Tag: onion

Cream of onion and celeriac soup with chanterelles – Italian Cuisine

Ingredients for 6 people

1) Clean i mushrooms, wash them under running water, dry them, cut the biggest ones in half and keep them aside. Peel and slice the onion, peel the celery rapa and cut it into pieces. Peel the apples (except one half to keep aside) and cut them into pieces. In a saucepan, heat 4 tablespoons of oil and simmer the onion for 2-3 minutes. Add the celeriac, apples, one grated nutmeg, half of the thyme, laurel and about 1 l of vegetable broth. Salt, pepper, bring to a boil, cover and continue cooking for 15-20 minutes until the celeriac is tender if pricked with a fork.

2) Meanwhile, turn on the grill. Align the slices of bread on a baking sheet lined with baking paper and toast them on one side. Turn them over, sprinkle them with provolone and put them back under the grill until the cheese it will have melted and will be slightly golden.

3) With an immersion blender, blend the ingredients of the cream until you get a smooth cream; adjust the density by adding a little bit of hot broth, salted and peppered.

4) In a non-stick pan, heat 2 tablespoons of oil and let it jump the mushrooms on a high flame for about 3 minutes, until the vegetation water has evaporated; add the apple kept aside cut into cubes and brown it for a minute; add the coarsely chopped chestnuts and let them flavor. Season with salt, pepper, perfume with the remaining thyme, mix and remove from heat. Distribute the soup on individual plates, complete each portion with the mixture of mushrooms, apple and chestnuts, pepper and serve with cheese croutons.

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Crispy cannoli with goat's gorgonzola and red onion compote – Italian Cuisine

Ingredients for 8 people

1) Peel the onions and cut them to the veil with a mandolin. Dissolve 10 g of butter in a non-stick pan, add the onions and simmer them gently for 5 minutes. Adjust of salt, wet them with vinegar and wine, join the honey and i sprigs of thyme, tied together in a bunch. Cook them on very low heat, partially covered, for 20 minutes. Remove the thyme and let them cool. Meanwhile, put the gorgonzola in the freezer for 30 minutes.

2) Eliminate the crust al gorgonzola, cut it into slices 1 cm thick and then into sticks about 8 cm long. Transfer them back to the freezer. Melt the remaining butter in a double boiler. Roll out a sheet of phyllo dough on the work surface, brush it with very little butter, cover it with the remaining sheet of dough and cut many rectangles 6-7 cm wide and 10 cm long. Brush them with the beaten egg.

3) Place a cheese stick at the base of a long side of a rectangle, cover it with a teaspoon of compote onions, then start rolling the dough, fold the side edges over the filling and finish rolling in order to seal everything. Repeat until the end of the ingredients aligning the cannoli prepared on a plate, lined with baking paper, and put them in the fridge as they are ready.

4) Bake the cannoli in the oven at 220 ° for 5-6 minutes until the dough turns golden. Let them cool slightly and serve in combination with beer cocktail, with the compote of onions remained in a separate bowl.

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Onion Salad Recipe – Italian Cuisine – Italian Cuisine

Ingredients

2 kg coarse salt
5 blond onions
1 red onion from Tropea
soncino
homemade bread
red wine vinegar
extra virgin olive oil
salt
pepper

Duration: 3 h 30 min

Level: Medium

Doses: 4 people

Pour the coarse salt in a baking dish and place the blond onions on it. Bake them at 210 ° C for 3 hours, letting them burn slightly on the outside.
Remove them from the oven, peel them and collect them in a Chinese colander placed in a container; place a weight on the onions and let them release all their juice. Do not crush them too much, so as not to undo them.
Collect the juice, about 100 ml, and reduce it by cooking it for about 7-10 minutes, over low heat, until it has the consistency of molasses.
Divide the onions crushed into three parts: the outer and dried petals, the softer intermediate ones and the hearts.
Distribute the outermost petals in a pan and dry them for 30 minutes in the oven at 90 ° C, obtaining crispy chips.
Blend the hearts, weighing about 150 g, with 25 g of oil, salt and pepper, until creamy.
Toasted 4 slices of bread in a pan with a drizzle of oil.
Peel the Tropea onion, slice it very thinly and season with a little vinegar.
Compose the salad with soncino, the middle onion petals, the chips and the red onion. Season with a drizzle of oil and salt and complete with the onion juice. Serve with croutons and onion cream.

Ingredients for 6 people

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Ingredients for 8 people

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