Tag: cuts

Omelette recipe with cold cuts and cheese – Italian cuisine reinvented by Gordon Ramsay

Omelette recipe with cold cuts and cheese



L’omelette with cold cuts and cheese it is a dish that combines tradition with innovation, bringing to your table a fascinating encounter between the elegance of selected cheeses and the robustness of delicious cold cuts.

This culinary creation will allow you to immerse yourself in a sensory journeywhere is the perfume enveloping ingredients mixes with the emotion of seeing the colors and flavors blend into a perfect symphony.



Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses … lots of ideas! – Italian Cuisine

Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses ... lots of ideas!


From eggs to salami, from vegetables to cheese, here are all the ways to fill one of the most imaginative second courses of Italian cuisine

The best way to make the Meatloaf even more greedy is to enrich the basic dough with one rich filling. The mix of minced meat, eggs and bread softened in milk is spread on a sheet of parchment paper, forming a rectangle and then stuffed: the classics are hard-boiled eggs, spinach, cheese and salami, but the fillings for meatloaf are many , one more good (and colorful) than the other. All that remains is to close it, give it the classic tapered shape and cook it.

Meatloaf … with whole vegetables

The vegetables I'm ideal in fillings for meatloaf: light and colorful, they do not weigh down an already very rich dish. The spinach they are a great classic: they are blanched, squeezed and then mixed, often with ricotta. This mixture is spread on the meatloaf mixture before cooking. Alternatively you can whisk the spinach directly with part of the meat, as in the two color meatloaf. To add a touch of red and yellow to your meatloaf, fill it with some flakes of roasted pepper; if you prefer a rainbow meatloaf, blanch the green beans and carrots in strips and sauté the peppers. Season all the vegetables with fresh thyme and a drizzle of oil and the filling is ready. Who loves the green can stuff meatloaf with sautéed courgettes, fresh peas is asparagus in small pieces sautéed in a pan.

Rich fillings for meatloaf

There are occasions when the latter must be very substantial: in these cases the meatloaf can be stuffed with hard-boiled eggs, thus getting when you cut it sliced ​​concentric circles that go from dark tones of flesh to the pure white of the egg white and the yellow of the yolk. To make it even more delicious, spread on the meat of the slices of ham, cheese, grilled vegetables. Alternatively there is the Neapolitan meatloaf: a riot of bread, yolks, raisins, pine nuts and spices. If you just don't have enough, roll out the dough for the meatloaf and lay us in addition to cold cuts and courgettes, a omelette and pieces of cheese.

Stringy fillings

Among all the fillings for meatloaf, however, the greediest is the racy one: a wrapping of well-flavored meat that contains a cheese heart creamy, as in chicken and rabbit meatloaf with toma heart. Other cheeses that perform well in cooking are scamorza, caciotta, caciocavallo, asiago, fontina. Better to avoid mozzarella, which risks releasing too much moisture and making your meatloaf soft.

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PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories – Italian Cuisine

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A journey of 4 showcooking promoted by ISIT (Istituto Salumi Italiani Tutelati) through the cooking school of Sale & Pepe that – in addition to presenting tasty recipes and revealing unexpected combinations – has enhanced the individual PDO and PGI cold cuts, letting them know the characteristics of their identity, telling their story and enhancing the link with the territory of origin.

A gastronomic journey – but also cultural – through Italy, to discover our most authentic gastronomic traditions of which PDO and PGI cold cuts proudly take part, proud spokesmen of a certified quality that tells stories of territories, people and a know-how made of ancient gestures and production techniques wisely handed down, but also improved over time.

Stories of recipes, of traditional cuisine but also of creativity and originality in the kitchen.

Just as chef Eva Golia showed that in the 4 showcooking she was able to enhance the flavors and contrasts between the ingredients by presenting tasty recipes, easy to make even at home and ideal for gratifying the palate but also to enrich the table with that innate conviviality that the cured meats, helping to satisfy the ancestral pleasure of eating well and being together.

Mock sushi with Emilia with Mortadella Bologna PGI

An easy but very tasty dish. Roll the slices of Mortadella Bologna PGI with grated growth and Grana Padano PDO and leave to rest in the fridge. Cut the roll like a sushi and garnish the top with the chopped pistachios. For a sweet and sour note, you can use a few drops of balsamic vinegar to complete the dish.

Crostini with caramelized Prosciutto di Carpegna and pine nuts

A quick recipe with complex flavors. Sauté butter, raisins and Prosciutto di Carpegna DOP until it is almost caramelized, blending with balsamic vinegar. Arrange the mixture on croutons and serve them while still hot. Excellent as an appetizer.

Rustic donut with Salame Felino PGI

A savory pie ideal as an aperitif, both warm and cold. It is made with flour, milk, eggs, oil, Grana Padano and Salame Felino PGI cubes. To bake in the typical donut mold.

