Tag: Curry

Recipe Tops of chicken and carrots curry – Italian Cuisine

Recipe Tops of chicken and carrots curry

  • 6 chicken toppings
  • 6 yellow and orange carrots
  • curry powder
  • savory
  • garlic
  • extra virgin olive oil
  • butter
  • salt

For the recipe of chicken and carrot curry, remove any feathers on the
overcast skin, make two incisions parallel to the bone and salt the chicken. Heat a pan with a drizzle of oil and cook the bottoms on the skin side for 7-8 minutes, placing a weight on it.
Remove the toppings from the pan, remove the cooking fat, then put the same pan back on the stove with 40 g of butter, 1 clove of crushed garlic with the peel and a few sprigs of savory. Place the chicken thighs on the pulp side and continue cooking for 6-7 minutes.
If the butter gets too dark, add a cold fridge nut to lower the temperature. Peel the carrots, cut them in half lengthwise, cut them
in oblique slices of 3-4 mm of thickness, cook them in a very hot pan with a little oil for a couple of minutes, then turn off the heat, add salt and season with a teaspoon of curry. Dab overlays with kitchen paper and serve with curry carrots.

Recipe Rolls with curry vegetables – Italian Cuisine

Recipe Rolls with curry vegetables

  • 500 g potatoes
  • 500 g natural yogurt
  • 350 g cauliflower
  • 1 pc pack of filo pastry (with square sheets)
  • 300 g cabbage
  • 250 g carrots
  • curry powder
  • chopped parsley
  • extra virgin olive oil
  • peanut oil
  • salt
  • pepper

For the recipe of rolls with curry vegetables, collect the yogurt in a very thin gauze and let it drain for at least 4 hours, then season with 2-3 tablespoons of olive oil, 1 teaspoon of chopped parsley, a pinch of salt and a minced of pepper, mixing well.
For the filling: Peel carrots and potatoes, cut them into pieces and scald them in boiling salted water for about 4-5 minutes. Divide the cauliflower into small florets and boil them in salted water for a couple of minutes. Cut the cabbage into thin slices. Heat 3 tablespoons of olive oil in a pan, season with half a teaspoon of curry and cook for a couple of minutes; add the cabbage, season with salt and cook for about 3 minutes over high heat, then add the potatoes, carrots and cauliflower
and continue cooking with the lid for 10 minutes, stirring occasionally. Lower the heat and cook again for 4-5 minutes. Coarsely mash the vegetables with a fork, mixing them well, to get the stuffing of the rolls.
For the rolls: Spread 1 tablespoon of filling on one side of a square of filo pastry and moisten the opposite side with a little water, then close the roll. Fry a few rolls at a time in plenty of hot peanut oil for 3-4 minutes, until they begin to brown. Drain on kitchen paper and serve immediately, accompanied with the yogurt sauce.

when the frankfurters meet the curry – Italian Cuisine

when the frankfurters meet the curry

The currywurst is a dish based on würstel, or better than bratwurst as the Germans call it, seasoned with a spicy sauce prepared with curry and tomato puree.
If you have never tried this recipe, as famous in Germany as street food especially in the city of Berlin where it originated and where it is sold in many baracchini, you absolutely have to make up for it because it is really a mouth-watering thing, one of those delicious snacks that put you back in peace with the world when you feel like dropping off to pamper yourself a little.
The ideal match is with a generous portion of fries to be dipped strictly in the sauce.
What to say, invite your friends immediately, uncork some beer and enjoy the evening.

A currywurst museum

The currywurst, or rather the sauce Chullup made with curry and tomato, it was invented in the 40s by Herta Heuwer who prepared it in his small kiosk in Berlin, then transformed over the years into a very famous venue on the Kaiser-Friedrich-Strasse.
The currywurst recipe is so beloved in Germany that an inauguration was held in the German capital museum dedicated this specialty, the Deutschland Currywurst Museum.

The currywurst recipe

First prepare curry sauce.
Start by slowly frying in extra virgin olive oil chopped white onion and also add a pinch of sweet paprika.
Once softened add the onion 250 grams of tomato sauce and 250 grams of ketchup.
Finally add a pinch of cumin, a little salt and 4 teaspoons of curry.
Cook slowly pouring too two ladles of hot water until the sauce has taken the right consistency and then moved on to frankfurter cooking.
You can choose the sausages you prefer, but the classic recipe includes those of calf.
Boil them in hot water for 5-6 minutes with a spoon of curry and then drain and cook them on the plate.
Cut them into rounds and serve covered with sauce with fries as an accompaniment.
In Germany, currywurst is sold in shacks in disposable bowls to be eaten hot in the street.

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