Tag: tomato

Recipe Muffins with mortadella, pistachios and tomato – Italian Cuisine

Ingredients For focaccia (12 pieces)

300 g flour 0
300 g Manitoba flour
100 g whole wheat flour
35 g dried mother yeast
1 pcs malt sachet
salt
extra virgin olive oil

Ingredients For the filling (1 focaccia)

60 g thick sliced mortadella
60 g hulled spinach
40 g curly salad
20 sweet and sour onions
3 pcs of tomato slices
extra virgin olive oil
shelled pistachios
salt

Duration: 3 h 20 min

Level: Middle

Dose: 1 people

For the recipe of focaccia with mortadella, pistachios and tomato, mix the 3 flours, combined 270 g
of water, 30 g of oil, yeast and malt (or 1 teaspoon of sugar) and begin to mix. Also add 10 g of salt and knead. Grease the mixture above and below, place it in a bowl and let it rise in the oven with a pan of boiling water (spreads moisture) for 45 minutes. Then divide the mixture into 12 portions; work them briefly shaping them into balls; put them on a tray and let them rise for another 30 minutes. Crush the balls in muffins and transfer them to an oiled baking pan. Emulsify 1 tablespoon of water with 2 tablespoons of oil and a pinch of salt and brush the buns. Tap them with your fingers, creating depressions; let it rise for another 45 minutes. Bake the buns at 190 ° C for about 15 minutes. Take them out of the oven and let them cool, before cutting them in half and then stuffing them.
FOR THE TASTE (1 focaccia): Blend the spinach together with the onions, 1 tablespoon of oil and a pinch of salt, if necessary, until you get a green sauce. Peel the salad and chop it roughly. Cut a muffin in half and toast it in a pan. Let it cool before stuffing it. Spread both halves with a little sauce, topped with mortadella, curly salad and tomato slices. Complete with some chopped pistachios.

Recipe Salad with feta cheese, dried tomato pesto and fried tagliolini – Italian Cuisine

Ingredients

6 pcs lettuce hearts
2 pcs feta slices
150 g fresh tagliolini
60 g dried tomatoes in oil
20 g peeled roasted hazelnuts
dry oregano
pickled taggiasche olives
peanut oil
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the salad recipe with feta, sun-dried tomato pesto and fried tagliolini, sauté the feta in the pan with a
extra virgin olive oil for 2-3 minutes: it will become soft and even more aromatic. Blend the drained dried tomatoes with 20 g of hazelnuts, a pinch of oregano, 70 g of extra virgin olive oil and 30 g of water, obtaining a red pesto. Divide the tagliolini into skeins and fry them, one by one, in boiling peanut oil few seconds. Cut the lettuce hearts in half, distribute them on plates and season with a drizzle of extra virgin olive oil; add olives, chopped hazelnuts, a pinch of oregano, crumbled feta, red pesto and crispy noodles. Complete to taste with sprouts and dried flowers.

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Tomato Ravioli Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g tomatoes
300 g asparagus
300 g fresh egg-thin lasagna
70 g green radicchio
2 pcs slices of bread
30 g new-born spinach
20 g hulled rocket
1 pcs shallots
Parmigiano Reggiano Dop
extra virgin olive oil
basil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of tomato ravioli, peel the asparagus and cut into slices; wash the radicchio; clean the shallot, slice it and fry it in a pan with 2 tablespoons of oil. Add the asparagus and, after 2 minutes, wet with a ladle of water, adjusting with salt. Cover and continue cooking over low heat for 5 minutes. Add the radicchio, rocket and spinach and cook for another 3 minutes, then chop everything. Blend the bread and mix it with the chopped vegetables, 40 g of grated Parmesan and a little pepper (stuffing). Place small filling nuts in the lower half of a sheet of pasta moistened, at a distance of 5-6 cm from each other; fold the dough over itself and press around the filling, sealing the dough; then cut the ravioli with a wheel. Make a cross incision in the bottom of the tomatoes, dip them in boiling water for 1 minute, drain and peel them. Cut them into pieces and sauté with 3 tablespoons of oil for 1 minute. Add salt, blend and dry the sauce on the heat for 2-3 minutes. Cook the ravioli in abundant salted water, drain them as soon as they come to the surface, season with the tomato sauce, complete with fresh basil and serve.