Tag: greens

Recipe Cacio e pepe with sea urchins and turnip greens – Italian Cuisine

Recipe Cacio e pepe with sea urchins and turnip greens


  • 280 g tube type pasta
  • 100 g turnip greens
  • 80 g clean fresh sea urchins
  • 80 g grated pecorino
  • 2 peeled cloves of garlic
  • vegetable broth
  • extra virgin olive oil
  • salt
  • black and white pepper

Clean sea ​​urchins and mix them with extra virgin olive oil. The turnip greens are blanched for 2 minutes in a little boiling salted water with a little oil and garlic and then drained on kitchen paper.
Prepare the broth (white onion, celery, carrot, bay leaf and pepper) boil it for 2 hours and then filter it with the Chinese colander.
In a saucepan pour a thin layer of oil into the pan, add the garlic and when it is golden remove it. Add 3-4 ladles of broth and stir, then raise the heat and grind the pepper, just before boiling. When it boils, add half of the pecorino and mix with a whisk.
Dilute with 1 ladle of broth and stir until you get a smooth cream.
Cook the pasta for only 5 minutes in boiling salted water, then drain and sauté it in a pan with the cream for 1 minute, then add a ladle of broth and finish cooking for another 5 minutes.

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Eve lasagna with turnip greens and seafood sauce – Italian Cuisine

Eve lasagna with turnip greens and seafood sauce


1) Cleanse turnip greens, blanch them for 3 minutes in salted water, drain and sauté them in a pan with a drizzle of oil, 1 peeled clove of garlic and anchovies. Wash and open the mussels with 1 clove of garlic and 2 sprigs of parsley in a pan over high heat, drain and filter the emitted water. Repeat the operation with clams and cockles. Shelled molluscs and set them aside, covered with a few tablespoons of their water. Shell the shrimp, remove the black thread and add salt.

2) Reheat 3 tablespoons of oil in a saucepan, add the flour and toast it. Dilute with the fish broth and 1 dl of the mussel water. Bring to a boil stirring. When the sauce thickens, add the cream and grated lemon zest, season with salt and pepper. Let it cool down and add the shellfish and 1 tablespoon of chopped parsley.

3) Cook lasagna 1 minute in salted water, drain them and spread them out on a cloth. In an oiled pan, make a layer of lasagna, cover with part of the turnip greens, seafood sauce, shrimp and pepper. Carry on until all the ingredients are used up, ending with a seafood sauce and turnip greens. Cover with aluminum e bake at 180 ° for 30 minutes, uncovering in the last 5 minutes. Let it rest a few minutes before serving.

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Posted on 18/12/2021

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Tubetti with cod and turnip greens – Italian Cuisine

Tubetti with cod and turnip greens


Tubetti with cod and turnip greens, the preparation

1) Clean the spring onions, slice them and cook them wither in a pan with 3 tablespoons of oil; add the washed and cut cod a
chunks, chopped chilli, bay leaf, a pinch of oregano and salt; cover the pan with a lid and cook for
5 minutes. Finally, add a sprig of washed and chopped parsley.

2) Let it brown garlic in a pan with 2 tablespoons of oil, add the turnip greens into small pieces, add salt, wet with a ladle
of water and cook for 10 minutes. Add the chopped anchovy fillets and a tablespoon of chopped parsley.

3) Cook the pasta in boiling salted water, drain, season with cod and turnip greens, mix and serve.

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Posted on 11/19/2021

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