Tag: Cream

Cream of Savoy cabbage – Recipe Cream of Savoy cabbage from – Italian Cuisine

There cream of cabbage is an idea for a warm and enveloping first course, perfect for cold winter evenings. I completed it with a diced crispy speck, but you can omit it, or maybe replace it with a fresh cheese quenelle, if you prefer. If you are a lover of soups and soups like me, and you like savoy cabbage, do not miss this recipe, I recommend;) Then I wanted to tell you that, in the private area of the blog, you can find the 2021 Calendar, full of sweets! You can download it in pdf and print it, I hope you like it 🙂

First of all, clean the cabbage and cut it into strips.

Peel the potatoes and cut them into cubes.

Sauté the chopped onion with the oil in a saucepan, then add the potatoes and cabbage and 4 ladles of hot water and cook over medium-low heat for about 30 minutes.

When the potatoes are nice and soft, blend everything with a blender and season with salt and (if you want) pepper.

The cabbage soup is ready: decorate, if you like, with crispy bacon and serve immediately.

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Recipe Sirloin of beef with sautéed chard and zucchini cream – Italian Cuisine

Ingredients

600 g sirloin of beef
500 g courgettes
300 g beets
mint
thyme
rosemary
butter
vinegar
garlic
extra virgin olive oil
salt
pepper

Duration: 45 min

Level: Medium

Doses: 4 people

For the recipe for the beef sirloin with sautéed beets and zucchini cream, wash the zucchini, remove the ends and the central part with the seeds. Keep only the green part. Boil them in salted boiling water for 6-7 minutes, cool them in cold water, drain and blend them with a tablespoon of vinegar, 2 mint leaves and a pinch of salt.
Heat 2 tablespoons of oil and 2 crushed cloves of garlic in a saucepan for one minute. Remove the garlic and mix the oil with the zucchini cream.
For the chard: peel and sauté them in a pan with a drizzle of oil for half a minute, just to dry them, but keeping the beautiful bright green color.
For the sirloin: salt and pepper the meat. Brown it in a pan with 4 tablespoons of oil for about 4-5 minutes, turning it on both sides, until it is well browned. Remove it from the pan and remove the oil. Clean the pan and melt 2 knobs of butter in it with a tablespoon of oil, a sprig of rosemary and a little thyme. Add the meat again and cook for another 4 minutes, turning it on both sides and sprinkling it continuously with the cooking fat. Finally remove it from the pan and let it rest for 5 minutes.
Slice the sirloin and serve with the chard and the zucchini cream, garnish as desired with salad and edible flowers.

Bruschetta, pear cream and squacquerone recipe – Italian Cuisine

Ingredients

160 g squacquerone
80 g clean chicory
4 slices of wholemeal bread 1 cm thick
3 Abate pears
sugar cane
extra virgin olive oil
salt
White pepper

Duration: 50 min

Level: Easy

Doses: 4 people

Toasted the slices of bread with a drizzle of oil in the oven at 180 ° C for 5-6 minutes.
Peel the pears, cut into 4 wedges and remove the core. Pass the wedges in the sugar, put them in a baking dish and bake at 160 ° C for 30 minutes.
Blend them obtaining a cream, distribute it on a double sheet of kitchen paper and let it dry for 1 hour.
Mounted then the pear cream with the immersion mixer and 4 tablespoons of oil, a pinch of salt and pepper, until it becomes shiny.
Blanch chicory in boiling salted water for 1-2 minutes.
Compose bruschetta with squacquerone, cream and chicory alternating them as you prefer.

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