It feels like you’re on vacation: recipes for delicious and unusual dishes from hot countries – braciole, fattoush and burnt Basque cheesecake

It feels like you’re on vacation: recipes for delicious and unusual dishes from hot countries – braciole, fattoush and burnt Basque cheesecake

Let’s not repeat the platitude that the way to a man’s heart is through his stomach (even though it seems like they just did!). There is an idea to optimize the itinerary: if you decide to have a romantic dinner, why not go on an impromptu gastronomic trip together? We’ve put together a compact but dynamic menu of dishes from warm-weather countries famous for their cuisine. Repeat all the recipes at once, spread the appointment over three times – or just hand him the magazine, let him find his way too.

We’ve put together a compact but dynamic menu of dishes from warm-weather countries famous for their cuisine. Repeat all the recipes at once, spread them over three appointments – or just send him the link, let him find the way too.

Braciole – stuffed beef rolls

It feels like you’re on vacation: recipes for delicious and unusual dishes from hot countries – braciole, fattoush and burnt Basque cheesecake

This amazing dish is made in Italy: a symphony of flavors and textures will make it a hit in your personal recipe book. Braciole (this is the plural, a roll is called braciola) is served with wide and long pasta – it goes well with the sauce in which you will simmer the meat.

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Ingredients:

  • Large and oblong pieces of beef rump (400-500 g) – 4 pieces;
  • Grated Parmesan or Pecorino Romano cheese – 4 tablespoons;
  • Finely chopped parsley – 3 tbsp. I;
  • Prosciutto (bacon will do) – 4 slices;
  • Garlic – 1 clove;
  • Pine nuts – a generous handful;
  • Olive oil, salt, pepper.

For the sauce:

  • Passata or tomatoes in their own juice – 1 can;
  • Basil – a few fresh leaves or 1 tsp. dried;
  • Dry red wine – 1 glass;
  • Garlic – 1 clove.

How to cook:

  1. Gently but carefully crush the meat through the cling film. Arrange the pieces, season with salt and pepper and top each with a mixture of grated cheese, garlic, herbs and pine nuts. Garnish with slices of prosciutto or bacon.
  2. Roll the rolls tightly across and secure with twine or skewers. Fry in a pan in heated olive oil (put a crushed garlic clove with the flat side of a knife) until golden brown – about 3-4 minutes per side.
  3. Pour in the wine and, once ready to boil, remove the garlic and add the tomatoes and basil pureed in a blender. Reduce heat to low and cook covered for 2 hours, carefully turning occasionally. If the sauce thickens too much, add a little water.
  4. Remove whatever you used to hold the rolls together and cut each one crosswise. Serve hot, pouring the sauce over the dish.

Fattoush – very crispy salad

The popular Levantine (Syrian-Iranian) appetizer is prepared very quickly and very simply, but impresses with its fresh aroma and appetizing appearance. It also doesn’t require cutlery: you can scoop up the fattoush with the pita chips you prepare. The less dishes you do, the more romantic it is, right?

Ingredients:

  • Good tomatoes – 3-4 large;
  • Cucumbers – 3 medium or 2 large;
  • Radish – 4-5 pieces;
  • Dense leaf lettuce (butter or romaine) – 1 bunch;
  • Parsley, mint – 4 sprigs each;
  • Lemon – ½;
  • Garlic – 1 clove;
  • Sumac – 1 tbsp.
  • Pita – 2 pieces;
  • Olive oil, salt.

How to cook:

  1. Grease the pitas with olive oil and put in the oven preheated to 200 degrees for 5 minutes.
  2. Meanwhile, prepare the vinaigrette: mix another 2 tablespoons of olive oil with finely chopped parsley and mint leaves, the juice of half a lemon, a clove of garlic from the press, sumac and a pinch of salt. Mix well.
  3. Cut the tomatoes and cucumbers into large cubes, and the radishes into thin slices, tear the salad with your hands.
  4. Mix all the vegetables in a salad bowl, pour the sauce over them, stir gently just before serving, otherwise the fattoush risks becoming liquid.
  5. Break up the pita and place it on your dish. You can have fun!

“Burnt” Cheesecake

Light as a cloud, intensely creamy on the inside, and charred to a distinctive brown crust, this dessert was invented in San Sebastian (aka Donostia, the capital of the Basque Country in Spain). It is prepared without a crust, so Buck cheesecake can be called an exquisite version of cottage cheese casserole.

Ingredients and accessories:

  • Cottage cheese with normal fat content – ​​600 g;
  • Cream 35% – 300 ml;
  • White sugar – 180 g;
  • Large eggs – 4 pieces;
  • Flour – 1 tablespoon;
  • Salt – ½ teaspoon;
  • A few drops of vanilla extract (optional);
  • Heat-resistant springform mold with a diameter of 20 cm, baking paper.

How to cook:

  1. It is important that all products at the mixing stage are at the same temperature – room temperature. Therefore, take the cream cheese and eggs out of the refrigerator beforehand. Preheat the oven to 250 C, place the baking paper in the mold so that its edges are higher than the side.
  2. In a bowl, mix the sugar, salt and cottage cheese until smooth (you can use a hand blender at low speed. Add the eggs one by one, then pour in the cream, then add the flour and add extract, stirring the mass after each new ingredient.
  3. Pour the liquid mass into a mold lined with parchment paper. If air bubbles form, gently tap the mold on the edge of the table.
  4. And put it in the oven for 30-40 minutes. After this time has passed, turn off the oven, but do not take the cheesecake out immediately – leave it with the door ajar for another 10 minutes.
  5. Remove from the oven, leave the dessert in the mold and let it cool completely (at least 5 hours), then put it in the refrigerator overnight. Before serving, carefully remove the mold and paper. Cut with a hot knife.

Even more interesting things can be found in our large Recipes section.

Source: The Voice Mag

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