Tag: Roast

Recipe Roast veal shank and cabbage – Italian Cuisine

Ingredients

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

Duration: 1 h 40 min

Level: Easy

Dose: 4 people

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.

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

Ingredients For pasta

500 g semolina
400 g egg yolks
30 g dry white wine
15 g extra virgin olive oil

Ingredients For the filling and seasoning

200 g potatoes
65 g mascarpone
25 g Parmigiano Reggiano Dop
3 g salt
roast sauce
White truffle

Duration: 3 h

Level: Middle

Dose: 6 people

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.

At Christmas a roast with flakes – Italian Cuisine

There are those who love turkey, those who prefer pork, those who don't celebrate without veal. How many roast recipes do you know? Here are some to know how to do for the holidays, and not only

Give your guests a dish of good and tasty meat it is not obvious. Let's find out the king of the second: theroast, with cuts of meat to use and traditional recipes.

Which meat to choose for roast

You want to find out if the your butcher Does he love you? Ask him for roast meat! When the holidays are approaching it is essential to have the right meat for the recipe to be made. For the roast of meat you can choose a cut of walnut or veal walker, the turkey breast, the carrè or thepork loin. Obviously there are other cuts indicated, but often it depends on personal tastes. Another rule? Have many aromas and lots of patience. Preparing the roast is an art. Here roast recipes that you will have to know how to do to delight your guests during the Christmas holidays.

Roast with orange sauce

Take 1 kg of veal for 8 people. Mix oil and salt with rosemary and thyme chopped. Brush the meat, insert it in the roast net. Brown it in a pan until it forms a crust. Blend with a glass of Cointreau, if you like, then remove from heat and wrap in aluminum foil. Turn the oven to 200 ° C. Bake the roast and cook for about an hour. Remove from the oven. Cut into half slices Orange with zest and set aside for decorate the dish. Squeeze the other half orange, adding it to the water of the meat gathered in a saucepan and boil a few minutes. Cut the roast and serve with the Orange sauce. Together with the roast you can prepare baked potatoes to serve as a side dish, a classic that everyone likes.

Pork loin with vegetables

Put the maker (about 1 kg and a half for 8 people) in a baking dish, cover it with rosemary and other aromas, close with the aluminum paper. Cook in the oven at 180 ° C for 20 minutes. Then discover the arista and add a mixture of to the pan celery, carrot and onion roughly cut. Season the vegetables with salt, add a little oil. Cook a little more time. Remove from oven and move le vegetables on the stove, stirring until the sauce has reached a syrupy consistency. When the arista will be lukewarm cut and served with the sauce and mixed vegetables.

Stuffed roast with mushrooms and speck

THE'stuffed roast how good is it And the filling varies from north to south, follows tastes, local traditions, homemade recipes handed down to Grandma's. Here we propose the stuffing of mushrooms and speck. Take 150 grams of dried porcini mushrooms and soak them for 30 minutes. Drain the mushrooms and sauté in a pan with a clove of garlic e extra virgin olive oil. Leave some mushrooms aside for dish decoration. Put the others mushrooms in a bowl with salt, pepper, 100 grams of speck and 100 grams of ricotta cheese. Chop everything and spread the filling inside the meat. Roll up the meat and tie with string. You do brown roast in the pan for a few minutes, then transfer the meat to the oven at 170 ° C for 40 minutes. To the cooking bottom you can add a tablespoon of flour to make the thicker sauce. Cut the roast when it is warm. If necessary, heat before serving and add the whole mushrooms.