Tag: Goat

Tortelli with artichoke bottoms and goat cheese with a velvety orange and tomato sauce – Italian Cuisine

Tortelli with artichoke bottoms and goat cheese with a velvety orange and tomato sauce


1) Prepare the pasta. Sift the flour and the semolina, arrange them in a fountain and place them in the center eggs, i yolks and a big pinch of salt. Knead the dough until it is smooth and homogeneous, form a ball, wrap it with cling film and let it rest in the refrigerator for at least 1 hour.

2) Meanwhile, prepare the filling. Obtain the artichoke bottoms, deprive them of the internal hay and gradually wet them with the juice of the lemon so that they do not blacken. Boil them in boiling water salted for 15 minutes and drain. Wash and coarsely chop the herbs. Brown thegarlic whole with 2 tablespoons of oil, then join the herbs, add salt and cook with the lid on for 2-3 minutes. Uncover and let the vegetation water dry. Put the i artichoke bottoms cut into small pieces and the herbs and blend briefly intermittently to obtain a homogeneous but not too fine mixture. Transfer it to a bowl and mix it with the goat, the leaves of the thyme, the grated zest of 1 Orange and a generous grind of pepper.

3) Roll out the pasta into a thin sheet with a machine or a rolling pin and cut out many discs with a 8-10 cm diameter pastry cutter. Arrange one hazelnut of filling on half of the discs and cover with the remaining discs. Press the edges with your fingertips to seal them and then scallop them with a 6 cm diameter wavy cutter. Let the ravioli dry on the generously floured work surface while you prepare the sauce.

4) Prepare the sauce. Squeeze the oranges (even the one you used the zest). Clean the shallots, chop and brown with 3 tablespoons of oil in a large pan. When they are wilted, add the juice of the oranges and let it caramelize over high heat for about 10 minutes (it should be reduced to about half). Join the tomato puree, stir and continue cooking for 10 minutes. Blend about half of the sauce with the hand blender, mix it with the coarse half and tie with the butter. Cook the ravioli in plenty of boiling salted water, drain and toss with the Orange sauce.

Rosso di Mazara, goat cheese and peanut recipe – Italian Cuisine

Rosso di Mazara, goat cheese and peanut recipe

  • 200 g goat cheese
  • 100 g roasted peanuts in shell
  • 40 g carrot
  • 40 g milk
  • 30 g celery
  • 20 g white onion
  • 6 red prawns
  • ice
  • White wine
  • Pecorino cheese
  • sprouts of shiso (Japanese basil) or new salad
  • extra virgin olive oil
  • lemon
  • salt
  • black pepper

Shelled shrimp, clean the dark filament tails and keep heads and shells aside.
Cleanse and chop celery, carrot and onion and lightly fry them in a saucepan with a drizzle of oil. Add the shrimp shells and heads and toast them for 3 minutes.
Gradient with 1/2 glass of white wine and, when the alcohol has evaporated, add 250 g of ice.
Lower heat and cook for 20 minutes. Then blend in the cutter, then strain into the Chinese colander or chinoise lined with gauze.
You do reduce the filtered mixture again in a saucepan, with a lemon zest, salt and pepper, until the density of a sauce.
Blend goat cheese with milk to obtain a cream.
Shelled the peanuts and chop them.
Close the prawn tails in a vacuum-packed bag with a drizzle of oil and the sauce (an amount equal to half the weight of the tails). Seal and cook in the Roner at 61.5 ° C for 1 minute and 30 seconds.
Cool with ice. Alternatively, steam the shrimp tails for 2 minutes; let them cool in the shrimp sauce, letting them flavor for 1 hour.
Serve shrimp on goat cream with peanuts and shiso sprouts or new salad leaves; you can add a pinch of cumin, whose flavor is somewhat reminiscent of shiso.

Nigella tartlets with goat cheese – Italian Cuisine

Nigella tartlets with goat cheese


1) Knead the corn flour with the white one and with the butter into small pieces; salt, pepper and add 2/3 of the nigella seeds. If needed, add 2 tablespoons of ice water, form the dough, divide it into 2 logs, wrap them in kitchen paper and let them rest in the fridge for 2 hours.
2) Oil 16 tartlet molds, cut thick slices of dough, mash them with your palm then shape them into molds with your fingers and trim the edges with a knife. Cover the surface of each tart with parchment paper, fill with chickpeas and transfer to the oven at 180 ° for 15 minutes; remove the chickpeas and the paper and finish cooking for another 5 minutes. Remove the tartlets, let them cool and then gently unmold them.
3) Peel and coarsely chop the onion, wet it with vinegar, salt it, fry it in a pan with 1 tablespoon of oil and sugar; when it starts to caramelize, transfer it to a plate and let it cool. In a bowl, mix the goats with the milk, parmesan, half of the prepared onion and pepper. Fill the tartlets with the mixture prepared using an ice cream portioner; decorated with nigella seeds and the remaining onion and serve.


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