Tag: appetizers

Pears, recipes for a complete menu from appetizers to desserts – Italian Cuisine

Finger food, maltagliati, risotto, cake and vanilla tart: many good ideas to serve this fried from appetizer to dessert

An entire menu based on pears? Why not? Native to western Asia and cultivated in Italy mainly in the northern regions (Emilia Romagna above all: 95% of the national demand comes from here), pears are rich in simple sugars, starting from fructose. But not only: thanks to polyphenols carry out an important action antioxidant and protect against the effects of free radicals, also giving an excellent contribution in the prevention of cardiovascular diseases. Furthermore, among the minerals present, pears are rich in potassium, deputy to the correct functioning of kidneys and nervous system, and above all they are very good. A menu with pears from appetizer to dessert, therefore, it could be a much appreciated experiment in the kitchen by our body.

Pears as an appetizer and finger food

Simple and fast to prepare, for a first course based on pears, just wash some carefully, without peeling them, and cut them roughly into wedges, to wrap immediately in as many slices of raw ham. A little bit of cherry vinegar or honey vinegar would not hurt. For a slightly more elaborate appetizer, instead, one might think of delle small bowls with cucumbers, pears and mint with pine nuts. A finger food for all purposes for which it is necessary (for at least 4 portions) half a cucumber, a pear, half a lemon, a pinch of mint, 50 grams of pine nuts, olive oil, vinegar, salt, pepper and a jar of natural yogurt. Pear and cucumber should be diced and sprinkled with lemon juice, while the mint should be chopped and the pine nuts toasted in a lightly oiled pan. Oil, salt, vinegar and pepper are used instead to prepare one Vinaigrette fast that will serve later. First you have to put the cubes in a salad bowl, adding the pine nuts and mint. At this point you can season everything with a bit of vinaigrette and mix gently, while to finish just pour the mixture into small cups not to fill but completely: you have to leave the space to pour the yogurt, perhaps flavored with the remaining mint.

Maltagliati and risotto with pears

Moving on to the first, a very simple one is the one with maltagliati and walnuts. Still for four people 300 grams of pasta are needed, two pears, two walnuts of butter, 4 tablespoons of cream, 100 grams of gorgonzola and another 100 of walnuts. Cut the pears into regular slices and sauté in a pan with butter. After a while the walnuts are added (chopped) and the maltagliati are poured in salted water. While the pasta is cooking, add them to the pan gorgonzola and cream. Finally, once the pasta is drained, it is left to the sauce and the game is done. Alternatively, another suggested pear based first is risotto with radicchio and cinnamon. What do we need? Considering four more people at the table, we need 300 grams of Carnaroli rice, half a head of radicchio, two pears, two walnuts of butter, half a red onion, a glass of port, a pinch of cinnamon and grated cheese and vegetable broth. The preparation takes about twenty minutes. Begin by melting the butter in a pan and browning the diced onion. Then add the rice and toast it well, blending everything with the wine and adding the radicchio shortly, until it is almost wilted. Then pour the broth and continue cooking the rice, but in the meantime you can already cut the pears a cubes. Before pouring them into the pan, melt another knob of butter and pour it out of the port. Then it's time for pears. Finally flavor everything with cinnamon and sauté the pears until they appear slightly caramelized. Whisk the rice with butter and parmesan, add the pear cubes and serve: with a first course, they will be applause for the chef.

Seconds: from salad to foil

Let's move on to the seconds. A mixed salad could be a good start for those who want to experience a complete drink-based menu. The ingredients needed for this purpose are: cheese (not too fresh), 250 grams of Roman salad, at least three ripe pears, a couple of carrots, 5 chopped walnuts, 5 tablespoons of olive oil and salt. Once well washed, the pears should be cut into thin slices, as well as the salad and carrots. The diced cheese guarantees a contrast of colors and with taste that with salt, nuts and oil will offer diners a fresh, light and inviting second just looking at it. Another second, easy and cheap, is then the paper bag with Roquefort and pears. It serves, in fact, a piece of French cheese of about 200 grams, two pears, a heart of lettuce and pepper. Preheat the oven to 200 degrees, cut the pears in half (releasing seeds) and then in quarters. The cheese must be cut into eight. Then, in a dish, an aluminum sheet is spread and pears and roquefort are placed. Just let it cook for just under a quarter of an hour and finally put the bag on a serving dish: serve accompanied by the heart of lettuce and this too is done.

