Tag: Red

Unleavened pizza with red cabbage, sour cream, pears and Roquefort – Italian Cuisine

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1) Grease with oil 2 non-stick baking trays with a diameter of about 30 cm. Wash And dry cabbage, deleted any leaves that are too hard or damaged, deprive it of the core and cut it into strips about 1 cm wide.

2) Pour the flour in a bowl, form a hollow in the center, add two pinches of salt, oil and 2 dl of water and you work the ingredients until a smooth and elastic dough is obtained. Knead it for 5 minutes, divide it into 2 equal parts and roll them out in trays in 2 discs of about 28 cm. Let it rest the pasta for a few minutes and, in the meantime, washed, dry and slice the pears.

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3) Enlarge lightly the two discs of dough e spread them with a layer of sour cream. Distribute on the surface the red cabbage cut into strips, the slices of pear and the coarsely crumbled roquefort. Peppered And bake the pizzas at 200 ° for about 15 minutes. Remove from the oven and serve.

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Posted on 30/01/2022

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Duck breast with red wine sauce and berries – Italian Cuisine

Duck breast with red wine sauce and berries


1) Wash And dry delicately the berries; shell the currants. Pour the wine in a saucepan with honey, a pinch of salt, a grind of clove pepper and bay leaves. Bring to a boil, lower the heat and simmer for 10-12 minutes. As the wine dwindles, engrave the skin of the duck breasts with a sharp knife, forming a diamond-shaped grid, without cutting the meat.

2) Reheat a non-stick pan and, when hot, recline skin side duck breasts and cook over high heat for 1 minute, reduce the flame slightly and continue cooking for 5-7 minutes, depending on whether you prefer a more or less rare cooking. Turn duck breasts and cook 3-4 minutes on the other side.

3) While the duck breasts are cooking, taken 2 tablespoons of the wine reduction and let them cool. Dissolve corn starch e put back all in the saucepan, mixing the sauce with a whisk to avoid the formation of lumps and bringing it back to a light boil. United the berries, let it simmer for a couple of minutes and remove from the heat.

4) Remove duck breasts from the pan, salt them, pepper them, wrap them in aluminum foil and let them rest for 4-5 minutes. Extract them from aluminum, cut them into thick slices and serve them on plates, coated with the sauce and berries.

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Posted on 08/01/2022

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Red onion strudel, Asiago and Prague ham – Italian Cuisine

Red onion strudel, Asiago and Prague ham


1) Knead flour with a pinch of salt, 1 tablespoon of oil and 1.25 dl of warm water; formed a stick, wrap it in cling film and let it rest in the fridge for 2 hours.

2) Peel the onions, cut into 1/2 cm thick slices and cook for 20 minutes in a covered pan over low heat with 30 g of butter, brown sugar, bay leaf, and red vinegar. Raise the lid, add 80 g of shelled currants, cook over high heat for about 5-6 minutes, hold aside 2 tablespoons of onions to decorate and let cool.

3) Toast in the pan the breadcrumbs with the remaining butter e let it cool. Roll out the strudel dough in a very thin rectangular sheet; sprinkle it with the toasted breadcrumbs leaving a margin of 3 fingers free, distribute yourselves over half of the onions, the ham, the cheese cut into slices and complete with the remaining onions. Fold back one long side of the dough inwards and roll it over the filling.

4) Transfer the strudel in a baking tray lined with parchment paper, brush it with the yolk diluted with a few drops of water, transfer it to the oven and cook at 200 ° for 45 minutes. Take it out of the oven, slice it and serve it with the onions kept aside, the remaining blackcurrant cicchi and the Castelfranco radicchio, chopped and seasoned with oil, salt and pepper.

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Posted on 06/01/2022

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