Tag: sauce

Recipe Beans and beet beans with sesame sauce – Italian Cuisine

Ingredients

300 g of boiled and peeled beets
200 g boiled white beans from Spain
200 g potatoes
30 g tahina (sesame cream)
bread crumbs
lemon
Sesame seeds
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Easy

Dose: 4 people

For the recipe of bean and beetroot biscuits with sesame sauce, boil the potatoes for about 30-40 minutes from boiling. Blend the beans with the beets. Mix the tahina with the juice of 12 lemon, a pinch of salt, 30 g of oil and 20 g of water by hand or with the immersion mixer, making a sauce. Drain the potatoes, peel them, mash them with the potato masher and mix them with the beetroot puree, a pinch of salt and 120-150 g of breadcrumbs: adjust the quantity to make the mixture hard enough to be shaped by hand. Form 8 large meatballs, flatten them at the poles to create biscuits; pass them in sesame seeds and heat them in the oven at 180 ° C for about ten minutes. Serve with the sesame sauce and the mixture to taste.

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

Ingredients For pasta

400 g flour
100 g new-born spinach
3 pcs egg yolks
2 pcs eggs
extra virgin olive oil
salt

Ingredients For the filling

450 g ricotta
160 g herbs
40 g grated Parmesan cheese DOP
mint
salt
pepper

Ingredients For seasoning

160 g fresh goat cheese
50 g cicoriette
milk
mint
salt
pepper

Ingredients For seasoning:

1 pc clove of garlic
butter

Duration: 2 h 30 min

Level: Middle

Dose: 4 people

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

Ingredients

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

Duration: 1 h

Level: Easy

Dose: 4 people

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.