Rolls Sudtirol By Nuxia
(This recipe was created by Nuxia)
I created this dish for Fileni. The decision to use for this dish, apples and bacon I brought back to earth in the origin of these products. Although the ingredients also appears dry Marsala wine produced typical Sicilian, who, I prefer to soften the apples, you can substitute a sweet wine of the South Tyrol, such as Moscato Rosa.
Ingredients for 6 persons:
4 Fuji apples
6 slices of turkey breast Almaverde Bio - Fileni, or alternatively other brand
12 slices of Speck IGP Sudtirol
Dry Marsala alternatively, Muscat pinkChardonnay white wine or Sylavaner or Veltliner
nutmeg powder
clove powder
a pinch of black pepper
a pinch of salt
extra virgin olive oil
Cornstarch
1 lemon (juice)
Also:
wooden toothpicks
Washed and peeled apples. Remove the cores inside the apple. Cut the apples into large cubes. Sprinkle with lemon juice. In a pan heat a drizzle of extra virgin olive oil, add apples, flavored with some spices: nutmeg, cloves, black pepper and a pinch of salt. Sprinkle with a bit of marsala dry, let it evaporate and close the pan with a lid. Cook for about 5 minutes over low heat. The apples should be cooked, but firm. Important: Do not throw the light sauce that was created during cooking. Will be used at a later time. Lightly beat the slices of turkey breast with salt and just. Insert above two slices of bacon so as to cover the surface of the meat. Put on a little drained from his apple sauce and rolled in on themselves slices of turkey, forming rolls. Close the two ends and the upper opening with toothpicks of wood so that the stuffing does not come out from the rolls during cooking. In a frying pan that goes in the oven, heat a drizzle of extra virgin olive ee put the rolls. Salt again. Cook quickly on all sides the rolls so as to seal the meat.Deglaze with white wine, and cook for about 5 to 8 minutes, add a little water if necessary during cooking. Heat oven to 220 ° with grill. Pass the frying pan into the oven, add a little water into the cooking liquid if necessary and leave until the rolls above will have formed a light crust will take about 2 -3 minutes. Remove from the oven. Remove the rolls from the pan. Combine the sauce with the rolls of cooking apples, add a little cornstarch. Dissolve the cornstarch in cooking liquid.Go to the pan on the stove and reduce the sauce until it becomes a light cream.Turn off the heat. Remove the toothpicks from roulades, and pour over the hot sauce. Serve.
Recipe of the 24/04/2012
Crepes Italy's Flavor
(This recipe was created by Nuxia)
I created this recipe to create a dish that could unite and represent Italy in the world. Enjoy this dish very tasty, and colorful, which resemble the Italian flag colors. A dish that for me, celebrating the 150 anniversary of the unification of Italy and of all who have helped to raise awareness and make the special 'Italy in the world.
Ingredients:
For the crepes:
250 ml of milk
150 g of flour 00
2 eggs
1 bunch basil, finely chopped
4 tablespoons of "Barilla Pesto alla Genovese" or other brand
salt
black pepper
a pinch of nutmegFor the filling:
250g of growth
For nappare:
220 g of peeled tomatoes "I peeled Cirio" or other brand
extra virgin olive oil
peeled and finely chopped almonds
a pinch of salt
a pinch of pepper
Prepare the sauce: Cut the tomatoes into rounds, without throwing their juice and tomato sauce in the jar. In a skillet, heat the ground almonds for you to toast lightly.Add the chopped tomatoes, tomato sauce, a drizzle of extra virgin olive oil, salt and pepper. Cook for 5 minutes.Turn the oven to 220 ° C.Prepare the batter for pancakes: Whisk the eggs, add the flour, milk, pesto sauce, chopped basil, salt, pepper and a pinch of nutmeg. Mix well, so that no lumps in the dough. Heat a nonstick skillet. Do not grease the pan. The oil in the pesto added in the dough, will help the pancake during the cooking does not stick to the pan. Pour a small amount of batter into the pan to cover with a thin layer on the bottom of the pan and cook for a minute or so, both sides of the crepes. Continue until all crepes. Will total 8 to 12 crepes around.cut the growth in large cubes. Calculate a big cube for each pancake. Place each cube with a side of each pancake. Then fold it in two parts, and finally again on itself, forming a triangle. Coat a baking sheet with parchment paper and place inside the crepes. Bake for 5 -10 minutes. The cheese inside the crepes to warm up, but does not run out of pancake! In a serving dish, pour a little tomato sauce.Add a pancake in the center, perhaps with half a pancake cut to show the cheese inside, and lay on the sides a little bit of canned tomatoes. Garnish with a few almonds chop. Serve the pancakes hot or warm.
Recipe of the 18/04/2012
(This recipe is created by Nuxia)
This recipe was created by Nuxia for the arrival of spring. A simple and tasty dish starring the green color, is that so stood out from the earth in this wonderful period of tepid warmth.
Ingredients:
For the crepes:
250 ml of milk
150 g of flour 00
2 eggs
1 bunch of parsley, finely chopped
salt
black pepper
a pinch of nutmeg
2 tablespoons extra virgin olive oil
For the filling:
250g of Crescenza cheese
For Creamy:
240g grams of fresh or canned peas
chopped red onion or alternatively, white.
