Tag: Cream

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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Chocolate meringues with hazelnut and whipped cream – Italian Cuisine

Chocolate meringues with hazelnut and whipped cream


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1) Finely chop the chocolate and melt it in a water bath. Transfer it to a bowl and let it cool. Preheat the oven to 100 °. Gather the egg whites in a bowl, add the seeds contained in the pod of vanilla and start whipping with electric whips. When the egg whites start to be foamy, add the sugar one tablespoon at a time. Add vinegar and keep whipping for another 6-7 minutes, until you get one soda meringue.

2) Pour over the egg whites melted chocolate, mix once with a spoon without mixing the chocolate to the meringue and distribute the mixture in 12 tablespoons, well spaced, on a baking sheet lined with baking paper.

3) Cook the meringues in the oven for 2 hours. Turn off and let them cool in the oven off, with the door slightly open. Mount the cream, mix it only partially with the hazelnut cream, stuffed the meringues pairing them two by two and serve them immediately.

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Tart with cinnamon cream and nutmeg – Italian Cuisine

Tart with cinnamon cream and nutmeg


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1) Pour the flour on a pastry board and quickly mix the butter cold into small pieces with your fingertips, so as to obtain a crumb mixture. Form a fountain, create a hollow in the center and add it sugar, the egg, i yolks and a pinch of salt. Form a ball, wrap it in plastic wrap and put it in the fridge for 1 hour.

2) Dissolve in a saucepan la cinnamon and a scratch of nutmeg with very little milk, then add the rest of the milk and the cream and heat; remove from heat and let it rest.

3) Roll out the dough on a lightly floured surface to a thickness of 4-5 mm and transfer it to a 26 cm diameter tart mold; trim the excess dough (it will be used for decorations), prick the bottom with a fork and transfer the mold to the fridge for 30 minutes. Meanwhile, cut out some snowflakes from the leftover dough and arrange them on a baking sheet lined with baking paper. brush them with the beaten egg yolk with a few drops of water or milk.

4) Cover the base with pastry with a wet and wrung sheet of baking paper, pour a handful of dried legumes and bake at 180 degrees for 20 minutes. Cook the biscuits at the same time until they are golden; then remove the baking paper with the legumes and cook the pastry base for another 10 minutes.

5) Whip the egg yolks with the egg and the sugar, add the milk with the cinnamon flavored cream and heat again. Pour the mixture into the base and continue cooking by lowering the temperature to 160 ° for another 20-25 minutes. Remove from the oven and let cool. Sprinkle some snowflakes with it powdered sugar, others with cinnamon and use them to decorate the cake.


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