Tag: courses

New Year. Three main courses in the oven: the recipes – Italian Cuisine

New Year. Three main courses in the oven: the recipes

Preparing the New Year's Eve dinner is always laborious. One way to optimize times is to make the oven the protagonist in the preparation of main courses. Here are three perfect recipes for the occasion

When the time comes to get in the kitchen to baste the New Year's Eve dinner, time risks turning into a guillotine. But there is a way to optimize times, without neglecting tradition: to make the oven protagonist of the preparation of New Year's seconds. Thus, while the cotechino, lo shin or the sardines they cook, your hands are free to make, for example, cold appetizers or a first course with one of the many lucky foods.

In crust, the alternative version of cotechino

A great classic that cannot be missing from the New Year's menu is the cotechino with lentils. A alternative version of the traditional recipe, which can be prepared in the oven, is the one in a puff pastry crust. The ingredients for four people are a cotechino of about 500 grams, a roll of puff pastry, 450 grams of spinach already cleaned, two eggs, 20 grams of grated Parmesan cheese, a clove of garlic, extra virgin olive oil, salt, pepper , nutmeg and sesame seeds.

First of all cook the cotechino in plenty of water, according to the times indicated on the package or by your butcher. Drain it and remove the casing. Meanwhile, in another pot of boiling salted water, boil the spinach. When they become tender, drain them, squeeze them and sauté them in a pan with a drizzle of oil and a clove of garlic. Allow them to cool, then transfer them to the mixer and blend them with the parmesan, egg, a pinch of salt, pepper and nutmeg. At this point, unroll the puff pastry and spread over the Spinach Cream, leaving an inch of border on all sides. Lay the cotechino on one end and roll up, tightening the sheet well. Close the side edges, brush the surface with egg yolk, sprinkle with sesame seeds and bake at 200 ° for about 25 minutes.

New Year's courses in the oven, the inevitable shank

Another dish that is always very popular on New Year's Eve is it pork knuckle. Quick to prepare, it needs instead of more than an hour of cooking in the oven. Four small shins are needed for four people, 80 grams of butter, an onion, two cloves of garlic, a sprig of rosemary, a glass of dry white wine, a liter of broth, extra virgin olive oil, salt and pepper.

Quickly rinse the shanks under running water and place them in a pan covered with parchment paper with the butter, rosemary, onion cut in half, oil and peeled cloves of garlic. Bake at 200 degrees and as soon as they have taken a little color, pour in the white wine. When this has faded, repeat the operation with the broth from time to time, so that the meat never stays dry. At the end of cooking it should, in fact, be tender and moist. To accompany the shanks, the tasty baked potatoes are excellent.

Sarde a beccafico, for those who do not want to give up fish

The Sarde A Beccafico they are perfect for those who want to opt for a fish-based second New Year's Eve. Four people need 500 grams of fresh sardines, an orange, two teaspoons of honey and a few bay leaves. For the filling 100 grams of breadcrumbs, 40 grams of sultanas, 40 grams of pine nuts, two anchovies, a teaspoon of sugar, a sprig of parsley, a clove of garlic, extra virgin olive oil, salt and pepper.

First of all turn on the oven at 200 ° and put soaking the raisins. Then proceed with the cleaning of sardines and once ready open them like a book. In a pan with a drizzle of oil, toast the breadcrumbs, then transfer it to a bowl and add the oil, anchovies, chopped parsley and garlic, pine nuts, pepper, salt and sugar. Mix everything until you get a homogeneous compound. Put a teaspoon of filling on each sardine and roll it up on itself. Then grease a baking dish with a drizzle of oil, arrange the stuffed sardines, separating them from each other with bay leaves, sprinkle with orange juice, a little more oil and honey. Bake in the oven at 180 degrees for about twenty minutes.

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First courses with hazelnuts – Italian Cuisine

First courses with hazelnuts

Find out how to enrich the opening course with a crunchy note by making seasonal preparations quick and easy or more complex: the magic ingredient? The hazelnut!

