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Spinach Flan Recipe – Italian Cuisine – Italian Cuisine

  • 450 g spinach
  • 450 g milk
  • 120 g potatoes
  • 80 g horseradish
  • 70 g Parmigiano Reggiano Dop
  • 30 g butter
  • 30 g flour
  • 4 pcs eggs
  • cornstarch
  • bread crumbs
  • peanut oil
  • salt

For the spinach flan recipe, whisk the egg whites until stiff. Clean the spinach and cook in boiling salted water for 3 minutes; cool them and squeeze them, obtaining a mass of about 350 g; frullateli. Melt the butter in a saucepan and mix in the flour; remove from heat and add 200 g of milk; brought back to the flame, season with salt and stir until the sauce coagulates. Mix the egg yolks with the sauce, add the spinach smoothies, the grated Parmesan, a pinch of salt; finally, gently, incorporate the egg whites. Grease 8 baking molds sprinkle with a bit of breadcrumbs and fill them with the spinach mixture. Place them in a baking dish filled with water, so that they are immersed up to half height; bake at 150 ° C for 40 minutes. Peel the horseradish, grate it and cook it with 250 g of milk for 4-5 minutes. Melt 5 g of corn starch in 10 g of water and add it to horseradish; add salt and stir, continue cooking for 1-2 minutes, then strain the sauce. Peel the potatoes, cut them into thin slices and fry them in abundant oil
of peanut for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

Tomato Ravioli Recipe – Italian Cuisine – Italian Cuisine

  • 400 g tomatoes
  • 300 g asparagus
  • 300 g fresh egg-thin lasagna
  • 70 g green radicchio
  • 2 pcs slices of bread
  • 30 g new-born spinach
  • 20 g hulled rocket
  • 1 pcs shallots
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • basil
  • salt
  • pepper

For the recipe of tomato ravioli, peel the asparagus and cut into slices; wash the radicchio; clean the shallot, slice it and fry it in a pan with 2 tablespoons of oil. Add the asparagus and, after 2 minutes, wet with a ladle of water, adjusting with salt. Cover and continue cooking over low heat for 5 minutes. Add the radicchio, rocket and spinach and cook for another 3 minutes, then chop everything. Blend the bread and mix it with the chopped vegetables, 40 g of grated Parmesan and a little pepper (stuffing). Place small filling nuts in the lower half of a sheet of pasta moistened, at a distance of 5-6 cm from each other; fold the dough over itself and press around the filling, sealing the dough; then cut the ravioli with a wheel. Make a cross incision in the bottom of the tomatoes, dip them in boiling water for 1 minute, drain and peel them. Cut them into pieces and sauté with 3 tablespoons of oil for 1 minute. Add salt, blend and dry the sauce on the heat for 2-3 minutes. Cook the ravioli in abundant salted water, drain them as soon as they come to the surface, season with the tomato sauce, complete with fresh basil and serve.

Scaloppine recipe with mushrooms – Italian Cuisine

  • 8 pcs of veal nut slices
  • 350 g mixed mushrooms clean
  • 30 g clarified butter
  • 2 pcs shallots
  • parsley
  • vegetable broth
  • durum wheat flour
  • salt

For the recipe of scallops with mushrooms, cut the mushrooms into pieces. Flour the meat slices in the semolina and cook them on a high heat with the clarified butter for 1 minute on each side, adjusting with salt. Remove them from the pan and let them rest. Peel the shallots, cut them in half and fry them in the pan of scallops; add the mushrooms and cook for 5 minutes. Remove the mushrooms from the pan and deglaze them with 1 ladle of vegetable broth. Let the sauce thicken a little. Season the escalopes with the sauce and serve with the mushrooms, complete with fresh parsley.