Tag: croutons

Pumpkin cream recipe with croutons and gorgonzola – Italian Cuisine

Pumpkin cream recipe with croutons and gorgonzola


Ingredients

  • 1 kg pumpkin pulp
  • 250 g hard spicy gorgonzola
  • 6 pcs slices of sandwich bread
  • 1 pc spring onion
  • pumpkin seeds
  • extra virgin olive oil
  • salt
  • pepper

For the pumpkin cream with crostini and gorgonzola recipe, clean the onion, cut it into pieces and brown it in a large saucepan with 2 tablespoons of oil; add the pumpkin into pieces, leave to flavor for 1 minute, then add 800 g of water, season with salt and cook for 25 minutes with the lid on. At the end whisk everything in cream.
Remove the edges of the sandwich bread, cut the slices into squares and toast them in the oven at 200 ° C for 7-8 minutes. Cut the gorgonzola into cubes. Season the pumpkin cream with a drizzle of oil and a pinch of pepper and serve by completing it with the toasted sandwich bread, the cubes of gorgonzola and a handful of pumpkin seeds.

Recipe Salad with roast beef, bergamot and croutons – Italian Cuisine

Recipe Salad with roast beef, bergamot and croutons


Ingredients

  • 500 g roast beef cleaned from fat parts
  • 180 g sour cream
  • 100 g white turnips
  • 10 pcs pickled gherkins
  • 4 pcs slices of homemade bread
  • 2 pcs bunches of wild rocket
  • 2 pcs bunches of rocket
  • 1 pc bergamot
  • almonds with skin
  • pink and green pepper in brine
  • chives
  • mint
  • salt
  • extra virgin olive oil

For the salad recipe with roast beef, bergamot and croutons, wash the turnips, peel them with a potato peeler, then slice them very finely and dip them in ice water: they will remain crispy. Heat a little oil in the pan with a pinch of salt, 1 teaspoon of green pepper in brine and one of the pink one: when the oil is hot, brown the roast-beef over a very high heat for 2-3 minutes per side, until it is golden on the outside (the inside will remain bloody) Mix the sour cream in a bowl with a pinch of salt and chopped chives. Wash the rocket, the rocket and the bergamot. Chop a dozen almonds. Toast the homemade bread with a little oil for a couple of minutes: to flavor it, use the same pan in which you cooked the meat. Slice bergamot and roast-beef as finely as possible. Spread the rocket and the rocket on the plates, place the slices of meat and bergamot on top, a dozen mint leaves, the gherkins cut in half lengthwise, the turnips, the almonds and the bread cut into cubes; season with a little oil, a pinch of salt and the sour cream.

Mixed Green Salad with an Italian Vinaigrette

Mixed Green Salad with an Italian Vinaigrette

by Pam on September 11, 2012

I wanted to serve a salad with the Italian Chili[1] and the Parmesan-Corn Bread Muffins[2] so I went in search of finding a good Italian vinaigrette to toss with a simple green salad.  After being inspired by several different recipes I decided to create one myself.  It was simple and delicious vinaigrette tossed with the mixed greens, cucumbers, tomatoes, croutons, and shaved Parmesan cheese and it paired perfectly with the chili and corn bread muffins.

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl.  Whisk until well combined.  Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese.  Drizzle the top with the Italian vinaigrette then toss to coat evenly.   Serve immediately.  Enjoy.

Print[3]



Mixed Green Salad with an Italian Vinaigrette




Yield: 4

Prep Time: 10 min.

Total Time: 10 min + 30 minutes for the flavors to mingle



Ingredients:

Italian Vinaigrette:

1/4 cup of canola oil
2 tbsp of olive oil
3 tbsp red wine vinegar
2 cloves of garlic, minced
1 1/2 tsp of sugar (more if desired)
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/4 tsp of dried mustard
1/4 tsp of onion powder
1/4 tsp of paprika
Sea salt and freshly cracked pepper, to taste

Mixed Green Salad:

2 cups of romaine lettuce, chopped
2 cups of mixed greens
Handful of grape tomatoes
1 cucumber, peeled, seeded, and diced
1/4 cup of croutons
Shaved Parmesan cheese

Directions:

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Italian Chili (www.gordon-ramsay-recipe.com)
  2. ^ Parmesan-Corn Bread Muffins (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close