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Italian menu from Julia Vysotsky

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For the upcoming women's holiday, we have prepared a special menu from the EdimDoma team. Only for our beloved readers, three exclusive recipes from the new book by Yulia Vysotskaya "In Search of Tiramisu": the most tender ricotta lasagnette with zucchini, aromatic lamb stewed in wine and a delicious mocha cake.

 We hope that Yulina's recipes will add a special twist to your festive menu and bring the warmth of sunny Italy into your home.

We wish you a good mood and fun feasts in a pleasant company of family and friends.

 

Zucchini lasagne with ricotta and pesto sauce

The most delicious lasagna is prepared in Parma, and not only in the classical sense - with dough and béchamel sauce, but, for example, the one when there is no dough, and the layers are created by slices of zucchini. Ricotta is very different from our cottage cheese, because it is not sour at all, but rather sweet. Ricotta is goat, sometimes sheep, mixed, and sometimes just cow. In Parma, of course, they cook from cow ricotta, because milk from cows that graze near Parma goes not only for making ricotta, but also for producing Parmesan. You can get a piece of this lasagna in any cafe in the center of Parma - on the run, for lunch, for lunch!

 

Ingredients for portions 4:

3 small zucchini

180 g ricotta

100 g grated parmesan

basil beam

10-15 sun-dried tomatoes in oil

1 yolk

1 Art. finely chopped parsley

1 Art. tablespoon of pine nuts

2 garlic cloves

140 ml olive oil

freshly ground black pepper

sea ​​salt

 

Method of preparation:

Preheat oven to 180 ° C.

1. Cut two zucchini lengthwise into thin slices, put on a baking sheet, drizzle a little with olive oil, season with salt and pepper. Bake in a preheated oven for 10-12 minutes.

2. From the remaining zucchini, remove the core with the seeds, and put the pulp in boiling water.

3. After 2 minutes, drain the water and sprinkle the zucchini with ice to keep the bright green color, then dry with a paper towel and place in a blender.

4. Garlic clean.

5. Prepare the pesto sauce: add a bunch of basil to the zucchini blender (leave some leaves), garlic, 1 tbsp. a spoonful of grated parmesan, 100 ml of olive oil and pine nuts and beat until the consistency of a homogeneous sauce.

6. Ricotta, 2 tbsp. spoons of parmesan, parsley, yolk, 1 tbsp. a spoonful of olive oil, a pinch of salt and pepper, mix into a homogeneous mass.

7. Put the baked zucchini strips, pesto sauce, ricotta in layers in a deep dish, sprinkle with Parmesan, spread the tomatoes on top, again with layers of zucchini, ricotta, pesto, sprinkle with the remaining Parmesan, put a layer of tomatoes and sprinkle with basil leaves.

 

Lamb stewed in wine

This recipe is my trick, I definitely cook such lamb when I host guests at our birthdays, New Years, Easter, and other holidays, and it is invariably a success. And the first time I cooked lamb in this way was when we lived in Rome. This recipe was taught to me by the owner of the cooking next door: I wanted to buy lamb ribs, instead he offered me cheap drumsticks and told me how I should cook them.

 

Ingredients for 4 servings:

1-1 / 2 kg boneless lamb (2 small lamb shanks)

2 red onions

1 leeks (white part only)

8 cloves of garlic

3 sprigs rosemary

500 ml dry red wine

100 ml balsamic vinegar

2 Art. tablespoons vegetable oil

2 Art. tablespoons flour

2 peperoncini (or 1 fresh chili peppers)

sea ​​salt

 

Method of preparation:

Preheat oven to 180 ° C.

1. Chop the lamb together with the bone into large pieces 3-4 cm thick.

2. Garlic clean.

3. Peel the red onion and cut into rings.

4. Leek cut into circles.

5. Peperoncini crumble.

6. Heat the oil in a heavy, oven-safe saucepan.

7. Roll the meat in flour and fry on all sides until golden brown to “seal” the juice, then put it out of the pan.

8. Put the whole red onion, leek and cloves of garlic in the saucepan in which the meat was fried, add salt, pepperoncino and half of the rosemary leaves. Heat over low heat for about 10 minutes.

9. Pour in vinegar, wine, bring to a boil and reduce heat.

10. Return the lamb to the pan, cover and place in the preheated oven for 2 hours. The lamb should come loose from the bones and literally melt.

11. Cooked lamb sprinkle remaining rosemary.

 

mocha cake

 

Ingredients:

250 g icing sugar

4 protein

20 g butter

3 Art. tablespoons of cocoa powder

1 hours. Tablespoon lemon juice

a pinch of sea salt

For the cream:

100 g softened butter

100 g icing sugar

1 Art. teaspoon of instant coffee

For the glaze:

200 g dark chocolate

Ml 180 33-35% -s' cream

Preheat oven to 150 ° C.

 

Method of preparation:

1. Combine proteins with a pinch of salt, lemon juice, 220 g of powdered sugar and 2 tbsp. spoons of cocoa, beat everything.

2. Brush two sheets of baking paper of the same size with butter.

3. Spread the protein mass evenly on each sheet. Bake the meringues in a preheated oven for 40 minutes, then cool and remove from the paper.

4. Prepare the cream: pour 2 tbsp of instant coffee. spoons of hot water and stir.

5. Whisk 100 g of softened butter with 100 g of icing sugar.

6. Pour in coffee and mix everything.

7. Prepare the icing: melt the chocolate with cream, then cool slightly.

8. Smear the cooled meringue with coffee cream, then pour over with chocolate icing and cover with the second meringue.

9. Sprinkle the cake with the remaining cocoa and powdered sugar and refrigerate for an hour.

10. Cut the chilled cake into small squares and serve.

   

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