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Cook the cover: prepare your Winter Cake – Italian Cuisine


She's the protagonist of our February issue and it's too easy not to try it!

There biscuit cake and lemon cream by Giovanni Rota, called Torta d'Inverno, is the star of this month. A prescription simple, to be prepared with a few ingredients that are never lacking at home: eggs, sugar, flour, dry biscuits and lemons.

Do not you have a rectangular mold? It does not matter, do it with what is there, flavor it to taste or use the type of biscuit you prefer. We at the office have already tried, preparing some customized versions with what we found in the fridge and in the pantry.

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With its bright colors and the vitamins of lemons, this cake is the winter sun that you can not absolutely lose yourself. Why? It's good, it makes you happy and you do not need to go shopping to prepare it.

For all these reasons we challenge you to cook it, even with small personal variations, and to share it with all the people you love, but also with us.

Post the photo of your cake on Instagram by February 24th, telling us how you got away and if you customized it, using the hashtag #cucinalacopertina and tag @lacucinaitaliana. The best photos will be selected and published on the site: will you be able to prepare a real cover cake?

The Winter Cake recipe

Ingredients

150 g granulated sugar
60 g dry biscuits
20 g flour
4 lemons
3 eggs
powdered sugar

Duration: 1 h 45 min
Level: Middle
Dose: 4 people

Method

For the biscuit and lemon cream cake recipe, cut the lemons in half; make some thin washers to hold as the final seal, then squeeze them, obtaining 120-130 g of juice. If you do not like sour flavors, reduce the juice dose to 80-90 g for a more delicate result. Mix the eggs with the granulated sugar and the flour; add the lemon juice, little by little. Thicken the mixture over the heat, stirring it, for 10-12 minutes.
Cover a rectangular mold (25 × 10 cm, h 4 cm) with baking paper; form a layer with 50 g of biscuits; crumble those that remain and use them to fill the cracks between a biscuit and another.
Pour the lemon cream over the biscuits and bake at 170 degrees for about 15 minutes. Turn out the cake with the baking paper of the covering and let it cool in the fridge for an hour. Garnish it before serving with the lemon washers and a sprinkling of powdered sugar.

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

by Pam on May 29, 2013

I made a “clean your fridge out” dinner last night. I found some kale, onion, mozzarella pearls, and chicken sausage links in the refrigerator and grabbed some leftover linguine, a can of tomatoes, garlic, and grape tomatoes from the pantry and threw them all together. I loved the flavor of the garlicky tomato sauce with the tasty pieces of chicken sausage, sweetened blistered cherry tomatoes, and the creamy mozzarella pearls. I served this pasta with the Gourmet Salad[1] and it turned out to be a terrific meal that we all enjoyed. I had some of the leftover pasta today for lunch and it was delicious.

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes. Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce.

Prepare the linguine in salted water per package instructions. Drain then add to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.

 



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Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls




Yield: 6

Total Time: 1 hour



Ingredients:

4 links of chicken and roasted pepper sausage links
1 tbsp olive oil (divided)
1 1/2 cups of grape tomatoes, sliced in half lengthwise
1/2 sweet yellow onion, diced finely
3 cloves of garlic, minced
1 tsp fennel seeds, crushed
1-2 pinches of crushed red pepper flakes, depending on how spicy you would like it
1 28 oz can of whole tomatoes, blended
Sea salt and freshly cracked pepper, to taste
Pinch of sugar, if desired
2 cups of fresh kale, chopped
8 oz of linguine, cooked per instructions
Mozzarella pearls, to taste

Directions:

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes.

Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce. Prepare the linguine in salted water per package instructions. Drain then add the pasta to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Gourmet Salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce

by Pam on November 12, 2013

My husband was in the mood for Mexican food so I made these enchiladas for dinner. I made a homemade sauce that turned out to be spicy, flavorful, and really delicious. The pork was tender and the caramelized onions made these enchiladas extra tasty.  I used extra sharp white cheddar so it was cheesy and flavorful without using a ton of cheese. The sauce was a bit too spicy for my kids so they opted for a pork, bean, and cheese quesadilla. My husband and I both really loved these enchiladas. They had a nice kick and they were hearty without being heavy. I loved mine with fresh avocado and sour cream while my husband opted for avocado and extra hot sauce.

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.[1]

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



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Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce




Yield: 8 enchiladas



Ingredients:

Enchilada Sauce:

1 tbsp canola oil
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 1/2 tbsp chile powder
1/2 tbsp adobo chile powder
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano
2 14 oz cans of fire roasted diced tomatoes with green chiles and garlic
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1 tsp honey

Enchiladas:

1 1/2 tbsp canola oil (divided)
1 large onion, sliced
1 Pork tenderloin, cut into bite sized chunks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Cumin, to taste
Oregano, to taste
Coriander, to taste
8 small flour tortillas
1 14 oz can of chili beans with sauce
Extra sharp white cheddar, shredded
Green onions, diced
Cilantro, chopped
Avocado, diced
Sour cream
Hot sauce

Directions:

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add diced tomatoes and juice along with the chicken broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Pour through a sieve to remove excess pulp, if desired. Taste and re-season if needed. Set aside

While the sauce is simmering, caramelize the onions. Heat a tablespoon of oil into a large skillet over medium heat. Add the sliced onion and cook, stirring often, for 20-30 minutes, or until tender and caramelized. Side Note: If the onion gets too dry while cooking, add a few tablespoons of water to keep them moist. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.

Heat the remaining olive oil in the same skillet you cooked the onions in. Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the pork into medallions then dice into bite sized chunks. Spread the diced pork out evenly on the cutting board. Sprinkle the pork evenly with a bit of sea salt, freshly cracked pepper, garlic powder, cumin, oregano, and coriander. Cook the pork in 2 batches, seasoned side down, in the hot pan. Season the other side of the pork then leave it alone for 2-3 minutes, until it’s caramelized then flip and cook for another 1-2 minutes. Remove to a plate and cover with a tin foil tent; cook the second batch of pork. Side Note: Pork will NOT be cooked through – it will finish cooking in the oven.

Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Pour enough enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans with sauce, and a spoonful of caramelized onions down the center of the tortilla. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with chopped green onions on top along with diced avocado, sour cream, and hot sauce on the side. Enjoy.



Recipe and photos by For the Love of Cooking

 

 

References

  1. ^ (click this link for instructions (www.learninghowtocook.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)