Tag: Classic

Patè recipe classic recipe – Italian Cuisine – Italian Cuisine

For the classic recipe of pate, knead the flour with 15 g of salt and soft butter so as to get crumbs, then hand joined 250 g of water. Knead until you have a smooth and soft dough, wrap it in baking paper and in the foil and let it rest for 1 hour in the fridge. Grease and flour a hinge mold (ø 18 cm, h 10 cm).

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Remove the fat parts from the veal pulp. Cut half of the veal pulp into strips according to the direction of the fibers, collect them in a bowl, add the Marsala and leave to marinate for 1 hour in the refrigerator.

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Reduce the rest of the pulp into pieces and blend with 150 g of lard into small pieces, the bacon, 1 egg and the marinade of the tenderloin.

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Mix the strips of pulp with the blended part, add a few leaves of thyme and add salt if necessary.

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Roll out the dough into a sheet that is not too thin (6-8 mm).

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Line the mold leaving the dough to overlap at least 3 cm, trimming it with scissors, keep the scraps.

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Spread the slices of lard along the inside edges of the dough, leaving them to overhang the mold. Stuffed. Close the strips of lard and then the dough by placing a smooth pastry flask (ø 2 cm) in the center like a "fireplace". Roll out the scraps of dough and make 8 discs of 8 cm in diameter.

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Brush the surface with a beaten egg and decorate with the discs of dough overlapping them slightly to form a corolla, then brush again with egg. Bake at 200 ° C for 1 hour and 40 '.

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Bring a small saucepan with 250 g of water and 25 g of granular gelatine over the heat; from the beginning of the boil stir until the gelatin has dissolved; then add 250 g of cold water, remove from heat and stir. Remove the patè, leave it to cool for 30 minutes, then pour the gelatine into the nozzle, then extract it and let it cool for 12 hours. Bite and serve in slices.

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Mozzarella in a classic carriage – Italian Cuisine

the mozzarella in the carriage It is a classic antipasto of Italian gastronomy, crunchy, stringy and tasty! The ancient recipe, originally from Campania was a way to recycle the stale home-baked bread of a few days and the mozzarella no longer fresh. There mozzarella in a classic carriage of Salt and pepper is the most "modern" famous variant, easy to prepare and perfect for a quick meal or to enrich the buffet menu: the mozzarella is surrounded by practical slices of bread, breaded and then fried, then presents itself in an envelope that protects its softness in a crunchy and appetizing cover.

There mozzarella in the carriage It is a rich dish that you can offer in different variations, with the addition of anchovies, cooked ham or tomato, or you can replace the slices of bread in a box with tasty slices of aubergines: aubergines in a carriage

If today you want to make an exception to the rule, do not hesitate! Immediately prepare a pleasure mozzarella in a classic carriage with the recipe of Salt and pepper, you will certainly make your guests happy too! Seeing is believing!

How to prepare mozzarella in a classic carriage

1) With a smooth blade knife, remove the crust from the slices White bread and divide each into 2 parts. Cut the mozzarella cheese sliced 1 cm thick and placed on half of the slices of bread. Cover the mozzarella with the remaining bread and lightly crush i sandwich obtained.

2) Beat the eggs with an outlet of salt, arrange plenty of breadcrumbs in a large dish and pour the milk in a bowl.

3) Quickly dip a sandwich in the milk, pass it then into the beaten eggs and finally into the bread crumbs. Repeat the passage until the sandwiches are exhausted fry in abundance fry oil hot until they are golden and crisp.

4) Drain them with a perforated scoop, dry them on absorbent paper and serve mozzarella in a classic carriage immediately.

Tips

1) To prevent the mozzarella cheese release too much storage water, after slicing it, dry it on a piece of absorbent paper.

2) To get one mozzarella in a classic carriage crispy, you can repeat twice the breading, in this way you will seal the edges well and you will also avoid melting the mozzarella and, therefore, coming out of the bread.

Classic recipe of stewed lentils – Italian Cuisine

Symbol of prosperity and fortune, they represent the main dish of the New Year's Eve dinner: between classic recipe and advice, here's all you need to know

There is no New Year's dinner without stewed lentils. Food lucky charm par excellence for money and prosperity in view of the new year, the lentils cooked in this way are the side dish and the ideal accompaniment for trotter is cotechino, also unfailing on the table set for New Year's Eve. To prepare this dish, good and with different property beneficial for our body, here is the classic recipe and some tips to keep in mind.

Lentils and health

Known for their high nutritive power, lentils are an excellent source of protein, complex carbohydrates, iron, phosphorus and B vitamins. Furthermore, it is a type of legume with few fat, a high share of fibers (therefore useful in case of constipation), with good properties antioxidants and with as many positive properties able to help concentration and memory. What's more, lentils do not contain gluten, so they are also suitable for celiacs, and lend themselves well in the kitchen for many recipes to all imagination: from classic soups to vegan burgers, from mullet with shrimp broth and lentils to paté with bacon.

Traditional recipe

For the classic preparation of stewed lentils, a simple and tasty recipe, you must first keep the vegetables (350 grams) a bathroom for at least eight hours. Alternatively, pre-cooked lentils can be easily bought at the supermarket. After rinsing them well, add the lentils in a saucepan in which, previously, it was already prepared a fried with at least four tablespoons of olive oil, one onion, a celery it's a carrot chopped. Then add 200 grams of tomato and bring everything to cooking slowly, but a live flame, adding a bay leaf and two ladles of broth a little later. Continue cooking for just over half an hour, adjust everything with salt, pepper and a last drop of oil and here are some stewed lentils, to be served still warm, prepared according to tradition.

Other combinations

In addition to cotechino and zampone, the stewed lentils can become an excellent side dish for other dishes too, as they marry very well with dishes based on meat. At New Year and beyond. In addition, stewed lentils go well with various foods such as potatoes, broccoli, cauliflowers, mushrooms and pumpkin, while for lovers of strong and intense flavors this recipe can vary simply by adding aromatic herbs or spices like the curry, the turmeric, the paprika, the chili pepper, rosemary and sage.