Tag: sauce

Recipe Potato ravioli with roast sauce and white truffle – Italian Cuisine

Ingredients For pasta

500 g semolina
400 g egg yolks
30 g dry white wine
15 g extra virgin olive oil

Ingredients For the filling and seasoning

200 g potatoes
65 g mascarpone
25 g Parmigiano Reggiano Dop
3 g salt
roast sauce
White truffle

Duration: 3 h

Level: Middle

Dose: 6 people

For the recipe of potato ravioli with roast sauce and white truffle, mix all the ingredients until the dough is firm and smooth. Form a loaf, wrap it in a foil and let it rest in the fridge for at least 1 hour.
FOR FILLING AND CONDIMENT: Cook the whole potatoes with the peel for about 50 minutes. Drain them, peel them still warm and whip them with the whisk (preferably in the planetary mixer), combining the mascarpone, parmesan and salt. You will have to get a fairly firm and malleable compound. Use it to form small spheres. Roll out the dough into long thin strips. Place the filling spheres along the strips 4 cm from each other.
Fold over the dough, press well around the spheres to let out any air and with the cutter wheel cut between one sphere and the other by rotating the raviolo and impressing the famous "plin" pinch. Boil the ravioli in plenty of boiling salted water for 2-3 minutes at the latest from boiling, toss with the hot roast sauce and complete with finely grated white truffle.

Recipe Veal fillet with milk, sage, lemon and fennel sauce – Italian Cuisine

Ingredients For the milk sauce

350 g milk
250 g of veal shank
125 g of celery centrifuged
5 g garlic
salt
pepper

Ingredients For the fillet

1 Kg veal fillet
300 g dry white wine
extra virgin olive oil
salt

Ingredients For celery root purée

400 g celery root
extra virgin olive oil
salt
pepper

Ingredients To complete

fresh ginger
sage
Lemon peel
fennel
extra virgin olive oil

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the recipe of veal fillet with milk sauce, sage, lemon and fennel, collect the chopped chopped meat, milk, celery and garlic in a large saucepan. Cook on the flame at least for a couple of hours. Strain through the Chinese colander and return to the fire to reduce to obtain a creamy sauce. At the end add salt and pepper.
FOR THE THREAD: Clean the fillet from any parts of connective tissue, then season with salt and oil. Brown it in a casserole suitable for the oven veiled in oil, coloring it on each side. Sprinkle with white wine, cover with aluminum foil and finish cooking in the oven at 170 ° C for 20 minutes.
FOR SEDANO RAPA PUREE: Peel, wash and cut the celeriac into very thin slices. Stew it in a casserole with a little oil and water, until it is very soft. Blend well and season with salt and pepper.
TO COMPLETE: Slice the fillet into round slices about 2 cm thick. Spread the purée over the plates, place the fillet on top and cover with the milk sauce. Finish with finely chopped ginger, sage leaves and lemon peel. Decorate with fennel tips and a few drops of raw oil.

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Recipe Parsley and almond sauce – Italian Cuisine

Ingredients

140 g extra virgin olive oil
60 g peeled almonds
40 g clean parsley (leaves only)
30 g vinegar
3 pcs pickled gherkins
2 pcs teaspoons of mustard
1 pc firm egg white
salt

Duration: 20 min

Level: Easy

Dose: 10 people

For the recipe of parsley and almond sauce, blend the parsley with the other ingredients until you get a sauce with a nice bright green color.