Tag: stew

Recipe Borlotti and spinach stew with taleggio cheese – Italian Cuisine

  • 400 g rehydrated borlotti beans
  • 250 g leaf spinach
  • 150 g taleggio or other soft cheese
  • 100 g leek
  • homemade bread
  • sage
  • thyme
  • tomato concentrate
  • fresh chili
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the borlotti and spinach stew with taleggio cheese, pour the beans into a pressure cooker and add the water to cover them with two fingers. Close with the lid and turn the flame on to maximum; when the pot whistles, transfer it to the smallest stove and continue cooking for another 12 minutes, with the heat at low. Cool the pressure cooker under running water, open it, salt and pepper the beans and let them rest for 10 minutes.
Cleanse leek and cut into small pieces. Fry it for 10 minutes over low heat in a saucepan with 1/2 red pepper slices, 60 g of oil, 1 tablespoon of tomato paste, 5 sage leaves and a pinch of salt. Add it to the beans and let them simmer for 50 minutes, then turn off and let them rest.
Reheat a pan with a drizzle of oil and brown the spinach leaves, a few at a time for a couple of minutes, seasoning with salt.
Cut diced three slices of homemade bread and brown them in a pan with a drizzle of oil, a pinch of salt and a sprig of thyme, until golden and crunchy.
Cut taleggio cheese in ½ cm thick slices; remove the crust and cut the slices.
Transfer the beans in an ovenproof dish, place the sautéed spinach on top, collected in tufts, and the pieces of taleggio cheese. Bake at 180 ° C for 3 minutes.
Remove from the oven, complete with the crispy bread cubes and serve.
To recover: it is a recipe that does not produce waste and lends itself to using recycled bread and small leftovers of cheese left in the fridge, to be cleaned and melted in the stew.

Recipe: JSauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Loin stew, sausage and creamy celeriac with Roquefort – Italian Cuisine

Loin stew, sausage and creamy celeriac with Roquefort

1) Cleanse celeriac, cut it into small pieces and boil it in salted water for about 8-10 minutes. Cut the meat in chunks, flour them And brown them over high heat in a pan with a drizzle of oil and butter until golden brown. Salt.

2) United the luganega in chunks and let it brown. Jumbled up with a wooden spoon, then wet with the broth and add the drained and dried celeriac. Adjust of salt and pepper.

3) Add the crumbled roquefort e make it melt, stirring with the spoon. Reheat 1 cm of oil in a saucepan e fry yourself sage leaves; remove them from the oil as soon as they are crunchy, dry them on kitchen paper and crumble them. Serve the stew sprinkled with sage.


Posted on 01/01/2022


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Mushroom Stew – 's Mushroom Stew Recipe – Italian Cuisine

»Mushroom Stew - Misya's Mushroom Stew Recipe

First of all, peel carrots, celery and onion and chop them.
Clean the mushrooms and cut them into slices, add a small part of the chopped vegetables and cook them in a non-stick pan with a little salt, oil and parsley.

Sauté the rest of the mince in another large pan with the oil; add the meat cut into chunks and brown it on all sides.
Sprinkle in the flour, stirring immediately to avoid lumps.

Deglaze with the wine, close with a lid and cook for about 40 minutes over medium-low heat, adding hot broth when needed to prevent the meat from sticking.
A few minutes before the end of cooking, add the mushrooms and season with salt and pepper.

The mushroom stew is ready, you just have to serve it.

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