Tag: stuffed

Stuffed pork fillet – Salt & Pepper – Italian Cuisine

Stuffed pork fillet - Salt & Pepper

A pork tenderloin, yes, but different from usual. In this tasty recipe the fillet is in fact stuffed with raw rposciutto, chard and parmesan and then baked in the oven adding chopped vegetables, red wine and broth.

1) Clean And washed herbs and vegetables. Seared steamed beets. Put the fillet on a cutting board and open it like a book by turning it in a spiral with a long sharp knife. Beat him a little with the meat tenderizer and arrange the slices of ham, chard and Parmesan on top. Roll it up bringing it back to its original form e tie him up with kitchen twine.

2) Fix fillet in a not too wide baking dish, grease it with oil and bake at 230 ° for 10 minutes. Therefore, add the shallots cut in half, the celery and carrot into chunks, the aromatic bunch and the crushed garlic. Lower the temperature at 180 ° e carry on cooking for 5 minutes.

3) Sprinkle meat with wine, leave it partially evaporate, salty, peppery and cook for another 30 minutes: wet fillet with broth, a little at a time, during cooking. Let it sit the meat in the oven off for 5 minutes, then slice it And serve it sprinkling it with drops of balsamic vinegar.


Posted on 07/02/2022


Roll of fresh stuffed pasta – Italian Cuisine

»Roll of fresh stuffed pasta

Prepare the pasta: put the flour in a bowl, pour the eggs in the center and then the slightly lukewarm water.
Start beating the eggs and water first with a fork, then gradually incorporate the flour, knead until you get a non-sticky dough, then wrap with cling film and let it rest at room temperature for at least 30 minutes.

Prepare the filling: stew the well washed spinach in a large pan with a lid, then chop and toss in a non-stick pan with the butter, letting them dry well.
Transfer them to a cold bowl, let them cool for a few minutes, then add ricotta, salt, pepper and parmesan.

Take the dough back, divide it into 3-4 pieces and roll it out on the work surface with a rolling pin, then pass each sheet into the dough roller machine to thin it to a few mm, placing it gradually on the floured work surface.
Brush the edges with a little water (or egg white) to make the sheets adhere well to each other, then overlap them and, if you want, cut the edges to even them out.

Pour the filling over the filling spreading it out evenly, then roll the pastry tightly enough and wrap the roll with parchment paper, closing the ends well so that they do not open.
At this point you can either keep it in the fridge, or cook it.

Proceed with cooking: dip the roll, with all the parchment paper, in boiling water and cook for 30 minutes, then lift it gently with 2 stirrers so as not to break it.
Remove the paper, transfer the roll to a cutting board and cut it into slices about 1 finger thick.

The filled fresh pasta roll is ready, you just have to season it to taste and serve it.

Stuffed capon – Salt & Pepper – Italian Cuisine

Stuffed capon - Salt & Pepper

1) Collect in a bowl 200 g of ground beef, 200 g of crumbled sausage, 50 g of grated Grana Padano, 50 g of bread soaked in a little milk and squeezed, 50 g of pine nuts, 50 g of raisins and 1 egg. Adjust salt, pepper, flavored with nutmeg and mix.

2) Stuffed with the prepared mixture the inside of 1 boneless capon. Sew the opening with a needle and thread and fasten the thighs and wings of the bird with turns of kitchen twine. Bring to a boil plenty of water in a saucepan with pieces of onion, celery and carrot and 1 bay leaf. Salt and dip the capon. Cook over low heat for about 3 hours. Drain the capon, allow it to cool slightly, portion it and serve immediately with the green sauce.


Posted on 12/15/2021


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