Il blog dell'EnAIP

Parmesan-style Tripe

Ingredients:

• ½ kg bleached tripe
• 2 carrots
• 1 stalk of celery
• 2 garlic cloves
• 2 boxes of tomatoes
• some parsley and bay leaf
• white wine olive oil salt and pepper

Directions:

Boil the washed tripe in a pot for about an hour with a vegetables mix. Prepared with finely chopped carrots, celery, onions, garlic and parsley. Drain the tripe, cut into wide strips (1 / 2 cm). Put a pan on low heat with 50 gr of oil, add the mashed vegetables and fry for a few minutes then add the tripe and moisten with a glass of white wine, let it cook for 15 minutes, add the tomatoes, salt and 2 bay leaves. Cook at least 3 or 4 hours: add some broth in case it dries. Serve hot garnished with grated Parmesan cheese.

Pumpkin Ravioli

Ingredients:

Þ    800 gr. Pumpkin

Þ    20 macaroons

Þ    1 egg

Þ    ½ onion, finely chopped

Þ    500 gr. fresh hand made pasta

Þ    Parmesan cheese

Þ   grated bread

Þ    butter

Preparation:

Place chopped onion with oil and butter in a pan end gently brown, add diced skinned pumpkin, salt lightly and cook until smooth.

For the filling:

Mash pumpkin with eggs, macaroons, parmesan cheese and 1 pinch of salt.

If the filling is too soft, add a little grated bread.

Prepare the ravioli:

Pull the fresh pasta, put the filling in the center, fold the pasta sheet on the filling, shape in rectangle.

Cook for 5 minutes, drain, put in oven proof plate, season with butter and parmesan cheese.

Tortelli di Erbetta

Ingredients for pasta

600 gr. Flour

5 eggs

Ingredients for filling:

1 kg. Swiss chard leaves (erbette)

500 gr. ricotta romana

2 or 3 whole eggs

250 gr. grated parmesan cheese

a little salt and a good grating of nutmeg

Direction:

Cook the erbette, drain and strain; add other ingredients for the filling and mix.

Mix the eggs and the flour for pasta; roll out the dough thin.

Put the filling in the center of pasta, fold the pasta sheet on the filling, shape in rectangles.

Cook for 5 minutes, drain put in oven proof plate, season with butter and parmesan cheese.

Parmesan stew beek

Ingredients:

• 1,5 kg rump beef,
• an onion, a carrot,
• a celery stalk,
• a garlic clove,
• four cloves,
• 50gr Colonnata lard,
• 40gr of butter,
• 3 tbsp oil,
• 30gr tomatoes concentrate,
• bay leaf,
• cinnamon,
• 2 tbsp red wine,
• stock,
• flour,
• pepper,
• salt.

Directions:

Put the beef in a saucepan, cover it with onion, mirepoix, carrot, celery and garlic; add the cloves, a pinch of cinnamon, and two bay leaves cover all with red wine.

Cover with a lid and let marinate the beef for one day in a fresh place. Then put in an another saucepan three tbsp of olive oil, 40gr of butter, 50gr of chopped Colonnata lard and mix in the meat, which has been drained and covered with flour and brown it for 15 minutes. Mix in the vegetables of the marinate and brown it. Season with salt and pepper, add the wine of the marinate and two litres of stock. Cover and cook on low heat for 5 hours. Take out the  meat and serve it sliced and sprinkled with the sieved fund of cooking.

Shrimp Puffs

INGREDIENTS:

Flour

Olive oil

1 egg yolk

Salt

1 egg white

Shrimps

Preparation:

For the batter: Pour the flour, mix it with oil, egg yolk, salt and pepper. Add the water to make a soft dough. Let rest for one hour. Boil the shrimps in salted water, drain and cut into small pieces. Beat the egg white until stiff and mix it in the batter then add in the shrimp. Heat plenty of oil, pour the batter whit a spoon. Puffs will swell and  golden. Drain and dry on a paper towel, place on a try and serve.

