Tag: carrot

Recipe Veal and carrot meatballs with leek sauce – Italian Cuisine

Ingredients

500 g minced veal pulp
430 g Clean leeks
400 g Cereal bread
100 g Celery
100 g Carrot
80 g Fresh cream
4 eggs
Flour
Extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

Cut the bread into pieces, put it in the glass of the mixer and blend it finely. Brown the finely chopped carrot, celery and 80 g of leek in a pan with a couple of tablespoons of oil, then add the meat and cook until it has browned without browning. Turn off and transfer to a bowl; add 200 g of smoothie bread, 2 eggs, a spoonful of flour; add salt and pepper and let it rest for about half an hour.

Prepare the leek sauce: thinly slice the remaining leeks and stew them in a pan with a couple of tablespoons of oil, letting them dry for 5 'covered; then add half a glass of water and turn up the heat; when they are tender, add the cream, mix and cook for 2-3 minutes.

Blend the meat mixture to make it more homogeneous and better bound, otherwise the meatballs could fall apart during cooking. Shape into balls of about 60 g, pass them in the flour, beaten eggs and smoothed bread left over. Cook them in a pan with plenty of hot oil until golden brown. Serve the meatballs with the leek sauce.

Recipe Crunchy carrot bundles with thyme – Italian Cuisine

Ingredients

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

Duration: 45 min

Level: Easy

Dose: 6-8 people

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.

Carrot Dumplings – Carrot Dumplings Recipe – Italian Cuisine

First peel the carrots, remove the ends, wash them, dry them and cut them into chunks.
Cook them for about 5 minutes in the microwave or for 10 minutes in the steam (in both cases, they must be well cooked), let them cool, then blend them.

Arrange the flour in a bowl and add the carrots and salt to the center.
Knead until a soft, smooth and non-sticky mixture is obtained (if it is too sticky, add a little more flour), then leave to rest for at least 30 minutes at room temperature.

After the rest, divide the dough into several parts, form long cords about 1.5 cm wide and cut them into dumplings about 2 cm long.

Strip the gnocchi by passing them quickly on the prongs of a fork, in order to give them their typical appearance.

As they are ready, arrange the gnocchi on a floured tray, leaving some space between them.

Boil the carrot gnocchi in boiling salted water, drain them as they rise to the surface, season them to taste and serve them.