Tag: stuffed

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Round zucchini stuffed yellow rice

Round zucchini stuffed yellow rice a great filling for recycling

Hello! Today it is a little better, baby on the mend …. but I know that mom has a headache, sore bones, it feels a little strange … who knows why?!

Console ourselves with a delicious recipe that I made last week:

Round zucchini stuffed yellow rice
 
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Round zucchini stuffed yellow rice, a great recycling leftover stuffing
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • Round zucchini 4 medium sized
  • 100 g of cooked yellow rice already advanced or if you have 60 g of plain rice to be cooked
  • 30 g parmesan cheese
  • 40 g of asiago cheese
  • 1 egg yolk
  • salt to taste
  • 1 glove of garlic
  • extra virgin olive oil
Preparazione
  1. Wash the zucchini and cut the top cap
  2. Blanch in salted water for 10 minutes
  3. Draw from the inside and chop with the crescent moon.
  4. Brown the meat with a clove of garlic, a little oil and salt.
  5. In a bowl combine yellow rice already cooked (if you did not just boil the rice)
  6. The asiago cheese into small pieces, cheese, egg yolk and cooked meat.
  7. Mix well and fill the zucchini.
  8. Grease a baking dish, arrange the zucchini, sprinkle with cheese and bake for half an hour at 180 ° C until golden.

Round zucchini stuffed yellow rice Round zucchini stuffed yellow rice photo 3 Round zucchini stuffed yellow rice photo 2

 

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Rolled turkey stuffed with artichoke cream

Rolled turkey stuffed with artichoke cream

Hello guys! I feel the spring in the blood! I started to go a bit to the park in the afternoon to bring my little who is learning to ride a bike! I understand from March to September with his back bent … In September I book the massage therapist .. ahahahaha

But let’s talk about food! Today I propose one more recipe from my friend Paola, a cousin of my husband. Whoever follows me already knows, I cooked some of his fantastic recipes including this one that is accessible to all and easy. We went to dinner with her a few weeks ago and here is this fantastic roll. The only thing I changed is the type of meat, I used the turkey meat doing a roll, and she had the chicken rolls. However, with this recipe are fine with the two kind of white meat.

Here’s the roll of turkey stuffed with artichoke cream:

Rolled turkey stuffed with artichoke cream
 
Stampa
Rolled turkey stuffed with artichoke cream, refined and delicate
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
  • 5 slices of turkey breast
  • 200 g of artichokes in oil
  • salt to taste
  • grass, sage and rosemary to taste
  • extra virgin olive oil
  • 1 shallot
  • white wine to taste
Preparazione
  1. Arrange the turkey slices close together on baking paper, add salt a little at the surface.
  2. Meanwhile take the artichokes, finely shred and blend with some of their preserve oil so as to obtain a cream.
  3. Apply this cream with slices of turkey, form a roll and tie with kitchen twine.
  4. In a sauté pan with a little oil previously finely sliced ​​shallots, add the roll salt to taste, add the herb sage and rosemary and cook for an hour, turning it over, until golden, basting with white wine.
  5. Allow to cool, cut the twine and slice the slices which are then heated nell'intigolo and that 'format.
Note
Excellent with the well
The recipe calls for the artichokes, homemade much better if you have them! Otherwise you can cook the artichokes with vinaigrette and blend with the cooking water.

Now I greet you! Good week to all!

Rolled turkey stuffed with artichoke cream image 1 Rolled turkey stuffed with artichoke cream image 2 Rolled turkey stuffed with artichoke cream image 3 Rolled turkey stuffed with artichoke cream image 4

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Paccheri stuffed salmon and philadelphia with bechamel sauce

Paccheri stuffed salmon and philadelphia with bechamel sauce

This is a recipe wonderful according to my taste. It’s perfect for Sunday lunch or for a delicious dinner. In fact, that’s what we prepared on Sunday.

Finally came the sun, they could not be more:

Here paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger:

Paccheri stuffed salmon and philadelphia with bechamel sauce
 
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Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of paccheri
  • 150 g of salmon affumincato
  • 200 g of Philadelphia
  • 400 g of white sauce
  • chives to taste
  • salt to taste
  • bread crumbs as required
  • ginger to taste
For beschamel sauce
  • 40 g of butter
  • 40 g of flour type 00
  • 400 ml of milk
Preparazione
  1. In a bowl, mix well philadelphia previously cut into small pieces.
  2. Combine the finely chopped chives and a pinch of salt
  3. Leave the cream
  4. Prepare the sauce. (see here)
  5. Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
  6. Grease a baking dish and arrange the paccheri standing up with the sauce over
  7. Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.

