År: 2013

Här kommer recepten på de fyra underbara rätterna vi blev bjudna på i lördags! På italiensk engelska eftersom Carlo skrivit ihop det åt mig, så ta det med glimten i ögat och våga skjuta från höften om det är något som inte är tydligt nog!

Middag med Mutti, 6 personer

FÖRRÄTT

SOUP OF LENTILS WITH MUTTI PEELED TOMATOES, VEGETABLES AND BACON

2 carrots mince
2 pieces of celery mince
1 onion mince
2 pieces of garlic mince
2 potatoes cut in cubes
2 zucchini cut in cubes
2 bay leaf
3 tablespoons of extra virgin olive oil
350 gr of Mutti peeled tomatoes
100 g of pancetta (fresh bacon)
200 gr of lentils
1 liter of water

How to do it:
Put the lentils in water for 2 hours. Brown all the vegetables with oil and bacon (fresh pancetta) and cut in a small cubes for 10 minutes. Add lentils (drain from water) and bay leaf and cook for ten minutes more. Add the Mutti peeled tomatoes mashed season with salt and pepper and cook for one hour. Serve with croutons.

PASTA

PASSATELLI WITH RABBIT SAUCE

For the sauce:

1 rabbit (around 1,5 kg)
100g of onion
100g of carrot
100g of celery
4-5 leaves of sage
1 branch of rosemary
400g of Polpa Mutti
3 glasses of red wine
20g of juniper
4 pieces of garlic

For the passatelli:

120g of parmesan cheese
120g of breadcrumbs
½ lemon skin grated
Half a tea spoon of fresh grated nutmeg
3 eggs
salt

How to do it:

Cut the rabbit in ten pieces and wash it under water. Cut celery onion and carrot in large cubes and put them with rabbit in a large plastic bowl. Add garlic and cover all with red wine. Marinate for 4 hours. Then dry the rabbit and put through the wine. Brown the vegetables mince in extra virgin olive oil and add the rabbit and all the herbs (juniper, rosemary, sage). Baste with red wine (new) and cook with cover for one hour minimum. Take off the pan from the rabbit and with the hands take the meat off the bones. Mix the meat of rabbit with the vegetables. Add Mutti Polpa, salt and pepper. Cook for 15 minutes.

For the Passatelli: whisk for 2 minutes the eggs, add all the ingredients and work into a dough. Put the dough in a potato masher and press to obtain a passatelli (around ten cm in lenght). Cook the passatelli in salted boiling water for three minutes and sauté them with rabbit sauce.

FISK

LARGE SLICE OF TUNA OR SEA BASS WITH RED BREAD AND VEGETABLE BAKED IN FOIL

Ingredients for 4 (!) servings:

1 kg of fresh tuna or sea bass cut in 8 large slices
200g of breadcrumb
70g of double tomato paste Mutti
2 table spoons of basil and parsley mince
100g of extra virgin olive oil
1 small piece of garlic
Salt and pepper
100g Mutti peeled tomatoes
200g eggplants
100g zucchini
100g carrots
100g onions
100g red peppers
1 leek
100g extra virgin olive oil
100g of cherry tomatoes Mutti

How to do it:
Mix together breadcrumb, tomato paste, garlic mince, basil, parsley and half of the olive oil. Seasoning with salt and pepper. Mix the rest of the oil with the large slice of tuna or sea bass and pass them down breadcrumb. Cut all the vegetables (except the leek) into strips and fry (sauteè) in oil in a nonstick pan. Add salt, pepper, Mutti peeled tomato, cherry tomatoes from Mutti – mix well. Cut the leek into long strips and boil them. Cut the paper into squares of 20 cm and pour the vegetables into the center of paper. Put the tuna on top of the vegetables and using the long strips of leek as laces, close the wrapper like a candy and cook in oven at 180°C for 8 to 10 minutes. Put the whole wrapper on a dish, and serve.

DESSERT

CHRISTMAS PANCAKE TURNOVER (crepes)

For crepes:

500 gr of milk
3 eggs
60 gr of butter
4 / 5 leafs of mint
200 gr of flour
100 gr of icing sugar

For the pastry cream:

500 gr of milk
5 eggs
1 vanilla beans
3 spoons of double tomato paste
250 gr of sugar

For the tomato puree sweet cream:

200 gr of tomato puree Mutti
100 gr of sugar
1 lemon skin grated
2 table spoons of Vodka
1 small bag of vanilla powder

How to do it:
In a casserole – warm the milk. Then mix together eggs, sugar, salt, melted butter, flour and mint. Put this mixture down the milk and start to do the crepes. For the cream: boil milk with the vanilla beans , in the same time beat eggs with sugar, flour, and double tomato paste Mutti. Mix the mixture with milk and cook for 10 minutes more on very light fire. About the tomato puree cream: mix all the ingredients in a casserole, and boil for 10 minutes. Stuff the crepes with the yellow cream and close it with a orange stripes to obtain a turnover. Then put the tomato puree cream down in a plate on top the crepes turnover, and decorate with whipped cream and fruits.

Enjoy!