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Slices of beef with raw prosciutto and sage leaves.

Slices of beef with raw prosciutto and sage leaves.


Cut the beef into slices, beat it a little on the edges (be careful, usually the beef is not beaten or washed). Finally, I beat it a little, I added a sage leaf on each slice and then I put a slice of raw prosciutto. We give each slice through the flour, not a lot of flour, we put them in the hot pan with a little olive oil, when they are done on both sides, we add white wine and immediately a small cube of butter, we set the heat to maximum, we mix slowly for 13 seconds enough to bind the wine sauce. Place the aesthetic preparation on the plate and with the rest of the sage leaves we use them for decoration.

Good appetite!!


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Ingredient:
200g cutlet (pork), 30g cheese, 50g pressed ham, 200g breadcrumbs, 2 eggs

Ingredient:
Pork 400g, sourdough and fresh 200g, sourdough and oltenea 150g, oil, 2 bell peppers, 3 tomatoes, 3 onions, salt, salt „Æ'ninÄ Æ 'afumatà „Æ' 150 g


Ingredient:
1.5 kg of lamb, 1 large cabbage, 100 gr black peppercorns, 3 bay leaves, salt to taste.

Ingredient:
60 g butter, 100 g brown sugar, 1 egg, 1 teaspoon vanilla extract, 225 g plain flour, sifted, 110 g powdered sugar, 1/2 cup water, 3/4 tablespoon gelatin powder, 1 teaspoon vanilla extract, 8 teaspoons jam raspberry, 150 g dark chocolate, chopped and melted


Slices of beef with raw prosciutto and sage leaves. - Recipes

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Saltimbocca alla romana

Saltimbocca alla romana (salt in the mouth & salt in the mouth), or veal rolls, with ham and sage, This is an old Italian recipe, which has its origins somewhere in the nineteenth century, in the Rome area. It spread rapidly throughout Italy and was taken over in Greece, France, Switzerland & hellip

You can see more Italian recipes here, where it is underlined in red. You will find authentic Italian recipes, many old recipes, traditional, as they are cooked in Italian houses & # 128578

Is a quick recipe, which from a few simple ingredients, gives rise to a delicious dish: fine slices of veal, spices, prosciutto, butter or oil and wine. Extremely simple recipe that's ready in 20 minutes.

What do we need for the recipe for Saltimbocca alla romana?

  • -4 thin slices of veal (I had 300 g)
  • -4-8 fresh sage leaves
  • -4-8 slices of raw prosciutto or raw-smoked bacon (speck)
  • -salt pepper
  • -50 g butter or butter and olive oil, in equal parts
  • -50 ml dry white wine

How to prepare the recipe for Saltimbocca alla romana

Ask the butcher to cut very thin slices of meat - they also have new cutting machines as outside. Tell the butcher that you want to make a roll and you will have to have very fine slices, like snitel & # 128578. You see, the flesh is pink or red to pink, not dark red, because that's an old cow, like my mother-in-law. The hard rolls will come out & # 128577.

1. Beat the meat lightly with a hammer, so that it is extremely fine. Put the meat between 2 plastic sheets and beat lightly and it doesn't even jump everywhere. & # 128578 I don't think you want to redecorate the kitchen now, do you? If it has skins on the edge, cut them. You see, I have fine slices of brine and I cleaned the edges, otherwise they tighten and are hard.

Sprinkle with salt and pepper (I also put dried hot peppers, freshly ground together with the pepper). Pe fiecare felie se pun 1-2 felii de prosciutto (eu am pus Pancetta, bacon de casa -facuta de noi, vedeti reteta unde e scris cu rosu) si 1-2 frunze de salvie.

Se ruleaza strans, le puteti prinde cu scobitori daca vreti, dar nu este nevoie. Daca sunt rulate strans, asa raman. Se pune pe foc untul (eu folosesc unt cu ulei de masline, in cantitati egale) si cand se incinge, se adauga rulourile.

