Tag: onion

Puff pastry bundles stuffed with taleggio cheese, onion and radicchio – Italian Cuisine

Puff pastry bundles stuffed with taleggio cheese, onion and radicchio


Puff pastry bundles with taleggio cheese, onion and radicchio, the preparation

1) Cut the radicchio à julienne, remove the harder white part, then cut the onion always with the same technique. And finally the apple in small cubes that you will put in water with some lemon so as not to lose its properties and not to turn black.

2) Now is the time of the bechamel. Boil the milk, add salt and flavor with nutmeg. Prepare a roux, the basic base of white sauces, based on melted butter and flour. Add the milk and turn until boiling resumes.

3) Put to soak the raisins and toast the pine nuts.

4) It is time to cook the filling. In a saucepan, put a drizzle of oil and the onion. Let it dry, then add the radicchio and finally the apple. Cook until everything is soft, salt, pepper and blend with balsamic vinegar. Finally, add raisins and pine nuts.

5) Cut the taleggio into cubes.

6) Roll out the puff pastry, pull it lightly with a rolling pin and then cut it into squares of 8/10 cm per side.

7) Brush with egg yolk and sprinkle with breadcrumbs: this is used to create an insulation between the filling and the pasta (technique used to prepare apple strudel).

8) With the help of a pastry bag create the bundles: add the béchamel, then the stuffing and finally the taleggio.

9) Close the bundles lifting the four points and joining them. Brush with egg yolk and bake a oven hot 200 ° for about 20 minutes. You can also make smaller bundles to serve as an aperitif.

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Posted on 11/19/2021

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Onion soup: the new video recipe – Italian Cuisine


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Posted on 05/11/2021

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Pappardelle recipe with onion cream, chanterelles and mullets – Italian Cuisine

Pappardelle recipe with onion cream, chanterelles and mullets


  • 500 g Tropea onions
  • 300 g chanterelles
  • flour 00
  • 8 filleted mullets
  • 4 yolks
  • 2 eggs
  • a clove of garlic
  • marjoram
  • thyme
  • burnet burner
  • dry white wine
  • extra virgin olive oil
  • White wine vinegar
  • salt

For the pappardelle mix the flour with the eggs, egg yolks and a pinch of salt and let the covered dough rest for an hour. Flour the work surface and roll out the dough, obtaining a sheet of one mm thick; cut the pastry with a knife, obtaining pappardelle about 3 cm wide.
For the onion cream, peel the onions, cut them into slices, keeping a few layers as a final garnish, and cook them in a saucepan with 3 tablespoons of oil and a pinch of salt for 5-6 minutes, then add a cup of white wine and a cup of vinegar and continue cooking for another 10 minutes. Browse 4 ametti of marjoram and add the leaves to the onions, stir, let them cook for a minute, then turn off the heat. Blend the onions with a cup of water, seasoning with salt.
For the chanterelles, peel them and cut them into pieces. Cook them in a pan with a tablespoon of oil, salt and the garlic with the peel for 4-5 minutes.
For the mullet, remove any bones from the fillets (use tweezers) and season with a drizzle of oil. Cut half of the fillets into small pieces and cook the others, whole, in a non-stick pan for one minute, seasoning with salt. Add the chopped mullet fillets to the mushrooms and cook for 1-2 minutes. Brown the slices of onion kept aside for a couple of minutes in a pan with a drizzle of oil and a pinch of salt.
Cook the pappardelle in abundant boiling salted water, until they come to the surface, drain with a slotted spoon and transfer them to the pan with mushrooms; add half a ladle of the cooking water of the pappardelle, a few leaves of lemon thyme and pimpinella and leave to flavor for 2-3 minutes.
Distribute on the plates a few tablespoons of onion cream, then place the pappardelle and garnish with 2 sautéed mullet fillets, a few drops of onion cream and the browned layers.

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