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Ovette recipe in artichoke nests and puff pastry – Italian Cuisine

  • 230 g puff pastry spread
  • 120 g mixed vegetables (shallots, carrots, courgettes)
  • 6 Roman artichokes
  • 1 large carrot
  • garlic
  • parsley
  • lemon
  • grated Parmesan
  • white scamorza
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the egg recipe in artichoke nests and puff pastry, peel the artichokes by removing the stems and empty them in the center with a digger; dip them in a bowl of water and lemon juice. Put them in a saucepan with a drizzle of oil, a clove of crushed garlic, a sprig of parsley, half a glass of water and a splash of white wine. Bring to a boil, cover and cook for about 10 minutes.

Chop the mixed vegetables into large peas and sauté in a pan with a little oil for 2-3 minutes. Season them with a tablespoon of grated parmesan, salt and pepper, then turn off. Fill the artichokes with the sautéed vegetables. Cut 6 strips about 3 cm high into the pastry and bake the artichokes, making almost two full turns. Place the nests obtained in 6 pastry cutters to ensure that the puff pastry swells and maintains a regular shape.

Place them on a baking sheet covered with baking paper and bake at 180 ° C for about 20 '. Meanwhile, cut 6 thin slices of scamorza and cut 2 discs of 3 cm in diameter into each one. Peel the large carrot and carve with a 6-beaded digger about 1 cm in diameter. Blanch for 2-3 minutes in boiling water, then drain and cut in half. Remove the nests from the oven, place on each 2 scamorza rods and 2 half balls of carrot: the fake ovettes will soften on the still hot artichokes. Complete with oil and pepper and serve.

Artichoke Bundles – Recipe Artichoke Bundles – Italian Cuisine

Clean the artichokes: remove the tougher outer leaves and leave only the tender heart with a couple of cm of stem.
Soak them in a bowl with water and lemon for at least 10 minutes.

Drain the artichokes and boil them in boiling salted water: check the cooking by testing the stems with a fork.
Drain them and leave them upside down in the colander to remove all the water.

Then start filling them: cut the scamorza cheese into small cubes and fill the center of your artichokes.

Cut 6 circles out of the puff pastry, of a size suitable to enclose the artichokes almost entirely, leaving only the stem outside.
Place a slice of salami on each circle, then place the artichokes on top, one in a circle, upside down.
Then wrap each artichoke in the salami and in the pastry.

Brush the pastry with a little milk, then cook for 10-15 minutes or until golden brown in a convection oven preheated to 220 ° C.

Your artichoke bundles are ready: you can serve them hot, warm, or even cold.

Recipe Shrimp and artichoke salad with turnips and pecorino – Italian Cuisine

  • 90 g pecorino cheese
  • 8 pcs red prawns
  • 4 pcs artichoke hearts cleaned with a piece of stem
  • 2 pcs turnips
  • 1 pc lemon
  • salt
  • extra virgin olive oil

For the recipe of shrimp and artichoke salad with turnips and pecorino, clean the prawns, removing the shell and the brown bowel. Cut the artichoke hearts in half and remove the internal barbina with the help of a digger. Bring a saucepan to boil with salted water. Scald the prawns for 30 seconds. Drain, acidulate the cooking water with the lemon juice and cook the artichokes for 7-8 minutes. Peel the turnips and cut them into thin slices. Grate the pecorino in large flakes. Serve the prawns and the artichokes, completing with the slices of turnip and the flakes of pecorino; season everything with a little oil and a pinch of salt.