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Champignon stuffed with cheese and paprika – Italian Cuisine

Champignon stuffed with cheese and paprika


Cheese-stuffed champignons, preparation

1)
Clean and rinse 24 large mushrooms. Drain them on a canvas, detached the stems, chop them And skip them with a knob of butter for 2-3 minutes.

2) Let it cool down And mix them with 150 g of fresh cheese with garlic and herbs (like Tartare or Boursin), 80 g of grated Cheddar and a pinch of spicy paprika. Transfer in a pastry bag. Grease of oil the cavities of a mold of 24 mini muffins.

3) Jumbled up in a bowl 1 tablespoon of breadcrumbs, 1 of grated parmesan and 1 of chopped parsley. Stuffed the mushroom caps with the cheese filling, dip them from the stuffed side into the mix of breadcrumbs and fix them in the mold cavities.

4) Bake at 180 ° for 15-20 minutes. Serve helping you with a spoon to remove the hats and any spilled stuffing.

Bocconcini appetizing, they are perfect for an appetizer or, arranged in finger food saucers, for a buffet aperitif.

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Posted on 20/10/2021

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How to store potatoes without sprouting them – Italian Cuisine


If stored properly, potatoes can stay intact for a long time. Follow our tips to avoid the formation of sprouts and not risk unnecessary waste in the kitchen

The potatoes they are among the most loved and used vegetables in everyday cooking. Surely you always have them available in the pantry, but are you sure you are storing them in the right way? It often happens that potatoes develop i sprouts, which blacken or rot quickly. To avoid having to throw them out due to these tasks, it is important to follow some very important rules. Let's go into detail.

How to properly store potatoes

First of all, if you choose potatoes at the supermarket, favor those that do not have lesions or cuts. At home, put them in a paper bag or in a container; if, on the other hand, you have bought them in the classic net, leave them inside. The most important thing is that they are aerated, in order to prevent the formation of mold.

Where to store the potatoes? It is essential that the chosen place has very specific characteristics: the ideal is a place dark, since exposure to light or sun would favor the development of spots and solanine, a natural toxin that in large quantities would make the tuber inedible. If there are small green spots, remove the affected part before cooking.

There temperature ideal conservation is between 4 and 8 degrees, for this reason the potatoes should absolutely not be stored in fridge. The cold, in fact, transforms starches into sugars, altering natural colors and flavors. And if you are wondering if it is possible to freeze raw potatoes, the answer is no: temperatures below 4 degrees would make them inedible. Do this only after you have cooked and cooled them properly.

Even the hot is the enemy of potatoes: potatoes sprout naturally with the beginning of spring, which is why temperatures that are too high (above 10 degrees) could stimulate this process prematurely.

To be able to keep potatoes longer you must also take into account humidity, which must be between 70 and 80%: if the chosen place is too dry, the potatoes risk dehydration and shriveling; if there is too much humidity, molds could form. This is why it is also forbidden to wash them before putting them in the pantry, but it is advisable to do it only when you are about to cook them.

For all these reasons, one of the best places to store potatoes is the cellar. If you do not have one available, a pantry that you rarely open, away from sources of light, heat or humidity, such as an oven, radiators or windows exposed to the sun, will also do well.

Can sprouted potatoes be eaten?

Everyone has wanted to bake potatoes in the oven, go to the pantry and find potatoes full of sprouts. What to do in this case? Can sprouted potatoes be cooked? It depends.

If the consistency is still compact and the sprouts are small, just remove them and consume them as quickly as possible. If, on the other hand, there are many large sprouts and the potatoes are wrinkled, then it is better not to eat them. To prevent this from happening, check the potatoes from time to time and remove the sprouts before they start growing.

You just have to choose your favorite potato recipe!

Savory pie with carasau bread – Italian Cuisine

»Savory pie with carasau bread


Line a mold with parchment paper soaked under water and squeeze (so that it does not burn during cooking), leaving it a little long beyond the edges, so that it is easier to take out the quiche after cooking.
For each layer, first moisten the carasau bread in the broth.

Start creating your layers: carasau bread (moistened in broth), ham, smoked cheese, cherry tomatoes, basil and parmesan.

Continue with the layers, finishing on top with carasau and scamorza bread, then season with pepper and oil.
Bake for about 20 minutes at 180 ° C, in a preheated convection oven.

The savory pie with carasau bread is ready, you just have to gently pull it out of the mold, remove the parchment paper and serve.

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