Salt and pepper
extra virgin olive oil
Prepare the sauce: In a pan heat a little oil and add the chopped onion and sauté just add the peas. stir quickly and add a glass of water for cooking and a pinch of salt. The cooking time varies depending on what kind of peas are used, ie fresh, precooked, or frozen. (In the meantime you can prepare the crepes). Once cooked turn off the heat and allow to heat with a lid. Turn the oven to 220 ° C - ( 425° F ) . Prepare the batter for crepes: Whisk the eggs, add the flour, milk, olive oil, parsley, salt, pepper and a pinch of nutmeg. (The extra virgin olive oil is added into the batter so they do not need to grease the pan after cooking the crepes. Alternatively use the melted butter. This is a trick of the chef in my house, of which I am proud! ) Mix well, so that no lumps in the dough. Heat a nonstick skillet. Pour a small amount of batter into the pan to cover with a thin layer on the bottom of the pan and cook for a minute or so, both sides of the crepes. Continue until all crepes. Will total 8 to 12 crepes around. Cut the cheese in large cubes. Calculate a big cube for each crepes. Place each cube with a side of each crepe. Then fold it in two parts, and finally again on itself, forming a triangle. Coat a baking sheet with parchment paper and place inside the crepes. Bake for 5 -10 minutes. The cheese inside the crepes to warm up, but does not run out of pancakes! In meanwhile pass the peas to the mixer with a little water cooking. Add a pinch of pepper and adjust salt if necessary. Mix everything until creamy. Put the center of each dish with cream of peas. Remove from oven and arrange the crepes on the cream of peas. Pour a drizzle of extra virgin olive oil and serve.
Recipe of the 2012/03/29
(This recipe is Nuxia)
This recipe created by my grandfather, a professional chef, and proposed in kitchens all over the world. Handed down from generation to generation, even today finally come to your table. A perfect recipe for those who did not have much time for cooking, but who wants to impress with a plate full of flavor.
Ingredients for 4 persons:
350g egg noodles
450g of mushrooms already cleaned and cut into slices or frozen
250 g of fresh, tender peas or canned
50 g of fresh diced bacon
250 g of fresh cream (preferably light)
some chopped parsley
salt and black pepper to taste
.extra virgin olive oil
1 clove of garlic
In a pan pour a little oil, fry a clove of garlic, and add the mushrooms. Stir for a minute. Add the chopped parsley leaves part of it for the final decoration and bacon and stir. Then add the peas and half a glass of water if necessary to cook the peas if one were to use fresh ones. Cover the pan with a lid and cook over medium low. For about ten minutes. Put in a pot to boil water. Check the cooking of the peas in a pan, add the cream, season with salt and black pepper. Cook for 5 minutes or until the cream will start to shrink. Turn off the heat. Make sure the water reaches the boiling pot and pour the noodles. Cook the noodles for a minute maximum. Turn on the burner under the pan. Throw in the noodles with a little liquid has been cooked. Jumping with the sauce for a minute. Decorate the plate with a little parsley advanced. Serve.
Recipe of the 26/03/2012
Scallops with artichokes
(This recipe is from Academia Barilla)
The scallops are tender and tasty slices of veal, from flour and serve with tasty vegetables. From the kitchens of great chefs of Barilla comes to us this delicious main course!
INGREDIENTS for 4 persons
400 g of veal cutlets
4 tablespoons extra virgin olive oil
half a glass of white wine
2 tablespoons of flour
4 artichokes
1 lemon
a clove of garlica tablespoon of chopped parsley
Salt and pepper
PREPARATIONCarefully clean the artichokes, remove the stem and the leaves harder.With a sharp knife, remove the leaves hanging close to the heart.In order not to tarnish the artichokes, moisten with lemon juice.Prepared in the cold water slightly acidulated with lemon juice: this way you can dip the artichokes and prevent blackening.Cut ends of the leaves of the artichoke, in such a way that there remains only the softer part of the central leaves and the heart.Cut them in half and remove the hair inside.Peel and clean the stems of the artichokes.Slice very thinly all: immerse the artichokes in water acidulated.
In the meantime you heat a few tablespoons of extra virgin olive oil with a clove of garlic when it is hot, add the artichokes and cook for about ten minutes.
Meanwhile, prepare the scallops.Spread the slices of meat with a meat tenderizer and practiced some small cut in the corners to avoid that during the cooking bulge.When the artichokes are ready, add salt, pepper and parsley, remove the garlic and place them in a pot.Flour the cutlets and cook in a skillet with a tablespoon of oil.Season with salt and pepper and add white wine.Let the wine evaporate and add the artichokes.Let it cook a couple of minutes: the dish is ready.Serve the scallops with artichokes and a grinding of fresh black pepper: bon appetit!
Recipe of the 26/03/2012
Nuxia 's Hamburger (with lentils) Vegetarian
(This recipe is By Nuxia)I wrote these burgers for those who are vegetarians, or intolerant to eggs who may not want to give a really delicious dish!
ingredients:
For 4 maxi Nuxia's Hamburger:
2 cans of "Cyrus Lentils" or 500g canned lentils, drained and ready
1/2 red onion
6 to 8 tablespoons of potato starch
some chopped fresh parsley
2 pinches of nutmeg
salt q.b.
Pepper q.b.
Extra virgin olive q.b.
In a food processor, place all ingredients and operate the appliance at mediumhigh speed for a few seconds. You must obtain a homogeneous and malleable.
If you use the appropriate tool for hamburgers remember to anoint him with oilbefore placing the mixture for each burger (facilitates removal from 'tool), or anointyour hands where they're lacking. In a pan heat a little oil and fry the burgers for a few minutes, until of them will form a golden crust. Serve with steamed mixed vegetables. If you want to give up fried food you can cook the hamburger in the oven at 220 ° C for 5 -8 minutes.
Recipe of the 2012/03/20
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