Tag: vegetarian

Romano Pepper Soup

Among all vegetables, peppers arguably have the most unique flavor! Romano peppers are sweeter and caramelize wonderfully when roasted, which makes them a great addition to a tomato-based soup, balancing its acidity and gaining depth in return.

If this isn’t enough, like most Italian soups this recipe makes use of the classic celery/carrot/onion soffritto both as a thickener and for its flavor. Again, roasting is key to cause browning and the development of the many aromatic compounds that go with it. 

The predictable addition of chili powder adds yet another layer of complexity and, of course, the nerve endings stimulus that we perceive as heat (please check out my very first podcast titled Salty and Spicy to hear more about the chemistry involved.)

Oh, this recipe happens to be vegan 🙂 Enjoy!

Romano Pepper Soup

Total Time: 1 hour, 20 minutes

Prep Time: 20 minutes

Cook Time: 1 hour

Romano Pepper Soup

Ingredients

  • 1/4 onion, chopped
  • 2 celery sticks, sliced
  • 1 carrot, cubed
  • 2 red 'Romano' peppers, sliced
  • 200 g 'passata' strained tomatoes
  • 20 g tomato paste
  • 2 cups vegetable stock
  • olive oil
  • salt
  • chili powder
  • black pepper, ground

Preparation

  1. Roast the peppers in olive oil, with some salt, in a frying pan at medium heat until tender - 15 minutes (add a splash of water from time to time if the peppers start to burn).
  2. Meanwhile, roast the other veggies in olive oil for 10 minutes at high heat in a medium pot.
  3. Add the roasted peppers, the strained tomatoes, the tomato paste, and the veggie stock to the pot with the vegetables. Bring to a boil.
  4. Lower the heat and cook for 1/2 hr stirring from time to time.
  5. Strain the soup using a strainer or a food mill with a fine mesh.
  6. Re-add the strained soup to the pot and resume cooking for another 1/2 hr stirring occasionally.
  7. Add chili powder to taste and adjust the salt.
  8. Serve with a sprinkle of freshly ground black pepper.
https://www.disgracesonthemenu.com/2020/10/romano-pepper-soup.html

Braised Fennel

Side dishes have an important role in Italian cuisine. These, often vegetarian, preparations are meant as an accompaniment to a second course, whether it’s meat or fish, a piatto freddo (literally, cold dish) of cheese and/or cold cuts, or a vegetarian preparation. To have a side of braised fennel was common in my family while growing up, and I now make it regularly.

Fennel is known for its aromatic seeds and as a vegetable consisting of the lower part of its stalks, which form an enlarged bulb-shaped bundle(1). As the stalks separate, they become fibrous and are discarded in cooking. Fennel belongs to the umbellifers family along with celery (which it visually resembles), carrots, parsnip, parsley, cilantro, dill, anise, and other plants which tend to produce flowers in umbrella-shaped clusters.

Fennel Nutrition Facts
Fennel bulb (raw)

Fennel has a strong anise aroma due to the presence of anethole, an organic compound also found in anise seeds. Some say that fennel tastes like licorice, but this is really because many licorice candies are flavored with anise.

Nutritionally, fennel is a good source of vitamins (e.g.: C, A), minerals (e.g.: potassium, manganese), as well as carbohydrates in the form of dietary fiber (non-digestible) and sugar (3.9% in weight).

Fennel is consumed raw (e.g.: thinly sliced and added to salads) or cooked (e.g.: roasted, braised, or au gratin). In this recipe:

  • I sliced the fennel perpendicularly to its fibers to tenderize it.
  • I pan roasted it in olive oil and butter to caramelize the sugars and develop flavor through browning.
  • Then, I added salt to enhance the flavor and to extract some water (via osmosis).
  • Allowed the fennel to braise in its own juice covered with a lid at a low temperature.
  • Interrupted the cooking after 15-20 minutes or when the fennel was cooked through but still had a slightly fibrous texture.
Braised Fennel

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

side dish

Braised Fennel

Ingredients

  • 2 fennel bulbs
  • 1/2 Tbsp butter
  • 1/2 Tbsp olive oil
  • Salt

Preparation

  1. Slice the fennel perpendicularly to its fibers, discarding the stalks.
  2. In a non-stick pan, warm up olive oil and butter, then add the fennel.

