Tag: Baked

Baked pasta with artichokes – Italian Cuisine

First clean the artichokes (here the guide to do it best), then cut them into slices and leave them for a while to soak in water acidulated with a few drops of lemon.

In the meantime, prepare the béchamel: prepare a roux with melted butter and flour in a saucepan, then add the warm milk a little at a time, season with a pinch of salt and a pinch of nutmeg and cook over the heat, stirring constantly to avoid lumps. , until it thickens.

When the béchamel is ready, drain the artichokes, prepare a sauté of garlic and oil, then cook the artichokes for a couple of minutes.
Add salt, add a little water and cook for at least 10 minutes, until the part towards the stem is tender.

In the meantime that the artichokes are cooking, cook the pasta too, cut the brie into cubes and remember to mix the béchamel every now and then so that the surface does not oxidize.

Drain the pasta al dente, season with béchamel and brie, then add the artichokes (after removing the garlic) and mix.

Pour everything into a baking dish, sprinkle the surface with Parmesan cheese and cook for about 25 minutes at 200 ° C, in a preheated static oven.

The baked artichoke pasta is ready, let it rest for a few minutes and then serve it.

Baked steak with shallots, ginger and sesame – Italian Cuisine

Ingredients for 4 people

1) Dissolve the butter in a pan and let them dry shallots peeled and finely chopped with ginger and a pinch of salt. Add a few tablespoons of water if necessary and cook until tender.

2) Take the sauce from the pan and keep it aside; pour in the same pan a couple of tablespoons of oil and sear the steaks 1 minute per side.

3) Transfer the steaks in a pan, add salt and pepper, cover with the sauté and pass them for 8-10 minutes in the oven at 200 °. Meanwhile, toast the Sesame seeds in a non-stick pan, then distribute them on the meat after removing it from the oven.

4) Garnish the steaks with some thyme leaf and, if you like, serve them with a salad.

Turkey stuffed with kumquat and pistachios, with baked florets – Italian Cuisine

1) Chop the onion and fry it with a little bit of oil, a pinch of salt is a sprig of sage; join i kumquat washed and chopped with a knife and cook over low heat for 5-6 minutes. Crumble the bread and add it to the sauté; remove the sage, stir and remove from the heat, transfer everything to a bowl and let it cool. Incorporate the eggs, then add 120 g of pistachios, salted and peppered.

2) Flame the turkey, wash and dry it. Salt and pepper the inside, stuff with the filling and sew the opening. With the leftover compound, form a Meatloaf and wrap it in baking paper and then in aluminum.

3) Dissolve the butter, add the sage remained, salt and pepper, season and brush the turkey. Bake for 1 hour and 30 minutes at 190 °, wetting the meat after 15 minutes with wine and then with the hot broth. Halfway through cooking, put the meatloaf in the oven.

4) Clean the it takes and season them with oil, salt and pepper; arrange them on a plate and put them in the oven at 200 ° for 15 minutes. Meanwhile, keep the roast warm out of the oven with the meatloaf. Sprinkle the turkey with the chopped trimasti pistachios and serve with the florets and sliced meatloaf.

Ingredients for 4 people

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