Tag: stewed

Stewed verzini: how to make them with white wine – Italian Cuisine

Stewed verzini: how to make them with white wine

Wet with white wine, the preparation

1) Perforated the skin of the verzini with a toothpick, then dip them in very hot water and let them degrease for about half an hour.

2) Pour in a saucepan the wine and 150 ml of water and add the peeled onion, cloves, peeled garlic, carrot sticks, leek into strips, parsley leaves and a few peppercorns; season with salt.

3) Do simmer the broth for 10 minutes, then add the fennel seeds and parmesan and, after another 5 minutes, the verzini drained from boiling water.

4) Leave on the fire a gentle flame for 25 minutes, so that the broth shrinks a little, then remove the onion and garlic, spread out on the plates and serve.


Posted on 11/25/2021


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Stewed hake with porcini mushrooms and red onion – Italian Cuisine

Stewed hake with porcini mushrooms and red onion

Stewed hake with porcini, the preparation

1) Peel onion and cut into slices, warm 4 tablespoons of oil in a saucepan, unite onion, leave it stew gently for 3-4 minutes, add chopped peeled tomatoes, salty and cook the sauce covered for 15 minutes.

2) Clean the mushrooms, eliminating the earthy part of the stems e rubbing them gently with a damp towel to remove all residues of earth. Cut the largest sliced ​​and the smallest in half and cook them in a pan with 3 tablespoons of oil and a pinch of salt for 5 minutes. Join them with tomato sauce e transferred all in a baking dish.

3) Rinse and dry the nose pads, salt them, pepper them And arrange them in the pan. Cook them in a preheated oven at 180 ° for 20 minutes. Sprinkle them with oregano leaves e serve them.


Posted on 01/10/2021


Stewed cod in curry with pine nuts – Italian Cuisine

Stewed cod in curry with pine nuts


Preparation of cod stewed curry with pine nuts

1) Started preparing the cod stewed al curry cleaning and chopping not too finely vegetables, then let them dry in a pan with a drizzle ofoil and a pinch of salt. Blend with the White wine, then add the puree of tomato, set of salt, pepper and cook the sauce covered over low heat for 15 minutes.

2) Toasted i Pine nuts in a non-stick, fat-free pan with a grind of pepper, turning them over and over. Cut the cod in pieces of 3-4 cm per side and flavor them with curry.

3) In a pan, brown the pieces of fish with a thread ofoil, cook them for just a few moments and, before they fall apart, transfer them with a skimmer into the pan with the sauce. Leave to flavor for another 2 minutes, turning the pieces gently. Sprinkle with i Pine nuts toasted, coarsely chopped and served.

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