Tag: artichoke

Artichoke and mushroom pasta – Italian Cuisine

First of all, clean the artichokes by removing the external leaves, the tips, the stem and the internal beard, cut them into slices and let them rest in water acidulated with a little lemon juice, so that they do not darken.

Clean the mushrooms from the earth with a brush and cut these into thin slices as well.

Sauté the mixture for sautéing in a large non-stick pan with a little oil, then add the mushrooms and artichokes (after draining them), add 1 ladle of broth and cook with the lid on for 10-15 minutes.

Start cooking the pasta.
Take half of the vegetables and blend them with the cheese, adding a little bit of the pasta cooking water if needed: you will need to obtain a homogeneous and not too thick cream.

Drain the pasta al dente and season with the cream and the remaining vegetables, then season with salt and pepper.
The artichoke and mushroom pasta is ready: serve, add a little fresh parsley and serve.

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Cream of Jerusalem artichoke and quail eggs – Italian Cuisine

Ingredients for 6 people

Velvety preparation of Jerusalem artichoke and quail eggs

1) Peel i Jerusalem artichoke, wash them, cut them into cubes and steam them for about 6 minutes, until they are tender. Transfer them to a mixer with the leaves of marjoram and the cream and operate until obtaining a soft and smooth cream. Season with salt is pepper, transfer the mixture into a pastry bag and distribute it in 6 glass beakers (7 cm in diameter); cover them to keep them warm or put them in the oven at 80 °.

2) In a large non-stick pan bring 2 fingers ofwater With the'White vinegar, lower the heat and let thewater. Peel in very gently eggs of quail and cook for about 90 seconds.

3) Take the eggs with a slotted spoon and carefully place them on a plate. Trim theegg white with the help of a small knife, if the edges are too frayed and arrange them delicately on the cream in each cup. Complete each portion with a slice of salmon trout and a generous mince of black pepper of reel. Decorated with leaves of marjoram and serve.

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Tortelli with artichoke bottoms and goat cheese with a velvety orange and tomato sauce – Italian Cuisine

Ingredients for 8 people

1) Prepare the pasta. Sift the flour and the semolina, arrange them in a fountain and place them in the center eggs, i yolks and a big pinch of salt. Knead the dough until it is smooth and homogeneous, form a ball, wrap it with cling film and let it rest in the refrigerator for at least 1 hour.

2) Meanwhile, prepare the filling. Obtain the artichoke bottoms, deprive them of the internal hay and gradually wet them with the juice of the lemon so that they do not blacken. Boil them in boiling water salted for 15 minutes and drain. Wash and coarsely chop the herbs. Brown thegarlic whole with 2 tablespoons of oil, then join the herbs, add salt and cook with the lid on for 2-3 minutes. Uncover and let the vegetation water dry. Put the i artichoke bottoms cut into small pieces and the herbs and blend briefly intermittently to obtain a homogeneous but not too fine mixture. Transfer it to a bowl and mix it with the goat, the leaves of the thyme, the grated zest of 1 Orange and a generous grind of pepper.

3) Roll out the pasta into a thin sheet with a machine or a rolling pin and cut out many discs with a 8-10 cm diameter pastry cutter. Arrange one hazelnut of filling on half of the discs and cover with the remaining discs. Press the edges with your fingertips to seal them and then scallop them with a 6 cm diameter wavy cutter. Let the ravioli dry on the generously floured work surface while you prepare the sauce.

4) Prepare the sauce. Squeeze the oranges (even the one you used the zest). Clean the shallots, chop and brown with 3 tablespoons of oil in a large pan. When they are wilted, add the juice of the oranges and let it caramelize over high heat for about 10 minutes (it should be reduced to about half). Join the tomato puree, stir and continue cooking for 10 minutes. Blend about half of the sauce with the hand blender, mix it with the coarse half and tie with the butter. Cook the ravioli in plenty of boiling salted water, drain and toss with the Orange sauce.

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