Tag: orange

Bucatini recipe with mozzarella with broccoli and orange peel – Italian Cuisine

Ingredients

350 g bucatini
250 g buffalo mozzarella
200 g milk
150 g broccoli florets
6 pcs anchovy fillets in oil
cornstarch
Orange
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of mozzarella bucatini with broccoli and orange zest, melt the anchovies, cooking them in a saucepan over low heat with a little of their oil. Dilute in 2 tablespoons of milk, taken from the 200 g the tip of a teaspoon of corn starch. Mix the rest of the milk with the anchovies in a casserole, with the heat off, and blend everything with an immersion mixer. Turn the heat back on, add the milk with the cornstarch and let it thicken for 2 minutes, obtaining a sort of béchamel. Let it cool, add the chopped mozzarella and blend everything in sauce. Boil the bucatini in salted boiling water and 2 minutes before the end of cooking, add the broccoli florets. Drain all together, season with the mozzarella cream and complete with grated orange zest.

Tagliatelle with orange – Tagliatelle with orange – Italian Cuisine

Wash the oranges. Pelatene 2 in vivo, eliminating peel and white part, leaving only the pulp. Do not remove the peels, put them aside.

From the third orange, make the juice with a juicer.
Cut the peeled pulp into pieces, removing the seeds if necessary, put them in a pan with oil and butter and blend with the orange juice, cooking until the pulp will not start to spill.

Put the orange peels in infusion in the water you use to cook the pasta: once you have boiled, remove the skins and lower the tagliatelle.
Drain the pasta al dente, then stir in the condiment with the Parmesan cheese.

Your tagliatelle all'arancia are ready: decorated with pink pepper in grains and served.

Serve with pink pepper

Endive recipe and raw fennel with orange – Italian Cuisine

Ingredients

450 g fennel, to be washed
3 heads of Belgian endive
3 oranges3 oranges
dill
extra virgin olive oil
salt
white pepper in grains

Duration: 30 min

Level: Easy

Dose: 6 people

For the recipe of endive and raw fennel with orange, squeeze half an orange; remove the remaining oranges from the peel, cutting a little thick with the serrated knife, in order to eliminate even the white skin below, then reduce the citrus fruit to washers.
Clean the Belgian endive, wash it, chop it and sauté in the pan for 2 minutes, over a high heat, with a little oil, a pinch of salt and the squeezed orange juice, then turn it off, let it cool and then collect it in a salad bowl together with the orange slices and the fennel in slices, already popped and washed.
Season with a drizzle of olive oil, dill, a generous ground pepper and serve immediately, stirring the salad on the table.