Tag: broth

Recipe Maltagliati with parsley in broth – Italian Cuisine

Ingredients

200 g 00 flour
2 pcs eggs
2 pcs carrots
1 pc leek
1 pc celery stalk
1 pc clove
1 pc apple
parsley
cardamom
White wine
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of maltagliati with parsley in broth, mix the flour and eggs and leave the dough to rest, covered, for 40 minutes. Peel 2-3 sprigs of parsley, keeping the stems aside, and chop the leaves. Roll out the dough, obtaining a sheet of 1 mm thick. Sprinkle half the pastry with the parsley leaves and cover with the other half. Pull the dough again until it is a couple of mm thick, then cut it into irregular lozenges.
For the broth: Bring 2 liters of water to a boil with 1 carrot, celery stalk, leek, half an apple, parsley stalks, 2 peppercorns, clove, salt and half a glass of white wine; cook for 20 minutes. Peel 1 carrot and half an apple and cut them into small pieces. Strain the broth, put it back on the heat, add the pieces of carrot and apple and cook for 2 minutes, then add the maltagliati and continue cooking
for another 2-3 minutes. Serve by adding a drizzle of oil and pepper to taste.

How to recycle broth meat – Italian Cuisine

Knowing how to recycle is as important as knowing how to cook! Grandmothers always say it and children should know it too: nothing is thrown away in the kitchen

We have already talked about how to recycle vegetable broth vegetables and we can only deal with leftovers from a good meat broth.
Why throw the meat when you can prepare delicious recycling dishes?

We want to suggest you some tasty ideas to bring to the table a meat that after a long cooking in broth has lost a little taste and softness.
These recipes are perfect for the whole family and above all fast and cheap.

Ravioli and tortellini

Prepare fresh pasta with one egg for every 100 g of flour. Let the dough rest and then roll it out and stuff it as you do with tortellini and ravioli. The filling will be based on minced boiled meat, an egg, Parmesan, nutmeg, salt and lemon peel. Close the pasta as best you can. If you are good, make tortellini, otherwise simple ravioli will do just fine. Cook in the meat broth or boil the pasta for a couple of minutes and then drain and toss in a pan with butter and sage.

Meatballs

When it comes to recycling, meatballs never fail. Prepare them with 300 g of boiled meat, a slice of bread, a glass of milk, a clove of garlic, two tablespoons of grated cheese, a tablespoon of breadcrumbs and 1 egg, salt and pepper. Chop the bread and meat and mix with all the other ingredients. Make the meatballs and panatele if you like by first passing them in the beaten egg and then in the breadcrumbs. Bake in the oven at 200 ° for 15 minutes or fry. If you don't beat them, cook them in a pan with a little oil and add the white wine.

Boiled and yogurt salad

A second slightly different from usual, light and tasty. Cut 500 g of boiled meat into thin slices and season with a sauce prepared by grating and squeezing two cucumbers well to remove excess water and mixing them with a crushed clove of garlic, finely chopped mint, half a chopped red onion, extra virgin olive oil olive, salt and pepper.

Fajitas

A completely revisited Mexican dish perfect for an evening with friends. Buy fajitas to use to wrap the meat.
Finely cut the boiled meat, preferably chicken, and pass the pan with oil, plenty of finely chopped onion and thin red and yellow peppers. Season with salt and pepper and complete with parsley, lime juice and Tabasco. Stuffed fajitas and served with typically Mexican tex sauces like guacamole, black beans and nachos.

Savoy cabbage rolls

A second one that makes a lot of scene, but really easy to prepare. You simply need to soften the cabbage leaves in boiling water and then fill them with a filling stuffed by blending the boiled with an egg, some Parmesan, salt and pepper and spices to taste like nutmeg or turmeric. Once closed, the rolls are cooked in the oven in a pan with a dash of water and a little white wine at 200 ° for about 15 minutes or until all the water has evaporated.

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Tortellini recipe in broth – Italian Cuisine – Italian Cuisine

Ingredients For pasta

500 g flour 00
5 pcs eggs
salt

Ingredients For the filling

100 g sliced pork loin
100 g Parmigiano Reggiano Dop
100 g raw ham
100 g mortadella
1 pc egg
nutmeg
sage
laurel
rosemary
butter
salt
pepper in grains

Ingredients To complete

Duration: 4 h

Level: For experts

Dose: 10 people

For the recipe of tortellini in brodo, melt a knob of butter in a pan with some sage leaves, a bay leaf and a sprig of rosemary; Brown the loin slices on one side and on the other with a pinch of pepper and a pinch of salt. Chop them in the mixer with 1 spoonful of their sauce, add the mortadella and the ham and chop again. Collect the mixture in a bowl, add the grated Parmesan, the egg, a grated nutmeg and mix until the mixture is homogeneous.
FOR THE PASTA: Form the fountain with the flour, break the eggs inside and add a pinch of salt. Begin to beat the egg with the fork incorporating the flour a little at a time. Mix the mixture with the spatula and then knead it with your hands until you get a smooth and elastic consistency. Cover the dough with cling film and place it to rest in the refrigerator for 1 hour. Finally roll it out in a 1 mm thick sheet and cut it into 3 cm squares.
Place a small knob of filling in the center of each square and close it in a triangle. Squeeze around the top to let the air out, then overlap the two corners at the base and seal them creating the tortellini. Bring the broth to a boil and cook the freshly made tortellini for 2 minutes (if you let them rest, you will need a few more minutes of cooking). Serve with the broth.