Tag: cooked

Fried salted donuts stuffed with cooked ham and scamorza cheese – Italian Cuisine

Ingredients for 4 people

Fried salted donuts stuffed with cooked ham and scamorza cheese, the preparation

1. United the flours in a planetary mixer and dissolve the yeast in a little warm water; add also the sugar and start kneading by adding the remaining water flush.

2. As soon as the dough has absorbed all the water, add the salt, soft butter and egg. Knead the dough for 10 minutes.

3. Once ready, put a rise for 2 hours covering with kitchen cling film.

4. Subsequently roll out the dough with the help of a rolling pin. With a bowl of pasta obtained 7-8 cm circles in diameter in even number.

5. Stuff the donuts: With the help of a brush, put a little egg yolk, then in the center the cooked ham and the previously cut smoked cheese. Then cover with the other discs e seal the edges well. Place them on a baking sheet covered with parchment paper and leave them rise for 30 minutes.

6. Put a heat the oil which must be hot but not boiling otherwise they will not cook inside but only outside. Fry until the donuts are browned on both sides over low heat. Drain them from excess oil and let them cool for 5 minutes, then add salt.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.

Posted on 12/10/2021

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Aromatic salt prawns cooked in the oven – Italian Cuisine

Prawns in aromatic salt, preparation

1) In a bowl reunited salt, coriander, the two types of pepper, bay leaves, star anise, sliced chilli and mix. Cut in the middle horizontally the head of garlic e divide the lemon in 4 wedges.

2) Pour half of the flavored salt in a pan, add half a head of garlic, 2 lemon wedges and heat it in the oven at 220 ° for 10 minutes. Remove the pan from the oven, place the shrimp on the hot salt, add the 2 lemon wedges and the remaining garlic, cover with the remaining salt mix and put back in the oven and cook for 20 minutes.

3) Prepare the sauce. Chop celery with its leaves and gherkins, mix them with mustard, mayonnaise, and a generous grind of pepper. Remove the pan from the oven, extract salt prawns, shell them and serve with the sauce.

Cabbage lasagna with cooked ham, fontina cheese and bechamel – Italian Cuisine

Ingredients for 4 people

Preparation of the lcabbage asagna with cooked ham, fontina cheese and bechamel

1) Start preparing the lasagna by washing the leaves of cabbage, scald them in water boil salted for a few seconds and cool them in cold water; then drain them in a colander, transfer them to a cloth, dry them and remove the hardest part of the central rib. Grate the fontina with a wide hole grater. Coarsely chop i walnut kernels.

2) Prepare the bechamel. In a saucepan, melt the butter, join the flour all at once, mix and then add the milk warm, continuing to mix. Salt, pepper, scented with nutmeg and cook until you get a creamy consistency. Turn off, cover and set aside.

3) Grease a 21×28 cm baking dish and cover it completely with part of the cabbage leaves. Roll out 2-3 slices of Ham, 1/4 of the grated fontina cheese, a layer of bechamel and 1/4 of the walnut kernels chopped up. Repeat the layers 3 more times (cabbage, ham, fontina, béchamel and kernels) and complete with the parmesan and a few bows of butter.

4) Bake the lasagna at 180 ° for about 25 minutes until the surface is golden. If you want a crisper surface, turn on the grill in the last few minutes. Remove from the oven, let the lasagna rest for 10 minutes and serve.

Ingredients for 4 people

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Ingredients for 4 people

Preparation of the lcabbage asagna with cooked ham, fontina cheese and bechamel

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