Tag: pesto

Pesto and battuta: risotto with tartare – Italian Cuisine

A risotto with a meat tartare. The idea was born from a culinary and entrepreneurial interweaving with Edoardo Grandi as protagonist. Here is the recipe

A risotto with a meat tartare? It can be done, and the contrast between raw and cooked, between the temperatures and the consistencies of a wave and beef risotto work very well. We are used to seeing it in the restaurant often with fish, prawns or molluscs, which nestle over the risotto enrich it enriching it with flavor and a new texture. Now we try with meat.
The recipe is an entrepreneurial fusion, of those that take place thanks to the connections between restaurants and the role of restaurateurs, such as Edoardo Maggiore, owner of the Risotteria Italiana & Meat Sushi Art, Nuda & Cruda and the two Italian Filetterie, also in Milan. No fish, in risotto, but also in sushi, which instead of tuna or salmon slices, sees the presence of veal or kobe beef.

Ingredients for 4 people

600 g of Carnaroli rice
Vegetable broth
4 spoons of pesto
100 g of butter
250 g of Parmesan
Salt to taste
200 g of beef for cold tartare from the refrigerator

Method

In a saucepan, prepare the vegetable broth (onion, carrot, celery, salt). Toast the rice in a pot with high sides, when the rice begins to "crunch" add the vegetable broth. Rice requires constant boiling in order to cook the starches and it is very important to mix everything constantly in order to prevent the rice from sticking to the bottom of the pot. Continue adding vegetable broth every time the rice absorbs it. The cooking time will vary according to the variety of rice used, for Carnaroli about 8 minutes. The rice is now ready for creaming and adding flavors.
First of all add the pesto, butter and Parmesan. Stir vigorously until everything is completely mixed, obtaining a creamy and cohesive risotto. Leave to rest for two minutes, covered.
The advice is to always finish cooking a few minutes before the actual term indicated by the variety of rice, in order to allow the risotto to maintain its structure and thus avoid overcooking.

Place the risotto on a plate, tap with the palm of the hand on the bottom of the plate to distribute the risotto evenly. Place the raw beef batting on top of the risotto.

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Lasagna recipe with courgette pesto, speck and scamorza – Italian Cuisine

Ingredients

1 L Milk
450 g New courgettes
220 g Smoked scamorza
200 g Fresh raw puff pastry ready
100 g Sliced Speck
70 g cornstarch
60 g Shelled and peeled pistachios
30 g Grated Parmesan
Fresh mint
Lemon
Butter
Extra virgin olive oil
salt
pepper

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe for lasagna with courgette pesto, speck and scamorza cheese, clean the courgettes, cut them in half lengthwise and place them on a baking tray covered with parchment paper. Season them with oil, salt, pepper, mint leaves and bake them at 180 ° C for 25-30 '. Then cut them into small pieces and blend them with pistachios, 30 g of oil, 30 g of lemon juice, 60 g of water and salt (pesto). Cut the slices of speck and brown them in a pan for 2-3 minutes. Remove a little crust from the scamorza cheese and grate it with a large hole grater. Boil a liter of milk with salt and pepper; dilute the cornstarch in another 150 ml of milk, then add to the boiling milk. Stir, cook again for 1 ', add the parmesan and turn off (milk cream). Grease a baking tray and put a layer of pasta on the bottom; then make a layer of cream, add the speck, the zucchini pesto and the scamorza.
Proceed with other layers of pasta and filling until the pan is filled, ending with a layer of cream. Bake the lasagna at 180 ° C for 20 minutes. in a saucepan suitable for the oven, with 30 g of butter, a sprig of sage and rosemary, a bay leaf. Remove them from the pot, remove the fat and put them back in the pot with the beaten; brown them for 2‑3 ', blend with half a glass of wine, add the puree and broth, a pinch of salt and sugar. Cover with a piece of baking paper, which you will keep adhering to the meat by placing two cutlery on it, and bake at 180 ° C for about 1 hour, removing the paper in the last 10 '. Mix with a whisk in a saucepan 80 g of butter with 80 g of flour, cook stirring until the mixture is smooth and without lumps (roux).
Heat the milk with a little nutmeg; when it boils pour it on the roux, bring to the boil, stirring constantly, cook for a few more minutes, salt, then cover and set aside (béchamel). Pull the dough with the sheeter into thin sheets, cut it into small pieces and scald it in boiling salted water for 2 '. Drain and dry it. Remove the aromatic herbs and crumble the meat and marrow in its sauce (ragù). Butter a baking sheet and put a layer of bechamel on the bottom. Lay the pasta sheets, then stuffed with other bechamel sauce, the ragù (without mixing it), grated parmesan, then make other layers in the same way, until the pan is filled. Finish with a layer in white and without grain and bake at 180 ° C for 30-35 '. Remove from the oven and sprinkle with parsley and grated lemon zest.

Fake pasta with pesto (without pasta, with green beans) – Italian Cuisine

Green beans and pesto, for a first course that helps the line and deceives the desire for carbohydrates

When preparing a pasta with vegetables, to be careful of the line, you try to increase the dose of vegetables so much that the pasta becomes almost a side dish: why not eliminate it entirely? Nothing against carbohydrates, but after the party banquets, in an attempt to stay fit, limiting oneself helps to compensate for the tears in the rule. One of the clever dishes that come in handy is this fake pasta with pesto, fake because there is no pasta!

Blanch, and season

It is prepared quickly thanks to an envelope of frozen green beans – which certainly are not fresh like those of spring, but they help. And then they have the shape of ziti or pens, and they let themselves be chewed, increasing the sense of satiety.
You bleach them in salted water for a few minutes, then drain them when they are still crunchy and season them with basil pesto, Pesto Walnuts, butter and cheese – a knob of butter has never hurt anyone and fats are useful, even when dieting.

The result is a dish that tastes like a traditional recipe, but is much lighter.
And to compensate for the extravagances, it helps.