Vaudesartau

Casa
Italia
Rome
Vaudesartau

Informazioni di contatto, mappa e indicazioni stradali, modulo di contatto, orari di apertura, servizi, valutazioni, foto, video e annunci di Vaudesartau, Agenzia di marketing, Италия, Rome.

08/04/2025

Roasted Hash and Jammy Eggs
Ingredients
4 large eggs
8 slices bacon (about 8 oz)
1/2 tsp. coriander seeds, crushed
1 1/2 lb. baby gold creamer potatoes
1 poblano pepper, quartered and sliced into 1/2-inch pieces
1 red pepper, quartered and sliced into 1/2-inch pieces
1 small onion, sliced into 1/3-inch wedges
Kosher salt and pepper
1/4 cup flat-leaf parsley, chopped
Flaky salt, for serving
Directions
Step 1
Heat oven to 425°F.
Step 2
Bring medium saucepan of water to a boil. Fill medium bowl with ice water. Reduce heat to a rapid simmer, gently add eggs and simmer 7 minutes. Immediately transfer eggs to ice bath to stop cooking. Drain and peel eggs.
Step 3
Meanwhile, arrange bacon in single layer on rimmed baking sheet. Bake, until beginning to crisp, 10 minutes. Flip, sprinkle with coriander, and cook until crisp and golden brown, 5 minutes. Remove to plate, reserving 1 tablespoon bacon fat with any remaining coriander on baking sheet. Let bacon cool 5 minutes, then chop into 2-inch pieces.
Step 4
Increase oven temperature to 450°F.
Step 5
Place potatoes in medium bowl and cover with plastic wrap. Microwave until potatoes are tender, 5 to 6 minutes. Let cool, then cut in half. Transfer to rimmed baking sheet with reserved bacon fat; add both peppers, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until potatoes are golden brown and vegetables are tender and caramelized, 20 to 25 minutes.
Step 6
Slice jammy eggs in half and serve with hash, sprinkled with parsley and flaky salt.

08/04/2025

Sheet Pan Sausage and Egg Breakfast Bake
Ingredients
4 uncooked breakfast sausages (6 oz total)
4 slices bacon
8 oz. small cremini mushrooms, halved or quartered if large
16 Campari or cocktail tomatoes, halved
2 cloves garlic, finely chopped
1 Tbsp. olive oil
Kosher salt and pepper
4 large eggs
1/2 cup flat-leaf parsley, chopped
Toast, for serving
Directions
Step 1
Heat oven to 400°F. On large rimmed baking sheet, roast sausages and bacon, 15 minutes.
Step 2
In large bowl, toss mushrooms, tomatoes, and garlic with oil and a pinch each of salt and pepper. Add to baking sheet and roast 10 minutes.
Step 3
Make wells among vegetables and crack 1 egg into each space; return to oven and roast until meat is cooked through and egg whites are opaque throughout, 8 to 10 minutes more.
Step 4
Sprinkle with parsley and serve with toast if desired.

26/03/2025

Banana Pudding
Ingredients
2 cups whole milk
1/2 cup sugar
1/2 tsp. kosher salt
1 3/4 cups heavy cream, divided
4 large egg yolks
3 Tbsp. cornstarch
1/2 tsp. pure vanilla extract
40 vanilla wafer cookies (we used Nilla Wafers), plus more, crumbled, for topping
2 large ripe bananas, sliced 1/4 inch thick
Directions
Step 1
In large saucepan, whisk together milk, sugar, salt, and 1 cup heavy cream. In large heatproof bowl, whisk egg yolks and cornstarch until combined.
Step 2
Heat milk mixture on medium-high until just starting to simmer, 3 to 5 minutes. In slow, steady stream, pour hot milk mixture over egg yolk mixture, whisking constantly to prevent eggs from cooking. Pour entire mixture into saucepan, reduce heat to medium-low, and whisk constantly until thickened to consistency of pancake batter and mixture bubbles a few times, 5 to 6 minutes. Strain through fine-mesh sieve into large bowl, then whisk in vanilla.
Step 3
Spread thin layer of pudding onto bottom of 8- by 8-inch baking dish. Arrange one-third of cookies on top, then top with one-third of bananas. Dollop and spread another one-third of pudding mixture over bananas. Repeat layering process twice more, ending with pudding; smooth top. Place plastic wrap directly onto surface of pudding and refrigerate until chilled and cookies have softened, at least 6 hours.
Step 4
When ready to serve, in stand mixer fitted with whisk attachment, beat remaining 3/4 cup heavy cream on medium-high just until stiff peaks form, 2 to 3 minutes. Spread over pudding and top with crumbled cookies.

26/03/2025

Brûléed Rice Pudding with Honeyed Citrus
Ingredients
3/4 cup short-grain white rice
6 cups whole milk
1/4 cup plus 1/3 c. sugar, divided
1 cinnamon stick
Kosher salt
1 large egg
2 tsp. pure vanilla extract
2 Cara Cara oranges or blood oranges
1 tsp. honey
Directions
Step 1
In large pot, combine rice, milk, 1/4 cup sugar, cinnamon stick, and 1/4 teaspoon salt and bring to a boil. Reduce heat to a simmer and simmer, stirring occasionally and then more frequently as rice cooks (scraping bottom), until rice is tender, 20 to 22 minutes. Discard cinnamon stick.
Step 2
In medium bowl, beat egg and vanilla. While whisking, ladle in about 1/4 cup rice mixture and whisk constantly to prevent egg from curdling. Reduce heat to low; then, while stirring, pour rice-egg mixture into same saucepan until incorporated. Cook, stirring, until rice pudding thickens slightly, 3 to 4 minutes. Transfer to shallow 1-quart baking dish (about 10 inches by 8 inches) and smooth top in even layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled, at least 4 hours, up to 3 days.
Step 3
When ready to serve, squeeze 2 tablespoons juice from orange into separate medium bowl, then remove peel and pith from oranges and slice into 1/4-inch-thick rounds; set aside. Add honey to juice and whisk together. Add orange slices, toss gently to combine and let sit while brûléeing.
Step 4
Carefully remove plastic from rice pudding and dab top with paper towels to absorb excess condensation. Evenly sprinkle remaining 1/3 cup sugar on top. Carefully pass kitchen torch in quick side-to-side motion over surface of rice pudding (caution: some rice may pop during torching) until sugar is golden brown and caramelized. Serve immediately, topped with orange slices.

22/03/2025

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Indirizzo

Италия
Rome
81001

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