Tag: salty

Cauliflower with salty eggnog – Salt & Pepper – Italian Cuisine

Cauliflower with salty eggnog - Salt & Pepper


1) Cook the florets. Lava the cauliflower florets, immerse them in lightly salted boiling water and allow 7-8 minutes of cooking from the resumption of boiling. Drips the florets well and keep them aside. Or you can steam them: place the special basket on a pot with enough salted water to touch the edge, fix us the florets, preferably in a single layer, cover them with a lid and cook for 15-20 minutes from boiling. You put the raisins soaked in warm water to soften it.

2) Complete cooking. Warm up 3 tablespoons of oil in the non-stick pan, add the crushed and peeled clove of garlic, brown for a couple of minutes, add the drained and squeezed raisins and the pine nuts. Mix, let it cook for 2-3 minutes, then add the cauliflower florets. Season with salt and pepper and cook, stirring gently, for about ten minutes, so that they flavor well. Delete the garlic.

3) Make eggnog. Beat the egg yolks with the Parmesan cheese and a pinch of salt, using a whisk. Dilute with the warm vegetable broth, continuing to beat. You put the container in a bain-marie e cook for about ten minutes, whipping, until you get a thick, swollen and soft zabaglione. Serve the very hot florets with the zabaglione aside.

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Posted on 30/01/2022

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Recipe Scones al bagòss with salty zabaglione – Italian Cuisine


  • 300 g flour
  • 90 g sparkling water
  • 80 g grated bagòss
  • 70 g soft butter
  • 12 g baking powder for cakes
  • 4 yolks
  • 2-3 sage leaves
  • 2 eggs
  • salt

FOR THE SCONES
Jumbled up flour, baking powder, bagòss and chopped sage (remove the central rib of the leaves, if too large). Then mix with 1 egg and 60 g of butter, then gradually add the sparkling water.
Collect the dough into a ball, cover it and let it rest in the fridge for 10 minutes; then flatten it a little and, using a knife, cut it into irregular blocks of 25-30 g each; brush them with the other egg, beaten, and bake at 180 ° C for 12-13 minutes.

FOR THE SALTED ZABAGON
Jumbled up 4 egg yolks in a semi-spherical bowl with two pinches of salt, take them to a hot bain-marie, but not to the boil, and continue to mix with a whisk until the yolk becomes a little lighter; when it just begins to stick, remove it from the heat and continue stirring until it "pulls"; then add 10 g of soft butter and stir until it drips "like a ribbon".
Serve lukewarm scones with freshly made eggnog.

Recipe: Ilaria Cestelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Salty millstones – Recipe Salty millstones by – Italian Cuisine

»Salty millstones - Recipe Salty millstones by Misya


Put all the dry ingredients (flour, baking powder, salt, pepper and lime peel) in a bowl and mix, then add the water first and then the lime juice, working quickly.

Let the dough rest for 10 minutes at room temperature, then roll it out with a rolling pin and make your own millstones, using 2 different round pastry rings, one about 8 cm and the other, to make the central hole, about 2 cm.

Arrange the biscuits on the baking sheet lined with parchment paper, slightly spaced apart, and bake for about 20 minutes or until golden brown at 180 ° C, in a preheated convection oven.

The salted millstones are ready, let them at least cool before serving.

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