Tag: 39s

Grandma's Cheesecake – 's Grandmother's Cheesecake Recipe – Italian Cuisine

First prepare the cream: boil the milk with the vanilla stick, then remove the vanilla.
Beat the yolks with the sugar, then add the vanilla first and then the flavored milk.

Transfer the mixture to a saucepan and bring to the boil, stirring constantly, continuing cooking until a thick and smooth cream is obtained.
Move the cream into a larger container, cover with plastic wrap and let it cool.
whisk

Once cooled, mix the cream with icing sugar and mascarpone.

Blend the biscuits finely and mix them with the cream.

Create a uniform layer of biscuits on the bottom of the mold (lined with parchment paper), compacting well with your hands.
Pour the cream over the biscuits and level the surface well, then compact in the fridge for at least 3 hours.

After 3 hours, toast the pine nuts in a non-stick pan.

Grandma's cheesecake is ready: pass the pine nuts in the icing sugar, use them to decorate and serve.

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Creamed spinach – 's Creamed spinach recipe – Italian Cuisine

First wash the spinach well and let it dry in a non-stick pan with a pinch of salt and the lid, then drain them from any water and keep them aside.

In the meantime, mix feta cheese and Greek yogurt together, then add the cream.

In the same pan, brown a clove of garlic with the butter, then add the spinach and let it flavor.
Remove the garlic, add the cream and a pinch of nutmeg, season with salt and leave to mix for a few minutes.

Creamed spinach is ready, you just have to serve it.

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Khachapuri – 's Khachapuri recipe – Italian Cuisine

Pour the flour into a bowl, add yeast, salt, oil and water to the center and start kneading.
Work until a homogeneous dough is obtained, then cover with a clean cloth and let stand for at least 30 minutes at room temperature.

Take the dough again, divide it into 4 equal parts and spread them all up to form thin and rounded sheets.

Roll the two sides towards the center, leaving a couple of central centimeters, then join the two ends of the rolls, squeezing them between your fingers, and widen the central part to form a boat.
Proceed in the same way with the other 3 sheets.

Place the boats on the baking tray lined with parchment paper, brush them with oil and stuff them in the center with the cheese cut into small pieces (I used different cheeses for the various boats), then cook for about 15 minutes in a preheated ventilated oven preheated at 250 ° C.

The khachapuri is ready, serve it immediately, hot, but be careful not to burn yourself with the melted cheese!