Tag: Infusion

Raviolini del plin recipe stuffed with fondue and pepper infusion – Italian Cuisine

Ingredients

400 g young fontina
400 g flour
150 g milk
130 g fresh cream
100 g durum wheat semolina
5 g peppercorns (the most delicate is that of Sarawak)
13 yolks
3 whole eggs
butter
salt

Duration: 1 h 50 min

Level: For experts

Dose: 10 people

For the recipe for raviolini del plin stuffed with fondue with pepper infusion, clean the fontina cheese, cut it into cubes and transfer them to a saucepan with the milk and cream; cook everything in a bain-marie, over low heat, and as soon as the cheese starts to melt, remove from the heat and quickly incorporate 3 yolks. Bring the fondue back on the stove, and stir until it is well blended and smooth (if it presents lumps, blend it). Transfer the fondue to a bowl, cover with plastic wrap and let it harden in the fridge.

Sift the flour and semolina on the pastry board, arrange them in a fountain and pour the whole eggs and the 10 remaining yolks (220 g) in the center; mix the ingredients in the center, then start to incorporate the flour with your fingertips, finally knead with the palms of your hands until you get a soft and elastic dough; put it in a bowl, wrap it with plastic wrap and refrigerate for about 30 '. Roll out the dough into 1-2 mm thick sheets; work little by little keeping the rest under the film.

Transfer the firm fondue into a pastry bag and prepare the raviolini del plinfacendo a long row of fondue balls (ø 1 cm) on the dough sheet, starting from 2-3 cm from the bottom edge and spacing them about 1 cm apart. Prepare another identical row, leaving 2-3 cm free from the upper edge. Turn the free flaps of puff pastry over the filling, seal well, then pinch in the free point between the balls. Alternatively, make 2 long strips of filling, in the same position described above, turn the pasta over, seal it well, then pinch every 2 centimeters (this technique is faster but the sealing of the pasta will be less firm). Proceed in the same way with the whole sheet.

Bring 800 g of water to a boil, turn off and infuse the crushed pepper for 2-3 '. Boil the plins in salted water for 1 'from the boil. Heat 2 large walnuts of butter in a saucepan with a pinch of salt and 2 spoons of raviolini cooking water. Drain the plins with the skimmer, season with the butter, then distribute them in the soup plates and complete with a ladle of filtered infusion.

Infusion recipe of roobios and mandarin – Italian Cuisine

Ingredients

200 g Mandarin juice
40 g Acacia honey
6 g Green Rooibos
1 piece of cinnamon stick
1 orange peel
1 Clove
1 Juniper berry
1 Coriander seed
1 Lemon peel
1 Cardamom berry
1 Chunk of fresh ginger
Half star of star anise

Duration: 10 min

Level: Easy

Dose: 2 people

Heat the juice with 70 g of water, peel and honey, without boiling; then add the rooibos and the spices, after 1` turn off and leave to infuse for 6-8 ’. Strain and serve hot.

Infusion or decoction: what is the difference? – Italian Cuisine

With the cold temperatures you feel like a steaming drink. Even better if, besides heating, it is good for the body

The temperatures are lowered, it is time for herbal teas to warm up a little, but not only. The active ingredients of officinal plants, in fact, also play an important medicinal role.

Infusion or decoction? They are not the same thing

Choose the most appropriate compound to solve the problem or the discomfort that from time to time you want to eradicate, it is not something for everyone, so it is always better to turn to a herbalist. And a lot also depends on the type of drink. Infusion or decoction, which is better to prepare?

What is the infusion and how to prepare it

The infusion is the easiest and quickest way to extract the active ingredients from more delicate parts of plants, like flowers and leaves. To prepare it, bring the water to a boil and, once removed from the heat, pour it over the previously chopped and chopped herbs. Then you can filter and drink immediately, or pour into a ceramic or glass container with the lid, where to store it for no more than a day, because the active ingredients are volatile and evaporate. Depending on the time of maceration, a drink will be obtained aromatic or therapeutic. In the first case, it takes 5 minutes of infusion, in the second up to 20 minutes. Even the quantity is bound to the use that you want to do, but in general it goes from about 15 grams of dried ingredients to 35 grams, if they are fresh, per cup (230 ml of water). We also recommend do not use more than five herbs at a time, because they could interact unfavorably. The aromatic herbs that can be generally prepared in infusion are mint, lemon balm, verbena, elderberry, artemisia and thyme.

And the decoction how is it done?

Not to be confused with the infusion is the decoction. In this case they are used the most coriaceous parts of medicinal plants, like roots, hard seeds and bark. The components should be placed in a pan with cold water, which will be brought to a boil. Depending on the chosen plants – the quantity is similar to those previously indicated for the infusion – you must let it simmer over a low heat for 10 to 30 minutes and then let it rest for another 10 minutes, just enough for it to cool off. The decoction can be used both for internal use and for external use, as in the preparation of wraps, but in this case flowers and leaves are usually used. Among the most widespread decoctions we recall that of ginger, excellent for treating sore throats and colds, and that of parsley, ideal for purifying the kidneys.