Recipe fillets of char in bacon with sparkling wine sauce – Italian Cuisine

Ingredients

2 pcs chars
250 g carrots
170 g broccoli
150 g Speck Alto Adige Igp
100 g breadcrumbs
1 pcs red apple
1 pc celery stalk
pz leek
parsley
sage
Rotari Brut sparkling wine
extra virgin olive oil
salt
pepper
butter

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of char fillets in bacon with sparkling wine sauce, clean the vegetables; divide the broccoli into florets and cut the rest into slices. Blanch the carrots and celery in boiling water for 2 minutes. Drain with a slotted spoon and boil the broccoli in the same water for 1 minute. 1. Brown some leek rings in a pan with a drizzle of oil for 1 minute; add the blanched vegetables, add salt and pepper and sauté for another minute.
Clean the char and fill them up. Peel the fillets, remove the thorns and cut them in half. Chop a sprig of parsley and 5-6 sage leaves and mix them
with breadcrumbs. Sprinkle the half fillets with the aromatic breadcrumbs, pressing it to make it adhere well. Then wrap each one in 4-5 slices of aligned and slightly overlapping speck. Cook the fillets in a pan with a knob of bubbling butter for 2 minutes per side. Fade with half a glass of sparkling wine, then remove the fish. Melt another knob of butter in the pan and switch off after 1 minute. Serve the char with the vegetables, the sliced apple and the sparkling wine sauce.

Lamon bean soup recipe with barley – Italian Cuisine

Ingredients

250 g Lamon borlotti beans
100 g pearl barley
100 g of pumpkin pulp
60 g smoked bacon
2 pcs peeled potatoes
2 pcs garlic cloves
1 pc celery stalk
1 pc carrot
pcs onion
rosemary
aged Piave cheese
chopped parsley
cinnamon powder
cloves
extra virgin olive oil
salt
pepper

Duration: 12 h 50 min

Level: Easy

Dose: 4 people

For the recipe of Lamon bean soup with barley, soak the beans in cold water overnight, then boil them for a couple of hours in a saucepan with plenty of water, flavored with carrot, celery stalk and onion. At the end of cooking, keep aside the cooking water and a large ladle of beans. Cut the bacon, potatoes and pumpkin into chunks.
Fry the bacon with 1 clove and a pinch of cinnamon for 2-3 minutes, add the pumpkin and continue cooking for 5 minutes; add the potatoes and 1 clove of crushed garlic with the peel and cook for 10-12 minutes; finally remove the garlic, add the beans and leave them to flavor for 5 minutes. Wet with 600 g of cooking water of the beans, salt and cook for 20 minutes, then add another 200 g of water of the beans, left on the fire for 15 minutes, then blend everything with a cream. Boil the barley in plenty of salted water for 20 minutes and drain it. Aromatize 6 tablespoons of oil with a sprig of rosemary and 1 clove of garlic over the fire for 2-3 minutes. Mix the barley and beans kept aside from the cream, season with the flavored oil, 1 tablespoon chopped parsley, pepper, grated cheese and brought to the table.

Funfetti cupcakes – 's fairyfetti cupcakes recipe – Italian Cuisine

Put the butter cut into small pieces in a bowl with the sugar and the essence of vanilla. Whip everything with the whips until you get a light and fluffy mixture.
Add eggs and flour a little at a time. Then add the baking powder and the buttermilk and mix the dough until a homogeneous mixture is obtained.

Coat the muffin pan with paper cups. Fill the baking cups for two thirds with the dough then, put the codette on the dough.

Stir with a toothpick to incorporate the funfetti into the dough.

Then cover the surface of the cakes with more funfetti. Bake in preheated oven at 175 degrees for about 20 minutes. Then take out and let it cool.

Now prepare the frosting. Work the butter and powdered sugar until you get a cream. Add the cheese and stir until a smooth and frothy cream is obtained.

Put the frosting in butter in a sac a poche with the star spout and decorate your cupcakes.

Add the funfetti on the surface of the cupcakes and serve.