Tag: amaretti

Recipe Tomatoes stuffed with scamorza, pine nuts and amaretti – Italian Cuisine

Recipe Tomatoes stuffed with scamorza, pine nuts and amaretti


  • 2 pcs of durum wheat bread
  • 60 g white scamorza
  • 20 g pine nuts
  • 4 pcs large copper-plated tomatoes
  • 2 pcs dry macaroons
  • 1 pc small white onion
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of stuffed tomatoes with scamorza, pine nuts and amaretti, cut the tomato caps and set aside, empty them of the pulp, salt them slightly inside and place them upside down so that they release a part of their water. Slice the onion and collect it in a glass bowl with a little oil; seal with the appropriate film, bucherellatela and let the onion in the microwave oven at maximum power for 1 minute. Lightly grease the slices of bread with oil and toast them in the microwave with the grill function for 2 minutes per side. Grate the scamorza with the grater with large holes. Chop the toasted bread with the macaroons and 3-4 basil leaves, then mix everything with the stewed onions, pine nuts, freshly ground pepper and grated scamorza, making a filling. Place a basil leaf on the bottom of each tomato; stuff them with the prepared filling and season with a little oil; place them on a plate suitable for microwave cooking and cook them with the combined microwave plus grill function, at 500-600 W for 4 minutes. Remove from the oven, add the tomato shells kept to one side on the plate and continue cooking, only with the grill function, for another 3 minutes. Close the tomatoes with their caps and serve them, warm or cold.

Tart with amaretti biscuits with custard – Italian Cuisine

Tart with amaretti biscuits with custard


An unusual combination for a tart with a delicate and elegant flavor, perfect for a fine meal and to be served with a passito from Pantelleria such as Ben Ryé

Do you want an idea for an unusual tart that gives you great satisfaction, made with simple ingredients and above all quick to make? Then the recipe of the custard tart with a base of amaretti it's what's right for you. Even for those who do not like the taste of amaretti: in this mix with custard you create, in fact, a delicate and harmonious combination.

We prepare the cream

For the custard you will have to assemble 5 egg yolks with three spoonfuls of brown sugar. United a spoonful of flour. Once the mixture is foamy, add 500 ml of fresh cream and mix well to prevent lumps from forming. Then join a pod of vanilla and transfer everything into a saucepan. Heat the cream, without it taking a boil, continuing to mix. Once it has thickened, remove from heat, remove the vanilla pod and set aside.

And shortcrust pastry

In a mixing bowl 300 g of 00 flour, 110 g of sugar, the grated rind of an untreated lemon, a pinch of salt and 150 g of butter done in little pieces. Start to knead with your fingertips until you get a crumble-looking compound. At this point, join an egg and a yolk and finish kneading quickly. Wrap the dough loaf in a sheet of foil and leave rest in the fridge for at least 30 minutes. Once this time has passed, spread the pastry on a floured pastry board with the help of a rolling pin. Transfer it to a greased and floured pan.

How to compose the tart

Crumble on the base of the dough 12 small macaroons and spread them so that the whole surface is covered. Pour over the custard and bake at 180 degrees for 30 minutes. Before churning out your custard tart and amaretti, try the toothpick, which will have to come out of the cake completely dry. Serve the dessert accompanied by a passito of Pantelleria like Ben Ryé.

In the tutorial some tips for a pie at the top!

Figs carpaccio with ice cream and semifreddo with amaretti – Italian Cuisine

Figs carpaccio with ice cream and semifreddo with amaretti


A "More gourmet" recipe to amaze your guests during the holidays. Because now more than ever the watchword is to dare, even at the table!

Figs and macaroons, the perfect combination for a refined and original recipe, an ideal conclusion for a Christmas dinner or dinner. The important thing is to be inspired by a recipe capable of enhancing the flavors of both its protagonists, provided that attention is paid to the quality of raw materials. Here then, to guarantee an optimal result, the macaroons to be preferred are the historical ones of Mombaruzzo, whose origins date back to the end of the eighteenth while for the figs pay attention to choose them well: to be certain of their freshness, choose soft figs, turgid, dark brown in color, with a thin skin and firm petiole.

In this recipe we used Soft Amaretti by Mombaruzzo, the iTesori line by Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Ingredients for 4 people

12 Fresh figs
160 g egg yolks bio Pam Panorama
160 gr sugar granulated Pam Panorama
800 g fresh cream Pam Panorama
440 gr. Soft Amaretti from Mombaruzzo, the iTesori line of Pam Panorama
6 gr jelly

1.5 l milk Pam Panorama
400 g sugar granulated Pam Panorama
200 g fresh cream Pam Panorama
2 bags of vanillin
4 gr jelly

To garnish

1 package of cream cheese
Fresh raspberries
Soft Amaretti by Mombaruzzo crumbled Pam & Panorama iTesori line

Method

Take a dough cup with a diameter of about 15/20 cm and place 3 figs per serving cut into wedges and without peel. Cover them with a sheet of parchment paper and gently flatten them up to a few millimeters in height. Then put in the fridge.

Meanwhile, start the semifreddo by whipping the egg yolks in a bowl. Add the sugar and continue to whisk until a homogeneous mixture is obtained.

Soak the gelatine in cold water, squeeze it and dissolve it in 50g of heated cream, then add it to the mixture of egg yolks and sugar previously assembled.

Whip the remaining cream (750 g) is incorporate it into the compound obtained.
Add the crumbled amaretti.
Then store in the freezer.

To prepare ice cream instead boil the milk in a saucepan with 400 gr of sugar, vanillin and 200 gr of cream. When it boils, remove from heat and add the previously soaked gelatine in cold water.

Put in the ice cream maker and turn until obtaining the desired consistency.
Then add the amaretti and turn a few more minutes.

Remove the plate with fig carpaccio from the fridge, serve with ice cream and semifreddo to the amaretti, decorate with cream cheese in a sac a poche and finish with raspberries and crumbled macaroons.

Italian Cuisine recommends you to combine this dessert with a tasty dish made of squid stuffed with zampone, for a perfect Christmas menu!

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