Tag: carrots

Braised beef cheek with carrots and bacon – Italian Cuisine

Braised beef cheek with carrots and bacon


1) Peel and chop the onion. Peel the carrots and cut them into 5 mm thick slices. Deprive the meat of any fat (or have it cleaned by your butcher). Heat 4-5 tablespoons of oil in a thick-bottomed pot and brown the meat over high heat on all sides. When it is golden brown add the bacon and, after 2 minutes, the onion he garlic cloves peeled, whole or, if you like, chopped.

2) Sprinkle with the flour, turn the meat, mix well and leave to flavor for a few minutes. Salt, pepper, add bay leaf and thyme and wet with the wine. Bring to a boil, lower the heat to low, cover the pan and continue cooking for about 90 minutes, turning the meat from time to time and checking that the cooking juices do not dry out too much. In case, add a little boiling water.

3) Add the carrots, stir and cook for another 15 minutes or until they are cooked al dente; if you prefer them softer, continue for another 5-6 minutes. Season with salt, pepper and cut the meat into thick slices. Serve it as you like accompanied with polenta, boiled potatoes or mashed potatoes.

Incoming search terms:

Christmas pudding with carrots and pandoro – Italian Cuisine

Christmas pudding with carrots and pandoro

A classic English recipe with a heart of carrot flour and a very Italian pandoro topping. To be steamed for a light-hearted Christmas

It is always nice to be able to eat a sweet with a light heart, without guilt. Especially a Christmas. Usually the trick is to mix a fruit or vegetable with butter, sugar or chocolate, like in the chocolate and zucchini cake or the persimmon and cocoa pudding that has become very popular on Instagram. But the vegetable that goes best with sweet, rich in vitamin A and minerals, and even allows you to replace flour, is her: carrot. A Christmas recipe is therefore welcome that takes advantage of its sweetness and its qualities to allow us to bring to the table a greedy, but healthier dessert. Like this version of the classic English pudding, always steamed, but with a heart of carrot flour and fresh carrots. For a different Christmas than usual.

The carrot flour that makes everything easier

Carrot as an ingredient for desserts is normally used grated or blended, in small percentages and added to flour, for results that are often dry and not very satisfying. In this pudding instead it is the absolute protagonist, thanks to the pure organic carrot flour of The Magic Flours. Carrot flour is made with organically grown carrots, harvested, dried and ground. It is suitable for a vegetarian, vegan and gluten-free diet, it is rich in fiber, minerals and vitamins, essential for our body. It can be used for numerous recipes of the Italian gastronomic tradition, not just desserts, such as soups, fillings, and well-being doughs.

Ingredients for 6 people

150 grams of carrot flour
125 grams of finely grated carrots
200 grams of sugar
125 grams of grated potatoes
75 grams of raisins
100 grams of dehydrated red fruits
120 grams of butter
half a teaspoon of cinnamon
a pinch of nutmeg
a pinch of baking soda
a pandoro


Mix raisins and red fruits in a bowl with two tablespoons of the carrot flour from the recipe. Meanwhile, in another bowl, mix the carrots, potatoes, flour and sugar. Uniform the dough well and then add the soft butter. When this is also absorbed, add the floured dried fruit and finish stirring. Then take a mold of the shape you prefer; a glass bowl is also fine as for zuccotto. Cut the pandoro into slices a little less than a centimeter thick and use them to cover the mold. Finally pour the mixture inside and get ready to cook it.


You can choose between different methods: the simplest is to put the container in the steamer for 3 hours; otherwise, if you do not have a sufficiently large steamer, you can cook the whole mold in a bain-marie, either on a low flame, covering it with a lid, or in the oven at 120 degrees, making sure that the water reaches 2/3 of the height of the cake ; or in a steam oven, if you have it, at 120 degrees.
Once ready, turn the cake over onto a serving dish and serve it hot, decorating it to taste with powdered sugar, whipped cream or, as in the English tradition, with a sprig of holly.

Text by Jacopo Giavara and Margo Schachter

Recipe Herb beef with colored carrots – Italian Cuisine

Recipe Herb beef with colored carrots

  • 700 g rump of beef
  • 500 g multicolored carrots
  • sage
  • thyme
  • rosemary
  • extra virgin olive oil
  • salt

For the Herb Beef with Colored Carrots recipe, chop a clump of each herb. Grease the rump with oil over the entire surface and "bread it" in the chopped herbs; arrange it in a baking dish, lightly salt it, cover it and let it marinate for 2 hours at room temperature.

Brown the marinated rump in a fat-free pan for 5 'per side, then bake it at 160 ° C for 20', turn off the oven and leave it warm for another 10 '. Chop the carrots, peel them and cut them into chunks.

Cook them in a pan with a thin layer of oil, gently, for 20-25 ', adding a drop of water if needed. Salt at the end. Serve the rump with its sauce, accompanying it with carrots and fresh herbs to taste.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page