Tag: late

Rolls with late radicchio with balsamic vinegar and honey – Italian Cuisine

Ingredients for 4 people

1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.

2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.

3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.

Late summer cakes: 20 to say yes – Italian Cuisine

Fruit, creams, compotes and good scent. Here are many good ideas for making fresh and delicious cakes to love slice by slice

Tarts, parfaits, donuts, meringues, cheesecake. Why not close the summer with sweetness?
Fresh, sweet and light, summer cakes are the perfect idea to enjoy the last outdoor lunches together, telling the best of the holidays just spent between one slice and another, ready to resume with daily life and start dreaming the next destinations.

If you eat in the evening, or after Sunday lunch, these cakes are perfect though accompanied by the liqueur you brought home from holidays, what you liked so much and that you sipped in front of the sea, or maybe one cold drink made by mixing almond syrup and water and served with some ice cubes.

So here are 20 cakes you can't give up to end the summer with a flourish: peach cobbler, peach sweet, Tart with apricots and almond cream, tartlets with wild strawberries e Meringue fluffy, cake Caprese and peach ice cream, baskets of meringue, cream and black fruits, sweet quiche of puff pastry and grapes, mini lime cheesecake, yeasted blueberry tart, double fig tart with pine nuts, tile with fruit caramel, margherita with lime cream, browse with figs with tobacco, meringue with fig parfait, grape flower, cake milk mentions and chocolate, cheesecake of macaroons and medlars, donut to the cream of rice and mixed fruit, blueberry pie, tart with soft filling of cream and Savoyard and donut with cream of rice and mixed fruit.

Here are our 20 late summer cakes

Crispy Chicken with Pumpkin and Late Radicchio Recipe – Italian Cuisine

Ingredients

1 kg pumpkin violin
600 g chicken breast
50 g brown rice cakes
50 g pumpkin seeds
30 g muscovado sugar
20 g black sesame seeds
2 pcs tufts of late radicchio
2 pcs shallots
1 pc. Cooked beetroot
red wine vinegar
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the crispy chicken with pumpkin and late radicchio recipe, cut the chicken breasts into pieces of about 50 g each. Blend the pumpkin and sesame seeds together with the biscuits. Bread the chicken with the mixture obtained, taking care to cover it evenly. Remove the zest and seeds from the pumpkin and cut it into slices about 3 cm thick. Arrange them in a baking dish and add the coarsely sliced shallots. Season with a little oil and a pinch of salt. Cover with aluminum foil and bake at 200 ° C for 20 minutes. Remove the foil and complete the cooking in another 10-15 minutes, turning the slices occasionally. Blend the pumpkin and shallot with a pinch of salt, if needed, and oil until smooth. Cut each head of radicchio into 4 wedges; scald them for 1 minute in abundant boiling water with 100 g of vinegar, 30 g of sugar and 10 g of salt. Divide the beetroot into 5 mm thick slices, then, with the help of a pasta cutter (diam 3 cm), make small disks. Brown them in a pan with a little oil for 2-3 minutes. Brown the chicken in a non-stick pan with a drizzle of oil for 4-5 minutes and finish cooking it in the oven at 200 ° C for another 10 minutes. Serve the chicken with the radicchio, the pumpkin cream and the beetroot disks. Complete as desired with a sprinkling of turmeric.
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