Tag: savory

Rhubarb savory pie – Italian Cuisine – Italian Cuisine

If you are tired of the usual strawberry jam or want to taste it for the first time, try rhubarb in a savory pie. Find out how

It is not easy to see them at the market or at the super, but when you are in front of the beautiful rhubarb stalks – shocking pink and with beautiful green leaves – it's hard not to be tempted and buy them. Once you get home though, what can be prepared good with this herbaceous plant? It is often used for jams, combined with strawberries, liqueurs or to prepare herbal remedies, but in reality it is also delicious with meat, fish or cheeses with a strong flavor. Why not do one then rhubarb savory pie with zola, spinacino and hazelnuts?

The dough for the savory pie

To prepare the base of the rhubarb pie, mix 180 grams of flour with 50 grams of spelled or wholemeal flour: the rustic flavor who will have the pasta will marry perfectly with the rhubarb. Also add two tablespoons of extra virgin olive oil and knead by adding cold water little by little (it will take around 100-120 ml). Knead the dough until the mixture is smooth and homogeneous and let it rest in the refrigerator for about half an hour.

The most delicious part: the filling

While the dough rests, take care of the filling of the rhubarb savory pie. Wash thoroughly around eight ribs of rhubarb under running water and, as is done with celery, remove the harder strands. Cut the rhubarb into small pieces and cook for two to three minutes in boiling salted water. Drain the rhubarb and set aside.
Wash it very well too spinach (it will take about 500-600 grams) and let it drip from excess water. In a pan, heat a few tablespoons of oil with one shallot, a fresh onion or a small onion finely chopped. Add the rhubarb and the spinach e cook the vegetables over high heat, salting only when you have extinguished the fire and let it cool.

We compose the rhubarb savory pie

Take the dough and spread it on a floured surface with a rolling pin. Line a baking sheet with baking paper and lay the base in it, pricking the bottom with the tines of a fork. Add the spinach and rhubarb, draining the excess liquid if necessary. Also add about 200 grams of gorgonzola in small pieces and 30-50 grams of chopped hazelnuts. Bake in a preheated oven at 180 degrees for about 20 minutes. Should the surface become too dark, cover the rhubarb pie with aluminum foil.

Cocoa in savory dishes – Italian Cuisine

Consumed by the Maya with water and chilli, initially even the Europeans "interpreted" it as a spice, perhaps to season game. Today, apart from sweets, it goes perfectly with fish. Or with unexpected firsts

By now you will all know: cocoa is born bitter, and the first drinks consumed by the Maya based on this ingredient they didn't have anything sweet at all. Nor is it attractive for European palates. Eloquent in this regard, the passage of theHistoria of the new world (1565) of the Milanese historian Girolamo Benzoni: "Its fruit is in the manner of almonds, and it is born in certain pumpkins of thickness and width almost like a watermelon … they put it in the sun to melt, and when they want to drink it, in a text they dry it with fire, and then with stones … they grind it, and put it in its cups … little by little distemperatolo it with water, and sometimes with a little of its pepper (most likely chili, Ed), the beono, which seems more like a salty drink than a man". The discovery of "sweet chocolate" will take place shortly afterwards, thanks to the sisters of Oaxaca (Mexico), who added honey, cinnamon and cane sugar. From here, the arrival in Spain and then in Italy. However, this does not mean that the "vocation" of cocoa for salted foods has completely disappeared, even in Italian gastronomy. Here then are ten savory dishes with a chocolate base. Other than "drinkable beverage"!

Capuchin cod

The most famous example is certainly a dish Friulian and Veneto, the capuchin cod. A food born in the monasteries, perhaps in Padua, perhaps elsewhere between Veneto and Friuli. Typical dish of the Lent, it is prepared by cooking the cod first in the pan and then in the oven with a mix of onions, raisins, pine nuts, nutmeg, cinnamon, bay leaves, salted anchovies, sugar, grated lemon rind, fish or vegetable broth, white wine, olive oil and grated bread, with the addition – but not in all versions – of candied citron and a pinch of cocoa bitter.

Tortelli Cremaschi

First ancient dish, strongly influenced by the Venetian cuisine and the wealth of spices guaranteed by the businesses of the Serenissima. They are prepared with a filling based on grana, raisin, candied citron, candies to the mind spicy biscuit of mostaccino, egg yolk, marsala or mistrà, broth, breadcrumbs and amaretti Cocoa hen (typical of Crema). And then seasoned with parmesan, butter and sage.

