Tag: Shallots

Recipe Rolls with onions and shallots – Italian Cuisine

Ingredients

600 g sliced veal breast
300 g borettane onions
100 g slices of pickled bacon
8 shallots
Marsala
beef broth
flour
butter
Sage leaves
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of the rolls with onions and shallots, wash the sage and dry it well. Divide the rump slices in half lengthwise, roll up to make rolls, wrap each roll with a slice of pickled bacon, put a sage leaf and close the roll with a toothpick. Clean the onions and shallots and boil them in salted boiling water for 8 minutes.

Sauté the onions and shallots for 2 'in a pan with a spoonful of butter, a pinch of salt and a pinch of pepper until golden. Cook the rolls in a pan with a knob of butter for 8 minutes, then place them on a serving dish, along with the onions and shallots.

Deglaze the pan where the rolls were cooked, adding a spoonful of flour, half a glass of Marsala and half a glass of meat broth, cooking for 5 ', then filter the sauce obtained and reduce it on a moderate flame for another 5'. Sprinkle the rolls, onions and shallots with the sauce and serve.

Recipe Tagliolini with artichokes, sausage and crunchy shallots – Italian Cuisine

Ingredients

400 g fresh tagliolini
4 pcs sausages
100 g dry white wine
50 g shallots
2 pcs artichokes
flour
peanut oil
fennel seeds
extra virgin olive oil
salt

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of tagliolini with artichokes, sausage and crunchy shallots, peel the sausages and cut them
in large chunks. Remove the outer leaves of the artichokes and the central barbines and cut them into wedges. Brown them for a couple of minutes together with the sausage in a pan with a drizzle of extra virgin olive oil and a pinch of fennel seeds; blend with the white wine and continue cooking, over a high heat, for another minute. Peel and finely slice the shallot; flour it and fry it in hot peanut oil for a few seconds, until it is crunchy. Boil the tagliolini in salted boiling water, drain and season with the artichokes and sausage. Serve complete with the crunchy shallot and fresh fennel tufts, to taste.

Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle^[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.^[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots^[3] and the Mustard-Maple Chicken Thighs^[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Green Bean, Red Pepper, and Shallot Sauté

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Red Tricycle (awards.redtri.com)
^{^} 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
^{^} Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
^{^} Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)