Tag: stuffed

Raviolini del plin recipe stuffed with fondue and pepper infusion – Italian Cuisine

Raviolini del plin recipe stuffed with fondue and pepper infusion

  • 400 g young fontina
  • 400 g flour
  • 150 g milk
  • 130 g fresh cream
  • 100 g durum wheat semolina
  • 5 g peppercorns (the most delicate is that of Sarawak)
  • 13 yolks
  • 3 whole eggs
  • butter
  • salt

For the recipe for raviolini del plin stuffed with fondue with pepper infusion, clean the fontina cheese, cut it into cubes and transfer them to a saucepan with the milk and cream; cook everything in a bain-marie, over low heat, and as soon as the cheese starts to melt, remove from the heat and quickly incorporate 3 yolks. Bring the fondue back on the stove, and stir until it is well blended and smooth (if it presents lumps, blend it). Transfer the fondue to a bowl, cover with plastic wrap and let it harden in the fridge.

Sift the flour and semolina on the pastry board, arrange them in a fountain and pour the whole eggs and the 10 remaining yolks (220 g) in the center; mix the ingredients in the center, then start to incorporate the flour with your fingertips, finally knead with the palms of your hands until you get a soft and elastic dough; put it in a bowl, wrap it with plastic wrap and refrigerate for about 30 '. Roll out the dough into 1-2 mm thick sheets; work little by little keeping the rest under the film.

Transfer the firm fondue into a pastry bag and prepare the raviolini del plinfacendo a long row of fondue balls (ø 1 cm) on the dough sheet, starting from 2-3 cm from the bottom edge and spacing them about 1 cm apart. Prepare another identical row, leaving 2-3 cm free from the upper edge. Turn the free flaps of puff pastry over the filling, seal well, then pinch in the free point between the balls. Alternatively, make 2 long strips of filling, in the same position described above, turn the pasta over, seal it well, then pinch every 2 centimeters (this technique is faster but the sealing of the pasta will be less firm). Proceed in the same way with the whole sheet.

Bring 800 g of water to a boil, turn off and infuse the crushed pepper for 2-3 '. Boil the plins in salted water for 1 'from the boil. Heat 2 large walnuts of butter in a saucepan with a pinch of salt and 2 spoons of raviolini cooking water. Drain the plins with the skimmer, season with the butter, then distribute them in the soup plates and complete with a ladle of filtered infusion.

Stuffed Chicken Recipe – Italian Cuisine – Italian Cuisine

Stuffed Chicken Recipe - Italian Cuisine

  • a chicken
  • 250 g pork meat
  • 150 g liquid cream
  • 100 g veal pulp
  • 50 g raw ham
  • 50 g pine nuts
  • an egg white
  • garlic
  • onion
  • carotina
  • celery
  • sage
  • rosemary
  • 20 cl dry white wine
  • olive oil
  • salt
  • green and black peppercorns

For the recipe for the stuffed chicken, check the wings, neck and legs with the chicken. Burn it by passing it over the open flame to eliminate any residue of feathers or feathers, then wash and dry it well; salt it externally and internally.
Pass the pork, veal, ham and a clove of garlic in the grinder, collecting the proceeds in a bowl. Mix it with egg white, a pinch of salt, cream, pine nuts and a teaspoon of green pepper. Stuff the chicken with this filling, then close all the openings, sewing them with some kitchen wire; finally tie the chicken with a few turns of string, stopping the wings and thighs from the bust.
Salt the poultry again, season it with a generous amount of black pepper, then put it in a pan with a small onion, a carrot, a celery stick, all diced, and with a sprig of rosemary and a sprig of sage. Drizzle with a little oil and pass in the oven already at 220 ° for about 20 ', then lower the temperature to 190 °, drizzle with the wine and continue cooking for another 50' approximately, occasionally wetting the chicken with its gravy. When cooked, take it out of the oven and drain it from the cooking base which you will degrease and filter. Put it back in the pan with the chicken cut into slices and heat everything well before serving. Since the cold chicken is better sliced, cook it in advance and slice it when you bring it to the table, heating it in its degreased sauce.
Accompany it with chips, blanched for a few minutes in water acidulated by a spoonful of vinegar, and then roasted in the oven with oil, butter or a little chicken gravy.

Recipe Onions stuffed with black cabbage, raisins and pine nuts – Italian Cuisine

Recipe Onions stuffed with black cabbage, raisins and pine nuts

  • 1 kg coarse salt
  • 300 g black cabbage
  • 30 g raisins
  • 30 g walnut kernels
  • 30 g pine nuts
  • 6 pcs medium size blonde onions
  • 2 pcs bay leaves
  • bread crumbs
  • extra virgin olive oil
  • fine salt

For the recipe for onions stuffed with black cabbage, raisins and pine nuts, arrange the onions with the peel in a pan full of coarse salt, sinking them slightly; bake at 180 ° C for 40-45 minutes. Soak the raisins. Briefly toast the pine nuts in a fat-free pan. Coarsely chop the walnuts. Toast 4-5 tablespoons of breadcrumbs in a pan with a drizzle of oil and salt until it becomes golden brown.
Clean the black cabbage, cut it into strips and sauté it for a few minutes in a pan veiled with oil, then add the squeezed raisins, the toasted pine nuts and the chopped walnuts. Stir, remove from the heat and add the breadcrumbs. Remove from the oven, peel them, cut them in half horizontally, remove the 3-4 central rings and stuff them with the black cabbage.

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