Tag: appetizer

stuffed or smooth, perfect from breakfast to the appetizer – Italian Cuisine

A classic of the French tradition, pan brioche is a preparation that will give you a lot of satisfaction because you can accompany it or stuff it with sweet or savory ingredients

Do you have in mind that taste half sweet, half salty, that soft and soft consistency and that golden and fragrant crust? If you already have watering in your mouth then you have understood that we are talking about the pan brioche, that wonderful leavened, almost neutral taste, perfect to taste smooth or stuffed, because it goes well with both sweet and savory flavors. A real passe-partout for breakfast, a snack or to make a good impression at the beginning of a dinner …. or at the end.

The French origin

The brioche bread was born in France even in the Middle Ages, but it is in 1700 with the Queen Marie Antoinette that has become very famous among the French aristocrats, lovers of good things and butter above all! The success of this bread undoubtedly lies in the versatility with which you can combine: creams or jams, but also mousses of vegetables or cured meats, salmon and paté.

Few ingredients so much dedication

Pan brioche is for real enthusiasts, for those who like to get their hands in the dough, for those who quiver when they see the dough grow and change slowly under their own eyes, waiting for the right moment to taste it. An accurate and meticulous work, which requires a lot of time and little haste. The ingredients are only flour, baking powder, eggs and butter, but the final result depends above all on the care with which we dedicated ourselves to the work!

The brioche recipe

Ingredients

250 g flour 0, 25 ml milk, 1 cube fresh brewer's yeast, 1 pinch of salt, 30 g sugar, 3 eggs plus one egg yolk, 150 g butter, 1 tablespoon of water soup.

Method

Melt the beer yeast cube in the warm milk and then transfer it to a large bowl in which you have poured the flour and sugar. Start mixing and then add the salt and eggs, one at a time. Continue to stir for about 10 minutes, until the dough is elastic and homogeneous. At this point add the butter, stir again and place the dough in a pan that you will cover with a tea towel. Leave to rise for 3 hours. Then take the dough, roll it out with a rolling pin and then fold it on itself into 3 parts. Restore it and fold it perpendicular to the previous direction. Let it rise again for 8 hours. Now you are ready to choose the shape to give to your leavened and to decide to stuff it or leave it smooth. Once placed in the pan or on the baking tray, brush it with the beaten egg yolk with a tablespoon of water and then bake at 180 degrees for 25-30 minutes. When ready, you will be spoiled for choice if you want to accompany it with a mousse or a lemon jam, fill it with chantilly cream, figs and pumpkin.

In the tutorial, discover some more ideas for your brioche

Dried fruit on the Christmas table, from appetizer to dessert – Italian Cuisine

Rich in good fats, the dried fruit can not miss on Christmas tables, at the end of the meal, with pandoro and mandarins, or as a surprise ingredient in many refined recipes, but easy to make. Seeing is believing!

Walnuts, hazelnuts, almonds, figs, apricots and dates have always been the symbol of Christmas holidays; they can never be missing on the table. In short, along with mandarins, pandoro and panettone are the inevitable of this period, usually served at the end of the meal. The dried fruitHowever, it is also an excellent ingredient to be used to compose the recipes of a complete party menu, from appetizers to desserts. Take notes!

Dried fruit, a concentrate of good fats, but also of calories

They are known to all the beneficial properties of dried fruit, which brings to our body the famous ones fatty acids of the omega 6 family, so important for the prevention of coronary diseases, for hypertension, for some disorders of the immune system. The omega 6 are then powerful antioxidants, which counteract the action of free radicals, responsible for cellular aging. The nuts and all the dried fruit, however, are also extremely caloric, in fact make 650 kcal per 100 g of product. Do not exaggerate: 4 or 5 fruits a day are perfect for decreasing the level of cholesterol in the blood and to remove the risk of hypertension, without making us fight with the scales.

And now some ideas to prepare a party lunch with dried fruit: from appetizers to desserts

Potato, artichoke and walnut cake

A starter that you can prepare in a single pan or subdividing it into many small cocotte. First of all, slice a shallot and brown it in a pan with oil. Add the sliced artichokes (consider one per person), which you will have removed the most external and hardest leaves and the inner hay. Cook for a few minutes, adding a little water if necessary. Then turn off, add the Parmesan and season with salt. Take the potatoes (always one per person), wash and cut into thin slices. Let it boil for two minutes in plenty of salted water, then drain and season with parmesan, pepper and a little oil. Now grease a pan and line it with the slices of potatoes, artichokes and chopped walnuts. Continue until you have finished the ingredients, then finish with a sprinkling of Parmesan cheese, a drizzle of oil and walnuts. Bake at 180 degrees for 20 minutes and then serve immediately.

