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Parmigiana recipe in risotto – Italian Cuisine – Italian Cuisine

Parmigiana recipe in risotto - Italian Cuisine

  • 1 L vegetable broth
  • 1 Kg aubergines
  • 450 g copper tomatoes
  • 320 g Carnaroli rice
  • 150 g mozzarella
  • 50 g grated parmesan
  • an onion
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for Parmigiana in risotto, grease the peel of the aubergines with oil and bake them whole at 180 ° C for 1 hour. Peel the onion, chop it and fry it in a large saucepan with a drizzle of oil for a couple of minutes. Add the rice, toast it for 1 ', then cook it, gradually wetting it with the boiling broth. Blanch the tomatoes for 1 ', then drain, peel and cut into cubes.

Blend the mozzarella with 10 basil leaves, a pinch of salt, 2 tablespoons of oil and a ladle of broth. Remove the aubergines from the oven and cut them in half lengthwise. Separate the part of the pulp with the seeds, salt it, oil it and keep it aside, then blend the rest of the pulp and add it to the rice.

Turn off the rice, season with salt and pepper, then add the parmesan, 2 tablespoons of oil and a chopped basil. Serve the risotto with the aubergines kept aside, the tomatoes and the mozzarella smoothie.

Rabbit Hunter Recipe – Italian Cuisine – Italian Cuisine

Rabbit Hunter Recipe - Italian Cuisine

  • 600 g of rabbit meat in stew
  • two peppers
  • 300 g white wine
  • 80 g white onion
  • 4 perini tomatoes
  • garlic
  • lemon
  • basil
  • Origan
  • fresh aromatic herbs
  • chili pepper
  • extra virgin olive oil
  • salt
  • pepper

For the rabbit cacciatore recipe, marinate the rabbit in the wine for 30 '. Peel the onion and cut it into slices. Peel the peppers and tomatoes with a potato peeler; remove the seeds and cut them into pieces. Heat 4 tablespoons of oil in a large pan and brown the onion, together with a peeled clove of garlic.

After 1 'add the peppers, add salt and cook for 3-4', then add the tomatoes. After 10 'add a chilli pepper into slices and cook the sauce for about another 20'. Drain the rabbit from the marinade, pat it with kitchen paper and brown it in another pan for 2-3 with 2-3 tablespoons of oil, salt, pepper.

Sprinkle the meat with the juice of a lemon, transfer it to the sauce pan and cook everything together for another 10-12 ', adding basil leaves and oregano. Serve with other fresh aromatic herbs to taste and grated lemon zest.

Aspic recipe with peaches and mint – Italian Cuisine

Aspic recipe with peaches and mint

  • 400 g watermelon pulp
  • 150 g sugar
  • 15 g edible gelatin in sheets
  • 2 pcs peaches
  • lemon
  • mint

For the peach and mint aspic recipe, soak the gelatin in cold water for 10-15 minutes.
Heat 300 g of water with sugar, 2 zest and a few drops of lemon. Turn off the boil, obtaining a syrup. Remove the lemon zest and dissolve the squeezed gelatine in it. Let it cool down to room temperature.
Meanwhile, prepare the fruit: cut the watermelon into small pieces, removing the seeds. Peel the peaches and cut them into small pieces too. Pour a few spoonfuls of gelatin into a ring mold (ø 20 cm) and put it in the freezer for 10 minutes, so that it hardens.
Then arrange a layer of fruit, alternating pieces of watermelon and peach and mint leaves, then cover them with more gelatin and put back to consolidate in the freezer for 10 minutes. Complete the aspic with the remaining fruit and mint and fill the mold with the gelatin. Put it in the refrigerator for at least 3 hours. Immerse the mold in warm water, then turn it upside down to turn out the aspic.

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