Tag: butter

Panfried Veal with Broccoli Puree – Recipe

Ingredients (2 servings):

  • 1 large broccoli
  • 1 large green onion
  • 400 g aged veal shoulder fillets 2 pieces
  • 1 head of garlic
  • 1 few sprigs of thyme
  • 1 dried chilli pepper
  • 2-3 tablespoons rapeseed oil or other vegetable oil
  • 50 g butter
  • salt and freshly ground black pepper to taste

Preparation method:

  1. Cut the broccoli into florets and smaller pieces and place them in a pot, add the green onion.
  2. Fill the pot with water, season with salt and cook until broccoli has softened.
  3. Meanwhile, season with salt and pepper the veal pieces on their both sides.
  4. Heat the oil in a large skillet, add the veal, garlic cloves and chilli pepper.
  5. Fry the veal over high heat for 2 minutes on each side.
  6. After frying their first side and turning add a knob of butter on each veal slice and allow them to melt over the meat.
  7. Set aside the veal for a few minutes to rest before slicing.
  8. When the broccoli is soft, puree it with a hand blender.
  9. Add the butter to your taste and season with salt and lots of freshly ground black pepper.
  10. Serve the sliced veal with a dollop of broccoli puree.

Hot Zucchini and Basil Cream Soup Recipe

Hot Zucchini and Basin Cream Soup Recipe

Ingredients (4 servings):

  • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
  • a bunch of green onion (2-3 of them)
  • 50 g butter
  • 2 medium zucchinis
  • 2 green chilli peppers
  • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
  • 100 ml heavy cream
  • 100 g goat cheese

Preparation method:

  1. Chop coarsely the garlic.
  2. Chop the green onions.
  3. Slice thinly the green chillies.
  4. Grate the zucchinis.
  5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
  6. Melt the butter in a soup pot.
  7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
  8. Add the rest of the green onions, green chillies, grated cheese, grated zucchini, basil leaves.
  9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
  10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
  11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe

Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

Ingredients (4 servings):

  • 4 quails
  • 15 strips of bacon rashers
  • the juice of half of a lemon
  • 4 not very ripe peaches
  • 3-4 tablespoons olive oil
  • 500 g frozen mixed vegetables
  • 50-75 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Wash the quails thoroughly and remove any trace of feathers.
  2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
  3. Bone the peaches and cut them in small pieces.
  4. Stuff the quails with the diced peaches.
  5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
  6. Fix the bacon strips to stay in place with wooden toothpicks.
  7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
  8. Then place the quails in an oven-proof dish, breast sides up
    and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
  9. Place the quails’ dish in the preheated oven to 190 C and broil them for about 25 minutes.
  10. Meanwhile, cook some frozen mixed vegetables in enough salty water.
  11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
  12. Serve the quails together with the sauteed vegetables and peaches from the oven.