Tag: cheese

American pancakes with cottage cheese – Italian Cuisine

When you think you know everything about pancakes, here comes a new recipe: try it for a very sweet breakfast (but not only)

We found out that i milk flakes they are not eaten only naturally, but can be used for the preparation of cottage cheese pancake, an American recipe now more and more widespread in the rest of the world because the mixture that is obtained from this mix based on milk flakes is particularly delicious and allows to obtain some very soft pancakes and really delicious. Practically instead of milk, or rather buttermilk, which is used in the classic pancake dough, here we find the flakes of milk.

What flakes to use?

Simply the ones you prefer and find at the supermarket on the fridge counter.
You don't have to blend them or work them in any particular way, but simply add them to the base of eggs, flour, yeast and sugar. Their grainy texture will feel very little after cooking, but will make the pancakes slightly more moist and compact.

Cottage cheese and sour cream

You will find many recipes online for making pancakes with the sour cream, but this is another preparation.
Sister cream, in fact, is the sour cream and it can also be prepared at home by mixing the yogurt with the lemon juice.

The recipe for cottage cheese pancakes

Ingredients

225 g of cottage cheese (cottage cheese)
2 eggs
2 tablespoons of maple syrup
1/2 teaspoon of vanilla extract
250 g of 00 flour
1 teaspoon of yeast
a pinch of salt

Preparation

To prepare these pancakes mix the milk flakes with the other liquid ingredients and then finally add the well sifted flour and baking powder.
Attention, you must not whisk or whisk the eggs with the flakes, but simply stir, not too long.
The best result is obtained by leaving the mixture in the refrigerator for a few hours or a whole night, but you can also prepare them immediately.
Use a very hot buttered non-stick frying pan and pour the mixture with a ladle.
Turn the pancakes as soon as they form bubbles on the surface and cook for a couple of minutes on the other side.

How to serve pancakes with cottage cheese

Obviously if you love pancakes in the classic version then serve them with maple syrup in abundance and a knob of butter.
You can also enrich the dough with blueberries, bananas or strawberries or add fresh fruit later on hot pancakes.
These pancakes in particular are also excellent in a savory version accompanied by smoked salmon or fresh cheeses.

Discover some ideas in the tutorial to bring these delicious pancakes to the table

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Focaccia di Recco – Treating Myself

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode is a classic case. There’s a Ligurian restaurant called Farina near us, and I’ve become a full-blown focaccia di Recco stalker.

After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region.

This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens.

As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheesewas basically absorbed, but while you couldn’t see it, you could certainly taste it, and it was amazing.

The obvious question is, can you add other fillings to this? Yes, but don’t. It’s perfect…as long as you find the cheese. Please, find the cheese (no substitutions will be offered #toughlove).

By the way, I’m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can’t wait to try this again, and sincerely hope you give it go as well. Enjoy!

Ingredients for 2 small or 1 large Focaccia di Recco

*2 cups all-purpose flour (9.5 by weight)

1/2 cup plus 2 tbsp water

1 tbsp extra virgin olive oil

3/4 tsp fine salt

*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.

12 oz Crescenza or Stracchino cheese (6 oz for each focaccia)
extra virgin olive oil and sea salt, to taste for the top

Bake at 500 degrees F.for about 6-7 minutes, or until well-browned

Lasagna with vegetable sauce with smoked sauce and smoked cheese – Italian Cuisine

Ingredients
1 pack of lasagna dough
3 carrots
3 courgettes
1 pepper
1 large aubergine
1 package of Mutti datterini sauce
2 tablespoons of vinegar
1 teaspoon of sugar
1 smoked scamorza
1 liter of bechamelle
40 g of Parmesan cheese
1 clove of garlic
1 bay leaf
a pinch of curry
extra virgin olive oil q.b.
Salt to taste.

Method

On a cutting board, cut the vegetables into small cubes. In a non-stick pan, put generous extra virgin olive oil, bay leaf, curry and garlic clove and cook for a few minutes.
Dip the vegetables, salt and cook for about 40 minutes. Add the vinegar mixed with sugar and let it evaporate.

Add Datterini Mutti sauce and cook for 10 minutes. Blanch the lasagna sheets. Cut the scamorza into thin slices and compose the lasagna.

In a single-portion oven mold put a sheet of pasta, béchamel sauce, vegetable ragout and a slice of scamorza cheese. Alternate layers and finish with béchamel, ragù and parmesan.

Bake at 180 degrees for about 35 minutes.