Tag: Cream

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Recipe Crunchy bundles with spiced chickpea cream


  • 450 g boiled chickpeas
  • 300 g trumpet zucchini
  • 300 g Greek yogurt
  • 50 g rocket
  • 10 pcs yellow cherry tomatoes
  • 8 pcs of phyllo dough sheets
  • 2 pcs cardamom pods
  • 1 pc spring onion
  • cumin powder
  • coriander powder
  • mint
  • lemon
  • garlic
  • tomato concentrate
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced ​​cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.

with the sauce, with the peas, with the cream – Italian Cuisine


A rustic and richly flavored first course. We prepare the lumberjack

A pasta with mushrooms, but not only. Have you ever prepared the lumberjack?
It is a very easy and fast recipe, perfect in the fall with freshly picked mushrooms.
But there is not a single recipe of the lumberjack. There are many variations and each one can enrich it according to one's taste: some prefer it with red sauce, some with cream, some with peas, some with sausage, some with bacon, those who make it with short pasta and those with long egg pasta. We give you three choices.

Penne Alla Boscaiola
Penne Alla Boscaiola.

Recipe with sauce

If you love tomato sauce, prepare the red woodsman, which in theory would be the original recipe.
Just fry a little chopped onion with extra virgin olive oil and then add some private sausage from the sac (or smoked pancetta) and some mushrooms, preferably porcini mushrooms.
Let it brown, blending with the white wine and then add the cherry tomatoes or the puree and let the sauce cook for 10-15 minutes over medium-low heat.
Then drain the pasta, penne or tagliatelle, and toss in the dressing.
Serve with fresh parsley and grated Parmesan if you like.

Recipe with peas

But are there peas in the original recipe?
Since, as we have said, a real recipe does not exist, we also propose the version with peas that can be either white or with sauce.
Simply add them to the onion mixture with the mushrooms and pancetta. Pour some white wine and continue cooking until the sauce is well cooked.
You can add the sauce or not and you can also avoid bacon and sausage for a veg version.
You can also use frozen peas, but take them out of the freezer a little early.

Recipe with cream

The real greedy ones love the version of the boscaiola with cream, but know that in this case the flavor of all the ingredients will be more delicate because it is attenuated just by the addition of a creamy and sweeter element.
The cream is the fresh one you find in the kitchen counter and not the long-life one. It should be added at the end, when the dressing is ready or it can be added together with the freshly drained pasta to whisk everything together.

Recipe Tagliatelle with porcini mushrooms (without cream!) – Italian Cuisine

Recipe Tagliatelle with porcini mushrooms (without cream!)


The perfect dish for this month! No one can resist mushroom noodles

  • 500 g Porcini mushrooms
  • 250 g Dry tagliatelle
  • 4 pcs Walnuts
  • 2 pcs Shallots
  • Grated Parmesan
  • Lemon
  • Mint
  • Extra virgin olive oil
  • salt
  • pepper

For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove it with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.

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