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Cognac prawns | Salt and pepper – Italian Cuisine


A second course based on fish, with prawns and cognac, perfect for the Christmas menu

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Step by Step

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    • 2) Wash the lemon, dry it, take half of the rind and chop it coarsely. Beat a teaspoon of pepper in grains in a mortar or enclose them in a piece of baking paper and crush them with a meat tenderizer.

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    • 3) Cook shellfish. Untie the butter in a big one cooking pan, add i prawns is saltali in seasoning for 1-2 minutes, until they have changed color. Flush them with the Cognac and let it evaporate over high heat.

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    • 4) Rule of salt, add the chopped lemon rind, crushed black pepper and 1 tablespoon of chives shredded. Skip it for a few moments to mix the flavors and serve immediately.

      Tips

      If you like it, you can also brown the prawns with 1 sliced ​​garlic clove and use chilli instead of pepper. In this way you will bring to the table unusual and delicious prawns garlic, oil and chilli!


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Vegetable meatloaf | Salt and pepper – Italian Cuisine


The vegetable meatloaf it is a great second to prepare if you have vegetarian guests or as an alternative to the classic meatloaf. There Salt & Pepper recipe it is very simple: no meat and no fish, only vegetables from the garden, cheese, breadcrumbs and eggs. The potato dough gives the meat loaf a dry and compact appearance, the vegetables and ricotta make it very tasty!

The vegetable meatloaf is a recipe that you can customize as you like, with seasonal vegetables or with the cheese you like best, or replace potatoes with chickpeas or bread with couscous. It is versatile, tasty and quick to prepare; you can also decide to serve it cold, as an appetizer to complete the menu of an important lunch or dinner or even as a rustic and substantial dish to take you on a trip out of town

All you have to do is test yourself at the stove to prepare the Vegetable meatloaf with salt & pepper! The challenge is easy and success is guaranteed: just follow the video and the steps of this recipe to get a perfect meatloaf, with a rustic effect, able to satisfy even the most demanding carnivorous diners! Wear the apron and try it now!

Preparation of meatloaf with vegetables

1) For the preparation of vegetable meatloaf start boiling the potatoes for 40 minutes in abundant boiling water. Monda the vegetables and reduce to cubes celery, carrot is zucchini. Rosola the spring onion with 4 tablespoons of oil; add the vegetables, room e cook for 20 minutes, then chop.

Pastiera | Salt and pepper – Italian Cuisine


Pastiera is a traditional Neapolitan Easter cake made with shortcrust pastry, ricotta and wheat. A tasty recipe that everyone really likes

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Step by Step

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    • Preparation of the Pastiera

      1) Prepare the pastry. Put 400 grams in the mixer flour, 1 pinch of salt and 200 grams of cold butter into small pieces, blend until you have a crumbled mixture, then add the last grated 1 untreated lemon, 200 gr of sugar, 2 yolks and theegg whole, operates the appliance again until a homogeneous paste is obtained; transfer it to the floured pastry board, work it quickly to compact it, then form a ball, wrap it in the film and put it in fridge for 30 minutes.

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    • 2) Season the wheat. Take the wet grain (already cooked and drained), and put it in one casserole with the milk, a spoonful of sugar, a knob of butter, the grated rind of 1/2 Orange untreated and the pod of vanilla; cook about 10 minutes, until obtaining a thick and creamy mixture. Remove it from the heat and let it cool.

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    • 3) Prepare the filling. Pass the ricotta cheese sieve it into a large bowl and work it with the remaining sugar (170 gr) for a few minutes, until you get a cream glossy.

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    • 4) Shell the remaining eggs is keep the egg whites aside and add the egg yolks to the ricotta cream and mix the ingredients well with a wooden spoon. Then combine the grain (remove the vanilla), theorange flower water, the cinnamon and the candied fruit a diced, and mix the mixture with a spatula.

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    • 5) Complete the filling. Mounts egg whites until stiff and gently incorporate them into the mixture.

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    • 6) Prepare the shell of pastry. Place the pastry on a sheet of baking paper and roll it out with the floured rolling pin to a thickness of 3-4 mm; slide it into one aluminum baking tray with 4-5 cm high flared edges diameter of 26 cm, buttered and floured. Make the dough stick to the bottom and edges and cut away the excess.

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    • 7) Farcisci. Pour the filling into the shell of pastry and it will have to reach a little below the edges of the dough.

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    • 8) Complete and cook. Roll out the remaining dough and make strips with a notched wheel about 1.5 cm wide; place them on the filling forming a grid. Cut the excess dough, put the cake in oven to 180 ° C is cook for 50-60 minutes. Take it out of the oven and let it rest for at least a day.

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      pastiera
    • 9) Decorate is servants. Before serving the pastiera dust it with icing sugar sieved through a sieve.


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