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Recipe Cheese cream in the pumpkin – Italian Cuisine


  • 3 kg a pumpkin
  • 280 g sweet gorgonzola
  • 170 g Greek yogurt
  • 40 g shelled pumpkin seeds
  • extra virgin olive oil
  • paprika
  • salt

For the recipe of cream cheese in the pumpkin, wash and dry the pumpkin; cut
the cap with the petiole. Remove the seeds with a spoon, massage it in and out with oiled hands; bake it together with the cap, resting side by side, in the static oven at 170 ° C for 1 hour and 30 minutes. Remove from the oven and let it cool. Blend the gorgonzola with ricotta and yogurt.
Toast the pumpkin seeds in a pan with a drizzle of oil with a teaspoon of paprika and salt for a minute. Fill the pumpkin with the cream, garnish with the toasted seeds and serve, to taste, with slices of toasted bread or crackers. Bring it on Cook the pumpkin the day before and store it in the fridge, pulling it out 2 hours before serving.

Gnocchi with tarragon with Tuscan PDO DOP and courgette cream – Italian Cuisine


An original and refined first course, characterized by the delicately peppery aroma of the tarragon and a DOP salami with a strong and unmistakable flavor: the Tuscan Ham.

Round shape, fine grains of black pepper that cover it externally and its identifying traits: the brand in focus consists of the inscription PROSCIUTTO TOSCANO DOP superimposed on the stylized image of the Tuscany region and four stars positioned in an arch at the top right. The Tuscan Prosciutto looks like this and recognizing it is therefore not difficult.

Its origin dates back in time, up to the age of the Etruscans. It is in the fifteenth century, under the Medici government, that its production is regulated with provisions concerning the entire production process. And even today, its processing follows carefully precise and detailed production steps governed by a strict disciplinary.

To those who have not yet had the pleasure of tasting its unmistakable taste we can try to describe it as follows: strong flavor with a right flavor and intense aroma and characteristic due to the use, in the salting phase, of spices, herbs and aromatic essences ( pepper, garlic, bay leaf, rosemary, juniper berries, etc.) typical of the Tuscan territory, both to the traditional methods of production and maturing that distinguish it.
The invitation, however, is to touch with hand, indeed "with palate", this exceptional salami.

Preparation time: 70 minutes
People: 6

Ingredients:

1 kg potatoes
200 g flour
4 spring onions
3 courgettes
1 egg
Grated Parmesan
Garlic
Roasted peanuts
Sliced ​​Tuscan PDO Ham
Drangoncello
Extra virgin olive oil
Salt and pepper

Preparation:

Boil the potatoes with the skin for about 40 ', depending on the size.
Clean the courgettes and separate the green part of the white interior. Cut the white part into cubes and stew it in a pan in a veil of oil with a clove of garlic, on the flame at a minimum for 5 '. Then remove the garlic and whisk all in cream combining a little oil and a pinch of salt and pepper.
Cut the green part into small cubes and brown them with a little oil for 2-3 minutes with a clove of garlic on the flame.
Coarsely chopped 4 tablespoons of peeled and peeled peanuts.
Drain the potatoes and pass them to a potato masher. Knead it with 1 egg, 200 g of flour, 15 g of minced tarragon and a pinch of salt.
Form the loaves of 2 cm in diameter, cut into chunks 2 cm long and rigateli over the tines of the fork.
Slice the spring onions and stew them in a pan with a drizzle of oil for 4 'with a couple of tablespoons of water.
Boil the gnocchi and drain when they come to the surface, directly in the pan onions; add the diced zucchini green, add salt, add a tablespoon of gnocchi cooking water, stir in 2-3 tablespoons of parmesan and serve with the white courgette cream. Complete with slices of Tuscan Ham PDO and chopped peanuts.

Caramelized Apples to ice cream – Italian Cuisine


  • 6 apples
  • 350 g vanilla ice cream
  • 100 g granulated sugar
  • 40 g butter
  • half a lemon
  • Cointreau liqueur
  • 4 macaroons
  • cinnamon

For the recipe of caramelized apples to ice cream, melt the butter in a casseruolin of stainless steel or copper, then add the sugar, stirring. Turn it over, always on the fire, with a fork at the tips of which is half a lemon until the mixture is brown.
Pour half a glass of liqueur and flambé (ignite the vapors of alcohol), tilting the saucepan to the gas or a match. Mix the bottom obtained and put the apples, peeled, washed and cut into wedges. Cook for about 5 minutes. Divide the apples into 6 dessert saucers and garnish each dish with 3 scoops of ice cream. Sprinkle with the cooking base and sprinkle with the crumbled amaretti.
Complete each portion with a pinch of cinnamon.