the right fillings for meat and fish – Italian Cuisine

the right fillings for meat and fish

Meat, salami and fish are the extra touch to enrich each dish

The farce they are used to make dishes such as roasts, chickens, rabbits, fish or vegetables tastier. They are composed of meat, vegetables or fish, to which are always added eggs, salami, cream, cheeses such as ricotta and breadcrumbs. When preparing a stuffing you have to be careful to dose the ingredients well to avoid getting too thick a compound, or, on the contrary, too liquid. In the first case the dish would be too stringy, in the second case it would risk losing all the filling during cooking. Minced meat and cured meats are the ingredients indicated for splare feathers on as many meats. For fish, it is better to use a filling made of other fish or shellfish, mixed with eggs and breadcrumbs.

Simple faces for meats

They are suitable for enriching roasts, chickens, capons, rabbits, spinaches. They are prepared by adding to the minced meat the lard, the eggs, the cream and vegetables such as herbs, spinach and asparagus. The ingredients should be chopped and passed in the mixer and then combined with egg and grated bread. For a more decisive flavor better to choose pork grind meat, it will give more flavor to the dish. If you have to stuff a rabbit better use pieces of meat of the same animal, together with smoked pancetta, cream, thyme, rosemary and marjoram.

Fish faces

Fish pulp, cream, spices and egg whites are the best ingredients to prepare these farce. For a stronger flavor, you can add vegetables such as aubergines, courgettes and peppers. Work the fish pulp and other ingredients in the mixer and then slowly add the cream, salt, pepper and, if desired, the breadcrumbs. Finally gently incorporate the egg whites.

Farce for vegetables

Even the vegetables lend themselves well to be filled: you can use the classic filling made with cheese, bread and enrich it with the same vegetables but also with meat and fish.

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