Tag: Festive

Elegant appetizers for the festive table – Italian Cuisine


Perfect for dinners on special occasions, practical because they can be prepared in advance, decidedly scenographic and spreadably greedy, terrines and pâtés are an ideal entrée for end-of-year gatherings


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The atmosphere is suggestive, because it is a special evening: there are perhaps Christmas ramage compositions, perhaps a garland on the door and many candles, perhaps some red bow placed here and there to contribute to theambiance, there is the tree, decorated and sparkling like the crystals and decorations on the table. It is a party evening, you can breathe there’Crisp air of great occasions and in the kitchen there is excitement. Once the aperitif is served, the appetizers begin to arrive and the guests take a seat at the table.
Appetizers, especially on festive occasions, play an important role: they warm up the conviviality – and the appetite – on tiptoe, they anticipate the solemnity of the meal without being serious. Waiting for the usual latecomers, toast, laugh, taste, admire – the appetizer is spectacular, let's remember, it anticipates the effect wow of the more substantial courses that will follow.
Terrines, rillettes and pâté are ideal: they are elegant, scenic, comfortable and above all you can prepare in advance, freeing the cook who has to concentrate on the courses that are classically protagonists. Terrines, such as rillettes and pâtés, for a long time relegated, thanks to their French provenance, to an undeserved (largely) image of snobbery or extreme difficulty in preparation, are over the years – sometimes becoming Italian with the name of pasticcio – they have become part of the culinary heritage of Italian regions such as Emilia Romagna, Lombardy, Veneto, even Sicily.

194058 "src =" https://www.salepepe.it/files/2021/12/AA416346_alta.jpg "width =" 210

We must also remember that, while pate, mousse And terrines they are often understood as synonyms, from a strictly technical – and implementation – point of view there are some differences. Terrines usually require a passage in the oven and the ingredients are coarsely chopped; the pâtés, on the other hand, require the preliminary cooking or marinating of the ingredients, which will then be chopped very finely and tied with butter for a super spreadable effect. The less known rillettes are also spalmonds like pates, but have a less smooth consistency, thanks to the presence of coarser minced meat. Finally, mousses are a delicious variant of creamy pâté, thanks to the addition of fresh cream that makes them particularly soft and frothy. All variations in the name of softness, whether we are talking about preparations of fish, sea or river, or meat, whether simple or precious; which are served in a crust or in jelly, or elegantly sliced.

194059 "src =" https://www.salepepe.it/files/2021/12/AA301369_alta.jpg "width =" 93 "height =" 140 "style =" float: right;A tip: in the terrines it is very important that, when cut, the slices are compact and with very evident layers: spread the creamiest mixes evenly, leveling them with a spatula; add the other ingredients symmetrically and beat the mold on the work surface as you go, to eliminate any air bubbles and settle everything. At the end, press with your hands or cover with parchment paper and place a weight on it.

194002 "src =" https://www.salepepe.it/files/2021/12/TERRINES-RILLETTES-SALSICCE-PASTICCI-piatto.jpg "width =" 259 "height =" 329If you are passionate about the world of terrines & C., here is a volume not to be missed (also splendid as a gift, as long as you want to share your "secrets" …): Terrines, rillettes, sausages and pies. 80 homemade recipes of the great French tradition – Slow Food Editore, € 29.90
Pâté, savory pies, terrines, rillettes, pies and many other preparations pillars of the French gastronomy told by Gilles and Nicolas Verot, father and son, charcutier for generations. Their Parisian workshop Maison Verot, a destination for gourmands from all over the world, is perhaps the highest point of reference in the world for this particular art, similar to but different from the Italian butcher or butcher. The charcutier is in fact a chef: the recipes in the volume are in fact all replicable in the home kitchen, without the need for unavailable ingredients or special tools. Beautiful photographs and illustrations explain, step by step, each procedure, from the choice of raw materials to the final result, with basic and traditional techniques, of 89 recipes. Here are some recipes extracted from the volume.