Se rumenesc pe fiecare parte cate 2-3 minute, apoi se adauga vinul, se pune capacul si se lasa sa fiarba inabusit aproximativ 10 minute. Se incearca usor cu o furculita si daca sunt patrunse, se stinge focul si se lasa acoperit inca 10 minute.

Se pregateste orice garnitura va place. Eu am facut 2 dovlecei sote. Am taiat cubulete 2 dovlecei fragezi, i-am pus untr-o tigaie cu 1 lingura de ulei de masline, 1 lingurita de unt si un catel de usturoi, am presarat putin piper si ardei iute proaspat macinate. I-am saltat rapid in tigaie timp de 4 minute. Am oprit focul si acum am sarat, la final. In felul acesta dovleceii au ramas all-dente, nu s-au inmuiat. Am presarat cateva frunze de menta si patrunjel verde, proaspat taiat.

Am pus si Saltimbocca alla romana alaturi si gata masa. Cu o salata de sezon este minunata 🙂 .

Asa arata in sectiune, este extrem de frageda si aromata.

Va recomand din tot sufletul sa probati recipe aceasta si sa-mi spuneti ce parere aveti. Daca nu va place carnea de vita, puteti face cu piept de pui sau cotlet de porc. Reteta originala este cu vitel. & # 128578


Escalop de mânzat, cu salvie și jambon crud. (Saltimbocca alla romana)

Este foarte gustos și foarte rapid de pregatit acest preparat italian. Există foarte multe variante, cel original – saltimbocca alla romana, se face din carne de vită, prosciutto crudo, frunze de salvie și sos de vin alb. Nu exista restaurant sau bistro la Roma care să nu aibă la feluri principale saltimbocca alla romana and scottadito (în traducere: „salt în gură” și „frige degete”) cele din urmă fiind cotlete de miel marinate, făcute pe jar.

  • 8 felii carne de mânzat
  • 16 frunze proaspete de salvie
  • 8 felii de jambon crud (prosciutto crudo)
  • olive oil
  • 30 gr unt, plus inca 2-3 linguri
  • un pahar de vin alb (150-200 ml)
  • salt and pepper
  1. Pregătiți-vă ingredientele. Curatați carnea de pielițe, spălati-o și stergeti-o cu hârtie absorbantă.
  2. Treceți sub jet de apă 2 foi de copt si sifonati-le în mână, până devin maleabile.
  3. Bateți bucățile de carne între cele două foi de copt, astfel încât să le aplatizati fără să le rupeți.
  4. Întindeți o bucată de carne pe un tocător și așezați deasupra o felie de jambon, cât să acoperiți carnea. Prindeti cu scobitori 2 frunze de salvie si taiati apoi felia de carne în două bucăți (o bucată să fie cam de marimea podului palmei). Intorceti-le pe partea cealaltă și sărați moderat (prosciutto este sărat, iar prin prăjire se va săra si mai tare), presărați piper.
  5. Procedați până la epuizarea ingredientelor.
  6. Intr-o tigaie puneti la încins 30 gr de ulei de masline si 30 de grame unt.
  7. Când începe să sfaraie puneti carnea în tigaie, cu partea cu salvia în jos.
  8. După ce s-au prăjit pe o parte, întoarceți-le pe partea cealaltă. Presărați un praf de sare si piper.
  9. Scoateti-le pe un platou și pastrati la cald. Eu am un incalzitor din portelan pentru platouri, foarte frumos si foarte util, imi este drag ca ochii din cap.
  10. Stingeti grasimea din tigaie cu vinul alb, ridicati temperatura sa se poata evapora alcoolul. Lăsați să scadă lichidul la jumătate și să capete o consistență siropoasă, apoi închideți focul și trageți tigaia intr-o parte.
  11. Puneti 30 de grame de unt rece, tăiat cubulețe micuțe (scos doar în acel moment din frigider). Cu ajutorul unui tel incorporati câte un cubuleț, pe rând. Adăugați următorul doar când s-a topit primul. Trebuie să rezulte un sos de consistenta medie.
  12. Turnați sosul peste bucățile de carne și serviți preparatul fierbinte. Frunzele prăjite de salvie se consumă combinația de salvie-carne de porc- carne de vita, este delicioasă!

