Tag: Crostoni

Crostoni recipe with eggs Benedict – Italian Cuisine

Ingredients

250 g courgettes
4 slices of homemade bread
4 eggs
3 yolks
1 spring onion
4 slices of raw ham
shallot
marjoram
chives
White wine vinegar
dry white wine
butter
clarified butter
extra virgin olive oil
salt
pepper

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

To prepare the croutons with eggs Benedict, wash the courgettes and cut them obtaining only the external part, green and pulpy. Divide it into sticks, season with a pinch of salt and leave to marinate for 1 hour. Finally, squeeze them gently and season with a drizzle of oil and ground pepper.
Peel the spring onion, cut it into pieces and cook it in a pan with a small knob of butter and 2-3 tablespoons of water for 7-8 minutes, then chop it.
melt 100 g of clarified butter.
Gather in a small saucepan 40 g of white wine, 50 g of vinegar, 2-3 tablespoons of water, 5-6 grains of pepper, 2 slices of shallot and a sprig of marjoram. Boil to reduce the liquid to half the volume.
Whip the yolks in a bain-marie with the reduction of wine and vinegar, until they become creamy, then remove from the heat and stir vigorously, adding the clarified butter a little at a time; season with a few chopped chives and mix again, obtaining the hollandaise sauce.
Bake the eggs, one at a time, in a small saucepan, in 1/2 liter of slightly boiling water and acidulated with 1 tablespoon of vinegar for 2-3 minutes, taking care that the egg is completely immersed. Drain the eggs gradually on kitchen paper and keep them warm.
distributed courgettes on slices of bread lightly toasted in a pan, cover with a slice of ham, then lay the eggs on top; complete with the sauce and serve.

Crostoni with lard and pecorino cheese – Italian Cuisine

First cut the slices of bread, arrange them on the baking tray lined with parchment paper and toast them at 200 ° C in the oven in the grill mode for a few minutes, just long enough to brown them.

Place a thin slice of pecorino on each slice of bread and put in the oven for a few more minutes, so that the cheese starts to melt.
Add the lard over the pecorino, wait until it starts to melt with the heat of the bread, then season with pepper, rosemary and a little honey.

The crostoni with lard and pecorino are ready, serve them immediately.

Mushroom and pear crostoni – Italian Cuisine

let the dried mushrooms resume in hot water for 5-10 minutes, then gently squeeze them and let them cook quickly in the pan with oil and chives.

Meanwhile clean the pear, cut it into thin slices and caramelize it with butter, sugar and if you want balsamic vinegar for about 10 minutes over low heat.

Cut the bread into slices and lay the cheese on each slice, then the mushrooms, then the pears.

Bake in a convection oven preheated to 180 ° for about 10 minutes or until the cheese begins to melt.

Serve immediately the toasted mushrooms and pears with a little chive or fresh onion.