Tag: Green

The fillet with green pepper, the meat as the French like it – Italian Cuisine

A fine cut cooked according to the French tradition with cream and butter. Discover the recipe of this kitchen classic

The fillet with green pepper is a traditional French dish, very rich, but very easy to cook. It takes a few ingredients, but of the highest quality, starting from the meat, which must be lean and tender. For this reason it is essential that it derives from the fillet of beef, a fine cut that is obtained from the rib and that is free of fats and nerves. Then serve green pepper, cream, mustard, Brandy.

The aroma of green pepper

The green pepper it is obtained from the fruit of the pepper plant and takes on this color when it is not completely mature. It can be stored dry, in brine or in vinegar. Green pepper has the characteristic of having a very fresh taste compared to the spicier one of the other types: it is herbaceous, balsamic and gives the maximum if kept as natural as possible.

Meat cooking

Deciding at which point the fillet is ready is subjective, but for this recipe it is essential that the heart of the meat is to the blood. In French it is said saignant cooking, to the blood in fact. To get it, keep the meat on high heat for two minutes, turning it on each side, then remove it immediately: in this way an external crust will form, but the heart will remain red and very hot, and aroma and taste will be guaranteed.

The recipe of fillet with green pepper

Ingredients
4 medallions of beef fillet, about 800 g, 150 ml fresh cream, 50 g butter, 3 tablespoons green pepper, 2 tablespoons mustard, a small glass of Brandy.

Method: First, take the meat medallions and wrap them with a kitchen string on the sides, so that they do not lose their shape during cooking. Crush a few grains of pepper and sprinkle the meat fillets on both sides with these, and press to adhere well to the surface. Heat the butter in a pan, brown the fillets two minutes per side, add salt and then place them in a warm dish. Crush the remaining peppercorns and add them to the butter, sprinkle with the Brandy and then add the mustard and fresh cream. Let it thicken and then put the meat fillets back into the pan, turn them a minute on each side, check them with salt and then serve. Pour the excess sauce into a gravy boat and leave it on the table for the guests.

In the tutorial some more tips for a perfect thread

Steak Soft Tacos

by Pam on February 14, 2013

I had a craving for steak tacos earlier in the week so I threw some together for dinner. I simply seasoned the steaks and cooked them in my grill pan before chopping them up into bite sized pieces. I slathered some refried beans on the flour tortilla then topped the steak tacos with avocado, lettuce, tomatoes, cheddar cheese, and green onions for a delicious taco that satisfied my Mexican food craving. We all loved these tacos and my husband enjoyed the leftovers the following day. This was a quick and easy meal that tasted fantastic.

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.

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Steak Soft Tacos

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

2 thin NY Steaks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Flour tortillas
1 can of refried beans, heated
1-2 avocados, diced
Romaine lettuce, chopped finely
Cheddar cheese, shredded
Grape tomatoes, diced
Green onions, diced
Salsa (optional)
Sour cream (optional)

Directions:

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

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from red to green, here's how to prepare them – Italian Cuisine

How to do it? With vegetables! From red to green, children (and others) will love it!

Thursday gnocchi! Simply dressed with butter and sage, with a tomato sauce and basil or a ragout, of meat or fish, are the passion of adults and children. The important thing is the raw material, or the potatoes with which they prepare. If we have already talked about the most common mistakes we all make in preparing gnocchi, today we propose to make them even more aesthetically pleasing. Have you ever tried making colorful dumplings?

10 gnocchi errors

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The orange dumplings

Soft and delicious, i pumpkin gnocchi they are prepared in many different ways, with or without potatoes, but also with ricotta or without gluten. Sweet and delicate, they are seasoned with butter, sage and parmesan, or with one cheese cream – try with the Montasio melted for example – and toasted hazelnuts, or with crispy speck and cream.

The red dumplings

To get pink and red dumplings, try the le beets: simply blend a pre-cooked product and add it to potatoes and flour in the dough. Be careful though that the beetroot can wet and make the dough liquid, so adjust the amount of flour accordingly. They will not only be beautiful to look at, but also tasty. Season with pesto, or with butter and lemon zest.

Green dumplings

A common and always delicious variant of gnocchi is that with spinach, which gives life to bright green gnocchi. Also in this case, fresh spinach will be added to the dough: follow the spinach gnocchi recipe. The most suitable seasoning? In addition to the more classic ones, in this case you can also choose a fish sauce you hate cheese.

The blue dumplings

The purple potatoes they give the gnocchi a bluish color. These potatoes are quite sweet and resemble hazelnuts. They also have a powdery pulp. Combine them with a sauce that gives a chromatic contrast, for example one Parmesan cream.