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Recipe Risotto with goat cheese and salami – Italian Cuisine

  • 300 g salamella
  • 300 g Carnaroli rice
  • 120 g goat robiola
  • carrot
  • celery
  • onion
  • Red wine
  • dry white wine
  • peeled
  • vegetable broth
  • laurel
  • sugar
  • extra virgin olive oil
  • salt

For the recipe of risotto with robiola of goat and salamella, fry the salamella and brown it in a saucepan in a veil of oil for 8-10 'medium heat. Then drain the fat, add a new drizzle of oil, half a carrot, half a stalk of celery and half a onion reduced to 2 mm cubes (brunoise) and, after a few moments, a glass of red wine.
Cook for 10-12 minutes, until the sauce is almost "caramelized", then add 3 ladles of broth, a pinch of sugar, 2 tablespoons of chopped peeled tomatoes, salt to taste, if necessary, and continue cooking for more 25 '(sausage sauce). Fry half chopped onion in a saucepan with a veil of oil and a bay leaf for 2-3 minutes, then toast the rice for 1 minute, blend it with 100 g of white wine and bring it to cooking in 18-20 minutes with about 750 g of broth. When cooked, stir in the risotto with diced robiola and serve immediately with the sausage sauce.

4 cheese and walnut crepes – Italian Cuisine

We prepare the crepes
Beat the eggs in a bowl. In a bowl put the flour and add the milk in a string and mix until a batter is obtained. Then add the beaten eggs and stir until a smooth and homogeneous batter is obtained. Cover the bowl and let the dough rest for 30 minutes.
Then pour a ladle of dough into a buttered crepes and spread all the dough on the surface of the pan.
Cook one minute per side, then turn the crepes when they are golden and place them on a flat plate one on top of the other.
Prepare the béchamel sauce making a flour and butter roux then add the warm milk and stir until a smooth cream is obtained, then add salt and add the nutmeg.

Put half of the béchamel in a bowl and add the cream, grated parmesan and gorgonzola and fontina.
Stir to obtain the 4 cheese cream.

Cut the scamorza into cubes and chop the walnuts coarsely.

Stuff each crêpe with chopped walnuts and diced scamorza, then add a couple of tablespoons of cream cheese. Close the crepes to wallets and place them in a pan covered with béchamel.

Once all the cracks have been completed, cover with the béchamel, the chopped walnuts and a sprinkling of grated Parmesan cheese.

Cook Crepes with cheese and walnuts in a hot oven at 180 degrees for about 20 minutes or until their surface is golden.

Once ready, let them cool a few minutes before serving.

TAGS: Recipe Crepes with 4 cheeses and walnuts How to prepare Crepes with 4 cheeses and walnuts | Crepes with 4 cheeses and walnuts recipe

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