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Prawn Provencale – Eating the 80’s

Spinach Flan Recipe – Italian Cuisine – Italian Cuisine

  • 450 g spinach
  • 450 g milk
  • 120 g potatoes
  • 80 g horseradish
  • 70 g Parmigiano Reggiano Dop
  • 30 g butter
  • 30 g flour
  • 4 pcs eggs
  • cornstarch
  • bread crumbs
  • peanut oil
  • salt

For the spinach flan recipe, whisk the egg whites until stiff. Clean the spinach and cook in boiling salted water for 3 minutes; cool them and squeeze them, obtaining a mass of about 350 g; frullateli. Melt the butter in a saucepan and mix in the flour; remove from heat and add 200 g of milk; brought back to the flame, season with salt and stir until the sauce coagulates. Mix the egg yolks with the sauce, add the spinach smoothies, the grated Parmesan, a pinch of salt; finally, gently, incorporate the egg whites. Grease 8 baking molds sprinkle with a bit of breadcrumbs and fill them with the spinach mixture. Place them in a baking dish filled with water, so that they are immersed up to half height; bake at 150 ° C for 40 minutes. Peel the horseradish, grate it and cook it with 250 g of milk for 4-5 minutes. Melt 5 g of corn starch in 10 g of water and add it to horseradish; add salt and stir, continue cooking for 1-2 minutes, then strain the sauce. Peel the potatoes, cut them into thin slices and fry them in abundant oil
of peanut for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

Tomato Ravioli Recipe – Italian Cuisine – Italian Cuisine

  • 400 g tomatoes
  • 300 g asparagus
  • 300 g fresh egg-thin lasagna
  • 70 g green radicchio
  • 2 pcs slices of bread
  • 30 g new-born spinach
  • 20 g hulled rocket
  • 1 pcs shallots
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • basil
  • salt
  • pepper

For the recipe of tomato ravioli, peel the asparagus and cut into slices; wash the radicchio; clean the shallot, slice it and fry it in a pan with 2 tablespoons of oil. Add the asparagus and, after 2 minutes, wet with a ladle of water, adjusting with salt. Cover and continue cooking over low heat for 5 minutes. Add the radicchio, rocket and spinach and cook for another 3 minutes, then chop everything. Blend the bread and mix it with the chopped vegetables, 40 g of grated Parmesan and a little pepper (stuffing). Place small filling nuts in the lower half of a sheet of pasta moistened, at a distance of 5-6 cm from each other; fold the dough over itself and press around the filling, sealing the dough; then cut the ravioli with a wheel. Make a cross incision in the bottom of the tomatoes, dip them in boiling water for 1 minute, drain and peel them. Cut them into pieces and sauté with 3 tablespoons of oil for 1 minute. Add salt, blend and dry the sauce on the heat for 2-3 minutes. Cook the ravioli in abundant salted water, drain them as soon as they come to the surface, season with the tomato sauce, complete with fresh basil and serve.