Tag: ways

22 ways to cook horse meat – Italian Cuisine

Slim, rich in iron (more than twice as much as beef), tasty and sweet. Horse meat is an ingredient that should not be underestimated, especially if you are looking for new flavors. And since it is present in the diet of sportsmen and growing boys, we can consider it in all respects a noble and precious food for our health. And although for some people buy horse meat from the butcher is a habit, many still say that they have never tasted it. Here then we come into play, with many good ideas and some guidelines to approach a first consumption.

But before focusing on the perfect recipes to learn about and enhance horse meat, let's review the basic rules to enjoy it to the fullest.

1 – Watch out for cooking

As we said before, we are dealing with a very lean meat that requires cooking that does not dry it. The ideal is therefore to opt for a typical consumption blood steak or even raw (it is very appreciated as a base for jokes, carpaccio and tartare). If you want to focus on longer cooking, on the other hand, it is preferable to rely on wet preparations such as stews and rolls with sauce.

2- Fillet inspiration

To understand how to treat horse meat, we can refer to cooking which is reserved for valuable and delicate parts such as beef fillet. The slice of horse meat in question will need to be two to three inches thick and put in the oven at 180 ° C for 5 minutes per side. We will then pass it in a pan with a knob of butter to finish cooking and give flavor, enriching to taste with sage leaves.

3- Lean, but not too much

Horsemeat is practically devoid of fatty parts, the same that usually melt in a pan avoiding burning. So if we love the scalped and greedy effect of certain preparations, a small amount of fat will have to be added. Yes in butter, to which to combine perhaps whole grains of pepper, but it is oil is also perfect with which we will continue to wet our meat during cooking, recovering it from the corners of the tilted pan.

Our recipes

And now … let's cook! In the gallery below you will find preparations such as morsels cooked in Barbera, meatballs, braised meats, ribs, stews, hamburgers and delicious pasta dishes. Well 22 recipes to try and try again without hesitation.

Horse stew with white wine and Apulian artichokes

Basket of noodles with leeks and horse frays

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all the ways to prepare it from cauliflower to the sliced bread – Italian Cuisine

Five original and tasty recipes for when you want pizza, but you can't cook the real one

There fake pizza is an exercise in creativity and taste, to try to reinterpret one of the great classics of Italian cuisine in a different key, perhaps for those who can't eat gluten or starchy foods, or simply for those who like to experiment, even with pizza. Here 5 alternative recipes to make delicious fake pizzas, different from the one we are used to, but equally tasty and tasty.

Cauliflower pizza

The pizza made with i cauliflower is one of the great classics among the "fake pizzas", ideal for those on a diet or, for example, is gluten intolerant and does not want to give up the taste of pizza. Yes, it will not be like the original one but the Pizza of cauliflower is really similar to the sister with the flour, try it to believe. Here's how to do it.

Ingredients
800 g of cauliflower
2 eggs
oregano, salt and pepper
tomato puree
mozzarella or fiordilatte
parmesan
extra virgin olive oil

Preparation
Cut the cauliflower into pieces and put them in a mixer to chop them into small pieces and then dry them well. In a large bowl, beat the eggs with the Parmesan, salt and pepper and then add the cauliflower. After making a well blended dough, roll it out as you would with a classic pizza on a baking sheet with parchment paper trying to make a disc as homogeneous as possible, so as to avoid different cooking in the pizza. Cook in the oven at 180 ° for about 15 minutes and fill it with the tomato sauce (preferably halfway through cooking), the mozzarella and a drizzle of extra virgin olive oil and put it in the oven for 6/7 minutes at maximum temperature. Take it out of the oven and enjoy your fake cauliflower pizza.

Fast pizza with bread

How often do you feel like having pizza all of a sudden and don't have anything at home to prepare it? Maybe every night! Did you know that you can replace the pizza dough with the White bread and do a very good pizza anyway? They will suffice few minutes to make all your guests happy. This is the classic recipe daisy, but you can change the seasoning with what you have at home at that time, the result will still be very good!

Ingredients
600 grams of bread (remove the edges on each slice)
250 of mozzarella
250 grams of tomato sauce
oregano, salt and oil

Preparation
Start by preparing the sauce for your fake pizza with the pancarré, cooking the passata with salt and extra virgin olive oil. Take the slices of bread and mash them with a rolling pin trying to create – perhaps with the help of the oven pan – a rise on the sides that will allow you to season it without letting the sauce turn out. When it is spread well add the tomato sauce and the mozzarella (or the one you like best and that you have at home at that moment) and cook in the oven at 220 ° for 10 minutes.

Fake pizza with piadina

If you are fed up with classic piadina raw, squacquerone and rocket you can reinvent classic Romagna food and bring a delicious fake pizza to the table. Simple and fast to prepare will bring taste to your lunch or your dinner. The recipe we are proposing is one margherita with sausage, but even in this case you can decide the taste based on what you like best, the process does not change! Here's how to proceed.

