Tag: Cream

Curly lasagna with three meats sauce and cream cheese – Italian Cuisine

Ingredients for 6 people

1) Clean and chop carrot, onion, celery is rosemary. Brown them for 10 minutes in a large saucepan with 2 tablespoons ofoil. Join the sausage, peeled and cut into small pieces, and the minced meat. Stir until they take on color. Add salt, blend with the Red wine and, when it has evaporated, pour the puree and 1 glass ofwater. Cover and cook for 1 hour, stirring occasionally. Add a pinch of chili pepper and turn off.

2) Boil the lasagna in boiling salted water and drain. Mix the ricotta cheese With the'egg beaten, 50 g of pecorino cheese and the rocket salad, coarsely chopped. Chop the mozzarella cheese. Put 2 tablespoons of ragù on the bottom of a pan greased withoil, cover with one layer of lasagna overlapping them slightly, season with part of the ragù and sprinkle with a little mozzarella cheese and cream of ricotta cheese is rocket salad.

3) Sprinkle with part of the pecorino cheese remained and continue with the layers until all the ingredients are used up, ending with ragù, cream of ricotta cheese is rocket salad is pecorino cheese. Sprinkle withoil and bake 30 minutes at 180 °. Let it rest for a few minutes and serve.

Pan brioche recipe with hazelnut cream and bananas – Italian Cuisine

Ingredients

100 g hazelnut chocolate cream
2 slices of brioche bread
1 banana
butter
chopped chocolate

Duration: 20 min

Level: Easy

Doses: 2 people

Toasted the slices of bread in a pan with a knob of butter, until they are golden brown.
Cut the banana in half lengthwise and roast it for a few seconds in the same pan in which you toasted the bread, adding a little more butter, placing the two halves on the flat side.
Lay down the half bananas on the slices of brioche bread and cover them with the hazelnut cream: if you want, pass them for 1 minute in the heated oven to soften the cream. Top with a little chopped chocolate.

Risotto with cream of potatoes and octopus – Italian Cuisine

First clean the octopus, put it in a large pot, cover it with plenty of water, add celery, carrot and onion cleaned, bring to a boil and cook for about 30 minutes.

In the meantime, peel the potatoes, wash them and cut them into cubes, then cover them with water and boil them for about 25-30 minutes (depending on the size of the cubes).

Once cooked, drain any extra water (they must not be too dry, so that it does not become too thick) and blend them with a blender.

Drain the octopus with a fork and let it cool.
Keep the cooking water and filter it: you will use it to cook the rice.

Cut it into pieces and brown it in a pan with plenty of oil.

In the meantime, toast the rice with a little butter, then blend with the wine, finally add the octopus cooking water a little at a time, until the rice is cooked.
stir in the potato cream and season with salt and pepper.

Finally add the octopus and chopped parsley, keeping some aside for decoration.

The potato and octopus cream risotto is ready: serve, decorate the dishes with the octopus and parsley set aside and serve.