  3. Roast the fennel at a high temperature, tossing and flipping it frequently.

  4. Add a pinch of salt, lower the temperature, cover with a lid, and allow the fennel to braise.
  5. Cook for 15-20 minutes, stirring from time to time, just until the fennel is cooked through.

https://www.disgracesonthemenu.com/2019/02/braised-fennel.html

 

(1)Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

Asparagus Risotto with Parmesan Rind

Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, diced asparagus are added in stages, from the bottom of the stalks to their tops, to ensure uniform cooking and to get the most in terms of flavor. For best results, however, it’s recommended to use the freshest possible asparagus. Since the shoots are still actively growing, even if kept in the fridge and in the dark over time they tend to consume their own sugars and to dry out(1).

For this risotto variation, I made use of the Parmesan rind as a way to add more flavor, and because I love eating it in small bites together with the risotto. As I mentioned in a previous risotto recipe, the rind is added at the beginning of the preparation so that it cooks and rehydrates along with the rice. If you haven’t had Parmesan rind, however, you may find it chewy and too strong. In that case, you may want to use it just as a flavoring aid during the cooking and then discard it.

(1)Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004)

Asparagus Risotto

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Asparagus Risotto

Ingredients

  • 2/3 cup Carnaroli rice (Arborio can also be used)
  • 10 oz (300 g) asparagus (about 12 thick stalks)
  • 1/2 shallot
  • 1 oz (30 g) unsalted butter
  • ½ glass of white wine (at room temperature)
  • 3 cups of vegetable stock
  • ½ cup freshly grated Parmigiano
  • some Parmigiano rind, scrubbed and washed
  • salt and black pepper

Preparation

  1. Wash and trim the asparagus. Thinly slice the shallot.
  2. Cut the asparagus in three sections: lower stalks, middle stalks, upper stalks.
  3. Cut the lower stalks lengthwise and add them to the vegetable stock (which you'll have boiling in a second pot).

  4. Slice the middle stalks in ½ inch cylinders.
  5. Slice the upper stalks thinly, but leaving the buds whole.
  6. Sauté the shallot in the butter for a couple of minutes at medium heat, then add the middle stalks.

  7. Add the rice and "toast it" for a couple of minutes, stirring occasionally.
  8. Add the wine and set a 18-minute timer (15 if you're using Arborio rice). Stir until the wine evaporates. Then add the Parmesan rind.

  9. Add the asparagus-flavored vegetable stock, on ladle at a time, stirring constantly until absorbed.
  10. When there are 10 minutes of cooking remaining, add the upper stalks and buds.
  11. When there are 5 minutes of cooking remaining, add 2/3 of the grated Parmigiano.

  12. Continue adding the vegetable stock, one ladle at a time, stirring constantly until absorbed.
  13. Add the last of the stock when the rice is a couple of minutes from being ready: at the end, the risotto will need to be slightly runny.
  14. When the time is up, take the pot off the heat. Add "a nut" of butter and stir gently for one extra minute.
  15. Serve sprinkled with the rest of the Parmigiano and a hint of black pepper.

https://www.disgracesonthemenu.com/2019/01/asparagus-risotto.html

 

Piadina Romagnola

Piadina is a traditional flatbread from the Italian historical region of Romagna.

The name piadina (plural: piadine) is a diminutive form of piada (used interchangeably to refer to the same preparation), which originates from the Greek pláthanon: “long dish, baking tray.” Since 2014, ‘piadina’ is registered as Protected Geographical Indication (Indicazione Geografica Protetta, or IGP, in Italian.)

Traditionally, piadina is made of flour, water, salt, and a small amount of lard (strutto in Italian). For a vegetarian recipe, the lard can be substituted with olive oil or margarine. Through the centuries, from a simple bread alternative, piadina has become an iconic symbol of the Romagna region and a widely popular product. Nowadays, it can be enjoyed in special establishments called Piadinerie (plural of Piadineria), which can also be found in big northern Italian cities outside of the Romagna region.

The piadina can be served as a kind of bread to accompany meals, but it’s more commonly enjoyed folded in half and filled with various cheeses, cold cuts, or roasted vegetables. One of the most popular fillings is Squacquerone (a fresh cheese which has a protected designation of origin from Romagna), prosciutto crudo (dry-cured ham), and rocket (arugula).

