Tag: chard

Recipe Sirloin of beef with sautéed chard and zucchini cream – Italian Cuisine

Ingredients

600 g sirloin of beef
500 g courgettes
300 g beets
mint
thyme
rosemary
butter
vinegar
garlic
extra virgin olive oil
salt
pepper

Duration: 45 min

Level: Medium

Doses: 4 people

For the recipe for the beef sirloin with sautéed beets and zucchini cream, wash the zucchini, remove the ends and the central part with the seeds. Keep only the green part. Boil them in salted boiling water for 6-7 minutes, cool them in cold water, drain and blend them with a tablespoon of vinegar, 2 mint leaves and a pinch of salt.
Heat 2 tablespoons of oil and 2 crushed cloves of garlic in a saucepan for one minute. Remove the garlic and mix the oil with the zucchini cream.
For the chard: peel and sauté them in a pan with a drizzle of oil for half a minute, just to dry them, but keeping the beautiful bright green color.
For the sirloin: salt and pepper the meat. Brown it in a pan with 4 tablespoons of oil for about 4-5 minutes, turning it on both sides, until it is well browned. Remove it from the pan and remove the oil. Clean the pan and melt 2 knobs of butter in it with a tablespoon of oil, a sprig of rosemary and a little thyme. Add the meat again and cook for another 4 minutes, turning it on both sides and sprinkling it continuously with the cooking fat. Finally remove it from the pan and let it rest for 5 minutes.
Slice the sirloin and serve with the chard and the zucchini cream, garnish as desired with salad and edible flowers.

Spätzle recipe with chard and chard – Italian Cuisine

Ingredients FOR THE BIETA VELVET

400 g chard leaves
1 potato
1 clove of garlic
1 onion
extra virgin olive oil
salt

Ingredients FOR SPÄTZLE

200 g chard
100 g 00 flour
80 g parsley leaves
2 eggs
salt
pepper
extra virgin olive oil

Duration: 50 min

Level: Medium

Doses: 4-6 people

FOR THE VELVET
Cleanse onion and garlic, and cut them into slices. Peel the potato and slice it too. Collect everything in a saucepan, cover flush with water, add a pinch of salt and stew for about 15 minutes.
Eliminate garlic and blend everything until creamy; let it cool.
Blanch the chard in boiling salted water for a few seconds, then cool them in water and ice.
Drain them and whisk them together with the potato cream until you get a smooth green cream.
Emulsify it with 1 tablespoon of oil and, if needed, a little bit of the chard cooking water. Season with salt.

FOR THE SPÄTZLE
Clean the chard keeping some stalks. Blanch the latter in boiling salted water for a few seconds and cool them in water and ice. Season with a pinch of salt and a drizzle of oil and keep them aside.
Blanch also the chard leaves and parsley leaves in salted water for a few seconds. Drain with a slotted spoon, keeping the cooking water, and cool them in water and ice.
Blend the leaves together with the eggs, then stir in the flour, a little at a time, until you get a dough. Season it with salt and pepper.
Grate it with the special tool for spätzle, dropping it into a saucepan of boiling salted water. Drain the spätzle after 2 minutes and cool them in water and ice.
Skip them then in the pan with the cream and the stalks of chard. If necessary, add a little cooking water from the chard leaves that you have kept aside.

Recipe Potato cakes with porcini mushrooms and chard – Italian Cuisine

Ingredients

700 g potatoes
300 g porcini mushrooms
250 g beets
50 g wholemeal spelled flour
35 g basil leaves
25 g pine nuts plus a little
10 g parsley leaves
a shallot
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Easy

Doses: 4 people

For the recipe of potato cakes with porcini mushrooms and chard, boil the potatoes for 40-45 ', until tender. Clean the mushrooms and cut them into cubes. Clean the beets and chop them. Peel and chop the shallot, brown it in a pan with a drizzle of oil for 2-3 ', then add the porcini mushrooms and continue for 7-8'. Add salt and pepper, finally add the chard and cook for another 2-3 ', obtaining a filling.

Blend the basil with parsley, pine nuts, 3 tablespoons of oil, a pinch of salt and, to taste, 2 ice cubes, which will make the pesto more brilliant. Peel the potatoes and mash them in a bowl, then mix in the flour, a pinch of salt and pepper to obtain a dough; take a large walnut and gently flatten it in your hands to form a disc, place 1 tablespoon of filling in the center, turn over the dough as if to make an arancino, then flatten it again giving it the shape of a biscuit: thus prepare another 7 crackers.

Grease a non-stick pan with oil and cook the biscuits for 2-3 minutes per side. Bring them to the table with the pesto and complete with some toasted pine nuts.