Tag: paprika

Paprika Potato Sgonfiotti Recipe – Italian Cuisine

Ingrediants

450 g flour
160 g boiled potato
30 g grated cheese
15 g salt
15 g sweet paprika
10 g dry brewer's yeast
10 g sugar
one yolk
extra virgin olive oil

Duration: 35 min

Level: Medium

Doses: 6 people

For the paprika potato deflated recipe, heat plenty of oil in a saucepan. Slightly heat 375 g of water and dissolve the sugar and yeast in it. Mash the boiled potato and mix it with the yolk, flour, cheese, paprika and salt. Combine the water with the yeast and mix to obtain a sticky batter. Dip it in boiling oil, in half spoonfuls: it will swell when frying, browning in 2-3 minutes. Drain the deflated on kitchen paper. Serve immediately, accompanying with a beer.

Spiced brisket with spicy paprika and brown sugar – Italian Cuisine

Ingredients for 4 people

Preparation of the spiced brisket with spicy paprika and brown sugar

1) Start the preparation by mixing it sugar cane with the sweet paprika is that spicy, a mince of pepper, 1/2 teaspoon of salt, L'garlic peeled and finely pounded. Pour the spices in a plastic food bag, add i chicken breasts and shake well to coat them evenly with the mixture spices. Let it rest in the refrigerator for 2 or 3 hours.

2) Blanch the turnip greens or i broccoli in salted water for 2-3 minutes, drain and season with oil; extract i chicken breasts from the bag, grease them with a thread ofoil and arrange them on the plate lined with baking paper together with the vegetables.

3) Bake in a preheated oven at 200 ° for 20 minutes. Toast 1 tablespoon of almonds sliced in a pan, then spread them over the chicken sliced and served.

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Ribs and chickpeas with beer, mustard and smoked paprika – Italian Cuisine

Ingredients for 4 people

Preparation of ribs and chickpeas with beer, mustard and smoked paprika

1) To prepare the chickpea soup: drain i chickpeas and boil them in water unsalted and scented with a sprig of rosemary for about 30-40 minutes, until tender. Turn off, add salt and let them cool in their water.

2) In a container dilute the mustard with 4 tablespoons of oil and the paprika, add the berries of juniper pounded, the shallots thinly sliced, the leaves of laurel, the rosemary remained and pour the beer. Mix the ingredients of the marinade, then arrange the ribs and turn them over so that they season evenly. Let it rest for 1 hour in the fridge.

3) Drain the ribs (keeping the marinade aside) and brown them in a pan with a drizzle ofoil. Add the marinade, cover the pan and cook over low heat for 30 minutes, adding a little hot broth from time to time. Also join the chickpeas drained and thecornstarch diluted with little water cold and continue cooking for another 10 minutes. Adjust of salt is pepper.