Tag: Currant

Currant risotto with Camembert – Italian Cuisine

Currant risotto with Camembert


1) Peel And chopped finely onion. Do it stew gently in a saucepan with the butter and a ladle of broth until it becomes transparent and the bottom dry, unite the rice and toast it in the sauce for 2-3 minutes, stirring constantly.

2) United a ladle of boiling broth at a time and cook the rice, stirring occasionally. Halfway through cooking unite the currants, shelled and rinsed, and the leaves of a sprig of thyme.

3) When the rice is al dente, turn off the heat, unite the Camembert in bows, jumbled up partially and let it rest the risotto covered for 2-3 minutes. Adjust if you need salt, add the leaves of the remaining thyme and a sprinkle of pepper and serve.

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Posted on 06/01/2022

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Sweet red currant braid with chopped pistachios – Italian Cuisine

Sweet red currant braid with chopped pistachios


Sweet red currant braid with chopped pistachios, preparation

1) Dissolve the yeast in a little warm milk with a pinch of sugar and do rest 10 minutes. Place the flour in a heap with a spoonful of sugar and place the soft butter into small pieces in the center and the beaten egg with the remaining, warmed milk.

2) United the yeast batter e knead until you get a smooth and elastic ball. Engrave cross the ball, put it in a large bowl, cover with a damp cloth not in contact and let it rise in a warm place for a couple of hours.

3) Grainy the currants and collect 300 g in a saucepan together with the remaining sugar. Cook on a low flame for about 20 minutes, to dry a little.

4) Take back the pasta and roll it out with a rolling pin, forming a rectangle of 50×40 cm. Spread it with the currant compote, add the shelled currant kept aside and sprinkle with the biscuits.

5) Form a cylinder, rolling the dough starting from one long side. Score the roll lengthwise and separate the 2 halves: wrap them in a very soft braid, keeping the cut part always upwards.

6) Hide the ends of the braid and transfer it to a rectangular mold with high edges measuring 25×18 cm, compressing it so that it fills it. You do rest for 20 minutes.

7) Sprinkle with the sugar grains e bake at 180 degrees for 25 minutes; then spread the chopped pistachios over the surface and cook for another 15 minutes. Let cool before serving.

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Posted on 22/09/2021

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Recipe Cicerchie meatballs, radish and currant sauce – Italian Cuisine

Recipe Cicerchie meatballs, radish and currant sauce


  • 200 g cicerchie
  • 200 g breadcrumbs
  • 50 g Parmigiano Reggiano Dop
  • 10 g datterini tomatoes
  • 3 eggs
  • 2 egg yolks
  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • 1 stalk of celery
  • bread crumbs
  • chili pepper
  • dried mushrooms
  • chopped parsley
  • vegetable broth
  • laurel
  • rosemary
  • sage
  • extra virgin olive oil
  • salt
  • pepper
  • 200 g natural yogurt
  • 200 g extra virgin olive oil
  • 100 g red currants
  • 16 radishes
  • salt
  • pepper

FOR MEATBALLS
Put soak the cicerchie for 24 hours in water and salt. Rinse and drain them.
Fry in a saucepan the clove of garlic with the peel, a piece of red pepper and the chopped onion for 2 minutes. Add carrot and celery, peeled and cut into small pieces, then a bunch with the aromatic herbs and finally the cicerchie. Leave them to flavor for 2 minutes, then sprinkle with the vegetable broth, just enough to cover them flush.
Add 10 pieces of dried mushrooms, the tomatoes cut into 4 and cook for about 1 hour and 30 minutes, skimming every now and then. Salt only in the last 10 minutes.
Drain the cicerchie and blend them together with the breadcrumbs. Collect the mixture in a bowl and let it cool.
Add then the egg yolks, grated Parmesan, 1-2 tablespoons of oil, a sprig of chopped parsley, salt and pepper. Mix everything and let the mixture rest in the refrigerator for about 1 hour.
Form the meatballs, pass them in the beaten eggs, then in the breadcrumbs, then brown them in a pan in a veil of hot oil.

FOR THE RADISH SAUCE
Wash and dry the radishes, peel them and add the peels to the yogurt. Blend everything together with the shelled currants, then emulsify with the oil. Salt and pepper. Serve the cicerchie meatballs with the radish sauce.

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