Tag: crispy

Recipe Moka ice cream tile with crispy tiles – Italian Cuisine

Recipe Moka ice cream tile with crispy tiles

  • 300 g Sugar
  • 250 g milk
  • 190 g Hazelnut
  • 125 g Coffee made with mocha
  • 125 g Fresh cream
  • 90 g Egg white
  • 25 g Instant coffee
  • 15 g Dark chocolate 90%
  • 4 pcs Yolk

Heat the milk with instant coffee. Mix the egg yolks with 120 g of sugar, then add the hot milk by turning constantly, bring it back to the fire to a temperature of 70 ° C to cook the eggs (if you do not have a thermometer, remove from the heat when, lifting the spoon, the edges will remain veiled in cream).

Mix the mocha coffee with the cream, then add the cream, stirring gently. Allow to cool, then pour into the ice cream maker and start the appliance (the ice cream will be ready in about 1 hour).

Transfer the ice cream into a plum cake mold (20 cm x 7 cm, h 6 cm) lined on the bottom with a strip of baking paper and place in the freezer for 1 hour.

Collect 90 g of egg white, 180 g of sugar, chocolate, hazelnut in a bowl and mix well. Bring to a hot but not boiling water bath and cook to 80 ° C (compound).

Spread the mixture on a plate lined with baking paper in discs of about 6-7 cm in diameter. Bake at 180 ° C for 10 ', take them out of the oven and bend them while they are still warm and malleable. Let them cool and then serve with the tile.

Recipe Burrata and crispy ham with asparagus and cherry tomatoes – Italian Cuisine

Recipe Burrata and crispy ham with asparagus and cherry tomatoes

  • 700 g asparagus
  • 4 pcs small burrate
  • 250 g cherry tomatoes
  • 50 g peeled onion
  • 4 pcs slices of ham
  • 1 pc clove of garlic
  • thyme lemon
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper
  • sugar

For the recipe of burrata and crispy ham with asparagus and cherry tomatoes, cut the tomatoes in half
and place them on a baking sheet covered with baking paper, with the side of the cut facing upwards. Season with salt, sugar, lemon thyme leaves, garlic, peeled and cut into 2-3 pieces, and a little oil. Cook them at 140 ° C in ventilated mode for 1 hour. Put the slices of ham in a baking pan lined with baking paper; cover them with another sheet of baking paper and rest on a plate to keep them crushed. Bake at 140 ° C for 20 minutes, then remove the plate and the baking paper and cook for another 40 minutes. Take them out of the oven and pat dry with kitchen paper. Clean the asparagus; cut the stems of 500-600 g of vegetables into slices and divide the tips in half. Cut the remaining asparagus into thin strips, gradually dipping them in ice water. Coarsely chop the onion and fry over a medium heat in a saucepan with 2 tablespoons of oil for a couple of minutes; add the asparagus slices and 2 ladles of vegetable stock and continue cooking for 40 minutes; then blend everything with an ice cube, obtaining a cream (if you want a very fine consistency, you can pass it through a sieve). Brown the asparagus tips in a pan with a film of oil for 3-4 minutes, adjusting with salt. Spread the asparagus cream on the plates, place the burrata on top and a slice of ham cut into small pieces. Complete with the tomatoes, the browned asparagus tips and the ribbons, drained, dried and seasoned with oil, salt and pepper.

Recipe Salad with chicken, crispy bacon and basil cream – Italian Cuisine

Recipe Salad with chicken, crispy bacon and basil cream

  • 1 pc sectioned chicken (2 half breasts and 2 thighs with overweight)
  • 500 g iceberg salads and lettuce
  • 500 g salted vegetable broth
  • 100 g coconut milk
  • 40 g Grana Padano Dop
  • 8 pcs slices of smoked bacon
  • 3 pcs files
  • 2 pcs "baby" carrots
  • 1 pc green pepper
  • 1 pc avocado
  • tarragon
  • basil
  • cornstarch
  • salt
  • extra virgin olive oil

For the salad recipe with chicken, crispy bacon and basil cream, place the chicken parts in a baking dish with the skin facing upwards, spread over a dozen sprigs of tarragon, 1⁄2 chopped chillies, the squeezed juice of 2 limes and coconut milk; Marinate in the fridge for about 1 hour. Transfer the chicken with its marinade and the vegetable stock into a large saucepan, cook over low heat for about 15 minutes from the boil, then remove the breasts, which will already be cooked, and continue cooking the legs for another 10 minutes. Keep the meat aside, strain the cooking juices and let it reduce to medium heat for about ten minutes, dissolving 2 teaspoons of cornstarch to make it thicker. From the head of lettuce and the iceberg 8-12 external leaves, larger, to be used as a base, are recovered and the rest cut into small pieces. Slice the carrots finely. Spread the bacon slices on a plate and cook them in the microwave, at maximum power, for 1 minute, until they are crispy. Alternatively brown them in the pan for 3-4 minutes. Clean the avocado and whisk it with the juice of 1 lime, a dozen basil leaves, a pinch of salt and 3-4 tablespoons of oil, until you get a cream. Sprinkle the chicken pieces, cut the pulp into pieces and season with the hot cooking sauce. Arrange 2-3 iceberg or whole lettuce leaves in each dish, spread the chopped salads inside, chunks of warm chicken, flakes, 5-6 basil leaves, carrot slices, crispy pancetta broken and some chilli peppers. Season with a little oil, a pinch of salt and pepper and complete with the basil cream.

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