Platouri aperitiv | Charcuterie board

Putem sa le spunem „Platouri aperitiv” sau „Platou cold cuts”, „Charcuterie boards”, „Cheese boards” sau pur si simplu „aperitivi”, Italian Style! Oricum le-am spune, aceste „Platouri aperitiv” sunt adevarate aparitii pe orice masa. De la mesele simple de zi cu zi, pentru care putem pregati un mini-cheese-board pentru 2 si pana la platouri maaaari si spectaculoase, sunt usor de pregatit, daca ai tot ce iti trebuie la indemana! & # x2665

De aceea am apelat, ce de obicei, la prietenii nostri de la www.miramax.ro, pentru ca intr-o simpla comanda am luat branzaturi fine si variate, mezeluri de toate tipurile, masline si un vin delicios!

Nu uitati ca pe www.miramax.ro avem si un cod de reducere! Folositi codul TEO10 in cosul de cumparaturi pentru extra 10% reducere la comanda voastra. Comanda minima este de 150 lei (chiar si dupa aplicarea codului de reducere), iar Miramax livreaza in TOATA TARA!

Apasati PLAY in fereastra de mai jos pentru 3 idei delicioase de PLATOURI APERITIV iar mai jos gasiti detalii despre produsele folosite si un mic ghid pentru alcatuirea unui platou reusit!

  1. Alegem board-ul potrivit! In functie de tipul mesei pe care o organizam, putem alege platouri de ceramica, marmura, lemn. Cea mai simpla varianta? Un tocator simpatic! Important este sa avem o suprafata de lucru plata.

In ceea ce priveste aranjarea pe platou, incepem mereu cu articolele mari: bucatile mari de branzeturi, bolurile cu masline sau dulceata. Desigur, folosirea bolurile nu este obligatorie, insa ne ajuta cu sosurile, dip-urile si din punct de verdere estetic, oferind inaltime si extra-textura platoului.

Pentru atractie vizuala, taiem branzeturile in diverse forme: bastonase, evantai, cubulete. Branzeturile moi se servesc in general exact asa cum sunt (brie, camembert, gorgonzola).

Dupa ce aranjam bucatile mari si bolurile, adaugam specialitatile de carne. Pentru salamuri sau carnati uscati, le feliem pur si simplu. Prosciutto, bresaola sau alte tipuri de mezeluri taiate foarte subtire, sunt usor de modelat in forme (conuri, trandafirasi) sau le putem infasura in jurul grisinelor sau a pepenelui galben.

Urmeaza sa umplem spatiile mici cu fructe proaspete sau uscate.

  1. Alegem branzeturile potrivite pentru platouri aperitiv! Trebuie sa avem o varietate de branzeturi, astfel incat sa le includem si pe cele clasice, cu un gust neutru (mozzarella, gouda clasica, provolone) dar si specialitati, cu un gust mai puternic (parmesan, grana Padano, Emmentaler etc). Ideal este sa avem si branza tari, cu e parmesanul, dar si branzeturi moi, cremoase, cum e gorgonzola.

Gasiti HERE gama de branzeturi pe care le-am folosit, de la cascavalul Gouda Jacks Cheese cu pesto verde sau pesto rosu (acest cascaval este de mare efect pe orice platou datorita culorii, dar este si absolut delicios) si pana la parmezanul Parmareggio Snack, care vine gata taiat cubulete si noi il avem mereu in frigider.

Branzeturi maturate: Cheddar, Gruyere, Gouda.

Branzeturi moi: Brie, Camembert, Goat.

Branzeturi tari: Manchego, Parmigiano-Reggiano, Edam.

Branzeturi albastre: Gorgonzola, Roquefort, Stilton.

    sunt foarte importante si trebuie alese cu atentie. De aceea am ales de la Miramax aperitivo misto, care ofera mai multe tipuri de mezeluri italiene, apoi am ales bresaola (carne de vita) si salamul uscat Strolghino clasic si cu trufe. Bineinteles, nu putea lipsi clasica Mortadella Bologna, pentru cei care prefera mezelurile clasice, cu un gust moderat.

