Tag: bundles

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Ingredients

450 g boiled chickpeas
300 g trumpet zucchini
300 g Greek yogurt
50 g rocket
10 pcs yellow cherry tomatoes
8 pcs of phyllo dough sheets
2 pcs cardamom pods
1 pc spring onion
cumin powder
coriander powder
mint
lemon
garlic
tomato concentrate
peanut oil
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 8 people

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.

Artichoke Bundles – Recipe Artichoke Bundles – Italian Cuisine

Clean the artichokes: remove the tougher outer leaves and leave only the tender heart with a couple of cm of stem.
Soak them in a bowl with water and lemon for at least 10 minutes.

Drain the artichokes and boil them in boiling salted water: check the cooking by testing the stems with a fork.
Drain them and leave them upside down in the colander to remove all the water.

Then start filling them: cut the scamorza cheese into small cubes and fill the center of your artichokes.

Cut 6 circles out of the puff pastry, of a size suitable to enclose the artichokes almost entirely, leaving only the stem outside.
Place a slice of salami on each circle, then place the artichokes on top, one in a circle, upside down.
Then wrap each artichoke in the salami and in the pastry.

Brush the pastry with a little milk, then cook for 10-15 minutes or until golden brown in a convection oven preheated to 220 ° C.

Your artichoke bundles are ready: you can serve them hot, warm, or even cold.

Recipe of bundles of salmon dough – Italian Cuisine

Ingredients

200 g frozen puff pastry
mashed flakes
200 g milk
150 g smoked salmon in an envelope
30 g butter
an egg
flour and butter for pastry and plaque
salt
pepper

Duration: 30 min

Level: Easy

Dose: 6 people

For the recipe of the fagottini pasta with salmon, prepare a rather firm puree with a bag of flakes, milk and as much water. Season with butter; add salt and pepper. Pass the salmon to the electric chopper, then mix it with the puree, so as to mix well the two ingredients. Roll out the puff pastry on a floured surface.
Place the filling on half of the dough, forming 20 small piles; cover them with the other half, press with your fingers around the filling to seal the bundles and then cut them. Brush the bundles made with the lightly beaten egg. Place them on the slightly buttered plate and bake at 200 ° for about 20 '.