Tag: cheese

Chocolate pie with spicy sauce (with cheese) – Italian Cuisine

A dark chocolate and almond cake to be served with an unexpected sauce … made with Edelpilz, a spicy blue cheese

Warm tart with a soft heart? Chocolate version with almonds and rum, accompanied by an innovative sauce with a slightly spicy taste … with blue cheese. No joke, theEdelpilz, historical Bergader blue cheese made in the 20s by the founder Basil Weixler is pleasantly spicy and goes perfectly with chocolate and almonds.

Ingredients for 6 cupcakes

100 g toasted almonds
90 g sugar
80 g butter
70 g chocolate
30 g dry biscuits
4 eggs
20 g fresh ginger (or ½ teaspoon powder)
2 spoons of rum
1 grated orange zest
100 g cream
50 g Edelpilz
6 disposable aluminum molds

Method

Work the butter with the sugar until you get a frothy mixture, add the egg yolks, the rum, the ginger, the finely chopped almonds, the melted chocolate in a bain-marie, the orange zest and the chopped biscuits; mix the ingredients and gently incorporate the beaten egg whites. Pour the mixture into the greased aluminum molds and bake in a bain-marie oven at 120 ° for 15-20 minutes.

For the sauce, heat the cream with Edelpilz, melt it completely and pour a spoon over the patties. You can add diced pears to the sauce.

Turn the cakes over the individual plates and serve them warm, accompanying them as you like with Edelpilz sauce.

Spaghetti with cheese and pepper … cold – Italian Cuisine

Cacio e pepe is one of those traditional recipes that we are almost afraid to vary. Few ingredients, basic cooking techniques, result with perfect taste.
But let's face it, creativity is the soul of the kitchen, and sometimes we like trying something different. We enjoy it. It intrigues us.

Here then is this version of cold cheese and pepper. With an extra touch!

Cheese, pepper and pistachios: recipe

Ingredients for 4 people

320 g spaghetti

50 g shelled and peeled pistachios

50 g large grated pecorino romano

extra virgin olive oil

salt

pepper

Method

Chop the pistachios roughly. Grate the pecorino with the large hole grater.
Boil the spaghetti in boiling salted water, then drain them, cool them very quickly under cold water, then dry them with kitchen paper and season them with 3-4 tablespoons of oil, the grated pecorino cheese, a generous amount of pepper and if necessary a pinch of salt as having rinsed the spaghetti may have lost some flavor.
Arrange on plates and complete with chopped pistachios.
The pasta will not be as creamy as the classic cheese and pepper and it will also be slightly less savory, as the pecorino gives off more flavor when we heat it.

Spaghetti with cheese, pepper and crispy artichoke recipe – Italian Cuisine

Ingredients

350 g spaghetti
140 g mascarpone
4 pcs artichokes
lemon
grated fresh pecorino
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe for spaghetti with cheese, pepper and crispy artichokes, clean the artichokes and cut them into very thin slices. Cook them in a pan with 5-6 spoons of oil for about
20 minutes: they will have to remain crunchy. Cook the spaghetti in abundant salted water, according to the times indicated on the package. Dilute the mascarpone with a couple of ladles of pasta cooking water.
Drain the spaghetti and stir in the mascarpone and a drizzle of oil, seasoning with salt; distribute them on the plates, complete with plenty of pecorino, a minced pepper and zest
of grated lemon. Garnish with the crunchy artichokes and serve.