Tag: thyme

Turbot with artichokes and pine nuts with thyme – Italian Cuisine

Turbot with artichokes and pine nuts with thyme


1) Clean the artichokes, remove the tips, the stem and the outer leaves, cut off 2/3 of the leaves, cut them in half and remove the hay. Cut them into thin slices and, as they are ready, put them in water acidulated with lemon juice.

2) Melt the butter in a non-stick pan, unite the pine nuts and after 2-3 minutes also the drained and dried artichokes. Season with salt and cook covered for 7-8 minutes. Bring to a boil in a large pan 4 fingers of water, add a pinch of salt and sear the turbots, one at a time, for 5 minutes. Drain and let them cool.

3) Eliminate dark skin, season with a pinch of salt and ground pepper and transfer them to two baking sheets lined with baking paper. Cover them with the artichokes, pine nuts and their cooking juices; sprinkle them with the thyme leaves, pour the wine around them and cook them in a preheated oven at 180 ° covered for 10 minutes and uncovered for another 15.

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Posted on 10/12/2021

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Risotto with taleggio, thyme and hazelnuts and grappa – Italian Cuisine

Risotto with taleggio, thyme and hazelnuts and grappa


Risotto with taleggio, thyme and hazelnuts, the preparation

1) Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a non-stick pan for 2 minutes.

2) In a pot, do to melt 40 g of butter, unite the chopped shallot, half of the pears and let them dry for 2 minutes. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with grappa. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed.

3) Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3 minutes until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat and stir stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.

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Posted on 01/10/2021

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Recipe Flan with broccoli, mushrooms and eggnog with thyme – Italian Cuisine

Recipe Flan with broccoli, mushrooms and eggnog with thyme


  • 600 g peeled broccoli florets
  • 400 g shelled cardoncelli mushrooms
  • 300 g eggs
  • 250 g milk
  • salt
  • extra virgin olive oil
  • 150 g milk
  • 4 yolks
  • thyme
  • salt

FOR THE SFORMATO
Lined a mold (ø 22 cm, h 4 cm) with baking paper.
Boil the broccoli in salted water for 8-9 minutes, set aside 100 g and blend the rest with the milk, eggs and a pinch of salt. Pour into the mold and bake in a water bath at 150 ° C for about 40 minutes.
Cut sliced ​​mushrooms lengthwise and sauté them in a pan with a drizzle of oil and a pinch of salt. In a separate pan, do the same with the broccoli florets kept aside.

FOR ZABAIONE
You do boil the milk with 1 sprig of thyme and a pinch of salt, remove from heat, add the egg yolks, mix well with a whisk, return to a hot but not boiling water bath and always cook beating until it reaches 85 ° C ( it will take at least 8-10 minutes). Keep warm.
Remove from the oven the flan, let it cool, then turn it out into a serving dish. Complete it with the mushrooms and florets kept aside, a few drops of eggnog and a little thyme.

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