Having grown up in the province of Milan, I only became familiar with piadina during one of my family’s summer trips to the Adriatic seaside resort of Emilia-Romagna, a popular destination for Italian and north European tourists who are looking for long sandy beaches, shallow Mediterranean waters, amazing food, and exciting nightlife. I remember trying my first piadina in a small theme park called Fiabilandia, in Rivazzurra di Rimini. It was filled with prosciutto crudo, and for me, it was a welcome revelation—one of the first of the many kinds of Italian regional food that I went on to discover!

This recipe was given to me by a friend who was born in Romagna. It makes use of a small amount of baking soda (sodium bicarbonate) which acts as a raising agent by releasing carbon dioxide at temperatures above 80 °C, making a light, friable flatbread.

Besides cooking, baking soda has many other uses as summarized in this comprehensive article.

Piadina Romagnola

Yield: 4 piadine

Prep Time: 40 minutes

Cook Time: 20 minutes

Piadina Romagnola

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda (sodium bicarbonate)
  • 1 teaspoon of salt (or 1 1/6 if using unsalted margarine*)
  • 2 ounces (1/4 cup) (salted) margarine, at room temperature
  • 1/2 cup of water
  • 1 cup Squacquerone cheese (which can be substituted with Quark)
  • one handful of rocket
  • 20 cherry tomatoes, halved

Preparation

  1. In an electric mixer using the dough blade, combine flour, baking soda, and salt.
  2. Add the margarine and mix until evenly combined.
  3. Slowly add the water, mix until the dough forms a mass around the hook. Knead until smooth, 5 minutes.
  4. Divide the dough into four equal pieces and roll each piece into a ball. Wrap the balls in saran wrap and let them rest at room temperature for 30 minutes.
  5. Using a rolling pin, roll each ball into a thin disc, 7 inches in diameter. If you want perfectly round piadine, press a similar sized lid onto the rolled dough, then remove the excess around the edges.
  6. Warm up a non-stick pan on the small burner, at a medium heat. Allow 5-10 minutes for the pan to reach a stable temperature.
  7. Cook one piadina at a time, for about 2-3 minutes on each side. If big bubbles begin to form, flip the piadina sooner to keep the bubbles from growing. Continue cooking, flipping as necessary, until lightly browned small blisters appear on the side in contact with the heat.
  8. Remove the piadina from the heat and let it cool until lukewarm, then fold it in half and fill it with the cheese, rocket, and cherry tomatoes.

Notes

* Salted margarine contains 7 mg of sodium per gram, therefore 2 oz of margarine contain 400 mg of sodium, which correspond to 1/6 teaspoon of salt.

https://www.disgracesonthemenu.com/2017/01/piadina-romagnola.html

 

 

Chard and Spinach Gnudi, the Naked Ravioli

This recipe was adapted from Domenica Marchetti’s “Swiss Chard and Spinach Ravioli Nudi”, part of her great cookbook The Glorious Vegetables of Italy, entirely dedicated to the prominent role of vegetables in Italian food.

I chose this recipe because I wanted to recreate the gnudi I tasted in a restaurant in Florence during a recent Italian trip, which also happen to have been the first gnudi I ever tasted! Florence is a mere 300 kilometres from my hometown, but regional specialties often remain confined to their native areas.

As pointed out by Domenica, “nudi” (or “gnudi” in Tuscan dialect) means naked. This is because essentially they are “naked” ravioli, i.e. ravioli filling without the pasta wrapper. The use of ricotta makes them light and fluffy, unlike potato gnocchi, which are much denser. It’s important to note that gnudi are used in first courses instead of pasta or gnocchi, they’re not meant to be served with pasta like some kind of vegetarian meatballs!

Gnudi can be prepared in several different ways. The version chosen by Domenica (and which I recreated) sees the addition of spinach and chard (“bietola” in Italian) for a “green” dough that is delicate and smooth, and which pairs well with plain tomato sauce (described here). The process of rolling the gnudi into shape is relatively easy, but it requires time and some patience. The result is spectacular – gnudi are a great first course which can set the tone for a very special meal.

