Tag: Italian

Recipe Veal and spinach burger – Italian Cuisine

Ingredients

500 g of minced veal
170 g Manitoba flour
60 g baby spinach
5 pcs cherry tomatoes
3 pcs egg yolks
1 pcs of lettuce heart
Sesame seeds
mustard
marjoram
mint
sugar
honey
butter
fresh brewer's yeast
milk
extra virgin olive oil
salt
pepper

Duration: 3 h 15 min

Level: Middle

Dose: 10 pieces

For the recipe of veal and spinach burger, boil 40 g of spinach leaves in salted water for about 3 minutes; cool them in ice water, squeeze and blend them with 60 g of milk. Mix the Manitoba flour
with 15 of sugar, 1 tablespoon of honey and 10 g of yeast; then add the spinach smoothie, 35 g of soft butter, the yolks and 1 teaspoon of salt, continuing to knead until you get a smooth mixture. Shape it into a ball, place it in a bowl, cover with plastic wrap and let it rest for 15 minutes.
Flour the work surface and divide the dough into 10 balls of 30-35 g each. Arrange them on a baking sheet lined with baking paper, well spaced from each other; let them rise for a couple of hours, then mash them lightly, brush the surface with a little milk, sprinkle them with sesame seeds
and bake at 80 ° C for about 20 minutes.
For the filling: Chop the remaining spinach, chop 4-5 mint leaves and the leaves of a sprig of marjoram. Mix the ground veal pulp with 2 tablespoons of oil, a pinch of salt, freshly ground pepper, chopped mint and marjoram leaves and chopped spinach. Form 10 hamburgers of about 50 g each. Cook them in a pan with 2 oil nuggets for a couple of minutes, then turn them and cook them again for 2 minutes. Prepare a dressing, mixing 15 g of oil and 1 tablespoon of mustard. Peel the lettuce heart and slice the tomatoes. Cut the sandwiches in half, fill them with 1 veal burger, a few lettuce leaves, 2-3 slices of cherry tomatoes and 1 mustard seasoning bird.

Recipe Potato balls with lime sauce – Italian Cuisine

Ingredients

650 g spinach leaves
600 g white-paste potatoes
80 g breadcrumbs
60 g pistachio flour
2 pcs eggs
1 pcs shallots
half lime
wasabi paste
seed oil
extra virgin olive oil
fine salt and flakes

Duration: 1 h 20 min

Level: Easy

Dose: 50 pieces

For the recipe of potato balls with lime sauce, boil the whole potatoes with the peel for about 35 minutes; peel them, mash them and mix them with the breadcrumbs, 1 egg and a pinch of salt. Chop the shallot and brown it in a pan with 2 tablespoons of extra virgin olive oil for a couple of minutes; add the chopped spinach and cook for 7-8 minutes; Drain them from the cooking water, let them cool and mix them with the potato mixture, keeping aside 20. Mold the mixture into round meatballs of 15 g each: you will get about fifty. Pass them in the pistachio flour and fry them in abundant hot oil for about 1 minute and 30 seconds; drain them on kitchen paper. Prepare a sauce by blending the spinach kept aside with  egg, a pinch of salt, the juice of half a lime and 1 teaspoon of wasabi paste, adding 130 g of seed oil. Season the meatballs with salt flakes and serve with the sauce.

How to cook raspberries – Italian Cuisine

Who of you did not come across a raspberry plant during a walk in the mountains? From August to the end of September, in fact, they grow spontaneously in the forests of Piedmont and Trentino Alto Adige. However, collecting them is not easy, it is better to wear gloves and long sleeves: the brambles are full of thorns! Once taken, however, what satisfaction!

THE raspberries they are very delicate fruits with a sweet-sour taste that ripen at the end of summer and early autumn and it is a pleasure to use in the September kitchen in many recipes and preparations. They are rich in vitamin A and C, citric acid and fructose. Their leaves, in the form of decoctions, help in the treatment of water retention due to their diuretic properties and are considered excellent natural anti-inflammatories.

The fruits, from the bright red ones, should be collected in the morning and should not be washed, to avoid damaging them. Well preserved can also be frozen and used out of season. They are among the most appreciated berries in food preparation.
Here are some of our suggestions for enjoying them to the fullest.

A cocktail to start

It is a not too sweet liqueur, which can be served alone or with iced sparkling water. On these evenings in late summer it can be paired with a glass of Champagne as an aperitif.

Blend the raspberries until you get a smooth cream. Grind 200 g of sugar in a mortar with some bay leaves and 3 cloves. Add the raspberry puree to the sugar and pour the mixture into a container that can be hermetically sealed.
Combine 1 liter of gin with raspberry cream, seal tightly and leave to rest for about a month. After this time, strain the liquid with a sieve and then pour it into a sterilized bottle. Let it rest for a few months in a cool, dark place. Then you can enjoy it alone or with a good glass of Champagne.

Finger food

Here's a quick and easy recipe: cream a few tablespoons of Greek yogurt to which you will add a drop of Maraschino liqueur. Collect the yoghurt cream in small ceramic bowls, blend two or three fresh raspberries for each bowl and pour the cream over the yogurt. Complete with wild strawberries and fresh tarragon leaves.

Swordfish with raspberry sauce

Easy but impressive preparation: blend a handful of raspberries with a teaspoon of sugar and one of water. To eliminate sieved seeds. Pour the sauce into a saucepan and simmer for 2 minutes, stirring constantly.
Turn off and stir in half a tablespoon of balsamic vinegar and let it cool. In a serving dish, place the salad dressed with a drizzle of extra virgin olive oil, on which you will place the slices of smoked swordfish seasoned with a little oil and pink pepper grains. Serve with a separate raspberry sauce.

Raspberries, goose breast and bitter herbs

It is a particular dish, suitable for those who love strong flavors. Take thinly sliced goose breast, 500 g of bitter herbs like chicory or catalogna, 100 g of raspberries, a sheet of fresh egg pasta. Wash and boil the herbs in salted water: when they are ready, to keep their bright green color, drain them and let them cool in a bowl with ice water.

Cook the goose breast fillets in a non-stick pan, a few minutes on each side. In the fat that will have been left in the pan, fry the sheet of egg pasta cut into small lozenges. Place the meat in aluminum foil and let it rest for a few minutes, so that the juices concentrate very well.

Place it then, seasoned with flakes of salt and a pinch of pepper, on a nest of herbs flavored with extra virgin olive oil. Complete the recipe with fresh blended raspberries and a wafer of egg pasta.

Tiramisu with raspberries and pistachios

A sweet among the most classic, revisited for those who can't drink coffee. Or for the little ones.
Lightly crush 150 g of raspberries (even frozen ones are fine) in a bowl with 30 g of sugar, preferably cane.

If you want to present this cake in small cocotte, break up 20 ladyfingers and place a portion on the bottom of each container. If you want, you can add a few drops of Amaretto: forbidden if the dessert is prepared for children.
Press well with your fingers on the bottom of the bowl and add a layer of crushed raspberries. Put everything in the fridge for 10 minutes.

In the meantime prepare the mascarpone cream in this way: separate the egg yolks and the egg whites of 3 eggs in two separate containers. Beat the egg yolks with a little sugar, and then add the mascarpone, being careful not to create lumps.

Beat the egg whites until stiff, add a teaspoon of sugar and beat again to make them firm. Stir in the mixture of mascarpone and egg yolks.

Now the presentation: pour the cream in the bowls, on the biscuits and on the raspberries. Let it rest in the fridge for at least two hours. Before serving, chop 4 chocolate sablè biscuits with some pistachios, sprinkle the cream with this mixture and add some raspberry to garnish.