Tag: corn

Corn soup with tomato and chicken breast – Italian Cuisine

Corn soup with tomato and chicken breast

Corn soup with tomato and chicken, preparation

1) Clean and put in a saucepan 1 carrot, 1 stick of celery, 1/2 onion battened with cloves, a few peppercorns, 1 teaspoon of coarse salt, bay leaf and chicken breast. Cover flush with water, brought to a boil And cook over low heat 20 minutes.

2) Meanwhile grainy the corn on the cob, clean and cut leftover celery and carrot slices, sliced the remaining onion e reduce sliced ​​courgettes. Remove the pot from the heat, strain the broth (you will have to get about 1.2 liters) and fray the chicken, lukewarm.

3) Put the broth back into the pot with the tomato sauce, add the remaining celery, carrots and onion and bring back to the boil. Cook for 8-10 minutes then add the courgettes, corn and chicken. Season with paprika, regulated of salt and peppery.

4) Cook the soup for another 8 minutes, take it off from the fire e perfume it with parsley. Serve it lukewarm accompanied by grated cheese and, if you like, a little Greek yogurt.


Posted on 13/09/2021


Recipe Burnt corn cream – Italian Cuisine

Recipe Burnt corn cream

For the burnt corn cream recipe, rinse the corn and drain it. Heat it in a saucepan with the milk; bring to a boil and cook for 7-8 minutes.
Blend it in the mixer as finely as possible. If you want a smoother and more silky cream, pass it through a sieve.
Break the egg into another bowl and mix it with 50 g of sugar and 15 g of flour.
Pour the blended liquid over the beaten egg and return the mixture to the heat. Cook, stirring for 2-3 minutes and turn off.
Pour the cream into a cold bowl to stop cooking, then pour it into 4 bowls and let it cool.
Cover the surface with a teaspoon of sugar and burn it with a special torch or bake briefly under the grill at maximum temperature.

Recipe Corn and yogurt tartlets with apples – Italian Cuisine

Recipe Corn and yogurt tartlets with apples

  • 110 g yogurt
  • 80 g white spelled flour
  • 40 g corn flour
  • 40 g ricotta
  • 40 g brown sugar
  • 8 g baking powder for cakes
  • 2 eggs
  • 2 Golden apples
  • lemon
  • salt

Mix the eggs very well with the brown sugar, a grated lemon zest and a pinch of salt. Stir in the yogurt and ricotta.

Finally add the flour and yeast, sifting them. Peel the apples and cut them
in chunks.

Spread the mixture into disposable muffin cups, complete them with the pieces of apple, sprinkle with a little brown sugar and bake at 180 ° C for 25-30 '.
Remove from the oven, let it cool and then serve sprinkling with icing sugar to taste.

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