Trout stuffed : Umbrian recipe

Trout stuffed (Seconds fish) 

The stuffed trout is a dish that is prepared without too much difficulty in about 1 hour. 

Ingredients for 4 people: 

4 trout 

2 cloves of garlic 

1 onion 

1 pound of ham 

extra virgin olive oil 

60 grams of shelled pine nuts 

100 grams of bread crumbs 

4 sage leaves 

1 sprig of rosemary 

chopped parsley 

2 lemons 

1 glass of white wine 

salt 

pepper 

 

Preparation: 

Clean the trout, then fry in a pan with chopped garlic, onion and ham with olive oil, pine nuts and breadcrumbs for about 2 minutes. 

Add salt, pepper, sage, rosemary, chopped parsley and grated lemon peel. 

Stuff the trout with the mixture freshly prepared and arrange in a baking dish greased with oil. 

Add lemon slices drizzled with olive oil and wine. 

Put in the oven for about 20 minutes at 200 ° C, basting occasionally with the cooking trout.

Carp vegetables : Umbrian recipe

Carp vegetables : Umbrian recipe

Carp vegetables (Seconds fish )

The carp with vegetables is prepared with carp of Lake Trasimeno, cooked , stewed life to a dish very tasty and filling , served with a red wine is not too dense .

For this dish should be cooked boiled carp , it must be accompanied with a white good body , which may be the Vermentino di Gallura or Grechetto Colli Trasimeno .

Let's see the ingredients for 4 people:

4 slices of carp Trasimeno

2 lemons

1 rib of celery

4 succhine

1 bunch of arugula

2 cloves of garlic

extra virgin olive oil, strictly Umbria :-)

salt

black peppercorns

The preparation of this dish takes 20 minutes and the same for cooking , and then in 40 minutes can be served at the table hot.

We wash the slices of fish, we boil in a pot with water in a slice of lemon, salt , a stick of celery and two grains of black pepper.

So we cook in boiling water for 10 minutes, the slices of carp .

We clean the zucchini and cut them into sticks or whatever you like and let them boil in salted water for about 2 minutes , and likewise clean the arugula and let sollentare for about 1 minute in salted water.

We prepare dishes in a carpet of vegetables, seasoned with lemon juice, salt and oil and recline on the slices of fish. Similarly seasoned with a mixture consisting of oil, pepper and garlic cloves crushed and burned . To finish decorated with a slice of lemon and a bit of arugula raw.

Enjoy your meal.

Torta ( Cake ) al Testo : Umbrian Recipe 

Torta al Testo : Umbrian Recipe 

Ingredients ( 2 cakes )

500 g of white flour

2 whole eggs

50 grams of grated Parmesan cheese

25 grams of grated pecorino cheese

30 cc of milk

20 grams of extra virgin olive oil

1 packet of instant yeast

Water q.b.

 

Preparation

1 Umbrian text

Process

Put the flour on a work surface and form a central cavity in which to add the eggs and cheese. Combine oil , milk and yeast dissolved in a little ' warm milk .

Mix thoroughly and with the help of ' warm water mix well until dough is soft and smooth.

Divide the dough into two parts and lay them out on a work surface , forming two round pizzas about 1 cm high . At the same time heat the text on gas, sprinkling it with flour ( flour is colored when the text is ready for cooking ) .

Put the cake on the text , pierce with a fork and lower the heat below the text. The cake is cooked when it is leavened and well colored .

It can accompany meats and meat with gravy.

Truffled Penne : Umbria Recipe

Truffled Penne : Umbria Recipe

Truffled Penne  

Ingredients for 4 people: 

· 500 g of feathers 

· Cream 

· 100 g of grated Parmesan cheese 

· 100 g of blacks truffles from Norcia 

· Butter, salt and pepper. 

Preparation  

Mix the butter in a pan, cream and a bit 'of grated Parmesan cheese. Boil the penne in salted water, until al dente, drain and sauté in a pan, add the truffle and parmesan cheese before removing from the fire.

Pappardelle Norcina : Original Umbrian Recipe

What you need

500 gr. pappardelle 

· Extra virgin olive oil 

· garlic 

· parsley 

· Sausage from Norcia 

· White wine 

· cream 

· Salt and pepper 

How to do

Sauté the garlic, add the sausage and fry everything together adding a little 'wine. At this point add the cream, parsley and a pinch of pepper. United already cooked the pasta separately and cook together for a few moments.

Chickpea soup : Original Umbrian Recipe

Chickpea soup : Original Umbrian Recipe - Minestra di ceci

Ingredients

400 g of dried chickpeas
200 g . of chopped tomatoes
1 carrot
1 stalk celery with leaves
1 small onion
1 sprig of parsley
1 sprig of rosemary
200 g of mixed pasta for soup
oil , salt and pepper to taste

Preparation 

Soak the chickpeas in plenty of water with a tablespoon of salt or baking soda and keep them soak overnight .
Chop the celery and carrot in a big way , minced parsley and chives finely.
Make fry the onion in a little olive oil in a large pot , add us celery and carrot and saute lightly .
Add the chickpeas , a pinch of red pepper (if you like ) , chopped tomatoes and cook for a minute please .
Now cover everything with water (preferably hot ) , add the rosemary , season with salt and cook for about 90 minutes or until the beans are thoroughly cooked.
In cooking , the beans must always be covered with water , then add hand it is consumed .
When cooked, add the pasta , parsley and season with salt , cook over the right time for the pasta and serve at the table.
Serve hot !





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Agnolotti Tartufo : Original Umbrian Recipe

Agnolotti Tartufo : Original Umbrian Recipe

Ingredients

100 gr. lean beef 

100 gr. pork loin 

100 gr. chicken giblets 

2 tablespoons oil 

50/60 gr. white truffle 

50 gr. ham 

4 tablespoons of grated Parmesan cheese 

5 eggs 

200 g white flour 

Preparation: 

Chop the flesh of beef, pork loin and chicken giblets, add a little oil, and fry over a low heat slowly for about 40 minutes. Mix the cooked meat with truffles and prosciutto. Add 2 eggs, Parmesan cheese, salt and pepper. 

We prepare the dough with flour and 3 eggs, mix well and roll out the dough with a rolling pin until you get a thin sheet. 

Divide the dough into two equal parts, in a put the filling leaving a border of about 4 cm and overlay the other half of the pastry. 

At this punt cut into squares of about 5 cm and seal ring for good by joining the edges of the pastry. 

Put in boiling water for 4 minutes.