Tag: croutons

Recipe Warm cream of “burnt” aubergines with octopus and croutons – Italian Cuisine


Ingredients

  • 3 eggplants
  • 680 g octopus
  • 200 g wholemeal bread
  • 12 yellow cherry tomatoes
  • dill
  • lemon
  • apple cider vinegar
  • extra virgin olive oil
  • salt

For the recipe of the warm “burnt” aubergine soup with octopus and croutons, immerse the octopus in boiling water, together with the juice of a lemon. Cover and cook for 45-50 '. Then let it cool completely in the cooking water.

Peel the aubergines and bake them at 200 ° C for about 1 hour: the skin must be scorched. Remove the octopus from its water, clean it from excess skin and cut it into small pieces. Cut the bread into cubes, season with a drizzle of oil and salt and toss in the pan until it becomes crunchy.

Remove the aubergines from the oven, drain them from their water, cut them in half and hollow them out to obtain the pulp. Blend it with a pinch of salt, 4 tablespoons of oil and 2 of apple cider vinegar, obtaining the cream. Serve with the octopus, crispy bread cubes and halved cherry tomatoes. Top with chopped dill.

Mushroom soup is served with croutons – Italian Cuisine

Mushroom soup is served with croutons


Mushroom soup it is a delicious first course which is prepared in all regions of Italy and which in every place acquires a particular flavor depending on the ingredients that are used from time to time. Just think of the difference in flavor that exists between the mushrooms themselves: a boletus born under the slopes of a chestnut tree in the mountains will be much tastier than one grown in the plains. Among the many variations, we offer you this one, originally from Calabria, which is served with toasted croutons, for an even fuller taste.

What mushrooms do I choose for mushroom soup?

Chanterelles, nails, porcini mushrooms, champignons: they are all perfect varieties for mushroom soup. Better still if you mix together, to get a more complete dish. If you use them dry, remember to soak them before using them, then filter their soaking liquid and adding it to the preparation, to give even more flavor to your recipe.

Mushrooms: how to clean them

If you have fresh mushrooms available, arm yourself with a small knife with which to scrape off any residue of soil from the stem and cut away the final part of the mushroom. Then take a sheet of paper towel and rub them gently, from the chapel to the stem. Never use water because it will make them soft and ruin them. Once this cleaning operation is finished, slice them and put them in the pot with oil and garlic.

The recipe for mushroom soup

Ingredients

800 g assorted fresh mushrooms (or partially dried), two cloves of garlic, coarse salt, an onion, a carrot, a handful of fresh parsley, 1 tablespoon of flour, tomato preserve, grated pecorino cheese, 1 l of meat broth , slices of homemade bread, salt, pepper.

Method

Take the mushrooms, clean them and cut them into slices. Arrange them in a pan and sprinkle them with salt. Leave them like that for two hours. Take a saucepan, put the oil in it and fry the sliced ​​garlic, onion and carrot. When everything is golden brown, add the spoonful of flour, a little water and mix. Then add three tablespoons of tomato sauce and mushrooms, cleaned of salt. Add the broth and cook until the mushrooms are ready. Meanwhile, toast the slices of bread, rub them with a clove of garlic and arrange them on a serving plate. Pour the mushroom soup on the bread, sprinkle with fresh parsley and serve.

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Ponticiana croutons (with bread fried in butter and mushrooms) – Italian Cuisine


Ponticiana croutons come from Rome and can be easily replicated at home for an aperitif or a super tasty appetizer

Ponticiana croutons are typical of the Roman cuisine, perfect to bring to the table for a tasty appetizer or an aperitif in mode finger food.

They owe their name to Laurentino, the district of Rome which is also called "I Ponti" and in which, according to tradition, they were prepared for the first time. They can be replicated at home easily and in a short time for a really tasty result.

At the basis of this recipe is the homemade bread to be cut into large enough and thick slices and to brown in butter. And then i can't miss mushrooms, to choose between trifolati or champignon.

crostini alla ponticiana appetizer appetizer

The recipe for Ponticiana croutons

Ingredients

To prepare the Ponticiana croutons at home you will need: 4 long and thick slices of homemade bread, 2 mozzarella, 250 g of sautéed mushrooms or champignons, 4 slices of raw ham, butter, parsley, salt, pepper, garlic and extra virgin olive oil. olive.

Preparation

It starts with mushrooms. Clean the mushrooms then put them to brown in a pan with oil, garlic (to be removed as soon as it is colored) and finely chopped parsley. When the mushrooms are ready (it will take about 10 minutes), add salt and pepper and set them aside in a bowl.

Then move on to the preparation of the bread, which should be fried in butter.

At this point, on a baking sheet with parchment paper, lay the slices of bread, cover them with the raw ham, the sliced ​​mozzarella and the mushrooms prepared previously and bake at 180 ° C for 10 minutes, until the mozzarella it will be completely melted.

Before putting the croutons on the table, a last sprinkling of parsley is necessary. Ponticiana croutons should be eaten hot and, perhaps, accompanied by a full-bodied red wine.

Find out in the gallery how you can change the recipe for Ponticiana croutons

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