Tag: velvety

So many velvety ideas: the velvety with egg – Italian Cuisine

Adding an egg yolk to a soup is a quick way to bring a single dish to the table. Here are many velvety ideas to delight the palate

With the first cold weather there is nothing that warms belly and heart like a soup, a soup or a soup. With the cold, however, you are often even hungrier and these dishes alone may not be enough. The ideal would be a good one single dish so you don't have to spend too much time in the kitchen. How to combine the two? We have the solution: soup with egg.

Raw or cooked yolk?

It takes very little to turn your favorite vegetable soup into a single dish, perfect for, among other things, too inappetent or weaning children. A egg yolk (per person) raw ham added at the end of cooking and when the fire is off it thickens and gives creaminess to the velvety. The heat of the cream cooks the yolk and the result will be rich and irresistibly similar to the consistency of custard.
Those who, on the other hand, cannot help but have many colors in the pot, can crumble a hard-boiled egg yolk on the steaming bowl. And if there is a soup of carrots, pumpkin or tomatoes, you will be full of energy and warm colors.

Some ideas for combinations

A Leek and potatoes veloute it is perfect with raw egg yolk, added at the end of cooking. On the plate, to complete the dinner, pecorino flakes, extra virgin olive oil and freshly ground black pepper.
A classic velvety “green"With beets, broccoli, spinach, courgettes and all the green vegetables available, it becomes cheerful and colorful with the egg yolk crumbled on top: a comfort food for children. If, on the other hand, the cream is for adults, at the end of cooking, add, in addition to the egg, some croutons and a drizzle of oil. A good glass of wine will complement the meal perfectly.
And the mushrooms? Thicken the Velvety Mushroom with egg yolk at the end of cooking for a whole new taste! And, in spring, one cannot be missing Velvety Asparagus to be served with raw and roasted asparagus a raw egg yolk for each dish, each diner will then do the magic.

Velvety with egg in a gourmet version

Is the cream soup with egg yolk just a quick and homemade solution to combine first and second courses? No, indeed, it can become a gourmet dish. Our recipe Fried yolk, Jerusalem artichoke cream and truffles proves it.

Many velvety ideas

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Tortelli with artichoke bottoms and goat cheese with a velvety orange and tomato sauce – Italian Cuisine

Ingredients for 8 people

1) Prepare the pasta. Sift the flour and the semolina, arrange them in a fountain and place them in the center eggs, i yolks and a big pinch of salt. Knead the dough until it is smooth and homogeneous, form a ball, wrap it with cling film and let it rest in the refrigerator for at least 1 hour.

2) Meanwhile, prepare the filling. Obtain the artichoke bottoms, deprive them of the internal hay and gradually wet them with the juice of the lemon so that they do not blacken. Boil them in boiling water salted for 15 minutes and drain. Wash and coarsely chop the herbs. Brown thegarlic whole with 2 tablespoons of oil, then join the herbs, add salt and cook with the lid on for 2-3 minutes. Uncover and let the vegetation water dry. Put the i artichoke bottoms cut into small pieces and the herbs and blend briefly intermittently to obtain a homogeneous but not too fine mixture. Transfer it to a bowl and mix it with the goat, the leaves of the thyme, the grated zest of 1 Orange and a generous grind of pepper.

3) Roll out the pasta into a thin sheet with a machine or a rolling pin and cut out many discs with a 8-10 cm diameter pastry cutter. Arrange one hazelnut of filling on half of the discs and cover with the remaining discs. Press the edges with your fingertips to seal them and then scallop them with a 6 cm diameter wavy cutter. Let the ravioli dry on the generously floured work surface while you prepare the sauce.

4) Prepare the sauce. Squeeze the oranges (even the one you used the zest). Clean the shallots, chop and brown with 3 tablespoons of oil in a large pan. When they are wilted, add the juice of the oranges and let it caramelize over high heat for about 10 minutes (it should be reduced to about half). Join the tomato puree, stir and continue cooking for 10 minutes. Blend about half of the sauce with the hand blender, mix it with the coarse half and tie with the butter. Cook the ravioli in plenty of boiling salted water, drain and toss with the Orange sauce.

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Recipe Spinach of veal stuffed with artichokes with velvety leeks – Italian Cuisine

Ingredients

450 g veal spinach
400 g potatoes
200 g milk
4 slices of Parma ham Dop
2 artichokes
1 leek
1 lemon
rosemary
sage
White wine
extra virgin olive oil
pepper
salt

Duration: 2 h

Level: Middle

Dose: 4-6 people

Peel potatoes and divide them in two. Slice the leek into slices and place it in a saucepan with the potatoes, milk and 300 g of water. Cook for 30 minutes or until the potatoes are tender. Cut the spinach obtaining a pocket, salt and pepper the inside. Peel thoroughly artichokes depriving them of the external leaves and keeping only the tenderest heart. Soak them in water with lemon juice. After about ten minutes drain them, dab them and divide them in two; wrap each half in a slice of ham, then insert them into the spinach pocket and close the opening using toothpicks. saute briskly the pan-fried meat with sage and rosemary and a little oil for 5 minutes on each side, blending with white wine. transfer spinach in a baking dish and cook in the static oven at 180 ° C for about 1 hour and 30 minutes. extract the potatoes from the pot and pass them with a potato masher. Blend the leek with the cooking liquid, then mix it with the potatoes. Remove from the oven the spinach and serve with the leek cream and the sauce.