Chard and Spinach Gnudi, the Naked Ravioli

Yield: 2-3 servings

Total Time: 1 hour

Prep Time: 40 minutes

Cook Time: 20 minutes

Chard and Spinach Gnudi, the Naked Ravioli

Ingredients

  • 8 oz (225 g) green chard* leaves, ripped (*a.k.a. Swiss chard)
  • 4 oz (115 g) fresh spinach leaves
  • 6 oz (170 g) cow ricotta, well drained
  • 1 yolk
  • 1/2 cup (50 g) Parmigiano, grated
  • 1/8 cup (15 g) white flour, plus 1/4 cup (30 g) to coat the gnudi
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 cup (240 g) tomato sauce

Preparation

  1. Wash the green chard, coarsely rip the leaves and place them, still damp, into a large pot. Cover with a lid and cook for 10 minutes at a medium heat until wilted, stirring occasionally. They will reduce their volume considerably.chard, cooking
  2. Meanwhile, wash the spinach leaves and cook them in the same way as the chard, but only for 5 minutes.spinach, cooking
  3. Remove the greens from the heat and place them in a colander to cool. When cold enough to handle, squeeze them vigorously with your hands or by wrapping them into a clean tea towel. As Domenica predicted, these quantities yielded about ½ cup of squeezed, cooked greens. Place the greens on a cutting board and chop them finely.gnudi greens
  4. In a mixing bowl, combine the chopped greens, the ricotta, the yolk, Parmigiano (keeping 1 tablespoon aside), flour, nutmeg, salt, and pepper. Mix thoroughly.gnudi mix
  5. As you bring a large pot of salted water to a gentle boil, start forming the gnudi. Prepare one bowl filled with flour, next to a plate coated in parchment paper. Using your hands, make balls of dough of about 1 inch (2.5 cm) in diameter. Roll them in the flour until uniformly coated, then place them on the parchment paper.ready to cook gnudi
  6. Boil the gnudi a batch at a time making sure not to overcrowd them (so that they don’t stick to one another, and to ensure the water remains boiling). Gently place them into the simmering water and allow them to cook undisturbed for 6-8 minutes. About half-way through the cooking, they will start floating.
  7. Gently remove the gnudi from the water using a perforated ladle, and place them into a colander. Keep them warm as you cook the next batch.
  8. Have the tomato sauce ready and kept warm in a skillet. Place 2-3 tablespoons of tomato sauce in preheated bowls. Roll the gnudi into the skillet with the sauce until coated, then gently place them into the bowls. Sprinkle with grated Parmigiano, serve immediately.

https://www.disgracesonthemenu.com/2016/03/chard-and-spinach-gnudi-the-naked-ravioli.html

Mediterranean Pasta with Capers, Olives, Cherry Tomatoes, and Mozzarella

This is a summer dish, but if you can find ripe cherry tomatoes, then it can be made every season. And it’s one of those pasta dishes where the sauce is so quick it can be made as the pasta cooks – my favorites when I don’t have time to plan ahead. Despite its disarming simplicity, this dish is very complete and balanced – the acidity of the tomato is countered by the creaminess of the mozzarella, and the sweetness of the tomato-mozzarella base is countered by the savoriness of capers and olives. I called it “Mediterranean Pasta”, let’s dive into it!

Mediterranean Pasta with Capers, Olives, Cherry Tomatoes, and Mozzarella

Yield: 2 servings

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Mediterranean Pasta with Capers, Olives, Cherry Tomatoes, and Mozzarella

Ingredients

  • 5 oz (140 g) dried linguine or spaghetti
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons capers (brine-pickled)
  • 3 tablespoons green olives (pitted and sliced, brine-pickled)
  • 9 oz (250 g) cherry tomatoes, each cut lengthwise in four
  • 1 teaspoon of dried oregano
  • 4 oz (115 g) fresh mozzarella (e.g. 2 medium bocconcini), diced
  • Salt and pepper

Preparation

  1. Toss the pasta in salted boiling water. In a pan, sauté capers and olives in the oil.
  2. Add the tomatoes and oregano to the pan, maintaining medium heat. Roast for 3-4 minutes.
  3. While the pasta cooks, cover the pan with a lid and cook at low heat until the tomatoes wilt (about 5 minutes). Adjust salt and pepper.
  4. Rapidly drain the pasta and finish cooking it in the sauce until al dente.
  5. Take the pan off the heat, add the mozzarella, stir briefly. Serve immediately.

https://www.disgracesonthemenu.com/2014/10/mediterranean-pasta-with-capers-olives.html

Roasted Green Beans

Ah the Maillard reaction! The magic behind roasting and toasting which is responsible for the extra flavor in bread crust, pan fried eggs, seared steaks, and even maple syrup and coffee! Maillard browning is the result of the reaction between sugars and ammino-acids (the building blocks of proteins), which happens at temperatures around 150 °C, and which develops a large number of aromatic compounds.

