Tag: crunchy

Recipe Lentil gnocchi with soft and crunchy cotechino – Italian Cuisine

Ingredients For the gnocchi

400 g boiled lentils
100 g 00 flour
100 g re-milled durum wheat semolina
2 pcs yolks
salt

Ingredients For the meat sauce and chips

1 pc boiled cotechino
200 g of stock broth
30 g diced onion
30 g diced carrot
20 g diced celery
20 g triple sec
zest of 1 orange
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the recipe of the lentil gnocchi with soft and crunchy cotechino, sift the lentils and mix them with the flour, semolina, egg yolks and a pinch of salt until the mixture is soft. Divide it into loaves (diam. 2 cm), cut them into 2 cm chunks and line them on the fork tines.
For the meat sauce and cotechino chips: Blanch the orange zest three times, always changing the water. At the end add a couple of tablespoons of sugar, leave to infuse for 15-20 minutes, then drain and dry them gently with kitchen paper. Obtain a dozen thin slices from the cotechino, roast them until crispy like chips and set aside. Cut the rest of the cotechino into cubes. Brown the vegetables in a veil of oil for a few minutes, then add the diced cotechino, flavored with the triple sec and a few fillets of orange peel. Sprinkle with the broth, cook for a few minutes and season with salt. Boil the gnocchi, let them come to the surface and after 1-2 minutes of cooking drain them directly into the pan with the sauce. Skip everything for less than 1 minute and distribute on plates. Complete with the cotechino chips, the cooking juices and the remaining orange peel.
Recipe by Andrea Sangiuliano

Millefeuille of Parmesan and puntarelle, the crunchy appetizer – Italian Cuisine

A super crunchy and super tasty "layered" appetizer. Easy to do, it is also spectacular

Small crunchy green shoots enclosed in a head of chicory, the puntarelle they are an ingredient that cannot be missing at this time of the year on your tables. The markets are in fact full of them. They are light, perfect in salads dressed only with a few fillets anchovy and a drizzle of oil, but you will find them irresistible in this recipe by millefeuille of parmesan and chicory, paired with parmesan wafers and slices of raw ham.

What are chicory

Inflorescence of a special type of chicory called Catalonia, le puntarelle are a typical ingredient of Roman cuisine, so much so that the Lazio region has recognized the typicality of this vegetable by including it in the list of 341 traditional Italian agri-food products (P.A.T.), with the name chicory of jagged catalonia of Gaeta. The shoots enclosed between the chicory leaves grow vertically, have a shape that resembles that of asparagus and how they taste slightly bitter. Once separated from the salad leaves, they must be cut thinly for an effective presentation.

The parmesan wafers, a simple but scenographic preparation

Small light discs of Parmesan cheese: le pods for this recipe they are prepared in an instant, they are delicious and for sure you will find a thousand other preparations to match them. For a sure result you only need one no stick pan with a diameter of at least 20 cm and a lot parmesan grated. You will only have to heat the pan on the stove for a few minutes and then pour into it a generous spoonful of Parmesan cheese that little by little it will melt and distribute itself in circles. A few minutes, the time that the wafer becomes solid and then remove it with the help of a spatula. Let it cool for a few minutes and then compose your millefeuille as we explain below.

The recipe for the millefeuille of parmesan and puntarelle

Ingredients for 4 people

150 g grated parmesan, 4 anchovy fillets in oil, 1 clove of garlic, 250 g of chicory already cleaned, vinegar, extra virgin olive oil, salt, 8 slices of sweet raw ham.

Method

In a bowl, put the thinly sliced chicory, a drop of vinegar, a drizzle of oil, a pinch of salt, the garlic and the anchovy fillets into small pieces. Leave to flavor for an hour. In a non-stick pan, melt a tablespoon of grated Parmesan cheese. When the wafer has formed, remove it from the pan and place it on a plate. Continue like this until you have finished the Parmesan. At this point you are ready to compose your millefeuille: alternate the cheese waffle with the chicory and the slice of ham. Finish with the wafer and sprinkle with a drizzle of extra virgin olive oil. Bring to the table immediately.

In the tutorial some more tips

Recipe Savory tart with crunchy vegetables – Italian Cuisine

Ingredients For the shortcrust pastry

400 g flour
200 g butter
salt

Ingredients For the filling

250 g fresh cream
250 g green cauliflower florets
150 g of white cauliflower florets
80 g courgette into sticks
80 g diced pumpkin pulp
70 g broccoli florets
70 g Brussels sprouts
4 pcs baby carrots in sticks
4 pcs baby turnips in wedges
2 pcs eggs
1 pc pear Thigh
1 pc aubergine
1 pc small stalk of celery
grated cheese
pear and beetroot chips
thyme
butter
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Medium

Doses: 4-6

For the recipe of the savory tart with crunchy vegetables, soak the flour with the butter into small pieces and a pinch of salt working with your fingertips to obtain a sandy mixture in crumbs. Then work it with 140-150 g of cold water until you get a smooth and firm paste; wrap it in baking paper and put it to rest in the fridge for 1 hour.
For the filling divide the aubergine in half, cut into the pulp, arrange it on a plate, season it with oil, salt, pepper, thyme and cover it with aluminum foil; Bake at 180 ° C for about 40 minutes. Finally, extract the pulp with a spoon
and chop coarsely. If needed, season with salt and pepper.
Cut the celery stalk into very thin slices and dip them, with a few leaves, in water and ice to make them crunchy. Blanch the courgette sticks in boiling salted water for 1-2 minutes, drain, cool and cut half into cubes. Briefly brown the pumpkin cubes in a pan covered with oil for 3-4 minutes.
Peeled the pear and cut into cubes. Clean all the other vegetables and boil them separately in salted boiling water for 4-5 minutes, except the sprouts which must cook for at least 6-7 minutes. Drain and cool them in water and ice. Drain and quickly brown them in a pan with a knob of butter.
Jumbled up the cream with the eggs, a pinch of salt, a grind of pepper, a tablespoon of grated cheese, add the diced courgette, pumpkin and pear.
For the cake, roll out the shortcrust pastry to 3-4 mm thick and line a fluted mold with a movable bottom with it, prick it with a fork. Fill the mold with the cream and egg mixture and bake at 180 ° C for about 1 hour. Remove the tart and let it cool. Spread a few teaspoons of chopped aubergine on the tart, then arrange the browned vegetables in a kind of garden; complete it with courgette sticks, celery and beetroot and pear chips (you can prepare them following the recipe on the opposite page). Serve immediately.

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