Author: fshati im

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Pepper roast

Recipe description

L’pepper roast it is a savory and tasty second course obtained from a fine cut of meat with little fat, therefore from a dietary-nutritional point of view not particularly caloric.

Cooking this pepper roast it is quite fast, in just 40 minutes you can bring to the table an appetizing, slightly spiced dish that will appeal to young and old.

Knowing that this dish is easy to prepare and very appetizing, we advise you to bring it to the table for the upcoming Easter holidays.

For others Easter dishes consult the section Easter and Easter Monday recipes by Chefsilvia. Enjoy the reading.

Pepper roast

Recipe ingredients

  • 800 gr of beef (loin, sirloin)
  • 4 tablespoons of extra virgin olive oil
  • Salt to taste
  • 6 sage leaves
  • 1 sprig of rosemary
  • 40 g of butter
  • 1 onion
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of pickled pink pepper
  • 1 tablespoon of pickled green pepper
  • 1 small glass of cognac
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Trout roast with pistachios

Recipe description

L’Trout roast with pistachios is a tasty and easy to prepare second course made with salmon trout fillets stuffed with prawns and dried fruit.

The delicate pulp of the salmon trout is made even tastier by a filling made with bread, prawns, crunchy pistachios and fragrant citrus peel, a spectacular and irresistible second course of fish, perfect for vigil or the Christmas lunch

To complete your Christmas menu consult the section Christmas recipes by Chefsilvia where you will find many ideas to enrich your lunches and dinners parties

Trout roast with pistachios

Recipe ingredients

  • 1 kg and 400 gr of salmon trout
  • 150 g of sliced ​​bacon
  • 60 g of pistachios
  • 1 orange (zest and juice)
  • 1 lemon (grated zest)
  • Salt and Pepper To Taste
  • 1 glass of white wine
  • 2 shallots
  • 2 sprigs of rosemary
  • 120 g of homemade bread
  • 8 tablespoons of extra virgin olive oil
  • 150ml of milk
  • 300 g of peeled prawns
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cooked water

Recipe description

L’cooked water is a dish of Tuscan origin prepared with vegetables and stale bread.

Simple, tasty and nutritiousCooked water it will amaze you with its taste and ease of preparation.

In the past, this appetizing bread soup was prepared for the charcoal burners or herdsmen, or the Butteri, who brought the cattle to pasture.

L’Cooked water it is cooked throughout Tuscany with considerable variations but I will give you the original recipe that is prepared in its land of origin (which is also mine) or the Maremma Grossetana.

cooked water

Recipe ingredients

  • 24 slices stale Tuscan homemade bread
  • 120 g of grated pecorino
  • Salt and Pepper To Taste
  • 3 onions
  • 800 g of peeled tomatoes
  • 1 liter of vegetable broth
  • 6 eggs
  • 8-10 basil leaves
  • 2 celery sticks (with leaves)
  • 6 tablespoons of extra virgin olive oil
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Nutella Christmas tree

Recipe description

L’Nutella Christmas tree it is a delicious dessert, quick and easy to prepare, ready in less than 20 minutes.

A scenographic, fun and affordable dessert made up of two layers of puff pastry enclosing a delicious Nutella and philadelphia-based cream.. the perfect dessert to conclude a Christmas menu.

Cocktails, aperitifs, tasty first courses, succulent second courses, scenographic desserts… you can find this and much more in the holiday recipes

Find out how to complete yours Christmas menu by consulting the section Christmas recipes by Chefsilvia. Happy holidays.

Nutella Christmas tree

Recipe ingredients

  • 2 rolls of puff pastry
  • 250 g of Nutella
  • 150 g of philadelphia
  • 1 egg
  • granulated sugar
  • 2 tablespoons of milk
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Potato crust roast

Recipe description

L’ Potato crust roast it is a tasty second course that is easily made in a short time

a very tasty roast which in this version becomes a refined dish suitable for special occasions such as that of Christmas. If you are looking for an important dinner or lunch like that of Christmas a valid alternative to the usual roast beef I suggest you try the potato crusted roast recipean excellent dish to make a good impression with your guests.

For others Christmas recipes consult the section Christmas recipes by Chefsilvia. Enjoy the reading.

Potato crust roast

Recipe ingredients

  • 1 pork fillet of about 1.2 kg
  • 1 shallot
  • 1 carrot
  • 1 stick of celery
  • 1 bunch of parsley
  • 3 sage leaves
  • 3 spoons of extra virgin olive oil
  • ½ glass of white wine
  • 5 medium sized potatoes
  • Salt and Pepper To Taste
  • 120 g of sliced ​​raw ham
  • 150 ml of meat broth
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Peking duck

Recipe description

L’ Peking duck it is the pride of Chinese cuisine, a very tasty and elaborate dish usually prepared on holidays.

This dish is the best known and most appreciated of Beijing cuisine prepared with a traditional recipe that required in the times
passed up to 3 days of processing. Originally, the recipe foresaw tasting only the duck’s skin which, before cooking, was carefully detached from the meat by blowing air through a straw.

Today, to conquer the palate of tourists, the recipe has been considerably simplified and enriched with meat often accompanied by rice and steamed vegetables.

