Tag: orange

Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine

Ingrediants

800 g 4 cuttlefish
40 g sugar
1 organic orange
1 head of escarole
cardamom
milk
dry white wine
extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Medium

Doses: 4 people

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Grape bread pudding with rosemary and orange marmalade – Italian Cuisine

Ingredients for 8 people

1) In a saucepan warm the milk with the sprigs of rosemary up to the boiling point. Switch off, let the milk cool and strain it. Cut sliced grape bread about 1/2 cm thick, butter them and spread half of it with the jam. Overlap the stuffed slices with the remaining ones to form many sandwiches and arrange them in a greased 18×22 cm pan.
2) Break eggs in a bowl, add 100 g of sugar, jumbled up with a whisk and add the flavored milk, cream and salt.
3) Pour the mixture over the prepared bread sandwiches and let it rest for 30 minutes. Sprinkle the surface with the remaining sugar and cook the pudding in a preheated oven at 160 ° for 40 minutes. Serve it lukewarm.

Posted on 04/12/2021

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Cinnamon rolls with beetroot and orange – Italian Cuisine

Beetroot cinnamon rolls, the preparation for 32 pieces

For the dough: 1 sachet of dry yeast (7 g) – 140 g of pureed beetroot pulp – 1 egg – 150 g of Greek yogurt – 110 g of cane sugar + 1 teaspoon – 60 g of cold melted butter + the one to grease the bowl – grated rind of 1 untreated orange – 1 teaspoon of salt – 450 g of wholemeal flour – 260 g of spelled flour + flour for the work surface

To fill: 70 g of melted butter – 180 g of brown sugar + 2 tablespoons for sprinkling – 1 heaping tablespoon of ground cinnamon – 1 heaping teaspoon of powdered ginger

1) Prepare the dough. Put the teaspoon of sugar and 60 ml of warm water in a large bowl (or in the bowl of the mixer), melt the yeast e let it rest for about 5 minutes until the mixture begins to foam.

2) United beetroot pulp, egg, yogurt, remaining sugar, melted butter, orange zest, salt and jumbled up with a silicone spatula (or with the K-shaped whisk of the mixer).

3) United just over half of the two flours mixed And keep on work the dough with the whisk and then with the spatula (if you use the planetary mixer, replaced the whisk with the dough hook); unite gradually the remaining flour mixture and knead the dough for 5 minutes until it forms a ball.

4) Transfer the mixture obtained on the floured work surface e work it for 10 minutes until smooth, elastic and homogeneous. If the dough sticks to your hands, unite a few more tablespoons of spelled flour until it is no longer moist.

5) Transfer the pasta in a bowl lightly greased with butter, cover it with cling film and let it rise in a warm place with no drafts for about 2 hours, until it has almost doubled in volume.

6) Stuffed the pasta. In a bowl jumbled up sugar with ginger and cinnamon. Resume the dough and divide it into 2 equal parts. Roll out each part in a rectangle of about 33×50 cm.

7) Brush the surface of the rectangles with 2/3 of the melted butter sprinkle it with flavored sugar leaving free an edge of about 2 cm. Roll up each rectangle starting from the long side; cut the two cylinders thus prepared in diagonal slices of about 2.5 cm thick, in order to obtain a total of 32 rolls.

8) Divide the discs on the trays leaving them spaced at least 2 cm apart, cover them and let them rise for 30 minutes; brushed the surface with the remaining butter e sprinkle it with little sugar. Bake each pan for about 15 minutes until the rolls are lightly browned.

9) Take them out of the oven And serve them lukewarm or at room temperature. You can also freeze one part wrapped in aluminum and heat them briefly in the oven at the time of serve them.

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Ingredients for 8 people

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