Tag: sauce

Recipe Couscous and eggplant croquettes with spinach sauce – Italian Cuisine

Recipe Couscous and eggplant croquettes with spinach sauce

  • 200 g pre-cooked couscous
  • 150 g spinach
  • an eggplant
  • vegetable broth
  • bread crumbs
  • lemon
  • extra virgin olive oil
  • salt

For the recipe of couscous and aubergine croquettes with spinach sauce, cut the aubergine into pieces, collect them in a bowl, add salt and cover them flush with warm water; let them rest for 10 minutes, then drain them, rinse them well and dry them on kitchen paper. Finally season them with oil and salt, arrange them on a baking sheet lined with parchment paper and bake at 180 ° C for 15 minutes.
Blend them coarsely with an immersion blender, adding a pinch of salt (if needed), 2 tablespoons of oil and 4 tablespoons of vegetable broth. Wet the couscous with 200 g of hot water and let it rest for 10, then season it with a drizzle of oil and shell it well with a fork. Mix the couscous, the pureed aubergine and 6 tablespoons of breadcrumbs; until a homogeneous mixture is obtained. Shape it into croquettes of about 15-20 g each and brown them in a pan with a veil of oil for a couple of minutes, until golden.
For the spinach sauce: wash the spinach well and blend with 40 g of vegetable broth, the juice
of half a lemon, in a tablespoon of oil and a pinch of salt. Serve the couscous and eggplant croquettes, accompanying them with the spinach sauce.

Egg Sauce Salad Recipe – Italian Cuisine

  • 90 g sunflower oil
  • 15 g desalted capers
  • 15 g grated Grana Padano Dop
  • Worcestershire sauce
  • 1 egg
  • 1/2 clove of garlic
  • juice of 1/2 lemon
  • turmeric mustard
  • salt
  • pepper
  • 300 g grated celeriac
  • 200 g of first salt cheese
  • 200 g sweet peppers
  • 8-10 radishes
  • 1 small lettuce
  • 1 diced avocado
  • 1 bunch of chicory cut

For the recipe of the salad with egg sauce, add the egg, 2 teaspoons of mustard, garlic, 2 teaspoons of Worcestershire sauce, lemon juice, salt, pepper to the glass of the hand blender and start blending. Add the oil slowly while continuing to blend as you do for mayonnaise. Finally add the capers and parmesan.
You can replace the raw egg with 2 hard-boiled egg yolks: you will get a creamy sauce, but a little less smooth. With raw egg it can be kept in the refrigerator in an airtight container for 1 day, with the hard-boiled yolk for 2 days.
Arrange in a bowl grated celeriac, diced primo sale cheese, sliced ​​sweet peppers, thinly sliced ​​radishes, lettuce, diced avocado and a bunch of chicory and season with the egg sauce .

Recipe: Joëlle Néderlants, Texts: Angela Odone; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe ribs of beef with caper and mustard sauce – Italian Cuisine

Recipe ribs of beef with caper and mustard sauce

  • 1 kg 2 ribs of beef (3.5-4 cm thick)
  • 300 g milk
  • 140 g salted capers
  • 50 g clarified butter
  • rustic mustard
  • tarragon
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

Desalt the capers. Melt the clarified butter in a pan; add 60 g of capers, 1 tablespoon of oil, then the ribs: cook for 3 minutes on each side, sprinkling them continuously with the sauce.
Salt and pepper the ribs, finally place them on a grill and let them rest for 5 minutes, so that the juices are redistributed throughout the pulp.
Eliminate the capers and the cooking fat of the ribs from the pan and cook the remaining capers with 1/4 glass of wine, milk and 2 tablespoons of mustard for 3-4 minutes, obtaining a sauce.
Chop 1 tablespoon of tarragon and add it to the sauce. Serve it together with the ribs, cut into slices.

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