Tag: artichoke

Recipe Artichoke triptych – Italian Cuisine – Italian Cuisine

Recipe Artichoke triptych - Italian Cuisine

  • 100 g sparkling water
  • 60 g pecorino cheese
  • 50 g rice flour
  • 40 g rocket
  • 25 g flour 00
  • 20 g peeled hazelnuts
  • 7 pcs artichokes
  • 2 pcs egg yolks
  • lemon
  • seed oil

For the recipe of artichoke triptych, peel the artichokes, cut them into wedges and dip them gradually in water acidulated with the juice of 1 imone. Cook 3 in a pan with olive oil, salt and 1 ladle of broth for 15-20 minutes. Blend and sift them, obtaining a cream. Prepare a mayonnaise, blending the yolks with 1 teaspoon of mustard, 1 teaspoon of lemon juice, a pinch of salt and freshly ground pepper and adding 140 g of seed oil. Mix the mayonnaise with the artichoke cream. Prepare a batter with rice flour, 00 flour and sparkling water. Plunge the cloves of 2 artichokes into the batter and fry them in abundant hot oil for 3 minutes. Drain on kitchen paper and add salt. Serve them with raw artichokes, mayonnaise, rocket, chopped hazelnuts and pecorino flakes.

Ovette recipe in artichoke nests and puff pastry – Italian Cuisine

Ovette recipe in artichoke nests and puff pastry

  • 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

»Artichoke Bundles - Recipe Misya Artichoke Bundles

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.

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