Tag: spicy

Recipe Pilaf pasta and spicy stew – Italian Cuisine

Recipe Pilaf pasta and spicy stew

[ad_1]

  • 600 g vegetable broth
  • 500 g veal spinach
  • 160 g pasta type Sardinian gnocchi
  • 2 pcs shallots
  • 2 pcs saffron powder sachets
  • 1 pc head of radicchio
  • rosemary
  • powdered sumac
  • dry white wine
  • flour
  • extra virgin olive oil
  • salt

For the recipe of pasta pilaf and spicy stew, bring the broth to the boil and add the saffron. Distribute in 4 cocottine that the gnocchetti and broth can go in the oven; cover and bake at 190 ° C for 35 minutes (pilaf cooking method).
FOR THE STEAK AND THE CONTOUR: Cut the baby spinach into small pieces, flour them and brown them over a high heat with 3 tablespoons of oil, a pinch of salt, a sumac teaspoon and a few rosemary leaves for 3 minutes, turning them to brown on all sides . Keep the meat aside and heat 3 tablespoons of oil in the pan, the chopped shallots and half a glass of white wine; after 2 minutes add the meat, stir and flavor for a couple of minutes. Clean the radicchio, keeping only the tips; season with a little oil
and a pinch of salt. Serve the stew with the radicchio, accompanying with the pasta pilaf.

[ad_2]

Recipe Turnip greens and Verona celery with spicy bread – Italian Cuisine

Recipe Turnip greens and Verona celery with spicy bread

[ad_1]

  • 1 pc celery or Verona celeriac
  • 700 g turnip tops
  • 50 g breadcrumbs without crust
  • 35 g tomato paste
  • garlic
  • salt
  • fresh chilli
  • extra virgin olive oil

For the recipe of turnip greens and Verona celery with spicy bread, blend the sliced ​​bread with chopped chilli (measure it to taste, we used 2), tomato paste and 10 g of oil; collect the crumbs and compact them, obtaining a loaf. Wrap it in cling film and place it in the freezer for 2 hours.
FOR VEGETABLES: peeled turnip greens and celeriac; cut them into small pieces. Blanch the tops in boiling salted water for 3-4 minutes and drain. Then sauté in a pan with a little oil and a clove of crushed garlic. Add salt. Also sauté the celeriac in a pan with 1 tablespoon of hot oil and a pinch of salt for 10 minutes. Remove the dough from the freezer and grate it in flakes on a plate. Cook them in the microwave for 2 minutes at 900 W. Distribute them over the vegetables and serve.

[ad_2]

White chocolate soufflé with spicy pear: how to prepare it – Italian Cuisine

[ad_1]

The "wow" effect is guaranteed by the use of the whole pear: a dessert for great occasions that does not require great performances!

You want to make a great impression by bringing a table to the table spoon dessert that will leave everyone speechless?
With a soufflé success is always assured and we give you some suggestions to prepare a delicious and easy one.

Fruit in the dessert

A perfect dinner can only end with dessert and seasonal fruit.
Well, why not take to the table sweet and fruit in one recipe?
Since cooked apples and pears, although with a good wine and many spices, are not exactly mouth-watering desserts, we have thought of a rich and effective alternative.
We cover a cooked pear with the mixture of a white chocolate souffle and cook everything in the oven. It seems difficult, but it's easier than you think.
This dessert should be served warm, simply as it is or accompanied by some semi-coated cream with cinnamon.

The recipe of white chocolate soufflé with spicy pear

Wash very well 4 small kaiser pears and remove the outer skin. Keep the petiole that will serve to make the most beautiful dessert to be presented.
Cook for 10 minutes on very low heat in a glass of Marsala diluted with water together with a cinnamon stick, cardamom berries and star anise. Let it cool.
Separately heated 90 ml of milk with 80 g of white chocolate excellent quality and a cbrown sugar egg, then add 10 g of butter and 20 g of flour well sifted. Let it cool and then add 2 egg yolks.
Apart from whip the whites to snow.
At the end, gently mix the chocolate mixture with the egg whites without removing them.
Lay each pear inside a single-portion muffin mold in well buttered aluminum or in ceramic cocotte and pour a little mixture around it.
Bake in the oven at 180 degrees for 10 minutes and serve when the souffle is still swollen.

Muffin and plumcake with pears

Always taking advantage of the idea of whole pears, you can also prepare some muffin or a plumcake from breakfast.
And if you do not want to cook the pears in wine or water before covering them with the dough, you can also simply wash and dry them well keeping also the outer skin. An advice, though: choose them small size so they cook first.
Considering that this kind of cakes cooks longer than a soufflé, about 30-40 minutes versus 10, the pears will eventually turn out to be very soft and perfect to slice even if you have used them raw.

Browse now our gallery for more advice on preparing this dessert.

[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close