Tag: Cream

Recipe Tagliatelle with porcini mushrooms (without cream!) – Italian Cuisine

The perfect dish for this month! No one can resist mushroom noodles

Ingredients

500 g Porcini mushrooms
250 g Dry tagliatelle
4 pcs Walnuts
2 pcs Shallots
Grated Parmesan
Lemon
Mint
Extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove it with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.

Amarena ice cream cake – Recipe sour cherry ice cream cake – Italian Cuisine

First prepare the base: finely chop the biscuits, then add the melted butter and stir.

Coat the base of the mold with a circle of parchment paper, pour the biscuit mixture into it and level it creating a uniform and well-compacted layer.
Create a layer with 2/3 of the jam, leaving the edges free, then refrigerate for at least 30 minutes.

In the meantime, start preparing the cream: whip the mascarpone with the well chilled cream from the fridge.

Leave the gelatin to soak in cold water for at least 5 minutes.
Stir in icing sugar and condensed milk gently into the mascarpone cream.
Gently squeeze the isinglass, melt it with hot milk and add it to the rest.
Finally add the cherries (with a couple of tablespoons of their syrup), partly whole and partly chopped, and the coarsely crumbled meringues.

Take back the mold, pour half the stuffing, make grooves, insert the remaining jam, then cover with the remaining stuffing.
Put the cake in the freezer for at least 4 hours.

The sour cherry ice cream cake is ready: decorate it to taste with sour cherries and meringues and serve it!

Millefeuille with blueberry cream and pine nuts – Italian Cuisine

Ingredients

2 pcs Puff pastry sheets of 500 gr
400 g Caprini vaccini
400 g Blueberries
200 g Whipped cream
50 g Caster sugar
20 g Pinoli
Icing sugar

Duration: 1 h 10 min

Level: Middle

Dose: 6 people

Sprinkle the sheets of puff pastry on both sides with icing sugar, prick them and cut 18 discs (diam 6-7 cm); bake them on a baking sheet lined with baking paper, cover them with other baking paper, lean on a plate with a weight and bake at 200 ° C for 18-20 ′.

Remove the weight and the top baking paper, dust the icing sugar discs and bake again for 2-3 ′. Remove from the oven and let cool. Collect 200 g of blueberries with granulated sugar and a tablespoon of water in a saucepan.

Cook on the heat for a minimum of 10 '. Remove from heat, blend and let cool (sauce). Mix the caprini with the sauce, adding it a little at a time: the consistency must be creamy but firm; Stir in the cream and collect the blueberry cream in a pastry bag.

The sauce you are advancing can be served separately. Whip 6 millefoglie alternating the discs of puff pastry with the blueberry cream, the remaining blueberries and the pine nuts. Decorate to taste with mint leaves and sprinkle with icing sugar.