Tag: Dressing

Recipe Radicchietto di Trieste and beans with lard dressing – Italian Cuisine

Ingredients FOR THE DRESSING

100 g extra virgin olive oil
100 g red wine vinegar
50 g of lard cut into strips
mustard

Ingredients FOR BEANS

400 g shelled fresh beans
200 g of cut radicchietto
1 stalk of celery
1 carrot
1 onion
laurel
garlic
rosemary
pepper in grains
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Doses: 6 people

FOR THE DRESSING
Brown the lard in a non-stick pan, drain the fat and keep it aside. Deglaze the lard with the vinegar. Remove from the heat and emulsify the vinegar and lard with its cooking fat and extra virgin olive oil until you obtain a stable sauce. To help the emulsion add 1 teaspoon of mustard.

FOR THE BEANS
Prepare a vegetable broth by boiling celery, carrot, onion toasted in the oven with the peel, 2 cloves of garlic with the peel, 1-2 bay leaves, rosemary and peppercorns in 2 liters of water for 15 minutes.
Boil the beans in the broth for about 30 minutes. Season with salt and let the beans cool in their broth for 10 minutes, then drain (the broth can be used as a base for a soup).
Season radicchietto and beans with lard dressing, a drizzle of raw oil and salt to taste.

Roman-style gnocchi, let's try a different dressing! – Italian Cuisine

These are semolina gnocchi traditionally served with butter and parmesan. But nothing prevents you from trying them with tomato, perhaps enriched with sausage or mozzarella

The gnocchi alla Romana, based on semolina, with their round shape and baking, they are a specialty that is part of the tradition of first courses from Lazio, easy to prepare and always very popular. The original recipe provides that they are served only with butter and plenty of Parmesan, but if we want we can also use others seasonings to enrich them with taste. Here are some ideas.

Roman-style gnocchi, a poor dish

As mentioned, semolina dumplings derive from popular tradition of Lazio, and in particular the city of Rome. The curious fact is that, even if they belong to the traction of central Italy, for their preparation the Parmesan Cheese, a typical cheese of the northern regions, and not the pecorino cheese, classic of the central and southern regions. They are very different from classic dumplings, that are prepared with flour and not with semolina, and which are cooked in water and not in the oven. The peculiarity of this dish is his delicate flavor, easily adaptable even to the most difficult palates.

The recipe for Roman-style gnocchi with tomato

This version of semolina gnocchi with tomato it is even more attractive, even for the little ones. It takes very few ingredients: semolina, milk, eggs, butter and Parmesan, as well as a generous sprinkling of nutmeg. First of all, heat a liter of milk in a saucepan. When it is hot but not boiling, pour in 250 g of semolina and mix well. Add a pinch of salt, 100 g Parmesan, 70 g of butter, a sprinkling of nutmeg and two egg yolks. Stir and pour the mixture onto a marble cutting board. Roll out the dough with the help of a spatula and make circles with a diameter of 4 cm with a pastry cutter. Grease a pan and arrange the gnocchi discs next to each other. Once the pan is filled, sprinkle again with Parmesan cheese and distribute flakes of butter here and there. Now take care of the tomato sauce. In a pan, fry a clove of garlic in a little extra virgin olive oil. Add 400 g of cherry tomatoes and cook for 30 minutes. Pour the sauce over the gnocchi. Bake at 180 degrees for about 30 minutes. Serve lukewarm.

Roman-style gnocchi with sausage sauce

Do you want a stronger flavor for your gnocchi? Then you just have to experience this sausage sauce, full and tasty, perfect for these autumn days. Take some pork sausage, remove the skin with a sharp knife and then cut it into chunks. In a saucepan in a little extra virgin olive oil fry half a red onion thinly sliced. Once it is ready, add the sausage and blend with a drop of White wine. Chop it up with a wooden spoon and, when it is browned, add some tomato sauce it's a dry bay leaf. Stir, cover and cook for about 20 minutes. Once ready, remove the bay leaf and pour the sauce over the gnocchi. Bake as indicated in the recipe above.

Alla Romana Gnocchi With Tomato And Mozzarella

If you are a fan of tomato and mozzarella why not try the semolina gnocchi with this sauce? Once the gnocchi are ready, before putting them in the oven, pour the tomato sauce and cover everything with thinly cut slices of fiordilatte mozzarella. To prevent the mozzarella from losing too much water, slice it and let it drain for about 15 minutes before adding it to the tomato.

In the tutorial, some more tips for preparing this dish

a light dressing with broccoli and almonds – Italian Cuisine

A recipe for not giving up pasta even when we pay attention to the line. Let's condiamola with seasonal ingredients, healthy and light, but tasty

Autumn, want to comfort food: take refuge in a pasta dish is also granted to those who are attentive to the line, just choose the right type and a healthy seasoning, light and low in calories that does not make us renounce to taste.

ZenPasta suggests a recipe with its own penne rigate with organic durum wheat semolina, konjac flour and fiber
vegetable, with 50% less carbohydrates and 40% less calories. How to taste them? Let's take a seasonal vegetable such as broccoli, rich in mineral salts, vitamins, fiber, with antioxidant properties and an ally for lung health. We combine the almonds that help us fight cholesterol and osteoporosis. And with these two ingredients we prepare one cream tasty to dress pasta with.

The recipe of penne rigate with broccoli and almond cream

Ingredients for 2 people

130 g of ZenPasta striped pens
About 180 g of broccoli
1 clove of garlic
2 tablespoons of extra virgin olive oil
6 fresh basil leaves
1 tablespoon grated parmesan
20 g of peeled almonds
10-15 g of flaked almonds
Salt to taste.

Method

Clean the broccoli and cut it into small florets. Fill a pot with water and bring to a boil. Add some salt and cook the broccoli for about 10 minutes. If you prefer you can also opt for steam cooking that preserves all the nutritional qualities of broccoli. Drain them as soon as they are cooked. Keep the smaller florets aside and transfer the rest of the broccoli to the mixer with a tablespoon of oil, a clove of garlic, basil, and parmesan. Whisk everything, adding a little cooking water if necessary to obtain a smooth and homogeneous cream.

Meanwhile cook the pasta. You can use the same cooking water as broccoli. In this way the pasta will be even more tasty. Drain it al dente and season it quickly in a pan with the broccoli cream, the florets you have kept aside and the lightly toasted almonds. Serve hot.