Find out how to prepare tasty and warm dishes that transmit comfort to enjoy the station
When the cold arrives, everything we want is a warm and tasty food that transmits comfort. Therefore, lunch gets a special charm in winter: full dishes, creamy sauces, aromas and intense ingredients that really warm the body. But if with this description you soon thought about soups, it will be surprised, because the proposal here is to escape the obvious!
Below, take a look at 5 winter recipes for lunch that surprise you!
Risotto Gorgonzola with pear
Ingredients
- 1 cup of tree rice
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1/2 peeled and chopped onion
- 1/2 cup of dry white wine
- 1 l of hot vegetable broth
- 100 g of crumbled gorgonzola cheese
- 2 pear mature slices
- 2 tablespoons of brown sugar
- 1 tablespoon of butter (per pear)
- Chopped walnuts to finish
- Rooms and black pepper ground to taste
Methods of preparation
In a pan, heat the olive oil and butter over medium heat. Add the onion and brown until it is transparent. Add the rice and mix for 2 minutes. Add the dry white wine and mix until it evaporates. Gradually put the vegetable broth, one shell at a time and cook until the rice is al dente And creamy, stirring constantly. Finally, put the Gorgonzola cheese and mix until he melted. Season with salt and black pepper. Turn off the heat and set aside.
In a pan, heat the butter and brown sugar over medium heat. Add the pears and fry until golden brown. Turn off the heat and serve the risotto accompanied by caramelized pears and chopped walnuts.
Manoc mushroom sauce gnocchi
Ingredients
Mass
- 500 g of Mandoch peeled, cooked and wrinkled
- 1 cup of wheat flour
- 1 egg yolk
- Salt, nutmeg and chopped parsley to taste
- Cooking water
Sauce
- 200 g of Paris slices mushrooms
- 1 clove of peeled and chopped garlic
- 1 tablespoon of butter
- 1/2 cup of fresh cream
Methods of preparation
Mass
In a container, mix the mandochy crushed with egg yolk, salt and nutmeg. Gradually add the flour until it forms a soft dough. Divide into balls, shape the shape of the stripes and cut the gnocchi. In a pan, put the water and bring over medium heat to a boil. Gradually add the gnocchi and cook until you climb to the surface. Turn off the heat and set aside.
Sauce
In a pan, heat the butter over medium heat. Add the garlic and brown. Add the mushroom and brown for 5 minutes. Finally, put the cream and mix. Serve the gnocchi accompanied with the sauce and sprinkled with parsley.
Gratical potatoes with broccoli
Ingredients
- 3 peeled and sliced ​​potatoes
- 1 cup of tea Broccoli Flores cooked
- 1 cup of sour cream tea
- 1/2 cup of milk tea
- 1 tablespoon of wheat flour
- 1 clove of peeled and chopped garlic
- Salt, olive oil and mozzarella and grated Parmesan to taste
- Cooking water
Methods of preparation
In a pan, put the potatoes and water. Bring over medium heat and cook until they are al dente. Turn off the fire, drain and set aside. In another pan, heat the olive oil over medium heat. Add the garlic and brown. Add the flour, milk and sour cream and cook until it thickens, stirring constantly. Turn off the heat and set aside. In a refractory, it prepares layers of potatoes, broccoli, sauce and cheese until the entire container fills, ending up with cheeses. Bake in a preheated oven at 180 ° C to gratify. Serve later.
Meatball with paper sauce
Ingredients
- 500 g of minced meat
- 1 egg
- 2 tablespoons of flour flour
- 1 tablespoon of peeled and grated onion
- Salt, ground black pepper and nutmeg nuts to taste
- 1 tablespoon of butter
- 1 tablespoon of wheat flour
- 2 cups of milk tea
- 2 tablespoons caper
- Chopped parsley to finish
Methods of preparation
In a container, mix ground meat with egg, breadcrumbs, onion, salt, black pepper and nutmeg until smooth. Ball -shaped model and set aside. In a pan, melt the butter over medium heat. Add the flour and mix until golden brown.
Gradually add the milk and mix until it forms a smooth and full white sauce, stirring constantly. Add the capers and mix to incorporate. Finally, put the meatballs, cover and cook for 15 minutes, transforming half of the time until they are well cooked inside. Finish with the parsley and then serve.
Pumpkin stuffed with minced meat and creamy curd
Ingredients
- 1 Pumpkin-cabotiá small
- 300 g of minced meat
- 1/2 peeled and chopped onion
- 1 clove of peeled and chopped garlic
- 3 tablespoons of creamy curd
- Salt, ground black pepper, olive oil and chopped parsley to taste
Methods of preparation
With a knife, cut the pumpkin cap and remove the seeds. Arrange in a pan, season with olive oil and season with salt. Bake in a preheated oven at medium temperature for 40 minutes. In the meantime, in a pan, heat the olive oil over medium heat. Add onion and garlic and brown. Add minced meat and brown until the reddish color lose. Turn off the fire and the season with salt, black pepper and parsley. After the time of the oven, remove the pumpkin-cabotiá, stuff with ground meat and cover with the creamy curd. Cook again for 10 minutes. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
