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Beef fillet recipe in wine broth – Italian Cuisine


  • 4 slices of beef fillet
  • 300 g peeled hazelnuts
  • 300 g colored chard
  • 200 g colored carrots
  • 6 carrots
  • 4 stalks of celery
  • 2 onions
  • star anise
  • cinnamon
  • cloves
  • thyme
  • laurel
  • sage
  • rosemary
  • beef broth
  • milk
  • dry red wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of beef fillet in wine broth, boil for 30 minutes a liter of meat broth with a bottle of red wine, bottle of red wine, onions, celery, a cinnamon stick, 2 stars of anise , a dozen of cloves, a dozen sage leaves, 2 sprigs of rosemary, 2 bay leaves and 2 thyme sprigs; turn off the heat and let it rest for 1 hour. Finally filter the broth, bring it to a boil and turn off.
Dip the meat for 14-15 minutes, then drain and bake at 60 ° C for 20 minutes.
For the cream of carrots: peel the 6 carrots, cut them into slices and cook them in a liter of milk flavored with a cinnamon stick for 20 minutes. Drain and shake, adjusting salt.

Crepes in broth – Recipe Crespelle in broth – Italian Cuisine


Break the eggs into a bowl, add a pinch of salt, the Parmesan and the flour and stir.
Then add finely chopped parsley and grated nutmeg.
Now add the milk and stir until a smooth, lump-free batter is obtained. Then let it rest in the refrigerator for 30 minutesAfter this time, melt a knob of butter in the pan, pour a ladle of dough into the pan and spread the dough evenly over the entire surface of the pan.
Cook the crepes one minute per side. As they are ready, place them on one plate on top of each other.

Then roll each crepe on itself as if to form a cannolo.

Put 2 or 3 crepes in a deep dish and cover with the hot broth. Then add some grated Parmesan to the surface and serve.

TAGS: Crespelle Recipe in broth | How to prepare Crepes in broth | Crepes in broth recipe

Recipe Passatelli in chicken broth and savoy cabbage – Italian Cuisine


  • 500 g chicken pieces
  • 250 g leaves of cabbage
  • 250 g ready passatelli
  • a medium onion
  • carrot
  • celery
  • laurel
  • coarse salt

For the recipe of passatelli in chicken and cabbage broth, combine the pieces of chicken with peeled onion, the scraped carrot, a rib of celery, 2 bay leaves and a spoonful of salt in the pressure cooker.

Cover with a liter of water, close the pot and cook for 20 minutes since it is under pressure. Meanwhile cut the cabbage into thin strips. Open the pot after the prescribed time, add the vegetables and give another 10 minutes of cooking.

Filter all the stock and cook the passatelli for 1'-2 '. Make a few pieces of the pulp from the boiled chicken, cut it into cubes and serve the soup, joining also these and part of the cabbage.