Tag: Crust

Lamb recipe in chickpea and eggplant crust – Italian Cuisine

Lamb recipe in chickpea and eggplant crust


  • 1 an already cleaned rack of lamb
  • 150 g dry chickpeas
  • 2 aubergines
  • 2 jars of whole yogurt
  • mint
  • fresh coriander
  • marjoram
  • thyme
  • extra virgin olive oil
  • butter
  • pepper
  • salt

For the recipe of lamb in a chickpea and eggplant crust, soak the chickpeas in water for at least 8 hours. Finally drain and coarsely chop 50 g with the knife; blend the rest in cream with a couple of tablespoons of oil and water and a generous spoonful of chopped mint, marjoram, thyme and coriander. Finally mix the pureed part with the chopped chickpeas.
For the aubergines: Divide the aubergines in half lengthwise, season with oil, salt and pepper and arrange them on a plate lined with baking paper with the pulp turned upwards. Bake at 160 ° C for 40-45 minutes. Take them out of the oven, dig them
three half eggplants with a spoon, obtaining the pulp, chop it with a knife and drain it through a sieve for about ten minutes. Then season it with a little oil, season with salt, if necessary, and flavor with mint leaves.
Lamb: Salt and pepper the carré and brown it in a pan with oil and butter on a high heat for 3-4 minutes per side. Place the carré on a plate lined with baking paper and cover it with the chickpea cream. Cover the bones with aluminum to prevent them from burning. Bake at 250 ° C placing the plate at half height; after 20 minutes add some butter on top of the chickpea crust and bring the plate up higher, bringing it closer to the grill. Remove from the oven after 7-8 minutes.
Season the yogurt jars with oil, salt and pepper and distribute in small bowls. Divide the carré into portions, serve with the chopped aubergines, the yogurt and the aubergine set aside. Complete with mint strips.

Sarago recipe in bread crust with leeks, olives and capers – Italian Cuisine

Sarago recipe in bread crust with leeks, olives and capers


  • 1 Kg leeks
  • 1 pc gutted bream
  • 200 g bread dough ready
  • 1 pc yolk
  • pitted Taggiasca olives
  • capers in brine
  • thyme
  • rosemary
  • butter
  • salt
  • extra virgin olive oil

For the recipe of the bream in bread crust with leeks, olives and capers, clean the leeks eliminating the green part and the first sheath of the white stem. Cut them in half lengthwise and then in half rounds. Wash them, drain them and brown them in a saucepan with a knob of butter and a pinch of salt. Lower the heat and cook for 10-12 minutes. Scale the fish and remove the fins. Rinse it and salt it inside, inserting a sprig of rosemary and a few sprigs of thyme into the belly. Pour the leeks in a baking dish, mixing them with 2 tablespoons of Taggiasca olives, 1 tablespoon of dripped capers and 2-3 sprigs of thyme. Put the fish on top of the leeks, add salt and grease it with a little oil. Roll out the bread dough to a thickness of 2-3 mm and seal the baking dish and trim it about 1 cm below the top. Add a little water to the remaining beaten yolk and brush the dough over the entire surface. Bake the pan at 200 ° C for 15-18 minutes. Bring freshly baked fish to the table. If you wish, you can accompany it with balsamic vinegar: a few drops on the fish and on the leeks will give vivacity to the flavor with a sweet and sour note.

Sausage in a crust – Recipe Sausage in a crust of – Italian Cuisine

»Sausage in a crust - Recipe Sausage in a crust of Misya


Gently spread the sheets of brisée and brush them with mustard.
Lay the sausage, one piece at a time, on the pasta and close the pastry over it.
Keep it up with all the pieces of sausage.

Place the pieces of sausage in the mold one after the other, rolling them up as if to form a large snail.
Brush the surface with the lightly beaten egg, then cook in a preheated oven at 200 ° C for 25-30 minutes, or until golden brown.

Allow to cool slightly, then serve the sausage in a crust.

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