Tag: Mint

Baked aubergine with mint green beans and cacioricotta – Italian Cuisine

Baked aubergine with mint green beans and cacioricotta



A side dish medieterraneo rich, with aubergines and green beans, which can also be served as a vegetarian main course. To give a strong personality to this preparation is the cacioricotta Murgella, of the Palazzo Dairy.

This was cooked exclusively for Murgella by the chef Luigi Pugliese.

1) Thoroughly wash the eggplant possibly oblong in shape, cut them into 2 equal parts and sprinkle with salt and oregano.

2) Grease them with a drizzle of oil and crumple the individual halves in a sheet of aluminum foil. Bake at 170 degrees for 35 minutes and allow to cool.

3) Clean and wash i green beans. Cook them in salted water and immediately cool them in water and ice so that they do not lose their shine. Marinade them for about half an hour in extra virgin olive oil with a clove of freshly crushed garlic and mint leaves.

4) Prepare the tomato sauce, letting celery, garlic and carrot go over low heat. Then pour the tomato puree and cook.

5) Pour a ladle of tomato sauce on the bottom of the plate, placing the freshly squeezed eggplant on top.

6) Sprinkle with a drizzle of extra virgin olive oil and then with another sauce. Arrange the green bean salad and complete with plenty of cacioricotta and basil.

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Mint Julep Cocktail Recipe – Italian Cuisine – Italian Cuisine

Mint Julep Cocktail Recipe - Italian Cuisine


In the novel The Great Gatsby by Francis Scott Fitzgerald, published in 1925 in New York and repeatedly brought to the screens, the Mint Julep cocktail is drunk a lot: "Stop the whiskey, Tom, I'll make you a Mint Julep," says Daisy to her husband . Mint eye!

  • 6 cl Catskill Most Righteous Bourbon whiskey
  • 1 tbsp sugar
  • mint leaves
  • ice

To prepare Mint Julep Cocktail, collect 6-7 mint leaves, sugar and 1 tablespoon of water in a tall glass to dissolve it; stir, then add the whiskey and fill with crumbled ice. Stir again with a long spoon and decorate with mint leaves.

Serve with Rockefeller oysters
To prepare them do this: brown in a pan with a knob of butter 1 small onion and a sprig of chopped parsley. Add 125 g of spinach, cook for about ten minutes on the flame at minimum, stirring gently. Season with a splash of aniseed liqueur, 1/2 lemon juice, salt, pepper and 2 tablespoons of grated pecorino romano. Continue cooking so that the liquid part evaporates. Open the oysters, remove a valve and fill the mollusk with the prepared mixture. Place the oysters on a lined paper tray and bake at 200 ° C for about 20 minutes.

Orange, mint and almond pizza recipe – Italian Cuisine

Orange, mint and almond pizza recipe


  • 200 g flour 0
  • 80 g milk
  • 50 g icing sugar
  • 50 g chestnut flour
  • 30 g butter
  • 20 g apple juice
  • 20 g almond flour
  • 20 g caster sugar
  • 12 g fresh brewer's yeast
  • 10 g orange blossom water
  • 4 oranges
  • 1 egg
  • mint
  • almonds
  • salt

Mix milk with apple juice and orange blossom water. Jumbled up the 3 flours and granulated sugar; add the crumbled yeast, finally the mixture of liquids, the egg and the grated zest of 1/2 orange. Begin to knead, then stir in the soft butter and a pinch of salt. work the mixture for at least 5 minutes, then collect it in a bowl, cover it and let it rise for 1 hour and 30 minutes. Roll out the dough in a pan (ø 27 cm) and let it rest for another 15 minutes. Prepare a glaze, mixing the icing sugar with 20 g of orange juice. bake then at 190 ° C for 15-17 minutes, then take it out of the oven to brush it with the glaze and put it back in the oven for another 2 minutes. Remove from the oven the pizza, let it cool and garnish with 3 peeled and sliced ​​oranges, a few mint leaves and shredded almonds.

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