Tag: beetroot

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.

Cortina beetroot ravioli – Italian Cuisine

Casunzei are the true typical dish of Cortina: beetroot-based vegetable filling and abundant Malga butter. They are eaten almost everywhere, from shelters to large hotels. Here is a five-star luxury recipe

THE casunzièi they are typical ravioli of the Dolomites and one of the best known dishes of Cortina d'Ampezzo. The word "casoncelli" derives from "casereccio" and this recipe made with the few ingredients that were available at the time is in fact widespread in different variations from Lombardy to Veneto. In Cortina, in the mountains, they are made with fresh egg pasta, very thin, and are filled with red beets, served with melted butter, plenty of melted butter, parmesan and poppy seeds. There are those who love them seasoned with smoked ricotta, those who add ricotta to the filling. The more traditionalists add the yellow turnips, Now rare, which are the secret ingredient in many restaurants. Those in the photo are from Cristallo, a Luxury Collection Resort & Spa, the only five-star luxury in the Dolomites, cooked by the chef Marco Pinelli at the restaurant The Veranda del Cristallo, expression of classic Italian cuisine, or in winter a The Stube 1872, for the recipes of the best Ampezzo tradition.

Ingredients for 4 people

250 g of boiled potatoes or yellow turnips
500 g of raw red beets
300 g of flour 00
3 fresh eggs
alpine butter
poppy seeds

Method

Cook the red beets in a little water, just enough to cover them, or steam them so they don't absorb any more water. When the fork goes deep they are ready, you can drain, peel and mash. Then put them to drain on a dish drainer, so that they release all the water for at least an hour or better for the whole night. Add the boiled, mashed potato to the dough. Leave to cool perfectly. Season with salt and pepper and, if needed, add a tablespoon of starch or breadcrumbs.

Make the fresh pasta with flour, eggs and warm water and roll it thinly. With a glass or a mold, cut out circles of about 8 cm in diameter and place a spoon full of dough in the center. Fold the circles in half and join the edges of the dough with your fingers and crush with the tines of a fork, letting the air out around the dough.

Cook the ravioli in salted water for 2 or 3 minutes from when they come to the surface. Drain and dress them directly on the plates with grated Parmesan cheese, melted alpine butter and then a sprinkling of poppy seeds.

Gordon Ramsay Recipes