Tag: Rolls

Rolls with late radicchio with balsamic vinegar and honey – Italian Cuisine

Rolls with late radicchio with balsamic vinegar and honey


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1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.

2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.

3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.


Treviso radicchio rolls, lentils and walnut crumble – Italian Cuisine

Treviso radicchio rolls, lentils and walnut crumble


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1) Rinse the lentils and boil them in boiling water with l'laurel for 20 minutes; when cooked, add salt and then drain. Blanch the leaves of radicchio with white wine and 1.5 dl of water, drain and let them dry.

2) In a pan, brown the onion and minced garlic with 2 spoons of oil, add the lentils, cook them for 10 minutes, turn off and add 1/2 tablespoon of honey, 1/2 teaspoon of chilli, salt and pepper. Chop i kernels, transfer them to a small pan, mix them with 1 spoon of honey, the chili pepper remained and a pinch of salt; bake in the oven at 200 ° for 5 minutes and then remove from the oven and set aside.

3) Arrange the leaves of radicchio on the work surface, put 1 tablespoon of lentils at the end of each, add 1 stick of toma and roll the leaves on themselves. Fix the rolls on the plate, brush them with the remaining honey and bake at 180 ° for 5 minutes. Serve with the walnut crumble and thyme leaves.


Cinnamon rolls with apples – Italian Cuisine

»Cinnamon rolls with apples


Start immediately with the dough: dissolve the yeast and sugar in the slightly warm milk, then add the melted (but warm) butter and the egg and beat all together, finally also incorporate the flour and salt.

Knead until you get a smooth and homogeneous dough, then cover the bowl with cling film and let it rise for at least 2 hours or until doubled.

Meanwhile, peel the apples and cut them into small cubes.
In a bowl, mix the ingredients for the filling (soft butter, brown sugar, cinnamon, cornstarch and salt).

When the dough has doubled in volume, deflate it on a floured work surface and roll it out into a sheet of about 0.5 cm, about 30×45 cm in size.
Spread the butter mixture on the pastry, then sprinkle with the apple pieces, distributing them evenly.

At this point, roll the dough on itself from the long side, then cut the roll at regular intervals, so that about 15 rolls come out.
Arrange them in a buttered pan measuring about 20×30 cm (or in any case large enough for all the brioches to enter without touching each other), then let them rise for another hour.

Bake for about 30 minutes in a static oven preheated to 180 ° C, then remove from the oven, let it cool and decorate with the icing, simply mix the icing sugar with the water.
Apple cinnamon rolls are ready.

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