Scaloppine with white wine and cream, the recipe

Le scaloppine al vino bianco e panna, la ricetta

Scaloppine al vino bianco e panna, la ricetta.
This is one of my favorite dishes that my mom makes. I think it's a Swiss dish because it's a variation of the more classic scaloppine al vino bianco.
We serve it with parboiled rice (or basmati).

Ingredients:

– 4 slices of veal;
– 1 glass of dry white wine;
– 200 ml of cooking cream;
– 1 small onion;
– 2 tablespoons of olive oil;
– 30 g of butter;
– Flour to taste;
– Salt and pepper to taste;
– Parboiled rice;
– Two glasses of meat broth.

Preparation:

First start by preparing the rice, since it takes about twenty minutes to be ready. In a small saucepan, brown some onion with a knob of butter; once the onion is lightly browned, add the rice and add the broth. Check every now and then if there is still liquid and, if necessary, add more broth.
Preparation of the slices: lightly flour the veal slices and shake them to remove the excess flour. In a large pan, heat the olive oil and butter. Add the veal slices and cook them over medium-high heat for about 2-3 minutes per side, until golden. Remove the slices from the pan and set aside.
In the same pan, add the finely chopped onion and fry until it becomes transparent. Pour in the white wine and let the alcohol evaporate for a few minutes. Add the cooking cream and mix well. Leave to cook on low heat for about 5 minutes, until the sauce thickens slightly.
At this point, return the veal slices to the pan and leave them to cook in the sauce for another 2-3 minutes, turning them once, so that they are well flavoured.
Season with salt and pepper to taste.
Serve the scallops in white wine and cream hot, accompanied by rice.

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Le scaloppine al vino bianco e panna, la ricetta

Le scaloppine al vino bianco e panna, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Scaloppine with white wine and cream, the recipe – Coquilles Saint-Jacques au vin blanc et crème, la recette – Vieiras al vino blanco y nata, la receta – Vieiras com vinho branco e natas, a receita – Jakobsmuscheln mit Weißwein und Sahne, das Rezept – Công thức làm sò điệp với rượu vang trắng và kem

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

Stewed or casseroled octopus, the recipe

Il polpo in umido o in casseruola, la ricetta

Stewed or casseroled octopus, the recipe.
Some time ago, on a ship, I tasted a good stewed octopus (at the buffet). Having already tasted it in many restaurants, I decided to offer you the recipe here.

Stewed octopus is a traditional Mediterranean dish, appreciated for its simplicity and its rich and tasty taste. This recipe combines the delicate flavor of octopus with a tomato sauce and aromas that make it irresistible. Here's how to prepare it.

Ingredients

– 1 octopus of about 1-1.5 kg;
– 400 g of peeled tomatoes (or tomato puree);
– 1 medium onion;
– 2 cloves of garlic;
– 1 glass of dry white wine;
– 1 bay leaf;
– 1 sprig of rosemary;
– 1 chili pepper (optional);
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley to garnish.

Procedure

Preparing the octopus:
– If the octopus is fresh, clean it thoroughly under running water, removing the viscera and eyes. You can ask the fishmonger to do this for you.
– If the octopus is frozen, defrost it completely in the refrigerator and then rinse it.
Cooking the octopus:
– Bring a large pot of lightly salted water to the boil.
– Immerse the octopus in the boiling water for about 30-40 minutes, until it is tender. You can check the cooking by sticking a fork into the tentacles: they should be soft.
– Drain the octopus and let it cool slightly, then cut it into pieces of about 2-3 cm.
Preparation of the base:
– Finely chop the onion and garlic.
– In a large saucepan, heat a little extra virgin olive oil over medium heat.
– Add the chopped onion and garlic, and fry until golden and fragrant.

Adding the octopus and herbs:
– Add the octopus pieces to the saucepan and brown them for a few minutes.
– Pour in the white wine and let it evaporate, stirring occasionally.

Stewing:
– Add the peeled tomatoes (or tomato puree) to the saucepan.
– Add the bay leaf, rosemary sprig and chilli pepper (if using).
– Mix well and bring to the boil, then reduce the heat to low.
– Cover the saucepan and simmer for about 45-60 minutes, until the octopus is tender and the sauce has thickened. Stir occasionally and add a little hot water if necessary to maintain the right consistency.

Seasoning adjustment:
– Season with salt and pepper to taste.
– Remove the bay leaf and the sprig of rosemary.

Service:
– Serve the stewed octopus hot, garnished with chopped fresh parsley.
– Accompany it with croutons, polenta or boiled potatoes for a complete and satisfying meal.

