Posts tagged 'Cottura al forno'

INGREDIENTS FOR 2 PEOPLE (2 turrets) :

• 1 medium aubergine
• 2 tomatoes
• ½ medium/large Tropea red onion
• 150 gr stracciatella of burrata
• 1 glass of red wine
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 tablespoons of oregano
• 1 tablespoon of chives
• 1 clove of garlic
• Fresh basil
• 1 tablespoon of granulated sugar
• Extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• 1 tablespoon of Parmesan cheese (optional)

COOKING TOOLS :

• Pan Pots Lambs
• Non-stick pan Pentole agnelli
• Grill Pots Lambs

PROCEDURE :

First, proceed with the preparation of the aubergines:

• Wash the eggplant and cut it into very thin slices, alternate them in a colander and salt the whole surface well, finally put a plate with a weight on it;
• leave everything for at least a few hours: with this procedure you will make the aubergine water and remove that bitter taste.

• Wash the tomatoes and always cut them into thin slices, arrange them on a plate lined with parchment paper, pre-heat the oven to 140°;
• Chop the garlic, thyme, rosemary and chives and spread it generously over the tomatoes;
• Also pour a little oregano, sugar and finally distribute a drizzle of extra virgin olive oil on all the slices;
• Leave in the oven for 2 hours at 140°, the tomatoes will lose their water and caramelize slightly.

• Cut the onion into very thin slices, pour them into a pan with a drizzle of oil, add salt and when they are slightly wilted add the red wine; let simmer on low heat for 15/20 minutes.
• Take a pan, brush it with a little oil and grill the aubergines over high heat.

• Take a cylindrical pasta cup, place a few slices of aubergine on the bottom, then a few slices of tomato, 2 teaspoons of onion, 1 generous tablespoon of stracciatella di burrata cheese, a few basil leaves and a drop of oil;
• proceed to make the second layer in the same order.

• If you like, you can pour a little Parmesan cheese, some pepper, a pinch of salt and a drop of extra virgin olive oil.

INGREDIENTS FOR 4 PEOPLE :

• 12 scallops
• 200 g fresh broad beans
• 50g butter
• Extra virgin olive oil
• 1 untreated orange
• almond flour
• Poppy seeds
• Salt and Pepper To Taste

COOKING TOOLS :

• Non-stick saucepan Pentole Agnelli
• Hamilton BeachImmersion Mixer
• Non-stick baking tray Pentole agnelli

PROCEDURE :   

First prepare the broad bean cream:

• Shell the broad beans and blanch them for 5 minutes in a small saucepan; this procedure will facilitate the elimination of the external skin that covers them.
• Drain them and remove the outer skin.

• Finish preparing the cream of broad beans by blending them with half of the orange juice, two tablespoons of extra virgin olive oil, salt and pepper.
• Melt the butter and mix it with the remaining orange juice and the grated zest.

• With the help of a small knife, remove the scallops from the shell and immerse them in a basin with water and ice;
• Rinse them under running water and dry them on a paper towel.
• Dip the cleaned scallops in the butter and orange emulsion and then dip them in the almond flour.

• Place the scallops on a baking tray lined with parchment paper and cook in a preheated oven at 200° for 10 minutes, turning them halfway through cooking.
• Then put the oven on the grill function and continue cooking for another 5 minutes.

• Pour the broad bean cream on the bottom of a plate, place 3 lightly salted scallops and decorate with a few poppy seeds and, if left over, some blanched broad beans.

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