Discover Ilaria Bertinelli’s recipe for preparing a wonderful Meatloaf for the Easter period!

Ingredients:

  • 700 g of turkey minced meat
  • 230 g already cleaned asparagus
  • 130 g Nero Trieste cooked ham
  • 70 g breadcrumbs
  • 30 g grated Parmesan cheese
  • 4 eggs
  • 30 g extra virgin olive oil
  • 20 g milk
  • Salt and Pepper To Taste

Method:

Cook 3 hard-boiled eggs: bring the water to a boil in a small pan, toss the eggs when the water boils and let them cook for 8 minutes. Wash the asparagus and cook them in a non-stick pan with about 15 g of extra virgin olive oil until they are cooked, but still firm. In a bowl, mix turkey with 25 g of breadcrumbs, Parmesan, milk, an egg and a pinch of salt and pepper to obtain a homogeneous mixture. Take a large sheet of greaseproof paper, brush it with the remaining oil and place the meat mixture on it in m, or form a rectangle of about 35×25 cm. Cover the meat with a layer of cooked ham, lay the asparagus on top of the ham, orienting them parallel to how you will roll the rectangle, then complete with the remaining cotto. Roll it all together forming a nice cylinder that you will close at the ends and sprinkle with breadcrumbs. Close the roll in the parchment paper and bake it in a ventilated oven preheated to 180 degrees for about 20 minutes, then open the parchment paper and cook for another 5-7 minutes. Serve the sliced meatloaf


Prepare a mixture of oil, honey and lemon in equal parts. Spread a little mustard Masè on the slice cut off a finger of cooked ham. Put it on the grill brushing it with the honey sauce. On the side, remove the cores from the Golden apples and cut into thin slices. Cover them with a mixture of brown sugar, cinnamon and a little pepper. Grigliatele brushing them with melted butter. Serve ham with apples.

Ingredients

Typical Masè cooked ham Mustard Masè 2 Golden apples Oil, honey, lemon, brown sugar, cinnamon, pepper Q.B.


In a pan, put a little oil and fry the finely chopped onion, add the rice and toast it; blend with the white wine, then start to roll with the stock until the rice is cooked, but al dente. Add the artichokes cut into small pieces and cream with the cream and Parmesan, season with salt and pepper and leave to cool.

Cover a silicone or non-stick donut mold with the slices of Nero Trieste so as to perfectly cover the whole mold, pour in the risotto with the artichokes, close the top surface with the ham. Leave the risotto to rest in the mold for a few minutes, then invert the mold onto a large serving dish so as to turn off the Savarin and serve immediately.


Ingredients:

  • 100 g fresh spinaches
  • 100 g grated Parmigiano Reggiano
  • 5 eggs
  • 40 g butter
  • q.s. salt

 

Method:

Preheat the oven to 180 ° C.

Cook the spinaches in a pan with the butter with a pinch of salt. Separately, beat the eggs with the grated Parmesan.

Lightly crush the spinaches, blending them and add them to the eggs. Pour the mixture on a baking sheet lined with parchment paper and bake it in the oven for about 10 minutes. Remove from the oven and allow it to cool. In the meantime, prepare the filling. Mix the soft cheese to make it creamy and smooth with salt and pepper if necessary. Spread the cheese on the spinach omelette, form a layer of Nero Trieste cooked ham and roll up the omelette to form a tight cylinder. Wrap the omelette in the plastic wrap and let it rest for at least 15 minutes at room temperature or in the refrigerator. Slice the warm or cold roll to taste.


Discover Ilaria Bertinelli’s recipe to prepare the stuffed crispy terracotta pancakes and apple mayonnaise

Ingredients:

  • 250 g of water
  • 125 g of chickpea flour
  • 6 slices of NeroTrieste
  • 1 Pink Lady apple
  • 30 g grapeseed oil
  • 1 heart of celery
  • ½ lemon juice
  • ½ teaspoon of ginger powder
  • breadcrumbs, extra virgin olive oil, salt, black pepper

 

Method:

Prepare the mixture for the panelle. Put 250 g of water on the stove and when it reaches the boiling point, add a pinch of coarse salt, remove it from the heat and pour the chickpea flour mixing through a whisk so that it doesn’t form any lumps. Put back the mixture to heat and allow it to simmer for about 30 minutes. Cover a baking tray with a sheet of parchment paper and pour over the chickpea flour polenta pulling it with a spatula to a thickness of about 1 cm. Allow it  to cool down.

In the meantime, prepare the apple mayonnaise of my friend Chef Morena Maci … even if mine it’s a simplified version! Peel the apple, cut it into cubes and cook it in a closed container (not hermetically) in the microwave (it takes me about 15 minutes at medium power). Allow the apple to cool down completely, then put it in a tight and high container, add the lemon juice, the ginger powder, a pinch of salt and blend it all with an immersion blender, adding some grapeseed oil so as to form a consistency similar to mayonnaise. Keep aside.

With a 5 cm diameter circular biscuit mold, cut the chickpea polenta disks. Brush them with extra virgin olive oil, cover them well with some breadcrumbs and brown them well in a non-stick pan with a little bit of oil. When the disks are crispy on both sides, lay them on a serving dish and assemble them. Place half a slice of NeroTrieste on each flute, add a tuft of apple mayonnaise with a pastry bag or a teaspoon and complete it all with a piece of celery and a pinch of black pepper.

Serve these snacks warmly.

 


Discover the Shrimps & Bacon recipe to prepare these in their mini size version

Ingredients:

  • 400 g of 00 flour
  • 30 g of brewer’s yeast
  • 3 dl of water
  • salt, oil / to taste
  • peanut oil for frying
  • fig jam / to taste
  • goat cheese / to taste
  • cooked ham / to taste

Method:

Dissolve the yeast in warm water, then add it to the flour and add the salt, then knead until you get a homogeneous mixture. Let it stand covered until it increases in volume. Roll out the dough and, with a coppapasta, get small circles. Fry the circles in plenty of seed oil and, once ready, open them in half, spread them with a teaspoon of goat cheese, one of fig jam and a slice of cooked ham. Then close it with the other half and serve.


Discover Antonella’s recipe for preparing the Parisian

Ingredients:

  • 250 g of pizza dough
  • 250 g of puff pastry
  • 1 bunch of hops
  • 10 pumpkin flowers
  • 150g of cooked ham
  • 100 g of provola
  • Extra virgin olive oil
  • Salt / to taste
  • Rose hip jelly

 

Method:

Stew the hop tops in slightly salted water and a drizzle of oil. Roll out the pizza dough in a pan and fill it with the cooked ham cut into thin slices, the hops, the shredded pumpkin flowers, the provola, into chunks, and finally add a little bit of oil. Cover everything with puddled puff pastry. Bake for around 35 minutes. Serve the Parisian as finger food, cutting these into squares, accompanied with a teaspoon of rose hip jelly.