brodo

Gli involtini di tacchino ripieni con funghi Champignon sono un secondo piatto molto gustoso per una cena sfiziosa tra amici!

Involtini di tacchino ripieni con funghi Champignon

Tacchino fette (800 g totali) 4

Salsiccia 200 g

Funghi Champignon 400 g

Pancetta fette sottili 16

Scamorza (provola) affumicata 200 g

Brodo vegetale 50 g

Olio di oliva extravergine 20 g

spicchio

Prezzemolo tritato 1 ciuffo

pizzico

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2015/02/ljx9zn/ljx9zn.mp4

I Canederli (Knodel) sono un primo piatto squisito tipico della cucina trentina: grossi gnocchi di pane, latte, uova e speck cotti in brodo!

Canederli : Ricetta originale con foto passo passo dei Knodel

250 gr di mollica di pane raffermo

circa 150 gr di latte

gr di speck Alto Adige

gr di cipolla bianca

uova

erba cipollina

prezzemolo

cucchiaino di burro

sale

brodo di carne o se preferite vegetale (per la cottura)

ammorbidire il pane per fare i Canederli 

Prima di tutto tagliate la mollica di pane a pezzettini di 1 cm e ponetelo in una ciotola in cui unirete man mano del latte, prima 50 gr poi il resto solo se necessario. Attenzione che il pane deve ammorbidirsi e non gocciolare. spugnatelo con le mani e lasciatelo riposare in ciotola 10 minuti.

saltare in padella speck e cipolle per i Canederli 

Poi saltate in una padella il burro con la cipolla tritata e lo speck a dadini o striscioline per 2 minuti:

come fare i canederli 

Poi riprendete il pane controllate la consistenza e strizzatelo con le mani eliminando il liquido in eccesso. Poi aggiungete le uova, un pizzico di sale l’erba cipollina sminuzzata il prezzemolo sminuzzato e la padellata di speck.  Infine mescolate insieme come si fa per le polpette e ricavate delle palline di 5 cm ciascuna arrotondandole bene tra le mani.

cuocere e servire i canederli 

Infine cuocete in una pentola capiente nel brodo bollente per 12 – 15 minuti, il tempo che saliranno a galla!  Ecco pronti i vostri Canederli 

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole ...

Castelmagno Cappelletti in Broth

nullLB. beef tongue

flour

1LB. beef flank

1LB. castelmagno cheese

nullLB. beef shank

ricotta cheese

eggs

carrots

onion

garlic

celery

cinnamon

beef bone,

whole clove

Pepper

null Parsley

bay leaf

Salt

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole clove, a few peppercorns, 1 bay leaf, 1 sprig of parsley, the meat, and the bone. Simmer on low for 5 hours. Strain the broth and divide it into two portions; flavor one portion with the cinnamon stick and cook for another 30 minutes.

For the filling: mix the crumbled castelmagno cheese, the ricotta, and freshly ground pepper.

For the cappelletti: Form a dough with the flour, eggs, and a pinch of salt; cover and let rest in the refrigerator for 1 hour. Roll it into a very thin sheet and cut it into 1 1/2” squares. Put a small spoonful of the filling in the center of each square. Moisten the edges of the squares with a bit of water. Fold over the opposite corners of the squares to form triangles; press around the filling to remove any air, then fold the two corners at the base of the triangles one over the other and seal them to create the “hats,” or cappelletti. Cook them in the broth without the cinnamon for a few minutes, just until they float; add the flavored broth and serve immediately.

Pastina is Italy’s ultimate comfort food. It’s buttery, cheesy and silky and will cure any ailment.

Pastina

chicken stock (1 Litre)

pastina

butter

pecorino romano

salt

olive oil

In a medium sized pot on a high heat, bring the chicken stock to a boil. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid. 

Take the pastina off the heat, season to taste with salt and stir through the cheese . Finish off with a sprinkling of extra cheese and drizzle of olive oil

This was truly the best thing I have EVER eaten. The first time I made it, I realized too late that my Parmesan block was spoiled, so I had to use grated parm/romano, which I do not recommend. The cheese just curdled and didn't actually melt down. The next day I bought a fancy block of Pecorino Romano and tried again, it was literally to die for. I also used finishing salt and smashed it down and used that as my salt at the end, and that kicked the flavor up a few notches. Other than that, I kept the recipe exactly as is and this will be my forever go to!!

Loved this recipe, sharing with all my friends.

How would you go about using fresh pastina? Would I follow the same steps?

