Tag: carrot

Carrot Meatballs – Carrot Meatballs Recipe – Italian Cuisine

First wash the potatoes and blanch them for about 35 minutes or until they are very soft, then mash them with the potato masher, removing the peel, and let it cool.

In the meantime, wash the carrots, peel them and grate them julienne-style with a large hole grater.

Then add in a bowl: potatoes, carrots, egg, parmesan, salt and pepper, and mix.

Form the meatballs with slightly wet hands, then cook them in a pan with already hot oil for about ten minutes (or in the oven for 15-20 minutes at 180-200 ° C), turning them halfway through cooking to brown them evenly .

The carrot balls are ready, serve them hot or warm.

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle – Italian Cuisine

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle

A stuffed roast rabbit to be served with a balsamic and potato zabaglione, almost a porchettaSalt and pepper the rabbit. Prepare the filling by adding the ground beef, the breadcrumbs, egg, salt, pepper, parsley. Open the rabbit, lay the mixture and put the pork tenderloin in the center. Add the wild fennel and close with some toothpicks. Cover with the slices of bacon, rosemary and fennel and close with the string. If the meat has the stuffing better than the static oven, for a less aggressive cooking. Put in an oven pan, season with oil, garlic and rosemary and cook at 180 ° C for 1 hour with a static oven and low steam intake (so you don't have to cover it with foil for part of the cooking).

Halfway through cooking, add a glass of white wine. Leave to cool and cut into slices.

Carrot cake with cheese cream recipe – Italian Cuisine

Ingredients

450 g gluten-free almond flour
400 g peeled carrots
350 g spreadable white cheese
250 g brown sugar
125 g seed oil
80 g gluten-free grated coconut
70 g peeled almonds
25 g icing sugar
12 g gluten-free baking powder for desserts
5 pcs eggs
lemon
butter

Duration: 2 h 15 min

Level: Easy

Dose: 10 people

For the carrot cake with cheese cream recipe, chop the almonds. Grate the carrots. Whip the eggs with brown sugar, until they are frothy; gradually add the oil, little by little, then the almond flour with the yeast, alternating it with the grated carrots and coconut and the chopped almonds, until the ingredients are used up. Butter a hinged mold, pour the mixture and bake at 160 ° C for 1 hour and 15 minutes. Remove from the oven and let it cool. For the cream: Mix the white cheese with the icing sugar and spoonful of lemon juice; let the cream rest, covered, in the refrigerator, while the cake cools. Spread the cream over the cake and serve, complementing as desired with edible flowers.