Tag: pear

Orzotto alla pear, Bettelmatt and pancetta – Italian Cuisine

Discover new ingredients, try new techniques, make your kitchen evolve. Try the recipes of La Cucina Italiana for Edison

Barley is back on our tables because it is rich in mineral salts, vitamins, fibers and has a natural anti-inflammatory power. It is an excellent alternative to rice, especially if wholemeal or decorticated (or partially refined), like the one used in this recipe. Need more time to cook it? Just use the pressure cooker, the perfect tool to save time and energy without having to compromise with taste and health.

Choosing an unusual ingredient, experimenting with new cooking techniques, venturing into new combinations means evolving: at La Cucina Italiana for 90 years we believe in positive changes and with this recipe we make it alongside Edison, who has been creating energy for over 135 years , and aims to explain how to consume it less and better. Let yourself be surprised, leave your kitchen, find out how far you can go!

Ingredients for 4 people
1 shallot
360 g of hulled barley
2 pears
100 g of pancetta
200 g of Bettelmatt cheese
Vegetable broth (about 1 liter)
In the pressure cooker, sauté the finely chopped shallot and a teaspoon of oil. To make it brown without burning, add a tablespoon of broth or water.

Meanwhile, peel the pears and cut them into cubes about 1 cm on each side.

Rinse the barley under running water and throw it in the pot, without toasting it. Add the pears, cover with the broth and close the lid. When the pot starts to whistle count 20 minutes.

In the meantime, cut the pancetta into slices and then into thin strips, heat a non-stick pan and let it roast until the desired crispness is obtained.

Cut the Bettelmatt into cubes.

Open the pressure cooker, add the Bettelmatt, a drop of oil and stir in the barley risotto with a wooden spoon. Let it sit for a minute.

To serve, place a ladle of barley risotto with pears creamed with Bettelmatt, sprinkle with crispy pancetta and finish with a coarse grind of black peppercorns.

Recipe Pear and chocolate cake – Italian Cuisine

Recipe Pear and chocolate cake

  • 350 g flour
  • 200 g butter
  • 120 g sugar
  • 30 g cocoa
  • 3 Kaiser pears
  • 2 butter cookies
  • a big egg
  • lemon

For the pear and chocolate cake recipe, peel the pears, remove the core and cut into quarters; sprinkle them with lemon juice so that they do not become black.
Mix the flour with cocoa and sugar in a bowl. Add the egg and stir to obtain a mixture.
Add the butter, soft, and knead with your hands until you have a smooth dough. Divide it in half, leaving one part in the bowl and arranging the other on a sheet of floured baking paper. Spread the dough on a sheet of baking paper first with your hands then with a rolling pin in a layer about 1 cm in diameter.
Put the scraps back in the bowl together with the remaining pasta, knead everything and then spread the dough in the same way; cut out a disc of 25 cm in diameter. Break the biscuits and spread the crumbs on the smaller disk. Turn it upside down with the help of another sheet of baking paper, so that the biscuits remain underneath, and transfer the disc to a plate. Remove the sheet of baking paper left on the surface and place the pear quarters on the dough, with the thinnest part towards the center, in a radial pattern.
Cover the pears with the largest disc and seal it at the edges with the prongs of a fork. Prick the surface with a toothpick and bake at 190 ° C for about 1 hour and 30 minutes.

Pear Tarte Tatin Recipe – Italian Cuisine

Pear Tarte Tatin Recipe

  • 165 g flour
  • 130 g butter
  • 100 g granulated sugar
  • 30 g egg
  • 6 g icing sugar
  • 4 pears
  • cinnamon powder
  • salt

For the recipe of tarte pear tatin, prepare the brisée dough: mix the flour with 80 g of butter to obtain a slightly sandy whole. Add 15 g of water in which you have melted the icing sugar and a pinch of salt. Also add the egg and knead everything until a homogeneous mixture is obtained.
Shape it into a slightly flattened tile, wrap it in food film and let it rest in the refrigerator for 40 minutes. Peel 3 pears, cut them into 4 wedges each and remove the cores. Peel the fourth pear and cut a washer: it will be used for the center of the mold.
Arrange in a non-stick cake pan (diam 22 cm) 50 g of butter in flakes and sprinkle with granulated sugar. Arrange the pear segments one very close to the other, with the tip pointing towards the center and the part cut upwards, until the mold is filled; place the pear washer in the center, cutting it into smaller pieces, if needed.
Roll out the dough to a thickness of 4-5 mm, cut a disk of the same diameter as the mold and lay it over the pears, tucking it along the edge. Bake at 220 ° C for about 30 minutes, then cover the surface with aluminum foil and cook for another 8-10 minutes. Remove from the oven and immediately turn over the cake; complete with a little cinnamon.

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