Tag: Cream

pistachio cream by Filippo La Mantia – Italian Cuisine

pistachio cream by Filippo La Mantia

Live social with our director Maddalena Fossati, the Sicilian "innkeeper and cook" reveals his delicious recipe (and also gives us an idea for a quick spaghetti and a pizza)

After two years with the tables always full, now – who like everyone is closed in the house and cannot work – he inevitably feels a strong nostalgia for his restaurant. The place, in Milan, is called Filippo La Mantia Host and Cook, or his name followed by the two things he does best (in addition to playing and riding a motorcycle). "For me, the reception is sacred, the restaurant is made for the customer, I change it daily for his needs: it is not a show room but a place that must be lived". And then, modestly, he explains: compared to the great chefs who have studied, made an academic path, I am a host, like those of the Palermo taverns I frequented when I was a photojournalist, I am a "cook" who does not write recipe books because , more than in doses, I am feeling! ".

Quarantine consoling yourself with Filippo La Mantia pistachio cream

Live Instagram at#Dinner time on page of @LaCucinaItaliana with our director Maddalena Fossati, Filippo La Mantia tells us how the quarantine is going on: "At the beginning I started cooking, but after a few days I was dodged by Chiara (Maci, his partner and food blogger, ed) who cooks all day. I wash dishes. And without a dishwasher! ". We can't help but ask him for some recipes. For example, that of his pistachio cream: "I prepare one white custard with 1 liter of milk, 90 g of starch and 200 g of sugar, let it cool and add one 100% pure pistachio paste that the Consortium of Bronte produces (but you can use whatever you want): I put 300 g for a liter of custard ". A preparation he learned from his mom, who taught him about love and sharing through food: "In the morning when I woke up I always felt a scent coming from the kitchen and she singing".

Spaghetti, pizza and Harley

We also ask him for an idea for a quick spaghetti: "The pasta I love the most and which I make every time I am hungry is the spaghetti with Cetara anchovies, lemon juice, fresh chilli pepper, breadcrumbs and raw oil. To make it, I pesto the anchovies with the oil, the lemon and the chilli pepper, cook the spaghetti al dente, pour them over the pesto, mix with a little more oil and a little cooking water and finally finish with the breadcrumbs coarsely and toasted ".
For pizza, instead, he proposes one that he always prepared when he worked in Pantelleria in the 1980s: "Cutting the eggplant sliced, I roast them on the plate, and I make them macerate with sliced ​​tomato, capers, anchovies, oregano, oil and lemon. When they are ready I season with everything one White pizza". What can we say, we can't wait to see him go back to the restaurant, but Filippo it also has another urgency, when it will be possible to return to life as usual: "I take my Harley, helmet and nail and I do 500 kilometers! "

Lamb tortelli with cream and mint by Luciano Monosilio – Italian Cuisine

Lamb tortelli with cream and mint by Luciano Monosilio

Put together the shoulder of lamb and the skill with the egg pasta – not only filled – by Luciano Monosilio and here is a fresh and delicious recipe. "If you don't try your hand at the pastry and the rolling pin now …" provokes the brilliant Roman chef

Luciano Monosilio, born in 1984, is very popular in the capital. Because beyond important experiences (with Pierangelini, Uliassi, Crippa …), he worked in important places such as Roscioli, Tordo Matto and above all Pipero al Rex (later become Pipero Roma). From September 2018 he started his own business, opening Luciano Italian Cuisine, a restaurant where one of the pillars is represented by pasta, both fresh and dry, which the chef of Abruzzo origin not only celebrates with its legendary Carbonara, but also with the other classic capitolini and with contemporary recipes. "Pasta means simplicity: the planetary mixer is a help, the machines to cut it too, but a rolling pin and a knife are enough to prepare it," he explains.

Mistakes to avoid

Let's start with flours? "For those of my restaurant, who want to make fresh, dry or egg pasta, I only use those of durum wheat flour. They can also be used at home, but it takes more time and more physical energy to mix, in the absence of a planetary mixer. Those are fine 00 of soft wheat. But I say that if you don't try now that we have a lot of time available … I recommend: do not forget to wet the flour with warm water in order to develop more the glutinic mesh . Mistakes to avoid? "Salt must be used at the beginning of the processing, dissolving it in the water so the annoying crystals do not form on the sheet. Then it is important the temperature of the dough: when after letting it rest, it must be taken out of the refrigerator, it must be cold because it allows easier processing . That said, have fun with a delicious Luciano recipe: Lamb tortelli with cream and mint. Practically Easter!

Ingredients for 4 people

For the egg pasta
300 g of 00 flour
200 g of semolina
8 whole eggs

For the lamb filling
400 g of lamb shoulder
1 carrot
1 celery stick
1 onion
a clove of garlic
300 g of mint
salt and pepper

For the dressing
300 g of fresh peeled mint

For the pecorino cream
500 g of pecorino
250 g of egg white
100 g of fresh cream

6 mint leaves


Knead the egg pasta ingredients by hand, leave to rest in the fridge for two hours, spread very finely. Then close the half-moon-shaped tortelli with the lamb filling.
For the filling: clean and bone the shoulder. Cook it with celery, carrot, onion, garlic, mint, salt and pepper until soft. Fray the meat by hand and season with the mint leaves, cut into strips. Once the tortelli are closed and cooked in water, they should be stir-fried with a little cream to create a creamy base for the dish,
For the pecorino mousse: put the pecorino in a thermo mix – like the Thermomix – at 60 degrees. Once the egg whites are added and filtered, the mixture is put in a siphon and kept in a water bath at 62 degrees for 20 minutes. Then it is sprayed on the tortello and decorated with mint leaves.

Cream puff recipe with fiordilatte ice cream and strawberry sauce – Italian Cuisine

  • 375 g whole milk
  • 300 g fresh strawberries
  • 150 g 00 flour
  • 125 g fresh cream
  • 100 g sugar
  • 75 g butter
  • 3 eggs
  • a vanilla bean
  • salt

For the recipe of puffs with fiordilatte ice cream and strawberry sauce, prepare the puffs: in a saucepan with 150 g of water, melt, over medium heat, 75 g of butter and a pinch of salt. Bring to a boil. Remove from the heat and add the flour. Beat with a whisk until the mixture compacts and begins to detach from the sides of the pot. Let it cool down.

Add the eggs, one at a time, mixing with a spoon: lifting it, the mixture will pour like a ribbon. Line a baking sheet of parchment paper and, with a pastry bag, deposit tufts of 15-20 g compound. Bake at 200 ° C for 25-30 '. Mix the cream with the sugar. Bring the milk to a boil with the vanilla bean, then add it to the sweetened cream.

Leave to cool, then pour the mixture into an ice cream maker. Peel the strawberries, cut and blend them to obtain a sauce. Remove from the puffs. Once cooled, cut them in two, fill them with fiordilatte ice cream and serve them with the strawberry sauce.

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