Tag: roquefort

Unleavened pizza with red cabbage, sour cream, pears and Roquefort – Italian Cuisine


1) Grease with oil 2 non-stick baking trays with a diameter of about 30 cm. Wash And dry cabbage, deleted any leaves that are too hard or damaged, deprive it of the core and cut it into strips about 1 cm wide.

2) Pour the flour in a bowl, form a hollow in the center, add two pinches of salt, oil and 2 dl of water and you work the ingredients until a smooth and elastic dough is obtained. Knead it for 5 minutes, divide it into 2 equal parts and roll them out in trays in 2 discs of about 28 cm. Let it rest the pasta for a few minutes and, in the meantime, washed, dry and slice the pears.

195447 195448

3) Enlarge lightly the two discs of dough e spread them with a layer of sour cream. Distribute on the surface the red cabbage cut into strips, the slices of pear and the coarsely crumbled roquefort. Peppered And bake the pizzas at 200 ° for about 15 minutes. Remove from the oven and serve.



Posted on 30/01/2022


Loin stew, sausage and creamy celeriac with Roquefort – Italian Cuisine

Loin stew, sausage and creamy celeriac with Roquefort

1) Cleanse celeriac, cut it into small pieces and boil it in salted water for about 8-10 minutes. Cut the meat in chunks, flour them And brown them over high heat in a pan with a drizzle of oil and butter until golden brown. Salt.

2) United the luganega in chunks and let it brown. Jumbled up with a wooden spoon, then wet with the broth and add the drained and dried celeriac. Adjust of salt and pepper.

3) Add the crumbled roquefort e make it melt, stirring with the spoon. Reheat 1 cm of oil in a saucepan e fry yourself sage leaves; remove them from the oil as soon as they are crunchy, dry them on kitchen paper and crumble them. Serve the stew sprinkled with sage.


Posted on 01/01/2022


Incoming search terms:

Turnip ravioli with roquefort and poppy seeds – Italian Cuisine

Turnip ravioli with roquefort and poppy seeds


Preparation of turnip ravioli with roquefort and poppy seeds

1) Obtain the beetroot puree. Peel 1 beet cooked, blend and drain well in a colander lined with gauze. Arrange the flour as a fountain on a pastry board or in a large bowl; slip out to the center eggs and add the puree of beet and a socket of salt; beat with a fork, gradually incorporating the flour, and knead everything vigorously for at least 15 minutes, until the dough is soft and elastic, but not sticky. Divide it into 4 loaves, wrap them in cling film and let them rest for 20 minutes.

2) Boil the potatoes. Slice the onions and stew them in a non-stick pan with 4 tablespoons ofoil; united salt, pepper, a few tablespoons of broth (or hot water) and continue cooking for 8-10 minutes, until they are tender and dry. Drain the potatoes, pass them through a potato masher and mix them onions cooked finely chopped, salt is pepper; let the dough cool and transfer it to a pastry bag.

3) Roll out the pasta in long thin sheets with the appropriate machine (penultimate notch). Spread out many piles of filling (equivalent to 1 teaspoon) on 1 sheet, cover with another strip of pasta and seal it well around the filling. With a round notched ravioli mold of about 6 cm cut out the ravioli. Continue in the same way until all the ingredients are used up and let the ravioli dry on a surface sprinkled with semolina (20 ').

4) Boil i ravioli in abundant salt water for 3-4 minutes. Drain them with a slotted spoon and sprinkle them with butter molten, i poppy seeds and the roquefort crumbled.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page