We give you ours Peking duck recipe simplified and with ingredients available in all supermarkets so you too can enjoy a tasty dish for one ethnic dinner to do at home.

Peking duck

Recipe ingredients

  • 1 duck weighing approximately 1.5 kg
  • 1 tablespoon of barbecue sauce
  • 5 spoons of honey
  • 3 tablespoons of soy sauce
  • 100 g of sugar
  • Salt to taste
  • 4 tablespoons of sesame oil
  • 500ml boiling water for the glaze
  • 150ml water for the sauce
  • 1 teaspoon ginger powder
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Baked Potatoes Recipe – GialloZafferano’s Recipe

To prepare baked potatoes, we always recommend using yellow-fleshed potatoes.

Choose a large pan for cooking, so as not to overlap the potatoes. For better browning and irresistible crunchiness, we recommend using an aluminum tray or the classic oven tray.

Move the potatoes gently so as not to detach the external crust, the ideal would be to move them when the crust has already formed.

Blanching the potatoes before placing them in the oven makes them softer. If you want to skip this step, cook them for about twenty minutes longer.

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Roast with onion and nut gravy

Recipe description

L’ Pork loin with onion cream and walnuts it is a succulent roast and very simple to prepare.

Onions, mustard and slow cooking in milk make this meat particularly tasty but at the same time tender and digestible.

Slow cooking in milk makes this roast nutritious, healthy and low in calories even if the excellent taste makes it particularly suitable for an important lunch like that of Easter you hate Christmas

For others Christmas recipes consult the section Christmas recipes by Chefsilvia.

Roast with onion and nut gravy

Recipe ingredients

  • 1 kg and 200 g of pork loin
  • 2 onions
  • 2 tablespoons of mustard
  • Salt and Pepper To Taste
  • 1 liter of milk
  • 2 tablespoons of flour or potato starch
  • 4 tablespoons of extra virgin olive oil
  • 80 g of walnut kernels
  • 1/2 glass of white wine
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Roast stuffed with spinach and chestnuts

Recipe description

L’Roast stuffed with spinach and chestnuts it is the traditional Sunday dish, a second course full of flavor that is easy to prepare and is ready in less than an hour and a half.

Following ours step by step recipe you will obtain a nutritious dish where the sweet taste of the chestnut is dampened by the sapidity of the spinach and cheese for a truly appetizing encounter of flavours.

Thanks to the ease of preparation and the excellent taste, this stuffed roast is particularly suitable for an important lunch like that of Christmas

For others Christmas recipes consult the section Christmas recipes by Chefsilvia.

Roast stuffed with spinach and chestnuts

Recipe ingredients

  • 1 kg of roast veal/spinach
  • 600 gr of spinach or chard
  • Salt and Pepper To Taste
  • 2 tablespoons of grated Parmesan
  • 300 g of chestnuts
  • 5 spoons of extra virgin olive oil
  • 1/2 glass of white wine
  • 1 clove of garlic
  • 1 liter of meat or vegetable broth
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Chocolate Muffins

Chocolate Muffins

Podcast recipe

Duration 2:25 – Steps 7

Sitting in that cafe, I wasn’t thinking about you… thus began one of the most popular evergreens of Italian music. But today we’ll let you sit in a bakery to serve you the recipe for chocolate muffins! For several years now i muffin they depopulate in the famous American-style cafes: after having tempted you with them with heart and those lemon soft, today we’re tempting you with these irresistible sweets filled with little bits of dark chocolate, perfect to bite into during a break from study or work. But from a recent study conducted here in the editorial office, we have ascertained that they lend themselves very well to one of the most recurring morning gestures: dunking! Gourmands of the web hurry up, today we prepare chocolate muffins!

Check out these muffin variations too:

To prepare the chocolate muffins, start by pouring the creamed butter (i.e. very soft) and the sugar into the bowl of the planetary mixer. 1. Operate the whisk and let it mix for a few minutes, until it becomes a soft cream 2. If you don’t have a stand mixer, you can use an electric beater or a hand mixer. Then add the room temperature eggs and lightly beat a little at a time 3.

In this way the mixture will mix perfectly 4becoming a soft and homogeneous mass 5. In the meantime place a sieve in a container and pour in the flour and cocoa 6,

then the baking powder and the baking soda 7 and sieved. One spoonful at a time, add the powders 8 until they are completely absorbed 9.

At this point the dough will be very consistent so lighten it by adding the milk slowly, always at room temperature 10. Chop the chocolate with a knife, obtaining small pieces about 0.5 mm large 11 and add them to the mixture 12.

Mix thoroughly with a spatula to incorporate everything 13 and then transferred to a sac-à-few without a nozzle 14. Arrange the cups in a muffin pan and squeeze out about 100 grams of batter to make 12 cupcakes 15.

Bake in a preheated oven and in static mode at 180° for 28-30 minutes, doing the toothpick test to verify cooking 16 (for these muffins we do not recommend cooking in a convection oven as they would become too dry!). Once ready, take them out and let them cool 17 or if you really can’t resist, enjoy the still hot chocolate muffins 18.