Tag: crescenza

Fried panzerotti recipe with crescenza and rocket – Italian cuisine reinvented by Gordon Ramsay

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A treat for an aperitif or a appetizers particularly greedy: i fried panzerotti with crescenza and rocket they are always irresistible. The type of filling makes them suitable to be prepared with beautiful season: they give their best if they are served hotbut they are also good put in the picnic basket and enjoyed later.

To prepare them we used bread dough which we divided into disks to fill and close like a large tortellini. During frying, the panzerotti should swell and brown, a sign that they are ready.

Also discover these recipes: Baked panzerotti with broad bean cream, pecorino and salami, Panzerotti with sea bass and spices, Valtellina-style panzerotti, Panzerotti with peppers, aubergines and olives, Panzerotti stuffed with vegetables.

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Broad bean and crescenza scones – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

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Recipe Roasted pumpkin and cauliflower, cream of crescenza and truffle – Italian Cuisine

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Ingrediants

800 g Delica pumpkin
250 g crescenza
30 g milk
1 small cauliflower
1 black truffle
Origan
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Doses: 6 people

For the recipe of the pumpkin and roasted cauliflower, cream of crescenza and truffle, hollow out the pumpkin, removing the seeds, peel it and cut it into large triangles. Transfer the pumpkin triangles to a baking dish, season with oil, salt and oregano and bake at 200 ° C for about 20 minutes.
Cleanse the cauliflower and blanch it whole for 5 minutes. Cut it into four equal parts, distribute it on a baking dish, season with oil, pepper and oregano. Bake at 200 ° C for about 15 minutes.
Mix the milk with the crescenza with an immersion blender, adjusting salt.
Season pumpkin and cauliflower with this cream and complete with black truffle strips.
To recover: stew the pumpkin scraps with a drizzle of oil and a pinch of salt for 20 minutes in a covered pot; mash them with a fork and season with a drizzle of oil (you will get about 200 g of puree). Mix the puree with 100 g of quark cheese, salt and pepper, obtaining a cream. Then recover the cauliflower leaves, weigh 200 g, chop them and blanch them in salted water for about 3 minutes, then cool them in water and chop them with a knife; add 1 tablespoon of sesame cream and 1 tablespoon of chopped parsley, a drizzle of oil, salt, pepper and the juice of 1/2 lemon, then blend everything. Serve with croutons.

Recipe: Sauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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