Tag: Mint

Baked onions, courgette and mint cream recipe – Italian Cuisine

Baked onions, courgette and mint cream recipe


  • 4 golden onions
  • 700 g courgettes
  • 30 g mint leaves plus a little
  • extra virgin olive oil
  • salt

For the recipe of baked onions, courgette and mint cream, crumpled and molded in your hands an aluminum sheet so as to create a round base (diam 6-7 cm) slightly concave in the center; place it on a baking sheet and lay an onion on it so that it remains standing: do the same with the other 3 onions. Bake them at 160 ° C for 45-50 minutes.
Check the courgettes, cut them into pieces and boil them in unsalted boiling water for 5-6 minutes; drain and blend them with mint leaves, a pinch of salt and 50 g of oil until a smooth and shiny green cream is obtained.
Remove from the oven, peel them and divide them into layers. Pour the courgette cream onto the plates, spread the onion flakes, other mint leaves on top and season with salt.

Recipe Lamb shoulder with lemon and mint – Italian Cuisine

Recipe Lamb shoulder with lemon and mint


  • 1 kg boneless lamb shoulder
  • 150 g sugar
  • 90 g sliced ​​bacon
  • lemon thyme
  • fresh mint
  • garlic
  • lemon
  • butter
  • tomato concentrate
  • White wine
  • salt
  • pepper
  • extra virgin olive oil

For the lemon and mint lamb shoulder recipe, bring the sugar to the boil with 300 g of water, obtaining a syrup. Remove the white part of the zest of 1 lemon and cut it into slices. Place them in a small saucepan with cold water and bring to a boil, then drain. Repeat the operation three more times, always changing the water. Finally add the rinds in the syrup, bring to a boil, lower the heat and simmer for 10 minutes. Drain the peel and keep them aside. Open the lamb shoulder as a wallet and spread it in a uniform layer, leaving the fatter part down. Season with salt and pepper, cover with the slices of bacon and spread lemon thyme leaves, lemon peel and mint leaves on top. Roll up the meat and tie it with the kitchen twine like a roast. Brown it over low heat in a pan with a knob of butter, 2 tablespoons of oil, 1 clove of garlic, turning it continuously for 10-15 minutes, until it is golden brown on the whole surface. Deglaze with 600 g of wine, add teaspoon of tomato paste and mix. Transfer everything to an ovenproof dish and bake at 180 ° C for 2 hours and 15 minutes.

Recipe Mint swordfish and honey with a warm celery salad – Italian Cuisine

Recipe Mint swordfish and honey with a warm celery salad


  • 700 g sword steak
  • 120 g green celery
  • 120 g red onion
  • mint
  • Taggiasca olives
  • honey
  • White vinegar
  • extra virgin olive oil
  • salt

For the recipe of mint swordfish and honey with a warm celery salad, peel the onion, cut it into wedges, season with a tablespoon of vinegar a teaspoon of honey and a pinch of salt. Let it rest for 20 minutes. Peel the celery, cut it into small pieces and blanch it in boiling salted water for 7-8 minutes. Drain. Sauté the onion in a hot pan, veiled with oil, for 2-3 minutes. Mix the celery and onion and complete with a tablespoon of olives and a drizzle of oil.
For the swordfish: sprinkle the slice with a little oil and a spoonful of honey; massage it with your hands to distribute the seasoning over the entire surface, including the edges. Add a few mint leaves and let the fish season for 20 minutes. Then cook it in a pan with 2 tablespoons of oil for about 4 minutes, turning it on all sides, even on the edges, so that it roasts evenly on the outside, leaving the pinkish heart. Cut the slice into slices and serve with the warm salad. Complete with a drizzle of honey and mint leaves.

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