Tag: stuffed

Squid Recipe stuffed with zampone – Italian Cuisine

Ingredients

800 g squid
140 g Modena Zampone IGP Cotto line iTesori Pam Panorama
80 g of homemade bread
Organic garlic Pam Panorama
parsley
dry white wine
extra virgin olive oil BIO Pam Panorama
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

In this recipe we used Zampone Modena IGP Cotto line iTesori, BIO garlic and extra virgin olive oil BIO of Pam & Panorama.
Discover the other products of the Pam & Panorama brand

Soak the bread cut into small pieces in water.
Clean the squid by separating the bags from tufts; coarsely chop the latter, keeping some of them whole for the final decoration.
Brown the chopped tufts in a pan with a little oil, then, after 1 minute, add the zampone shelled and cook for 2 minutes.
Switch off and let cool.
Mix the tufts and the zampone with the soaked bread and chopped parsley.
Stuff the sacks of the squid with this mixture and close them with a toothpick to keep the stuffing out.

do it like this! Three unusual stuffed – Italian Cuisine

This Christmas, the gourmet panettone returns and transforms. We offer you a modern and vegetarian revisited with three unusual fillings!

Panettone is not only sweet, with raisins and candied fruit. We know well that there is also a savory version, known to all as gourmet panettone, which can be stuffed in many ways. We want to offer you a very unusual one.

An unusual variant of the classic savory panettone

Can panettone become a sandwich? Of course yes.
If you are tired of bringing to your table the usual gourmet panettone in layers with different fillings, this is the version for you. No hard-boiled eggs, tuna, mayonnaise, salmon and tomatoes, this time we will make the savory panettone with something unexpected like an avocado salad, one of red cabbage and a cream of black olives. The funny thing is that every panettone will have inside only one filling, just like a sandwich.
But let's start from the beginning and see how the base is made, that is, the gastronomic panettone.

How to prepare the gourmet panettone

Pour into a bowl 100 ml of warm milk, a spoonful of honey (or barley malt) e 50 ml of water.
Mix everything together with one dough of beer yeast crumbled fresh.
beat 2 eggs and add them to the mixture and then add them too 480 g of manitoba flour.
Work everything by hand or with a planetary and add 40 g of caster sugar.
If the mixture is too hard to work with, add more water.
Work everything until the mixture is well blended. At this point add salt and knead well.
Finally add 100 g of soft-flaked butter.
Work the dough by hand for about 15 minutes and then let it rise well covered for two hours in a tall container.
Then pick it up and work it again. Make folds bringing the corners of the mixture several times towards the center.
Then turn the dough, form a ball and seal it well on the bottom.
At this point, butter one panettone mold of 800 g or use disposable ones and place the ball on the bottom. Cover it and let it rise a second time for two hours.
Before baking, brush the surface with the cream and then cook it at 170 degrees for 45-50 minutes.
If it burns on the surface, cover it with aluminum foil.
Once baked, let the panettone cool well and remove it from the mold only the following day.
It is stored for three days in a plastic bag.

When the panettone is salty: 4 ideas

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Unusual stuffed

Now let's move on to the unusual fillings that we thought for this savory panettone.
They are all economic ideas, fast and light perfect for one appetizer also vegetarian.
You can enrich them with other vegetable ingredients if you want or with sauces to make them more creamy, like Greek yogurt or mayonnaise. We also like very simple.

Avocado Salad
The avocado in the panettone? Outrage?
We assure you that this is a very good, fresh and light combination, perfect also for vegetarian guests.
To prepare it, simply remove the pulp from an avocado that is not too ripe, coarsely crush it and season it with salt, pepper, lemon juice, some tomatoes and tabasco. Yes, it's a sort of guacamole for a little 'tex-mex Christmas and if you like you can add hard-boiled eggs.

Cabbage and potato salad
This is another very delicate vegetarian stuffing and a nice red color perfect for Christmas.
You simply boil potatoes cut into chunks and aside in a pan with a little 'water, a little oil and red cabbage vinegar cut into thin strips. Add salt and pepper and then add everything.
An alternative to red cabbage could be beets. Buy them already cooked or boil them with potatoes and then mix everything with a little 'mayonnaise or sour cream and chives.

Olive tapenade
Beware, this is not a pate.
The tapenade is a sauce that is prepared by chopping black olives, capers and anchovies in oil. You can decide the proportions and if you prefer you can mix everything to get a cream or leave the consistency a bit 'coarse.
To enrich it and compact it a little, add boiled potatoes.
This filling is for lovers of strong flavors.

How to compose the panettone sandwich

At this point you can travel two roads to complete the gourmet panettone.
The first is the classic way and then cut the panettone in layers and stuff each layer with one of the three proposed fillings.
The other way is the most innovative: cut the layers coarsely and fill the panettone with only one filling to taste, as shown in the picture.
You can also offer panettone in mini version and therefore single portion, like muffins, so everyone can take one for himself with the filling that he prefers, or even more than one!

Christmas: the tradition of stuffed capon – Italian Cuisine

It has a long history: for Christmas it brings to the table the stuffed capon, a rich second that smells of celebration

Since the Middle Ages broth with capon it was one of the dishes that traditionally were consumed during the December festivities on the occasion of winter solstice. In these cold nights of vigil around the fireplace stories were told eating particularly nutritious and substantial foods.

Quoted in the history of literature, it also appears among the pages de The promised spouses, when Renzo gave the lawyer Azzeccagarbugli four capons, for the time considered an authentic delicacy. The number four returns to Milan, where it seems that for the richest families it was tradition to raise four capons: one for San'Ambrogio, one for Christmas and another for New Year's Eve, and finally the last for Epiphany. The capon was raised in the courtyard, while today we buy it, yet this tasty tradition resist and bring to the table the intense aroma of the days of celebration.

How do you cook the stuffed capon?

For the filling you will need them minced meat of veal, sausage, offal, abolished Venetian, stale bread is milk. Do not forget the aromas: pepper, nutmeg, rosemary, garlic, sage, parsley and thyme will make the dough scented. Once you have amalgamated the ingredients and prepared the dough, it is necessary fill the capon and close the opening with needle and thread. Brush the capon with oil and cover with an aluminum foil. Preheat the oven, then let the capon cook slowly, at 180 °.

The side dish for the stuffed capon

For a side dish you can prepare a fresh one mixed salad, baked potatoes season with rosemary or cooked vegetables. The extra touch? The sauces: green with parsley or in the variant with celery, white with horseradish, or prepared using walnuts. It presents the capon in the middle of the table garnished with pomegranate grains, a symbol of fertility and wishes for the new year. Those who want an alternative to meat can focus on filling chestnuts: a delight able to find an agreement for all palates.