Tag: herb

Recipe Cardoncelli breaded with herb mayonnaise – Italian Cuisine

In this recipe we used the egg completely, using the yolks for the mayonnaise and the egg whites to bread the cardoncelli. The breading can be made with blended carasau bread, particularly crunchy, but also with leftover bread or breadsticks

Ingrediants

200 g seed oil
100 g carasau bread
6 clean cardoncelli mushrooms
4 eggs
1/2 friggitello pepper
lime
chives
dill
salt
extra virgin olive oil

Duration: 45 min

Level: Easy

Doses: 6 people

For the recipe some cardoncelli breaded with herb mayonnaise, blend the carasau bread in the cutter. If you like, you can flavor it with a small piece of minced garlic and a few leaves of parsley, a combination of flavors characteristic of mushrooms. We preferred to leave it neutral.
Separate the yolks from the egg whites and beat them lightly with a pinch of salt.
Cut halve the cardoncelli, pass them in the egg white, then in the chopped carasau. Place them on a baking tray, grease them with a drizzle of oil and bake them at 200 ° C for about 30-35 minutes.
Prepare meanwhile, the herb mayonnaise: whip the egg yolks with 1 tablespoon of lime juice, pouring the seed oil slowly. Finally, adjust the taste by adding salt and lime juice.
Complete the sauce by combining 1 tablespoon of chopped chives, the finely chopped pepper and 1 tablespoon of chopped dill.
Serve cardoncelli with this sauce.
To know: very firm and delicate, cardoncelli, typical of Puglia and Basilicata, are also grown and are always available. The herb mayonnaise is our interpretation of the tartar sauce with chives, friggitello and dill that replace onion, gherkins and parsley.

Recipe: Valeria Nozari, Texts: Angela Odone; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Herb beef with colored carrots – Italian Cuisine

Ingredients

700 g rump of beef
500 g multicolored carrots
sage
thyme
rosemary
extra virgin olive oil
salt

Duration: 3 h

Level: Easy

Doses: 6 people

For the Herb Beef with Colored Carrots recipe, chop a clump of each herb. Grease the rump with oil over the entire surface and "bread it" in the chopped herbs; arrange it in a baking dish, lightly salt it, cover it and let it marinate for 2 hours at room temperature.

Brown the marinated rump in a fat-free pan for 5 'per side, then bake it at 160 ° C for 20', turn off the oven and leave it warm for another 10 '. Chop the carrots, peel them and cut them into chunks.

Cook them in a pan with a thin layer of oil, gently, for 20-25 ', adding a drop of water if needed. Salt at the end. Serve the rump with its sauce, accompanying it with carrots and fresh herbs to taste.

Herb Sauce – Herb Sauce Recipe – Italian Cuisine

herb sauce it is a fresh and tasty seasoning, perfect for flavoring white meat and various types of vegetables. I love it as a salad dressing, for example, but also on grilled chicken it is not bad, and it could be a good method to give it flavor and make it less dry and make it appreciated even by non-chicken breast lovers;) The sauce with herbs it really prepares in a few minutes, the only nuisance can be chopping aromatic herbs, but basically it takes little. You can also choose which herbs to use and change them from time to time to always try new tastes and combinations;)

First wash the selected herbs (I used basil, rosemary, parsley and mint), dry them, remove the stalks and mince them.

Once minced, put them in a bowl and add salt, pepper, cream and oil, then emulsify well with a fork.

The herb sauce is ready, you can use it immediately or keep it in the fridge (but if you keep it in the fridge, emulsify it again before serving it).

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/herb-sauce-herb-sauce-recipe-italian-cuisine html