Tag: goodness

Recipe fried cauliflower, a crispy Marches goodness – Italian Cuisine

Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizer

Ingredients

100 g White flour
1 Kg Large cauliflower
1 pcs Egg
Olive oil
Dry white wine (or aniseed liqueur)
salt
pepper

Duration: 45 min

Level: Middle

Dose: 4 people

Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizerClean and wash the cauliflower, removing the green leaves. Put it to cook in a pot containing plenty of boiling, lightly salted water. While the vegetables are cooking, prepare the batter that will serve for its frying.

Put the flour, sieved, in a bowl, add a pinch of salt and a freshly ground pepper. Add the egg, carefully mixing, as well as a lot of white wine (or anise liqueur) as you need to obtain a rightly thick batter. Let the batter rest, covered.

Check the cauliflower cooking, which you will drain when it is still slightly al dente. Drain well, then remove the tufts and leave to dry, lying on a towel. Then dip them, one or two at a time, in the prepared batter, turning them over with two forks to cover completely. Meanwhile, you will have heated in the pan plenty of oil.

Dip the tufts as you prepare them and fry them until golden and crispy. Drain them and spread them on an absorbent paper because they lose excess grease. Add salt and serve immediately, hot.

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Pasta with artichokes: 25 recipes of pure goodness – Italian Cuisine

Who has been in Rome knows it. Pasta with artichokes is a great timeless classic that conquers with its simplicity. To prepare it by following the recipe of the capital, we must boil short pasta al dente and season it with artichokes that we will have sautéed with extra virgin olive oil, garlic and mint. When the fire is off, we will add abundant pecorino cheese grated Roman and a generous ground pepper.

The variations

Like all regional recipes, this Lazio preparation lends itself well to being declined in other versions that draw inspiration from the best combinations of artichokes and other ingredients.

Some rules

An imaginative dish is not a dish without rules. And at the base of the preparation of a good pasta with artichokes we find theirs correct cleaning. First of all it is necessary cut the tip artichokes removing the thorns when present and the hardest leaves. At this point, starting from the stem and moving towards the leaves with a sharp knife, clean them removing all the external parts harder. Now they will go come back following the circular shape with the knife and, as a last step, take off your beard. This is a very important phase of cleaning the artichoke and must be done with a dig. Holding the flower firmly in one hand, we will remove the inside with the other. Once cleaned, dip the artichokes in acidified water to prevent oxidation.

And now that they're clean … how do we cook them? In the gallery we give you 25 pasta recipes with artichokes

Pears: the goodness of savory recipes – Italian Cuisine

In sweet or savory recipes, pears are an ingredient that will captivate you at the first bite

Perfect if combined with sugar, they are irresistible when combined with intensely flavored cheeses, because with their sweetish taste the sapidity of the latter dull. There are many varieties, each with different characteristics and suitable for specific preparations. La Decana, for example, for its sweet and juicy pulp, is suitable for the preparation of fruit juices or jams. The Kaiser, with its white pulp and the tobacco-colored peel, is indicated to be eaten raw, in salads, just as the William, with its light green skin, is excellent in fruit salad or cocktail shake.

In general, all are an excellent natural anti-inflammatory, they are rich in fibers and polyphenols, and therefore antioxidants. Follow our tips to cook them in a salted form.

Salad with cucumber

To prepare this quick and fresh hors d'oeuvre, cut into small pieces a cucumber, a decan pear and a few mint leaves. Separately, toast a handful of pine nuts in a saucepan without condiments. Add them to the cucumber and pear and season with a vinaigrette of oil, balsamic vinegar, salt and pepper. Stir and serve.

Milk-shake pears and bacon

An unusual and appetizing finger food: cook in a pot the pear cut into small pieces with some milk, salt, pepper and a few slices of bacon. Once cooked, blend the mixture and keep cool. Separately, brown other slices of bacon in a little butter. Serve pouring the pear cream into a glass and garnish with the slices of browned bacon.

Cavatelli, songino and pears

This pasta salad can also be prepared the night before. First cook the cavatelli and drain when al dente. Wash them under running water and toss them with pear cubes previously browned in a knob of butter, chunks of Roquefort cheese and the fresh song. When serving, season the pasta salad with an emulsion of extra virgin olive oil, balsamic vinegar, salt and pepper.

Pear and ginger chutney

Quick to prepare, this sauce is an excellent accompaniment for meat and fish. To prepare it, cut into two pieces of pears, an apple and fry in a saucepan with sliced shallots and fresh ginger. Add a tablespoon of apple vinegar, the juice of a lemon, a pinch of pepper and some cloves. Cook for ten minutes. Then add a tablespoon of brown sugar, raisins and mix to mix everything. Cook until the fruit has softened. Let it cool and serve.

Risotto with pears and pecorino cheese

A classic of tradition, with the combination of pears and pecorino, as is appropriate in every self-respecting inn. To prepare it, brown the shallots and when it is golden add the rice and shortly after, add a glass of dry white wine. Cook. Five minutes before the rice is ready, add a knob of butter, the pears cut into small pieces, the grated pecorino, a spoonful of chopped nuts and seasoned with salt and pepper. Serve hot.

Stuffed rigatoni

A filled pasta for an important menu. Cook the pasta, drain it al dente and pass it under cold water. In a bowl mix the ricotta, salt and pepper. Add to the mixture the walnuts, the pear cut into small pieces and stuffed the rigatoni with this cream. Place them on a baking sheet covered with baking paper, sprinkle with grated pecorino and bake at 180 degrees for 20 minutes, until the dough is golden.

Bresaola, pear and Parmesan

A fast and tasty appetizer. Cut and brown the pears in a pot with a knob of butter. When they are soft, spread them over the bresaola, add the Parmesan cheese, a drizzle of extra virgin olive oil and serve.

Browse walnuts and pears

This savory pie can be served as an appetizer or as a second course. Prepare it by frying the pears cut into small pieces in a knob of butter. When they are soft roll them out on the puff pastry that you will have previously sprinkled with a layer of bread crumbs. Add two handfuls of crumbled walnuts and the sweet gorgonzola melt in a saucepan with three tablespoons of cream. Bake the cake at 180 degrees for 25 minutes and serve.

Savory pie with pear and speck

Another variant of a savory pie, with base of brisè dough. Separately, in a saucepan, brown the pears with a knob of butter, salt, pepper, two handfuls of boiled chestnuts, speck strips and a handful of chives, preferably the fresh one. Brown everything, until the pears have lost some of their water. Pour the mixture into the pan of pasta brisè, add smoked scamorza cut into small pieces, bake at 180 degrees for 15 minutes and serve hot.

Pear skewer

An easy appetizer that you can prepare the night before: just remove it from the refrigerator and place it in the oven for a few minutes to heat it. Cut the pears into discs, place them in a pan with a knob of butter and a spoonful of brown sugar and brown. When the pears are golden but not overcooked, remove them from the heat and put them in a skewer, alternating with pieces of gorgonzola. Continue by alternately inserting pears and gorgonzola. The latter with the heat of the pears will soften. Serve on a salad dish dressed with an emulsion of extra virgin olive oil, salt and balsamic vinegar.