Tag: au

Recipe Tomatoes au gratin in Tuscany – Italian Cuisine

Ingredients

60 g Tuscan pecorino
60 g breadcrumbs
30 g chopped parsley
6 pcs ripe ribbed tomatoes
1 pc clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of gratinated tomatoes, prepare a filling with the clove of garlic, without the soul, the chopped parsley, the breadcrumbs, the grated pecorino, a pinch of salt and freshly ground pepper. Cut the tomatoes in half, remove the seeds, grease them well and place them on a baking sheet covered with baking paper, with
the part of the cut facing upwards. Spread the filling in the tomatoes, season with a dash of oil and bake at 180 ° C in ventilated mode for about 45 minutes. Excellent also served at room temperature.

Recipe Lamb leg with fennel au gratin and new zucchini – Italian Cuisine

Ingredients

2 Kg 1 leg of lamb
300 g new zucchini
3 fennel pieces
Grated Dop Parmesan Cheese
bread crumbs
sage
rosemary
thyme
marjoram
laurel
garlic
dry white wine
extra virgin olive oil
salt
pepper

Duration: 3 h 30 min

Level: Easy

Dose: 6 people

For the recipe of lamb's leg with fennel au gratin and new zucchini, cover a pan with paper
baked, place the leg of lamb on top and massage it with oil, salt and pepper. Add sage, rosemary, thyme, marjoram, bay leaf and 1 clove of garlic and moisten with 2 glasses of water and 2 glasses
of white wine; cover the pan with aluminum foil and bake at 160 ° C for about 3 hours and 15 minutes. Peel the fennels, divide them into 4 wedges and boil them in boiling salted water for 5 minutes. Drain them, dry them and transfer them to a baking sheet lined with baking paper. Season with a little oil, sprinkle them
of breadcrumbs and bake in the oven at 160 ° C for 1 hour and 30 minutes. Sprinkle with grated Parmesan and continue cooking for another 30 minutes. Clean the courgettes, grease them, add salt and brown them in a pan
for 5-6 minutes. Serve the lamb with fennel and zucchini.

Mousse au chocolat | Salt and pepper – Italian Cuisine

A tasty spoon dessert thanks to the velvety ricotta, ideal for those who love chocolate

Ingredients for 6 people

The preparation of mousse au chocolat

1) For the chocolate-mousse start with the mince chocolate and make it melt in a bain-marie in a small bowl on a sweet flame. When the chocolate has melted, add the vanilla seeds, after having engraved the berry lengthwise, and the butter mixing well until the mixture is smooth. Let everything cool to room temperature.

2) Now, it slips off eggs and beat him very well sugar with i yolks egg until you get an almost white cream and then add them to the chocolate. Beat the egg whites until stiff with a pinch of salt and the sugar and mix them with the chocolate cream.

3) Mix well and start the mousse au chocolat in 6 bowls which you will cover with plastic wrap before putting them in the fridge for 2-3 hours. Once cooled you can serve.

Curiosity

Mousse au chocolat

There chocolate-mousse it is a very velvety dessert and ideal to offer as a dessert for romantic dinners or substantial snacks. There are several variations of the mousse au chocolat recipe such as those enriched with fruit (chocolate mousse with orange) or liqueurs (chocolate mousse with rum) or without eggs and milk for vegans.

Ingredients

Ingredients

Ingredients for 6 people

The preparation of mousse au chocolat

Curiosity

Mousse au chocolat

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