Tag: butter

Penne recipe with asparagus, butter and almonds – Italian Cuisine

Ingredients

850 g asparagus
350 g half lined penne
70 g almond flakes
30 g butter
marjoram
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the penne recipe with asparagus, butter and almonds, clean the asparagus by removing the fibrous rind with a potato peeler. Blanch them for 4-5 minutes in boiling water. Cool them in water and ice, then cut the stems into bobbins, keeping the tips whole. Melt the butter in a large pan; add the almonds, sauté for 30 seconds, then add the asparagus and chopped marjoram spools. Boil the penne, drain it al dente and add it to the pan with the sauce. Skip everything for 1-2 minutes, adding, if necessary, a few tablespoons of cooking water. Finally, add the tips. Serve hot pasta, completing to taste with grated Parmesan.

Sweet with oil, 3 tips to follow to replace it with butter – Italian Cuisine

The oil becomes a precious ally also in the preparation of your desserts, thanks to the suggestions of the School Chefs

Did you know that all desserts which you usually prepare with butter can give equally tasty and satisfying results even with theoil? Just know how, since they change technical processing, as well as balancing some ingredients in the recipes. Here are three little ones advice of our chefs at La Scuola de La Cucina Italiana to replace butter with oil in desserts.

The weight of the oil

First of all it is important to remember not to replace the weight of the butter with the weight of the oil, since they have two consistencies completely different. Therefore, adjust each time differently according to recipes and personal tastes, but never take into consideration the weight indicated for the butter. The ideal proportion between butter is oil is of 80%: 100 grams of butter they can therefore be replaced with 80 grams of oil.

The oil temperature

When oil is added to sweets, it is always better to incorporate it cold in order to create aemulsion more important. In some cases it is instead advisable to emulsify the oil directly with another liquid, usually water, using a food processor. Add the obtained emulsion to the dry mixture only at the end.

The type of oil

You can use any type of oil to your liking, remembering that as far as theextra virgin olive is the absolute best, it often tends not to be as neutral as that of seeds. For this reason we suggest you try other types, such as those derived from dried fruit: even if it is a bit expensive, among the best ever is the oil of almond.

In any case, the oil will give your recipes softness and softness different from butter, but equally pleasant, you'll see!

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Texts by Giulia Ubaldi

Spaghetti and agretti recipe with orange butter – Italian Cuisine

Ingredients

350 g spaghetti
200 g agretti
80 g pitted taggiasche olives
30 g butter
2 pcs oranges
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the spaghetti and agretti recipe with orange butter, clean the agretti: eliminate the roots and soak them in water, changing it several times. Blanch them in salted water for a couple of minutes. Grate the zest of 1 orange. Squeeze the juice of both citrus fruits, pour it into a large pan and let it reduce for 4-5 minutes; then add the butter and let it cool. Cook the spaghetti in plenty of boiling salted water, draining them a couple of minutes before the times indicated on the package. Let them cook for 1-2 minutes in the pan with the orange butter, adding a ladle of cooking water. Add the orange zest, the agretti, the olives, season with salt and pepper, stir and serve.

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