Tag: Italian

How to make mixed boiled meat – Italian Cuisine

The cuts of meat, the aromas, the cooking. Our Joëlle Néderlants guides us through one of the most invigorating recipes of the winter. And more convivial, for a Sunday lunch with friends

L'winter in our opinion? It can only be at the table, in the company of friends and relatives, with a rich, hot dish, to share. Boiled meat is one of those dishes, a typical recipe from northern Italy, the symbol of party and of family.

how to make mixed boiled meat

Preparing it requires care, but following some rules basic you can bring a real delicacy to the table. The aspects of fundamental importance for the success of the dish are: the cuts of meat to be used, the inevitable aromas and the cooking method.

Look at the tutorial in the gallery above for the complete recipe for mixed boiled meat, to be prepared step by step with our advice.

Mixed boiled meats: cuts and quantities

For a boiled meat for 4-6 people we used seven cuts: 600 g of hen, 600 g of veal brione, 500 g of tongue, 800 g of priest's hat, 400 g of beef white meat, 300 g of veal tail , 500 g of veal ossobuco. The meat must be cooked when the water boils, so it will retain juices and nutrients (instead to make a good broth we start from cold water). Serve the boiled meat with green sauce, horseradish, mustard and mustard.

Chocolate Mandarins – Chocolate Mandarins Recipe – Italian Cuisine

First of all, melt the chocolate (in a bain-marie or in the microwave), add the cream and mix until a thick and homogeneous cream is obtained.

Then peel the mandarins, taking care to eliminate the white filaments and any seeds without damaging the wedges.

Dip each slice in the chocolate (now lukewarm) for half, then pass it in the chopped hazelnuts.
As they are ready, place the wedges on a clean surface so that the chocolate dries: to speed up the times, you can move them for 15-30 minutes in the fridge.

The chocolate mandarins are ready, serve them immediately.

a Sardinian couscous that smells of Tunisia – Italian Cuisine

A typical recipe of the island of Carloforte with a fascinating history. Semolina, chickpeas and wild fennel are the ingredients that can not miss!

It is not a simple couscous. The cascà alla carlofortina it is a dish that is difficult to taste outside of Sardinia, or rather from the region of Sulcis, in the south west of the island, between Carloforte and the village of Calasetta. The plate is the protagonist of a festival dedicated to him, that of Couscous Tabarchino, which is held every year in April in Carloforte. But its history has ancient roots: the population of these areas was of Ligurian origins and, between 1540 and 1738, colonized an area of Tunisia, on theTabarka island. Hence the Arab influences in the Carloforte cuisine. There are several versions of this recipe: in fact, durum wheat semolina is mixed with various vegetables and legumes (winter or spring depending on the season), herbs and spices. Over time, pork has also been added (such as thumbtacks for example). Let's find out how to prepare this dish.

The recipe of carlofortina cascà

Ingredients for 4 people

To prepare the cascà alla carlofortina you will need: 250 g of cous cous, half savoy cabbage, 150 g of ready-made canned chickpeas (if you dry them, remember to put them in the water overnight), 3 medium carrots, 1 onion, 1 small cauliflower, 2 artichokes (if it is season, otherwise you can replace them with courgette or potato and add for example peas and aubergines) 1 bunch of wild fennel, extra virgin olive oil to taste, mix of powdered spices (coriander, cinnamon, star anise, cloves, nutmeg), salt to taste.

Method

Put 250 ml of water on the fire with the addition of a spoonful of extra virgin olive oil. Bring to a boil, then remove the pan from the heat and add the couscous. Let it rest covered so that it absorbs the water and swells. Add more oil (about 2 tablespoons) and mix it. Once ready, shell it with a fork and set it aside.

Chop the onion and brown it in a pan together with two tablespoons of extra virgin olive oil. Then add the cabbage cut into slices, carrots, cauliflower (and any other seasonal vegetables). Add water little by little to finish cooking the vegetables. Don't forget the wild fennel.

If the chickpeas are dry, boil them in salted boiling water for 45 minutes in a pressure cooker.

Heat more oil and brown a clove of garlic, add the clean artichokes and cut into small pieces. It will take about 15 minutes.

Add all the ingredients, sprinkle everything with the spices in the quantity you want, then serve.

Gordon Ramsay Recipes