Tag: bundles

Puff pastry bundles stuffed with taleggio cheese, onion and radicchio – Italian Cuisine

Puff pastry bundles stuffed with taleggio cheese, onion and radicchio


Puff pastry bundles with taleggio cheese, onion and radicchio, the preparation

1) Cut the radicchio à julienne, remove the harder white part, then cut the onion always with the same technique. And finally the apple in small cubes that you will put in water with some lemon so as not to lose its properties and not to turn black.

2) Now is the time of the bechamel. Boil the milk, add salt and flavor with nutmeg. Prepare a roux, the basic base of white sauces, based on melted butter and flour. Add the milk and turn until boiling resumes.

3) Put to soak the raisins and toast the pine nuts.

4) It is time to cook the filling. In a saucepan, put a drizzle of oil and the onion. Let it dry, then add the radicchio and finally the apple. Cook until everything is soft, salt, pepper and blend with balsamic vinegar. Finally, add raisins and pine nuts.

5) Cut the taleggio into cubes.

6) Roll out the puff pastry, pull it lightly with a rolling pin and then cut it into squares of 8/10 cm per side.

7) Brush with egg yolk and sprinkle with breadcrumbs: this is used to create an insulation between the filling and the pasta (technique used to prepare apple strudel).

8) With the help of a pastry bag create the bundles: add the béchamel, then the stuffing and finally the taleggio.

9) Close the bundles lifting the four points and joining them. Brush with egg yolk and bake a oven hot 200 ° for about 20 minutes. You can also make smaller bundles to serve as an aperitif.

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Posted on 11/19/2021

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Recipe Crunchy carrot bundles with thyme – Italian Cuisine

Recipe Crunchy carrot bundles with thyme


  • 450 g frozen carrots
  • 125 g whole yogurt
  • 90 g butter
  • 30 g pumpkin seeds
  • 4 sheets of filo pastry
  • extra virgin olive oil
  • thyme
  • honey
  • paprika
  • salt
  • pepper

To prepare the crunchy carrots with thyme, melt a knob of butter in a pan, then add the frozen carrots and sauté them on medium-low heat for 8-10 minutes: they will have to become tender. Then add 1 generous teaspoon of chopped thyme and 1 teaspoon of honey, salt, pepper and pumpkin seeds; cook again for a couple of minutes and let the carrots cool and cut into sticks or, to simplify the filling, chop them coarsely.
Roll out one sheet of phyllo dough at a time (keep the others covered with a towel, otherwise they dry) and cut out 4 strips 8 cm wide.
melt the remaining butter and brush it on the strips; at the base of each strip put 1 tablespoon of carrots and wrap it in a triangle: it will take 5-6 turns. So prepare another 15 bundles: they will look like Indian samosas.
Brush them on the surface with the remaining butter, melted.
bake at 180 ° C for 18-20 minutes: they will have to become golden and crispy.
serve hot dumplings with yogurt seasoned with a drizzle of oil, salt, pepper and paprika.

Recipe Turkey bundles with turnip greens – Italian Cuisine

Recipe Turkey bundles with turnip greens


  • 6 slices of turkey breast
  • 500 g turnip greens
  • 250 g burrata
  • 80 g breadsticks
  • 50 g stale bread
  • 25 g grated seasoned parmesan
  • 2 eggs
  • a small dry chilli
  • dry tomatoes
  • extra virgin olive oil
  • salt

For the recipe for turkey bundles with turnip greens, roughly chop the breadsticks. Clean the turnip greens, rinse them, then boil them in salted boiling water for 4-5 '.

Blend the bread with a couple of dried tomatoes, the chilli pepper and a drizzle of oil, then mix the breadsticks to obtain a crispy and spicy breading. Drain the tops, squeeze them, mince them and mix them with the chopped burrata and the parmesan. Beat the turkey slices, distribute the filling on one side and turn over the free edge; press along the edges to seal the bundles then pass them in 2 beaten eggs and finally in the crispy breading.

Fry the bundles in a pan with a finger of oil, on a high heat, for 2 ', turning them after 1', then drain them, transfer them to a pan and bake them in the oven at 180 ° C for 7-8 '. Remove from the oven, salt and serve hot.

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