Tag: sauce

Recipe Low-fat ravioli with mint goat cheese sauce – Italian Cuisine

Recipe Low-fat ravioli with mint goat cheese sauce


  • 400 g flour
  • 100 g new-born spinach
  • 3 pcs egg yolks
  • 2 pcs eggs
  • extra virgin olive oil
  • salt
  • 450 g ricotta
  • 160 g herbs
  • 40 g grated Parmesan cheese DOP
  • mint
  • salt
  • pepper
  • 160 g fresh goat cheese
  • 50 g cicoriette
  • milk
  • mint
  • salt
  • pepper
  • 1 pc clove of garlic
  • butter

For the recipe of ravioli di magro with mint goat cheese sauce, scald the spinach for 1 minute in boiling salted water, drain, squeeze carefully and whisk with eggs, egg yolks and a drizzle of oil. Work them with the flour, until you get a homogeneous paste; shape it into a ball, cover it with plastic wrap and let it rest in the refrigerator for at least 1 hour. Flour the work surface and roll the dough, obtaining a long rectangular sheet about 10-12 cm wide and 1 mm thick.
FOR THE FILLING: Dry the ricotta by laying it on kitchen paper. Peel the herbs, blanch them for a few seconds and squeeze them. Chop up a dozen mint leaves. Mix the ricotta with the grated Parmesan, the herbs and the mint, adjusting with salt and pepper.
FOR THE SEASONING: Mix the goat cheese with 3-4 tablespoons of milk, a pinch of salt, freshly ground pepper and some chopped mint leaves. Peel the chicory and sauté in a large pan with a knob of butter, the crushed garlic clove with the peel and a pinch of salt for a couple of minutes.
Prepare the ravioli: distribute small filling nuts in the upper part of the dough, at a distance of about 5 cm from each other. Brush the pastry with a little water all around the filling. Cover the filling with the lower part of the pastry and let it adhere well, crushing it around the filling to remove the air. Cut the ravioli with a pastry cutter with a serrated edge. Cook them in salted boiling water, until they come to the surface; drain and let them cook for 1 minute in the pan with the chicory, stirring gently. Serve the ravioli with the chicory, mint leaves and goat cheese sauce.

Mazzetti recipe of vegetables and crescenza sauce – Italian Cuisine

Mazzetti recipe of vegetables and crescenza sauce


  • 300 g crescenza cheese
  • 250 g agretti
  • 1 pcs courgette
  • 100 g milk
  • 4 pcs white asparagus
  • 2 pcs spring onions
  • chopped chervil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of bunches of vegetables and crescenza sauce, peel the asparagus, cook them in boiling salted water for about 6-7 minutes and cool them in water and ice. Divide them in half lengthwise. Clean the onions, eliminating the green part, the outer sheaths and the barbine. Boil them in salted water for 3-4 minutes and cut them in half lengthwise. Wash and clean the agretti and scald them in boiling salted water for 2-3 minutes. Cut the courgette into very thin strips. Prepare a sauce by blending the crescenza with an immersion blender, 2 tablespoons of chopped chervil, milk, a pinch of salt and freshly ground pepper. Divide the vegetables into 4 bunches and wrap them in courgette ribbon. Arrange the bunches on the plates, season with oil, salt and pepper and serve, accompanying them with the crescenza sauce.

Original Piedmontese-style veal with tuna sauce – Italian Cuisine

Original Piedmontese Vitello Tonnato step 1


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Here she is step by step salt and pepper recipe to prepare the truth Piedmontese-style veal with tuna sauce (as tradition handed down), without mayonnaise but with firm yolks and anchovies added to the meat directly during cooking.

Step by Step

    • 1
      Original Piedmontese Vitello Tonnato step 1
    • Put the meat in a container and cover it with 3 dl of White wine vinegar diluted in 7 dl of water. Add a hold of salt, the onion peeled and cut into quarters, some clove, some grain of black pepper, 1 piece of cinnamon sticks and thelaurel clean. Leave to rest for a night in a cool place.

    • 2
      Original Piedmontese Vitello Tonnato step 2
    • Drain the meat from the marinating liquid (keep it aside, you'll need it later), dry it and brown it evenly in a saucepan with a large walnut butter.

    • 3
      Original Piedmontese Vitello tonnato step 3
    • Sprinkle with the flour, turn the meat a couple of times, lower the heat and add the anchovies, desalted and chopped, and 2 firm egg yolks crumbled.

    • 4
      Original Piedmontese vitello tonnato step 4
    • Wet the calf with the liquid of the marinade kept aside and simmer the meat for about 1 hour, uncovered.

    • 5
      Original Piedmontese Vitello Tonnato step 5
    • Drain the walker, set it aside to cool and pass the cooking background through a sieve, after eliminating spices and bay leaves.

    • 6
      Original Piedmontese Vitello Tonnato step 6
    • Drain the tuna in oil and break it up. Dissala i capers first rinsing them under running water and then soaking them in a cup.

    • 7
      Original Piedmontese Vitello Tonnato step 7
    • Amalgam at cooking background of the meat, sifted, the tuna, i capers and i firm yolks remaining, stirring with a whisk, until you get a firm sauce.

    • 8
      Original Piedmontese vitello tonnato step 8
    • Wait for that meat cool, then, when it is at room temperature, cut it gently into thin slices with a very sharp knife.

    • 9
      Original Piedmontese-style veal with tuna sauce
    • Arrange the veal slices on one or more serving dishes, crossing slightly, and complete with the tuna sauce that you have prepared. The Arneis, a versatile white from Cuneo produced in the Roero area, goes well with the creaminess of the dish.


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