Tag: sauce

Gnocchi "alla gratirouela" with rooster sauce. – Italian Cuisine

Gnocchi "alla gratirouela" with rooster sauce.


1) You do brown the pieces of rooster in a thick-bottomed saucepan with 1-2 tablespoons of oil. When they take on color, blend them with wine. United onion and celery, peeled and chopped, garlic, peeled and crushed, bay leaf and thyme. Add salt, add the tomato pulp and the puree, cover leaving the lid off and cook 1 hour on low heat.

2) Drain the pieces of rooster from the sauce, remove the skin and bones, cut the pulp into small pieces and put it back into the sauce. Adjust salt and pepper.

3) Prepare the gnocchi. Bring boil 5 dl of salted water with butter. Sift the flour and, when the water boils and the butter is melted, pour it in the water, all at once. Jumbled up over medium heat with a wooden spoon, until the dough comes off the walls and is firm and homogeneous. In the mixer and, at low speed, add 3 tablespoons of parmesan and the egg yolks, one at a time (those needed for a soft dough).

4) Transfer the dough on the floured surface and divide it into 6 portions. With floured hands, form many sticks one finger thick, cut them into 1.5 cm pieces, flour them and pass them on the back of a grater. Dip them in plenty of boiling salted water. Drain them when they rise to the surface and season them with the sauce. Serve with the remaining parmesan aside.

Duck breast with red wine sauce and berries – Italian Cuisine

Duck breast with red wine sauce and berries


1) Wash And dry delicately the berries; shell the currants. Pour the wine in a saucepan with honey, a pinch of salt, a grind of clove pepper and bay leaves. Bring to a boil, lower the heat and simmer for 10-12 minutes. As the wine dwindles, engrave the skin of the duck breasts with a sharp knife, forming a diamond-shaped grid, without cutting the meat.

2) Reheat a non-stick pan and, when hot, recline skin side duck breasts and cook over high heat for 1 minute, reduce the flame slightly and continue cooking for 5-7 minutes, depending on whether you prefer a more or less rare cooking. Turn duck breasts and cook 3-4 minutes on the other side.

3) While the duck breasts are cooking, taken 2 tablespoons of the wine reduction and let them cool. Dissolve corn starch e put back all in the saucepan, mixing the sauce with a whisk to avoid the formation of lumps and bringing it back to a light boil. United the berries, let it simmer for a couple of minutes and remove from the heat.

4) Remove duck breasts from the pan, salt them, pepper them, wrap them in aluminum foil and let them rest for 4-5 minutes. Extract them from aluminum, cut them into thick slices and serve them on plates, coated with the sauce and berries.

?>


Posted on 08/01/2022

Share
recipe



Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine


  • 800 g 4 cuttlefish
  • 40 g sugar
  • 1 organic orange
  • 1 head of escarole
  • cardamom
  • milk
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced ​​fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close