Tag: rocket

Recipe Rocket and medlar salad with goat robiola – Italian Cuisine

Recipe Rocket and medlar salad with goat robiola


  • 300 g balsamic vinegar
  • 100 g sugar
  • 100 g robiola type goat cheese
  • 60 g rocket
  • 4 pcs loquats
  • 1 pc green apple
  • lemon
  • butter
  • blanched almonds
  • sweet paprika
  • extra virgin olive oil
  • salt
  • pepper

For the rocket salad and medlar salad with goat robiola, clean the rocket, eliminating the harder stems. Cut the apple into thin slices horizontally, roll them into a large baking dish and marinate them in half a glass of water acidulated with the juice of half a lemon, salt and pepper for 15 minutes. Melt a knob of butter in a pan and sauté over a high heat for a couple of minutes a handful of almonds, season with a pinch of salt and 1 teaspoon of paprika. Peel the medlars and divide them into 4 wedges. Heat the robiola in the oven at 160 ° C for 5 minutes. Bring the balsamic vinegar to the boil with the sugar and let it reduce for 3-4 minutes until it has a syrupy consistency. Season the rocket and the medlars with a little oil, a pinch of salt and the balsamic reduction. Serve the medlar and rocket salad with the robiola, adding toasted almonds and marinated apple slices.

How to cook rocket pesto – Italian Cuisine

How to cook rocket pesto


The rocket pesto versatile and creamy it is an appetizing alternative to the traditional Genoese pesto: a sauce that is quick to prepare, which lends itself to seasoning pasta, to be spread on toasted bread or to give a touch to your fish or meat dishes: the taste is unique, fresh, delicate but pungent at the same time

The pesto in general it is a sauce that lends itself to many variations depending on your tastes. The best known is the classic pesto alla genovese from the irresistible taste of fresh basil, pine nuts, garlic, parmesan and / or grated pecorino. But, a classic vegetable pasta dish can be made special by a sauce made with the vegetables themselves, like pepperoni, asparagus, dry tomatoes, zucchini, artichokes; but, there is also the pesto dented or the one done with capers, anchovies and olives: click hereto discover all the fanciful variations of the homemade pesto!

The recipe of rocket pesto from Sale & Pepe it is not very common, but we are sure that once discovered, you will not be able to do without it! Seeing is believing!

How to prepare rocket pesto

1) Prepare the ingredients for the rocket pesto. Clean up the rocket, choose and take away the healthy and unblemished leaves, wash and dry them carefully, then break them up and put them together in mixer. Add the blanched almonds, a pinch of salt, the Tuscan pecorino into small pieces and blend everything, until you get a coarse mince.

2) Complete the pesto. Put the chopped mixture in a bowl and add 1 tablespoon of Lemon peel grated and the clove ofgarlic peeled and crushed. Rule of salt and pepper, then pour in the right amount of extra virgin olive oil necessary to obtain a creamy mixture.
Stir and let the rocket pesto 10 minutes. Remove the garlic and cover the pesto with the film until ready to use it, otherwise the surface tends to oxidize and darken.

Tips

1) If you use the rocket pesto to season pasta, choose a short format with a slightly rough surface, such as orecchiette. The dough should hold the seasoning without letting it "slip". Complete the dish with flakes of fresh pecorino. But, the rocket pesto can also be used to give a refined and particular touch to fish or meat dishes

2) Instead of almonds, if you like it, you can use pine nuts or walnuts that with their "round" flavor will complete the rocket pesto

3) storage. The pesto can be stored in fridge for 1-2 days, in a glass jar covered flush with oil. To keep it 1 month, put it in an airtight container and fix it in the freezer. Thaw slowly in the fridge.

4) The rocket pesto it can also be a vegan sauce, just replace the Parmigiano Reggiano provided in the recipe or eliminate it completely.

Pasta with rocket cream – Italian Cuisine

»Pasta with rocket cream


Cook the pasta in a pan of boiling salted water.
Clean and wash the rocket, then add rocket, oil, garlic and a little salt in the chopper and blend.

Put the rocket cream in the pan, add a little cooking water and start cooking over low heat.
After a couple of minutes of cooking, add the robiola, adding more cooking water if necessary, then turn off the heat.
Drain the pasta al dente, add it to the sauce along with the Parmesan and mix.

The pasta with rocket cream is ready.

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