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Recipe pork chops with rustic paté – Italian Cuisine


  • 4 pork chops
  • 200 g pork liver
  • 200 g pork net
  • 85 g butter
  • 75 g celery
  • 70 g shallot
  • 70 g carrot
  • 50 g onion
  • rosemary
  • sage
  • laurel
  • garlic
  • parsley
  • black truffle
  • dry white wine
  • broth
  • olive oil
  • salt
  • pepper

For the recipe of pork chops with rustic paté, cut the liver into small pieces and drain them in running water for 60 minutes. Sauté in 3 tablespoons of oil, the liver, 25 g of celery and the onion, in small pieces, a sprig of sage and rosemary, 2 bay leaves, a clove of garlic; when the liver is well browned, salt it, pepper it, discard the garlic and herbs and let it cool.
Reduce the shallots, the remaining celery and the carrot. Add everything in 3 tablespoons of oil and brown the chops bringing them halfway through cooking. Add salt and pepper, let it cool. Switch to the grinder the liver with its sauce, obtaining a very fine mixture; whip it with butter, salt, pepper and chopped parsley. When the chops are cold, spread them abundantly with the liver pate and truffle rings. Divide the network into 4 equal parts; wrap each of them in a chop. Place them in the pan already used to cook them, still with the sauce; add sage, rosemary and half a glass of wine, then bake at 200 degrees for 30 minutes.
When cooked, degrease the sauce by draining away most of the fat, then stretch it with a ladle of hot broth then pass it to the blender. With it you finally saute the meat.

Patè recipe classic recipe – Italian Cuisine – Italian Cuisine


  • 1

    For the classic recipe of pate, knead the flour with 15 g of salt and soft butter so as to get crumbs, then hand joined 250 g of water. Knead until you have a smooth and soft dough, wrap it in baking paper and in the foil and let it rest for 1 hour in the fridge. Grease and flour a hinge mold (ø 18 cm, h 10 cm).

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  • 2

    Remove the fat parts from the veal pulp. Cut half of the veal pulp into strips according to the direction of the fibers, collect them in a bowl, add the Marsala and leave to marinate for 1 hour in the refrigerator.

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  • 3

    Reduce the rest of the pulp into pieces and blend with 150 g of lard into small pieces, the bacon, 1 egg and the marinade of the tenderloin.

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  • 4

    Mix the strips of pulp with the blended part, add a few leaves of thyme and add salt if necessary.

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  • 5

    Roll out the dough into a sheet that is not too thin (6-8 mm).

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  • 6

    Line the mold leaving the dough to overlap at least 3 cm, trimming it with scissors, keep the scraps.

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  • 7

    Spread the slices of lard along the inside edges of the dough, leaving them to overhang the mold. Stuffed. Close the strips of lard and then the dough by placing a smooth pastry flask (ø 2 cm) in the center like a "fireplace". Roll out the scraps of dough and make 8 discs of 8 cm in diameter.

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  • 8

    Brush the surface with a beaten egg and decorate with the discs of dough overlapping them slightly to form a corolla, then brush again with egg. Bake at 200 ° C for 1 hour and 40 '.

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  • 9

    Bring a small saucepan with 250 g of water and 25 g of granular gelatine over the heat; from the beginning of the boil stir until the gelatin has dissolved; then add 250 g of cold water, remove from heat and stir. Remove the patè, leave it to cool for 30 minutes, then pour the gelatine into the nozzle, then extract it and let it cool for 12 hours. Bite and serve in slices.

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  • Mushroom Stroganoff


    A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

    I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

    Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

    As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

    Mushroom Stroganoff
    gordon-ramsay-recipe.com
    Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
    Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
    Sodium: 312 (without salt)

    Ingredients:

    • 1 tablespoon butter
    • 1/2 cup chopped onion
    • 2 tbsp unbleached all-purpose flour
    • 2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
    • 1 tbsp Worcestershire sauce
    • 1 tsp tomato paste
    • 5 oz sliced Cremini mushrooms
    • 8 oz sliced baby Bella mushrooms
    • 3.5 oz Shiitake mushrooms
    • 1/4 tsp thyme
    • salt and pepper to taste
    • 2 tbsp white wine or sherry
    • 1/4 cup reduced-fat sour cream
    • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
    • 1 tbsp minced fresh flat-leaf parsley for garnish

    Directions:

    Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

    Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

    Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

    Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

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