Tag: cuisine

How to make stuffed baked potatoes – Italian Cuisine

We offer an unusual and very original idea to bring the baked potatoes to the table: stuffed with cheese, ham, vegetables (for a warm filling) or with yogurt and salmon (if you want to serve them cold)

Have you ever eaten them stuffed potatoes? It is a typically Anglo-Saxon and American recipe in which the potatoes come first boiled and then baked and they are tasty melted cheese container and other delicacies.
Imagine a greener second? We are sure that you will all agree on the table with this recipe.
Here's how it is prepared.

Cooking potatoes

The potatoes should be washed and left whole to be then cooked in cold water until they become soft to the heart.
You should leave the peel to keep them intact, but if you do not like the idea, peel them as well.
Once drained, let it cool and then engrave them in the middle without breaking them. You simply have to create the space for the stuffing. Use the potatoes you prefer, as long as they are of medium size, neither very small nor huge.

The gilding

Once boiled and stuffed, the potatoes go cooked a second time, in a static oven a 220 ° for about 20 minutes.
If you can, operate the grill function for the last two minutes of cooking.

Stuffed baked potatoes, a warm stuffing

You can have fun stuffing these potatoes as you like, but we suggest adding a tasty cheese that melts in the oven.
You can then opt for cold cuts of all kinds or even for grilled vegetables or mushrooms for a vegetarian version.
Use more cheeses together, for example grated emmental, parmesan and mozzarella if you want a stuffing filling, or gorgonzola and fontina or taleggio for a more intense taste and a creamy consistency.
Season with then chopped chives with a knife or other aromatic herbs which also give an extra touch of color.
Also try the potatoes stuffed with eggs. Just open an egg inside the boiled potato and then cook everything in the oven.

For the cold filling

You can also fill the potatoes with something fresh like yogurt or sour cream and slices of smoked salmon or steamed shrimp. In this case, after having boiled them, dig them and bake them in the oven and fill them as you prefer when cooked. You can use very small potatoes and create elegant finger food ideal for an aperitif.

Currant Pudding Recipe – Italian Cuisine – Italian Cuisine

Ingredients

750 g milk
400 g currant
250 g fresh cream
200 g sugar
20 g food gelatine in sheets

Duration: 4 h 30 min

Level: Middle

Dose: 10 people

For the currant pudding recipe, soak gelatine in cold water. Shelled, washed the currants and cook them on low heat with 50 g of sugar, crushing them with a fork. Cook for 2-3 minutes. When they begin to disperse sieve them, without crushing them, obtaining the sauce (coulis). Let it cool.
Heat the milk with 150 g of sugar; to the boil, remove it from the heat, dilute the squeezed jelly, then add the cream and the currant coulis. Mix very well. Pour the mixture into a mold (to remove the pudding more easily, choose one of silicone). Refrigerate for 4 hours at least, better for one night. Finally, pour out, decorate as you like and serve.

Recipe of veal with milk and vegetable millefeuille – Italian Cuisine

Ingredients

4 knots
500 g fennel
400 g Jerusalem artichoke
300 g milk
200 g fresh cream
2 shallots
a leek
lemon
rosemary
mustard
sage
butter
dry white wine
thyme
grated cheese
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe of veal noodles with milk and vegetable millefeuille, cook in a small saucepan the milk and cream for 45-50 minutes, obtaining a creamy sauce. Then add the juice and grated rind of half a mole, a few leaves of rosemary, a sprig of thyme and salt; mix and leave to cook for another 10 minutes.
For the nodini: spread a teaspoon of mustard on each knot, season with oil, salt and a few sage leaves and leave to marinate for 30 minutes. Heat a tablespoon of oil in
a pan and cook the codini with shallots, whole with the peel, for a couple of minutes, then turn them on the other side, add 30 g of butter and continue cooking for another 5 minutes. Put the meat and the shallots aside and deglaze the pan with half a glass of white wine, let it evaporate and thicken the cooking surface for 2-3 minutes. Add 2-3 tablespoons in the milk sauce.
For the vegetable millefeuille: peel the Jerusalem artichokes, clean the fennel and cut into thin slices. Peel the leek and divide it into sheaths. Blanch all the vegetables in salted water separately, each for 3 minutes: first dip the Jerusalem artichokes, drain them, then submerge the fennel, drain it, and cook the leeks. Season everything with oil, salt and pepper.
Grease 4 round molds (diameter 10 cm) sprinkle with a little grated cheese and arrange, alternating, the vegetables, adding a little 'grated cheese and a few leaves of thyme between one layer and another. Bake the millefeuille at 180 ° C for 30 minutes, then continue cooking for another 5 minutes in grill mode. Serve the nodini and the vegetable millefeuille with the milk sauce.