Category: recipes of Italian cuisine

Green salad recipe, Via Carota recipe – Italian Cuisine

Ingredients

2 pcs heads of Boston type lettuce
1 pc heart of romaine lettuce
1 pc cespograndediindindiabiabga
1 pc bunch of watercress
half a small head of curly salad

Ingredients For seasoning

240 g extra virgin olive oil
1 pcs large shallot
1 pc clove of garlic
aged sherry vinegar
creamy mustard
rustic mustard
honey
thyme
salt
pepper

Duration: 20 min

Level: Easy

Dose: 6 people

For the green salad recipe, peel the lettuces and the Belgian endive and peel them; break the leaves roughly. Clean the watercress keeping the leaves and stems more tender. Eliminate the dark green outer leaves and the tops of the curly salad, obtaining only the light green and white parts. Wash all the salads, drain them and set them aside.
FOR SEASONING: Chop the shallot and rinse it in cold water. Collect it in a bowl with 3 tablespoons of vinegar and 1 spoonful of warm water. Let stand for 2 minutes, then add the oil, 1 generous teaspoon of creamy mustard and 1 of the rustic one, 1 of honey, 2 sprigs of chopped thyme, chopped garlic and a pinch of salt. Place a first handful of salads in a serving bowl; add salt and pepper and add the seasoning. Proceed by overlapping as many layers as possible of leaves, completing with a last seasoning thread. Serve immediately.

Halloween Sandwiches – Recipe 's Halloween Sandwiches – Italian Cuisine

First, cook the burgers by grilling them on both sides on a hot grill pan.
Cooking times will vary a little depending on the type of meat and the thickness of the burgers: usually about ten minutes are sufficient, but evaluated according to the degree of cooking you like.
Once the burgers are cooked, cut the sandwiches and lightly toast the sides cut on the same grill pan.

Cook the bacon, still on the grill, on both sides until it is crispy.
Open the slices, combine them two by two and cut out one end with a knife to make a zig zag pattern that will simulate the teeth of your monstrous sandwiches.

Then start to assemble the sandwiches: put the bases of each sandwich on a plate and add salad and hamburgers, then add the bacon and on top the cheese, taking care to put it so that the teeth protrude.
Finally add some ketchup.

Finally, also fill the pitted olives with ketchup and stick them with toothpicks to create the eyes of your Halloween sandwiches.

Recipe Ravioli with radicchio and chestnut cream – Italian Cuisine

Ingredients For pasta

250 g flour
125 g yolks
salt

Ingredients For the filling

250 g red radicchio
250 g ricotta
40 g Tête de Moine Dop cheese (alternatively aged caciocavallo)
1 pcs shallots
salt
pepper
extra virgin olive oil

Ingredients To complete

200 g fresh chestnuts
100 g sliced bacon
sage
salt

Duration: 2 h 30 min

Level: For experts

Dose: 8 people

For the recipe of radicchio ravioli with chestnut cream, beat the egg yolks with 20 g of water. Place the flour on the work surface forming a fountain and pour the beaten egg yolks and a pinch of salt in the center. Begin to mix egg yolks and flour with the fork, then knead by hand, collect the dough in a ball, wrap it in cling film and place it to rest in the fridge for 1 hour.
FOR THE FILLING: Clean the radicchio and cut it into slices. Wilt it in a pan with a thin layer of oil and the chopped shallot for 3 minutes, stirring constantly, then mix it with the ricotta, the coarsely chopped cheese, salt and pepper.
TO COMPLETE: Roll out the dough into long sheets 1-2 mm thick. Stuff half of them with stuffing nuts, cover them with other sheets of dough, making them adhere well around the filling; cut out sixty square ravioli. Boil the chestnuts and peel them; Blend in a cream 100 g with 80 g of boiling water and a little salt.
Brown the pork cheek in a large non-stick pan with a few sage leaves until it becomes crispy. Season 30 g of chestnuts boiled in the same pan as the pillow. Boil the ravioli in plenty of boiling salted water; once they come to the surface, drain them and add them to the chestnut pan with a couple of tablespoons of their cooking water; leave them to flavor with the flame out. Arrange on the plates with the chestnut cream, the guanciale and the sage and serve immediately.