Category: recipes of Italian cuisine

Recipe Dessert with yogurt, coconut and black cherries – Italian Cuisine

Ingredients

200 g flour plus a little
200 g yogurt
150 g sugar
130 g drained cherries in syrup
125 g butter plus a little
65 g starch
50 g grated coconut
30 g milk
8 g baking powder
2 eggs
lemon
salt

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

For the recipe for the yoghurt, coconut and black cherry dessert, grease and flour a half-cylinder mold, called "amor polenta", or a plum cake mold (28 × 12 cm, h 6 cm). Mix 125 g of soft butter with 150 g of sugar and a pinch of salt; beat 2 whole eggs with a pinch of salt, dilute them with milk, add them to the butter and mix well.

Mix 200 g of flour with 8 g of baking powder and 65 g of starch, then add it to the egg and butter mixture, mix well, then add 200 g of yogurt, 50 g of grated coconut, the grated zest of one lemon and 130 g of drained black cherries, cut in half.

Pour the mixture into the mold and bake at 200 ° C; after 15 'make an incision lengthwise, lower to 180 ° C and continue cooking for another 50' approximately. Remove the cake from the oven, let it cool, then turn it out.

Recipe Rolls with onions and shallots – Italian Cuisine

Ingredients

600 g sliced veal breast
300 g borettane onions
100 g slices of pickled bacon
8 shallots
Marsala
beef broth
flour
butter
Sage leaves
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of the rolls with onions and shallots, wash the sage and dry it well. Divide the rump slices in half lengthwise, roll up to make rolls, wrap each roll with a slice of pickled bacon, put a sage leaf and close the roll with a toothpick. Clean the onions and shallots and boil them in salted boiling water for 8 minutes.

Sauté the onions and shallots for 2 'in a pan with a spoonful of butter, a pinch of salt and a pinch of pepper until golden. Cook the rolls in a pan with a knob of butter for 8 minutes, then place them on a serving dish, along with the onions and shallots.

Deglaze the pan where the rolls were cooked, adding a spoonful of flour, half a glass of Marsala and half a glass of meat broth, cooking for 5 ', then filter the sauce obtained and reduce it on a moderate flame for another 5'. Sprinkle the rolls, onions and shallots with the sauce and serve.

Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage – Italian Cuisine

Ingredients

480 g Carnaroli rice
250 g fresh shelled beans
250 g luganiga sausage
200 g Apulian bread crust
150 g butter
120 g grated pecorino cheese
a stalk of celery
a carrot
a small onion
White wine
salt

Duration: 1 h 15 min

Level: Easy

Dose: 6 people

For the recipe for risotto with bread broth, broad beans, pecorino cheese and sausage, clean the carrot, celery and onion and cut them into pieces; also cut the crust of bread into large pieces. Put everything in a saucepan with 3 liters of water and cook for 40 '. Remove the gut, crumble and degrease the sausage in a non-stick pan for 10 minutes, crushing it occasionally with a fork.

Blanch the beans for 1 ', drain and remove the peel. Strain the broth of bread, salt it and put it back on the flame. Toast the dry rice in a saucepan for 2-3 ', blend it with 1/2 glass of wine, evaporate, add the drained sausage and mix; wet with 2 ladles of broth and continue cooking for 13-14 ', mixing and adding 1 ladle of broth from time to time.

Turn off the rice, add the beans, stir in the butter and pecorino cheese, season with salt and serve. Complete as desired with boiled asparagus tips, chopped thyme and marjoram leaves.