Tag: Mixed

Escalope recipe with mixed mushrooms – Italian Cuisine

Ingredients

8 slices of veal nut
150 g clean porcini mushrooms
150 g cardoncelli mushrooms clean
50 g mushrooms tacks clean
30 g clarified butter
2 shallots
parsley
durum wheat flour
vegetable broth
salt

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of escalopes with mixed mushrooms, cut into large pieces the cardoncelli and porcini mushrooms.
Flour the slices of meat in the flour and cook them in a pan over high heat, with the clarified butter, for about a minute on each side, with a pinch of salt. Remove them from the pan and let them rest.
Peel the shallots, cut them in half and let them dry in the pan of the scallops, then add all the mushrooms. Roast them for about 5 minutes, then remove from the pan. Add a ladle of vegetable stock to dilute the cooking base; let the sauce thicken a little. Return the scallops to the pan to heat and soften them. Serve with mushrooms and a little parsley.

Recipe Broccoli cream with mixed cabbage and other vegetables – Italian Cuisine

Ingredients

250 g broccoli
200 g potatoes
50 g Jerusalem artichoke
50 g romanesco broccoli
4 leaves of cabbage
4 Brussels sprouts
2 shallots
a cardoncello mushroom
dry white wine
vegetable broth
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of broccoli cream with mixed cabbage and other vegetables, peel the shallots, cut into slices and brown for a couple of minutes in a saucepan with 2 tablespoons of oil. Peel 200 g of broccoli and divide them into florets. Peel the potatoes
and cut into small pieces; add everything in the saucepan with the shallots, stir, add half a glass of wine and vegetable stock to cover and continue cooking for another 25 minutes. Salt and pepper. Blend everything, obtaining a cream.
For vegetables: clean the cardoncello and divide it into four. Wash and peel Brussels sprouts, Jerusalem artichokes, cabbage leaves, Roman broccoli and remaining broccoli. Cut everything into pieces and blanch in boiling salted water for 1-2 minutes.
Drain the vegetables and brown them with the cardoncello in a pan with a little oil and a knob of butter for 4-5 minutes, until they are golden. Spread the broccoli cream in the dishes, lay the sautéed vegetables on top and serve.

The traditional Christmas mixed fried of Rome – Italian Cuisine

What is the typical Roman dish of the December 24 dinner? It is a rich mixed fried based on vegetables in batter, cod and apples. Find out how to prepare it with our recipe

Of gastronomic traditions of the parties there is practically one for each family. TO Rome, however, on the evening of Eve it does not cross and on the table can not miss a mixed fried vegetables, different from the classic Roman fried.

Find the differences between the fried Romans and the mixed fried Christmas

If we think about fried Romans they come to mind supplì, cod and pumpkin flowers. The classic fried mixed with the Roman, that of the books of gastronomic history, then provides also pandorato (bread in milk and then fried), croquettes, artichokes, ribs, brains, sweetbreads of lamb and lamb meat in general.
The mixed fried Christmasinstead, it is mainly based on seasonal vegetables (and no, pumpkin flowers are not in season on December 24) like potatoes, artichokes, broccoli, fennel, cauliflower and mushrooms and, strictly speaking, they can not miss apple slices, pass in the same batter of vegetables and fried too, to clean the mouth full of vegetables. To enrich even more the mixed fried Christmas you can also add some pieces of cod, always fried in batter, which are not bad.

The recipe for preparing mixed fried Christmas

Ingredients

– Potatoes
– Artichokes
– Broccoli
– Fennel
– Cauliflower
– Mushrooms
– Apple
– Cod fillets dipped for 24-48 hours in water to desalinate
– Sparkling mineral water
– Wheat flour
– Frying oil
– Salt

Method

First of all prepare the vegetables: wash them and reduce them into cymbals or slices. Dry them well and set aside. Wash the apple, remove the core and cut into slices too, sprinkling with a few drops of lemon to prevent blackening. If necessary also portion the fillets of cod and dry them well.
You do heat plenty of oil in a deep fryer or pot with a high edge preparing it batter: just mix water and flour until you get a thick, smooth and homogeneous mixture that comes down to fatigue and remains attached to the tines of the fork.
Immerse the ingredients in the batter and then dive a few pieces at a time in hot oil, but not steaming, to avoid lowering the temperature too much and obtaining a greasy and soggy fried. When the fritters are golden brown, remove them with a perforated spoon and let them drain onto kitchen paper. Salt only now and serve hot.