Reminds me of my childhood. Thank you. Perfect

https://daenskitchen.com/wp-content/uploads/2022/09/Pastina-VO.mp4

Pastina VO

This Italian Pastina Soup has the power to soothe your soul. Ready in 25 minutes, with a simple broth that feels like a warm hug in a bowl!

Italian Pastina Soup (Simple Vegetable Soup in 25 Minutes)

pastina pasta (I’ve used stelline pastina shape)

brown onion

vegetable broth (or

Salt and black pepper

Roughly chop the onion, carrots, celery and garlic cloves (you don’t need to be too precise)

Pour the vegetable broth in a large pot and add the chopped vegetables, bay leaf and parmesan rind. Season well with salt and black pepper, then place the lid on and simmer for approximately 20 minutes over medium-high heat 

With a fork, check that the vegetables are cooked (they should be soft and tender). Remove the bay leaf and rind then strain out the vegetables through a slotted spoon or colander

Add the cooked vegetables to a blender with ½ cup of water and blend until smooth

Pour the blended vegetables back to the pot with the vegetable broth and stir through. Taste for seasoning

Bring soup back to a boil, then add the pastina pasta. Ensure to stir the pastina every minute or so, to ensure it doesn&#39;t stick to the bottom (pastina usually takes about 5-6 minutes to cook)Serve in bowls - optional garnish with chopped parsley, grated parmesan cheese and a drizzle of olive oil and enjoy your soothing Pastina Soup!

Absolutely delicious!  My husband has been battling a bug the past two days and this was the perfect remedy.

I added an extra garlic clove then blended turmeric, chicken bouillon, and 1/2 cup of water with the veggie mix.  

I did not add salt since the bullion has a good amount of sodium content. 

I used tiny ring noodles (smaller than ditalini) since my store didn’t have Pastina.

We will be making this on a regular basis.  Great way to get kids to eat their veggies too!

This was absolutely delicious!

I have a garlic and onion sensitivity so I left those out, and just used other seasonings. It turned out great! The soup tastes like I was slaving away at it all day, but it was quick and easy to make. I absolutely loved this.

Excellent tasting soup! Family loved it
I added more garlic probably lol

Made this with chicken broth, ditalini noodles and a little fresh grated ginger as that is what I had on hand. Loved it! My 2.5 year old gobbled it up! Bug hit for the the whole family.

This is an excellent quick and easy veggie soup which I have always made- using any kind of small soup pasta I have on hand.  Sometimes will add a cubed potatoe or zucchini-might have to adjust the cooking time, but always turns out great, blended broth might vary- depending on which veggies you use

This recipe will be a family staple forever! We all love it. So simple and easy to make and so yummy. My vegetable-hating 10 year old begs for it! Seriously perfect.

Welcome to Pastina....the ultimate Italian comfort food. Whether you need a cozy meal or feeling under the weather, this recipe takes 8 minutes to make and always hits the spot!

Pastina - Italian Comfort Food (Ready in 8 minutes)

vegetable broth

cheese

extra virgin olive oil

parmesan cheese

Black pepper

In a small pot, pour in the vegetable broth and season with a pinch of salt and pepper.  Cook over a medium-high heat with the lid on and bring to a boil

Once boiling, add the pastina and stir through the broth. Continue to stir it every now and then so it doesn’t clump or stick to the bottom. Cook until al dente (according to package instructions)Pastina typically takes between 5-8 minutes to cook

Once cooked, turn off the heat and add in the finely grated parmesan cheese with a drizzle of olive oil. Continuously stir the pastina for 1-2 minutes to thicken the broth and create a creamy consistency

Serve in bowls and garnish with a light drizzle of extra virgin olive oil, extra parmesan cheese and black pepper and enjoy your yummy bowl of Italian Pastina!

Simple, good, comforting. I did add a tablespoon of butter at the end for a little richness.
I will be making this often!

Sounds delicious! I bought some Stelline at the airport leaving Italy. We are going to make it tomorrow.

i always come back to this recipe whenever i’m sick or just need a good comfort meal. i swear it’s a cure-all!

Do you ever have food so good you want to cry? This was one of them. I feel so warm inside!

Top 6 brodo recipes from across the web

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Involtini di tacchino ripieni con f...

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Pastina

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Top 6 brodo recipes from across the web

The most viewed brodo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Involtini di tacchino ripieni con f...

Canederli : Ricetta originale con f...

Castelmagno Cappelletti in Broth

Pastina

Italian Pastina Soup (Simple Vegeta...

Pastina - Italian Comfort Food (Rea...

The most viewed brodo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine