Tag: stuffed

Recipe Bottoni stuffed with braised meat on pumpkin cream – Italian Cuisine

Ingredients

700 g beef muscle
600 g flour
600 g clean Mantuan pumpkin
400 g yellow potatoes
350 g tomato puree
50 g leek
6 eggs
a carrot
an onion
a stalk of celery
laurel
Juniper berries
dark chocolate
butter
dry red wine
sage
seed oil
salt
pepper
extra virgin olive oil

Duration: 6 h

Level: For experts

Doses: 6 people

For the recipe for bottoni stuffed with braised meat on pumpkin cream, cut the meat into bite-sized pieces and brown it with 3 spoonfuls of extra virgin olive oil in a large saucepan for 3-4 minutes. Free the saucepan. Peel and coarsely chop the carrot, celery and onion and brown them in a saucepan with a knob of butter for 3-4 minutes.
Gather the meat, season everything together for 1-2 minutes; add a bay leaf and a couple of crushed juniper berries and cook over low heat for 5 minutes. Deglaze with a glass and a half of wine, stir to dissolve the cooking liquid; then pour the tomato puree and a glass of water; cook for 5 hours, adding a little water from time to time. Coarsely blend the meat with its sauce; put the mixture in a pastry bag.
For the buttons: Mix the flour with the eggs and a pinch of salt; cover the pasta and let it rest in the refrigerator for an hour. Flour the work surface and roll the dough into a 1-2 mm thick sheet. Divide it into strips of the same length 5-6 cm high; brush half of it with a little water and sprinkle some stuffing nuts over them at a distance of 5-6 cm from each other. Cover with the other sheets, making them adhere well and squeezing everything around to eliminate excess air; cut the buttons with a round pastry cutter (diameter 4 cm).
Cook the buttons in boiling salted water; drain them when they come to the surface; season them in a pan with a knob of butter, stirring for 1-2 minutes.
For the pumpkin cream: peel the potatoes and cut them into small pieces. Also cut the pumpkin into small pieces. Slice the leek into slices. Brown the leek in a pan with 40 g of butter for a couple of minutes; add the pumpkin, potatoes and warm water to cover; cook for 50 minutes. Add two ladles of water, continue cooking for another two minutes, then blend everything, adjusting with salt and pepper. Fry a handful of sage leaves in abundant seed oil. Spread the pumpkin cream on the plates, lay the buttons on top and complete with grated dark chocolate and fried sage.

Recipe Endive stuffed with sea water – Italian Cuisine

Ingredients

100 g sea water
50 g of stale bread crumbs
20 g smoked scamorza
10 g toasted pine nuts
5 g sultanas
4 g fresh sardines of medium size
1 head of Neapolitan smooth escarole
wild garlic
extra virgin olive oil
salt
pepper

Duration: 4 h

Level: Medium

Doses: 4 people

For the recipe endive stuffed with sea water, clean the sardines, removing the head and the central bone.
Wash the escarole and blanch the whole head in boiling salted water for a couple of minutes, then dip it in ice water.
Cut the head in half without reaching all the way so that the two parts remain united; open it, so as to obtain a bed of escarole.
Soak stale bread in sea water (if you can't find sea water, you can boil 80 g of glasswort in 200 g of water for about 3 minutes. Then remove the glasswort, which you can use to season 2 portions of spaghetti together with butter and lemon, and use the cooking water).
Chop coarsely the sardines and add them to the soaked bread, mixing everything with a fork. Add the diced scamorza cheese, toasted pine nuts, raisins, soaked in warm water for 2-3 hours and then squeezed, 1 teaspoon of minced wild garlic and a couple of tablespoons of oil, adjusting the filling with salt and pepper.
Roll out the filling on the bed of escarole, then reassemble the head.
Roll out a sheet of parchment paper, grease it, lay the stuffed escarole on top and wrap it tightly, sealing the ends well. Leave to rest for 1 hour in the refrigerator.
Grease a pan with a drizzle of oil and brown the escarole on all sides, leaving it wrapped in baking paper, then put it in the oven at 180 ° C for 10 minutes.
Eliminate baking paper, slice the stuffed escarole and serve.

30 stuffed pasta for Christmas – Italian Cuisine

Gnocchi, ravioli, tortellini and much more. Here are 30 recipes perfect for Christmas, to eat with a fork or spoon

This pasta can never be missing at Christmas, otherwise … what Christmas is it? So here are our tips.

Ravioli and tortelli

Stuffed pasta at Christmas

Whether you prepare it at home all together listening to Christmas songs every year, whether you are a beginner, the time has come to make stuffed pasta. There you can start with a couple of days in advance, especially if there are many guests, taking care to seal each ravioli, gnocco, tortellino or cappelletto well so as not to have any nasty surprises during cooking. In case you choose a preparation in broth instead, a day early and a night in the refrigerator will allow you to remove the fat from the broth which will have solidified by cooling.

Here then 30 perfect ideas for Christmas lunch based on filled pasta between great classics, new proposals and simple ingredients that will conquer everyone.

Get inspired by: stuffed gnocchi with truffle with butter, pierogi, eastern ravioli, rucola ravioli with truffles, ravioli di stockfish and salsify cream, ravioli of oysters with champagne sauce, cappelletti of cocoa bread on fava bean soup, ravioli ai dates and capon, vegetarian tortelli, tortellini al parsley in celery broth, cappelletti in broth, anolini in broth, bundles of mussels, cream of cannellini beans and purple cabbage, spinach cream with cotechino cappelletti, ravioli with pumpkin, macaroons and mustard, chicken plin and sausage in vegetable soup, celery ravioli in monkfish stew, fish tortelli and tofu in shrimp broth, raviolini with capon in cinnamon broth, ravioli mushrooms and beans, chestnut, pumpkin and coffee ravioli, ravioli with scampi and zucchini with bisque and pine nuts, raviolini del plin stuffed with fondue with pepper infusion, ricotta ravioli with cream of celeriac, ravioli ai shrimp with beet emulsion, sea ravioli with radicchio from Castelfranco and Verona, tortelli with sturgeon, rabbit and chard tortelli and tortelli di borage, mushrooms and ricotta.

Our stuffed pasta for Christmas

Incoming search terms:

stuffed pasta christmas