Tag: sauce

Recipe Vegetarian fried curry with grapefruit sauce – Italian Cuisine

Recipe Vegetarian fried curry with grapefruit sauce

  • 150 g pumpkin
  • 150 g Jerusalem artichoke
  • 150 g white wine
  • 100 g rice flour
  • 100 g 00 flour
  • 50 g sugar
  • 4 g curry powder
  • 2 artichokes
  • 1 shallot
  • 1 grapefruit
  • lemon ice
  • peanut oil
  • salt
  • pepper

For the recipe for vegetarian fried curry with grapefruit sauce, finely chop the shallot and squeeze the grapefruit, making about 170 g of juice. Add the wine, sugar, chopped shallot and generously ground pepper to the grapefruit juice and cook for 30 minutes, making a sauce.

Clean the artichokes, removing the central beard with the help of a digger, cut them into slices and dip them in water acidulated with the juice of half a lemon; peel the Jerusalem artichokes and cut them into rounds; peel the pumpkin, remove the seeds and cut the pulp into slices.

Mix the 00 flour with the rice flour, add 50 g of ice cubes, the curry, 150 g of cold water and mix, obtaining a batter that is kept cold by the ice. Dip the vegetables in the batter, then dip them little by little in boiling peanut oil, frying them for 2-3 '. Salt the vegetables and serve them with the grapefruit sauce.

Artichokes with sauce – Recipe Artichokes with sauce – Italian Cuisine

»Artichokes with sauce - Recipe Artichokes with Misya sauce

First of all, clean the artichokes (using gloves to avoid staining your hands) by removing the stem, the outermost leaves, which are the most leathery, and also the upper cap.

Prepare the filling: add the egg, breadcrumbs, parmesan, salt, pepper, chopped parsley and diced provola in a bowl and mix.

Dig the inside of the artichokes, removing the beard, and fill them with the egg mixture.
Then put them in a small saucepan, in which they enter well without falling to the side (they must remain straight, so that the filling does not fall), fill with water up to 3/4 of their height and cook for about 20 minutes on high heat .

Separately, prepare a tomato sauce by frying garlic and oil, then adding the passata and a pinch of salt, and cook for 10-15 minutes, so that it shrinks a little.
Lift the artichokes from the saucepan and put them in the freshly prepared sauce, then cook for about 10 minutes, so that they are flavored for good as they finish cooking.

The artichokes in the sauce are ready, serve hot.

Stuffed wings with spicy sauce recipe – Italian Cuisine

Stuffed wings with spicy sauce recipe

  • 1

    For the recipe of the fins stuffed with spicy sauce, cut the chicken wings in half; remove the smallest bone from the terminal halves, then clean them all, scraping the pulp from the bone, so as to free it and use it as a small handle.

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  • 2

    Collect the fins in a bowl, pour 150 g of yuzu sauce,

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  • 3

    maple syrup, add salt, pepper and thyme. Stir and marinate for 1 hour.

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  • 4

    Toast the Basmati rice in a drizzle of oil with a peeled shallot, the cloves and 2 bay leaves. Wet it with the broth and bring to a boil, close the pan with the lid and cook the rice in the oven at 180 ° C for 20 minutes.

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  • 5

    Put in a saucepan a clove of peeled garlic, 50 g of yuzu sauce, honey and a spoonful of tomato paste, a chopped red pepper, a bay leaf, a pinch of salt and the tomato puree. Cook it for about 20 minutes.

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  • 6

    Remove from the oven and let it cool down. Remove the bay leaf and shallot and mix the rice with the Cheddar flakes. Stuff the chicken wings with the cheese rice:

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  • 7

    the batter will then help keep the filling inside the pulp.

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  • 8

    Prepare the batter by mixing the milk, flour, eggs, a pinch of salt and 2 teaspoons of smoked paprika with a whisk.

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  • 9

    Pass the stuffed wings in the flour, then in the batter and dip them in the not too hot peanut oil (160 ° C), so you can cook them for about 15 ', without burning them.

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  • 10

    Fry 6 at a time: you will thus avoid lowering the oil temperature too much. Drain them on kitchen paper and serve with the spicy sauce.

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