Tag: sage

Parmentier cream with sausage and sage skewers – Italian Cuisine

Parmentier cream with sausage and sage skewers

Parmantier cream with sausage and sage skewers, preparation

1) Peel the potatoes and cut them into slices.

2) Clean, wash and chop the onion, also clean the leek and cut it into slices; lightly brown them with the butter in a saucepan. Add the potatoes, stir, let them flavor for a few moments and then pour in the hot broth.

3) Season with salt, pepper and continue cooking for about 40 minutes, then add the cream and blend everything iin order to obtain a cream.

4) Peel the sausage, cut it into chunks and put it on four skewers alternating it with sage leaves.

5) Cook the skewers on a cast iron grill for a couple of minutes on each side.

6) Divide the soup in the soup plates, distribute the skewers, complete with a left hand of pepper and serve.


Published 11/23/2021


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Pumpkin and sage risotto – Italian Cuisine

»Pumpkin and sage risotto

First, cut the pumpkin into rather small cubes (so that it cooks first).

Finely chop the onion and sauté with a knob of butter, then add the pumpkin, cover with 1 ladle of broth and cook for about 15 minutes: at the end of cooking the pumpkin must have at least begun to fall apart.

Season with salt, then blend the pumpkin to reduce it to a puree.

Heat a couple of tablespoons of oil in a saucepan with half the sage leaves.
Add the rice and toast it, then deglaze with the wine.

When the wine has evaporated, add the pumpkin and start cooking the rice, adding the broth a little at a time.
When cooked, season with salt and pepper and stir in the parmesan.

The pumpkin and sage risotto is ready: serve and serve garnished with the remaining sage (whole or coarsely chopped).

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Fusilli with pumpkin, sage and hazelnut butter – Italian Cuisine

Fusilli with pumpkin, sage and hazelnut butter

Fusilli with pumpkin, sage, hazelnut butter, almonds and coffee powder, the preparation

1) Cut the pumpkin into cubes. Melt 40 g of clarified butter in a non-stick pan and brown the pumpkin for 10 minutes, until soft and golden. Season it with salt and pepper e put it on aside.

2) Melt the clarified butter left in a saucepan; when it is hot, fry the sage leaves a few at a time and drain them on kitchen paper.

3) Boil in fusilli in abundant salted water. In the meantime, pounded the coffee beans in a mortar, or with a meat grinder, to obtain a coarse powder. Cut fillet almonds with a sharp knife.

4) Melt butter, unite almonds e remove from the heat when the butter turns hazelnut. Drain the pasta and mix it with the pumpkin. Season with butter and almonds e subdivide in the dishes. Garnish with abundant fried sage leaves, sprinkle with coffee powder e served.


Posted on 10/26/2021


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