Tag: sauce

Recipe Mustard beef with avocado sauce – Italian Cuisine

Recipe Mustard beef with avocado sauce

  • 1 Kg rump of beef
  • 450 g new potatoes
  • an avocado
  • horseradish
  • mustard
  • rosemary
  • sage
  • laurel
  • lime
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of mustard beef with avocado sauce, clean the surface of the rump by removing any parts of connective tissue and fat; season with oil, a generous spoonful of coarsely chopped mustard, rosemary, sage and bay leaves, salt and pepper; arrange it on a plate lined with baking paper and let it cook for 15 minutes.
Then brown it in a pan with a little oil and let it take a nice brown color over the entire surface. Place it on the plate and bake it at 200 ° C for about 25 minutes: the meat will remain succulent and pink inside.
Wash the new potatoes with the peel (we chose the violet ones) and cut them into thin slices; season them evenly with oil and salt (for convenience, do this in a bowl, mixing them with your hands); distribute the washers on a plate lined with baking paper so that they overlap as little as possible, and put them in the oven at 180-190 ° C for 10 minutes.
Peel the avocado, cut it into pieces and blend it with a tablespoon of lime juice, 2 tablespoons of oil, salt and a couple of tablespoons of water to obtain a creamy sauce. Remove the rump from the oven, let it rest for about ten minutes so that the juices redistribute evenly in the pulp, then cut it into slices, complete with grated horseradish and serve with the avocado sauce.
Also excellent at room temperature: in this case, it is better to slice it thin.

How to make coffee creamy sauce – Italian Cuisine

A habit, a ritual, a sweetness, a cuddle. Here's how to make the perfect coffee creamy sauce

A hot macchiato coffee, a coffee with cold milk aside, a coffee in a hot cold-stained cup (this remains a mystery), a coffee stained with soy milk (hot / cold), a cold coffee, a long coffee, a coffee short, a glass coffee, a foamed coffee, a ginseng coffee … Ok: the variables, for the poor bartender, are practically endless. But luckily not everyone likes to go to the bar.

Coffee: there are those who prefer to do it and drink it at home

Today many people use pods, which give the pleasure of drinking a coffee as if you were at the bar (without making those behind the bar go crazy). But the moka remains timeless. Because that "little machine" doesn't just make coffee: it makes tradition, it makes memories, it makes perfume, it makes music, it makes joy, it makes nostalgia, it makes the family warm even if you are single!
In short, call it what you like, moka, coffee maker, coffee maker, coffee maker, pot, old wheelbarrow, but one thing is certain: it is essential to do the cream of coffee.

The cream of coffee.

Coffee creamy sauce: recipe

Certainly it is a great classic of the Neapolitan and Salerno tradition, so much so that here it is not just a homemade ritual: even the barista who prepares the espresso adds the sweet creamy coffee. In the rest of Italy, on the other hand, it is more a familiar quirk. Here then is the secret to making it really special.

Difficulty: very easy
Preparation time: 2 minutes (only for the cream)

Ingredients for 3 coffees

6 teaspoons of granulated sugar (teaspoons of sugar must be twice the productivity of the moka: coffee maker 6 = 12 teaspoons of sugar, and so on)
a few drops of coffee


Put the sugar in a small bowl. Prepare the moka as usual and bring it to the stove. As soon as the coffee begins to rise, remove the mocha from the heat and pour the first drops of coffee (which are the most creamy and intensely flavored) in the bowl containing the sugar. Return the moka to the stove over low heat. Take the bowl and, with circular movements, mix with a teaspoon sugar and coffee to obtain a sufficiently thick cream. The stronger the mixture will turn, the more creamy the coffee cream will be. Finally put a teaspoon full of cream in each cup and then pour over the coffee.

Recipe Beans and beet beans with sesame sauce – Italian Cuisine

Recipe Beans and beet beans with sesame sauce

  • 300 g of boiled and peeled beets
  • 200 g boiled white beans from Spain
  • 200 g potatoes
  • 30 g tahina (sesame cream)
  • bread crumbs
  • lemon
  • Sesame seeds
  • extra virgin olive oil
  • salt

For the recipe of bean and beetroot biscuits with sesame sauce, boil the potatoes for about 30-40 minutes from boiling. Blend the beans with the beets. Mix the tahina with the juice of 12 lemon, a pinch of salt, 30 g of oil and 20 g of water by hand or with the immersion mixer, making a sauce. Drain the potatoes, peel them, mash them with the potato masher and mix them with the beetroot puree, a pinch of salt and 120-150 g of breadcrumbs: adjust the quantity to make the mixture hard enough to be shaped by hand. Form 8 large meatballs, flatten them at the poles to create biscuits; pass them in sesame seeds and heat them in the oven at 180 ° C for about ten minutes. Serve with the sesame sauce and the mixture to taste.

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