Ingredients
1 classic piadina
ready tomato sauce
1 sausage
smoked scamorza cheese
salt, basil and extra virgin olive oil

Preparation
Spread a layer of tomato sauce and pieces of sausage on a piadina. Put it in the oven at 200 ° for 5 minutes. Add the smoked smoked scamorza cheese and cook in the oven for another 5/6 minutes. Add a basil leaf and bring your fake pizza with the piadina on the table.

Fake pizza with old bread

Do you have any bread at home for a few days and has it become hard and impossible to eat? Don't worry, it's perfect for preparing a delicious fake pizza. With this recipe, a quarter of an hour will be enough to bring to the table a simple dish but tasty that closely resembles that of pizza. If you have it speck and i porcini mushrooms at home you can prepare a perfect boscaiola.

Ingredients
hard bread or sandwiches
ready tomato sauce
Mozzarella, scamorza or fiordilatte
150 g of speck
100 g of porcini mushrooms
Extra virgin olive oil
salt and pepper

Preparation
Cut the bread into slices and place it on a baking sheet with parchment paper. Wet it with oil, salt and pepper. Cook in the oven at 200 ° for 5 minutes. Add the tomato sauce and cook for another 5 minutes at the same temperature. At this point, lower the oven to 180 °, add the mushrooms and speck and keep the fake pizza made with the bread in the oven for another 5 minutes. A little olive oil at the end of cooking and your pizza will be ready to taste.

Fake zucchini pizza

Totally Vegetarian, it is a tasty and delicate dish, perfect for those who want to stay light and do not want to give up the taste of pizza. This recipe is without gluten and is ideal for those who are carrying out a diet ipocalorico. You will need to prepare the fake zucchini pizza:

Ingredients
750 g of zucchini
150 g of grated Parmesan cheese
30 g of potato starch
3 egg whites
150 g of tomato sauce ready
100 g of mozzarella
salt, pepper, extra virgin olive oil

Preparation
Crush the courgettes in a mixer after cutting them into small pieces. Dry them well and place them in a large bowl with the egg whites, salt and pepper, then add a drizzle of oil, potato starch and grated cheese. Prepare a uniform mixture and spread it on a baking sheet with parchment paper. Cook the base of the fake pizza with the zucchini in the oven at 180 ° for about 20 minutes. At this point add the tomato sauce and the mozzarella and cook the pizza for another 10 minutes at the same temperature. Take it out of the oven, wait a few minutes and bring it to the table.

the perfect semolina in many ways, from clams to sausage – Italian Cuisine

Typical Sardinian pasta, fregola is traditionally cooked with fish, but variations can also be expected. Let's find out!

There rut, or sa fregola, as they say in Sardinian, it's a semolina typical of the Sardinia, which has an ancient history. Its name has Latin origins and the first testimonies date it back to the tenth century AD.
It comes in the form of dry and crunchy balls, this is because it is placed in the oven to toast after its processing by hand, acquiring its typical browned color. Today you can find it everywhere and if you want to try it, you can also prepare it at home.

How to prepare the Sardinian fregola?

Imagine the great Sardinian families, with the women who find themselves in the kitchen, ready to prepare their fregola with their expert hands. It is a traditional ritual that requires a certain mastery. The ingredients to prepare the fregola are: durum wheat flour coarsely ground, lukewarm water and salt. Pour the semolina flour onto a pastry board and slowly warm slightly salted water in the middle. Then, using only the fingertips, you will have to work the semolina to make small balls, to be transferred to a clean cloth and let stand for one night. The last step is for the fregola to come toasted in oven at 200 ° for about 15 minutes.

How do you cook the fregola? The recipes

Fit to soups and dry dishes, has different declinations in recipes more or less simple, with seafood is fish or vegetables. The most famous dish is that of fregola with clams, that after being cleaned and soaked in warm slightly salted water for several hours, they are then made hatch in a saucepan over high heat, with extra virgin olive oil and garlic. Once opened, the clams release a liquid that can be put aside for later use, and should be removed from the pan. Add parsley and peeled tomatoes al oil and garlic and fry. To add a touch of sea to the sauce, pour the clams' liquid. Then boil the sauce, pour the fregola and cook. The clams are added to the last. Evaluate according to your taste the consistency: there are those who love broccoli fregola and those who are more dry. If you want it to add to the wave, add little by little water during the cooking of the semolina. Accompanying? Mandatory one Vermentino di Gallura!

But the fregola has many variations, for example it is perfect with i spiny artichokes, also typical Sardinian, dry tomatoes is mullet bottarga. Mustache! To prepare this fregola you will have to clean the artichokes to the best effect, and then brown them in extra virgin olive oil, garlic and finely chopped dried tomatoes. Once softened, they will be blended with white wine and then you will toast the fregola, as you do for a risotto, adding a little at a time the vegetable stock. There mullet bottarga? At the end, grated directly on the plate.

Those who prefer meat to fish can try the fregola with sausage, or the risotto fregola with veal and green vegetables. You can also do it vegetarian fregola, creamed with crescenza. In summer it can be served cold, like a rice salad: try it fregola with olives, almonds and prawns or with marinated vegetables and anchovies.

Free your imagination and invent your favorite fregola!