Tag: artichokes

Recipe Tagliolini with artichokes, sausage and crunchy shallots – Italian Cuisine

Ingredients

400 g fresh tagliolini
4 pcs sausages
100 g dry white wine
50 g shallots
2 pcs artichokes
flour
peanut oil
fennel seeds
extra virgin olive oil
salt

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of tagliolini with artichokes, sausage and crunchy shallots, peel the sausages and cut them
in large chunks. Remove the outer leaves of the artichokes and the central barbines and cut them into wedges. Brown them for a couple of minutes together with the sausage in a pan with a drizzle of extra virgin olive oil and a pinch of fennel seeds; blend with the white wine and continue cooking, over a high heat, for another minute. Peel and finely slice the shallot; flour it and fry it in hot peanut oil for a few seconds, until it is crunchy. Boil the tagliolini in salted boiling water, drain and season with the artichokes and sausage. Serve complete with the crunchy shallot and fresh fennel tufts, to taste.

Recipe Lamb cutlets with artichokes – Italian Cuisine

Ingredients

12 pcs lamb chops
80 g bread sticks
4 pcs artichokes
thyme
rosemary
lemon
garlic
mint
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of lamb chops with artichokes, finely chop the leaves of 3 thyme sprigs and the needles of a rosemary branch and mix them with coarsely crumbled breadsticks and a generous pinch of salt.
Lightly grease the lamb chops, salt and pepper and massage them a little. Breaded the ribs well in the mixture of breadsticks and herbs, transfer them to a baking sheet lined with baking paper, season with a little oil and bake at 260 ° C for 10-15 minutes, depending on the desired degree of cooking.
For the artichokes: Peel the artichokes, cut them in half, remove the central barbina with the help of a digger and dip them in water acidulated with the juice of half a lemon. Cut the artichokes into very thin slices and brown them in a pan with a drizzle of oil, a pinch of salt and 1 clove of crushed and peeled garlic for 5 minutes; turn off and season with 2-3 chopped mint leaves. Serve the chops with artichokes.

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Recipe Stuffed meatloaf, potatoes and artichokes – Italian Cuisine

Ingredients For the meatloaf

600 g of veal minced meat
400 g freshly cleaned spinach
300 g ground veal pulp
100 g mortadella minced
40 g Grana Padano Dop grated
3 pcs eggs
3 pcs slices of bread
sage
rosemary
laurel
milk
dry white wine
vegetable broth
fresh oregano
garlic

Duration: 2 h

Level: Middle

Dose: 10 people

For the recipe of stuffed meatloaf, potatoes and artichokes, cook the spinach in a veiled pan of oil with 1 clove of garlic and a pinch of salt for about 15 minutes. Let them cool and squeeze them very well. If necessary, dab them with kitchen paper. Mix them with 1 egg, 20 g of parmesan and 1 tablespoon of breadcrumbs to obtain a creamy filling. Soak the sliced bread in milk. Mix the ground meat
of veal and veal and mortadella with 2 eggs, the grana, a finely chopped marjoram and oregano, pepper and the soaked pancarré. Roll out the mixture between two sheets of baking paper using a rolling pin; remove the top sheet, spread the spinach filling on the meat and roll it up with the paper. Brown the meatloaf in a saucepan with 3-4 tablespoons of oil and 1 garlic woodpecker, rosemary, bay leaf and sage; after a few minutes sprinkle with 1 glass of wine, add 2 ladles of vegetable stock and cook for about 1 hour.
Turn off and let the meatloaf rest for about ten minutes before slicing it.
For the side dish: Peel the potatoes and cut them into cubes. Slice the artichokes. Cook all the vegetables in a pan with 3-4 tablespoons of oil, salt and pepper until they are golden brown: it will take about 20 minutes.
Serve the meatloaf in slices and the side completing with the sauce and a few marjoram leaves.