Tag: crispy

Ham mousse recipe and crispy wafers – Italian Cuisine

Ham mousse recipe and crispy wafers


  • 400 g natural cooked ham
  • 200 g of robiola type cheese
  • 2 pcs rolls of shortcrust pastry
  • brandy
  • salt
  • pepper

For the recipe of the ham mousse and crispy wafers, blend the ham, then add the robiola, a drop of brandy and a grind of pepper; blend again, seasoning with salt. Seal with cling film and keep in the fridge. Transfer the ham mousse to a serving bowl, garnish as desired with pieces of mustard, Taggiasca olives, pickled capers, a grind of pepper and, to taste, salt flakes.
For the wafers: Roll out the rolls of shortcrust pastry and cut out some discs. Pierce the discs with the tines of a fork and bake them in a hot oven at 180 ° C for 14-15 minutes. Let them cool completely and place them in an airtight box (do not do this when they are still hot, otherwise they will become mushy).

Recipe Crispy polenta sheets – Italian Cuisine

Recipe Crispy polenta sheets


  • 190 g yellow corn flour for quick polenta
  • extra virgin olive oil
  • salt

For the recipe crunchy polenta sheets brought to a boil 750 g of water with a little salt; pour in the flour, mix with a whisk and cook according to the instructions on the package (usually about ten minutes) without stopping mixing.
Grease a sheet of baking paper; distribute the freshly made polenta over it, cover it with another greased sheet and roll it out thinly with a rolling pin.
Bake the polenta between the two sheets at 140-160 ° C for 1 hour and 20-30 minutes.
Remove from the oven, remove the paper, break the sheets of polenta and serve them as an aperitif, accompanying as you like with robiola, pieces of grape berries and herbs, with olive paste, with soft butter flavored with anchovies …

Recipe Crispy yolk with hot-cold pumpkin and mushroom salad – Italian Cuisine

Recipe Crispy yolk with hot-cold pumpkin and mushroom salad


  • 240 g breadcrumbs
  • 200 g pumpkin pulp
  • 150 g fresh mushrooms like Champignon
  • 4 eggs
  • sunflower oil
  • mixed salad
  • garlic
  • balsamic vinegar
  • salt
  • extra virgin olive oil

Break the eggs in a bowl and, with your hands, remove the yolks, trying to detach all the egg white.
Cover the bottom of 4 aluminum molds with a layer of breadcrumbs, place an egg yolk in each and cover with more breadcrumbs. Let the eggs marinate at room temperature for
at least 3-4 hours (in the fridge for 4-5 hours).
Cut the pumpkin in cubes of 5 mm. Blanch them for 5-6 minutes, then sauté them in a pan with a little extra virgin olive oil, 1 clove of garlic with the peel; once golden, remove them and, in the same pan, sauté the thinly sliced ​​mushrooms, with a little oil and another clove of garlic ..
Pick up Gently breaded yolk at a time, place it on a skimmer and immerse it in sunflower oil at 155-160 ° C for 1 minute: cooking 1 at a time takes 40 seconds (if you fry them together, it takes more than 1 minute). Keep the eggs on the skimmer while they fry. They will be ready when they have a golden and uniform crust. Drain them and place them on kitchen paper.
Season mixed salad with an extra virgin olive oil vinaigrette, a little balsamic vinegar and salt. Add the pumpkin, mushrooms and crispy yolk.
Advice: check the temperature of the oil well: if it is too hot, the egg yolks risk breaking. Therefore, always marinate a few more, just to be safe.

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