Tag: basil

Sword dumplings with stracciatella and basil – Italian Cuisine

Sword dumplings with stracciatella and basil

The swordfish closed like a bundle, inside the soft and enveloping flavor of the stracciatella Murgella. The dumplings are served on fragrant blinis.

1) Briefly toast the almonds, let them cool and pass them to the mixer with the garlic, abundant leaves of basil, a pinch of salt, the zest of lemon and the oil necessary to obtain a thick and coarse pesto. Season with salt and let rest 10 minutes.

2) Put the slices of sword well laid out on the work surface.

3) Blend the stracciatella for a few moments with a handful of basil leaves and a pinch of pepper, distribute the mixture in the center of the slices and close again to form the bundles.

4) Let the cool blinis in the oven at 180 °, distribute 1 teaspoon of pesto, add the bundles, garnish with lemon zest and basil leaves and serve immediately.


Basil sorbet: how to prepare and serve it – Italian Cuisine

Basil sorbet: how to prepare and serve it

Basil sorbet is a fresh and light idea to surprise your guests

Basil sorbet is the green alternative to the classic lemon sorbet. It can be served at the end of a meal or even halfway to switch from one course to another and is ideal for cleaning the mouth and stimulating digestion.

The basil sorbet

The sorbet has a different consistency, is more dense and similar to an ice cream and less watery, but the ingredients are the same. The process only changes a little because everything is blended with an immersion blender instead of mixed. If you want to make the sorbet softer you can add a whipped egg white and the result will be very similar to a fruit ice cream.

The recipe for granita

Basil granita is made with fresh basil leaves. Choose small and soft (a bunch will suffice) and cook them in a saucepan with 100 gr of sugar and a little water. When the sugar is completely dissolved, remove the pan from the heat and add 250 ml of white wine. Let the mixture cool for 12 hours and then remove the leaves and add 2 tablespoons of lemon juice and a few finely chopped basil leaves.
Pour everything into a freezer container and leave to cool for about three hours, stirring every 30 minutes with a spoon to keep the mixture creamy.

Basil granita can be served alone or as an accompaniment to sweet and savory dishes.

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Spring crudity recipe with basil sauce – Italian Cuisine

Spring crudity recipe with basil sauce

  • 80 g soncino (lamb's lettuce)
  • 80 g curly salad
  • 50 g carrot
  • 30 g radishes
  • 30 g spring onions
  • 20 g black olives
  • basil
  • parmesan
  • extra virgin olive oil
  • salt
  • white peppercorns

To prepare the spring crudité with basil sauce, wash the soncino and the curly salad several times; drain everything well and collect it in a large serving dish. Add the thinly sliced ​​radishes, the carrot with equally thin strips, the julienne onions and the chopped black olives. Prepare the sauce by blending at low speed, for about a minute, 50 g of basil leaves, a spoonful of Parmesan cheese, a drizzle of oil, a pinch of salt and ground pepper. Season the salad when you bring it to the table and mix it in the presence of the guests.

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