Tag: rocket

Recipe Ravioli with rocket, artichokes and almonds – Italian Cuisine

Give shape to creativity and masterpieces will come to you, like these fantastic teardrop ravioli

Ingredients For the pasta

300 g flour
4 pcs yolks
1 pc egg

Ingredients For the filling

250 g ricotta
150 g rocket
20 g grated pecorino cheese
3 pcs anchovy fillets in oil
1 pc shallot
butter
salt

Ingredients For the dressing

100 g peeled almonds
3 pcs artichokes
dry white wine
extra virgin olive oil
butter
salt

Duration: 2 h 40 min

Level: Middle

Dose: 4 people

For the recipe of rocket ravioli, artichokes and almonds, mix the flour with the egg, the yolks and 2 tablespoons of water until obtaining
a smooth mixture (work it first in the bowl and then on a floured work surface). Cover it with plastic wrap and let it rest for 1 hour.
For the filling: wash and cut the rocket; chop the shallot and let it dry in a saucepan with 35 g of butter for 2 minutes. Add the anchovy fillets and melt them in the butter; finally add the rocket, salt and stew for 5-6 minutes. Turn off and let cool. Mix the rocket with the ricotta and the pecorino, obtaining the filling; collect it in a pastry bag.
For the ravioli: roll out the dough into thin strips; place the filling on top in small piles like walnuts; brush around the filling with a little water and cover with another strip of pasta. Press around the filling to remove the air, then cut the ravioli with a round (ø 6 cm) or drop-shaped pasta cutter.
For the dressing: peel the artichokes, cut them into 8 wedges and cook them in a pan with a veil of hot oil and a pinch of salt.
for 5 minutes. blend with 1/2 glass of wine and cook for 10 minutes. Roughly chop the almonds and toast them in a pan. Add a knob of butter and polish them by skipping them for 2 more minutes. Boil the ravioli for 2-3 minutes, drain and season in the butter with the almonds. Complete them with artichokes and aromatic herbs to taste.

Recipe Bacon scallops, hazelnut pesto and rocket – Italian Cuisine

Ingredients

120 g rocket
30 g shelled hazelnuts
12 scallops with the shell
12 thin slices of bacon
hazelnut grain
spinach leaves
thyme
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe for bacon scallops, hazelnut pesto and rocket, clean the scallops by removing the coral (the orange part); wash the shells well. Wrap each mollusk in a slice of bacon; scald them in a pan with a drizzle of oil, flavored with a sprig of thyme, for 40-50 seconds; turn them over, cook them for another 30-40 seconds; then brown them for a few moments also along the bacon rim; drain them on kitchen paper.
For the pesto with hazelnuts and rocket: Clean the rocket and blend 100 g with 30 g of ice, the hazelnuts, 70 g of oil, salt and pepper. Spread a spoonful of pesto in each shell, lay the scallops on it, garnished with arugula and spinach leaves, a few sprigs of thyme, a little chopped hazelnuts and serve.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-bacon-scallops-hazelnut-pesto-and-rocket-italian-cuisine html

Piadina stuffed with sweet potato, figs and rocket – Italian Cuisine

Piadina stuffed with sweet potato, figs and rocket

Servings: 8

Total time: 105

Cooking time: 105

Ingredients description: 500 g flour plus a little – 500 g sweet potatoes – 250 g 8 firm figs – 100 g lard – 3 bunches of hulled rocket Ò garlic – tarragon Ò vegetable stock Ò butter – extra virgin olive oil Ò salt Ò pepper

Preparation: 1 Form a fountain with the flour, add 5 g of salt and lard; Start kneading by adding 250 g of water, a little at a time. 2 Work long: the dough will be quite tough, but rightly so. Collect it in a bowl, seal it with plastic wrap and let it sit for 30 in the fridge. 3 Peel the sweet potatoes and cut them into touches. 4 Collect in a casserole a clove of garlic, 2 tablespoons of oil, add the touches of potato, brown them for a few minutes, then begin to wet with the vegetable stock until they are covered. Reduce the heat and cook uncovered for 10; remove garlic, add 5 g of tarragon leaves and cook for another 30 more. 5 Make dough balls of about 100 g each, place them on a lightly floured tray, cover them again with plastic wrap and let them rest in the fridge for others 30. 6 Mix the potatoes in cream and season with salt and pepper. 7 Peel the figs, cut them into touches and brown them in a pan with a knob of butter and a pinch of salt for a couple of minutes. Salt and pepper. 8 spread each ball of dough into a fairly thin disk. 9 heat up a non-stick frying pan without fat and cook the tortillas for less than 1 per side. 10 spread the cream on the piadinas, and complete with the figs and the rocket.

Photo: / 2014 / 2014_09 / 09201412901

Step: 1 Form a fountain with the flour, add 5 g of salt and lard; start kneading by adding 250 g of water, a little at a time. | 2 Work for a long time: the dough will be quite tough, but rightly so. Collect it in a bowl, seal it with plastic wrap and leave it to rest in the fridge for 30 minutes. brown them for a few minutes, then begin to wet with the vegetable stock until they are covered. Reduce the heat and cook uncovered for 10; remove garlic, add 5 g of tarragon leaves and cook for another 30 more. | 5 Make dough balls of about 100 g each, place them on a lightly floured tray, cover them again with plastic wrap and let them rest in the fridge for others 30. | 6 Blend the potatoes in the cream and season with salt and pepper. | 7 Peel the figs, cut them into touches and brown them in a pan with a knob of butter and a pinch of salt for a couple of minutes. Add salt and pepper. | 8 roll each ball of dough into a fairly thin disk. | 9 heat up a non-stick frying pan without frying and cook the tortillas for less than 1 per side. | 10 spread the cream on the wraps, and complete with the figs and the rocket.

Photo step: / 2014 / 2014_09 / 09201412901a | / 2014 / 2014_09 / 09201412901b | / 2014 / 2014_09 / 09201412901c | / 2014 / 2014_09 / 09201412901d | / 2014 / 2014_09 / 09201412901e | / 2014 / 2014_09 / 09201412901f / / 2014 / 2014_09 / 09201412901g | / 2014 / 2014_09 / 09201412901h | / 2014 / 2014_09 / 09,201,412,901th | / 2014 / 2014_09 / 09201412901l