Tips:
Tender and tasty: slow cooking is essential to obtain a tender and tasty octopus. Take your time and let the octopus absorb all the aromas of the sauce.
Regional variations: in some regional variations, black olives, capers or even potatoes are added directly to the casserole during cooking.
Advance: this dish can be prepared in advance and reheated at the time of serving. Resting allows the flavors to blend further.

Stewed octopus is a dish that conquers with its authentic taste and simplicity. Perfect for a dinner with friends or for a Sunday lunch with the family, it is a perfect example of how Mediterranean cuisine knows how to enhance the flavors of the sea with few, but expertly combined, ingredients. Enjoy your meal!

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Here is a photo of the dish enjoyed on board:

Photo taken with Honor 20.

Stewed or casseroled octopus, the recipe – Compote de poulpe ou cocotte, la recette – Pulpo guisado o a la cazuela, la receta – Polvo estufado ou caçarola, a receita – Geschmorter Oktopus oder Auflauf, das Rezept – Công thức bạch tuộc hầm hoặc thịt hầm

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

The terraces overlooking the sea of ​​the Cinque Terre

Le terrazze sul mare delle Cinque Terre in Liguria

The Seaside Terraces of the Cinque Terre in Liguria.
The Cinque Terre, located on the northwest coast of Italy, is one of the hidden gems of the Mediterranean. This picturesque region is famous for its charming terraces overlooking the sea, creating a breathtaking view and a unique experience. In this article, we will take you on a discovery of the terraces of the Cinque Terre, offering an in-depth look at what makes this place so special.
The Cinque Terre comprises five charming coastal villages: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore. These ancient villages have developed along the steep cliffs of the Ligurian coast, creating a breathtaking landscape of terraces, vineyards, and colorful houses.
A distinctive feature of the Cinque Terre is its unique architecture. The houses crowd the slopes of the mountains, with characteristic stone steps that serve as terraces. These terraces not only create space for homes, but are also used to grow grapes, olives and lemons.
The terraces of the Cinque Terre are famous for their vineyards, which produce the prized Sciacchetrà wine. These vines are located on slopes so steep that the grapes have to be picked by hand. Walking through the vineyards and lemon groves offers a unique experience that will make you feel at one with nature.
One of the main attractions of the terraces of the Cinque Terre are the panoramic views they offer. The colorful houses overlooking the sea create an incomparable scene, with the deep blue of the Mediterranean clashing with the green of the hills. It is difficult to find a better place to enjoy such a spectacle, especially at sunset.
The terraces of the Cinque Terre are not only fascinating to look at, but also offer numerous opportunities for hiking. The paths that connect the villages offer breathtaking scenery, with views that change with every step. Among the most famous trails are the Sentiero Azzurro and the Sentiero dell’Amore, both perfect for exploring the terraces and admiring the natural beauty of the area.
The Cinque Terre were declared a World Heritage Site by UNESCO in 1997. This recognition is justified not only by the beauty of the villages and terraces but also by their historical importance as an example of how man can adapt to the surrounding environment.
Visit more than one village: Each village has its own unique charm, so don't limit yourself to just one. Explore more than one to get a complete view of the Cinque Terre.
Taste the local wine: Try the famous Sciacchetrà, but don't forget the fresh seafood dishes and local specialties.
Plan ahead: The Cinque Terre can get crowded during the tourist season, so plan your visit in advance.
Respect the environment: The Cinque Terre terraces are a natural treasure, so be sure to respect the environment and follow local rules for conservation.

Cinque Terre is one of the most fascinating and unique destinations in Europe. Its combination of breathtaking landscapes, history, and local culture makes it an essential place for lovers of natural beauty and authentic experience. Whether you are looking to relax in an enchanting environment or want to explore unspoiled nature, the terraces of Cinque Terre will offer you all this and much more.

Have you ever walked one of the Cinque Terre trails?
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Le terrazze sul mare delle Cinque Terre in Liguria

Photo taken with Canon EOS M100 and lens Tamron 16-300.

The terraces overlooking the sea of the Cinque Terre in Liguria – Les terrasses avec vue sur la mer des Cinque Terre en Ligurie – Las terrazas con vistas al mar de Cinque Terre en Liguria – Os terraços com vista para o mar de Cinque Terre na Ligúria – Die Terrassen mit Blick auf das Meer der Cinque Terre in Ligurien – Ruộng bậc thang nhìn ra biển Cinque Terre ở Liguria – 俯瞰利古里亚五渔村大海的露台 – リグーリア州チンクエテッレの海を見渡すテラス

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

Vigneti trentini

Vigneti trentini.
Non ero mai stato in Trentino prima della settimana scorsa. In occasione della visita alle Cantine Ferrari (here) non potevo esimermi dallo scattare un bella foto dei vigneti che abbondano sui pendii dell’Adige.
Tanto verde e una cura del territorio che ha pochi eguali in Italia.

vigneti_trentino