Tag: Salt

Carbonara monferrina | Salt and pepper – Italian Cuisine

The traditional carbonara alla monferin is a simple and fast recipe, not a variant with asparagus of the classic carbonara but a traditional Piedmontese recipe, with lard and toma or ricotta, in the lighter version

There carbonara alla monferin it is suitable for everyone, especially those people who love i pquick pasta dishes but, with full flavors and full-bodied condiments. As mote recipes handed down from family to family, also the recipe of pasta alla monferrina has numerous variations. Salt and pepper has chosen to prepare the carbonara alla monferin with the long egg pasta and the fried asparagus, flavored with lard and pancetta; then complete it, stirring it over the flame, with a sauce based on cream, toma and egg yolks: a first course of creamy and tasty pasta, really tasty!

There carbonara with salt and pepper it is for gourmands and, undoubtedly, it is a very caloric first course but it can be perfect to eat like single dish, maybe for a quick lunch or dinner with friends. It is not difficult to prepare! If you're not cooking in the kitchen, don't panic! You can watch the recipe video and be guided by the description below

Do you already have all the ingredients?

How to prepare the carbonara monferrina

1) Prepare the sauce. Wash them asparagus, check and cut into pieces. Saute in a large no stick pan the lard chopped and thegarlic crushed with the butter and 3 tablespoons of extra virgin olive oil. Then remove the garlic and add the sweet bacon in cuebetti la bacon in strips.

2) Cook the asparagus. After browning the bacon add the asparagus, adjust it salt is pepper and wet the dressing with a little water. Continue the cooking, covering the pan with a lid, for about 10 minutes or until the asparagus is tender.

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Recipe Cake with peas and first salt – Italian Cuisine

Ingredients For pasta

150 g flour
75 g salted butter
10 g grated Grana Padano Dop

Ingredients For the filling

250 g shelled fresh peas
200 g salt cheese
150 g milk
100 g fresh cream
100 g leek
4 pcs carrots mignon
2 pcs eggs
1 pc head of Belgian endive
extra virgin olive oil
salt

Duration: 2 h 20 min

Level: Middle

Dose: 6 people

For the cake recipe with peas and first salt, mix the flour with the butter and the cheese until you get a sandy mixture; knead it with 40 g of water, shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour. Then roll it out in a very thin sheet, 1-2 mm thick. Line a rectangular mold (27 × 11 cm) with baking paper, cover it with the pastry and trim the overflowing paste.
FOR THE FILLING: Blanch the peas for 2-3 minutes. Keep 50 g aside and blend the others with the eggs, cream and milk, adjusting with salt. Cut the leek into slices and the endive into pieces. Brown the leek in a pan with a drizzle of oil and a pinch of salt for 4-5 minutes, add a ladle of water and cook for 3 minutes, then add the endive and cook for another 3 minutes. Divide the first salt cheese into 6 wedges. Spread the browned leeks and endive on the bottom of the mold, pour over the pea cream and garnish with the peas kept aside and the cheese wedges. Bake the cake at 180 ° C in the oven with static function for 20 minutes, then continue cooking for another 20 minutes in ventilated mode. Peel the carrots and cut them in half lengthwise; boil them in salted water for a couple of minutes, drain and roast them in a pan with a drizzle of oil and a pinch of salt for about 3 minutes. Garnish the cake with the carrots and serve it, accompanying to taste with a salad of cherry tomatoes and lemon balm leaves.

Eggplant Cannelloni | Salt and pepper – Italian Cuisine

Bio
Whole wheat
Light
Gluten free
Lactose-free
Without Eggs
Vegan
Vegetarian

Other recipes with eggplant

Eggplants replace puff pastry and become chunks of a tasty ham, scamorza, egg and tomato filling

Ingredients for 6 people

Preparation of eggplant cannelloni

1)To achieve the recipe for eggplant cannelloni first, fry it onion chopped and the basil in a saucepan with 3 tablespoons of oil; join the tomato puree, salt and pepper and cook the tomato sauce over moderate heat for 15 minutes. meanwhile put 2 eggs in a large saucepan (make sure the eggs are intact) then pour the cold water up to cover them. Then place the saucepan on the stove and bring it to a boil. Cook the eggs 9 minutes from the beginning of the boil, turn off and leave to cool hard-boiled eggs.

2) Clean the eggplant and cut them into thin slices lengthwise. Beat 2 eggs with a pinch of salt in a deep dish. Flour eggplant slices, pass them in the eggs and fry in abundance hot oil. As they are golden, drain and dry on absorbent paper.

3) Heat the oven to 180 °. Distribute over the aubergine slices on Ham and the scamorza in strips, hard-boiled eggs in wedges, a tablespoon of tomato sauce and a grana. Roll them into rolls and place them in one rectangular baking tray on the bottom of which you will have poured a veil of tomato sauce. Spread the remaining sauce over the cannelloni, sprinkle with plenty grain and bake e cook for 30 minutes about. Outlines i Cannelloni Eggplantand let the flavors settle for a few minutes before serving.

To reduce calories

Cannelloni Eggplant

If you want to reduce the calorie intake of this dish, cook the aubergine slices on the grill, one minute on each side. Without the breading and frying, you will be able to save up to 125 calories per serving and even twenty minutes of preparation.