Tag: Terrine

Terrine of bread and onions – Italian Cuisine

First peel the onions and cut them into thin slices.
Transfer them to a non-stick pan with butter, salt and pepper and let them dry.

Wet the slices of bread with milk, without sponging them too much, and place them on the bottom of a bowl.
Add some of the onions and provolone.

Continue in layers and finish with onions and parmesan, then cook for about 20 minutes or until browned in a ventilated oven preheated to 200 ° C.

The bowl of bread and onions is ready, let it rest for about ten minutes before serving.

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Terrine recipe with smoked salmon and mascarpone – Italian Cuisine

Ingredients

500 g mascarpone
100 g milk
1 pc sheet of edible gelatin
6 pcs of smoked salmon slices
4 pcs avocado
3 pcs slices of rye bread
1 pc lemon
Orange
chervil
extra virgin olive oil
salt
pepper

Duration: 3 h 40 min

Level: Middle

Dose: 8 people

For the recipe of the terrine with smoked salmon and mascarpone, peel the avocados, cut them
in thin slices along the length, distribute them neatly in a baking dish, season with lemon juice and leave to marinate for 10 minutes; at the end salt them and drain them. Heat the milk, melt the gelatine and mix everything with the mascarpone. Season with 2 tablespoons of chopped chervil leaves, the grated rind of 1/2 orange, a nice pinch of salt and a generous grinding of pepper. Coat a semi-cylindrical bowl (27 × 9 cm, h 6 cm) with food film and cover the bottom and edges with avocado slices, overlapping them a little and making them slightly overflow. Fill with a layer of mascarpone cream, place 2-3 folded salmon slices on top, pressing gently; make a new layer with avocado slices and another with salmon. Cover with the mascarpone and, finally, close the terrine with the slices of rye bread, cutting them to size. Trim the edges of the bowl, removing the excess avocado, and place it to cool in the refrigerator for at least 3 hours. Finally, transform it and serve it, accompanying it with sprouts.

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Recipe Terrine with lemon ricotta and carrots – Italian Cuisine

Ingredients

500 g carrots
450 g ricotta
50 g fresh cream
10 g food gelatine in sheets
lemon
shelled cashews
extra virgin olive oil
thyme
salt
pepper

Duration: 4 h 45 min

Level: Middle

Dose: 4-6

For the recipe of ricotta terrine with lemon and carrots, peeled carrots; cut them into long strips with the help of a potato peeler. Blanch the ribbons in salted water for a couple of minutes, drain them and let them cool. Mix the ricotta with a teaspoon of grated lemon peel, a teaspoon of oil, salt and pepper. Soak the jelly sheets in water, squeeze and melt them in the hot cream. Let it cool down to a temperature of about 35 ° C, then add the cream to the ricotta and mix well.
Coat a rectangular mold (23 × 10 cm, h 4 cm) with food film. Line the mold with carrot strips, so that they are half the length (arrange them parallel to the short side, slightly overlapping them). Spread over a layer of ricotta cheese about a cm thick and cover it with 3-4 layers of carrot strips. Repeat the operations until the ingredients are used up; at the end, roll the edges of overflowing carrots and gently crush them on the ricotta so that they adhere well. Put to rest in the fridge for 4 hours. Toast 2 tablespoons of cashews in a veiled pan with a little oil. Turn out the terrine and complete it with the cashews, a ground pepper, thyme and, to taste, with glazed carrots.