Tag: stuffed

Recipe Stuffed baked potatoes – Italian Cuisine

Ingredients

4 pcs large yellow flesh potatoes of 250 g each,
250 g milk
120 g Speck Alto Adige PGI sliced
75 g mixed stringy pieces (Emmentaler and provola)
20 g butter
20 g flour
herbs

Duration: 1 h 45 min

Level: Easy

Dose: 4 people

For the recipe of stuffed baked potatoes, wrap the potatoes in aluminum foil and bake at 190 ° C for about 1 hour and 30 minutes. Melt the butter in a saucepan, add the flour and toast it for a couple of minutes. Add the cold milk and cook stirring with a whisk until you get a béchamel. Add the cheeses cut into small cubes or grated and let them dissolve, obtaining a smooth sauce. Remove the potatoes from the oven, release them from the aluminum and open them with a longitudinal cut. Stuff them with the cream cheese and the speck slices, adding fresh aromatic herbs to taste.

Stuffed Dove – Stuffed Dove recipe from – Italian Cuisine

Whip the cold mascarpone with cream and icing sugar until you have a very smooth and swollen cream.

Clean the strawberries and cut them into slices.

Remove the paper from the dove, then divide it into 3 layers.

Stuff the first layer (with the sac-à-poche, as I did, or simply with a spatula).
Add a layer of strawberries, then proceed with the second layer of dove, cream and strawberries.
Remember to leave aside a little cream and a few slices of strawberries for decoration.

Finish with the cap, applying slight pressure to tie the layers together.

Decorate the stuffed dove with the cream and the advanced strawberries and keep them in the fridge (or even at room temperature, if it is not hot) until ready to serve.

Recipe Olives stuffed all'ascolana – Italian Cuisine – Italian Cuisine

Ingredients

60 large, green, pickled olives
150 g pork
150 g of beef
50 g mortadella
parmesan
3 eggs
bread crumbs
onion
nutmeg
cinnamon
tomato concentrate
dry white wine
oil
White flour
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare the stuffed stuffed olives, sauté a chopped onion in 3 tablespoons of oil and brown the 2 types of meat. Add salt, pepper, wet with white wine, add a teaspoon of elongated concentrate with a little water and cook for about 40 '. Mix the meat with the mortadella and mix it with 2 tablespoons of breadcrumbs, 2 of grated cheese, an egg yolk, cinnamon, nutmeg, salt and pepper. Stone the olives by cutting them in a spiral, from the top, all around the stone; as you open them, dip them in cold water. Drain them, insert in each a ball of the prepared filling, restore the original shape, then flour them, pass them in the remaining beaten eggs and in the breadcrumbs. Fry in plenty of hot oil and serve hot.