For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?

 

Bye bye

Paccheri stuffed salmon and philadelphia with bechamel sauce image 1 Paccheri stuffed salmon and philadelphia with bechamel sauce image 2 Paccheri stuffed salmon and philadelphia with bechamel sauce image 3 Paccheri stuffed salmon and philadelphia with bechamel sauce image 4

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Voulevant stuffed with cream of mushroom

Voulevant stuffed with cream of mushroomi

Here I am with my custom voulevant!! I know that I will open a special address book so much I love them.

We are also the perfect Christmas theme, because they are great to be presented with a small appetizer.The version that I propose today is the cream of mushroom!

Voulevant stuffed with cream of mushroom
 
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Voulevant stuffed with cream of mushroom. The flavor of the wood, creamy and warm
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
Preparazione
  1. Sauté the chopped shallots and garlic with a little oil, add the mushrooms, sprinkle with parsley and a pinch of salt, cook for half an hour sfumandoli with white wine.
  2. When cooked, blend them in a blender with the cream.
  3. Bake in preheated oven voulevant at 200 ° C for 10 minutes and fill them with mushrooms cream, Sprinkle with marjoram
  4. Serve with the creamy sauce is still warm

So tired! Today full day with the housework! The frenzy of these festivals is a little disorienting me .. well …. a salute to all those who pass by here and Good Sunday

Voulevant stuffed with cream of mushroom Voulevant stuffed with cream of mushroom image 2 Voulevant stuffed with cream of mushroom image 3 Voulevant stuffed with cream of mushroom image 4

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Voulevant with four cheeses

Voulevant with four cheeses

Hola! Want a drink?!! What we eat together?? no chips eh!! quite a few voulevant with four cheeses:

Voulevant with four cheeses
 
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Preparation of voulevant with 4 cheeses. Filled with tasty cream cheese
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Half a roll of puff pastry
  • 40 g taleggio
  • 40 g zola
  • 40 g of cheese
  • 40 g. ricotta
  • 40 g of butter or milk
  • 1 pinch diorigano
Preparazione
  1. Prepare the puff pastry baskets following the method of home that you can see explained in this post, how to make the base of vouelvant at home:
  2. Voulevant the Brush with beaten egg and bake at 200 ° C for 15 minutes.
  3. Meanwhile, cut the cheese into cubes and melt them in a saucepan with a little 'butter, stirring vigorously until they are composed of a single ..
  4. Fill them with cream cheese and add some oregano or spices to taste.

You can use any cheese you want! They are great!

 

 

Voulevant with four cheeses sequence

Voulevant with four cheeses

Voulevant with four cheeses

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Coffee cake filled with chocolate

coffee cake filled with chocolate

Today once again is a rainy day. When  the days are so dull occasionally, I feel like make a cake . I wanted  to eat my famous coffee cake that I could not savor when I made it for an occasion last week.

Coffee Cake
 
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Coffee Cake, a delicious cake to eat while chatting
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of flour
  • 1 packet of yeast
  • 2 cups of coffee'
  • 2 eggs
  • 120 g of sugar
  • a glass of milk
  • 90 g of butter
for the chocolate cream
  • 200 g of dark chocolate
  • 20 g of butter
  • 30 ml of milk
Preparazione
  1. Beat the eggs with the sugar.
  2. Add the butter and cups of coffee ' .
  3. At this point, stir in the flour to which has been added the yeast , stir well and add the cup of milk. If the dough is too solid , add some more milk or coffee ' at will until a thick paste.
  4. Put into a greased cake pan and bake for 30 minutes at 180 ° after which remove it from the oven and allow to cool , remove from the oven, cut in half ( two discs ) for the topping .
  5. Proceed to prepare the chocolate cream .
  6. Melt the chocolate with a little butter and milk over low heat , stirring…
  7. Then let cool and spread the cream on the first disk of cake close with the other disk, dust with icing sugar and serve.

coffee cake filled with chocolate