Marbled donut with raspberries and chocolate – Italian Cuisine

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Marbled <a href="">donut</a> with raspberries and chocolate – Sale & Pepe

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Posted on 20/10/2021


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Pappardelle recipe with onion cream, chanterelles and mullets – Italian Cuisine

Pappardelle recipe with onion cream, chanterelles and mullets

  • 500 g Tropea onions
  • 300 g chanterelles
  • flour 00
  • 8 filleted mullets
  • 4 yolks
  • 2 eggs
  • a clove of garlic
  • marjoram
  • thyme
  • burnet burner
  • dry white wine
  • extra virgin olive oil
  • White wine vinegar
  • salt

For the pappardelle mix the flour with the eggs, egg yolks and a pinch of salt and let the covered dough rest for an hour. Flour the work surface and roll out the dough, obtaining a sheet of one mm thick; cut the pastry with a knife, obtaining pappardelle about 3 cm wide.
For the onion cream, peel the onions, cut them into slices, keeping a few layers as a final garnish, and cook them in a saucepan with 3 tablespoons of oil and a pinch of salt for 5-6 minutes, then add a cup of white wine and a cup of vinegar and continue cooking for another 10 minutes. Browse 4 ametti of marjoram and add the leaves to the onions, stir, let them cook for a minute, then turn off the heat. Blend the onions with a cup of water, seasoning with salt.
For the chanterelles, peel them and cut them into pieces. Cook them in a pan with a tablespoon of oil, salt and the garlic with the peel for 4-5 minutes.
For the mullet, remove any bones from the fillets (use tweezers) and season with a drizzle of oil. Cut half of the fillets into small pieces and cook the others, whole, in a non-stick pan for one minute, seasoning with salt. Add the chopped mullet fillets to the mushrooms and cook for 1-2 minutes. Brown the slices of onion kept aside for a couple of minutes in a pan with a drizzle of oil and a pinch of salt.
Cook the pappardelle in abundant boiling salted water, until they come to the surface, drain with a slotted spoon and transfer them to the pan with mushrooms; add half a ladle of the cooking water of the pappardelle, a few leaves of lemon thyme and pimpinella and leave to flavor for 2-3 minutes.
Distribute on the plates a few tablespoons of onion cream, then place the pappardelle and garnish with 2 sautéed mullet fillets, a few drops of onion cream and the browned layers.

Baked delica pumpkin – Italian Cuisine

»Baked delica pumpkin

First of all, wash the pumpkin well and remove the seeds and internal filaments with a spoon, then cut the pumpkin into slices that are not too thick (but, above all, fairly equal to each other, so that they cook evenly)

Arrange the slices on a baking sheet lined with parchment paper (without overlapping each other), season with salt, oil, honey and thyme, then cook for about 40 minutes (but it depends on the size of the slices: check the skin with the tines of a fork: if come in and out easily, as with potatoes, the pumpkin is done) in a convection oven preheated to 180 ° C.

The pumpkin delica in the oven is ready: serve it hot, lukewarm or even cold.

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