Tag: Italian

White rice, pork fillet and soy sauce for an alternative second course – Italian Cuisine

This is the dish that will solve a dinner with friends organized at the last moment. With taste and without thoughts

You like it pork meat, rice and soy sauce? Then you have to try this recipe, easy and quick to prepare (excluding marinating!) That is cooked in a moment and that is perfect for solving a dinner with many friends. Few ingredients you will need: a fillet of pork, Tropea onions, soy sauce, peppers and rice. Five foods easy to find, a simple preparation and, the result, one easy dinner to be shared even at the last moment.

Because the pork tenderloin

This recipe includes a very lean meat cut and the fillet is almost completely fat free. It is usually bought in one piece and hardly weighs more than 600 g, a perfect quantity for a four-person dinner. Its delicate meats are perfect for stewing or marinating.

The preparation of rice

The most suitable rice for this recipe is Basmati, with long grains and a delicate fragrance. This rice is particularly suitable for those who follow a diet because it has less calories than other types and gives a sense of high satiety. To prepare it, follow the directions here and then serve it in a large pan where you will also have the meat and peppers. If you prefer to separate the two foods instead, you will only have to bring them to the table in separate bowls, so that everyone then choose how to compose the dish.

The recipe for rice with pork

Get a pork tenderloin, cut into strips and then let it marinate for two hours in a large bowl with a drizzle of extra virgin olive oil and 200 ml of soy sauce. Add three yellow peppers cleaned and sliced e an onion of Tropea, also clean and cut into slices. Mix everything well, cover with a sheet of film and then marinate in the fridge. Once the time has passed, pour everything into one wok and cook the meat with peppers for about twenty minutes over high heat. Turn often, to prevent it from sticking. Meanwhile prepare the pilaf rice as indicated above and when this is ready, bring everything to the table, without dividing into individual portions.

In the tutorial, discover some other suggestions for a sure result

How to cook broccoli for those who always want potatoes – Italian Cuisine

Tonight broccoli!
If these words in your home cause alarmism, do not worry. Aversion to broccoli is a very common thing and is partly due to the fact that they often come proposed as a healthy alternative to the most gluttonous dishes.

The possible mission that we are going to face together is that of turn them into an appetizing dish. A real delicacy which is difficult to resist. A bit like potatoes that are baked, fried or sautéed, are always welcomed by everyone with enthusiasm and appetite. The first step to do this is to take into account the main characteristics of broccoli, that is sweet taste, delicate texture and quick cooking. Unlike potatoes, they can not be cooked at high temperatures or undergo too many steps in the oven. The practical side, however, will be the speed in making these recipes, after having blanched the broccoli in salted water for about 3 minutes.

With bechamel and rosemary

Place one on the bottom of the pan generous layer of bechamel to which you will then add the tops of broccoli, already blanched and drained. And then again bechamel and a last layer of broccoli. To taste, flavored with sprigs of rosemary and bake at 180 ° C for 10/15 minutes until the crust is formed.

In the salty cake

To make this recipe, blend some blanched broccoli by placing the cream with a spoon on the base of the cake. You can prepare it as you like using one salted shortcrust pastry, ready puff pastry or pasta brisée. After placing the broccoli on the base, enriched with plenty of grated soft cheese coarsely, it will be even tastier with a mix of cheeses. Complete with the tops of the broccoli blanched and dried and bake following the instructions given for each dough.

On the scones

This recipe is perfect to bring the sweet tooth closer to broccoli. The scones that we will prepare as an appetizer, in fact, will totally change the approach to broccoli and will open the way to preparations that contain them in larger doses. To prepare them, boil the salted water stem of broccoli for 10 minutes and the tops for 3. Blend the stem and, once cooled, add it to greek yogurt until it forms a thick and full-bodied sauce. Take pizza dough and, with greasy hands, form small muffins. You will stuff them with the tops seasoned with oil, salt and pepper and small pieces of scamorza smoked. Bake at 220 ° C for 18-20 minutes. Remove from the oven and finish with the cream of yogurt and a few sprigs that you have kept aside.

With baked pasta

Boil the tops of broccoli in salted water for 3 minutes and boil in the same water, after draining the vegetables, a ditaloni-like paste, macaroni or striped pipe. Do it half the time indicated on the package. In a greased pan heat and melt fillets of anchovies and let the broccoli and pasta flavor for 2 minutes, adding pine nuts and raisins. Switch off and put everything in a pan: here you will complete with flakes of parmesan and pecorino cheese. Bake under the grill for 6/8 minutes and serve with chopped broccoli sprigs.

30 more ideas

What better way to complete the program if not 30 recipes with broccoli? In the gallery you will find all kinds to finally break down any reticence.

How to prepare Russian salad – Italian cuisine – Italian Cuisine

Classic with potatoes, carrots and peas. Or innovative with tropical fruits and fish. The only rule is that the Russian salad is never lacking on Christmas tables

There is no Christmas table that does not have a tray of Russian salad. Whatever the choice of the traditional menu of fish only, of meat only, you can not miss it. In the most classic version or in those revisited, it is one of those dishes that immediately makes party, which makes every lunch a little special. For gourmets it is impossible to buy it already: the taste of a Russian salad prepared at home is incomparable with any preparation that is not artisanal. And succeeding in the business is not impossible, just follow our advice carefully in the tutorial. And it will be Christmas immediately!

But if you are already very good at it, then here is a new challenge: here are some ideas for an alternative Russian salad, able to amaze for beauty and goodness!

With tuna cream

For a richer preparation, you can add to the tuna mayonnaise with a minipimer and a spoonful of mustard. The cream will be much denser and tastier.

With avocado cream

If you prefer a lighter sauce, you can replace mayonnaise with a cream made by blending the pulp of a ripe avocado with a drizzle of olive oil, a tablespoon of Tabasco sauce and half a glass of lemon. Then add to the cooked shrimp vegetables for 8 minutes in a steamer and cut into small pieces. Mix the ingredients, season with salt and place in the fridge to cool. Serve garnished with basil leaves and some whole crayfish.

Vegan version

For those who prefer a vegan version of Russian salad, here's how to prepare a mayonnaise without eggs: pour 20 ml of apple vinegar into a container, add 150 ml of cold soy milk, add salt and mix with a blender all. Add 250 ml of corn oil, poured in while continuing to blend the ingredients. Put the mayonnaise in the fridge to cool and then add it to the cooked vegetables.

With smoked salmon and swordfish

You can add to the Russian salad prepared with the avocado cream of small pieces of salmon and smoked swordfish, which you will mix with vegetables and shrimps. Add fresh salmon eggs and dill leaves to garnish.

With Prague chicken and ham

Enhance the classic version of Russian salad with chicken slices browned in oil with garlic and rosemary and when they are golden, add them to vegetables cooked with pieces of Prague ham. The slightly smoky taste of the ham will marry very well with the sweetness of the vegetables.