Tag: cheese

Recipe Fried egg with cheese sauce – Italian Cuisine

Recipe Fried egg with cheese sauce


  • 100 g Grana Padano Dop
  • 100 g vegetable broth
  • 100 g fresh cream
  • 4 pcs eggs
  • 4 pcs slices of homemade bread
  • lemon
  • chives
  • fresh horseradish
  • extra virgin olive oil
  • salt
  • pepper

For the fried egg recipe with cheese sauce, toast the bread with a little oil, in the oven or in a pan. Blend the grated parmesan cheese with the warm vegetable broth and 2 tablespoons of oil, using an immersion mixer to obtain a sauce. Whip the cream with a pinch of salt, pepper and a splash of lemon juice. Mix it with 1 tablespoon of chive with slices. Cook the eggs with a knob of butter for a couple of minutes: all together in a large pan or one at a time in a single pan. Lay the eggs on the plates, pour over the cheese sauce and a spoonful of cream and finish with freshly ground pepper and grated horseradish. Accompany with toast.

How to make vegan cheese at home – Italian Cuisine

How to make vegan cheese at home


THE vegan cheeses they are products similar to cheeses made with milk of animal origin, but which use only vegetable raw materials. They recall its taste, consistency, nutritional characteristics and, at times, even recall its name. Plus they have the advantage of being perfect even for those who are lactose intolerant or for curious omnivores in search of cholesterol-lowering foods. They are now commonly purchased in specialized shops but you can also prepare them. Discover with Sale & Pepe what are vegan cheeses and how to prepare them at home!

How commercial vegan cheeses are made

Let's start with a premise: i vegan cheeses they should not be called that, or to identify them you should not use the same word with which we refer to dairy products. As the vegan chef points out Daniela Cicioni, who has been working on this type of products for years, "there law says that the term cheese refers to a product with a milk base of animal origin, even if in the dictionaries we don't refer so much to the ingredients, as to the method used, to put in shape, but without specifying what"This is why vegan products similar to traditional cheeses on the market often do not carry this word on the label.

The main ingredients of vegan cheeses on the market are water, milk or vegetable yogurt (the most common is soy) and bacterial proteins. For the seasoned, we also use flour. Emulsifiers, salt and flavor exhalers are often added to these first foods. In some cases it is then used dried brewer's yeast. The objective is, of course, to take the ingredients that together can restore the feeling of eating of the most faithfully real cheese.

For example, you can find it on the market Vegan variants of feta, made with water, coconut oil, modified potato and corn starch, salt, natural flavorings and soy. If you read the lactic acid component in the list of ingredients, be careful: to be 100% vegan there must also be an indication "Dairy-Free". Among the vegan cheeses on the market there are then more sophisticated products such as the Blue French vegan. Not only the ingredients change but also the processing, among the "animal free" thickeners in the list you will find for example carrageenan and guar gum. Vegan cheeses, just like those of animal origin, are not only fresh and soft, but also exist in versions seasoned. In this case the flour will appear among the ingredients. To offer their products also to celiacs, producers often use chickpea flour.

Seasoned vegan cheeses

To get seasoned vegan cheeses after placing the soft dough in sticks, you can switch to dryer, "a shortcut to dry the dough quickly and create the crust"explains Daniela Cicioni. Aged vegan cheeses have a great advantage compared to those made with animal milk crust that is created you can eat because no mold is formed during drying.

Vegan cheeses

Among the vegan cheeses available in the fridge counter there are mozzarella-like created with either rice milk or rice flour. You can also prepare them at home, the consistency is reminiscent of the original one making this perfect ingredient for Capri, pizzas, lasagna and stuffed pasta. Here is the homemade recipe.

After chopping and stewing a scallion in a pan with a little water, add 150 grams of soy yogurt, 120 ml of soy milk, two tablespoons of cornflour and 1 tablespoon of agar agar. Season with salt and blend everything. Then add 120 grams of soy ricotta and blend again. Cook the mix until it becomes firm, then add a tablespoon of extra virgin olive oil and stir until the liquid mixture begins to peel off the walls. After cooling the dough in the fridge, divide it into balls: you already have yours in your hand homemade vegan mozzarella.

Vegan cheese with tofu, milk or soy yogurt

The soya milk It is one of the most used ingredients to make vegan cheese. For example, using this ingredient, you can prepare a tasty one vegan ricotta. Take the soy milk and pour it into a saucepan, put it on the heat and bring it to a boil. When it boils, turn off the heat and pour 4 tablespoons of apple cider vinegar. Wait a few minutes and observe: the milk will begin to coagulate and form flakes. At this point, help with a colander placed over a bowl: pour the mixture and let it drain for at least 2 hours. Season to taste with chopped chives and salt, place in a container and refrigerate.

Even it soy yogurt can be a great starting point to create a spreadable vegan cheese. Take a colander and line it with a clean cloth that absolutely does not smell of detergent. Pour the soy yoghurt, making sure that the colander is on a bowl, taking care that the liquid that flows below does not touch the contents of the dish towel. Let the serum drip for about 6-8 hours: the longer the dripping time, the more compact your will be cruelty free spreadable cheese. At the end of this process you will have a kind of Greek vegetable yoghurt: remove the cream and store it in a bowl.