Desserts based on pears: there is only the embarrassment of the choice

At this point all that remains is to prepare a good final dessert. And here the options are really many. In addition to the classic cake with pears and chocolate, you could think of a beautiful one tart with vanilla. Ingredients: 800 grams of pears, water, juice and peel of a lemon, 350 grams of sugar, a vanilla bean, 120 grams of butter, three eggs, 150 grams of whipped cream, 100 of flour 00, 50 of toasted almonds, 100 grams of dark chocolate 60% and 50 grams of almond flour. First of all it is necessary to peel the pears (not all of them, two thirds are enough) and cook them in water and sugar for half an hour. Then it reduces it syrup so obtained by half and set aside; in the meantime preheat the oven to 180 degrees. At this point the butter is beaten with the remaining sugar and the eggs are added, beating one at a time. The is also added whipped Cream, two tablespoons of syrup and the flour (both 00 and almond). Furthermore we need to cut the flaked almonds, to be combined with everything else, together with dark chocolate. Then put the mixture in a baking dish and place the remaining pears whole vertically, leaving the petioles outside. Keep everything in the oven for an hour (or even an hour and a half, if appropriate) and, before serving still warm, sprinkle everything with the remaining syrup. Many will ask for an encore.

15 proposals for all Italian appetizers that you will love very much – Italian Cuisine

Whether they are fish, vegetables, meat or eggs, they are undoubtedly the most appetizing dish. Experience our proposals

The appetizers are the dish that never fails on Italian tables, on the occasion of anniversaries or simply a moment to share with friends or relatives. They like it because the choice is very rich, they can be sea or earthy, cold or hot, simple or elaborate. They are the scope that whets the appetite more, the one that immediately makes the mouth water and sometimes we organize dinners based only on appetizers, they are so irresistible.

The origin of the appetizer

The appetizers have ancient origins, did you know? Already on the tables of the Romans the actual lunch was anticipated by lighter, fresh, appetizing courses: the gustatio, the ancestor of the appetizer, normally consisted of vegetables flavored with sauces, fish and eggs, prepared in various ways. Even then it was a very popular course, which could not be missing from banquet tables, but also from private receptions.

Fish, meat and vegetables: there is space for everything!

The appetizers travel alone! You can certainly match those that will be the next courses on the menu, but nobody forbids you to get over them with proposals unrelated to everything. Vegetables they accompany any dish and you can indulge in croutons with tomatoes or aubergines, stuffed vegetables, cupcakes with legumes and cheeses, savory pies, salads in which to mix fresh vegetables, fruit, sprouts and shellfish. Fish can be served in croquettes, marinated or au gratin, while with meat you can prepare infinite courses, such as rolls, foam to serve on small tarts, croquettes and stuffed skewers.

In the gallery our suggestions to start with taste!

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/15-proposals-for-all-italian-appetizers-that-you-will-love-very-much-italian-cuisine html

Fast cold appetizers: the 10 best recipes – Italian Cuisine

<! –

send by email

->

The care and originality in the choice and preparation of thestarter says a lot about our way of conceiving the kitchen. Often, however, in the hectic everyday life one forgets its importance. If time is short but you don't want to give up your guests, try the recipes of Salt and pepper: easy, cold and above all fast preparations. They will be a winning business card that will certainly make the right opening on subsequent dishes.

For example you can prepare the easy and tasty recipe of the small glasses with olives and burrata, Mediterranean ingredients with an impressive presentation. Or take to the table i cannoli from Treviso with anchovies: the slightly bitter taste of Treviso matches very well with fresh cheeses and fish, creating a union that will convince even the most demanding palates. Cook the fresh and summer recipe of the sticks in the gazpacho, very easy and quick to prepare, but also low in calories, perfect for those on a diet and still don't want to give up on taste. Gazpacho is a cold soup of raw vegetables of Spanish origin, thirst-quenching and tasty, much appreciated in summer in regions such as Andalusia but now widespread even outside the Hispanic borders.

If you are looking for refinement, why don't you try the recipe of gods small glasses with smoked sturgeon mousse, a creamy snack suitable for admirers of strong flavors: it combines the smoky taste of sturgeon with the strong flavor of horseradish sauce and the sour taste of robiola. Not to mention the white bars with shrimp tails: shrimp or prawn tails are laid on pieces of white polenta and wrapped in a slice of bacon.

The cold appetizers they are the right beginning for a lunch, or a dinner, to remember. Try these ten practical and tasty recipes to avoid too many hours in the kitchen. They will be useful both when you have little time and when it is too hot to cook. They are creative and in a few moves you will feel like a real chef.