Tag: recipe

Recipe Crostini with polenta and gras pistà – Italian Cuisine

Ingredients

250 g yellow corn flour
100 g of fat
30 g butter
30 g grated parmesan
a bunch of parsley
a clove of garlic
salt

Duration: 50 min

Level: Easy

Dose: 8 people

For the recipe of polenta and gras pistas, place a liter of water on the fire, add salt to the boil, pour the corn flour in the rain, stirring with the wooden spoon so that it does not form lumps. Turn down the heat and cook, stirring often, for 3/4 of an hour.
When the cooked polenta comes off the edges of the cauldron, season with the butter and the Parmesan, then pour it on a dampened tray, roll it out to a thickness of 2 cm and let it cool. At the time of use, cut it into about twenty square pieces of about 6 cm, which you will roast on the well-heated grill, so that they form a crust. Meanwhile prepare the gras' pistà; place the lard on the cutting board, the parsley leaves and the peeled garlic. With a knife, heavy and sharp, beat it all together until the 3 ingredients form a homogeneous paste. Divide it between the croutons, hot to the point of dissolving it a bit, and serve them immediately.

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Recipe of bundles of salmon dough – Italian Cuisine

Ingredients

200 g frozen puff pastry
mashed flakes
200 g milk
150 g smoked salmon in an envelope
30 g butter
an egg
flour and butter for pastry and plaque
salt
pepper

Duration: 30 min

Level: Easy

Dose: 6 people

For the recipe of the fagottini pasta with salmon, prepare a rather firm puree with a bag of flakes, milk and as much water. Season with butter; add salt and pepper. Pass the salmon to the electric chopper, then mix it with the puree, so as to mix well the two ingredients. Roll out the puff pastry on a floured surface.
Place the filling on half of the dough, forming 20 small piles; cover them with the other half, press with your fingers around the filling to seal the bundles and then cut them. Brush the bundles made with the lightly beaten egg. Place them on the slightly buttered plate and bake at 200 ° for about 20 '.

Recipe scallops au gratin – Italian Cuisine – Italian Cuisine

Ingredients

12 scallops
200 g pana
50 g leek
40 g courgette green
40 g celeriac
40 g carrot
shallot
White bread
Cognac
olive oil
salt up and big
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of scallops au gratin, brush the scallops closed for a long time, to remove from the shells the sandy residues, then open them raw, remove the sandy bag, pass the shellfish under running water, drain and put them to marinate for 40 'in half a cup of Cognac (6 empty shells preserved).
Meanwhile, reduce the leek, courgette green, celeriac and carrot into thin slices (julienne); heat a little oil and sauté the vegetable julienne for a couple of minutes; turn off and salt. Whip the cream and flavor it with very finely chopped shallot. Mince 6 slices of sandwich bread after having removed the crust. Drain the scallops from the Cognac, dry them, put two per shell (use the shells kept aside), then add salt, pepper, cover with the vegetable julienne, the cream and complete with a sprinkling of ground bread. Place the scallops in a baking dish, laying them on a bed of coarse salt, then pass them to gratin in the oven for 8 '. Serve hot.