Tag: cheese

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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Stuffed gnocchi with cheese and pepper: the new video recipe – Italian Cuisine


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Gnocchi stuffed with cheese and pepper: the new <a href="https://gordon-ramsay-recipe.com/tag/video">video</a> recipe – Sale & Pepe























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Posted on 19/10/2021

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Gnocchi with cacio e pepe: potato balls stuffed with cheese – Italian Cuisine

192015


Gnocchi with cheese and pepper, the preparation

1) Boil the potatoes in a saucepan, with plenty of initially cold water and a handful of coarse salt. Once ready they will go peeled from hot and immediately pass with the potato masher. Create one fountain, add the Flour, the salt and the egg. Knead everything energetically.

2) Cut into small cubes the stringy cheese.

3) With the help of the scale, divide the dough into small portions of 10 g and with the help of the palm of your hand open it, putting in the center the cheese. Then close the ball.

4) Grind pepper with the help of a mortar and pestle.

5) Cook the gnocchi in hot water with olive oil and salt, drain them as soon as they come to the surface.

6) In a very hot pan toasted pepper, then add the gnocchi and a little cooking water. Lower the intensity of the flame e add the pecorino. Sauté the gnocchi, being careful not to curdle the cheese. Serve and sprinkle with wild pepper

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.
192015

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Posted on 19/10/2021

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