Culatello di Zibello DOP with micca, flavored butter and gardener

An encounter that is love at first taste. The traditional “micca” bread welcomes the unmistakable taste of the Culatello di Zibello. A combination to be enhanced with the flavor of the gardener and, if desired, with a flavored butter, such as rosemary.

Tagliolini with PDO Modena Ham, bottarga, lemon

To give originality to the “classic” first course tagliolini with bottarga and lemon, complete it with finely chopped Prosciutto di Modena DOP. Its sweet and intense perfume and the savory but not salty taste will give it an unexpected touch. A dish that tastes like summer!

"Tortellini" of Bresaola della Valtellina PGI stuffed with wild fennel vegetables

An idea that satisfies the taste and also the view! Roll out the slice of Bresaola della Valtellina IGP, place a spoonful of goat cheese flavored with fennel or chives on a half. Fold it, match the two ends together and raise it to make the pasta tortellini. Perfect accompanied by asparagus tips.

Mace of peas with sweet flaky pecorino cheese and Italian Salamini alla Cacciatora PDO

A meeting of flavors that complement each other wonderfully.

Mace of fresh peas, obtained simply by boiling them for about 20 minutes and then blend them emulsifying them with a drizzle of extra virgin olive oil. To be completed with sweet flaky pecorino and ground pepper.

Excellent to accompany the sweet taste of Italian Salamini alla Cacciatora PDO.

Coppa di Parma PGI with zucchini julienne with apple sauce

The full and round taste of Coppa di Parma PGI is ideal to be enjoyed in purity, accompanied by a good homemade bread. But try to exalt it all with the unexpected touch of a zucchini julienne with sour apple. Guaranteed success

Prosciutto di San Daniele PDO to be tasted alone

Ideal consumed in purity to appreciate all the taste. Perfect accompanied by fruit

of season and cheeses, both fresh and seasoned, to compose a colorful and perfumed cutting board to share with friends.

Risotto with Speck Alto Adige PGI and South Tyrolean Apples

With its special aroma, finely spiced and delicate at the same time, Speck Alto Adige PGI is great for enriching risotto with South Tyrolean apples.

After toasting the rice, blend with Gewürztraminer wine. Brown the apple in cubes in a little butter, cut the speck into strips and add 5 minutes before finishing cooking.

Pitta with anchovies, Capocollo di Calabria DOP and caciocavallo

Delicately spicy, Capocollo di Calabria PDO goes perfectly with caciocavallo and a fillet

d'acciuga, in a hot pitta made simply with flour, durum wheat flour, brewer's yeast and a teaspoon of sugar.

Varzi PDO Salami and polenta quenelle with escarole cream

With a sweet and delicate flavor, a fragrant and characteristic aroma, Salame di Varzi PDO goes perfectly with polenta and an escarole cream, obtained by blending the leaves with pine nuts, pecorino cheese and a drizzle of oil.

Finger of Cotechino Modena PGI with apple sauce

From the unmistakable taste, Cotechino Modena PGI is excellent served with a compote of rennet apples cut into cubes and softened on the fire with a knob of butter. Also taste it combining it with sweet flavors, such as caramelized pears, or with the pungent touch of ginger, lime or balsamic vinegar.

Salame Brianza DOP with Grana Padano waffles with fennel and mint

With a sweet and delicate flavor, taste it on grated Grana Padano PDO cheese waffles, flavored with finely chopped fennel and fresh mint. To make the waffles, place the mixture on the baking tray of the hot oven, forming discs of about 10 cm in diameter. To be completed to taste with chopped sun-dried tomatoes.

Tagliolini with cabbage cream and strips of Prosciutto Toscano DOP

An ideal proposal to enhance the flavor of Prosciutto Toscano DOP. Make a risotto pasta, cooking it in a compote of cabbage and boiled and whisked potatoes. Bring to the end of cooking by adding some broth and stirring the tagliolini with a drizzle of oil, grated Pecorino Toscano and strips of Prosciutto Toscano DOP, to be used also as a final garnish for the dish

Pumpkin Quenelle with Coppa Piacentina DOP, Parmigiano Reggiano and Agresto

Let yourself be surprised by the combination of Coppa Piacentina DOP (served in thin slices) with a pumpkin quenelle and amaretti. Accompany all with an agresto sauce, a very old condiment made from the cooking of the unripe grape with the addition of vinegar and spices

A project to enhance the knowledge of the excellence of the protected Italian delicatessen produced by the Salt & Pepper School and promoted by ISIT (Istituto Salumi Italiani Tutelati), the Association the reference of the Consortiums for the protection of DOP and IGP cured meats, thanks to the valuable contribution of the Ministry of agricultural food and forestry policies (Mipaaf).

www.isitsalumi.it

The contents of this post have been produced entirely by ISIT.
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