Tag: Italian

Recipe Curry pork fillet with polenta – Italian Cuisine

Ingredients

170 g pork tenderloin
60 g polenta flour
20 g grated Parmesan cheese
15 g fresh cream
10 g butter
a teaspoon of sweet curry
dry white wine
salt

Duration: 1 h 10 min

Level: Middle

Dose: 1 people

To prepare curry pork fillet with polenta cook the polenta with 120 g of boiling salted water. When cooked, stir in the Parmesan; roll it out on a large plate and let it cool, then cut it into sticks. In a non-stick pan, melt the butter, which you will hardly salt: this operation serves not to directly salt the meat that otherwise would dry too much. Place the polenta sticks and the fillet in the foaming butter, tied with a double loop of kitchen string so that it does not deform during cooking. Leave on the heat until the fillet is completely cooked and the polenta is crispy. Remove the fillet and polenta from the pan, keeping them warm. Remove the cooking fat, then pour a spoonful of white wine into the pan, let it evaporate for a minute, then add the cream and curry and leave to restrict for a couple of minutes. Serve the hot fillet, accompanied by polenta and sauce.

Recipe Risotto with grains, first salt and pomegranate – Italian Cuisine

Ingredients

800 g vegetable broth
320 g Carnaroli rice
50 g extra virgin olive oil
40 g onion
40 g chopped almonds
White wine
pomegranate seeds
first salt cheese

Duration: 30 min

Level: Middle

Dose: 4 people

To prepare the risotto with grains, first salt and pomegranate, finely chop the onion and let it dry in oil in a saucepan for 2 '. Pour the rice and toast it for a minute. Then wet with 200 g of wine, let it evaporate and continue cooking pouring ladles of boiling broth as they are absorbed. When cooked, after about 18 ', stir in 60 g of diced salt cheese and complete with 80 g of pomegranate grains and the chopped almonds lightly toasted in a non-stick pan.

Recipe Mascarpone cream and chestnut crumble – Italian Cuisine

Ingredients

250 g mascarpone
180 g boiled chestnuts
170 g caster sugar
150 g flour
butter g 110 plus a little
100 g egg white
100 g icing sugar
6 egg yolks
orange rind 1/2
cocoa
candied orange peel
Grand Marnier liqueur
salt

Duration: 1 h

Level: Middle

Dose: 6 people

To prepare the mascarpone cream and chestnut crumble crumble the chestnuts and mix them with 80 g of granulated sugar, 50 g of flour, 60 g of soft butter and a pinch of salt. Cook the dough in the fridge for 2 hours. Then grate it with the grater in large holes; spread the crumbs on a baking sheet covered with parchment paper without massing them; put them in the oven at 180 ° C for 12-13 ′, take them out of the oven and let them cool (crumble). Mix the egg white with the icing sugar, 100 g of flour, 50 g of melted butter, 3 egg yolks, the grated orange zest and a pinch of salt. Spread the mixture into 6 buttered frusto-conical molds (ø 7.5 cm, h 3) and bake at 180 ° C for 7-8 ′. Remove the sweets from the oven, remove them from the oven and sprinkle them with Grand Marnier. Whip 3 egg yolks by pouring 90 g of granulated sugar, cooked at 108-110 ° C with 2-3 tablespoons of water. Then add the mascarpone, 2 tablespoons of Grand Marnier and chopped candied peel to taste. Spread the cream into 6 cups and immerse the cakes; complete with cocoa and crumble and serve.

For this recipe we used Mascarpone Pam & Panorama.
Discover the other products of the brand Pam & Panorama