Tag: Cream

Tart with cinnamon cream and nutmeg – Italian Cuisine

Ingredients for 10 people

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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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.