Tag: chestnut

Recipe Mascarpone cream and chestnut crumble – Italian Cuisine

Ingredients

250 g mascarpone
180 g boiled chestnuts
170 g caster sugar
150 g flour
butter g 110 plus a little
100 g egg white
100 g icing sugar
6 egg yolks
orange rind 1/2
cocoa
candied orange peel
Grand Marnier liqueur
salt

Duration: 1 h

Level: Middle

Dose: 6 people

To prepare the mascarpone cream and chestnut crumble crumble the chestnuts and mix them with 80 g of granulated sugar, 50 g of flour, 60 g of soft butter and a pinch of salt. Cook the dough in the fridge for 2 hours. Then grate it with the grater in large holes; spread the crumbs on a baking sheet covered with parchment paper without massing them; put them in the oven at 180 ° C for 12-13 ′, take them out of the oven and let them cool (crumble). Mix the egg white with the icing sugar, 100 g of flour, 50 g of melted butter, 3 egg yolks, the grated orange zest and a pinch of salt. Spread the mixture into 6 buttered frusto-conical molds (ø 7.5 cm, h 3) and bake at 180 ° C for 7-8 ′. Remove the sweets from the oven, remove them from the oven and sprinkle them with Grand Marnier. Whip 3 egg yolks by pouring 90 g of granulated sugar, cooked at 108-110 ° C with 2-3 tablespoons of water. Then add the mascarpone, 2 tablespoons of Grand Marnier and chopped candied peel to taste. Spread the cream into 6 cups and immerse the cakes; complete with cocoa and crumble and serve.

For this recipe we used Mascarpone Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Recipe Ravioli with radicchio and chestnut cream – Italian Cuisine

Ingredients For pasta

250 g flour
125 g yolks
salt

Ingredients For the filling

250 g red radicchio
250 g ricotta
40 g Tête de Moine Dop cheese (alternatively aged caciocavallo)
1 pcs shallots
salt
pepper
extra virgin olive oil

Ingredients To complete

200 g fresh chestnuts
100 g sliced bacon
sage
salt

Duration: 2 h 30 min

Level: For experts

Dose: 8 people

For the recipe of radicchio ravioli with chestnut cream, beat the egg yolks with 20 g of water. Place the flour on the work surface forming a fountain and pour the beaten egg yolks and a pinch of salt in the center. Begin to mix egg yolks and flour with the fork, then knead by hand, collect the dough in a ball, wrap it in cling film and place it to rest in the fridge for 1 hour.
FOR THE FILLING: Clean the radicchio and cut it into slices. Wilt it in a pan with a thin layer of oil and the chopped shallot for 3 minutes, stirring constantly, then mix it with the ricotta, the coarsely chopped cheese, salt and pepper.
TO COMPLETE: Roll out the dough into long sheets 1-2 mm thick. Stuff half of them with stuffing nuts, cover them with other sheets of dough, making them adhere well around the filling; cut out sixty square ravioli. Boil the chestnuts and peel them; Blend in a cream 100 g with 80 g of boiling water and a little salt.
Brown the pork cheek in a large non-stick pan with a few sage leaves until it becomes crispy. Season 30 g of chestnuts boiled in the same pan as the pillow. Boil the ravioli in plenty of boiling salted water; once they come to the surface, drain them and add them to the chestnut pan with a couple of tablespoons of their cooking water; leave them to flavor with the flame out. Arrange on the plates with the chestnut cream, the guanciale and the sage and serve immediately.

Recipe Rice, milk and chestnut soup – Italian Cuisine

Ingredients

350 g milk
150 g Carnaroli rice
100 g boiled chestnuts
25 g butter
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of rice, milk and chestnut soup, boil 600 g of water with half of the chestnuts and a pinch of salt in a saucepan. Add the rice and after 7-8 minutes
milk and butter. Finish cooking the rice, then complete the soup with the remaining chestnuts and serve. To know If you use fresh chestnuts, peel them and soften them in warm water, so as to be able to remove even the second skin. Then boil them in 2 liters of salted water, leaving them to cook over a medium heat for hours and 30 minutes. Add the rice to the end, cook for 7-8 minutes, then finish cooking with milk and butter.