Recipe Sole with butter, truffle, sprouts and red apple – Italian Cuisine

Ingredients

20 g black truffle
4 pcs sole
1 pc red apple
butter
flour
White wine
lemon
vegetable broth
salt
160 g Brussels sprouts

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of sole in butter, truffle, sprouts and red apple, peel the sole and clean it: cut the pinnette with the scissors on the sides and remove the entrails. Cook them in a large pan with a knob of butter, two at a time, for 4 minutes on each side, turning them often and sprinkling them with butter. Once the first two are cooked, remove them from the pan, change the butter, cook the others in the same way and also remove from the pan. Pour the butter on the sole and keep it warm.
Sprinkle the pan with the flour with the cooking liquid, sprinkle with white wine, add 1 ladle of broth, salt and the juice of 1/2 lemon. Cook for 5-6 minutes from the boil, obtaining a sauce. Add the finely chopped truffle.
Peel the sprouts and cut them in half; boil them in boiling salted water for 5 minutes and drain them. Sauté in a pan with a piece of butter and a red apple cut into pieces, with the peel. Serve the sole with the sauce, accompanied with the side of cabbage and apple.

Recipe Cabbage rolls with sausage – Italian Cuisine

Ingredients

500 g of tomato sauce
200 g Vialone nano rice
200 g fresh sausage
80 g toasted peeled hazelnuts
60 g dried tomatoes
12 pcs of intact cabbage leaves
parsley
shallot
extra virgin olive oil
salt

Duration: 1 h 15 min

Level: Easy

Dose: 8 people

For the recipe for cabbage rolls, soak the dried tomatoes in warm water for 30 minutes. Boil the rice in boiling salted water and drain slightly al dente. Prepare the tomato sauce: chop 1⁄2 shallots, sauté in a pan with a little oil, then add the tomato puree, a pinch of salt and cook for 15 minutes. Chop the drained tomatoes and a sprig of parsley separately. Chop the hazelnuts.
Shell the sausage and brown it in a pan with a little oil for a few minutes; then add the parsley, the tomatoes and finally the rice and sauté it all together; out of the fire, add half of the hazelnuts.
Blanch the cabbage leaves for a few minutes, draining them as soon as they are malleable; cool them
in water and ice, then lay them on a towel and pat dry to dry them. Gently crush the central coast with a meat grinder.
Place a portion of filling in the middle of 8 leaves; roll up over the long sides and roll up, starting from the side of the petiole. Line a pan with 4 cabbage leaves making them overflow, spread the tomato sauce and arrange the rolls; season them with a little oil and heat them in the oven at 180 ° C for about 15 minutes.

Recipe Shrimp tagliatelle cake – Italian Cuisine

Ingredients

14 pcs shrimp
350 g tagliatelle
325 g flour
300 g broccoli with florets
175 g salted butter
50 g fresh cream
1 pcs shallots
Parmigiano Reggiano Dop
thyme
dry white wine
extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Middle

Dose: 8 people

For the tagliatelle cake recipe, mix 300 g of flour with 150 g of salted butter, 80 g of water, 2 tablespoons of grated Parmesan, salt and pepper. Wrap the obtained dough pastry dough in the film and let it rest for at least 30 minutes. Clean the prawns, separate the heads and shell the tails. Fry the chopped shallots in a casserole and a few sprigs of thyme with 3 tablespoons of oil. Add the shrimp heads and shells and toast them briskly for 3-4 minutes.
Add 1/2 glass of white wine, then add 600 g of water. Lower the heat, cover with a lid and simmer for 20 minutes, occasionally crushing the shells with a spoon. Strain everything through a sieve, crushing the heads well. Recover 500 g of broth, collect it in a saucepan, bring to a boil and add the cream, then 25 g of butter mixed with 25 g of flour. When the water boils again, turn off the heat, then add salt and pepper to the sauce. Boil the broccoli in boiling water for 8-10 minutes, keeping aside some florets.
Cook the tagliatelle in salted boiling water, drain them al dente and toss them in a pan with a drizzle of oil, broccoli and shrimp sauce. Add 6 tails cut into small pieces. Spread the brisée dough to 3 mm thick and line it with a hinged mold (ø 23 cm) leaving it overflow.
Fill it with the noodles, arranging them evenly, and complete with 8 whole shrimp tails and the broccoli florets kept aside, then trim the dough along the edge. Cover the cake with a sheet of wet baking paper and bake at 190 ° C for 40 minutes. Remove the paper and cook for another 15 minutes.