Tag: Cream

Risotto with mushroom and hazelnut cream – Italian Cuisine

First clean the mushrooms and cut them into slices.
Let them then dry in a pan with a little oil and a pinch of salt, they will take just a few minutes.

Add half of the chopped hazelnuts to the mushrooms, cook briefly, keep aside a little for decoration and blend the rest until a thick cream is obtained.

In a saucepan, brown the shallot with a little oil along with the second half of the hazelnuts.
Add the rice and toast it with the hazelnuts, then add the wine.
Then start cooking with the broth, adding it a little at a time and stirring very often.

When they are almost cooked, add the mushroom cream and finish cooking.
Finally stir in the grain.

The risotto with mushroom and hazelnut cream is ready, decorated with mushrooms and chives and served.

The recipe of the bourgeois … with cream – Italian Cuisine

Who can resist soft and sweet loaves stuffed with whipped cream? Try them for breakfast or as a snack

It is said "Currant" a sweet of Lazio origins which looks like a milk sandwich because of its soft texture and color, but it is sweeter and covered in sugar.
It is a small leavened loaf made from flour, eggs, oil and malt (or honey), very delicious to eat both simple and stuffed. In Rome it is split in half and filled with plenty whipped Cream.
In many recipes they are also added to the dough raisins, candied orange peels or chocolate chips, but generally the husbands have a simple dough and they are already very good like this.

How to stuff a husband

We were saying that the classic Roman husband is stuffed with a generous amount of cream in the center.
In practice, once baked, it is left to cool a little and then it is cut in half and with a pastry bag, or with a spatula, add the fresh cream lightly sweetened and whipped. Those with a sweet tooth also add Nutella!
You can decorate the husband with the cream also with strawberries or berries to make it even more inviting and more beautiful to serve. The husband is excellent with the marmalade and in this way it is perfect for breakfast and a children's snack.

The recipe for a husband

First prepare the lievitino mixing 15 g of yeast in 50 g of warm milk. Then add 30 g of sugar, a tablespoon of malt or honey and 30 g of 00 flour. Let it all rest for 30 minutes.
Separately mix one egg, 100 g of sugar, the grated rind of half a lemon, 1 packet of vanillin, 125 g of sunflower oil, 200 g of warm milk and lievitino. Add 200 g of Manitoba flour and 250 g of 00 flour a little at a time and work all by hand or with a planetary mixer using the hook. At this point you can also add raisins, candied fruit or chocolate.
Once the dough is ready let it rise for three hours.
Then prepare the husbands taking little dough at a time and forming some loaves slightly elongated or perfectly round depending on your preferences. Let them rise on a baking sheet lined with parchment paper for 30 minutes and then brush them with water and sugar and cook in the oven at 180 ° for about 20 minutes.
Once ready, dust them with icing sugar or brush them with a little honey diluted in water and sprinkle with granulated sugar.
You can keep them well covered for about two days and they will remain very soft.

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Ingredients

450 g boiled chickpeas
300 g trumpet zucchini
300 g Greek yogurt
50 g rocket
10 pcs yellow cherry tomatoes
8 pcs of phyllo dough sheets
2 pcs cardamom pods
1 pc spring onion
cumin powder
coriander powder
mint
lemon
garlic
tomato concentrate
peanut oil
extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 8 people

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.