Asparagus rice

INGREDIENTS (4 serves)

Rice gr.400

Asparagus gr.500 (heads only)

1 onion

Oil and butter

Meat broth

Grated Parmesan cheese

PREPARATION

Put to cook oil and chopped onion in a pan and then slightly fry, add the rice and toast it, then add the white wine, let it evaporate and then add gradually the broth and complete the cooking. Halfway through cooking add the asparagus heads you have boiled first.

Cook the rice and at the end stir in butter and grated cheese.

STUFFED VEAL BRISKET

INGREDIENTS:

1,5 kg  veal brisket

15 slices bacon

2l stock

1 carrot

1onion

1 clove garlic

1 rosemary sprig

1 cup white whine

3 eggs

300g breadcrumbs

300g grated Parmesan cheese

oil

butter

salt

pepper

DIRECTIONS:

Brown in butter the onion and carrot finely chopped. Pour a pint of broth and reduce for half an hour.

Fry the breadcrumbs in the reduces broth. Add the Parmesan cheese, eggs, salt and pepper and mix well.

Shape a pocket in the meat, insert the filling and cook. Put on a baking dish cover with the bacon, add butter and a little olive oil, rosemary and garlic.
Bake at medium heat for about two hours, basting with wine first, then with broth until cooked.

Serve brisket sliced with the sauce passed through a sieve, garnished with roasted potatoes.

Parma ham chops

Ingredients:

6 slice of turkey breast

150 gr Parma ham

150 gr Parmesan Cheese

1 egg

130 gr butter

greated bread

Directions:

Beat the 6 slices of turkey breast with a meat pounder, rub in eggs and greated bread.

In a pan melt the butter and gently cook the chops until brown.

Place a Parma ham slice on each chop and serve.

Parmesan Aubergines

Ingredients:

10 medium aubergines

200g mozzarella

100g Parmesan Cheese

80g basil

oil

Directions:

Cut the aubergine along its length, after being peeled, in large, thick slices. Lay the slices in a colander and add salt . Let stand for half an hour. Fry the aubergine in a pan with plenty of oil. Prepare the sauce with the tomatoes and garlic. When the aubergine are fried, take a pan, cover the bottom with a bit of sauce, make a layer of aubergine, then cover with a layer of mozzarella and grated cheese. Continue with the layers of aubergine, mozzarella, sauce and grated cheese. Cover the last layer whit the sauce end grated parmesan cheese. Cook in oven for about 20 minutes at 180°.

Ham Tagliolini

Ingredients:

500 gr. of tagliolini

100 gr. of butter

800 gr. of peeled tomato

100 gr. of grated cacio cavallo cheese

basil,

ham

salt

pepper

Preparation:
Melt the butter in the pan, add diced ham, brown and add the tomato already cooked  without seasoning.
Boil the tagliolini in salted water, drain al dente, pour in the sauce and add, the grated cheese, salt, pepper and chopped basil.

Rice Bomb

Ingredients : (8 serves)

• 600 gr of rice carnaroli
• 3 pigeons
• 2 glasses of dry white wine
• 1 shallot
• 1 garlic clove
• sage and rosemary
• olive oil
• butter
• 1 egg
• meat broth
• greated bread
• grated Parmesan cheese
• 1 tbsp of tomato sauce
• salt and pepper

Preparation :

Brown the chopped shallot and garlic in a saucepan with oil and butter. Add sage, rosemary and pigeons meat cut in pieces. Season with salt and pepper.  Put on a high heat and sprinkle with white wine, when it evaporates lower  the heat and cover with a lid. Add the tomato sauce and meat broth, cook for 40 min. until the pigeons meat detaches from the bones. Remove the bones from the saucepan. Cook the rice for ten minutes, drain and add pigeon meat sauce, butter, grated parmesan and egg. Put in an oven proof mould the rice and the meat sauce in the middle. Cover with the rest of the rice and sprinkle with grated bread. Cook in oven for 20 minutes at 180°C. Let rest before serving for about 15 min.