  1. Ceva dulce? In acest tip de charcuterie boards se potrivesc foarte bine gemurile (de smochine, portocale, prune) dar si mierea. Tot la capitolul “ceva dulce” intra fructele uscate (smochine, caise confiate, stafide, prune uscate etc) sau fructele proaspete (struguri, mere, pepene galben/melone, afine, pere, capsune, zmeura, merisoare, coacaze, smochine proaspete).
  1. Ceva sarat?Miez de anghinare, masline (am ales maslinele gourmet, un mix de 3 tipuri de masline din Italia), pasta de masline, caju, nuci.
  1. Paine pentru platouri aperitiv? De la grisine pe care la invelim in prosciutto crudo si pana la biscuiti/crackers de orice fel, felii de bagheta, paine cu maia, paine toast prajita, toate se potrivesc perfect!

  1. Décor comestibil – la final, cand finalizam platourile noastre, le putem decora extra cu absolut orice consideram ca ar arata bine, de la flori comestibile la rosii, ierburi aromatice (frunze de busuioc, salvie, crengute de rozmarin etc).
  1. Ce bautura servim? Sigur, un vin bun este foarte important pentru a completa o astfel de masa! De aceea am ales de la Miramax vinul rose 12 E Mezzo Rosé – Varvaglione.

Vibrant, proaspat, elegant si putin ”frizzante”, cu arome placute de zmeura si capsune, impletit cu note florale si sfarsit racoritor.

Sper ca acest mic ghid de alcatuire al unor “Platouri aperitiv” sa va fie util in pregatirea unor mese de neuitat! & # x2665


Tortellini cu unt, usturoi si salvie

Cand nu aveti timp si chef sa pregatiti ceva mai elaborat pentru cina, iata solutia perfecta: tortellini in sos de unt cu usturoi si salvie. Sunt gata in maximum 15 minute si nu necesita cine stie ce abilitati culinare. Asadar, aviz domnilor! Va puteti surprinde si rasfata jumatatile, de Dragobete, in luna martie si nu numai, cu o cina delicioasa si mai putin obisnuita. Iar pentru ca efectul sa fie maxim, merita sa investiti si intr-un vin rosu bun (romanesc sau italienesc).

Sos clasic pentru paste in bucataria italiana, combinatia de unt, salvie si usturoi este atat de simpla incat nici nu-mi vine sa o numesc sos. Important este, insa, sa aveti salvie proaspata, astfel incat sa puteti rumeni frunzele in unt aramiu. Daca nu se poate, merge si cu salvie uscata, doar ca veti pierde farmecul frunzelor crocante. In privinta pastelor, eu am pregatit niste tortellini cu prosciutto crudo, dar merg si alt fel de paste umplute (ravioli) sau umpluturi pe baza de branza.

Ingrediente (pentru 2 portii):
– tortellini 300 g
– unt 50 g
– usturoi 4-5 catei (10 g)
– salvie proaspata 8-10 frunze
– patrunjel uscat 1/2 lingura (ideal, proaspat, 1/2 legatura)
& # 8211 salt, pepper

Bring more water to a boil with a pinch of salt. Cand clocoteste apa, puneti tortellini si fierbeti-le timpul indicat de producator (daca sunt proaspete pastele, nu dureaza mai mult de 7-8 minute). Intre timp, topiti untul intr-o tigaie. Cand incepe sa se formeze spuma, puneti frunzele de salvie. Dati focul mic si lasati-le sa se prajeasca cateva zeci de secunde (aveti grija sa nu se arde!). Ideea este ca frunzele sa devina un pic crocante, iar sosul sa capete o aroma imbietoare. Adaugati usturoiul trecut prin presa si patrunjelul. Mai lasati un minut, tot pe foc mic. Cand pastele au fiert, scurgeti-le si puneti-le in tigaie, peste sos.

Puneti un pic de sare si de piper si amestecati usor, astfel incat pastele sa fie uniform acoperite cu unt parfumat. Serviti-le imediat.