Tag: sour

Recipe Thinly sliced corned tongue and sweet and sour vegetables – Italian Cuisine

Ingredients

1 salted tongue
250 g carrots
250 g celeriac
200 g apple cider vinegar
160 g white wine
100 g red wine vinegar
30 g sugar
3 shallots
3 radishes
2 stalks of green celery
pepper in grains
horseradish
Juniper berries
garlic
honey
herbs
rosemary
laurel
fresh horseradish
salt
pepper
extra virgin olive oil

Duration: 4 h

Level: Medium

Doses: 6 people

Clean shallots and cut them in half. Clean the carrots and celeriac and cut them into sticks, clean the green celery and cut it into spools, wash the radishes that you will keep whole.
Bring to boil the wine with the two types of vinegar, 1/2 glass of water, sugar, 20 g of salt, 2 bay leaves, 1 tablespoon of peppercorns, 4-5 juniper berries, 1 clove of garlic and 1 sprig of rosemary. Cook the vegetables separately, by type, each for a few minutes.
Drain them gradually, let them cool then put them together and season with salt, pepper, a few drops of honey and fresh herbs.
Boil the tongue is salted in abundant boiling water for about 3 hours.
If it is too salty, change the water halfway through cooking (as with a cotechino).
Drain tongue, peel it and let it cool. Slice it thinly and serve it together with the sweet and sour vegetables, seasoned with a drizzle of oil and grated horseradish.

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Sweet and Sour Figs Recipe – Italian Cuisine – Italian Cuisine

Ingredients

10 firm figs
4 shallots
200 g white wine
200 g of water
200 g white vinegar
a teaspoon of salt
two teaspoons of sugar
two bay leaves
a clove
dry chili

Duration: 20 min

Level: Easy

Doses: 5 people

For the sweet and sour fig recipe, combine 8-10 firm figs, 4 peeled and halved shallots, 200 g of white wine, 200 g of water, 200 g of white vinegar, one teaspoon of salt and two of sugar, 2 bay leaves, a clove and, to taste, dried chilli.

Cover and cook on a low flame; after 1 'from boiling, make a few holes in the figs and cook for another 4-5'; turn off and let it cool in the cooking liquid. Finally, drain the figs.

Recipe Taglierini with egg and sour butter – Italian Cuisine

An extra note is given by sour butter, a haute cuisine condiment to always keep ready to whisk, flavor, soften pasta and rice

Ingredients

1 onion
1 L dry white wine
1 L white wine vinegar
laurel
pepper
500 g butter
350 g egg noodles
grated cheese

Duration: 25 min

Level: Easy

Doses: 4 people

To cut finely 1 onion and cook it in a saucepan with 1 liter of dry white wine and 1⁄2 liter of white wine vinegar, 1 bay leaf, 2-3 peppercorns.
To boil until the liquid has almost completely evaporated. Lower the heat, add 500 g of butter and let it melt gently.
To pour melted butter in a container by filtering it through a sieve. Let it cool, then place it in the fridge until it solidifies. It can be kept in the fridge for 3-4 weeks.
Boil 350 g of taglierini and drain them al dente. Pour them into a pan and mix them with 60-70 g of acid butter and a little pasta cooking water.
Complete with aromatic herbs, pepper and grated cheese to taste.