Meatballs, sausages and chestnuts – Italian Cuisine

»Meatballs, sausages and chestnuts

Clean the chestnuts with a cloth, cut a cross on the rounded part, boil them for about 40 minutes, then peel, peel and chop them.

Add the minced meat, the crumbled sausage, the lightly squeezed bread, the egg, the Parmesan and a pinch of salt, and mix.

With slightly moistened hands, take a little mixture at a time, flatten it in your hands, put a small piece of cheese in the center and close to form a meatball.
Continue like this with all the other meatballs, then pass them in the breadcrumbs, making it adhere evenly.

Peel the onions and cut them into thin slices, then sauté them in a pan with salt and oil and finally stew them with hot broth, adding aromatic herbs to taste (I sage and marjoram).

Meanwhile, brown your meatballs in another non-stick pan with a little oil, turning them to brown them evenly, then quickly pass them back into the pan with the onions, blending with a little broth, just long enough to flavor.

The sausage and chestnut meatballs are ready, serve them immediately.

Mustard, gourmand pairings – Italian Cuisine

Mustard, gourmand pairings

Strong, sweet, spicy: each type of this sauce known since Roman times, has its perfect combination, let's find out which

The post Mustard, gourmand pairings appeared first on Sale & Pepe.

Savory recipes with oranges – Italian Cuisine

Savory recipes with oranges

How to use oranges in savory dishes? Here are the best recipes to scent first and second citrus fruits and salads

In winter the oranges they color our kitchen with sweetness and exceptional beneficial properties for health. Natural or in a juice are the most classic ways of consumption, but there are many other possibilities to fill up on vitamins. And we are not talking about the usual uses in desserts: a touch of orange can pleasantly transform even savory dishes, first courses And seconds as well as the salads. How?

In the gallery above you will find many savory recipes with easy and tasty oranges, while below the tips to start experimenting.

How to use oranges in savory recipes: the juice

Orange juice is a precious ingredient for the whole menu.
Quite simply you can use it as citronette, mixing together the orange juice, extra virgin olive oil, salt and pepper. Ideal for dressing salads and vegetables in general.

Orange juice can also come in handy for marinate meat and fish before cooking.
Marinating is a technique that allows you to give the ingredients aromas and softness. Try it with chicken or salmon, letting it flavor for at least 4 hours in orange juice together with the herbs and spices that best suit your taste.

Using orange juice during cooking can also make the ingredients tastier by glazing them, as in the case of pork escalopes with orange or duck with orange.

How to use oranges in savory recipes: the zest

To give a citrus note to the preparations, simply use the orange peel.
First of all, it is important to always choose organic oranges, grown without the use of chemicals and therefore with an edible peel.

The orange must be grated, making sure to use only the orange part, since the white part it is more bitter. Use it in the creaming risotto or directly on pasta after cooking: it will win you over even on spaghetti with tomato sauce.

The zest remains a very valid ingredient even within doughs, like that of scones, or to flavor mousse and savory creams.

How to use oranges in savory recipes: sliced

After learning how to peel oranges live (here the video tutorial), you will not resist the temptation to add a few slices to your salads. The result is surprising, thanks to the contrast between the sweetness of the citrus fruit and the flavor of the other ingredients.

The cult couple is definitely the orange-fennel one, but a little creativity is enough to try new taste sensations every time. For example, combine oranges with radicchio, olives, onions or tuna to whet your palate.

Find many other ideas in the gallery above

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