Tag: Mint

Orange, mint and almond pizza recipe – Italian Cuisine

Ingredients

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

Duration: 1 h

Level: Easy

Dose: 4 people

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.

Zucchini and mint meatballs – Italian Cuisine

Scented, rich in fresh herbs, perfect for the spring table. The recipe for Greek courgette meatballs, as they do at the Vasiliki Kouzina restaurant in Milan

The cost of courgettes has always been low, their neutral taste and their insignificant nutritional value. The Greeks, when they want to talk about something silly and insignificant, we compare it to zucchini. However, this indifferent vegetable provided Greek gastronomy with some unique dishes, such as zucchini meatballs, a classic of Greek taverns.
In Milan you can eat from Vasiliki Kouzina, Greek restaurant, accompanied by a yogurt sauce. Here is the recipe, which smells of spring.

Ingredients for 6 people

1 kg zucchini
200 g of feta cheese
4 whole eggs
250 g of coppery tomatoes
70 g of parsley
70 g of dill
60 g of mint
50 g of white onion
3 spring onions
salt
pepper
cumin powder
flour 00
sunflower oil for frying

Method

First take the courgettes and grate them in long fillets, then leave them to drain for about fifteen minutes so that they lose the excess liquid.
Cut the tomatoes, onion and spring onions into cubes. Browse the parsley, dill and mint and finely chop them with a knife. Break the feta with your hands and reduce it into crumbs.

At this point, take a bowl and add all the ingredients, mix with your hands and only now adjust the flavor with salt, pepper and cumin powder according to your taste. Finally, add a few tablespoons of 00 flour until the mixture has the right consistency to form meatballs.

Fry them in hot oil until they are golden brown and serve.

Lamb tortelli with cream and mint by Luciano Monosilio – Italian Cuisine

Put together the shoulder of lamb and the skill with the egg pasta – not only filled – by Luciano Monosilio and here is a fresh and delicious recipe. "If you don't try your hand at the pastry and the rolling pin now …" provokes the brilliant Roman chef

Luciano Monosilio, born in 1984, is very popular in the capital. Because beyond important experiences (with Pierangelini, Uliassi, Crippa …), he worked in important places such as Roscioli, Tordo Matto and above all Pipero al Rex (later become Pipero Roma). From September 2018 he started his own business, opening Luciano Italian Cuisine, a restaurant where one of the pillars is represented by pasta, both fresh and dry, which the chef of Abruzzo origin not only celebrates with its legendary Carbonara, but also with the other classic capitolini and with contemporary recipes. "Pasta means simplicity: the planetary mixer is a help, the machines to cut it too, but a rolling pin and a knife are enough to prepare it," he explains.

Mistakes to avoid

Let's start with flours? "For those of my restaurant, who want to make fresh, dry or egg pasta, I only use those of durum wheat flour. They can also be used at home, but it takes more time and more physical energy to mix, in the absence of a planetary mixer. Those are fine 00 of soft wheat. But I say that if you don't try now that we have a lot of time available … I recommend: do not forget to wet the flour with warm water in order to develop more the glutinic mesh . Mistakes to avoid? "Salt must be used at the beginning of the processing, dissolving it in the water so the annoying crystals do not form on the sheet. Then it is important the temperature of the dough: when after letting it rest, it must be taken out of the refrigerator, it must be cold because it allows easier processing . That said, have fun with a delicious Luciano recipe: Lamb tortelli with cream and mint. Practically Easter!

Ingredients for 4 people

For the egg pasta
300 g of 00 flour
200 g of semolina
8 whole eggs

For the lamb filling
400 g of lamb shoulder
1 carrot
1 celery stick
1 onion
a clove of garlic
300 g of mint
salt and pepper

For the dressing
300 g of fresh peeled mint
salt
pepper

For the pecorino cream
500 g of pecorino
250 g of egg white
100 g of fresh cream

Decoration
6 mint leaves

Method

Knead the egg pasta ingredients by hand, leave to rest in the fridge for two hours, spread very finely. Then close the half-moon-shaped tortelli with the lamb filling.
For the filling: clean and bone the shoulder. Cook it with celery, carrot, onion, garlic, mint, salt and pepper until soft. Fray the meat by hand and season with the mint leaves, cut into strips. Once the tortelli are closed and cooked in water, they should be stir-fried with a little cream to create a creamy base for the dish,
For the pecorino mousse: put the pecorino in a thermo mix – like the Thermomix – at 60 degrees. Once the egg whites are added and filtered, the mixture is put in a siphon and kept in a water bath at 62 degrees for 20 minutes. Then it is sprayed on the tortello and decorated with mint leaves.

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