Tag: crispy

Recipe Autumn roast of veal with porcini mushrooms, chestnuts and crispy pumpkin – Italian Cuisine

Autumn meets the Sunday roast, a classic veal roast, with porcini mushrooms, chestnuts and pumpkin

Ingredients for Ingredients

1 Kg Roast veal
600 g Porcini mushrooms
200 g Chestnuts
pcs Pumpkin
10 cl White wine
1 pc Carrot
1 pc Onion
1 pc Celery stick
Sage, rosemary, thyme
Extra virgin olive oil
salt and pepper

Duration: 1 h 20 min

Level: Medium

Doses: 4 people

Preheat the oven steam powered at 180 ° in ventilated mode.
If you use a steam oven, it will not be necessary to prepare the broth or turn the roast several times, using a medium amount of steam. With this oven, you can cook both the pumpkin and the roast at the same time in two separate pans without transferring flavors, just bake the pumpkin in the last half hour of cooking by turning off the steam mode, or it will remain slightly crunchy.

Clean the pumpkin and reduce it into regular squares of the same size, spread them out on a baking sheet lined with paper and sprinkle them with oil. Season with salt and pepper and add two cloves of garlic and a few branches of rosemary. Bake until the pumpkin is crunchy and golden.

Peel and chop carrot, onion, celery and put them in a saucepan with water. Let them boil over low heat to obtain a vegetable broth.

Bring the water to a boil in a saucepan, pour the carved chestnuts and boil them for 15 minutes. Drain and peel them from the shell and the skin.

Clean the mushrooms by removing the earthy part and "wash" them with moistened kitchen paper. Leave the small ones whole and cut the larger ones in half.

Brown the roast in a pan evenly for about 3 minutes per side with a drizzle of oil, pour in the wine and let it evaporate. Salt and pepper.

Place the roast in a baking dish, distribute the mushrooms and chestnuts, 2 cloves of garlic, sprigs of thyme, rosemary and sage around the meat, sprinkle the meat with a few sprigs of butter, pour a drizzle of oil over the mushrooms , add salt and pepper.

Place in the oven, turn the roast from time to time, wetting it with vegetable broth if you use it.

Continue cooking for an hour at 180 ° in the convection oven.

Remove the roast from the pan and let it rest for 10 minutes wrapped in aluminum foil.

Remove the garlic, rosemary, thyme and sage and blend a third of the mushrooms and chestnuts together with the cooking juices. If necessary, add some broth to obtain a not too thick cream.

Slice the roast and serve with the sauce on top and the remaining mushrooms and chestnuts. Decorate with pumpkin cubes.

Recipe Melon sponge and crispy ham – Italian Cuisine

Ingredients

melon,
120 g egg whites
50 g sugar
50 g egg yolks
flour
cornstarch
baking powder

Duration: 1 h

Level: For experts

Doses: 8 people

For the sponge
Cook 120 g of melon juice in a saucepan, until reduced by half. Partially whip 120 g of egg whites with 35 g of sugar, stopping when the egg whites appear white and barely solid. Keep them aside. Whip 50 g of egg yolks in a bain-marie with 15 g of sugar, a pinch of salt and the reduced melon juice; when they have reached 40 ° C (measure with the thermometer), remove them from the bain-marie and continue beating until the mixture is firm; at this point, incorporate the semi-whipped egg whites, then 55 g of flour, a little at a time, 7 g of corn starch sifted together with 3 g of baking powder. Pour the mixture into 8 disposable molds and bake them for 10 minutes at 160 ° C. Once removed from the oven, turn them out and let them cool.

For the white melon cream
Centrifuge 800 g of white melon and bring the juice to a boil in a saucepan with the juice of 1/2 lemon. Thicken with a pinch of cornstarch, mix and turn off.

For the ham
Press 8 slices of raw ham between two tegliette, lined on top and bottom with baking paper. Bake at 160 ° C for 10-12 minutes, then place the slices of ham on a sheet of kitchen paper, which absorbs the excess fat. Finally, chop them finely to get a crunchy powder.

To serve
Pour the cream into the plates and place the sponges on top. Cover them on the surface with the ham powder and complete with slices of white and orange melon, grated lime zest, pepper and basil leaves.

Chicken recipe with crispy skin and peas – Italian Cuisine

Ingredients

1 chicken
100 g smoked bacon
200 g shelled peas
100 g white wine
1 chopped onion
1 clove of garlic
extra virgin olive oil
Lemon peel

Duration: 45 min

Level: Easy

Dose: 4 people

To prepare the chicken with crispy skin and peas, use 1 chicken and have it cut by your butcher.
season generously pieces of chicken, with the skin, then arrange them on the side of the skin in a large pan greased with extra virgin olive oil and brown over medium heat; when the skin becomes dark golden, turn them over, bring them almost to cooking and remove them from the pan.
Strain the fat released from the chicken and in the same pan sauté 100 g of diced smoked bacon
with 1⁄4 chopped onion and 1 clove of garlic until browned. Then wet with 100 g of white wine and put the chicken back in the pan.
Add 200 g of shelled peas and cook until tender and the chicken is ready. At the end grate a little lemon zest and serve.