Tag: eggnog

Recipe Veal roll with asparagus with salted eggnog – Italian Cuisine

Ingredients FOR THE CALF ROLL

850 g fillet of veal
450 g 1 bunch of asparagus
2 shallots
1 celery stalk
1 carrot
1 onion
dry white wine
rosemary
laurel
garlic
thyme
Parmigiano Reggiano Dop
butter
pepper
coarse salt

Ingredients FOR SALTED ZABAIONE

180 g white wine
15 g corn starch
5 yolks
1 egg
1 shallot
Parmigiano Reggiano Dop
marjoram
thyme
salt
pepper

Duration: 1 h 20 min

Level: For experts

Dose: 6 people

FOR THE ROLL OF CALF
Place the meat in a baking dish, add 2 glasses of white wine, the shallots cut into slices and a few sprigs of thyme; marinate for 1 hour.
Prepare an aromatic broth with celery, carrot, onion, 1 bay leaf, 1 glass of white wine, 1 clove of garlic with the peel, 1 sprig of rosemary, a few grains of pepper. Boil for 10 minutes, then flavor with a pinch of coarse salt.
Peel asparagus: cut the base and, with a potato peeler, remove the fibrous part of the stem. Separate the tips from the stems and sauté them in a pan with a knob of butter and a drop of water; cook the kegs in boiling water for 5 minutes.
Open book the fillet, helping yourself with a smooth and sharp knife; gently beat the meat with a meat tenderizer and flavor it with a minced pepper. Arrange the asparagus stalks along the fillet and season with 1 tablespoon of Parmesan; roll up and tie the veal with a few single turns of kitchen twine, starting from the center. Wrap the roll in a cloth and close it with candy; to keep it in shape, tie it with another five turns of twine.
dip the roll in the boiling broth and boil it for about 35 minutes after boiling again.

FOR THE SALTED ZABAIONE
Gather in a small saucepan, the wine, 1 sprig of thyme and 1 shallot cut into small pieces and boil until the wine has reduced by half.
United in a bowl suitable for the bain-marie, the egg and yolks, 1 tablespoon of parmesan, pepper, salt and cornstarch and start whipping with a whisk by hand, adding the filtered reduction; transfer the bowl to a bain-marie and continue whipping; when the sauce appears velvety, remove the bowl from the water bath and whisk again briefly.
Strain the roll, let it rest for a few minutes, free it from the wrapping and cut it into slices 2-3 cm thick.
Serve in a tray, finishing with the asparagus tips, the salted eggnog and marjoram leaves.

Combine to a light red to be served fresh, such as Santa Maddalena from South Tyrol, made from slave grapes with a little lagrein. Cantina Bolzano's Huck am Bach 2018 is among the best.

Eggnog Cupcakes – Eggnog Cupcakes Recipe – Italian Cuisine

First prepare the eggnog: beat the eggs with the sugar (in a container suitable for cooking in a bain-marie) until a light and frothy mixture is obtained, then add the liqueur.
Cook in a water bath, stirring, until a smooth and thick cream is obtained.

Let it cool completely (you can speed up the process by immersing the container in a bowl full of ice and stirring occasionally, as long as you are careful not to let the water from the ice melt into the cream).
When the eggnog is cold, stir in the philadelphia and mix well.

Finely chop the biscuits and add them to the melted butter.

Use the biscuit mixture to line the bottom of the molds, compacting well, then fill the biscuit shells with the eggnog cream.
Bake for about 10 minutes in a preheated convection oven at 180 ° C (they don't have to bake at all, they just have to lightly brown the surface).
Let cool completely, then put in the fridge for at least 2 hours.

Eggnog cupcakes are ready, sprinkled with bitter cocoa and served.

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle – Italian Cuisine

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle

A stuffed roast rabbit to be served with a balsamic and potato zabaglione, almost a porchettaSalt and pepper the rabbit. Prepare the filling by adding the ground beef, the breadcrumbs, egg, salt, pepper, parsley. Open the rabbit, lay the mixture and put the pork tenderloin in the center. Add the wild fennel and close with some toothpicks. Cover with the slices of bacon, rosemary and fennel and close with the string. If the meat has the stuffing better than the static oven, for a less aggressive cooking. Put in an oven pan, season with oil, garlic and rosemary and cook at 180 ° C for 1 hour with a static oven and low steam intake (so you don't have to cover it with foil for part of the cooking).

Halfway through cooking, add a glass of white wine. Leave to cool and cut into slices.