194053 "src =" https://www.salepepe.it/files/2021/12/Anatra-e-albicocche.jpg "width =" 210 Duck and apricot terrine

Ingredients for 6 people: 650 g of whole pork belly (or 500 g of minced bacon) – 800 g of duck breast – 125 g of dried apricots – 1 egg – 50 g of fresh cream – 3 level teaspoons of salt – 4 pinches of ground pepper

1) With a knife, remove the skin (rind) and possibly the bone, taking care to preserve the fat of the bacon, then cut it into cubes of about 7 mm. Remove the skin from the duck breast and cut it into cubes of about 1.5 cm. Reduce the apricots to the same size. Place the bacon in the container of a food processor, season with salt and pepper, then mix with the robot at minimum speed.
2) Pour the egg and cream into the tray of and knead again until the mixture is homogeneous. Add the apricots and duck. Work vigorously by hand or with a food processor at minimum speed for 5 minutes. Transfer everything to a mold and press well. Put the mold in the cold oven. Set the temperature to 160 ° C and cook in a convection oven for an hour and a half.
3) With absorbent paper, remove any imperfections on the edges of the bowl while it is still hot.
Let it rest for an hour at room temperature, then refrigerate overnight. Take half an hour before serving. Keep cool and use within four days.

194054 "src =" https://www.salepepe.it/files/2021/12/TERRINE-del-Québec.jpg "width =" 210 Terrine of Quebec

Ingredients for 6 people: 550 g of whole pork belly or 400 g of minced bacon – 400 g of boneless pork loin or 400 g of minced loin – 100 g of dried cranberries – 330 g of light beer – 1 egg – 50 g of fresh cream – 3 level teaspoons of salt – 4 pinches of ground pepper

1) Pour the blueberries into a large glass and cover with beer. With a knife, remove the skin (rind) and possibly the bone, taking care to preserve the fat on the bacon, then cut it into cubes of about 7 mm. Cut the loin into cubes of about 1.5 cm. Place the bacon in the container of a food processor), season with salt and pepper, then mix with the robot at minimum speed.
2) Pour the egg and cream into the bowl and knead again until the mixture is homogeneous. Add the blueberries, half of the beer and the pieces of loin to the bowl. Work vigorously with the food processor at minimum speed for 5 minutes. Transfer everything to a mold and press well. Put the mold in the cold oven. Set the temperature to 160 ° C and cook in a convection oven for an hour and a half.
3) With absorbent paper, remove any imperfections on the edges of the bowl while it is still hot. Let it rest for an hour at room temperature, then refrigerate overnight. Take half an hour before serving. Keep cool and use within four days.

194055 "src =" https://www.salepepe.it/files/2021/12/RILLETTES-stile-le-mans.jpg "width =" 210 Le Mans style rillettes

Ingredients for 6 people: 1 kg of pork loin – 500 g of lard – 6 teaspoons of salt – 6 pinches of ground pepper

1) Cut the loin into cubes of 3 cm per side. Melt the lard over medium heat in an earthenware pot. Lower the heat keeping just a light boil, insert the loin cubes and let it simmer, with the lid on, for about 4 hours. Add the salt and pepper generously halfway through cooking.
2) Turn the pieces of meat every hour, until they fall apart in contact with the spatula. Empty the pan by pouring the fat into a bowl and transferring the pieces of pork to a plate. Sfilacciateli by hand, then pour them into the bowl with three quarters of the fat and mix.
3) Place the bowl in the refrigerator and stir every 15 minutes for an hour and a half, until a homogeneous preparation is obtained. Leave to rest in a cool place for 8 hours. Take half an hour before serving. Keep refrigerated and use within four days.

Posted on 17/12/2021


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Christmas side dishes: ingredients, techniques and 8 recipes to bring to the festive table – Italian Cuisine


When you start thinking about holiday menus, you think about appetizers, ravioli, stuffed turkey, desserts … Side Dishes. In fact, vegetables & co. they prove to be the necessary completion of the great main courses, as well as being dishes appreciated by vegetarian guests who, more and more often, sit at our table. Finally say goodbye to improvised salads and boiled vegetables. The time has come to compose bring inviting and chic vegetables.

The ingredients? Seasonal!
To create superfine side dishes, the many seasonal winter products come by car. There is the whole world of cabbages, that of turnips, leafy vegetables, i artichokes, i fennel, the pumpkin. To mix with evergreens celery, carrots, onions and products grown all year round such as i mushrooms champignons or pioppini. The recipes are embellished with fresh or dried fruit, from apples to almonds, with pickles and pickles and also with the savory touches given, for example, by fillets of anchovies or from cubes of cured meat. There is also a wide choice of preparation techniques, from fried to oven, without forgetting the salads but in a richer version than ever. Are you ready to discover the 8 recipes that we have selected for you?

