Tag: Roast

Roast turkey rolls with cold rice – Italian Cuisine

Roast turkey rolls with cold rice

THE roast turkey rolls with cold rice is the ideal recipe for those who are not satisfied with lightness, but also want a lot of taste and perfect for those who want a fresh, fast and tasty single course for a light dinner or a nutritious and appetizing meal to take to a trip to the beach or in the office for lunch break. The rolls of roast turkey with salt and pepper cold rice are very easy to prepare, just choose a good ready-made turkey breast cut into thin slices and stuff them with a light rice salad, enriched with grilled vegetables and diced emmentaler cheese. The result is really delicious and satisfying especially on hot summer days

Ready-made turkey breast is made with boned and cleaned turkey breast muscles. This material is softened and seasoned with a mix of salt and spices and baked at low temperatures for about 6-7 hours. Once cooked, the topside is then finished and hot-smoked or subjected to a caramel treatment. Turkey breast is healthy, gluten-free and without the addition of polyphosphates and other harmful additives. With the turkey breast, in the kitchen you can make delicious light seconds, among the most appreciated recipes, the stuffed turkey roast

If today you have little fear to devote to cooking, if it's a nice but hot summer day, if your friends have invited you to dinner and you want to bring something tasty, then choose to prepare these delicious rolls of roast turkey with cold rice of Salt and pepper. Try them now! Success is guaranteed!

How to prepare turkey roast rolls with cold rice

1) Prepare the ingredients. Scotta i peas shelled in abundant salted boiling water for 5 minutes, transfer them in ice-cold water and drain them. Boiled in the same water the parboiled rice for the time indicated on the package. Drain it, cool it under running cold water and let it dry. Cut the slices into slices zucchini, in the sense of length, and reduce to the ground the Red pepper. Grill the vegetables 2-3 minutes on each side and cut them into cubes.

2) Season the rice and make the rolls. Mix vegetables, rice and cheese in a bowl emmentaler diced and seasoned with salt, pepper is extra virgin olive oil. Spread a little Cocktail sauce ready on the slices of roast turkey ready. Spread over the rice salad and roll up.

3) Complete. Fixed i roast turkey rolls with cold rice with a thread of chives and servants.

Recipe Aromatic roast, double rice and oranges – Italian Cuisine

Recipe Aromatic roast, double rice and oranges

  • 800 g pork loin
  • 180 g black rice
  • 180 g Basmati rice
  • 130 g clean endive
  • 15 g pine nuts
  • 3 pcs oranges
  • rosemary
  • thyme
  • parsley
  • marjoram
  • salted capers
  • shallot
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of aromatic roast, double rice and oranges, finely chop a small bunch of rosemary, parsley, marjoram and thyme. Mix the obtained mixture with a pinch of salt and plenty of ground pepper. Clean the loin from excess fat and rub it with the aromatic mixture. Grease it with a little oil and tie it with string, to keep it in shape during cooking. Brown the roast on all sides for 5-6 minutes in a casserole dish suitable for the oven. Add 1/2 glass of white wine and cover with a lid. Bake at 180 ° C for 25 minutes. Take it out of the oven and leave it in the casserole to rest for 15 minutes, then wrap it in aluminum.
FOR THE DOUBLE RICE AND THE SHOE: Collect the black rice in a saucepan, cover it with cold water, add a pinch of salt and bring to a boil. Cook for 30 minutes, turn off, wait 3-4 minutes, then drain. Pour the Basmati rice into a saucepan with 250 g of unsalted water and bring to a boil. Reduce heat to low, cover with lid and cook for 4 minutes. Turn off and let stand, without ever removing the lid, for 15 minutes. Heat a little oil in a pan with half a chopped shallot
and a handful of desalted capers. Add the endive cut into small pieces and let it dry for 1 minute, then set it aside. Sauté the black rice and the Basmati in the same pan, in order to flavor them and mix them. Season with salt. Serve the roast cut into small slices with the toasted rice, the endive and the pine nuts. Season with oil and orange juice and complete with the slices (to taste, you can peel them to life).

Recipe Salad with roast beef, bergamot and croutons – Italian Cuisine

Recipe Salad with roast beef, bergamot and croutons

  • 500 g roast beef cleaned from fat parts
  • 180 g sour cream
  • 100 g white turnips
  • 10 pcs pickled gherkins
  • 4 pcs slices of homemade bread
  • 2 pcs bunches of wild rocket
  • 2 pcs bunches of rocket
  • 1 pc bergamot
  • almonds with skin
  • pink and green pepper in brine
  • chives
  • mint
  • salt
  • extra virgin olive oil

For the salad recipe with roast beef, bergamot and croutons, wash the turnips, peel them with a potato peeler, then slice them very finely and dip them in ice water: they will remain crispy. Heat a little oil in the pan with a pinch of salt, 1 teaspoon of green pepper in brine and one of the pink one: when the oil is hot, brown the roast-beef over a very high heat for 2-3 minutes per side, until it is golden on the outside (the inside will remain bloody) Mix the sour cream in a bowl with a pinch of salt and chopped chives. Wash the rocket, the rocket and the bergamot. Chop a dozen almonds. Toast the homemade bread with a little oil for a couple of minutes: to flavor it, use the same pan in which you cooked the meat. Slice bergamot and roast-beef as finely as possible. Spread the rocket and the rocket on the plates, place the slices of meat and bergamot on top, a dozen mint leaves, the gherkins cut in half lengthwise, the turnips, the almonds and the bread cut into cubes; season with a little oil, a pinch of salt and the sour cream.

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