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Mediterranean Torciglioni recipe with catalogna sauce – Italian Cuisine

  • 200 g catalonia
  • 150 g Greek yogurt
  • 60 g grated Parmesan cheese DOP
  • 60 g tomato paste
  • 15 g fresh cream
  • 2 pcs rectangular puff pastry rolls
  • 2 pcs eggs
  • marjoram
  • salt
  • pepper
  • chili powder
  • extra virgin olive oil

For the Mediterranean torciglioni recipe with catalogna sauce, mix the tomato paste with a small spoonful of chopped marjoram leaves, an egg, cream, grated Parmesan and a pinch
of chili pepper. Spread the mixture on a rectangle of puff pastry, overlap the second pastry and place it in the freezer for 30 minutes.
Divide the rectangle in half lengthwise; cut parallel to the short side each of the two halves obtaining many 1 cm wide strips. Brush them with the beaten egg and twist it. Arrange the torciglioni on a baking sheet lined with baking paper and cook them at 180 ° C for about 15 minutes.
For the sauce: Clean the catalonia and boil it in salted water for a couple of minutes; drain and chop coarsely. Blend the Catalonia with 60 g of oil, a pinch of salt and freshly ground pepper and mix it with Greek yogurt. Serve the torciglioni with the sauce.

Norwegian Butter Sauce – Better Know as Sandefjordsmør

Recipe Bread dumplings and cocoa sauce – Italian Cuisine

  • 450 g homemade bread
  • 175 g sugar
  • 60 g bitter cocoa
  • 50 g milk
  • 20 g flour
  • 1 pc egg
  • pepper
  • extra virgin olive oil

For the recipe for bread dumplings and cocoa sauce, remove the bread crust and cut it into small pieces; add the egg, 75 g of sugar, milk and freshly ground pepper. Mix everything with the breadcrumbs, working it with your hands. Shape the mixture into round dumplings of about 15-18 g: you will get 28-30.
Cook them in water just for a couple of minutes (if the boil is too lively, the gnocchi will break). Drain them with a slotted spoon. Heat the cocoa in a small saucepan with 100 g of sugar and the flour; move away from the flame, add 400 g of cold water and bring back to the fire, over medium heat, for about 3 minutes, stirring with a whisk. Remove from heat and mix 2 tablespoons of oil. Serve the gnocchi with the cocoa sauce.