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Cotechino at New Year's Eve, 4 ideas to serve it in an original way – Italian Cuisine


The cotechino it is one of the inevitable dishes during the new Year's Eve dinner. Indeed, it is probably the main protagonist of the menu. But how can you present yourself at the table in an alternative way? Here are some tips to propose the cotechino in way original.

Croutons of fried polenta and cotechino

To prepare gluttons croutons of fried polenta and cotechino First of all cut into slices not too thick (1 or 2 cm at most) 400 grams of polenta already surplice, very easy to find at the supermarket. In a frying pan a lot of heat is heated up olive oil and fry the polenta slices. Once they are ready, they sit on pieces of paper towels to remove excess oil. In the meantime, boil one cotechino from 300 grams for about twenty minutes. It is freed from the external skin, cut into slices and added to the fried polenta croutons. Everything is held steady with gods toothpicks and here's a great one starter in perfect theme New Year.

Cotechino, the recipe for doing it in crust

The Cotechino In Crust represents an original variant to serve this great classic on New Year's Eve. 300 grams of boiling water is boiled in salted water spinach. Then fry in olive oil one clove garlic, they are added to the pan spinach and meanwhile, 400 grams of salt are cooked in salted water cotechino. After about 15-20 minutes, take a roll of puff pastry, it is placed on the baking paper and it is stuffed first with the spinach and then with the cotechino. Roll the dough by closing the two side edges, brush it all with one egg beaten and finally let it cook in oven at 200 degrees for 20 minutes at most.

Cotechino baskets and lentils

To give a touch of fantasy to the more traditional pair of New Year's Eve you can prepare some cotechino baskets and lentils. 350 grams of it are cooked for just over 30 minutes lentils, together with 150 grams of past of tomato, a onion chopped, oil, celery it's a carrot diced and puts himself in a pot full of water a cotechino precooked 300 grams, to cook for 15 minutes. You set a roll of brisè pasta on a plane and, with the help of a circular cup, you cut out circles, to be used later to line the muffin molds but turned to the contrary. Lightly pinch the edges of the dough and keep in the oven at 180 degrees until they are well browned (it will take about a quarter of an hour or so). Finally, after warming i baskets, it remains only fill them with the lentils is two slices of cotechino.

Cotechino mini burger

THE cotechino mini burger they are a decidedly quick and easy recipe. After cooking a cotechino from 300 grams, you cut it into slices, freeing it of the film, and then arrange the slices in half a kilo of sandwiches to the milk, previously divided into two. In any case, sandwich, in short, his slice. The mini burgers are seasoned with a thread ofoil, mustard and one or two leaves of lettuce and here is a very original finger food made with cotechino able to add a touch of fantasy to your New Year's dinner.

Roasted, Smashed, and Loaded Potatoes

Roasted, Smashed, and Loaded Potatoes

by Pam on October 23, 2013

I was recently sent some Rooster[1] potatoes and I was excited to give them a try. These Rooster[2] potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. [3][4]

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

 



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Roasted, Smashed, and Loaded Potatoes




Yield: 4

Prep Time: 10 min.

Total Time: 35-40 min.



Ingredients:

6 Rooster potatoes, par boiled
1 tbsp olive oil (drizzled evenly on top of all potatoes
Sea salt and freshly cracked pepper, to taste
Butter, to taste
Sharp cheddar, shredded
Sour cream, to taste
1 slice of bacon, cooked & crumbled
1 green onion, sliced

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Rooster (albertbartlett.com)
  2. ^ Rooster (www.facebook.com)
  3. ^ Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
  4. ^ House Salad (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Greek Chicken Thighs with Lemon, Capers, and Feta

Greek Chicken Thighs with Lemon, Capers, and Feta

by Pam on April 4, 2013

I found another Cooking Light recipe on My Recipes[1] that looked delicious and interesting. I adapted it quite a bit to suit my families tastes and it turned out excellent. Both of my kids gobbled up their chicken and my husband had seconds. The chicken was tender and the sauce helped make it juicy and flavorful. I loved the combination of garlic, capers, and lemon and thought the feta topped it off nicely. This recipe is a keeper and I will be making it again – SOON. I  served it with the Quinoa with Roasted Garlic, Spinach, Tomatoes, and Pine Nuts[2] for a healthy and delicious meal.

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly  for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.

 



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Greek Chicken Thighs with Lemon, Capers, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

5 boneless, skinless chicken thighs, flattened & trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
2 tbsp flour
1 tbsp + 1 tsp olive oil
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 1/2 cups of chicken broth
3 tbsp fresh lemon juice
Feta cheese
Fresh parsley

Directions:

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light – My Recipes

References

  1. ^ My Recipes (www.myrecipes.com)
  2. ^ Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)