Tag: cuisine

Catalan pistachio cream recipe – Italian Cuisine

Ingredients

300 g fresh cream
200 g milk
160 g sugar
130 g shelled pistachios
15 g corn starch
6 yolks
vanilla

Duration: 1 h

Level: Middle

Dose: 6 people

whisk milk with 100 g of pistachios, flavored with 1/2 vanilla pod, add the cream and bring everything to a boil.
Jumbled up the yolks with 100 g of sugar, then add the corn starch and pour the pistachio mixture over it, removing the vanilla bean.
Put on the fire and cook until boiling, then distribute the mixture in 6 cocotte and let cool.
Sprinkle the surface of the pistachio cream with 1 tablespoon of sugar, then burn it with a torch, until a brown crust begins to form. Alternatively, prepare a caramel by following the directions below.
Complete with chopped pistachios and serve.

Recipe Bocconcini of cod on pumpkin disks – Italian Cuisine

Ingredients

800 g pumpkin violin
450 g 4 cod slices
1 shallot
thyme
turnip tops
butter
garlic
extra virgin olive oil
pepper
salt

Duration: 45 min

Level: Easy

Dose: 4 people

peeled the pumpkin and cut it into 2 cm thick slices. Arrange them in a pan covered with parchment paper, salt, pepper and grease with a little oil. Add the shallot cut into coarse pieces, a few sprigs of thyme and the turnip tops.
bake at 150 ° C for 25-30 minutes.
saute pan the cod slices with a knob of butter and a little garlic for 4-5 minutes on each side. Season with salt.
serve the fish, in mouthfuls, on the pumpkin slices, accompanied with the shallot and the turnip tops

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Pici recipe with sausage ragout and turnip greens – Italian Cuisine

Ingredients

320 g fresh Tuscan pici type pasta
250 g fresh spicy sausage
200 g clean turnip greens
140 g clean catalonia (green part)
80 g grated Tuscan pecorino
1 small carrot
1 celery stalk
garlic
smoked paprika
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

Peel carrot and celery and mince them with a knife. Brown them for 2 minutes in a pan with 2 tablespoons of oil and 1 clove of garlic crushed with the peel, which you will eliminate at the end of cooking.
Cut the sausage into chunks, without eliminating the casing: in this way the pulp will remain in small pieces and will not crumble during cooking. Add it to the pan with the sauté and cook for 4-5 minutes.
Bring in the meantime, boil plenty of water in a saucepan. Add salt and dip the pici and turnip greens and the chopped catalunya. Cook for 7-8 minutes, then drain pasta and vegetables, keeping a little cooking water.
transfer them in the pan with the sausage and sauté them over high heat, adding half the pecorino cheese and a little cooking water.
serve the pici completing with a pinch of paprika and the rest of the pecorino.