Tag: artichokes

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.

Rustic with artichokes and olives – Italian Cuisine

Clean the artichokes to get their hearts out.
Leave them to soak in water and lemon for 10-15 minutes.

Blanch them for 15-20 minutes in salted water, then set them aside and let them cool.

Blend the ricotta together with the milk with a blender.

Whisk the eggs with the whisk for at least 15 minutes until they are light and fluffy.
Add the oil of seed seeds, then slowly the ricotta cream.
Slowly mix sieved flour and baking powder, then parmesan, salt and chopped basil.

Pour half of the mixture into the mold lined with parchment paper.
stuffed with cooked ham, provola cheese and artichokes, and cover with the remaining dough.

Decorate with the olives, then cook for 35 minutes in a convection oven preheated to 180 ° C.
Let it at least cool, then turn out of shape and cut into squares.

Your rustic with artichokes and olives is ready: you can serve it warm or cold, as you prefer.

Crepes with artichokes – Recipe Crepes with artichokes from – Italian Cuisine

First prepare the dough for the crepes by mixing eggs, milk, flour, oil and salt until you get a smooth batter.
Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.

Clean the artichokes, cut them into wedges and then slices and let them rest for 30 minutes in water and lemon.

Drain the artichokes, let them season in a pan with garlic, oil and parsley. Then add a little water (half a glass should be enough) and bring to a boil.
Cover with a lid and let it soak for about 15 minutes or until feeling a fork does not appear soft.

Drain from any excess sauce (if it is little and your béchamel is quite thick, you can also leave it) and add them to the béchamel.

At this point you just have to make the crepes and stuff them.
Grease a crepe maker or a non-stick pan with a little butter, then pour a ladle of dough and rotate the pan to distribute it evenly.

When the dough has become firm and the crepe comes away well from the bottom, turn it gently with a spatula and also cook the second side.
Continue like this with the whole mixture, greasing the pan from time to time, and stacking the crepes on a plate as they are ready.

Once the cooking has started, fill it one at a time: cover the half with a little filling, adding the cubed mozzarella, fold the second half on the filling and fold again to get a slice. Continue with the other crepes.

Once ready, immediately serve your crepes with artichokes.