Tag: Cream

Paccheri with sausage and parmesan cream: a delicious first course – Italian Cuisine

Paccheri with sausage and parmesan cream: a delicious first course


We felt like cooking (and eating) this dish, only to hear it mentioned. A really tasty idea!

Pasta cooked al dente, sweet and crunchy sausage, savory and enveloping Parmesan cream: the mix of flavors and textures of this dish will make you love paccheri with sausage and parmesan cream, a perfect first course for the cold season and ideal to be enjoyed at lunch, perhaps with a Red wine important and full-bodied.

There recipe it is not complex and is quick enough to prepare. The pacchero makes the dish elegant, but it can also be used on another type of pasta. The advice is to orient yourself on the pasta very porous (penne, half sleeves, tortiglioni, tagliatelle), avoiding spaghetti for once.

Paccheri with sausage and parmesan cream: the recipe

Ingredients

To prepare this tasty first course you will need: 400 g of paccheri, 300 g of grated parmesan, 300 g of sausage, milk, pepper, rosemary, extra virgin olive oil.

Method

The preparation of the recipe starting by browning the sausage cut into small pieces in a non-stick pan with a drizzle of extra virgin olive oil. When the sausage is almost ready (about ten minutes will be enough) you can start boiling the pasta water.

After having lowered the paccheri into a fairly large container, you must then prepare the cream cheese by mixing the grated Parmesan cheese and two ladles of very hot cooking water. The result must be a very thick and tasty cream. If necessary, you can add more Parmesan if the cream is not uniform.

The pasta is then drained al dente and placed in the container with the freshly prepared Parmesan cream. It must be stirred vigorously, adding the browned sausage and, if necessary, another ladle of cooking water.

After putting the paccheri with sausage and parmesan cream on the plates, you can sprinkle with more cheese and black pepper. The advice is to taste the pasta hot.

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Recipe Caprese and cream cake – Italian Cuisine

Recipe Caprese and cream cake


  • 100 g organic almond flour
  • 94 g egg yolks
  • 80 g raw beet sugar
  • 67 g high oleic sunflower oil
  • 60 g egg whites
  • 40 g dark chocolate chips
  • 40 g organic roasted almond grains
  • 10 g cocoa
  • 2 g baking powder for cakes

FOR THE CAPRESE
Mounted the egg yolks with 65 g of sugar, in the mixer with a whisk. When the eggs are whipped, add the oil slowly, being careful not to lose the emulsion.
Mounted aside the egg whites with the remaining sugar and gently incorporate them into the yolks with a spatula.
Add to the mixture the yeast, the cocoa, the almond flour and, finally, the grains and the chocolate chips.
Pour the mixture in a mold (ø 16 cm, h 6 cm) or in 6 ring molds (ø 6 cm, h 4 cm), greased with a little oil, and bake at 160 ° C in the static oven for 15- 20 minutes.

FOR FILLING
Mounted the cream firmly, with a little sugar and the seeds of 1/2 vanilla pod, and serve with the cake.

Cream of onion and celeriac soup with chanterelles – Italian Cuisine

Cream of onion and celeriac soup with chanterelles


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1) Clean i mushrooms, wash them under running water, dry them, cut the biggest ones in half and keep them aside. Peel and slice the onion, peel the celery rapa and cut it into pieces. Peel the apples (except one half to keep aside) and cut them into pieces. In a saucepan, heat 4 tablespoons of oil and simmer the onion for 2-3 minutes. Add the celeriac, apples, one grated nutmeg, half of the thyme, laurel and about 1 l of vegetable broth. Salt, pepper, bring to a boil, cover and continue cooking for 15-20 minutes until the celeriac is tender if pricked with a fork.

2) Meanwhile, turn on the grill. Align the slices of bread on a baking sheet lined with baking paper and toast them on one side. Turn them over, sprinkle them with provolone and put them back under the grill until the cheese it will have melted and will be slightly golden.

3) With an immersion blender, blend the ingredients of the cream until you get a smooth cream; adjust the density by adding a little bit of hot broth, salted and peppered.

4) In a non-stick pan, heat 2 tablespoons of oil and let it jump the mushrooms on a high flame for about 3 minutes, until the vegetation water has evaporated; add the apple kept aside cut into cubes and brown it for a minute; add the coarsely chopped chestnuts and let them flavor. Season with salt, pepper, perfume with the remaining thyme, mix and remove from heat. Distribute the soup on individual plates, complete each portion with the mixture of mushrooms, apple and chestnuts, pepper and serve with cheese croutons.


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