Tag: Roast

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle – Italian Cuisine


Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle

A stuffed roast rabbit to be served with a balsamic and potato zabaglione, almost a porchettaSalt and pepper the rabbit. Prepare the filling by adding the ground beef, the breadcrumbs, egg, salt, pepper, parsley. Open the rabbit, lay the mixture and put the pork tenderloin in the center. Add the wild fennel and close with some toothpicks. Cover with the slices of bacon, rosemary and fennel and close with the string. If the meat has the stuffing better than the static oven, for a less aggressive cooking. Put in an oven pan, season with oil, garlic and rosemary and cook at 180 ° C for 1 hour with a static oven and low steam intake (so you don't have to cover it with foil for part of the cooking).

Halfway through cooking, add a glass of white wine. Leave to cool and cut into slices.

Recipe Roast veal shank and cabbage – Italian Cuisine

Recipe Roast veal shank and cabbage


  • 2 kg veal shank
  • 1 pc red cabbage
  • 1 pc red onion
  • 1 pc apple
  • lemon
  • butter
  • vegetable broth
  • apple cider vinegar
  • extra virgin olive oil
  • coarse salt
  • pepper in grains

For the recipe of the roast veal shank and cabbage, collect a handful of coarse salt, 1 tablespoon of peppercorns and the chopped zest of 1 lemon in a mortar. Mash everything together, until you get a fragrant mixture. Sprinkle the whole surface of the shin with this mixture, place it in a pan, season it with a drizzle of oil and a few flakes of butter, then bake it at 200 ° C for about 1 hour and 20 minutes. Cut the cabbage into strips. Slice also the red onion, peeled. Peel the apple
and cut it into small pieces.
Brown the onion with the apple in a large pan with a drizzle of oil for 2 minutes. Add the cabbage, salt and stew it for about 10 minutes, wetting it with 1 ladle of vegetable broth; add 2 tablespoons of vinegar and cook for another 10 minutes. Remove the shin from the oven and remove it from the pan; dilute the cooking base with a ladle of broth, heat it, then filter it, obtaining a sauce. Serve the shank with its sauce
and cabbage.

Recipe Potato ravioli with roast sauce and white truffle – Italian Cuisine

Recipe Potato ravioli with roast sauce and white truffle


  • 500 g semolina
  • 400 g egg yolks
  • 30 g dry white wine
  • 15 g extra virgin olive oil
  • 200 g potatoes
  • 65 g mascarpone
  • 25 g Parmigiano Reggiano Dop
  • 3 g salt
  • roast sauce
  • White truffle

For the recipe of potato ravioli with roast sauce and white truffle, mix all the ingredients until the dough is firm and smooth. Form a loaf, wrap it in a foil and let it rest in the fridge for at least 1 hour.
FOR FILLING AND CONDIMENT: Cook the whole potatoes with the peel for about 50 minutes. Drain them, peel them still warm and whip them with the whisk (preferably in the planetary mixer), combining the mascarpone, parmesan and salt. You will have to get a fairly firm and malleable compound. Use it to form small spheres. Roll out the dough into long thin strips. Place the filling spheres along the strips 4 cm from each other.
Fold over the dough, press well around the spheres to let out any air and with the cutter wheel cut between one sphere and the other by rotating the raviolo and impressing the famous "plin" pinch. Boil the ravioli in plenty of boiling salted water for 2-3 minutes at the latest from boiling, toss with the hot roast sauce and complete with finely grated white truffle.

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