Tag: corn

Recipe Malfatti with ricotta and borage with corn cream – Italian Cuisine

Ingredients

2 boxes of boiled corn lessatoscatole
500 g ricotta
500 g borage
120 g flour plus a little
30 g grated parmesan plus a little
2 eggs
shallot
butter
nutmeg
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of malfatti, clean the borage by removing the stems and keeping only the leaves: you will get 250-260 g. Blanch them in boiling water for 3-4 minutes, then cool them in cold water, then drain them and squeeze them well. Cut them into small pieces and let them season in a pan, sautéing them with a bit of butter, salt and half a chopped shallot. Chop them again by chopping them and mix them with the ricotta.

Add the flour, the eggs, the grated parmesan, a pinch of salt and grated nutmeg to the mixture. Divide the mixture into balls of 3-4 cm, possibly helping yourself with the ice cream scoop, which allows you to work faster and get regular flaws in size and shape. Place them in a floured baking dish.

Boil the malfatti in boiling salted water for 8-9 'and drain them with a slotted spoon. Meanwhile blend the corn in the mixer and pass it through a sieve. Season with 2 tablespoons of oil, salt, pepper and a tablespoon of grated parmesan. Melt 100 g of butter. Pour the cream of corn into a baking dish, place the malfatti on it; add the melted butter and sprinkle with grated parmesan.

Corn Soup – 's Velvety Corn Recipe – Italian Cuisine

Wash, peel and cut the potatoes into small pieces. Finely chop the spring onion.

Put the spring onion in a saucepan with the butter and brown it over a low heat until it becomes golden.
Then add the potatoes and corn (keep aside some corn for the decoration of the dishes) in saucepan, stir to make seasoning in the sauce, then cover with boiling vegetable stock and salt.

Cook over a low heat for about 30 minutes. If necessary, add more stock as it is absorbed during cooking.

Blend now with an immersion mixer until you have a smooth cream.
Season with salt, add the cream and stir to mix.

Serve the cream of corn in the dishes, adding minced basil and sprinkle with pepper.

TAGS: Vellutata corn recipe | How to prepare corn velouté Cream velvety recipe

Corn dog, the American street food that you did not know yet – Italian Cuisine

It is a würstel wrapped in a batter and fried. A different idea for a buffet, an aperitif or a dinner on the sofa!

In America it is easy to find them among the stalls of village festivals or baseball games: they are the corn dog, a classic street food made in the USA, composed of breaded and fried sausages. Not exactly a healthy meal, of course, but if you want to treat yourself to a mess, here's the recipe for you.

From street to finger food

In addition to the ingredients you will need the typical skewer sticks in which to pierce the sausages, in this way the corn dogs are transformed into perfect finger food for example for one party with friends, a buffet or one movie marathon. How to serve them? Accompanied by Ketchup and mayonnaise and inseparable fries. Do not worry about the calories, the next meal will be based on salad!

Recipe

Ingredients for 4 corn dogs

4 würstel
140 grams corn flour
130 grams flour 00
30 grams sugar
250 milliliters milk
1 egg
Salt and Pepper To Taste
Seed oil for frying
1/2 teaspoon smoked paprika (if you like it

Method

Put the würstel on the skewers. If they are particularly large you can cut them in half and therefore double the amount of corn dog you will get.

In a bowl mix the flours, sugar, a pinch of salt and pepper and smoked paprika. Then add the liquid ingredients, ie milk and egg and mix with a whisk. There batter it must be smooth and lump-free. Pour into a tall-rimmed mug and dip the frankfurters.

Put the seed oil to heat and when it is ready, dip one würstel at a time. Why form one crispy crust and uniformly rotate the corn dog, holding it by the stick. You can help yourself with a forceps, so as not to burn yourself! They will have to cook about 5 minutes. Once golden, remove them from the oil and let them drain on kitchen paper. Serve them still hot.

Enjoy your meal!

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