Tag: Italiana

Strangolapreti recipe from the Trentino – La Cucina Italiana – Italian Cuisine

Ingredients

200 g stale bread without crust
200 g leaf spinach
150 g milk
60 g onion
40 g flour
30 g butter
2 pcs eggs
sage
salt
Grated Trentingrana

Duration: 3 h 30 min

Level: Middle

Dose: 4 people

For the recipe of the strangolapreti at thirty, cut the bread into small cubes. Add the milk and the eggs, then cover with a cloth and let stand for 2 hours, stirring occasionally. Wash and blanch the spinach in plenty of salted water, cool them, chop them and sauté in a pan with the butter and chopped onion, then add them to the dough. Also add 80 g of grated Trentingrana and then the flour. Let it rest for another 1 hour. Form the strangolapreti like big oval dumplings and cook them in salted water for a few minutes, draining them anyway when they come to the surface. Arrange on plates, sprinkle them with Trentingrana and sprinkle with plenty of melted butter and sage previously fried in a pan.

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Ricotta fava beans recipe – La Cucina Italiana – Italian Cuisine

Ingredients

1 Kg fresh broad beans in pod
250 g a monk's beard
240 g goat vaccines
200 g pecorino cheese
150 g snow peas
4 eggs
fresh chilli
extra virgin olive oil
butter
salt
pepper

Duration: 1 h 20 min

Level: Easy

Dose: 6 people

For the recipe for broad bean pies, clean the monk's beard and blanch it in boiling salted water for 1 minute. Blanch the snow peas in boiling salted water for 3 minutes and cool them in ice water. Shell the broad beans, blanch them in boiling salted water for 3 minutes, then cool and peel them. Blend 160 g of fava beans, goat cheese, 100 g of diced pecorino cheese, eggs, half chopped chilli, a pinch of salt and freshly ground pepper with a hand blender. Grease 6 molds (ø 7 cm, height 5 cm), spread the bean mixture and bake at 150 ° C for about 40 minutes. Season 3 tablespoons of oil with a fresh chopped pepper and a pinch of salt. Take the puddings out of the oven, place them on the plates, season with the flavored oil and garnish them with the peas, the monk beard, the remaining beans and 100 g of sliced pecorino cheese.

Simone Tempia's Valentine's menu for La Cucina Italiana – Italian Cuisine

The "Tales of Valentine". As Jimmy Fontana would have sung: "Love is not beautiful, if it is not a litigant". The creator of Italy's most famous butler, Lloyd, returns with one of his imaginary menus: fun, irreverent, intelligent. It makes us smile and reflect. As always

Amuse-bouche
Late booking with a number of skipped floors

appetizers
Selection of sliced behaviors
Soft in character with rhetoric of the day

first
Orecchiette from merchant to concentrate of requests
Passatello frusto in heated soup

Seconds
Details escaped with excuses fantasy
Rancori found in the reduction of romance
Great mess

Pre-dessert
Conversation mounted with impatient puffs and ambient frost

Dessert
Understanding grown up to the clarification of intent
Sweet pampering of the house

Wines and liqueurs
Flute of Free Time Millesimato
Red of the Found Passion

Of Simone Tempia
Illustration by Jacopo Ruggine (https://www.instagram.com/jacoporuggine/?hl=it)

Simone Tempia was born in an industrious province of the Northwest in 1983. At the age of 14 he thought that all he wanted to do in life was to write. Since then he tries to make it work. He has a fairly interesting existence, two long dark mustache, writes for "Vogue Italia" and lives in the company of an imaginary butler named Lloyd.