Unlike in North America where cooked vegetables tend to be lightly steamed or even just blanched, in Italy they are generally cooked through, and roasting is common. Legumes especially benefit from roasting thanks to their high content of ammino-acids (which gives excellent browning), and to their meaty texture (which remains firm thanks to the partial evaporation of their water content).

This preparation makes for a satisfying side-dish which is ideal to accompany meat, fish, or cheese.

Roasted Green Beans

Yield: 2 servings (as a side)

Total Time: 30 minutes

Prep Time: 5 minutes

Cook Time: 25 minutes

Roasted Green Beans

Ingredients

  • 300 g (10 oz) of green beans, with the stems trimmed
  • 1 tablespoon of olive oil
  • 1 small shallot, finely chopped
  • 1 clove of garlic, minced
  • 2 tablespoons of white wine
  • Salt and pepper

Preparation

  1. Heat the oil and fry shallot and garlic until translucent.
  2. Add the green beans and roast at medium heat for 5 minutes, tossing gently.
  3. Add the wine and cover with a lid, cook for 5 minutes.
  4. Uncover and allow the wine to fully evaporate, continuing to toss gently.
  5. Cook at low heat, tossing from time to time, for 15 minutes or until the green beans will have softened and browned uniformly.
  6. Adjust salt and pepper, serve lukewarm.

https://www.disgracesonthemenu.com/2014/07/roasted-green-beans.html

Radicchio Risotto with Parmesan Rind – Yes, it’s Edible!

Part of the spirit of Cucina Povera (the Cuisine of the Poor) is frugality and eating anything that can still be eaten. For some ingredients, this even involves a special preparation or a process to make them more edible. And this is certainly the case with Parmesan rind, which is safe to eat, but too hard to chew.

I grew up in one of those northern Italian families that go through a lot of Parmigiano! It’s almost always sprinkled over pasta dishes and an essential component of risotto. Because of this, in our fridge, in the cheese drawer, there were always a couple of pieces of Parmesan rind which were saved for the next risotto. Parmesan rind can also be used to flavor soups, but in my family, we never used it that way.

For the use in risotto, the rind is added at the beginning of the preparation. As the stock is gradually incorporated, the rind releases flavor, while re-hydrating itself and becoming softer. When using a relatively young Parmigiano Reggiano or Grana Padano (a different cheese, similar in flavor, but aged less), by the time the risotto is cooked, the rind will appear substantially thinned, and will be easy to cut with a knife or even the side of a fork. Although it might be an acquired taste for some, the rind will be absolutely delicious when eaten in small bites, along with the risotto. When using particularly aged Parmigiano Reggiano, instead, the rind will still be quite hard at the end of the cooking – if not chewable, of course, it should be discarded (in this case, the rind will be only used as flavoring).

Parmesan rind can be added to all kinds of risotto, but in the case of a radicchio risotto, it is even more desirable. Radicchio, a vegetable that belongs to the chicory family, has a bitter flavor which is especially pronounced when raw, but also present when cooked. Any bitterness can be dampened by adding some saltiness. Because of this, Parmigiano is a great pairing for radicchio. Some people, however, develop tolerance or even a liking for the bitterness of radicchio. If its bitterness is not a problem, thinly sliced fresh radicchio can be added to the finished risotto as a garnish.

Radicchio Risotto with Parmesan Rind

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Radicchio Risotto with Parmesan Rind

Ingredients

  • 2/3 cup of Carnaroli rice
  • 3 cups of vegetable or beef stock
  • 1 shallot, chopped
  • ½ radicchio, thinly sliced
  • 1 tablespoon of unsalted butter
  • 1 glass of white wine (red can also be used for a stronger flavor and for color)
  • ¼ cup of Parmigiano, grated
  • 1 or 2 Parmesan rinds, scraped and washed
  • Some ground black pepper