This same procedure can also be done with the addition of tofu: blend it and add it to the creamy mixture obtained from drained soy yogurt. Combine olives with this mix. The result will amaze you! Among the vegan cheeses are in fact numerous i tofu products. There are for example i flakes, low in fat and 100% vegetable. Do you know what you commonly find in the refrigerated counter? You won't feel the difference at all! They are excellent eaten on a slice of wholemeal bread with oil tomatoes and basil and you can also use them to season pasta and salads or to cook quiche.

Vegan cheese with cashews, peanuts, almonds

Chef Daniela Cicioni has been experimenting for years with the creation of cashew-based vegan cheeses. By virtue of Italian law, which does not allow you to call them cheeses, you have renamed these "creatures" fermenters. When he became interested in this type of vegan products on the market he discovered that many of them were made from oilseeds, like i cashews, this because they are a raw material that immediately goes into fermentation. To work these seeds "you need a good blender, in order to get the perfect consistency".

Adding to dried fruit, water, salt and yeast, the chef began to develop a series of products including the fermentino which bears its name based on fermented almonds and cashews. And, starting from the same base, it is now experimenting with the creation of flower-shaped type crusts Camembert, guy Roquefort and type Taleggio cheese. All from simple seeds …

Vegan cheese with chickpea flour

As we have seen, to give more consistency to vegan cheeses it is necessary to enrich the list of ingredients with flour. To preserve the gluten free characteristic of food, it is preferred chickpea flour, which is added in the first phase of preparation, together with soy yogurt, oil and soy milk. To get a more decisive result, it is best to leave season the shape obtained for a few days. by washing the surface of the cheese with a solution of water and salt, you will get a crust that will make your vegan cheese look like traditional seasoned dairy products.

Vegan cheese with rice flour or rice milk

To prepare a vegan cheese made from milk and rice flour type mozzarella put in a saucepan 2 tablespoons of rice flour and 1 glass of rice milk. Mix well and let the mixture melt over low heat. Add a tablespoon of soy butter, a tablespoon of soy cream and a pinch of salt. When the mixture begins to thicken, turn off the heat and add 1 jar of unsweetened white soy yogurt. Put back on the fire. Mix the mixture with a whisk and when the mixture does not spin anymore, form a ball and place it in a glass bowl greased with extra virgin olive oil.

Coconut vegan cheese

Always remaining in the category "seasoned" vegan cheeses, you can make a small tasty shape even using coconut milk is coconut oil. Take 62 g of white cornmeal for instant polenta and mix with 1 tablespoon of carob seed flour. Keep the mix aside. Put the coconut milk in a saucepan and boil it. At this point take the boiling liquid and pour it over the flour, stirring well. Put the pan back on the heat and keep stirring for 3 minutes. Season with salt and add the coconut oil, 1 tablespoon of lemon juice and 1 of apple cider vinegar. Dissolve 2 tablespoons of agar agar in cold water (2 coffee cups) and pour it into the saucepan. Cook for 2 minutes after boiling again, then turn off the heat and pour the cream into an oiled mold. After 12 hours in the fridge, yours coconut vegan cheese it will be ready to be served. Slice it thin to offer it on crackers or slices of bread.

Vegan cheese with food yeast

Among the ingredients of vegan cheeses one can also encounter in the food yeast. The Saccharomyces cerevisiae cultivated on molasses and subjected to particular drying procedures, in order to maintain its nutritional qualities it is in fact suitable for consumption by both vegetarians and vegans. Among the products that can be made with food yeast there is a vegan alternative to Parmigiano. Take 50 grams of almonds, finely chopped, add the yeast flakes and salt, continuing to operate the blender. When the mixture is homogeneous, take it and put it in a glass jar: yours fake parmesan veg it's ready!

The first to cheese that you would like to always eat – Italian Cuisine

The first to cheese that you would like to always eat


From pennette to the four cheeses up. We have collected 20 first courses with creamy cheese, delicious and infinitely good that play on combinations, contrasts and references with imagination and taste. Preparing them, you will find that when it comes to pasta and cheese you can go far beyond the final grated. In the same way, in rice, cheese can be a basic ingredient capable of going well beyond the classic creaming. We will see it for example with burrata and primosale risottos, but ricotta will be even more surprising. Delicate, light and creamy, it is perfect for preparing dishes with an authentic soul, endowed with a distant and very pleasant rustic sensation.
But if you are among the gourmands you expect from the first to the cheese stringy forkfuls, then we advise you to focus on provola, mozzarella and pecorino. But before starting to cook, let's do a small review, starting from the base.

How to cut cheese

If we want to prepare a dish with mozzarella, burrata and ricotta, we are already well aware of the consistency of the basic ingredient. Same fate for soft cheeses like crescenza and stracchino, but what happens when we are dealing with hard cheeses? One tip that applies to everyone is the grater. Choose one that gives a fine result, reducing the cheese into small and very light veils with an almost impalpable consistency. From here on, we can count on the fact that they dissolve with the help of cooking water or contact with pasta and rice.

The right movement

We melt the cheese, but he tends to recover its consistency. A struggle that we are destined to perish if we are not able to do everything at the right time. And above all, to move hands relentlessly. In fact, to dress pasta with the classic four cheeses we will have to be good at mix it before the result becomes sticky, adding a little cooking water.

Cooking

Pasta and rice with cheese are the first to require a lot of attention in the final stages of preparation. To prevent everything from solidifying during the dish, make sure that the pasta, ravioli, gnocchi or rice were drained al dente well. In fact, the overcooked pasta tends to stick together and with the warm cheese cream, the situation could even worsen.

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