Tag: beetroot

Beetroot Omelette – 's Beet Omelette Recipe – Italian Cuisine

First, cut the beets into fairly thin slices.

Beat the eggs with salt, parmesan and chopped aromatic herbs.

Pour half of the mixture into a mold lined with parchment paper (or a lightly greased pan, if you do not want to turn on the oven) and cook – for about 10 minutes at 180 ° C, in a preheated ventilated oven.
Take back the pan, place the beetroot slices on the omelette, cover with the remaining beaten egg and cook for another 7-10 minutes.

The beetroot omelette is ready: serve it hot, lukewarm or even cold if you prefer.

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Beetroot Croquettes – 's Beetroot Croquettes Recipe – Italian Cuisine

First, soak the bread in a little water and let it soak.
Wash and peel the potatoes, cut them into cubes and cook them for 10 minutes in the microwave (or boil them for about 20 minutes), then let them cool.
Meanwhile, also dice the beets, already cooked.

Put the potatoes and beets together in a bowl and blend them with a blender (alternatively, blend them in a blender).
Then add the squeezed bread, egg, salt and pepper, thyme and parmesan and mix.

With moistened hands, create quenelles of dough, then pass them in breadcrumbs, then proceed with cooking, in hot seed oil, turning them to brown evenly.

The beetroot croquettes are ready, serve hot or lukewarm.

Beetroot gnocchi and wild boar goulash recipe – Italian Cuisine

Ingredients FOR GNOCCHI

500 g potatoes
300 g boiled beets
230 g flour
1 egg
salt

Ingredients FOR BOAR GOULASH

500 g wild boar pulp cut into chunks
2 large onions
2 cloves of garlic
2 bay leaves
1 branch of rosemary
1 carrot
1 stalk of celery
1 boiled beetroot
flour
butter
tomato concentrate
sweet paprika
pepper in grains
Juniper berries
sprigs of thyme
Red wine
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 6 people

FOR GNOCCHI
Cleanse beets and cut into slices. Boil the potatoes in their skin for 40 minutes, peel and mash them. Blend the beets and add them to the potatoes.
Knead with the flour, egg and a pinch of salt until a homogeneous mixture is obtained. Form the gnocchi, boil them, cool them in water and ice, drain and distribute them on a tray.

FOR THE BOAR GOULASH
Cleanse onions and cut into slices; stew them in a saucepan together with the peeled garlic, a pinch of salt, a drizzle of oil and a finger of water for about 10 minutes, until soft.
Clean carrot and celery and add them to the onion, whole. Lightly flour the meat and brown it in a non-stick pan with a drizzle of oil and a small knob of butter for about 5 minutes.
Drain the excess fat and add the meat to the vegetables. Deglaze the pan with 250 g of red wine and then pour it into the meat casserole. Season with a pinch of paprika, 1 tablespoon of pepper, a few juniper berries, rosemary, thyme; wet with water, cover, and color with 1 tablespoon of tomato paste. Add salt and cook covered until the meat is soft, for about 50 minutes.
Remove celery and carrot, rosemary and thyme. Drain the meat and onions and let the sauce in which they cooked cool, then remove the fat that has risen to the surface with a spoon.
You do reduce the sauce, if needed, until a sauce is obtained; add the meat.
Prepare a beetroot juice.
Jump the gnocchi in a casserole with the juice, butter and salt.
Serve them with wild boar goulash.