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Recipe Yellow carrot fritters – Italian Cuisine

  • 800 g yellow carrots
  • 250 g milk
  • 200 g flour
  • 150 g fresh goat cheese
  • 2 pcs eggs
  • peanut oil
  • extra virgin olive oil
  • salt

For the recipe for yellow carrot fritters, peel the ginger root and cut it into thin slices. Mix the goat cheese with a drizzle of extra virgin olive oil and knead it until it has reached a creamy consistency. Collect it in a pastry bag pocket. Peel the carrots and cut them into strips along the length, to the heart, using a potato peeler. Cut the hearts into pieces and brown them in a pan with a drizzle of extra virgin olive oil for 6-7 minutes, then cover and continue cooking for another 15 minutes on a low heat, sprinkling with a little water, until they become tender . Blend them with a drizzle of extra virgin olive oil, ginger, a pinch of salt and a ladle of water: you will have to get a cream.
For the pancakes: Prepare a batter by mixing the flour, milk and 2 egg yolks. Whip the egg whites and incorporate them into the batter, stirring gently. Divide the strips of carrot into small heaps of about 15 each and prepare the pancakes. Dip the mounds of vegetable ribbons into the batter, one at a time, collect them by wrapping them, as you do with spaghetti, with a fork or pliers placed on a spoon, forming a skein. Drain the excess batter and fry the skein in abundant hot peanut oil for 30-40 seconds.
Drain the pancakes on kitchen paper, salt them lightly and serve immediately with the cream of carrots and tufts of goat's cream, completing to taste with small leaves of thyme, a little crumbled pink pepper and edible flower petals.

Yolk recipe in the carrot nest – Italian Cuisine

  • 600 g carrots
  • 230 g rectangular puff pastry
  • 100 g smoked provola
  • 50 g milk
  • 2 egg yolks
  • Grana Padano Dop
  • grains of hazelnuts or pistachios
  • extra virgin olive oil
  • salt

For the recipe of the yolk in the nest of carrots, peel the carrots, cut them into thin strips for the long: use the potato peeler or the mandolin; scald them for a minute in plenty of boiling salted water, cool them in water and ice, then dry them on kitchen paper
and season with a little oil. Cover a baking sheet with baking paper, lay the puff pastry, cover with another sheet of baking paper, place a weight on it and bake at 200 ° C for 12-13 minutes; take out the dough and cut out 2 discs (diameter 14 cm) with the help of a pastry cutter. Place the disks in the plates and place a smaller cutters (diameter 12 cm) on the inside with a strip of baking paper. Make the carrot strips adhere along the inner edge of the cutter, creating a series of concentric layers to form a nest. Repeat the operation on the second plate.
Cut the smoked provola into small pieces and melt it in a saucepan with milk for about 5 minutes, until you get a thick cream. Pour the cream into the carrot nests, then place the raw egg yolks on top. Complete with a sprinkling of grated parmesan, a little grain of hazelnuts or pistachios and chopped fresh herbs, to taste.

Roast pork recipe with ginger carrot puree – Italian Cuisine

  • 900 g pork belly
  • 600 g carrots
  • 2 Golden apples
  • a clove of garlic
  • grated fresh ginger
  • rosemary
  • laurel
  • Juniper berries
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of roast pork with mashed carrots with ginger, marinate for a hour and 30 minutes the cup with 2 amonds of rosemary, the clove of garlic crushed with peel, 3-4 tablespoons of oil, some berries of juniper, a few bay leaves and salt. Put it on then
with the marinade at 180 ° C for 40 minutes; add half a glass of white wine and continue cooking for another 30 minutes.
For the carrot puree: peel the carrots, cut them into thin slices and cook them in a saucepan with a drizzle of oil for 3 minutes; wipe them with half a glass of wine, stir and continue
cooking for another 12-13 minutes, then add a ladle of water, add salt and cook for 20 minutes with the covered saucepan. Finally, add a tablespoon of ginger and blend everything. Cut the apples into very thin slices, spread them on a plate lined with baking paper and cook at 160 ° C in ventilated mode for 25 minutes. Cut the cup into slices, sprinkle with its cooking liquid and accompany it with the carrot puree and the baked apples.