Tag: Cream

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

Gnocchi with tarragon with Tuscan PDO DOP and courgette cream


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

Caramelized Apples to ice cream


  • 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.

Pan di panna – cream pan recipe – Italian Cuisine

»Pan di panna - Misya cream pan recipe


Prepare the leevitino by mixing 250 g of flour taken from the total, milk and baking powder. Form a batter, cover with the film and let rise for an hour.
Add the egg to the yeast, start working then add the softened butter and sugar.
Then add the flour alternating with the cream and keep working.

Work the dough for about 15 minutes or until the dough is tied to the hook.
Work to get a dough, cover the bowl with the film and let it rise until doubled, it will take about 4 hours.

Take back the dough and divide it into 16 balls of equal weight.

Place the balls of dough in a greased baking pan, spaced apart from each other. Cover with the film and let it rise for about 2 hours.

Beat the egg in a bowl with 2 tablespoons of cream and gently brush the pan of cream, then cook at 180 degrees in an oven already hot for about 35/30 minutes.

Remove from the oven cover for 10 minutes with a clean cloth.

Once cooled, the pan of cream is ready to be served.


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