Tag: Baked

Chestnut tagliatelle with baked onions, sage and cinnamon – Italian Cuisine

Chestnut tagliatelle with baked onions, sage and cinnamon

1) Pour the flour into a fountain on the work surface and create a dimple in the center. Shelled the eggs, one at a time, and slide them gradually to the center of the fountain. United a pinch of salt and lightly beat the eggs with a fork to mix the yolks with the whites. Jumbled up with your fingertips, gradually incorporating the flour. Knead for at least 10 minutes, then form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

2) Peel the onions, slice them and transfer them to the baking tray lined with baking paper. Salt, pepper, add the bay leaves, a drizzle of oil and bake at 200 ° for 20 minutes, turning them a couple of times.

3) Divide pasta in 4 portions, flour them on the work surface and pass each one through the rollers of the appropriate machine, gradually reducing the thickness until a thin sheet of about 2 mm is obtained. Obtained then the noodles by placing the appropriate die in the machine.

4) Dissolve butter with sage leaves, cinnamon, a pinch of salt and a grind of pepper.

5) Meanwhile cook the pasta in boiling salted water for 2-3 minutes, drain it al dente and transfer it to a large bowl: unite still hot onions (remove the bay leaf) and cinnamon and sage butter. Complete with grated Parmesan cheese and serve.


Posted on 12/30/2021


Baked chestnuts – 's baked chestnuts recipe – Italian Cuisine

»Baked chestnuts - Misya's baked chestnuts recipe

First of all, wash the chestnuts, engrave them by making a cross on the most pot-bellied part of the fruit with a small knife with a sharp blade (partially affecting the pulp) and leave them to soak in water, in which you have previously dissolved the salt, for about 1 hour.
(There must be enough water to completely cover the chestnuts.)

Drain the chestnuts, arrange them on the baking sheet lined with parchment paper, with the cut facing up, and cook for about 30-35 minutes in a preheated convection oven at 180 ° C.

Immediately put your chestnuts in a wet cloth bag, close it tightly and let them rest for at least 10 minutes (in this way they will be easier to peel).

The baked chestnuts are ready.

Baked noodles with mushrooms and parsley – Italian Cuisine

Baked noodles with mushrooms and parsley

Baked noodles with mushrooms, preparation

1) Peel the garlic, chop it finely and stew it for a minute with 2 tablespoons of oil, then unite frozen mushrooms and cook covered for 10 minutes. Remove the cover, salt, pepper, add half a dl of wine e cook for another 10 minutes. Before turn off, season with a handful of chopped parsley.

2) Dissolve 50 g of butter in a saucepan, unite flour, toast it for a few minutes stirring continuously, paid the hot broth and the remaining wine e carry on cooking for 7-8 minutes. Salt and pepper.

3) Let it cool down, so incorporated the egg yolks, 80 g of parmesan e jumbled up.

4) Dive the tagliatelle for a few seconds in boiling salted water, drain them And cool them under running water. Butter a 22×28 cm pan, you have on the bottom a layer of noodles, carry on with one of mushrooms and repeat until all the ingredients are used up. Pour the sauce prepared by making it penetrate between the layers, sprinkle with the remaining parmesan and bake at 180 degrees for 15 minutes.


Posted on 21/10/2021


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