Tag: sage

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


Scialatielli with cuttlefish, caramelized onions with sage – Italian Cuisine

Scialatielli with cuttlefish, caramelized onions with sage

Scialatielli with cuttlefish, caramelized onions with sage, anchovies and capers, the preparation

1) Desalt the capers in a citoline with cold water for at least 30 minutes. In the meantime, peeled the onions, slice them And let them wither in a saucepan with 2-3 tablespoons of oil and a pinch of salt; faded with the vinegar, then add the sugar and cook over low heat for 20 minutes, adding, if necessary, a few tablespoons of water.

2) Remove the onions from the saucepan and set aside; put to cook the cuttlefish in the same container for about 10 minutes, then unite the anchovy fillets cut into pieces and let them melt in the cooking juices.

3) United again the onions in the sauce, then add capers and a handful of chopped parsley. Meanwhile cook the pasta in abundant slightly salty water; so drain it And transfer it in the pan with the sauce, jumbled up well and served immediately.


Posted on 01/10/2021


Recipe Risotto with candied citron, capers and sage – Italian Cuisine

Recipe Risotto with candied citron, capers and sage

  • 480 g whole Carnaroli rice
  • 100 g sugar
  • 80 g butter
  • 60 g Grana Padano Dop
  • 1 pc cedar
  • rice flour
  • desalted capers
  • lemon
  • sage
  • White wine vinegar

For the recipe for risotto with candied citron, capers and sage, blanch the citron rind for a few moments. Dissolve the sugar with 150 g of water and the juice of 1/2 citron on the stove; add the citrus zest to the syrup and turn off the heat after 1 minute. Let everything cool, then cut the zest into strips.
Toast the rice in a fat-free saucepan for a few minutes; wet it with 1 ladle of boiling water
and cook in 40-45 minutes, gradually adding a little boiling water. Meanwhile, heat the peanut oil; flour 30 sage leaves with rice flour and fry them for a few seconds. Drain them and arrange them on kitchen paper to dry them. Salt them lightly just before use.
Finally, stir the risotto with the butter, parmesan, 1 tablespoon of vinegar and season with salt. Add the grated zest of 1/2 lemon and a drizzle of extra virgin olive oil. Serve it by completing each dish with some capers, cedar peels and fried sage.

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