Tag: Italiana

Bucatini alla gricia Recipe – La Cucina Italiana – Italian Cuisine

Bucatini alla gricia Recipe - La Cucina Italiana

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Every year over 1,000 new recipes are tested for you in the editorial kitchen.
                  Ideas, ideas and suggestions to have fun in the kitchen and prepare dishes of sure success.
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Taragna recipe with fondue – La Cucina Italiana – Italian Cuisine

Taragna recipe with fondue - La Cucina Italiana

  • 250 g buckwheat flour
  • 250 g savoy
  • 200 g fontina
  • 150 g partially skimmed milk
  • garlic
  • butter
  • salt

To prepare the taragna with fondue, cook for 50 minutes the buckwheat flour in a liter of salted boiling water, often stirring the polenta. Meanwhile, boil the cabbage leaves, then stew for 15 minutes with a knob of butter, 2 cloves of garlic, salt and a ladle of water. Reduce the diced fontina, put them in milk and cook everything, gently, to obtain a velvety sauce (fondue). Serve hot polenta on a bed of cabbage, all sauced with fondue.

Semolina Pasticcio Recipe – La Cucina Italiana – Italian Cuisine

Semolina Pasticcio Recipe - La Cucina Italiana

  • 1 L milk
  • 250 g semolina
  • 20 g butter
  • 2 egg yolks
  • nutmeg
  • salt
  • 500 g chopped tomato pulp
  • 300 g sausage
  • onion
  • clove
  • olive oil
  • salt
  • 200 g fontina valdostana
  • 35 g grated parmesan
  • butter

For the semolina pie recipe, prepare the semolina polenta: bring the milk to a boil with a pinch of salt, then add the semolina all at once, stirring vigorously to avoid the formation of lumps: cook, over heat moderate, for about 20 ', then remove the polenta from the heat and incorporate the egg yolks, butter and a grated nutmeg. Turn out the dough into a rectangular pan and level it well. Let it cool. Meanwhile, prepare the sauce: chop the onion and let it dry in 3 tablespoons of oil. Add the sausage, deprived of the skin and crumbled; let it brown, then add the tomato pulp. Season the sauce with a clove and a pinch of salt. Cover and cook over medium heat for about 30 minutes. Whip the pie: cut the semolina polenta into 1 cm thick slices. Reduce the fontina into thin slices. Grease a baking dish that can also go to the table and place a layer of polenta on the bottom. Continue with part of the sauce, slices of cheese and a little parmesan, then continue until the ingredients are used up: the last layer will be of polenta covered with sauce, infiocchettata of butter and sprinkled with Parmesan. Pass the pie in the oven already heated to 200 for about 25 ', or for the time necessary to form a crispy crust. Serve warm.

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