194042Chickpea batter sticks. Let's start with some sort of Tempura made elegant by the original coating based on legume flour. Clean a small heart of thistle by dipping the ribs, gradually, in water with the lemon juice. Also clean a small bunch of chard, discarding the green leaves (you can use them for another preparation), 3 carrots and a heart of green celery, then cut all the vegetables into sticks 15-20 cm long. Blanch them for 4-5 minutes in salted water, drain and dry them. In a bowl, mix 130 g of chickpea flour, 3 tablespoons of cornstarch, 1.5 teaspoons of baking soda and 1 teaspoon of salt. Pour in 2 dl of water, stirring with a whisk. Dip the sticks in flour 00, in the batter and fry them in hot oil. Drain them on absorbent paper and serve, to taste, with a homemade ketchup prepared with 6-8 blanched and blended dried tomatoes, a chopped and browned red onion, 2-3 tablespoons of vinegar, 2 tablespoons of tomato puree, a small boiled beetroot and a few drops of Worcester sauce. For 4 people.
194043Pecorino artichokes. I am stuffed and au gratin with a crunchy breadstick coating. Cut 8 artichokes in half lengthwise, remove the internal hay and half of the stem (keeping it aside) and dip them gradually in water with lemon juice. Drain them, arrange them in a pan lined with parchment paper and season with oil, salt, pepper, thyme and half a glass of white wine. Cover with aluminum and bake 12 minutes at 180 °. Meanwhile, melt 2 anchovy fillets in a pan with oil and a crushed clove of garlic. Add the artichoke stems into small pieces and cook for 3 minutes. Add 2-3 chopped dried tomatoes, 20 g of crumbled breadsticks and a little julienne mint. Remove from the heat, remove the garlic, add 20 g of pecorino and pepper. Stuff the artichokes with the filling, sprinkle with more pecorino and grill for 3 minutes. For 4 people.
194044Braised thistles and mushrooms. A simple combination for a side dish elegant, which tastes of wood. Clean a kilo of thistles, cut them into 10 cm pieces and dip them in water acidulated with lemon juice. Dissolve 2 tablespoons of flour in a little cold water, add 2 tablespoons of oil, 1 of lemon juice and pour the mixture into 2 liters of salted water. As soon as it boils, boil the thistles for 50 minutes. Melt 30 g of butter in a pan and add a crushed clove of garlic, an onion, a rib of celery and a chopped carrot. Simmer over low heat for 20 minutes, mashing the vegetables a little. Wet with a ladle of water and remove the vegetables (you can reuse them in a soup). In the aromatic cooking sauce, melt another 60 g of butter with a generous grating of nutmeg. Add 300 g of mushrooms, cleaned and halved, and 300 g of peeled pioppini. Cook, add the thistles, chopped chives and sprinkle with a ladle of hot water. Let it cook for about ten minutes. For 6 people.
194045Sprouts au gratin. Small and cute, they are scented with thyme and covered with stringy cheese. Remove a pound of Brussels sprouts of the outer leaves and the base of the core. Boil them for 15 minutes in abundant salted boiling water. Stop cooking by immersing them in cold water and drain them on kitchen paper. In a bowl, mix 6 tablespoons of oil, a teaspoon of crushed black pepper and abundant thyme leaves. Transfer the sprouts to the bowl and mix so that they are well covered. Drain them, arrange them on a plate lined with baking paper and mash them with a meat grinder or with the bottom of a glass. Sprinkle them with a mixture of grated Grana Padano and Gruyère (160 g in total) and 2 tablespoons of sliced ​​almonds and bake in a preheated oven at 180 ° for 10 minutes. Serve the sprouts on the table while still hot. For 6 people.
194046Baked onions. At Christmas, even the simplest vegetables know dressing up! Peel 8 white onions and boil them in salted water until soft but not undone. Let them cool and cut them in half lengthwise. Separately chop 50 g of smoked bacon, 8 walnut kernels, the leaves of 2 rosemary sprigs and 50 g blueberries and the heart of the onions (the central 2-3 leaves). Mix everything, salt and pepper. Brush the onion boats with oil, fill them with the mince and sprinkle with breadcrumbs. Arrange them on a baking sheet lined with parchment paper and bake them in a preheated oven at 200 ° for about 10 minutes. Serve hot or lukewarm. For 8 people.
194047Reinforcement salad. From the Campania tradition, the chic version of a dish that cannot be missing on the Christmas table. Clean and divide a small white and yellow cauliflower into florets. Boil them for 15 minutes in salted water. In a large bowl, collect 100 g of pitted black Gaeta olives, 2 tablespoons of pickled capers, 250 g of mixed pickled vegetables (carrot, peppers, turnip, gherkins) or 12 chopped anchovy fillets in oil. Season with ground pepper, 2 tablespoons of vinegar and 4 tablespoons of oil. Add the cauliflower and mix. Blanch the leaves of a bunch of parsley, drain, let them cool and chop them in a blender with a bunch of chives, 6 tablespoons of oil and a pinch of salt. Let the reinforcement salad rest in a cool place for a few hours before serving it with the parsley oil added at the last minute. For 4 people.
194048Mixed salad with quinces. The unusual apples complete a winter mix, candied and caramelized. Peel 2 small quinces, cut them into wedges, remove the cores and place them in a saucepan with 5 dl of water, 2 lemon zest, a pinch of salt, 200 g sugar and 2 peppercorns. Bring to a boil, cover and cook over a very low heat for 2 hours. Let cool, drain the apples and put them in a bowl. Filter the cooking syrup, pour it over the apples, cover and refrigerate overnight. The next day, peel and wash 1 small head of Treviso radicchio and one of Belgian endive. Peel a stalk of white celery and one of green celery, peel 100 g of celeriac and cut into sticks. Mix the salad leaves with the sticks and season with a drizzle of oil, a few drops of vinegar, a pinch of salt and a sprinkle of pepper. Drain the quinces, add them to the salad and serve. For 4 people.
194049Pan of turnips and fennel. I am frosted with sugar and butter, which form an enveloping cream. Peel 4 small turnips and cut them into four wedges. Peel and wash 12 radishes, cut the larger ones in half and leave the small ones whole. Peel 2 fennel, keeping the green barbine aside, and cut them into wedges. Peel 6 small shallots. Melt a knob of butter in a large pan, add all the prepared vegetables and brown them gently for 2-3 minutes until they begin to brown. Season with salt and pepper, add 100 ml of water, 100 ml of vinegar, 2 tablespoons of sugar and continue cooking in a covered pot and medium heat for 8-9 minutes, until the vegetables are cooked al dente. Uncover the pan, raise the heat and continue cooking for another 2-3 minutes until the cooking juices have reduced to a syrupy consistency and the vegetables begin to caramelize. Season with salt and pepper, sprinkle with the fennel barbine kept aside and serve. For 4 people.

