Tag: cheese

" Pallotte Cheese And Eggs – Italian Cuisine

" Pallotte Cheese And Eggs

First make the tomato sauce: brown the garlic clove in olive oil, then remove the garlic, add the tomato puree and basil, salt and cook for at least 15-20 minutes on a low flame .

While the sauce is cooking, start with the preparation of the pallotte cacio e uova: mince together the other half of the garlic, parsley and cheese (or you can finely chop the garlic and parsley with a knife and then season the cheese, the choice is yours) .
Put the eggs in a bowl, beat them lightly with salt and pepper, then add the seasoned cheese.

Start stirring, then add the breadcrumbs, a little at a time: you will have to obtain a compact but soft mixture, the right consistency to be worked with just damp hands without splitting (because too dry) or discarding (because it is too soft) .

With wet hands, form the pallotte, gradually placing them on a tray.
Then heat the seed oil in a frying pan and start cooking, a few pallets at a time so that the temperature of the oil does not drop too much and that the pallets are not in contact with each other, risking to join or break. I used 2 different cooking pans to speed things up.
Gently turn the pallotte occasionally, so as to obtain a uniform golden brown.

As soon as they are ready, drain the pallotte on absorbent paper. They are already cooked, so if you want you can taste them already, but I assure you that after the final passage in the sauce they will be even better!
Bring the sauce to a boil, then lower the pallotte and cook for about 20 minutes, so that they absorb the sauce and are flavored.

The cheese and eggs pallotte are ready: serve and serve immediately, hot!

Risotto with cheese and pepper, between the Duomo and the Colosseum – Italian Cuisine

Risotto with cheese and pepper, between the Duomo and the Colosseum

Inspired by the flavors of two great Italian cities, a creamy and fun dish that conquers everyone at the first taste

TO Milan the risotto it is a serious matter and a Rome, when it comes to cheese and pepper, don't mess around. But you eat. With closed eyes, to savor the cream, the balance between savory and spicy and also to feel at home. Given the importance of these two recipes, we thought of a possible marriage: the risttotto caccio e pepe. We guarantee that it will give you a tasty taste of Italy, surprise you with its creaminess and pamper you with the taste of authentic things. Preparing it is easy, here are the ingredients and the procedure.

The recipe of the cheese and pepper risotto

Ingredients for 4 people: meat or vegetable broth, 250 g Carnaroli rice, 50 g butter, 30 g onion, 150 g young pecorino romano, dry white wine, olive oil, salt

Procedure: Peel and finely chop the onion, then put it to dry in a saucepan together with two tablespoons of oil. Add the rice and toast it over a high heat then sprinkle it with half a glass of wine. As soon as it has evaporated, pour a ladle of hot broth into the saucepan. Stir and continue cooking the rice over medium heat, adding more broth from time to time, until it is used up. Season with salt and stir in butter and grated pecorino. Grind plenty of black pepper and serve hot.

The extra idea

If you want to prepare it in a gourmet version, proceed with the recipe until creamy and create a sauce with pecorino and broth separately, imitating the classic technoca of the cheese and pepper. Place the risotto in the dishes and place the spiral cheese sauce on the risotto with a teaspoon, after having enriched it with plenty of ground black pepper.

If you love crunchy

This preparation is very creamy and lends itself to a crunchy note. One of the best ingredients to do this is the classic bacon to be chosen cut very thin that we will heat in the pan before serving the risotto and we will place it on top of the plate like a wafer.

In the gallery above, 7 recipes cheese and pepper not to be missed

Pizza with cheese and pepper – Italian Cuisine

»Pizza with cheese and pepper

Place the flour in a bowl, add the yeast and the lukewarm water and start to knead.
Then add salt and oil and continue to work.

Once you have obtained an elastic and homogeneous mixture, leave it to rise for at least 2 hours.

Take the dough again, deflate it with your hands and spread it on the lightly floured pastry board.
Move the disc of dough onto a baking sheet and spread some ice cubes on the surface, then bake at 250 ° C in a preheated ventilated oven.

Cook for 8-10 minutes, then open the door and cook for another 1-2 minutes, so that the water evaporates (the melted ice).
Remove from the oven, sprinkle with pecorino cheese and season with freshly ground pepper, then add a little oil.

If, like me, you decided to serve this pizza for an aperitif, cut it into wedges with a pizza cutter.

The pizza with cheese and pepper is ready, serve it with the pepper mill so that those who want it can add it.

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