Tag: Crust

Stew recipe with aromatic sandwich crust – Italian Cuisine

Stew recipe with aromatic sandwich crust


  • 1 Kg beef (priest's hat cut)
  • 200 g flour 0
  • 180 g fresh milk
  • 100 g of tomato pulp
  • 50 g chopped parsley
  • 50 g butter
  • 50 g Parmesan cheese DOP grated
  • 2 pcs bay leaves
  • 1 pc carrot
  • 1 pcs of celery stalk
  • 1 pc onion
  • 1 pc egg
  • 1 pc yeast sachet for pies
  • tomato concentrate
  • Red wine
  • Juniper berries
  • cloves
  • extra virgin olive oil
  • salt

For the recipe of stew with aromatic sandwich crust, finely chop celery, carrot and onion and brown them in a cast iron pot (ø 27 cm) for 8-10 minutes with a drizzle of oil, 3 juniper berries, bay leaf and 2 cloves; at the end eliminated spices and odors; add the diced meat and brown for 8-10 minutes. Blend with 1/2 glass of wine. Add the tomato pulp, 2 tablespoons of tomato paste, salt and cook, covered, for 50 minutes. Meanwhile, prepare the sandwiches, mixing the butter, very cold, in small pieces, the parsley, the flour, the yeast, the milk and the Parmesan.
Knead the dough until it is homogeneous: it will remain a bit sticky. With floured hands shape it into balls of 30-35 g and place them on a plate lined with baking paper. Brush them with the beaten egg and place them in the saucepan on the stew, covering it completely. Bake at 200 ° C for 20-25 minutes. Turn out and serve immediately: it is an excellent single dish, which children like too.

Recipe Fillet in toasted corn crust – Italian Cuisine

Recipe Fillet in toasted corn crust


  • 1 Kg fillet of beef
  • 200 g toasted corn kernels
  • 150 g clarified butter
  • 24 cabbage leaves
  • 5 egg yolks
  • an egg

For the recipe of fillet in toasted corn crust, salt and pepper the fillet and brown it briskly in a pan with a little oil on all sides; transfer it to a baking dish. Add to the pan again
a drizzle of oil and toast 4-5 private cabbage leaves of the central coast, wet with a dash of water, cover and braise for one of water, cover and braise for 1 minute. Repeat the operation until the leaves are exhausted. Bake the fillet at 200 ° C for 10 minutes. Blend the corn in grains. Brush the fillet with beaten egg, bread it in corn and put it again at 200 ° C for another 6-7 minutes. Beat the egg yolks with the clarified butter, salt and pepper in a bain-marie, until you obtain a creamy eggnog; at the end add lime and grapefruit rind and the juice of half a lemon. Spread the cabbage leaves on a serving dish, place the fillet on top and top with a few chopped walnuts. Serve the eggnog aside.

Sea bass recipe in salt crust – Italian Cuisine

Sea bass recipe in salt crust


  • 350 g portion sea bass
  • 150 g coarse salt
  • 35 g white flour
  • an egg plus a yolk
  • tarragon
  • laurel
  • the juice of half an orange
  • a teaspoon of extra virgin olive oil
  • salt
  • pepper

To prepare the sea bass in salt crust, mix the flour, coarse salt, whole egg, 3 bay leaves and chopped tarragon and 15 g of water in a bowl. Work the dough, which must be homogeneous, and roll it out to a thickness of a couple of millimeters. Coat the sea bass with the pasta, which you will brush with the slightly beaten yolk. Bake at 200 degrees for about 18 minutes. In the meantime, prepare the sauce by heating 50 g of water with the orange juice, 1 teaspoon of extra virgin olive oil, a pinch of salt and one of pepper. Keep on the heat for a minute, then serve with the fish.

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