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Polish Aversana – Polish recipe of – Italian Cuisine


First of all, prepare the leavened dough, the brioche dough: place the flour in a bowl in a bowl and break the yeast over it.
Add sugar, lemon peel, chopped butter and egg.
Start kneading, then add milk and salt and knead until dough is elastic and well strung.

Cover the bowl with a clean cloth and let it rise at room temperature for at least 2 hours or until doubled.

Meanwhile prepare the custard: mix the egg yolks well with the sugar.
Add the flour and then the milk and the lemon peel.

Then cook over a low heat until a very thick cream is obtained.
Move it in a larger, cooler container, cover with plastic film and let it cool.

Take the dough again, deflate it with your hands, then divide it in half and spread it in two thin circles.

Place the first circle on a baking sheet covered with parchment paper, add the cream and the cherries, then close with the second circle, sealing the edges well and let rise again for 1 hour.

Brush the surface with the beaten egg yolk and sprinkle with the granulated sugar, then cook for about 25-30 minutes in a preheated static oven at 180 ° C.

The Polish aversana is ready, let it cool well before cutting it and serving it.

Empanadas – Empanadas Recipe – Italian Cuisine


First of all prepare the dough: put flour, salt, oil and water in a bowl and knead until a smooth dough is obtained.
Cover with plastic wrap and let stand at room temperature for 30 minutes.

In the meantime start preparing the filling: chop the onion, then let it dry in a pan with plenty of oil.
Also add the minced meat and cook for a few minutes over low heat, stirring occasionally to obtain uniform cooking.
Then add the pitted olives, chilli, paprika, cumin and tomato paste.
Stir, season with salt and cook for about 20 minutes, stirring occasionally.

Take back the dough, roll it out on a floured surface until you get a very thin sheet (about 2 mm) and, with a 12 cm pastry cutter, make the circles for your empanadas.

Stuff each circle of dough with a couple of teaspoons of filling, leaving the edges free, then close the dough creating a crescent and seal the edges well, then folding them back on themselves to close it even better and get the typical shape.
Proceed like this for all the empanadas.
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Then heat the seed oil in a large pan with high sides, and cook the empanadas, turning them for a uniform browning (it will take about 10 minutes).
Then drain them on kitchen paper as they are ready.

The empanadas are ready: serve them immediately so that you can still eat them hot.

Vegetable Rice Pilaf

Vegetable Rice Pilaf

by Pam on September 24, 2012

I wanted to find a rice recipe that was quick and easy.  I adapted this recipe from The Kitchen Witch[1] a little bit because I didn’t have spinach on hand.  It was a nice change from regular rice and I loved that it added veggies to the mix.  My son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon[2] and they paired perfectly together.

Heat the olive oil in a medium sized sauce pan over medium heat.  Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.  Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.  Add the water, sea salt and freshly cracked pepper, to taste and stir.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed.  Toss in the parsley and mix.  Serve immediately.  Enjoy.

 

Print[3]



Vegetable Rice Pilaf




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
2 tsp chicken bouillon granules
1 cup of white jasmine rice
1 3/4 cups of water
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Kitchen Witch

 

References

  1. ^ The Kitchen Witch (www.thekitchenwitchblog.com)
  2. ^ Dijon and Panko-Crusted Salmon (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)