Tag: Salted

Cookies with pretzels and salted caramel – Italian Cuisine

Work the soft butter together with the two types of sugar until creamy, then add the lightly beaten yolk with salt and vanilla.
Finally add flour and yeast and mix.

Incorporate also salted caramel, chocolate and half of the pretzels, chopped.

Form the biscuits by taking 1 tablespoon of dough and rolling it with wet hands, placing them gradually on the baking sheet lined with parchment paper, well spaced apart.
Flatten them slightly and decorate with the remaining pretzels, one per biscuit.
Then cook in a preheated convection oven at 180 ° C, for about 12-15 minutes or until the edges are golden brown.

The pretzel biscuits and salted caramel are ready, let them cool completely before serving.

Salted floating Île recipe – Italian Cuisine – Italian Cuisine

Ingredients

600 g milk
50 g dandelion
40 g shelled peas
20 g peeled almonds
4 yolks
2 egg whites
lemon
mixed shoots
mullet roe
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 2 people

To prepare salted floating Île, mix the yolks with 2 pinches of salt.
Heat 400 g of milk and pour it over the yolks while stirring, then bring to the heat and cook up to 82 ° C (until the cream begins to veil the spoon); add a nice mince of pepper, turn off and let cool.
Peel the dandelion, keeping only the leaves; break them up and blend them with 100 g of oil, almonds, a pinch of salt, a pinch of pepper, 2 tablespoons of lemon juice and 2 ice cubes.
Heat 200 g of milk with 400 g of water.
Blanch peas in salted water for 3 minutes.
Whip egg whites with a pinch of salt, until they are foamy; take the mixture by spoonfuls and gradually dip it in boiling water and milk, keeping the flame to a minimum and cooking for a couple of minutes, until they become soft and compact. Drain the "clouds" on kitchen paper.
distributed the cream on the plates, lay the "clouds" of egg whites and complete with the blanched peas, a few flakes of bottarga, the dandelion pesto and the mixed sprouts.

Recipe Veal roll with asparagus with salted eggnog – Italian Cuisine

Ingredients FOR THE CALF ROLL

850 g fillet of veal
450 g 1 bunch of asparagus
2 shallots
1 celery stalk
1 carrot
1 onion
dry white wine
rosemary
laurel
garlic
thyme
Parmigiano Reggiano Dop
butter
pepper
coarse salt

Ingredients FOR SALTED ZABAIONE

180 g white wine
15 g corn starch
5 yolks
1 egg
1 shallot
Parmigiano Reggiano Dop
marjoram
thyme
salt
pepper

Duration: 1 h 20 min

Level: For experts

Dose: 6 people

FOR THE ROLL OF CALF
Place the meat in a baking dish, add 2 glasses of white wine, the shallots cut into slices and a few sprigs of thyme; marinate for 1 hour.
Prepare an aromatic broth with celery, carrot, onion, 1 bay leaf, 1 glass of white wine, 1 clove of garlic with the peel, 1 sprig of rosemary, a few grains of pepper. Boil for 10 minutes, then flavor with a pinch of coarse salt.
Peel asparagus: cut the base and, with a potato peeler, remove the fibrous part of the stem. Separate the tips from the stems and sauté them in a pan with a knob of butter and a drop of water; cook the kegs in boiling water for 5 minutes.
Open book the fillet, helping yourself with a smooth and sharp knife; gently beat the meat with a meat tenderizer and flavor it with a minced pepper. Arrange the asparagus stalks along the fillet and season with 1 tablespoon of Parmesan; roll up and tie the veal with a few single turns of kitchen twine, starting from the center. Wrap the roll in a cloth and close it with candy; to keep it in shape, tie it with another five turns of twine.
dip the roll in the boiling broth and boil it for about 35 minutes after boiling again.

FOR THE SALTED ZABAIONE
Gather in a small saucepan, the wine, 1 sprig of thyme and 1 shallot cut into small pieces and boil until the wine has reduced by half.
United in a bowl suitable for the bain-marie, the egg and yolks, 1 tablespoon of parmesan, pepper, salt and cornstarch and start whipping with a whisk by hand, adding the filtered reduction; transfer the bowl to a bain-marie and continue whipping; when the sauce appears velvety, remove the bowl from the water bath and whisk again briefly.
Strain the roll, let it rest for a few minutes, free it from the wrapping and cut it into slices 2-3 cm thick.
Serve in a tray, finishing with the asparagus tips, the salted eggnog and marjoram leaves.

Combine to a light red to be served fresh, such as Santa Maddalena from South Tyrol, made from slave grapes with a little lagrein. Cantina Bolzano's Huck am Bach 2018 is among the best.