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Pappardelle recipe with onion cream, chanterelles and mullets – Italian Cuisine

Pappardelle recipe with onion cream, chanterelles and mullets


  • 500 g Tropea onions
  • 300 g chanterelles
  • flour 00
  • 8 filleted mullets
  • 4 yolks
  • 2 eggs
  • a clove of garlic
  • marjoram
  • thyme
  • burnet burner
  • dry white wine
  • extra virgin olive oil
  • White wine vinegar
  • salt

For the pappardelle mix the flour with the eggs, egg yolks and a pinch of salt and let the covered dough rest for an hour. Flour the work surface and roll out the dough, obtaining a sheet of one mm thick; cut the pastry with a knife, obtaining pappardelle about 3 cm wide.
For the onion cream, peel the onions, cut them into slices, keeping a few layers as a final garnish, and cook them in a saucepan with 3 tablespoons of oil and a pinch of salt for 5-6 minutes, then add a cup of white wine and a cup of vinegar and continue cooking for another 10 minutes. Browse 4 ametti of marjoram and add the leaves to the onions, stir, let them cook for a minute, then turn off the heat. Blend the onions with a cup of water, seasoning with salt.
For the chanterelles, peel them and cut them into pieces. Cook them in a pan with a tablespoon of oil, salt and the garlic with the peel for 4-5 minutes.
For the mullet, remove any bones from the fillets (use tweezers) and season with a drizzle of oil. Cut half of the fillets into small pieces and cook the others, whole, in a non-stick pan for one minute, seasoning with salt. Add the chopped mullet fillets to the mushrooms and cook for 1-2 minutes. Brown the slices of onion kept aside for a couple of minutes in a pan with a drizzle of oil and a pinch of salt.
Cook the pappardelle in abundant boiling salted water, until they come to the surface, drain with a slotted spoon and transfer them to the pan with mushrooms; add half a ladle of the cooking water of the pappardelle, a few leaves of lemon thyme and pimpinella and leave to flavor for 2-3 minutes.
Distribute on the plates a few tablespoons of onion cream, then place the pappardelle and garnish with 2 sautéed mullet fillets, a few drops of onion cream and the browned layers.

Stuffed gnocchi with cheese and pepper: the new video recipe – Italian Cuisine


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Gnocchi stuffed with cheese and pepper: the new <a href="https://gordon-ramsay-recipe.com/tag/video">video</a> recipe – Sale & Pepe























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Posted on 19/10/2021

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Recipe Saracen lasagna with cabbage and cinnamon pumpkin cream – Italian Cuisine

Recipe Saracen lasagna with cabbage and cinnamon pumpkin cream


  • 1 L soy milk
  • 350 g pumpkin
  • 300 g cabbage
  • 200 g cauliflower
  • 180 g buckwheat flour
  • 25 g potato starch
  • 50 g corn starch
  • 12 boiled chestnuts
  • a shallot
  • Rosemary
  • nutmeg

For the recipe for Saracen lasagna with cabbage and pumpkin cream with cinnamon, peel the pumpkin and cut it into cubes. Clean the shallot, brown it in a saucepan with a drizzle of oil for a couple of minutes, add the diced pumpkin (keeping aside about 50g), a pinch of salt, cover with water and cook for 25-30 minutes.

Cut the cauliflower into small florets and boil them in salted water for 5-6 minutes. Browse the cabbage and remove the central rib from each leaf; cut the leaves into strips and brown them in a pan with a drizzle of oil and a pinch of salt for a couple of minutes. Pour 200g of soy milk into a bowl and dissolve the corn starch.

Bring the rest of the milk to a boil in a saucepan with a pinch of nutmeg, pepper and salt; when it reaches a boil, add the milk with the starch and mix well with a whisk until you get the consistency of the béchamel: it will take 3-4 minutes. Blend the pumpkin with a little cooking water and a pinch of cinnamon to obtain a smooth cream. Mix the buckwheat flour with the potato starch and 125g of hot water into a loaf. Roll it out immediately, one piece at a time, in order to obtain 3 mm thick sheets; cut them into lasagna, blanch them in salted water for 2-3 minutes, drain and season with a drizzle of oil.

Mix the béchamel with the cabbage, 8 chopped chestnuts and the cauliflower, pour some on the bottom of a pan (about 20x20cm), continue with a layer of pasta and repeat in this way until all the ingredients are used up, finishing with a little bechamel. Bake at 180 ° C for 35-40 minutes.

Roast the diced pumpkin kept aside with a little rosemary in a pan; when they are golden, remove them and brown the other chestnuts in the same pan. Remove the lasagna from the oven, cut into slices and serve with the cinnamon pumpkin cream and the diced pumpkin and roasted chestnuts.

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