The first thought associated with hazelnuts go straight to the famous (and very sweet) spreadable cream, the one that accompanied our childhood snacks. What if we propose to taste hazelnuts for lunch or dinner too? THE first courses with hazelnuts, for example, they are autumnal, delicious, different from the usual and also quick and easy to prepare. Here are some useful tips.

Stuffed pasta? It's better with hazelnuts

May they be tortellini, ravioli or cappellacci it matters little, the filled formats topped with dried fruit they will gain an edge. You could, for example, try i tortellini with butter and hazelnuts or use the same seasoning for the sea ​​bass ravioli and bring to the table a very elegant first course. Another seasoning (vegan, but everyone likes it) that will surely conquer diners is the hazelnut ragout. To prepare it, sauté some finely chopped onion in a drizzle of oil with sage and rosemary, add the chopped hazelnuts, blend with white wine and then sprinkle with a ladle of cooking water. Sauté the pasta in this sauce and serve with freshly ground pepper. If, however, you prefer playing with fillings enrich the classics ravioli with ricotta also adding chopped hazelnuts to the filling. For a winter version, stuff them with broccoli boiled, sautéed and mashed, e hazelnuts chopped.

Special pasta with hazelnuts

What are the spinach gnocchi with capon and hazelnuts or i pizzoccheri with pumpkin and hazelnuts, a good plate of pasta never disappoints and, it goes without saying, that you can use the same sauce for other formats as well. If you are looking for first courses with hazelnuts but faster to prepare, try adding a handful of chopped ones to the classics spaghetti with bottarga or to season pappardelle with abundant melted butter seasoned with a lot of parsley chopped and of hazelnuts chopped.

Other first courses with hazelnuts

This fruit also goes well with other types of first courses, such as the risotto with mushrooms and hazelnuts. A rustic risotto with red wine it will become sophisticated if whipped with some toma and sprinkled with the hazelnuts. For a light but tasty first course, serve a very simple one cream of pumpkin with some toasted hazelnuts he was born in rosemary. To overdo it, flavor with cinnamon is chili pepper and sprinkle with one cocoa tip or coffee. Those who love to experiment with cereals can try cooking some mile with the saffron, by simply boiling it in triple its water with a pinch of salt and saffron in sachet or pistils until it has absorbed the liquid. Shell as you do with couscous and season with raisins, hazelnuts, black pepper is clarified butter or oil.

Recipe Seasonal first courses in sandwiches – Italian Cuisine

Recipe Seasonal first courses in sandwiches

  • 420 g asparagus
  • 350 g spring onions
  • 270 g watercress
  • 270 g shelled and peeled broad beans
  • 270 g fresh peas to be cleaned
  • 90 g fresh goat cheese
  • 6 small durum wheat rolls
  • fresh chili
  • lemon
  • marjoram
  • dry white wine
  • extra virgin olive oil
  • salt

To prepare the first fruits of the season in the sandwiches, clean the onions, keeping a part of the greenery, and cut them into rings.
Peel the asparagus, removing the final part of the stem, peel them with a potato peeler and cut them into slices.
Clean watercress, keeping only the leaves; blanch them in salted water for 1 minute; cool them in ice water.
saute the spring onion in a saucepan with 3 tablespoons of oil for a couple of minutes; add the beans and 3 tablespoons of water, cover the saucepan and cook for 5 minutes; add the peas and asparagus and continue cooking for 1-2 minutes; blend with 1/2 glass of white wine, season with salt and stew the vegetables with the covered casserole for 10 minutes.
Cut the sandwiches in half and empty them of the crumb; toast them in the oven for 5 minutes at 180 ° C in grill mode.
squeeze well watercress and blend with 70 g of oil, goat cheese, 1/4 of fresh chilli pepper, a grated lemon zest, 1 tablespoon of juice and a pinch of salt, obtaining a sauce.
distributed the sauce on the bottom of the sandwiches and lay the stewed vegetables on top; complete with marjoram leaves, cover with sandwich caps and serve.

Accompany with a slightly aromatic and fresh white wine such as South Tyrolean Sauvignon. Great 2018 for the small producer Hartmann Donà.

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