Tag: crostini

Crostini recipe with cooked meatballs and sauce: the recipe – Italian cuisine reinvented by Gordon Ramsay

Crostini recipe with cooked meatballs and sauce: the recipe


In the year dedicated to Marco Polowe offer a mix of exotics dim sum and our locals cicchetti for a culinary journey betweenOrient And Venice.

Poor food par excellence, born from the idea of ​​recovering leftovers, the meatballs I’m a classic gods Venetian bacaribut also an important presence among dim sum, in a thousand variations: sesame, fish, prawn, vegetable, pork balls, take-away finger food par excellence, to be devoured in one bite already with an eye on the sailing ship that waits at anchor, ready to set sail.

Here is the recipe to prepare the Crostini with cooked meatballs in saucefor an appetizer comfortingfor the whole family.

Also discover: Meatballs in sauce and fried, Meatballs and pepper sauce, Couscous with meatballs in sauce.
\

Recipe Warm crostini with cooked ham and horseradish – Italian Cuisine


  • 4 slices of cooked ham
  • 4 sweet and sour gherkins
  • 2 slices of homemade bread
  • salted butter
  • fresh horseradish (or horseradish sauce)
  • 1

    Cut sliced ​​gherkins.

  • 2

    Divide halve the slices of bread and heat them in the oven, obtaining croutons; spread them with soft butter, place a slice of ham on each crouton, a sliced ​​gherkin, completed with a grated horseradish (or the tip of a teaspoon of sauce) and serve.

  • 3

    Wine pairing: a red for an aperitif? It can be done, as long as it is light and served cool (around 14 ° C). The Santa Maddalena Classico Huck am Back 2019 by Cantina Bolzano, juicy and fruity, is drunk with great pleasure (13 euros, kellereibozen.com).

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Incoming search terms:

Crostini recipe with chicken livers – Italian Cuisine


White and black in the year of Dante, nothing more Tuscan than croutons! There are the light ones (with butter and anchovy) and the dark ones, the most typical: originally it was the people who satisfied themselves with a slice of spread bread (fresh, lightly toasted or precisely toasted to perfection depending on taste) and obviously what you put on it was cheap, like offal and livers! For Dante's anniversary, a tribute to the black and white Guelphs, and to a tradition that has its roots over the centuries

  • 500 g of already cleaned chicken livers
  • 20 g butter
  • 12 slices of brioche bread
  • 4 desalted anchovy fillets
  • 2 carrots
  • 1 stick of celery
  • 1 onion
  • 1 clove of garlic
  • 1 untreated orange
  • 1 pomegranate
  • 1 truffle
  • Holy wine
  • sage
  • capers
  • caster sugar
  • salt
  • extra virgin olive oil

For the recipe croutons with chicken livers, finely chopped celery, carrots and onion; crush the garlic with the peel; braise everything, gently, in a veil of oil, blending, if necessary, with a little water.
United the coarsely chopped livers, brown them, blend with the Vin Santo (or white wine), add 1-2 sage leaves and cook covered, over low heat, for about 30 minutes.
Remove the orange zest (only the colored part) and cut it into thin strips. Place it in a saucepan with 3 tablespoons of sugar and the citrus juice, reduce by 2⁄3 and set aside.
Grainy half of the pomegranate; squeeze the other half and collect the juice in a saucepan with 3 tablespoons of sugar and 1/2 glass of water. Cook until reduced by half.
Eliminate garlic and sage from the liver sauce and let it cool.
Blend then with 1 tablespoon of desalted capers, anchovy fillets and cold butter.
You do harden the pâté in the refrigerator for at least 1 hour.
Cut the slices of brioche bread in two triangles (if you want, remove the crust). Toast them in a non-stick pan over low heat, until golden brown. Spread the pate.
Serve croutons with truffle slices, orange peel and their syrup, pomegranate grains and reduced juice.

Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close