Tag: cheese

Recipe Fruit, vegetables and cheese – Italian Cuisine

Recipe Fruit, vegetables and cheese

  • 350 g fresh goat cheese
  • 80 extra virgin olive oil
  • 250 g colored cherry tomatoes
  • 2 snuffbox peaches
  • 4 yellow and red plums
  • 1 carrot
  • 2 fresh gherkins
  • 1 fennel
  • lemon juice
  • salt
  • pepper
  • watermelon

For the cream cheese
Mix 350 g of fresh goat cheese with 80 g of extra virgin olive oil, a finger of water, salt and pepper, obtaining a cream.

For the salad
Wash 250 g of colored cherry tomatoes and cut them into wedges. Wash and cut 2 snuffbox peaches and 4 yellow and red plums into wedges; cut 1 carrot and 2 fresh gherkins into chunks; very thinly slice 1/2 fennel. Collect everything in a salad bowl and season with oil, lemon juice, salt and pepper.

To complete
Distribute the salad over 4 plates and complete them with the cream cheese in sprigs, 1 slice of watermelon, pepper and flaked salt.

Mini cheese millet arancini recipe with pepper sauce – Italian Cuisine

Mini cheese millet arancini recipe with pepper sauce

  • 250 g shelled millet
  • 120 g white scamorza
  • 4 eggs
  • 2 red peppers
  • chives
  • bread crumbs
  • extra virgin olive oil
  • basil
  • salt
  • pepper

Boil the millet in boiling water for 20 minutes. Drain it and collect it in a bowl.
Knead it with 3 egg whites (keep the yolks), salt, pepper and 2 tablespoons of chives in spools.
Modeled the mixture into 20 balls of 3-4 cm in diameter, including in the heart of each a diced smoked cheese.
Beat the 3 yolks kept aside with 1 egg, pass the balls, then bread them in breadcrumbs.
Fry the mini arancini in a pan with plenty of oil for 2-3 minutes.

Roasted the peppers in the oven at 200 ° C for about 35 minutes. Seal them in a bag for 10 minutes, then peel them.
Cut them flakes and blend them with 2 tablespoons of oil, salt and pepper. Complete with hand-chopped basil leaves.
Serve the arancini together with the sauce.

Carbonara monferrina with asparagus and toma cheese – Italian Cuisine

If you like variations on classic dishes, try the carbonara monferrina, a recipe that comes from Piedmont and will not leave you disappointed

Of bacon and egg there is only one, yes, but this dish is so loved that there are many interpretations. This is the case, for example, of the carbonara monferrina, typical Piedmontese dish that includes pancetta, gli asparagus, and cheese for an explosion of taste and freshness that is the envy of classic recipe of Roman carbonara.

There Preparation, like all those concerning carbonara, it is simple and very fast, ideal for a lunch or dinner to be organized at the last minute, but without ever giving up bring to the table a surprising first course.

carbonara monferrina recipe preparation ideas tips Italian cuisine

The recipe for Carbonara Monferrina

To prepare the Piedmontese carbonara you will need: 500 g of long pasta, 1 bunch of fresh or frozen asparagus, 50 g of toma, 2 egg yolks, 100 g of pork belly, 50 cl fresh cream, grated parmesan, butter, garlic, salt , pepper and extra virgin olive oil.


Let's start washing and cleaning the asparagus, depriving them of the hardest part and cutting them into slices. In a non-stick pan, a fried with butter (or extra virgin olive oil for those who want a lighter recipe), garlic and bacon cut and strips or cubes. When the bacon is golden, turn off the heat and remove the garlic.

In a large pot the water is then boiled and the pasta is thrown away.

Only at this point should the asparagus, a little salt and pepper and a little cooking water to cook them evenly. It only takes a few minutes (perhaps with a covered pan) to soften the asparagus.

In a separate bowl it is therefore necessary mix the cream with the toma cheese, add the egg yolks, two generous spoons of parmesan and a little pepper. When the pasta is al dente, the mixture with the cream and the toma must be added to the asparagus and bacon sautéed and, with the heat off, whisk all the ingredients for about twenty seconds.

There carbonara monferrina it is ready to be brought to the table. The advice is a final sprinkling of Parmesan and pepper for an even more decisive and tasty flavor.

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