Posts tagged 'Casseruola Alta'

INGREDIENTS FOR 2 PEOPLE :

• 4 round courgettes
• 140gr Rice
• 250gr Prawns or Prawns
• 1 sprig of Parsley
• 8/10 Mint leaves
• 1dl of EVO oil
• 1 clove of garlic

COOKING TOOLS :

• Dr. Geen Risolì non-stick saucepan
• Dr. Green Risolì non-stick frying pan
• Pan Pots Lambs

PROCEDURE :

• A few hours before starting the preparation, crush the garlic clove and immerse it in a glass with EVO oil.
• Clean the prawns and boil the heads and shells in about a liter of water.
• When the water has taken on a little color and flavour, remove the parts of the prawns and set aside as we will need them later.
• Boil the courgettes for 5 minutes, then cut off the caps and keep them.
• Dig the pulp internally, being careful not to break them.
• Chop the pulp with a knife and keep it.

• Sauté the prawns in a pan for 1' with a drizzle of oil, then deglaze with white wine, add the previously washed and chopped parsley and finish cooking for another 2/3'.
• Once ready, cut them into pieces and keep them aside.
• Boil the rice in the scented water with the heads and shells for about 15',

• then drain and pour into the pan where we sautéed the prawns so that it is flavored with their sauce.
• Add the chopped prawns, the washed and chopped mint leaves, the courgette pulp, the garlic-flavoured oil and mix everything together to obtain the filling with which we will fill the courgettes.
• Fill the courgettes with a teaspoon, then put them in the oven for about 15' at 180°
  Remove from the oven and serve!
  Enjoy your meal

INGREDIENTS FOR 4 PEOPLE:

SPATZLE

• 800g clean spinach
• 300g gluten-free flour
• 1 small glass of water
• 2 eggs
• Nutmeg, salt, pepper, butter to taste

CONDIMENT

• 400g clean pumpkin
• 300g red potato
• 1 shallot
• 200ml vegetable broth
• 200g of Catalonia chicory
• Salt, pepper, EVO oil to taste

COOKING TOOLS :

• Dr. Green Risolì non-stick pan
• Hamilton Beachmixers
• Dr. Green Risolì non-stick saucepan

PROCEDURE :

Prepare the spatzle dough:

• Clean the spinach and then steam them.
• Then drain them well, chop them with a knife and put them in a bowl with the eggs, water, salt and pepper.
• Blend the mixture then add the flour a little at a time and knead until you obtain a compact batter.
• Add the nutmeg and put in the fridge to rest for about half an hour.

• Peel the vegetables and cut them into coarse pieces.

• Leave only a small part cut into small cubes that we will keep aside.
• Also cut the shallot and chicory.
• Fry the shallot in a saucepan for a few minutes, then add the pumpkin and the potato and leave to go for another moment before adding the broth and boiling for about 20/25'.
• Then pass with the immersion blender. The cream obtained must be thick enough, it must not be a soup but a condiment for spaetzle.

• Apart, sauté the chicory in a pan with a drizzle of oil for a few minutes and then the pumpkin and potato cubes set aside previously.

• pour the spatzle mixture into plenty of boiling water using a medium-large holed potato masher.
• Wait for the spatzle to float and then drain them.