Tag: sauce

Recipe Veal and carrot meatballs with leek sauce – Italian Cuisine

Recipe Veal and carrot meatballs with leek sauce

  • 500 g minced veal pulp
  • 430 g Clean leeks
  • 400 g Cereal bread
  • 100 g Celery
  • 100 g Carrot
  • 80 g Fresh cream
  • 4 eggs
  • Flour
  • Extra virgin olive oil
  • salt
  • pepper

Cut the bread into pieces, put it in the glass of the mixer and blend it finely. Brown the finely chopped carrot, celery and 80 g of leek in a pan with a couple of tablespoons of oil, then add the meat and cook until it has browned without browning. Turn off and transfer to a bowl; add 200 g of smoothie bread, 2 eggs, a spoonful of flour; add salt and pepper and let it rest for about half an hour.

Prepare the leek sauce: thinly slice the remaining leeks and stew them in a pan with a couple of tablespoons of oil, letting them dry for 5 'covered; then add half a glass of water and turn up the heat; when they are tender, add the cream, mix and cook for 2-3 minutes.

Blend the meat mixture to make it more homogeneous and better bound, otherwise the meatballs could fall apart during cooking. Shape into balls of about 60 g, pass them in the flour, beaten eggs and smoothed bread left over. Cook them in a pan with plenty of hot oil until golden brown. Serve the meatballs with the leek sauce.

Garganelli recipe with sea bass, tomato and zucchini sauce – Italian Cuisine

Garganelli recipe with sea bass, tomato and zucchini sauce

  • 400 g courgettes
  • 200 g fillets of sea bass
  • 200 g flour
  • 50 g butter
  • 6 yolks
  • a tomato
  • a clove of garlic
  • basil
  • chives
  • sage
  • extra virgin olive oil
  • salt
  • pepper

For the garganelli recipe with sea bass, tomato and courgette sauce, add the egg yolks to the flour, add 1 teaspoon of oil, a pinch of salt and 20 g of water and mix everything until you get a homogeneous mixture. Let it rest for 30 ', then make the garganelli: divide the dough into small loaves and roll it out into very thin sheets (1 mm thick). Obtain 3.5 cm side squares from each sheet. Place each pastry square on the comb, with the diagonal parallel to the strips; wrap the square on a rod (ø 1 cm), starting from one corner and pressing the dough onto the comb. Remove the garganelli from the wand.

Cut the sea bass fillets into strips. Peel the courgettes, divide them lengthwise into 4, remove the inner part with the seeds and cut them into diamonds. Brown the garlic with the peel for 1 'in a saucepan with 2 tablespoons of oil, then remove it and add the zucchini, add salt and cook for 3'; blend them with 150 g of water and 3-4 basil leaves (sauce). Remove the seeds from the tomato and cut it into strips; chop 2-3 sage leaves and chop a few strands of chives.

Melt the butter with the chopped sage and half a teaspoon of chives in a pan; when it becomes bubbly, add the fish and cook for 2 '; add salt and pepper, add half a ladle of water and continue cooking over high heat for 1 '. Cook the garganelli very al dente, drain and transfer them to the sea bass pan; stir, continue cooking for 2 ', then add the tomato fillets and mix again. Spread 2 tablespoons of zucchini sauce on the plates, lay the garganelli on them, season with another tablespoon of sauce, a drizzle of raw oil, a pinch of pepper and a little chopped chives.

The recipe for chicken satay with peanut sauce – Italian Cuisine

The recipe for chicken satay with peanut sauce

If you are tired of eating the chicken always in the same way, we advise you to try this really delicious Asian recipe.
It is about the satay chicken skewers, marinated, grilled and then served with a peanut sauce greedy.

Not the usual chicken

Chicken satay is a typical recipe from the area of Malaysia and ofIndonesia.
These are very flavorful chicken skewers because marinated for a couple of hours in a sauce made with coconut milk, lemon and fish sauce.
Cooking is very fast because you just have to pass them through a few minutes on a hot plate, but the really interesting thing is the accompanying sauce. If you love the peanuts you will love it!
This dish can be served with plain basmati rice steamed to become an extraordinary single dish that will leave everyone speechless.

The recipe for chicken satay with peanut sauce


300 g chicken breast

For the peanut sauce

150 g coconut milk
2 tablespoons peanut butter
half a spoonful of fish sauce
half a teaspoon lemon juice
half chopped spring onion

For the marinade
half a clove of minced garlic
fresh grated ginger
1 tablespoon of soy sauce
1 tsp chili powder
fresh cilantro (optional)
1 tablespoon lemon juice
1 tablespoon sunflower oil
1 tsp brown sugar


For the marinade, put all the ingredients in a bowl and mix well.
Then cut the chicken into strips and add it to the sauce.
Cover and let it rest in the refrigerator for about two hours.
After this time, make skewers with chicken banners and then cook them on a very hot non-stick plate.
Meanwhile, prepare the peanut sauce.
Pour all the ingredients into a pan, bring to a boil and cook over low heat for 3 minutes.
Serve the skewers with the sauce on the side.

The ingredients you may not find

Some ingredients may be a bit difficult to find.
One above all fish sauce which is part of the peanut dressing.
Not easy to find, but not impossible either.
You will certainly find it online, but it is also available in many supermarkets, in the ethnic department, usually alongside soy sauce and ingredients for sushi. If you can't find it, omit it.
The fresh cilantro it can be replaced by the dry one, but if you don't like that very particular taste, don't put it on.
For what concern peanut butter, you will have no problem finding it, but be careful to choose that one unsweetened.
You can also do this at home by simply blending lightly roasted peanuts, without even adding oil.
You will get a very good cream that you can use in many ways, as well as in the chicken sauce.

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