Tag: Pan

Sea Pan Recipe – Italian Cuisine – Italian Cuisine

Ingredients

4 pcs cuttlefish clean
1 pc octopus
800 g of white fish pulp
4 pcs scampi
4 pcs shrimp
2 pcs zucchini
1 pc potato
1 pc carrot
lemon
garlic
thyme
salt
extra virgin olive oil

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe for the sea pan, boil the octopus for 40 minutes and let it cool in the water. Drain and divide it into touches by separating the tentacles from the head. Keep the cooking liquid. Boil the cuttlefish in water and lemon for 30 minutes. Drain and divide them into four parts. Also keep this cooking broth. Peel the vegetables and cut them into cubes, then boil them in salted water, drain them and cool them in water and ice. Drain well. Divide the fish flesh into slices. Shell the tails of prawns and prawns leaving them whole; eliminate the dark bowels. Fry 1 clove of crushed garlic in a pan of oil in a pan; after 1 minute add the fish slices, then prawns and prawns; wet with a ladle of octopus cooking water and one of the cuttlefish, after 1 minute add the octopus and the cuttlefish. After another 3-4 minutes add the vegetables and cook for 3-4 minutes. Complete with a few thyme leaves and bring to the table.

Savory pie in a pan – Italian Cuisine

First wash the courgettes, dry them, clean them and grate them julienne with a grater with large holes, then season with salt and pepper.

Put the first roll of puff pastry in the pan, covered with parchment paper, and prick with a fork.
Add the courgettes after gently squeezing them, then cover them with salmon with the cheese (I used scamorza cheese) cut into very thin slices.

Close with the second disc of puff pastry, seal the edges well and brush with the lightly beaten egg.
Cover with a lid, then cook over low heat for about 15 minutes or until the base is well browned.
Place a second sheet of parchment paper on top of the cake, then turn it upside down on the lid and finally move it back, so upside down and with all the parchment paper, into the pan.
Remove the first sheet of parchment paper (which will now be on top), then also cook the second side, always for about 15 minutes or until golden brown.

The savory pie in the pan is ready, you can serve it hot, warm, or even cold if you don't want stringy cheese.

Recipe Baked brioche pan with ricotta and raspberries – Italian Cuisine

Ingredients For brioche bread

500 g flour 0
60 g sugar
60 g butter
50 g honey
18 g fresh brewer's yeast
10 g salt
1 pc egg
1 pc yolk

Ingredients For seasoning

200 g cow's milk ricotta
150 g milk
120 g raspberries
20 g shelled pistachios
4 pcs eggs
thyme lemon
butter
icing sugar
caster sugar

Duration: 4 h 15 min

Level: Middle

Dose: 6-8

For the recipe of baked brioche with ricotta and raspberries, dissolve the yeast in 165 g of warm water, then pour it over the flour mixed with the sugar; knead a little and add the egg, egg yolk, honey and butter, soft. Knead the dough and finally add the salt; keep kneading for 5-6 minutes, until you get a smooth and elastic mixture. Let the dough rise for about 1 hour and 30 minutes, until the volume
will not be doubled. Flour the work surface and shape the loaf-shaped dough, the same size as the mold (30 × 8 cm, h 8 cm). Butter the mold, lay the loaf of dough and let it rise for at least 1 hour, until the volume is doubled. Bake in the oven at 180 ° C for about 45 minutes; take out the brioche bread, let it cool, remove it from the mold and cut it in half; let one part dry for 1 day (consume immediately the rest, accompanying it as you like with fruit compotes or cold cuts). Cut the "dried" brioche into 1 cm thick slices and divide each into 2 triangles.
For the sauce: Beat the eggs with the milk and 1 tablespoon of granulated sugar. Grease a baking dish (30 × 23 cm). Dip the triangles of brioche in the beaten eggs and arrange them, overlapping them slightly,
in the baking dish. Mix the remaining beaten eggs with a whisk, mix 120 g of ricotta and spread the mixture on the brioche pan. Complete with the ricotta remained in flakes, the raspberries, the chopped pistachios, a few sprigs of lemon thyme and plenty of icing sugar. Cover the pan with aluminum foil and bake at 180 ° C for 10 minutes; remove the aluminum and continue to cook for another 10-15 minutes.

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