Preparation

  1. Bring the stock to a gentle boil in its own saucepan.
  2. Prepare the Parmesan rinds by scraping off the top of the rind, the part that would have been directly exposed to the air (fig. 1).
  3. In a second, larger, saucepan, sauté the onion in 2/3 of the butter until translucent, then add the radicchio and continue cooking at medium heat until softened.
  4. Add the rice and stir at medium heat for a couple of minutes.
  5. Add the wine and the Parmesan rind (fig. 2). Set the timer for 18 minutes.
    risotto-steps_12_wp
  6. Keep stirring. When the rice dries out a bit, add some stock and go back to stirring (fig.3).
  7. When the time is up, turn off the heat, add 2/3 the grated Parmesan and the remaining butter (fig. 4). Keep stirring for 1 more minute.
    risotto-steps_34_wp
  8. Serve in bowls, sprinkle with the rest of the grated Parmesan, some ground black pepper, and (optionally, if the bitterness of radicchio is appreciated) garnish with fresh thinly-sliced radicchio.

https://www.disgracesonthemenu.com/2013/11/radicchio-risotto-with-parmesan-rind.html

Tagliatelle Timbale with Wine Gravy – Baked Pasta in Pizza Crust

A few weeks ago, I was thrilled to be invited by Roz from La Bella Vita to write a guest post for her blog. She asked if I could present a traditional Italian Christmas dish. I didn’t really have a dish that is only for Christmas, so I chose a recipe for really special occasions – an Italian classic adapted from Silver Spoon’s “Pasticcio di Tagliatelle”.

As I explained on Roz’s blog, “in Italian cuisine, a ‘pasticcio’ (sometimes referred to as ‘timballo’) is a preparation in which several ingredients (including pasta or rice, meats, and sauces) are baked in the oven within a pastry shell or a pie crust. The resulting dish, which looks plain on the outside but reveals rich fillings, was invented in the 1700s by palace chefs precisely to surprise and delight their noble guests. Today, pasticcio is still considered a dish for special occasions, including the Christmas meal.”

Tagliatelle Timbale with Wine Gravy

Yield: 3-4 servings

Total Time: 1 hour, 15 minutes

Prep Time: 30 minutes

Cook Time: 45 minutes

Tagliatelle Timbale with Wine Gravy

Ingredients

     For the timbale

    • 2 Tbsp (30 g) unsalted butter (including some for greasing)
    • 7 oz (200 g) pizza dough (which can be bought in specialty stores)
    • Some flour (for dusting)
    • 4 oz (120 g) fresh spinach
    • 6 oz (170 g) Cremini mushrooms, chopped
    • ½ oz (14 g) dried Porcini mushrooms, re-hydrated and chopped
    • ¼ cup white wine
    • 1 Tbsp (15 ml) milk
    • 2 Tbsp (30 ml) heavy cream
    • 4 oz (120 g) tagliatelle pasta (either fresh or dried)
    • 1 egg
    • ¼ cup Parmigiano Reggiano, grated
    • Some salt and pepper

     For the wine gravy

    • 1 Tbsp (15 g) unsalted butter
    • 1 Tbsp (15 g) all purpose flour
    • ½ tsp vegetable stock extract
    • 1 cup milk
    • ¼ cup white wine

    Preparation

       For the timbale

      1. Bring a large pot of water to a boil.
      2. Preheat the oven at 350°F (180°C).
      3. Grease an oven-proof dish with butter.
      4. In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
      5. Add the re-hydrated mushroom, cook for another 2 min at medium heat (a1).
      6. Add the wine (a2) and allow it to boil until it evaporates.
      7. Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min (a3).
      8. When the spinach is ready, squeeze out as much water as possible and chop.
      9. Add the spinach to the pan (a4).
      10. Add milk and cream (a5), adjust salt and pepper.
      11. Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time.
      12. Drain the tagliatelle and them to the pan. Incorporate gently (a6).
      13. Roll out the dough to the thickness of 1/8 inch (3 mm).
      14. Line the (greased) oven proof dish with the dough (b1).
      15. Spoon in the filling (b2).
      16. Beat the eggs with the Parmigiano. Pour the mix uniformly over the filling (b3).
      17. Fold the pizza dough fully wrapping it around the filling (b4).
      18. Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.

       For the wine gravy

      1. Warm up the butter in a small pan (c1) at medium heat until it barely melts, then add the wine (c2).
      2. Add the vegetable stock extract (c3). Let it reduce, then add the flour (c4).
      3. Mix until a ball of dough forms.
      4. Add a small amount of milk and whip until you get a creamy texture (c5).
      5. Gradually add the rest of the milk, as you continue whipping.
      6. While stirring constantly, boil for at least 2 minutes until the mix thickens (c6).
      7. Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately.

      https://www.disgracesonthemenu.com/2012/12/tagliatelle-timbale-with-wine-gravy.html