Pudding of celeriac, taleggio and hazelnuts

A first light, perfect for a multi-course party lunch. For 8 people, boil for 300 minutes 300 g of celeriac cut into slices in a little water with a slice of lemon. When it is soft, remove it and leave it aside. Separately, diced 400 g of pumpkin pulp and cook in a little oil with a sliced shallot and half a glass of water. Chop with a mixer 150 g of hazelnuts and add them in a bowl with pumpkin, celeriac cut into small pieces, salt, pepper, a spoonful of Parmesan and an egg. Mix well and with the mixture fill 8 cylindrical molds with the hinge, previously buttered. Crush well and put some taleggio cheese in the center and bake at 180 degrees for 25 minutes. Meanwhile, brown a few leaves of sage in a knob of butter and when the puddings are ready, unmold and season with sage butter before serving.

Pork with dates and chestnuts

For 8 people get 1 and a half kg of pork loin, 400 g of boiled chestnuts, 300 g of dried dates, 150 g of chopped mixed vegetables (celery, onion and carrot), smells, white wine, oil, salt and pepper. Take the meat in hand and massage it with extra virgin olive oil. Then put it in a pot that can also go in the oven and brown it in a little oil on all sides. Add the chopped vegetables, rosemary, bay leaf, blend with a glass of wine and bake at 180 degrees for 50 minutes. After 20 minutes of cooking, add the dates and crumbled chestnuts to the meat and continue to cook. Serve the meat with dried fruit and its sauce.

Bavarian almond with melted chocolate

Bavarian is a very simple dessert to make and that always produces a great effect among the guests! To prepare it, soak 7 sheets of isinglass in a bowl with cold water. In a small saucepan heat 200 ml of fresh milk with a vanilla stick for a few minutes. In a bowl, add 3 egg yolks with 100 g of sugar. Add the milk to the eggs (without the vanilla) and heat again, continuing to mix. Remove from heat, add the well-squeezed isinglass, mix and then add to the mixture 400 ml of fresh whipped cream and 100 g of finely chopped almonds. Pour everything into a Bavarian mold and let it cool in the fridge for 3 hours. Before serving, immerse the mold for a few seconds in a container with hot water, it will be used to remove the mixture from the bottom. Once deformed, garnish it with 150 g of dark chocolate melted in a bain-marie and brought to the table.

Fried ravioli with potatoes and bubbles: the smart-chic Christmas appetizer – Italian Cuisine

There is no broth and it is not a first: we give a twist to the classic ravioli with a crispy fry and a filling of potatoes, ham and mozzarella. A whim to eat standing while you unwrap the presents and toast with an elegant brut sparkling Trentodoc

It's time to think of the Christmas menu! Do you already have any ideas? We give you a suggestion, or rather three: one for thestarter (below), one for the main door and one by one pre-dessert really special. And for every course we will also advise you the bubbles to match!

Ravioli yes, but fried and eaten with your hands

To start we imagined one informal proposal that warm the atmosphere and that, after the first greetings and best wishes, melt your guests in chatter and laughter, while you toast and discard the presents. It is about ravioli as tradition dictates: abandoned, however, the stock that makes them a classic first course of parties, they become fried and stuffed with potatoes, ham and mozzarella, turning into a surprising appetizer. Served in Christmas baskets that the guests can pass among them, can be tasted even without being seated at the table, like a standing aperitif, eating them directly with le hands (do not forget, by the way, to make small napkins available!).

Sparkling wine to toast: who starts well …

Accompany the ravioli with a glass of Rotari Brut Trentodoc with which to toast at Christmas by officially opening the lunch: from elegant bubbles, perfect to celebrate special moments, this classic mountain method sparkling wine from the scents of ripe yellow fruit, citrus fruit and bread crust, with his wide and rich taste gives the right freshness to the palate at every sip.

The recipe of fried potato ravioli

Here's how to make fried potato ravioli. The recipe is simple and requires approximately one hour of time. We advise you to use one Trentino mountain potato with very solid and tasty pasta. You can find it only from autumn to spring because it comes preserved in its natural state without subjecting it to chemical treatments, but exploiting the low temperatures of the altitude.
Once ready, it is important then that you serve the ravioli immediately, again very hot and crisp.

Ingredients for 12 people
500 g potatoes
500 g flour
350 g mozzarella
100 g cooked ham
an egg
nutmeg
fry oil
salt

Method
Boil the potatoes with the peel, drain them, peel them, pass them, collect them in a bowl and, still warm, mix them with the flour, an egg, a pinch of salt and a grated nutmeg.

Transfer the dough on a floured surface, work it briefly and let it cool. Chop the cooked ham along with the mozzarella.

Roll out the dough into a sheet of 3 mm thick, cut it into squares of 7 cm on each side, put at the center of each a teaspoon of chopped then close by folding them in a triangle: you will have to get around 36 ravioli.

Fry them in plenty of hot oil (they must float), drain them with a perforated spoon as soon as they are golden brown, then drain them on a double sheet of kitchen paper and serve them.

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