Tag: Mixed

Tagliatelle Recipe with cream and mixed mushrooms – Italian Cuisine

Ingredients

300 g flour
200 g fresh cream
125 g fresh goat cheese
100 g porcini mushrooms
100 g cardoncelli mushrooms
70 g chanterelle mushrooms
50 g mushrooms tacks
50 g small orecchiette mushrooms
6 egg yolks
an egg
butter
aromatic herbs of your choice
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the tagliatelle recipe with mixed cream and mushrooms, mix the flour with the egg yolks and the egg and knead the mixture until it becomes homogeneous. Let it rest for 30 minutes covered with the film. Roll out the dough a little at a time in sheets not too thin, then cut into tagliatelle about a cm wide.
For the cream: whip 50 g of cream and mix it with the goat cheese.
For the sauce: Clean all the mushrooms and cut them into small pieces, except for the pegs, which you can leave whole.
Boil a saucepan of salted water to cook the pasta. Brown the mushrooms in a large pan with 60 g of butter and let them color well for 2-3 minutes, without salting them to prevent them from releasing too much water. Then add 150 g of cream and let it shrink for 2 minutes, with the addition of a ladle of pasta cooking water. Cook the tagliatelle for about 3 minutes after boiling; Drain and transfer to the mushrooms pan. Season them by tossing them in the pan, with a little oil. Finally, scented with chopped fresh herbs. Complete the pasta with tufts of goat's cream.

Recipe The great mixed boiled Mariuccia – Italian Cuisine

Ingredients

1 Kg hen
800 g tail of veal
600 g candy
600 g jelly-like shoulder muscle
600 g ugly and good tip
600 g minced meat of real
600 g tongue of beef
600 g of veal head with the nose
2 small cotechini
4 onions
3 carrots
3 leeks
1 egg white
celery
rosemary laurel
parsley
garlic
coarse salt
cloves
black pepper in grains

Duration: 3 h

Level: Middle

Dose: 10 people

For the recipe of Mariuccia's mixed boiled meats, prepare all the pieces of meat, tying them with kitchen string to keep the shape in cooking and flavoring them with sprigs of aromatic herbs. Boil in water with a bay leaf, each in a different pot, the tongue for 2 hours, the cotechini for about 1 hour and 15 '. Boil the head separately, for about 2 hours, perfuming the water with 1 stalk of celery, 1 carrot, 1 onion "spiked" with some clove, black pepper in grains and 1 bay leaf. Prepare the broth "hat": finely chop 1 carrot, 1 stalk of celery, 1 onion and 1 leek, together with a sprig of parsley, the needles of 1 sprig of rosemary, 1 bay leaf and 1 clove of garlic .

Mix everything in a bowl, together with mince meat and egg white. Cut an onion in half and place it on a hot pan; cook until the surface is not toasted: it will give a particular flavor to the broth. Fill a large saucepan with cold water, add a handful of coarse salt, 1 peeled onion and picket with some clove, roasted onion, 1 carrot and 2 peeled leeks, bring to a boil and cook for about 2 hours, checking the cooking from time to time. If you see that some pieces are cooked before others, drain it and keep it warm, aside.

Remove the cap and drain the meat, then strain the broth and keep it. Serve the pieces of meat together with the cotechino, tongue and head, partially sliced, with 2 ladles of boiling broth. Accompany the boiled meat with small boiled potatoes, sautéed mushrooms, buttered spinach, red onions cooked in salt, vegetable gardener, green bath, red bath and coarse salt.

Mixed salad with pomegranate – Italian Cuisine

Ingredients

200 g potatoes already boiled
100 g curly salad
100 g green beans boiled al dente
40 g of olive paste
lemon
pomegranate beans
salt

Duration: 10 min

Level: Easy

Dose: 4 people

For the recipe of the salad mixed with pomegranate, clean, wash and drain perfectly the curly salad, then put it in a serving dish, bottom. Spread over the boiled potatoes, peeled and sliced, and the green beans, broken in two. Sprinkle everything with pomegranate grains. Mix the olive paste in a small bowl with the juice, squeezed and filtered, half a lemon. Serve the salad with the condiment that the guests will use to taste.