Tag: stuffed

Recipe Conchiglioni stuffed, turnip tops and crunchy bread – Italian Cuisine

Ingredients

700 g turnip tops
1 pc slice of homemade bread
20 pcs conchiglioni of durum wheat
2 pcs avocado
1 pc lemon
Grated Dop Parmesan Cheese
fresh chilli
garlic
flaked almonds
cherry tomatoes in oil
anchovies in oil
extra virgin olive oil
salt
pepper

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the recipe of stuffed conchiglioni, turnip tops and crispy bread, monddate the turnip greens and blanch them in plenty of boiling salted water for 2 minutes. Boil the conchiglioni in salted water, drain them al dente and cool them. Peel the avocados, cut them into pieces and blend them with the lemon juice, 2 tablespoons of grated Parmesan, a pinch of salt and freshly ground pepper. Transfer the mixture into a pastry bag and stuff the conchiglioni. Remove the crust of the homemade bread, cut it into small pieces and toast it in a pan with a little oil for 2-3 minutes, until it is golden and crunchy. Heat 5-6 tablespoons of oil in a frying pan and season with some chilli pepper, a couple of anchovies and 1 clove of crushed garlic with the peel. Arrange the turnip greens in a baking pan lined with baking paper and season with a couple of tablespoons of flavored oil. Place the stuffed conchiglioni on top, sprinkle with toasted bread, 2 tablespoons of grated Parmesan, a handful of flaked almonds, season with the rest of the flavored oil and bake at 190 ° C for 10-12 minutes. Take the conchiglioni out of the oven, place them on the plates, complete with small pieces of cherry tomatoes in oil and serve.

Stuffed mussels | Salt and pepper – Italian Cuisine

A very good and simple recipe to make mussels beautiful and good, enriched with a surprising filling

Ingredients for 4 people

Step by Step

- Preparation of stuffed mussels
  
  1) Clean the mussels, eliminating the barnacles and incrustations from the valves and pulling away the byssus, the filament that comes out from the side of the mussel. Wash it under the jet of cold water, drain it and put it in a casserole with 1 sprig of parsley, 1/2 clove of garlic, 1/2 glass of wine
  
  2) Cook the mussels over high heat until the shells open. Then drain with a spider, remove the ones still closed and let the others cool.
- 2
- 3) Remove the molluscs from the shells and collect them in a bowl; keep aside the half shells of the mussels more concave. Lining a colander with a tightly woven gauze cloth, place it over a bowl, pour the broth for cooking mussels left in the pan, strain it and set it aside.
- 3
- 4) Put a small pan on the fire with 2 tablespoons of oil, add the remaining chopped parsley and garlic and sauté lightly; add the shellfish, bathe with a few tablespoons of their broth, pepper and let it flavor for 1 minute over very low heat.
- 4
- How to stuff mussels
  
  5) To complete the recipe of stuffed mussels, system, in a large pan or on a baking tray, the half shells of the mussels kept aside, not too close to each other. Drain the molluscs from their sauce, which you will keep aside, and insert 1 (or 2, if any) into each half shell.
- 5
- 6) Melt in a saucepan the butter, incorporate the flour and dilute with the milk hot added flush. Let the sauce thicken, continuing to stir, then remove from the heat. Incorporate the cheese, the yolk and the sauce of mussels. Mix well until you get a creamy sauce.
- 6
- 7) Taste the sauce, adjust it salt is pepper, then distribute it over the mussels making sure to cover them without overfilling the shells, about 1 tablespoon is enough.

Recommended variety Stuffed mussels

Kerner

The Kerner is an aromatic white berry vine whose maturation reaches the beginning of October. The vine produces a vigorous wine that goes very well with our recipe Stuffed mussels. The origin of the Kerner is certain, as this vine was created in Germany in August 1929 by August Herold, crossing the Schiava Grossa and the most famous Riesling. The name derives from Justinius Kerner, a German doctor and poet who dedicated several of his wine poems. Kerner is cultivated in Germany, Austria, Switzerland and Italy, in the province of South Tyrol. The alcohol content is 11.5 degrees and should be served at a temperature of 10 – 12 degrees. On the nose, citrus and lemon hints are perceived and on the palate the Kerner expresses its minerality; it is sapid, fresh and juicy with excellent persistence. Generally these wines should be drunk 2 – 3 years after bottling.
Recommended by Helmut Koecher

Recipe Cannelloni stuffed with gorgonzola and ricotta – Italian Cuisine

Ingredients

500 g milk
400 g sweet creamy gorgonzola
250 g ricotta
250 g romanesco broccoli with florets
60 g shelled and peeled pistachios
30 g butter
30 g flour
16 pcs dry cannelloni
1 pc egg
nutmeg
Parmigiano Reggiano Dop
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 6 people

For the recipe of cannelloni stuffed with gorgonzola and ricotta, mix the ricotta with the gorgonzola, without the crust, 40 g of grated Parmesan and the egg. Season with plenty of black pepper and a pinch of salt. Mix everything and collect the mixture in a pastry bag.
FOR THE BESCIAMELLA: Melt the butter in a saucepan, then add the flour and cook for 3-4 minutes. Add the cold milk, stir and bring to a boil. Cook, stirring constantly, for about 10 minutes, add salt and flavor with plenty of grated nutmeg.
FOR CANNELLONI: Pour 2-3 tablespoons of béchamel in an oven-proof dish suitable to contain the 16 cannelloni in size. Fill the cannelloni with the filling and place them in the pan next to each other. Cover them with the remaining béchamel and sprinkle with more grated Parmesan. Cover the pan with aluminum foil and bake at 190 ° C for 30 minutes. Then remove the aluminum and let it brown at 200 ° C for about 10 minutes. Meanwhile boil the broccoli, dipping it in boiling salted water for 6-8 minutes; drain and season with a little oil. Serve the cannelloni with the broccoli florets and the chopped pistachios.

Ingredients

Ingredients for 4 people

Step by Step

Preparation of stuffed mussels

How to stuff mussels

Membership menu

Share recipe

Recommended variety Stuffed mussels

Kerner

Recommended by Helmut Koecher

Ingredients

Share
recipe