Tag Archives: ROAST

HOMEMADE SIMIL "PLIN" RAVIOLI WITH STUFFING OF ROAST (RECETTE AUSSI EN FRANCAIS) -

An interesting ravioli with roasted Piedmontese fassona filling (what I advanced). The dressing is a “simple” butter and flavors with a dash of hot sauce, just to enhance the flavors. Ingredients for 4 people:for ravioli:120 grams of semolina flour80 grams of flour 002 organic eggs1 tablespoon oil1 pinch of saltFor the stuffing:300 grams of roasted Continua a leggere..

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CRUST OF FASSONE ROAST WITH HOMEMADE PASTRY (RECETTE AUSSI EN FRANCAIS) – Arrosto di fassone in crosta di pasta sfoglia fatta in casa

A delicious roast Fassone with an internal ham of the highest quality and tasty mushrooms. To try, especially for the pasta! :-) ingredients:800 grams of roasted fassone200 grams of high quality cooked ham100 grams of mushrooms and champignons clean cut abovemix of dried herbs for roastsborettane onions1 cup white winevegetable broth and beef broththyme, rosemary, Continua a leggere..

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HOMEMADE TAGLIATELLE WITH ROAST SAUCE AND TARRAGON – Tagliatelle fatte in casa con sugo di arrosto e dragoncello

Remember the roast prepared with cream? Well its sauce is great on a homemade pasta with ingredients super healthy !! Ingredients:For the noodles:160 grams of flour type 040 grams of flour, durum wheat semolina2 organic eggs2 teaspoons oil1 tablespoon cold water For the dressing:gravy prepared before: http://fornelliinfiamme.blogspot.it/2016/01/roast-with-cream-and-borettaneonions.html1 cucchaino satin dried tarragonPreparation:On a work surface or in Continua a leggere..

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ROAST WITH CREAM AND BORETTANEONIONS – Arrosto di vitello con panna e cipolde borettane

The roast is a very important dish of Italian cuisine. The cook it properly when he is trying to figure out the right time to finish cooking is not a very easy thing. With experience, you do still progress! Ingredients:a piece of roasted weighing about 1 kilogram50 grams of butter500 grams of onions borettanehalf a Continua a leggere..

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HOMEMADE TAGLIOLINI WITH CREAM SAUCE ROAST AND MUSHROOMS – Tagliolini fatti in casa con panna, salsa di arrosto e funghi porcini

A fantastic dish for the New Year’s Eve or for parties in general. The quality of homemade noodles is undoubtedly the ingredient that makes the difference.Ingredients for 4 people:For homemade pasta:250 grams of flour 0050 grams of flour, durum wheat semolina3 organic eggs fresh1 tablespoon olive oil1 tablespoon watergarlic, buttersaltFor the dressing:400 grams of roast Continua a leggere..

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INSALATA DI ROAST BEFF ARANCIA E VALCASOTTO

Che giornata!  Dopo aver macinato chilometri in giro per la città vecchia, finalmente sono a casa. Ultimamente mi sono appassionata ai caruggi, non che non lo fossi da prima, ma giro volentieri anche per il mio progetto nuovo per il blog che posso comunicarvi ufficialmente partirà il primo di Novembre! Quest’anno niente Halloween (o hallouei Continua a leggere..

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ROAST OF PIEDMONTESE FASSONE MARINATED WITH BARBARESCO WINE – Arrosto di vitello marinato al Barbaresco

A true goodness this roast veal Piedmont combined with a marinade with wine truly “royal”. Long cooking and preparation, but you have to try it! An idea for Sunday lunch (I love him, almost a rite !!)Ingredients:A piece of roast veal piedmontes fassona from about 1 kg60 cl of red wine Barbaresco3 3 carrots and Continua a leggere..

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AGNOLOTTI DEL PLIN WITH ROAST SAUCE – Agnolotti del plin con salsa di arrosto di manzo

Ingredients for 4 people:400 grams of agnolotti “del plin”400 grams of gravy prepared the night beforeoil, rosemary preparation:A great way to reuse the roast beef prepared maybe the night before (I have done so, see the recipe in my blog by clicking here (roast of beef recipe). Make cook the ravioli in a pot of Continua a leggere..

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ROAST OF BEEF WITH BORDEAUX AND PISTACHIOS – Arrosto di vitello al Bordeaux con pistacchi

Ingredients for 6 peoples:1 piece of roast beef meager 800 grams50 grams of shelled pistachios1 glass of wine Bordeaux4 cloves4 juniper berries4 mandarins biological1 liter of vegetable stock5 sprigs of thyme1 sprig of rosemary20 grams of butter1 shallot3 carrotsoil, salt, pepper Preparation:Tie the roast well, especially on the side of the cut. In a pot Continua a leggere..

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