Tag: Roast

Autumn in celebration with the regional recipe for roast pork with plums and chestnuts, an embrace of flavors in a single bite – Italian Cuisine

L’roast pork with plums and chestnuts it is ideal for autumn and winter, when chestnuts are in season and temperatures drop. It’s the perfect dish to serve during the holiday season or to gather family and friends around a warm and welcoming table. This dish is rooted in the culinary traditions of several European regions. In Italy, it is known as “Pork loin with chestnuts” and is especially popular in Tuscany. Chestnuts are a local autumn specialty and, when combined with pork, create a symbiosis of flavors that enchants anyone who tastes them. To prepare this regional recipeyou will need a piece of pork (such as loin or shoulder), prunes, chestnuts, herbs (such as rosemary and sage), meat broth and spices.

Plus, it’s a cheap dish, which pairs perfectly with mashed potatoes, baked carrots or a simple mixed salad. The dish is an excellent source of lean proteinsas well as making important contributions vitamins, antioxidants and minerals. Dried plums add a natural sweetness and a note of fiber to the preparation, while chestnuts provide energy and a slightly nutty flavor. Ready to delight the palates of your friends, guests and family with this succulent roast pork with plums and chestnuts? Come on, cook with us!

Which recipes is the priest’s hat used for? – Italian Cuisine

The priest’s hat it is a cut of meat widely used in traditional Italian cuisine: you will surely have already heard of it or have even already used it for some succulent preparation.

Which part of the bovine is the priest’s hat?

The part of the bovine that is identified with this name is the shoulder. It is considered a noble cut of beef, versatile and very easy to use in the kitchen. It is also called underpalette. The meat of this cut has a light vein of connective tissue which melts during cooking and gives the meat a particular softness.

Why is the priest’s hat called that?

In fact the name refers precisely to its shape. The priest’s hat in fact has a triangular shape, which it is reminiscent of the tricorn, a characteristic headdress used by priests.

Not to be confused with the sausage of the same name typical of the lower Parma area, ancestor of zampone and cotechino, the priest’s hat is known throughout Italy by different names. The exact same cut of veal, veal or beef, can be found in Milan as shoulder fesonin Bari, Naples and Turin as simple shoulderin central Italy like shoulder meat. Going south, in Reggio Calabria you could find it with the name of shoulder rindwhile in Sicily it is widespread as paliciata And shoulder coverage in Catania, shoulder pad in Messina or shoulder plane in Palermo.

What to cook with the priest’s hat: all the recipes

The priest’s hat is a lean cut of meat, characterized by a layer of connective tissue that runs through it and which, melting during cooking, makes it tasty and soft.

Its characteristics make it particularly suitable for long cooking, like all those on a slow heat or at a low temperature. The priest’s hat is therefore the best choice for preparing second courses such as roasts, braised, stews, stews And boiled. However, it is also a valid cut for other dishes, for example scallops.

Below you will find all our recipes that include the priest’s hat, from the most classic meat second courses to new ideas to experiment with.

Roast in crust – Recipe Roast in crust of – Italian Cuisine

Brown the garlic in a large non-stick pan with oil, sage and rosemary.
Add the meat (after it has been well tied: here is the guide to see how to do it) and brown it well on all sides to seal the juices inside, then blend with the white wine and, once evaporated, add water (or broth, both vegetable and meat is good) until half the meat is covered and cook over low heat for 1 hour: halfway through cooking add salt and pepper and turn the meat.

Unroll the first sheet of puff pastry, brush it with lightly beaten egg and distribute the slices of bacon over it (leaving a slightly free edge to seal the pastry).
Place the roast in the center of the pastry and wrap it completely, sealing the edges well.

Arrange the roast on the baking sheet lined with parchment paper, brush the pastry with beaten egg, then use the second roll to create decorations.
Bake for about 30 minutes or until golden brown at 180 ° C, in a preheated convection oven.

The crusted roast is ready: let it rest for at least 5-10 minutes before serving.