December 2021

Festive brownies – Sale & Pepe – Italian Cuisine

Festive brownies - Sale & Pepe


Preparation of party brownies

1) Start preparing the brownies by melting the chocolate. Bring to a generous boil water in a saucepan. Coarsely chop the dark chocolate in a smaller saucepan and add the butter. Arrange the saucepan with chocolate is butter inside the saucepan with thewater in a light boil. Melt the ingredients in a double boiler, stirring. Break the nuts with the nutcracker and extract the kernels. Arrange them between 2 sheets of baking paper and chop them coarsely with a meat mallet.

2) Prepare the mixture by shelling the eggs in a bowl, add it sugar and the milk and whip them with the electric whisk. Pour in the melted chocolate in the bowl, stirring constantly with the whisk. Add the flour and mix it into the mixture. United i walnut kernels chopped and mix again.

3) Cook and decorate. Line the pan with wet and squeezed parchment paper, pour the mixture inside and level it. Bake in a preheated oven at 180 ° C for 30-35 minutes. Remove the pan from the oven and let the cake cool completely. Arrange it on a cutting board and cut into cubes of 2-3 cm per side. Place each cube in a paper cup. Melt the White chocolate. Fill the disposable syringe and discard without the needle with the White chocolate melted. Write and draw greetings or other decorations on the surface of the brownies.

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