photo credit: *lutherblissett*
Instructions for preparation: The roasted beets
Ingredients for 4 people:
1 kg of beets
1 medium sized white onion
2 cloves garlic
3 eggs
25 gr. dried mushrooms (porcini better)
4-5 tablespoons grated Parmesan
Breadcrumbs q.b.
Extra virgin olive oil
Salt and pepper
Half a teaspoon of oregano
1 teaspoon marjoram
1 teaspoon parsley
Preparation
Wash the beets, cut into fairly large pieces. Boil in lightly salted water over low heat. Soften the dried mushrooms while in a cup of water. When the beets are ready (after 15/20 minutes), squeeze and put them in a pan where you have prepared a fund of oil.
After you have sliced the onion into thin slices, brown it along with the beets and add the garlic, cut into small pieces, mushrooms and chopped parsley and marjoram below.
When everything is flavored let cool and then add the beaten eggs, a tablespoon of oil, pepper and salt, Parmesan cheese and oregano.
Turn and mix the vegetables. Prepare a baking dish to finish cooking in the oven, grease, place the breadcrumbs and Lay the dough from the shape of a loaf, cover with a layer of bread crumbs and a drizzle of oil.
Bake for about 20-25 minutes at medium heat.
Difficulty: Medium
photo credit: Vincenzo Caico
Instructions for preparing: Cheese Croquettes
Ingredients
70 g semolina
200 g grated Parmesan
4 dl milk
2 eggs
salt
flour
bread crumbs
oil
Preparation
Heat the milk in a nonstick saucepan over low heat with half a teaspoon of salt. When the milk is hot pour in the semolina and let it cook for few minutes, stirring. When it has thickened, remove from heat, add cheese and stir for a long time.
Let cool, then take a spoonful of dough and roll between your hands wet. Pass the meatballs in flour, then in beaten eggs and finally in breadcrumbs.
When all the meatballs are ready, fry in hot oil. Drain the golden balls and place them on paper towels.
Difficulty: Low
photo credit: loungerie
Instructions for preparing: Bruschetta with creamed radicchio
Ingredients
200 g radicchio
200 g mascarpone
4 slices rye bread
10 g walnuts
a teaspoon of brandy
extra virgin olive oil
salt
pepper
Preparation
Clean the radicchio, cut into thin slices, wash well. Heat the 2 tablespoons oil in a pan, add the radicchio and cook over medium heat for 10 minutes. Remove it from the bowl drain well and strain into the mixer.
Pick up the past of radicchio in a bowl, place the mascarpone, brandy and chopped walnuts. Season with salt and freshly ground pepper.
Toast the slices of bread in the oven at 180 degrees for 10 minutes, place on plate, spread the prepared cream and decorated with fresh walnuts and radicchio.
Difficulty: Low
