Tag: sauce

Tart with vegetables and hollandaise sauce recipe – Italian Cuisine

This rich savory tart is perfect for an aperitif. A crunchy pastry with hazelnuts and poppy seeds is the basis for many colorful vegetables and a creamy hollandaise sauce

Ingredients FOR THE TART

300 g flour
150 g butter
50 g sugar
30 g hazelnuts
20 g Parmigiano Reggiano Dop
10 g poppy seeds
3 yolks
salt

Ingredients FOR THE FILLING

350 g clarified butter
160 g cauliflower
150 g fennel
130 g broccoli
5 yolks
4 carrots
4 artichokes
lemon
White wine
salt
shallot
thyme
vinegar
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4-6 people

FOR THE TART
Chop hazelnuts reducing them to powder; mix them with flour, grated parmesan, poppy seeds, sugar, a pinch of salt and butter to obtain a sandy mixture. Knead it with the yolks and 5 tablespoons of cold water, shape it into a ball, cover it with plastic wrap and leave it to rest in the refrigerator for 1 hour.
Roll out then the pasta on a surface dusted with flour up to a thickness of 3-4 mm. Place it in a hinged mold (ø 22 cm), trim the protruding parts and pinch it along the edge, decorating it; puncture the bottom with a fork, cover it with parchment paper and fill it with dried legumes or with balls for cooking in white.
bake at 180 ° C for about 30 minutes. Remove from the oven, remove the paper and legumes and let the tart cool.

FOR THE STUFFING
Peel vegetables; cut into fennel and artichoke wedges, touch the carrots, tufts of broccoli and cauliflower. Soak the artichokes in cold water with 1/2 lemon for 10 minutes. Stew the artichokes in a saucepan with a drop of white wine, ½ glass of water, a drizzle of oil and a pinch of salt. Boil the carrots for 5-6 minutes and drain them; in the same water add 1 tablespoon of lemon juice and cook the cauliflower for 3 minutes, the fennel for 3-4 minutes, the broccoli al dente 6-7 minutes.
Prepare the hollandaise sauce: melt the clarified butter. United in a small saucepan 35 g of water, 35 g of white wine, 35 g of vinegar, 1 sliced shallot, 1 sprig of thyme, boil for 2 minutes, then filter the reduction obtained. Beat the yolks with a whisk adding the reduction, a pinch of salt and continue to work them in a water bath; when the sauce starts to whip, remove the bowl from the heat and continue whipping by adding the melted clarified butter.
stuffed the tart alternating mixed vegetables with spoonfuls of hollandaise sauce; decorated to taste with fennel and edible flowers.

Accompany with a Classic Method sparkling wine from chardonnay grapes that goes well with savory pies with vegetables. Trento Brut by Rotari is fragrant and fresh as only mountain wines can be.

Recipe Gnocchi with nettles with hazelnut sauce – Italian Cuisine

Ingredients

1 kg potatoes
400 g milk
350 g nettles
250 g flour
150 g 2 red onions 1
150 g peeled toasted hazelnuts
120 g hard grated ricotta

Duration: 2 h

Level: Middle

Dose: 6 people

FOR GNOCCHI
Peel nettles, handle them wearing kitchen gloves. Remove the top; separate the leaves from the stem, dragging them from the base to the top. Remove the stems and dip the tops and leaves in ice water; blanch them for 1 minute in salted water, cool them in water and ice, then squeeze them well and chop them finely.
Wash carefully the potatoes and boil them for 45-50 minutes; peel them, mash them with a potato masher and mix them, still very hot, with the flour, chopped nettles, 2 tablespoons of grated pecorino cheese and a pinch of salt.
Divide the dough obtained in loaves (ø 2 cm) and each loaf in pieces of about 1 cm in length; rigate the gnocchi with the appropriate tool or with the prongs of a fork.

FOR THE DRESSING
Prepare it while cooking the potatoes. Blend 120 g of hazelnuts with milk; let stand for 30 minutes, then filter and blend again the liquid with hard ricotta; reduce the sauce in a small saucepan for about 10 minutes on medium-high heat.
Peel onions and divide them into layers; toss them in a pan with the butter, a pinch of salt and a pinch of pepper for 5 minutes; add the remaining hazelnuts roughly chopped and continue cooking for a couple of minutes, then sprinkle with a splash of lime juice and leave to flavor for another 30 seconds.

TO COMPLETE
Bake the gnocchi in boiling salted water until they come to the surface, drain them with a slotted spoon and let them flavor in the hazelnut and onion dressing, hot, for 1 minute.
distributed a couple of spoons of hazelnut sauce on the plates; lay the gnocchi with onions and hazelnuts on top, complete with a grated lime zest, decorated as desired with edible flower petals and serve.

Lamb, bitter herbs and cheese and pepper sauce recipe – Italian Cuisine

You can turn this second dish into a finger food appetizer: compose it by superimposing layers of parmesan, dandelion, thinly sliced loin and cheese and pepper sauce

Ingredients

800 g dandelion
450 g 2 lamb sirloins (3-4 cm thick)
100 g grated pecorino romano
garlic
thyme
chili pepper
Grana Padano Dop
extra virgin olive oil
mixed peppers (mixed creole)
black pepper
salt

Duration: 50 min

Level: Middle

Dose: 4 people

FOR LAMBATINE OF LAMB
Flavor the loins with a drizzle of oil, black pepper and a sprig of chopped thyme, leave them to rest for 30 minutes, then steam them for 4-6 minutes; then wrap them in aluminum foil and let them rest for 5-10 minutes.

FOR THE CONTOUR
Peel the dandelion removing the fibrous base of the head. Boil the leaves in boiling water, without a lid, for 30 seconds after boiling again; drain them, squeeze them slightly and cut them into pieces. In the same saucepan brown in a veil of oil 1 clove of garlic mashed with the peel, a piece of chilli pepper and a mince of mixed peppers; add the dandelion, salt it a little; after 2 minutes turn off and cover with the lid, so it does not dry.
distributed 1 tablespoon of parmesan on a sheet of baking paper forming a disc and cook it in the microwave for 1 minute and a half at maximum power. To create the tiles, place the freshly baked disk on a rolling pin and let it harden. So prepare 3 more tiles.

FOR THE CACIO AND PEPPER SAUCE
toast generously ground black pepper in the pan; as soon as you smell an incense, add 5-6 tablespoons of oil, turn off the heat and let it cool. Mix the pecorino with 90 g of cold water (use a whisk) and then, a little at a time, add the oil flavored with pepper.
Cut the loins in 1-2 cm slices and serve with the dandelion, the sauce, a drizzle of oil and the parmesan waffles.

Accompany with a red wine, the perfect one with lamb is Pinot Noir. Brusafer 2016, produced in Trentino by Cavit, is elegant and velvety.

This rich savory tart is perfect for an aperitif. A crunchy pastry with hazelnuts and poppy seeds is the basis for many colorful vegetables and a creamy hollandaise sauce

Ingredients FOR THE TART

Ingredients FOR THE FILLING

Ingredients

You can turn this second dish into a finger food appetizer: compose it by superimposing layers of parmesan, dandelion, thinly sliced ​​loin and cheese and pepper sauce

Ingredients

You can turn this second dish into a finger food appetizer: compose it by superimposing layers of parmesan, dandelion, thinly sliced loin and cheese and pepper sauce