Tag: version

the version with rice, lentils and crunchy bacon – Italian Cuisine


For those who have never tried stuffed onions, for those who have never tried to stuff them with lentils. A delicious appetizer, soft and crunchy at the same time

When you think about onions the classic probably comes to mind sautéed, indispensable base for a thousand dishes. But onions are also perfect as a main ingredient, for example stuffed. Their delicate taste makes them suitable to be stuffed with different foods, to obtain a soft and succulent casket. Do you want a light aperitif, but at the same time rich in taste? Prepare these onions stuffed with rice and lentils, wrapped in bacon. You will like them a lot!

Onions to use

Of onions there are different qualities, some sweeter, others with a stronger flavor. In any case you can leave them to soak for about 30 minutes. This way they will lose their pungent tone and have a more delicate aroma. Before stuffing them, dry them with an absorbent paper towel to prevent them from remaining too moist and breaking when cooking.

Rice but not only

For the rice, you will have to boil the cereal separately, and then mix it with the lentils. You can also stuff these onions with spelled or barley: the procedure remains the same, but it will no longer be a dish suitable for those who suffer from celiac disease.

Stuffed onions

The recipe for onions stuffed with rice and lentils, wrapped in crunchy bacon

Ingredients

4 medium-sized onions, breadcrumbs (gluten-free if you want it to be a dish suitable for celiacs), 250 g boiled rice, 200 g boiled lentils, 1 carrot, extra virgin olive oil, 16 slices of bacon.

Method

First clean the onions, cut them in half, and sear them in boiling salted water for 5 minutes. At this point, drain them with a slotted spoon, dry them and remove the central part. In a pan, fry the sliced ​​carrot in a little oil. When it is golden, add the already boiled lentils, cook, add salt and turn off. With a mixer, reduce them to a puree, adding a spoonful of water if necessary. In a bowl, mix the rice and lentil puree, season with salt and stuff the onions with a spoonful of this filling. Level well, sprinkle the onions with a thin layer of breadcrumbs and then wrap them with two slices of bacon. Arrange the onions in an oiled baking dish, one next to the other, place in a hot oven and cook for 10 minutes at 175 °. Remove from the oven and serve immediately.

In the tutorial some tips for a perfect dish

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Parmigiana autumn version? With pumpkin! – Italian Cuisine

Parmigiana autumn version? With pumpkin!


If you are fond of this classic of Italian cuisine, there is a way to enjoy it even in autumn, using pumpkin. Start licking your mustaches!

Raise your hand if you have ever eaten there eggplant parmigiana? We all imagine! But if we asked you who has ever tried that based on pumpkin? With a sweet and enveloping taste, the queen ofAutumn it lends itself very well to revisit this great classic of Italian cuisine.

The steps of the preparation are roughly those of the classic parmigiana: below we explain them to you in detail. Recipe of medium difficulty, it does not require much time for preparation, but more for cooking. In our gallery, find some Advice to make it even more delicious.

The pumpkin parmigiana

Ingredients

To prepare the pumpkin parmigiana, you will need: 1 Neapolitan pumpkin, 750 g of tomato puree, 220 of Parmesan, 1 clove of garlic, 00 flour, peanut oil, basil, extra virgin olive oil and salt to taste.

Method

Start by preparing the sauce: heat a drizzle of oil with the garlic clove, then pour the tomato puree, add the basil, a pinch of salt and cook with the lid on low heat for about half Now. Now switch to the pumpkin: peel it and cut it into slices of 1 cm thick. Meanwhile, heat up plenty of peanut oil in a saucepan. Dip the pumpkin slices in flour, then dip them in boiling oil to fry them. Drain and pat dry in absorbent paper. Now get yourself a large baking dish and proceed to the composition: on the bottom put a spoonful of tomato sauce, then a layer of slices of pumpkin, then sauce, then pumpkin, until you almost reach the brim. At this point, sprinkle with a grated Parmesan cheese and two basil leaves. Preheat the static oven to 200 ° and cook the pumpkin parmigiana for about half an hour. Serve hot.

Tuscan Schiacciatina recipe, the sweet version – Italian Cuisine

Tuscan Schiacciatina recipe, the sweet version


It is the focaccetta with oil of snacks along the Tuscan coast: mostly stuffed with Tuscan salami or finocchiona (local salami flavored with fennel seeds), in a sweet version it is stuffed with hazelnut cream

  • 250 g flour 00
  • 50 g re-milled durum wheat semolina
  • 8 g fresh brewer's yeast
  • caster sugar
  • 5 g salt
  • 160 g of water
  • 50 g extra virgin olive oil
  • hazelnut cream

For the sweet Tuscan flatbread recipe, mix 250 g of flour 00 with 50 g of re-milled durum wheat semolina, then mix with 8 g of crumbled fresh brewer's yeast, 1 teaspoon of granulated sugar and about 160 g of water. When the flour has absorbed the water, add 5 g of salt and start adding, little by little, 50 g of extra virgin olive oil. Work the dough until it is well blended and smooth. Cover with a cloth and leave to rise in a bowl for about 1 hour. Then divide the dough into 4 loaves and roll them out into 4 tegliette (ø 18 cm) greased with oil. Leave to rise for another 30 minutes, then lightly crush the dough with your fingertips, placing it in the molds; brush the surface with oil, then bake at 210 ° C for 15-18 minutes. Remove from the oven, cut in half and fill with 2 tablespoons of hazelnut cream.

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