Tag: Stracciatella

Recipe Shells, agretti, cherry tomatoes and stracciatella – Italian Cuisine

Ingredients

350 g pasta like shells
350 g cherry tomatoes
250 g stracciatella (stuffed with burrata)
200 g agretti
basil
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of shells, agretti, small tomatoes and stracciatella, peel the agretti and scald them in boiling salted water for a few seconds; Drain and boil the pasta in the same water, according to the times shown on the package. Place the whole tomatoes in a baking pan lined with baking paper, season with oil and salt, bake at 200 ° C for 7-8 minutes, then peel them. Brown them with the agretti in a pan with oil, salt and pepper for 1 minute. Drain the pasta and toss it for 1 minute in the pan with the tomatoes and the agretti, together with 1 tablespoon of stracciatella and a handful of basil leaves. Distribute the pasta on the plates, complete with the remaining stracciatella and serve.

Risotto with stracciatella and tomatoes – Italian Cuisine

Peel the shallot and chop finely, then brown it in the pan with the oil, along with half coarsely chopped anchovies.
When the anchovies are melted, add the rice and toast it for a couple of minutes, stirring often.

Then start cooking with the hot broth, stirring constantly, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency is creamy, remove from the heat.
Stir in the stracciatella and let it rest for a couple of minutes.

Then cut the dried tomatoes into thin slices and add them to the risotto keeping aside a few pieces for decoration.
Taste and evaluate if you need to adjust salt (anchovies and tomatoes are salty, so there should be no need, but it also depends on personal tastes).

Serve the risotto with stracciatella and tomatoes, decorated with the anchovies and the remaining tomatoes and serve.

Risotto (in pressure cooker) with Parmesan, stracciatella, lemon and mint – Italian Cuisine

It is prepared in 6 minutes, to save time and energy, without sacrificing taste and health. The kitchen becomes smart thanks to the recipes of La Cucina Italiana for Edison

How to eat so it is always more ethical and healthy? …. we at La Cucina Italiana have been inspired by tradition for 90 years, experimenting with new cooking techniques, choosing sustainable ingredients and reducing waste – of time, raw materials, energy. We work respecting the environment, food and health and with this recipe we do it alongside Edison, that energy has been creating for over 135 years, and aims to explain how to consume it less and better, as in this recipe. The risotto in a pressure cooker is perfect for midweek dinners, when you're in a hurry but don't want to forgo this taste, healthy food and the pleasure of eating. The solution is to use a very practical pressure cooker, and in just 6 minutes you are all at the table! With a small gesture you can really change the world, every day.

Ingredients for 4 people
1 l of vegetable broth (carrot, celery, onion)
350 g of Carnaroli rice
1 shallot
½ glass of very cold white wine
2 tablespoons of grated Parmesan cheese
1 lime
250 gr stracciatella
extra virgin olive oil
fresh mint leaves

For decoration (optional)
2 lemons
500 ml of water
500 ml of granulated sugar
20 mint leaves

Method
Prepare a sauce with the finely chopped shallot and a drizzle of oil. Let it brown and add the broth so that it becomes golden without burning. Put it aside.
Take the pressure cooker and toast the rice dry, without fat, without letting it burn.
Wet with very cold wine so that the grain opens. When the wine has evaporated, add the broth. Add the sauté, a drop of oil then close the pressure cooker.
When it starts whistling it will come to a temperature: let it cook for 6 minutes.
After 6 minutes, open the valve, let it breathe, then open the pot and stir in the rice with the Parmesan and a drop of oil.

For the lemon zest
Peel with a lemon peeler, taking only the yellow part (the white is bitter). Blanch them in boiling water: dip them quickly and remove them as soon as the water starts boiling again, repeat twice. Cut the peel into very thin strips and dip it in a syrup of half water and half sugar for half a day.

For the mint
Dry the mint leaves in the oven for an hour at 60 ° C, then pass them through a sieve until you get a very fine powder, like flour.

To finish the dish
Put a ladle of risotto in each dish, place it in the center of the fresh stracciatella, fresh mint leaves and grated lime zest. If you have prepared them, also use 5/6 strands of lemon zest in syrup and sprinkle with mint powder. Serve immediately.