Tag: cheese

Goat's Cheese Recipe – Italian Cuisine – Italian Cuisine

Goat's Cheese Recipe - Italian Cuisine

  • 1 kg green asparagus from Altedo
  • 160 g fresh goat goat
  • 40 g grated parmesan
  • 4 eggs
  • a shallot
  • marjoram
  • lemon juice
  • butter
  • flour
  • extra virgin olive oil
  • salt
  • pepper

For the goat's cheese recipe, peel 850 g of asparagus and boil for 6 '. Thinly slice the tips of the rest lengthwise and marinate only these for an hour with 3 tablespoons of oil, 10 g of parmesan, salt, pepper and a few drops of lemon juice.

In a pan, cook the chopped shallots in a spoonful of oil for a couple of minutes, then add the coarsely chopped boiled asparagus and sauté them for less than a minute; salted and perfumed with some marjoram leaves. Beat the eggs in a bowl, then incorporate, mixing with a whisk, the goat cheese, 20 g of parmesan cheese, a pinch of salt and finally the warm asparagus.

Spread the mixture into 4 buttered and floured donut molds (external ø 11.5 cm, internal ø 4 cm, height 3.5 cm) and bake them in a water bath at 180 ° C for 25 minutes. Remove from the oven, let cool, then turn out onto the plates and complete with the marinated asparagus tips, sprinkle with the rest of the parmesan.

White pizza with spelled, pecorino cheese and asparagus – Italian Cuisine

Muffins filled with tasty vegetables

Clean the asparagus and boil them al dente, then cut them into rounds. Mix the special flour with the yeast dissolved in 300 g of water. Let this poolish rise for at least 6 hours at room temperature or for 12 hours in the fridge. Then add the spelled flour, 30 g of oil, 8 g of salt; knead and let the obtained dough rise for about 1 hour and 30 'at room temperature.

Philadelphia cheese balls – 's Philadelphia cheese balls recipe – Italian Cuisine

»Philadelphia cheese balls - Misya's Philadelphia cheese balls recipe

First divide the 2 loaves of cheese each into 9 squares, then roll them gently in your hands, one at a time, to form balls.

Beat the eggs in a bowl with a pinch of salt, then pass the balls 2 times (double breading) first in the egg and then in the breadcrumbs.

Heat the oil in a saucepan and fry the croquettes a few at a time, browning them evenly and draining them on kitchen paper as they are ready.

The Philadelphia cheese balls are ready, salt them slightly and serve immediately.

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