Tag: baskets

Baskets of phyllo dough with penne amberjack and bottarga – Italian Cuisine

Ingredients for 6 people

1) Dissolve 40 g of butter, brush the sheets of phyllo dough and stack them on top of each other. Divide them into 6 squares, place them on top of 6 inverted molds, shaping them to obtain 6 baskets and bake them in the oven at 200 ° until they are golden. Gently detach them from the molds and turn them upside down.

2) Season the amberjack with salt, one ground pepper, the juice of half a lemon, lo shallot sliced thin and the tarragon shredded.

3) Close the fish in a foil and pass it in a very hot oven for 5 minutes; open the foil, cut it into pieces amberjack with a fork and mix it with its cooking juice, 2 tbsp of oil and the juice of the medium lemon remained.

4) Cook the pasta in boiling salted water. Drain it al dente, season with plenty grated bottarga and join the amberjack prepared. Fill i baskets of phyllo dough with pennette and serve hot with flakes of bottarga is rocket leaves as a garnish.

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Baskets of brie and blueberries – Italian Cuisine

First, cut the brie into small pieces.

Obtain 8-10 squares from the puff pastry (about 5-6 cm per side) and place them on the baking sheet lined with parchment paper, then with the remaining pastry create thin strips with which you will create the edges of your baskets, overlapping 2 strips on each side, so that they look tall.

Bake the baskets for 12-15 minutes at 200 ° C in a preheated convection oven.
Remove from the oven, let it cool down slightly, then add a chunk of cheese and a little bit of jam to each basket, so that the flavors blend with the heat.

Decorate your baskets of brie and blueberries with a sprig of rosemary, then you just have to taste them.

Baskets of mushrooms with polenta and caramelized grapes – Italian Cuisine

How to prepare mushroom baskets with polenta

1) To make the recipe of baskets of mushrooms with polenta first prepare the caramelized grapes: wash the berries and cook them over low heat with honey, sugar and raisin, until the liquid is reduced by half and becomes almost caramelized.

2) To prepare i baskets, divide the parmesan into 8 parts and form 8 piles on a plate lined with baking paper. Flatten them with the back of a spoon and bake them at 200 ° C for 5 minutes or until the cheese is melted and golden. Remove the waffles from the oven and immediately place them on 8 inverted bowls.

3) Pour the corn flour in a liter of salted boiling water and, stirring, cook over low heat until a soft polenta is obtained. Meanwhile, wash the mushrooms for a few seconds. Dry with a towel and cut the larger ones in half.

4) Brown the crushed garlic in a pan with 4 tablespoons of oil and cook the mushrooms for 15 minutes, stirring often, then salt, pepper and add the chopped parsley.

5) Pour a spoonful of polenta into each plate, place i baskets of cheese, fill them with the remaining polenta and i mushrooms and garnish with the caramelized grapes and serve the baskets of mushrooms.

Ingredients for 6 people

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