Tag: crunchy

Recipe Tagliolini with artichokes, sausage and crunchy shallots – Italian Cuisine

Ingredients

400 g fresh tagliolini
4 pcs sausages
100 g dry white wine
50 g shallots
2 pcs artichokes
flour
peanut oil
fennel seeds
extra virgin olive oil
salt

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of tagliolini with artichokes, sausage and crunchy shallots, peel the sausages and cut them
in large chunks. Remove the outer leaves of the artichokes and the central barbines and cut them into wedges. Brown them for a couple of minutes together with the sausage in a pan with a drizzle of extra virgin olive oil and a pinch of fennel seeds; blend with the white wine and continue cooking, over a high heat, for another minute. Peel and finely slice the shallot; flour it and fry it in hot peanut oil for a few seconds, until it is crunchy. Boil the tagliolini in salted boiling water, drain and season with the artichokes and sausage. Serve complete with the crunchy shallot and fresh fennel tufts, to taste.

The perfect batter for crunchy pumpkin flowers: our recipes! – Italian Cuisine

Although they lend themselves very well to numerous recipes, it is without a shadow of a doubt in crunchy batter that the courgette flowers give the greatest satisfaction. Here then three different ways to obtain an excellent batter for crunchy and tasty pumpkin flowers.

Pumpkin flower batter: the traditional method

To prepare the batter, they exist different proceedings. The traditional one requires only one egg, one liter of water and 100 grams of flour. Sift the latter into a bowl, add the beaten egg and pour in some milk. Stir constantly until the flour is completely diluted. When the batter for pumpkin flowers will be smooth, soft and without lumps, you can use it with the desired recipe. Then gently clean 200 grams of pumpkin flowers, leaving the stem intact. Then engrave the flowers vertically, carefully removing the pistil. They are washed in cold water, drained and then dipped in a pan with abundant oil and batter, taking care to turn them often. When they are well browned, the only thing left to do is drain them and place them on absorbent paper to let the oil drip before serving.

Batter and beer

Another way to prepare the pumpkin flower batter is to variant of beer: in this way a slightly more swollen mixture is obtained. Always serve 100 grams of flour and 200 ml of fresh lager. We need to sift the flour and add all the other ingredients, mixing well to obtain a smooth mixture. Resting for about half an hour is essential, before using it for frying.

Japanese Tempura

Finally, an alternative coming from the Rising Sun is the Japanese batter, better known as Tempura. It's great for the fish fry, but it is also very good for pumpkin flowers. To prepare it, 200 ml of carbonated cold water, 100 grams of flour and an egg are required. Beat the egg yolk in a bowl and then add water and flour. It is stirred by removing only the largest lumps and left in the refrigerator for at least an hour. Still cold, it is used with the chosen ingredients, knowing that thanks to its temperature this batter will allow the fry to be even more crispy and little oily. The merit is of the thermal shock on contact with hot oil.

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Recipe Zucchini and egg in crunchy shells – Italian Cuisine

Ingredients

800 g trumpet zucchini
500 g flour plus a little
250 g butter plus a little
16 quail eggs
6 pumpkin flowers
Sesame seeds
basil
extra virgin olive oil
sparkling water
vinegar
salt

Duration: 1 h 20 min

Level: Middle

Dose: 8 people

For the recipe of zucchini and egg in crunchy shells, dissolve 15 g of salt in 100 g of water. Blend the flour and butter, then add the water with the salt and continue to blend until you get a homogeneous mixture. Wrap it in a film
and let it rest in the refrigerator for 20 minutes.
Flour the work surface and roll out the dough with a rolling pin, obtaining a sheet 4 mm thick. Cut out 8 discs of dough (ø 12-13 cm). Grease 8 molds (ø 10 cm), cover them with baking paper and butter the baking paper too, then sprinkle with sesame seeds. Place the pasta disks in the molds, making them adhere well, trim the excess dough, prick the bottom with a fork, place a weight on it and bake at 160 ° C for 30 minutes.
Clean the courgettes, cut them into thin strips, oil them with 2 tablespoons of oil, cook them in a pan for 2 minutes on a high flame, then add a couple of basil leaves, the chopped zucchini flowers and mix everything. Firm the quail eggs, cooking them for 1 minute from the boil, then cool them in carbonated water and vinegar (in this way it is easier to shell them). Shell the eggs and cut them in half. Fill the tartlets with a couple of tablespoons of zucchini and half an egg, garnish with basil leaves, season with a little oil and serve.