Tag: savory

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.

Savory pie with peas and mint: an idea for spring – Italian Cuisine

A passepartout recipe, simple and perfect for this season. One recommendation: use fresh peas!

We offer you a very easy idea, but one that works for one spring savory pie, perfect as an appetizer, as a second course or even as a schiscetta to take to the office.
The main ingredients are i fresh peas which in this season are extraordinarily sweet and crunchy. We then add to the filling also of the tender zucchini is so much mint to give a little perfume.
And the pasta brisee? We make it at home and with whole wheat flour.

Whole brisée pasta

Preparing the brisée pasta is really very simple because there are no leavening times to respect and so many ingredients to mix.
For the proposed version, just knead it with your hands 200 g of whole wheat flour, 100 ml of water and 50 ml of extra virgin olive oil.
Add a pinch of salt if you want, but it is not necessary since the filling will still be very tasty.
Once ready the dough should not rest, but you can immediately spread it with a rolling pin and stuff it.
Do you want it a little spicy? Add a pinch of curry in powder.

The filling of the savory pie

For the filling of the cake we thought of the peas which are spring and therefore seasonal.
Buy them fresh, needless to say!
Take them from the pods and add them to the rest as they are, raw and crunchy.
Besides the peas there are the zucchini. You have two choices: once cut into thin rings, you can cook them or use them as raw as peas.
To cook them just brown them in a pan with the oil and chopped onion for a few minutes. However, they must maintain their consistency without breaking completely.
To keep peas and zucchini together, use a compound based on fresh cheese. The ideal is the ricotta cheese.
If you prefer something more delicate try with the robiola, but always keep a part of ricotta too.
For a more decisive taste instead mix the ricotta with the feta.
To fill the cake you will need about 500 g of ricotta, 200 g of robiola and 300 g of ricotta, or 100 g of feta and 450 g of ricotta.

How to prepare the savory pie

Once the dough is ready, roll it out not too thin and give it a round shape. Prick the bottom with a fork and in the meantime prepare the filling.
Mix the ricotta (or a mix of cheese) with one egg and a handful of grated Parmesan. Add salt, pepper and fresh mint and then the peas and courgettes (cooked or raw) keeping a little aside.
Pour the mixture on the base placed on a baking sheet or inside a cake mold covered with parchment paper and decorate the surface with the remaining peas and courgettes.
At this point you can either create a kind of decoration with the advanced pasta creating a frame, or simply bring it towards the wind of the cake.
Bake at 180 ° for about 25-30 minutes in a static oven.