Tag: sage

Ricotta Tortelloni recipe with butter and sage – Italian Cuisine

Ingredients

600 g flour
6 eggs
400 g ricotta
chopped parsley
grated Parmesan cheese
nutmeg
butter
sage

Duration: 1 h

Level: Middle

Dose: 10 people

Begin to knead the eggs with the flour, for 1 kg of pasta (about 600 g of flour and 6 eggs). Let the pasta rest overnight.
Prepare the filling by working the ricotta with a sprig of chopped parsley, 1 spoon of egg to tie the ingredients, salt, 1 nice spoon of grated Parmesan and plenty of nutmeg.
Roll out the pasta, cut it into squares, stuffed with an abundant nut of filling and close with a tortello.
For the dressing melt the butter in a saucepan (20 g of butter per head) with the sage leaves, pour over the tortelloni and serve with grated Parmesan cheese separately.

Fried Scamorza and Sage Egg Recipe – Italian Cuisine

Ingredients

4 slices of scamorza cheese about 1 cm high
5 eggs
corn flour craved
peanut oil
butter
sage
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of fried scamorza and sage egg, beat an egg, dip the slices of scamorza then pass them in the corn flour. Heat a finger of oil in a not too large saucepan; fry the slices of scamorza for about 2 minutes, removing them as soon as they begin to melt; place them on a tray covered with kitchen paper in the warm oven until ready for use.

Brown in another low and wide pan a teaspoon of butter with 3 sage leaves for 1 '; then break the eggs and cook them for 3 ', obtaining the classic consistency of the egg with the bull's eye (the egg white is very hard, the yolk is semi-liquid). Remove the scamorza from the oven and place one egg on top of each slice. Salt and serve immediately.

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Recipe Veal fillet with milk, sage, lemon and fennel sauce – Italian Cuisine

Ingredients For the milk sauce

350 g milk
250 g of veal shank
125 g of celery centrifuged
5 g garlic
salt
pepper

Ingredients For the fillet

1 Kg veal fillet
300 g dry white wine
extra virgin olive oil
salt

Ingredients For celery root purée

400 g celery root
extra virgin olive oil
salt
pepper

Ingredients To complete

fresh ginger
sage
Lemon peel
fennel
extra virgin olive oil

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the recipe of veal fillet with milk sauce, sage, lemon and fennel, collect the chopped chopped meat, milk, celery and garlic in a large saucepan. Cook on the flame at least for a couple of hours. Strain through the Chinese colander and return to the fire to reduce to obtain a creamy sauce. At the end add salt and pepper.
FOR THE THREAD: Clean the fillet from any parts of connective tissue, then season with salt and oil. Brown it in a casserole suitable for the oven veiled in oil, coloring it on each side. Sprinkle with white wine, cover with aluminum foil and finish cooking in the oven at 170 ° C for 20 minutes.
FOR SEDANO RAPA PUREE: Peel, wash and cut the celeriac into very thin slices. Stew it in a casserole with a little oil and water, until it is very soft. Blend well and season with salt and pepper.
TO COMPLETE: Slice the fillet into round slices about 2 cm thick. Spread the purée over the plates, place the fillet on top and cover with the milk sauce. Finish with finely chopped ginger, sage leaves and lemon peel. Decorate with fennel tips and a few drops of raw oil.

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