Tag: bacon

Recipe Bacon scallops, hazelnut pesto and rocket – Italian Cuisine

Recipe Bacon scallops, hazelnut pesto and rocket

  • 120 g rocket
  • 30 g shelled hazelnuts
  • 12 scallops with the shell
  • 12 thin slices of bacon
  • hazelnut grain
  • spinach leaves
  • thyme
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for bacon scallops, hazelnut pesto and rocket, clean the scallops by removing the coral (the orange part); wash the shells well. Wrap each mollusk in a slice of bacon; scald them in a pan with a drizzle of oil, flavored with a sprig of thyme, for 40-50 seconds; turn them over, cook them for another 30-40 seconds; then brown them for a few moments also along the bacon rim; drain them on kitchen paper.
For the pesto with hazelnuts and rocket: Clean the rocket and blend 100 g with 30 g of ice, the hazelnuts, 70 g of oil, salt and pepper. Spread a spoonful of pesto in each shell, lay the scallops on it, garnished with arugula and spinach leaves, a few sprigs of thyme, a little chopped hazelnuts and serve.

Recipe Half sleeves with spinach and bacon – Italian Cuisine

Recipe Half sleeves with spinach and bacon

  • 350 g half sleeves
  • 180 g baby spinach
  • 140 g pecorino
  • 80 g guanciale in thin slices
  • 50 g dried tomatoes
  • vinegar
  • salt
  • extra virgin olive oil

For the recipe of the half sleeves with spinach and bacon, spread the slices of bacon in a plate lined with baking paper and put them in the oven for 5-8 minutes at 200 ° C, until they become crispy. Bring a saucepan of water to a boil with 1 tablespoon of vinegar, dip the dried tomatoes, turn off the heat and leave to soak for 5 minutes, then drain and cut into strips. Blanch the spinach in a pan with a little oil, add the tomatoes in strips and cook for 1 minute.
Cook the half sleeves in salted boiling water, drain and toss in the pan with the baby spinach and tomatoes. Grate the pecorino in a bowl, mix it with 1 ladle of pasta cooking water to obtain a cream. Pour it into the pan, mix everything and serve, complete with the crispy bacon.

Legume soup, crispy bacon and little egg – Italian Cuisine

Who said that for a comforting autumn kitchen you need long cooking? Here is the smart solution thanks to the recipes of La Cucina Italiana for Edison

The cuisine of autumn is that of soups, warm and comforting, in which to sink the spoon on a rainy day. Too bad that many consider them too long to prepare: wrong! Slow cooking is not so slow if you use the right tools. Instead of falling back on canned vegetables, use this pressure cooker and cheap dried legumes for this recipe: you will discover a result with a decidedly superior taste, for a really low-cost dish. To make it elegant and complete, just play with two legumes, grated lime and the touch of a few eggs. Even slow cooking can become fast, practical and clever thanks to the recipes of La Cucina Italiana for Edison – which has been creating energy for over 135 years and teaches us to use it to the fullest, without wasting or saving. One tablespoon at a time, as with this recipe.

Ingredients for 4 people
60 g of dried borlotti beans
60 g of dried cannellini beans
60 g of dried lentils
60 g of dried red lentils
60 g of dried chickpeas
60 g of dried peas
60 g of dried beans
60 g of dried soy beans
2 shallots
2 files
4 eggs
White wine vinegar
4 slices of pillow

Preparation of legume soup
Soak dried pulses overnight.
Put the legumes in a pressure cooker with water just to cover their volume. The pot must not be full and it is necessary to remain abundantly below the maximum level indicated since the legumes being cooked produce a foam capable of clogging the valve of the pressure cooker.
Close the pot and when it whistles count 25 minutes.
After the necessary time, first open the valve, then the pot and separate the legumes. Blend half of it with the juice of ½ lime. Season with salt.

Preparation of the dish
Prepare a sauce with the shallot and a drop of oil. Let it brown slowly and, in order not to burn it, finish cooking with a tablespoon of broth or water. Then put aside.
Take a pot and put a piece of parchment paper on it, then the pillow and then another sheet of parchment paper with a weight on it. Put the pan on medium heat for about 2 minutes. Turn off and let it rest.

For the little egg
Put a saucepan of water on the heat with ½ cup of white wine vinegar and a pinch of salt.
Boil, then with a whisk create a reel, apart break the egg in a glass, whole, and let it slide in the water in the center of the reel. Cook over low heat for 3 minutes.
Drain with a slotted spoon and clean it in the case of excess albumen.

To finish the dish
Pour a ladle of cream of legumes and then a ladle of soup, place the egg on it a little and then over the crispy bacon. Finish the dish with a grating of lime zest.

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