Tag: Red

Recipe Sole with butter, truffle, sprouts and red apple – Italian Cuisine

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Ingredients

20 g black truffle
4 pcs sole
1 pc red apple
butter
flour
White wine
lemon
vegetable broth
salt
160 g Brussels sprouts

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of sole in butter, truffle, sprouts and red apple, peel the sole and clean it: cut the pinnette with the scissors on the sides and remove the entrails. Cook them in a large pan with a knob of butter, two at a time, for 4 minutes on each side, turning them often and sprinkling them with butter. Once the first two are cooked, remove them from the pan, change the butter, cook the others in the same way and also remove from the pan. Pour the butter on the sole and keep it warm.
Sprinkle the pan with the flour with the cooking liquid, sprinkle with white wine, add 1 ladle of broth, salt and the juice of 1/2 lemon. Cook for 5-6 minutes from the boil, obtaining a sauce. Add the finely chopped truffle.
Peel the sprouts and cut them in half; boil them in boiling salted water for 5 minutes and drain them. Sauté in a pan with a piece of butter and a red apple cut into pieces, with the peel. Serve the sole with the sauce, accompanied with the side of cabbage and apple.

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Red lentil velvet cake – La Cucina Italiana – Italian Cuisine

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The velvety red lentils is a quick and easy way to enjoy this legume. We have tried the basic recipe and the spicy velvety of Turkish red lentils

The color is that of the pumpkin, the consistency is that of the velvety. A hot and invigorating dish, Which will make even the most skeptical people appreciate the taste and all the nutritional properties of a particular vegetable that cooks at the speed of light: red lentils.

The recipe for velvety red lentils

Also said Egyptian lentils, they lend themselves well as base for tasty soups and velvety, since they tend to fall apart during cooking. They do not need to be soaked, just rinse them and cook them starting from cold water. They are delicious combined with turmeric, curry and pumpkin and, thanks to their red-orange color, make any dish inviting.
To prepare the basic version of velvety red lentils put an onion, a carrot and a chopped celery stick in a pan with a couple of tablespoons of oil. Fry lightly and add 200 g of red lentils, 4 glasses of water or vegetable stock and a bay leaf. Cook for 15-20 minutes until the lentils are tender, salt only now and blend with an immersion blender. If necessary, add more water or let it thicken over the heat until it reaches the desired consistency.
Vary the velvety adding chilli, rosemary, tomato or passata, le spices which you prefer or others vegetables, like potatoes, cauliflower, pumpkin.
Particularly famous is the so-called velvety red lentil soup: replace oil with ghee – an oriental clarified butter found in ethnic food or in organic shops – and use fresh ginger, paprika, cumin, mustard seeds, curry, black pepper, mint and lemon juice.

Characteristics of red lentils

Would be appropriate often consume legumes, but due to the rather long cooking times we tend to forget about these precious ones vegetable protein sources. Lentils, though, they cook quickly enough is they do not need to be soaked. The red lentils, that is peeled – ie deprived of the outer peel which is the richest part in cellulose – even more and, moreover, are more easily digestible: here they become particularly suitable for children of any age and are usually well tolerated even by those who suffer annoying gastrointestinal side effects.
Red lentils are low in fat and rich in iron and fiber, thus keeping glycemic peaks at bay, in short, they are also friends with diets.

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Recipe Pears cooked in red wine with eggnog – Italian Cuisine

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Ingredients

6 large rust pears
sugar
a piece of cinnamon
cloves
Pine nuts
2 egg yolks
Dry Marsala
Red wine

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare the pears cooked in red wine with zabaione boil half a liter of red wine together with a piece of cinnamon, a few cloves and 80 g of sugar; arrange the pears in the wine with the peel (carefully washed) and bake at 200 ° for about an hour; in the meantime, collect the egg yolks in a bowl, 2 spoonfuls of sugar and 6 half shells of Marsala; immerse the container in a warm bain-marie kept on low heat and whip the mixture with the electric mixer until it is swollen and firm (zabaglione). When the pears are cooked, place them in the portion dishes, on a veil of eggnog, garnished with a handful of pine nuts. Strain the pear wine, bring it to a high heat and let it reduce to a syrup that will flow onto the pears before serving.

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