Tag: Caramelized

Scialatielli with cuttlefish, caramelized onions with sage – Italian Cuisine

Ingredients for 4 people

Scialatielli with cuttlefish, caramelized onions with sage, anchovies and capers, the preparation

1) Desalt the capers in a citoline with cold water for at least 30 minutes. In the meantime, peeled the onions, slice them And let them wither in a saucepan with 2-3 tablespoons of oil and a pinch of salt; faded with the vinegar, then add the sugar and cook over low heat for 20 minutes, adding, if necessary, a few tablespoons of water.

2) Remove the onions from the saucepan and set aside; put to cook the cuttlefish in the same container for about 10 minutes, then unite the anchovy fillets cut into pieces and let them melt in the cooking juices.

3) United again the onions in the sauce, then add capers and a handful of chopped parsley. Meanwhile cook the pasta in abundant slightly salty water; so drain it And transfer it in the pan with the sauce, jumbled up well and served immediately.

Posted on 01/10/2021

Recipe Terrine of hare and caramelized onions – Italian Cuisine

Ingredients

500 g hare legs or shoulders
260 g red onions
200 g cold butter plus a little
150 g of wine vinegar
100 g fresh cream
100 g sugar
30 g leek in slices
fennel barbine
homemade bread
garlic
extra virgin olive oil
salt
pepper in grains

Duration: 4 h

Level: Medium

Doses: 6 people

Dip the hare legs in a saucepan filled with salted water with 2 peppercorns, a clove of garlic with the peel. From when the boil starts, cook on the flame at minimum for 50 '. Let the hare legs cool in the cooking broth, then remove the meat from the meat and strain the broth. Melt a knob of butter in a pan, add the leek and hare pulp, salt, pepper and cream and cook everything for 10-12 'over high heat. Turn off and blend in cream in the food processor with a ladle of filtered broth.

When the mixture is quite homogeneous, add 200 g of cold butter in tufts, continuing to whisk. Blend until you get a fine grain. Distribute the hare terrine in one or more bowls, seal them with plastic wrap and let it cool in the fridge for at least 2 hours. Collect the vinegar, sugar, a tablespoon of oil and the sliced onions in a saucepan and gently stew for 20-22 '.

Slice the bread and toast it in a pan or in the oven for 2-3 '. Serve the hare terrine on toast, completing with the caramelized onions and the fennel barbine.

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Risotto with caramelized nuts – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

1) Peel it shallot, chop it and let it simmer in a saucepan with 20 g of butter and 1 dl of broth. When the broth has evaporated, add the rice and toast it in the sauce, stirring for 2 minutes. Add a ladle of broth and continue cooking, wetting the rice with a ladle of broth every time it dries.

2) Meanwhile, melt the butter remained in a frying pan and brown the walnut kernels with a little bit of rosemary and a mince of pepper. Then join it sugar and let it caramelize over low heat. Transfer the nuts on a sheet of baking paper, let them cool and chop them coarsely.

3) When the rice it is al dente, unite out of the heat mascarpone cheese is parmesan season with salt and let stand covered for 2 minutes. Serve the risotto with walnuts and a grind of pepper.

Ingredients for 4 people

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Ingredients for 4 people

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