Tag: Cream

Recipe Sirloin of beef with sautéed chard and zucchini cream – Italian Cuisine

Recipe Sirloin of beef with sautéed chard and zucchini cream


  • 600 g sirloin of beef
  • 500 g courgettes
  • 300 g beets
  • mint
  • thyme
  • rosemary
  • butter
  • vinegar
  • garlic
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for the beef sirloin with sautéed beets and zucchini cream, wash the zucchini, remove the ends and the central part with the seeds. Keep only the green part. Boil them in salted boiling water for 6-7 minutes, cool them in cold water, drain and blend them with a tablespoon of vinegar, 2 mint leaves and a pinch of salt.
Heat 2 tablespoons of oil and 2 crushed cloves of garlic in a saucepan for one minute. Remove the garlic and mix the oil with the zucchini cream.
For the chard: peel and sauté them in a pan with a drizzle of oil for half a minute, just to dry them, but keeping the beautiful bright green color.
For the sirloin: salt and pepper the meat. Brown it in a pan with 4 tablespoons of oil for about 4-5 minutes, turning it on both sides, until it is well browned. Remove it from the pan and remove the oil. Clean the pan and melt 2 knobs of butter in it with a tablespoon of oil, a sprig of rosemary and a little thyme. Add the meat again and cook for another 4 minutes, turning it on both sides and sprinkling it continuously with the cooking fat. Finally remove it from the pan and let it rest for 5 minutes.
Slice the sirloin and serve with the chard and the zucchini cream, garnish as desired with salad and edible flowers.

Bruschetta, pear cream and squacquerone recipe – Italian Cuisine

Bruschetta, pear cream and squacquerone recipe


  • 160 g squacquerone
  • 80 g clean chicory
  • 4 slices of wholemeal bread 1 cm thick
  • 3 Abate pears
  • sugar cane
  • extra virgin olive oil
  • salt
  • White pepper

Toasted the slices of bread with a drizzle of oil in the oven at 180 ° C for 5-6 minutes.
Peel the pears, cut into 4 wedges and remove the core. Pass the wedges in the sugar, put them in a baking dish and bake at 160 ° C for 30 minutes.
Blend them obtaining a cream, distribute it on a double sheet of kitchen paper and let it dry for 1 hour.
Mounted then the pear cream with the immersion mixer and 4 tablespoons of oil, a pinch of salt and pepper, until it becomes shiny.
Blanch chicory in boiling salted water for 1-2 minutes.
Compose bruschetta with squacquerone, cream and chicory alternating them as you prefer.

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Recipe Peanut biscuits and honey and yogurt ice cream – Italian Cuisine

Recipe Peanut biscuits and honey and yogurt ice cream


  • 400 g fresh cream
  • 3 jars of whole yogurt
  • 145 g honey
  • 125 g shelled and peeled peanuts
  • 65 g sugar
  • one yolk
  • baking powder for cakes

For the recipe for peanut biscuits and honey and yogurt ice cream, bring half of the cream to the boil with 120 g of honey. Turn off and add the remaining cream and let it cool. Also add the yogurt, mix and pour into the ice cream maker.
For the biscuits: put the peanuts, the tip of a teaspoon of yeast, 25 g of honey, the sugar and the yolk in the mixer. Blend everything until you get a coarse pasty mixture, in which you can still see a few pieces of peanut. Collect the mixture into a ball, cover it with plastic wrap and let it rest in the refrigerator for 20 minutes. Then roll it out between two sheets of baking paper to a thickness of 3 mm. Cut out the cookies with a hexagonal or round pastry cutter (diameter 5.5 cm). Knead the scraps again and roll them out until the mixture is finished. You will get about 20 cookies. Place them on a plate lined with baking paper and bake at 160 ° C for 12-13 minutes. Serve the biscuits, cold, with the ice cream.

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