Tag: Rosemary

Tagliatelle with duck sauce in Porto, orange and rosemary – Italian Cuisine

Ingredients for 6 people

1) Private i duck breasts of the skin and cut them into very small cubes. Chop it shallot with the carrot and the celery and brown them gently in a saucepan with 4 tablespoons ofoil and the rosemary. After a couple of minutes, add the duck pulp and brown it over high heat. When it is well browned, sprinkle it with flour, mix well and wet with Port; let it evaporate, lower the heat, add the cloves, seasoned with salt, pepper and a pinch of cinnamon and continue cooking for about 30 minutes, adding a little hot water if the sauce tends to dry out too much.

2) Wash theOrange remove the zest with a potato peeler and cut it into very thin julienne strips; squeeze the juice. Blanch the peel in boiling water for 1 minute, drain and add to ragù with juice; cook until you get a tied but soft sauce; deleted rosemary is cloves. Boil the noodles in salt water, drain wet and season with ragù.

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Recipe Risotto with sparkling wine with lemon and rosemary – Italian Cuisine

Ingredients

320 g Vialone nano rice
60 g Grana Padano Dop
60 g butter
rosemary
lemon
flour
sparkling wine

Duration: 25 min

Level: Easy

Doses: 4 people

For the sparkling wine risotto with lemon and rosemary recipe, Toast the rice dry in a saucepan for 1-2 minutes; then add 2 tablespoons of extra virgin olive oil, season with salt and mix; blend with
1/2 glass of sparkling wine and cook the rice for 15-17 minutes, wetting it from time to time with a ladle of lightly salted boiling water. Turn off the rice, let it rest for 30-40 seconds, then stir it with 1/2 glass of sparkling wine, the butter and the grated parmesan. Wash 4-5 sprigs of rosemary well, flour them and fry them in a finger of seed oil for 30-40 seconds. Spread the risotto on the plates, garnish with fried rosemary, a little grated lemon zest and a generous grind of pink pepper. Serve immediately.

Pancake recipe with rosemary honey and lemon grass – Italian Cuisine

Ingredients

350 g milk
250 g flour
200 g acacia honey
30 g butter plus a little
25 g sugar
2 eggs
2 teaspoons of baking powder for cakes
lemon grass
rosemary
salt

Duration: 1 h 35 min

Level: Easy

Doses: 12 people

For the recipe for pancakes with rosemary honey and lemon grass, collect the honey in a small saucepan with a sprig of rosemary and a stalk of lemon grass cut into small pieces. Heat everything, without reaching the boil (maximum 80-85 ° C), then turn off and leave to infuse for 1 hour. Mix the flour with the baking powder, a pinch of salt and the sugar. Then add the milk, eggs and melted butter. Mix everything with the whisk until the mixture is creamy and thick enough.

Cook a ladle of the mixture in a non-stick pan (ø 14 cm) veiled with butter for 1-2 minutes per side. Continue like this until you finish the mixture: you will get 10-12 pancakes. Arrange the pancakes on the plates and top with honey. Decorate as desired with new pieces of lemon grass and rosemary leaves.

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