Boar In Dolceforte

Upon arrival in Italy, cocoa was initially used as a spice, especially with game. In Boar In Dolceforte, the cooking of the pork pulp takes place in a saucepan together with laurel, carrots, bitter cocoa or dark chocolate, flour, pine nuts, raisins, garlic, cinnamon, candied citron, onion, oil, celery and red wine.

Turbot in cocoa crust

Outside the desserts, the privileged combination remains the one between fish and cocoa. Like in turbot in cocoa crust, recipe particularly loved by Carlo Cracco. It is prepared simply by covering the fish of salt, cocoa, eggs, flour and oil: in baking, the aroma will filter through the fish giving it an unmistakable but unobtrusive taste. The same procedure can also be tried for sea bream and sea bass.

Venetian tortelli

Another example in which cocoa goes well with pasta: they are prepared with a mixture of eggs, flour, butter and water. In the filling, spinach, butter, onion, stale bread, chocolate drops, raisins, egg, sugar, parsley, cinnamon, salt and pepper.

Potato cylinder with raw sea bream and cocoa butter and truffle sauce

In a cylinder prepared with potato, flour, egg, salt and potato flour pastry, you have a sea bream tartare. Everything is enriched by one white chocolate cream, butter, oil and capers.

Risotto with cocoa sauce

The classic risotto can be prepared with an original seasoning based on diced pumpkin and cocoa, using the growth for the creaming.

Pumpkin flowers stuffed with zucchini, amaretti and cocoa

The season of the courgette flowers is coming, and here is a truly refined filling: it is prepared by frying zucchini is onions in the oil, blending it all together with cocoa, egg yolks, parmesan and salt. And finally joining chopped macaroons. Once the pumpkin flowers are filled, they will bind with a leek ribbon before baking.

Tagliatelle with cocoa, walnuts and gorgonzola

Here the cocoa powder enters directly into the dough noodles. Dressing: walnut and gorgonzola sauce.

Moretto salato

To see it looks like a sweet, but it is not at all like this: a dough prepared with flour, water, milk, bitter cocoa, yeast, salt, extra virgin olive oil and sugar. And then stuffed with one mayonnaise cream, boiled potatoes, oil and salt.

Pumpkin savory pie: the Vegatarian recipe – Italian Cuisine

Bio
Whole wheat
Light
Gluten free
Lactose-free
Without Eggs
Vegan
Vegetarian

Potatoes and pumpkin combine to create a savory cake with a special and inviting taste

Ingredients for 6 people

There pumpkin and the potatoes the vegetables are the protagonists of this Salt & Pepper recipe: the vegetarian pumpkin savory pie. A salty cake easy to prepare and since the vegetables are fat-free, it is also very digestible as well as being tremendously appetizing! It is a perfect recipe for a dinner with vegetarian friends or an alternative recipe for a second course without meat or fish; excellent also to be enjoyed as a vegetable and light cheese appetizer. There vegetarian savory pumpkin pie from Sale & Pepe is made with a crumbly base of puff pastry ready, stuffed in layers with a tasty pumpkin cream and potatoes and slices of first salt cheese; it is perfumed with nutmeg and pepper and completed on the surface with sunflower seeds that give a crisp and aromatic note to the preparation. The result is a tasty mix of textures and flavors that will amaze you and you can't help but fall in love with it vegetarian pumpkin savory pie! What are you waiting for! Wear the apron and immediately prepare this goodness of Salt and pepper!

Preparation of tvegetarian pumpkin salted orta

1) Monda la pumpkin, eliminates the seeds and internal filaments and cut it into quite small cubes. Peel the potatoes and cut into cubes the same size as those of pumpkin. do cook both dadolate a vapor for about 15 minutes.

2) Slice the onion and simmer in a pan over low heat with theextra virgin olive oil; add the pumpkin and potatoes, salt and leave to flavor for 1-2 minutes, stirring occasionally with a wooden spoon. Remove from heat and leave to cool.

3) Transfer everything into the glass of the mixer, join theegg and the grated Parmesan, smells like grated nutmegseason with a pinch of salt and a generous amount of pepper and mix everything.

4) Lining one round cake pan with parchment paper, arrange the roll of puff pastry already spread by 250 g and fold the edges inside to reinforce them. Spread half of the smoothie mixture, cover with the slices of first salt, pour the remaining and complete mixture with the sunflower seeds. fires to 190 ° C for 25 minutes, lever, bring to the table and serve yours vegetarian pumpkin savory pie hot or cold.