Tag: sauce

Recipe Warm roast with robiola sauce, anchovies and capers – Italian Cuisine

Ingredients

1 kg veal beef
300 g robiola
15 desalted capers
3 anchovy fillets in oil
lime
sage
rosemary
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

To prepare lukewarm roast with robiola sauce, anchovies and capers, tied the magatello: a turn of string lengthwise and many single turns equidistant widthwise (you can ask the butcher to do it for you).
sauté in a pan with a drizzle of oil, then transfer it to an oven dish and flavor it with rosemary, sage and salt. Bake it in the fan oven at 180 ° C until reaching 50 ° C at the core: it will take 45-50 minutes.
Remove from the oven the roast, let it cool and then cut it into thin slices.
Jumbled up robiola with capers and chopped anchovy fillets, grated lime zest and pepper and serve with meat, as is done with veal with tuna sauce.

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Recipe Shrimp ravioli with anchovy sauce – Italian Cuisine

Ingredients

500 g red prawns
400 g 00 flour
5 medium eggs
1 untreated lime
garlic
anchovy sauce
dry white wine
butter
extra virgin olive oil
salt
pink pepper

Duration: 2 h 20 min

Level: For experts

Dose: 6-8 people

To prepare shrimp ravioli with anchovy sauce, pour the flour on a pastry board. Make a hole in the center and pour the eggs with a pinch of salt. With a fork, add them to the flour a little at a time. Then knead with your hands until you have obtained a compact and homogeneous dough dough.
You do rest the pasta from 30 minutes to 2 hours, in a bowl sealed with plastic wrap.
Shelled shrimp tails; keep your heads aside.
Chop prawn tails, season with a little oil, lime zest and some ground pink pepper; marinate them in the fridge for 40 minutes.
saute the heads of the shrimp in a pan with a little oil and 1 clove of garlic; blend with 1/2 glass of white wine and mash them with a spoon to let out the juices. Bring to a boil and cook covered, on low heat, for 30 minutes. If necessary, add a little water.
Prepare meanwhile, the ravioli (you will need to obtain about forty): roll out the dough into 2-3 mm thick sheets. Spread the marinated shrimp pulp in small portions (1 coffee spoon for each ravioli) on a sheet, 4-5 cm apart; cover the filling with a second sheet; to "stick" it, brush a little beaten egg white around the filling. Make the pastry adhere to the filling by pressing gently with the non-cutting part of a 3-4 cm ring. Cut the ravioli with a larger ring (ø 5-6 cm).
only the sauce made from the shrimp heads, add a knob of butter and let it thicken slightly; turn off and add 8 spoons of anchovy sauce.
Bake the prawns in unsalted water for 3-4 minutes.
season with the shrimp sauce and anchovy sauce and serve.
serve 5 to 7 ravioli per head: those that advance can be frozen.

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Swordfish meatballs with sauce – Italian Cuisine

First clean the swordfish, removing the skin and the central bone, then cut it into pieces and blend it with a mixer.

Put it in a bowl with chopped parsley and garlic, egg, grated cheese, salt and sandwich bread.
Mix all the ingredients until a homogeneous mixture, then make meatballs slightly larger than a walnut.

Prepare the sauce: fry garlic and oil in a large saucepan, then remove the garlic, add the passata, salt and cook for at least 5 minutes.
Then add the meatballs and continue cooking over medium heat, turning occasionally.

When the sauce has shrunk, add salt and add the fresh mint: the swordfish meatballs with the sauce are ready.

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