Tag: rustic

Recipe pork chops with rustic paté – Italian Cuisine

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Ingredients

4 pork chops
200 g pork liver
200 g pork net
85 g butter
75 g celery
70 g shallot
70 g carrot
50 g onion
rosemary
sage
laurel
garlic
parsley
black truffle
dry white wine
broth
olive oil
salt
pepper

Duration: 1 h 15 min

Level: Easy

Dose: 4 people

For the recipe of pork chops with rustic paté, cut the liver into small pieces and drain them in running water for 60 minutes. Sauté in 3 tablespoons of oil, the liver, 25 g of celery and the onion, in small pieces, a sprig of sage and rosemary, 2 bay leaves, a clove of garlic; when the liver is well browned, salt it, pepper it, discard the garlic and herbs and let it cool.
Reduce the shallots, the remaining celery and the carrot. Add everything in 3 tablespoons of oil and brown the chops bringing them halfway through cooking. Add salt and pepper, let it cool. Switch to the grinder the liver with its sauce, obtaining a very fine mixture; whip it with butter, salt, pepper and chopped parsley. When the chops are cold, spread them abundantly with the liver pate and truffle rings. Divide the network into 4 equal parts; wrap each of them in a chop. Place them in the pan already used to cook them, still with the sauce; add sage, rosemary and half a glass of wine, then bake at 200 degrees for 30 minutes.
When cooked, degrease the sauce by draining away most of the fat, then stretch it with a ladle of hot broth then pass it to the blender. With it you finally saute the meat.

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Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine

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A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.

Ingredients

350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu

Method

Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

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Recipe Gourmet rustic cake – Italian Cuisine

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Ingredients

600 g pasta brisée (also frozen)
250 g ricotta
100 g boiled and squeezed spinach
70 g sweetbreads
70 g cooked ham
50 g frozen peas, already boiled
20 g butter
2 eggs
shallot
vinegar
salt
flour and butter for the pastry board and the mold

Duration: 1 h 30 min

Level: Easy

Dose: 10 people

For the recipe of the rustic cake of the gourmet, boil the sweetbreads for about 25 ', in plenty of water acidulated by a spoonful of vinegar. Drain and leave to cool, then cut into cubes that brown in butter, flavored with a finely sliced shallot.
On a lightly floured pastry board, roll the pasta brisée into a 5 cm thick disk. Grease and flour a pie mold with low and fluted edges of 24 cm in diameter: completely cover it with about two thirds of the dough, cutting out the excess one; pierce it with the prongs of a fork. Pass the ricotta through a sieve and collect it in a bowl. Join the hand-chopped spinach, the peas, an egg, the already browned sweetbreads and the diced ham. Add salt and mix well, then pour it into the mold, leveling it well.
With the advanced dough and any cut-outs, prepare a second cake cover. Add it to the underlying, pinching the two pastes along the edges, then cut them all around. Beat the second egg, salt it and brush the cake. Punct the lid in several places, then pass the preparation in the oven already at 200 for about 45 '. Baked, flan, then serve the warm cake.

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