Tag: Roast

Recipe Roast veal with blueberries – Italian Cuisine

Recipe Roast veal with blueberries


  • 1 kg boned and clean veal loin
  • 250 g blueberries
  • 2 pcs shallots
  • myrtle leaves
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of roast veal with blueberries, finely chop a handful of myrtle leaves with 1 teaspoon
of peppercorns and a pinch of salt. Massage the loin with this mixture, then tie it in two places,
so that it keeps its shape during cooking; grease it with oil. Put it in a baking dish with 2 peeled shallots and cut in half and bake at 180 ° C for about 40 minutes. Remove from the oven and remove the meat from the pan and let it rest for 10 minutes; finally slice and serve together with the blueberries and the cooking sauce. Decorate to taste with edible flowers.

Roast chicken star anise recipe – Italian Cuisine


  • 2 pcs wing nuts
  • 200 g tomato paste
  • 1 pc glass of red wine
  • 1 pc onion
  • 1 pc carrot
  • 1 pcs of celery stalk
  • laurel
  • star anise
  • garlic
  • rosemary
  • misticanza
  • extra virgin olive oil
  • salt

For the recipe of roasted cockerel with star anise, divide the cockerels into pieces, first separating the thighs, then the breasts, and finally the wings. Cut the thighs to separate them from the overshoots. Collect all the pieces in a bowl and season with a pinch of salt, 1 clove of garlic, 1 sprig of rosemary and a little oil. Stir and leave to marinate for about 30 minutes. Brown the carcasses of the cockerels in a saucepan, over high heat, with a drizzle of oil, the onion, the carrot and the touch of celery; after 5-6 minutes, add the red wine; shortly after add the tomato puree, a pinch of salt, 1 star of chopped anise, 1 bay leaf and 1 liter of water. Cook for about 1 hour and 30 minutes, until the bottom is reduced by half, then strain it and continue until it becomes thick. Brown the chicken in a pan with a drizzle of oil: start with the thighs and the toppers, after 5 minutes add the wings and continue for 8 minutes, then add the breasts and cook everything for another 10-12 minutes. Serve the cockerel with its cooking juices and the mixture.

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.

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