Tag: Roasted

Recipe Roasted rice with seeds with pork ragout – Italian Cuisine

Ingredients

200 g Original rice
200 g pork pulp
10 g celery
10 g carrot
10 g onion
10 g red pepper
coriander powder
flaxseed flour
flax seed
sunflower seeds
poppy seeds
Sesame seeds
dry white wine
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe for roasted rice with seeds with pork ragout, rinse the rice under water, then put it in a saucepan with 400 g of water. Bring to a boil, cover, lower the heat and cook for 5-6 '. Turn off and let it rest for 15 '. Spread the rice on a tray and let it cool.

Chop the pork pulp with a knife, obtaining a fine beaten. Chop the vegetables and fry them in a drizzle of oil, add the chopped meat, a pinch of pepper and coriander and cook for 3-4 '. Add half a tablespoon of flax flour; blend with a glass of wine, pour a ladle of water, add salt and cook for 4-5 '.

Shell the rice, mix it with 2 tablespoons of mixed seeds. Sauté it in a pan with 2-3 tablespoons of oil and a pinch of salt for 2-3 minutes. Line 4 savarin molds with plastic wrap and press the rice inside. Turn out and put the meat sauce in the center of the flans.

Recipe Roasted vegetables and taleggio mousse – Italian Cuisine

Ingredients

1 Kg pumpkin
550 g turnips
500 g Jerusalem artichoke
500 g dry red wine
300 g carrots
200 g hulled shallots
200 g peeled and peeled fresh chestnuts
200 g fresh cream
100 g taleggio cheese
100 g sugar
two Kaiser pears
mustard essence
toasted hazelnuts
thyme
laurel
sage
marjoram
lemon
extra virgin olive oil
salt

Duration: 14 h

Level: Medium

Doses: 6 people

For the recipe of roasted vegetables and taleggio mousse, cut the taleggio cheese into cubes, removing the crust and collect it in a bowl. Bring the cream to the boil, then pour it over the diced taleggio cheese, stirring until the cheese has melted. Then blend with the hand blender, filter, let it cool and put in the fridge for 12 hours. Bring the red wine to the boil with the sugar. Peel the pears and core them, cut them into wedges, immerse them completely in boiling wine, cook for 6-7 '.

Turn off and let the pears cool in the liquid. At the end, add 3-5 drops of mustard essence, dosing the quantity according to your taste. Pay particular attention in handling the mustard essence as it is highly stinging. To simplify, use ready-made pear mustard. Peel and clean the pumpkin, cut it into irregular triangles and smooth the corners. Peel the Jerusalem artichokes and cut them into pieces. Clean the turnips and blanch them in salted water with a little lemon juice for 10 '. Scrape the carrots and cut them into triangles, blanch them together with the pumpkin in boiling salted water for 3 ', drain, dip the Jerusalem artichokes and cook for 7-8'.

Blanch the shallots for 1 '. Boil the chestnuts for 2 'and then brown them in a pan with a little oil for 5-6'. Whip the taleggio and cream mixture with an electric whisk until you get a foam. Gather a few sprigs of thyme, 1-2 bay leaves, 2-3 of sage and a couple of sprigs of marjoram in a large saucepan, greased with oil. Brown all the boiled vegetables, including chestnuts, over the heat at a minimum for 15-20 ', turning each piece on all sides so that it roasts very well. Coarsely chop the hazelnuts. Distribute the vegetable touches on the plates and complete with tufts of taleggio mousse and chopped hazelnuts. Decorate as desired with bay leaves and marjoram.

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Recipe Roasted aubergines with creamy ricotta – Italian Cuisine

Ingredients

600 g long eggplants
150 g ricotta
a cucumber
pitted Taggiasca olives
extra virgin olive oil
vinegar
salt
mint
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe for roasted aubergines with creamy ricotta, peel the aubergines, leaving them whole and with the stalk. Roast them in a non-stick pan with a veil of oil for 10 minutes, then turn them and continue cooking for another 5 minutes, placing a weight on them. Salt, turn off the heat and let them cool, always with the weight resting on them, then cut them into slices with a thickness of one cm.
Work the ricotta, mixing it well with a spoonful of oil and a pinch of salt, until it becomes creamy. Peel the cucumber, cut it into 4 parts lengthwise and remove the seeds, then divide it into large pieces and, finally, in sticks. Season with oil, salt and vinegar. Serve the aubergines with ricotta, creamy cucumber sticks and a spoonful of pitted Taggiasca olives. Season with mint and pepper.