Tag: cheese

Recipe Mattonella with cream cheese – Italian Cuisine

Ingredients

200 g fresh cream
115 g sugar
115 g flour
100 g ricotta
100 g robiola
25 acacia honey
3 eggs
vanillin
cinnamon and cloves powder
salt
Cherries in Syrup
butter and flour for the mold

Duration: 1 h

Level: Middle

Dose: 10 people

For the recipe of the cheese cream briquette, whip the eggs with the sugar, a pinch of cinnamon, cloves and salt, until they become soft and swollen. Then add the flour; spread the mixture on a buttered baking tray, covered with greased and floured baking paper. Bake it at 175 ° C for 9-10 '(biscuit dough). Remove from the oven the biscuit dough and let it cool. Meanwhile, work the ricotta with the robiola, honey and half a sachet of vanillin; whip the cream and add it to the ricotta, obtaining a soft cream. Cut the cookie dough into 3 squares (the third is obtained from the cutouts and you will use it as an intermediate layer). Fill each layer with the ricotta cream, helping yourself with a pastry bag. Then garnish the top with the cherries in syrup, also pouring some of their syrup.

Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage – Italian Cuisine

Ingredients

480 g Carnaroli rice
250 g fresh shelled beans
250 g luganiga sausage
200 g Apulian bread crust
150 g butter
120 g grated pecorino cheese
a stalk of celery
a carrot
a small onion
White wine
salt

Duration: 1 h 15 min

Level: Easy

Dose: 6 people

For the recipe for risotto with bread broth, broad beans, pecorino cheese and sausage, clean the carrot, celery and onion and cut them into pieces; also cut the crust of bread into large pieces. Put everything in a saucepan with 3 liters of water and cook for 40 '. Remove the gut, crumble and degrease the sausage in a non-stick pan for 10 minutes, crushing it occasionally with a fork.

Blanch the beans for 1 ', drain and remove the peel. Strain the broth of bread, salt it and put it back on the flame. Toast the dry rice in a saucepan for 2-3 ', blend it with 1/2 glass of wine, evaporate, add the drained sausage and mix; wet with 2 ladles of broth and continue cooking for 13-14 ', mixing and adding 1 ladle of broth from time to time.

Turn off the rice, add the beans, stir in the butter and pecorino cheese, season with salt and serve. Complete as desired with boiled asparagus tips, chopped thyme and marjoram leaves.

Carrot cake with cheese cream recipe – Italian Cuisine

Ingredients

450 g gluten-free almond flour
400 g peeled carrots
350 g spreadable white cheese
250 g brown sugar
125 g seed oil
80 g gluten-free grated coconut
70 g peeled almonds
25 g icing sugar
12 g gluten-free baking powder for desserts
5 pcs eggs
lemon
butter

Duration: 2 h 15 min

Level: Easy

Dose: 10 people

For the carrot cake with cheese cream recipe, chop the almonds. Grate the carrots. Whip the eggs with brown sugar, until they are frothy; gradually add the oil, little by little, then the almond flour with the yeast, alternating it with the grated carrots and coconut and the chopped almonds, until the ingredients are used up. Butter a hinged mold, pour the mixture and bake at 160 ° C for 1 hour and 15 minutes. Remove from the oven and let it cool. For the cream: Mix the white cheese with the icing sugar and spoonful of lemon juice; let the cream rest, covered, in the refrigerator, while the cake cools. Spread the cream over the cake and serve, complementing as desired with edible flowers.