Tag: Rosemary

Grape bread pudding with rosemary and orange marmalade – Italian Cuisine

Grape bread pudding with rosemary and orange marmalade

1) In a saucepan warm the milk with the sprigs of rosemary up to the boiling point. Switch off, let the milk cool and strain it. Cut sliced ​​grape bread about 1/2 cm thick, butter them and spread half of it with the jam. Overlap the stuffed slices with the remaining ones to form many sandwiches and arrange them in a greased 18×22 cm pan.
2) Break eggs in a bowl, add 100 g of sugar, jumbled up with a whisk and add the flavored milk, cream and salt.
3) Pour the mixture over the prepared bread sandwiches and let it rest for 30 minutes. Sprinkle the surface with the remaining sugar and cook the pudding in a preheated oven at 160 ° for 40 minutes. Serve it lukewarm.


Posted on 04/12/2021


Cod with vegetables with potatoes mixed with oil and rosemary – Italian Cuisine

Cod with vegetables with potatoes mixed with oil and rosemary

Cod with vegetables with potatoes mixed with oil and rosemary, the preparation

1) Boil the potatoes in boiling salted water, drain and let them cool.

2) Cut them in half or quarters, transfer them to a baking tray, season with 2 tablespoons of oil, bay leaves and a handful of sage leaves; put them in the oven a 200 ° for about 15 minutes, then remove them, add salt and keep them warm.

3) Cut the Cod fillets in the middle; Put the pink pepper, rosemary, 12 sage leaves in a saucepan, then pour in the oil so that it reaches a height of 5 cm and place on the fire, over a very low flame. When the oil reaches a temperature of 60 °, immerse the cod and cook it 15 minutes.

4) Meanwhile, peel and coarsely chop the onion, transfer it to one terrine, season with a pinch of salt and vinegar, add the capers and 2-3 tablespoons of fish cooking oil, stir and set aside.

5) Distribute the potatoes in individual plates, arrange the drained cod on top, add the capers with the onion and serve.


Posted 11/12/2021


Focaccette with potatoes and rosemary pesto – Italian Cuisine

Focaccette with potatoes and rosemary pesto

Focaccette with potatoes and rosemary pesto, preparation

1) Wash potatoes, peeled the purple ones and cut them all into slices keeping the two qualities separate; transfer them in two different casseroles with cold water, brought to boiling, add salt and cook for 5 minutes.

2) Drain them and keep them aside. In a mixer, blend the needles of rosemary, the leaves of parsley washed And dry, walnut kernels, peeled garlic clove, 1 pinch of salt and 4 tablespoons of oil.

3) Roll out to pizza dough, obtained 12 discs with a round pastry cutter with a diameter of 7 cm e transfer them on a baking sheet coated with baking paper. Let them rise for 10 minutes, pitted the central part with a fork e cook the focaccette in the oven at 200 ° for 6-7 minutes.

4) Cut the slices of bacon into small pieces of about 3 cm e distribute it half on buns. Get ready above 3 slices of potatoes alternating the colors and finished with the remaining slices of lard. Carry on cooking in the oven for another 10 minutes; let it cool down 5 minutes and served with a few drops of rosemary pesto and ground pepper.


Posted on 05/11/2021


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