Tag: onions

Recipe Liver, onions and apples – Italian Cuisine

  • 450 g 4 slices of veal liver
  • 3 white onions
  • 2 green Golden apples
  • Flour
  • Laurel
  • dry white wine
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe liver, onions and apples, cut the liver into strips.
Slice finely onions.
Wash apples and, without peeling them, cut them into chunks.
Reheat in a pan a veil of oil, add the apples and onions, season with salt, pepper and 2 bay leaves and cook for about 15 minutes; then blend with white wine and continue until the onion has become transparent and very tender.
Free the pan and in the same bottom melt a knob of butter; add the liver, sprinkled with a little flour, salt and pepper; sprinkle with a splash of white wine and cook it by blowing it up for a couple of minutes.
Serve it immediately accompanying it with a side dish of apples and onions.
To recover: since here the fruit must be reduced to small pieces, you can still take advantage of partially unusable apples (and onions), "saving" the whole parts.

Recipe: Ilenia Di Pietro; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Chestnut tagliatelle with baked onions, sage and cinnamon – Italian Cuisine

Chestnut tagliatelle with baked onions, sage and cinnamon

1) Pour the flour into a fountain on the work surface and create a dimple in the center. Shelled the eggs, one at a time, and slide them gradually to the center of the fountain. United a pinch of salt and lightly beat the eggs with a fork to mix the yolks with the whites. Jumbled up with your fingertips, gradually incorporating the flour. Knead for at least 10 minutes, then form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

2) Peel the onions, slice them and transfer them to the baking tray lined with baking paper. Salt, pepper, add the bay leaves, a drizzle of oil and bake at 200 ° for 20 minutes, turning them a couple of times.

3) Divide pasta in 4 portions, flour them on the work surface and pass each one through the rollers of the appropriate machine, gradually reducing the thickness until a thin sheet of about 2 mm is obtained. Obtained then the noodles by placing the appropriate die in the machine.

4) Dissolve butter with sage leaves, cinnamon, a pinch of salt and a grind of pepper.

5) Meanwhile cook the pasta in boiling salted water for 2-3 minutes, drain it al dente and transfer it to a large bowl: unite still hot onions (remove the bay leaf) and cinnamon and sage butter. Complete with grated Parmesan cheese and serve.


Posted on 12/30/2021


Maccheroncini with sausage and yellow onions – Italian Cuisine

Maccheroncini with sausage and yellow onions

Maccheroncini with sausage, the preparation

1) Peel the onions, slice them thinly and cook them in a pan, covers flush with hot water, with 80 g of butter and
bay leaf for about 40 minutes, until they are undone.

2) If the cooking juices tend to dry out too much, add more hot water.

3) Peel the sausage, crumble it And brown it in the remaining butter with a few sage leaves until golden. Wet with a splash of wine and cook for another 2-3 minutes.

4) At the end of cooking, private laurel onions e perfume them with abundant scissored chives. Adjust of salt
and pepper.

5) Cook the pasta in abundant boiling salted water, drain it al dente e season it immediately with the onion cream.
Distribute yourselves over the sausage e serve it very hot.


Posted on 05/11/2021


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