Tag: crunchy

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Recipe Crunchy bundles with spiced chickpea cream

  • 450 g boiled chickpeas
  • 300 g trumpet zucchini
  • 300 g Greek yogurt
  • 50 g rocket
  • 10 pcs yellow cherry tomatoes
  • 8 pcs of phyllo dough sheets
  • 2 pcs cardamom pods
  • 1 pc spring onion
  • cumin powder
  • coriander powder
  • mint
  • lemon
  • garlic
  • tomato concentrate
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced ​​cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.

Recipe Mashed oil and crunchy ribbons – Italian Cuisine

  • 600 g potatoes
  • 50 g vegetable broth
  • 1 pc carrot
  • 1 pc spring onion (green part)
  • 1 pcs courgette
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pureed oil and crunchy ribbons, boil the potatoes for about 40 minutes from the boil.
Peel the carrot and cut it into strips with a potato peeler. Cut the courgette in the same way, using both
the peel is the pulp. Slice the green part of the spring onion, vertically or obliquely, obtaining very thin strips. Prepare two bowls full of water and ice: collect carrots and courgettes in one and the spring onion in the other. Let the vegetables rest for about 20 minutes, until they curl and become crunchy. Peel the potatoes, mash them with a potato masher and whip them with the electric whisk, adding the broth, 100 g of oil and a pinch of salt. Mix the 3 vegetables drained with water in a bowl, season with a little oil, salt, pepper and serve over the mashed potatoes.

Recipe Strawberry with thyme and mascarpone and crunchy pastry – Italian Cuisine

Recipe Strawberry with thyme and mascarpone and crunchy pastry

  • 250 g mascarpone
  • 250 g strawberries
  • 1 pc round puff pastry roll
  • 1 pc egg
  • caster sugar
  • icing sugar
  • thyme lemonade

For the recipe of strawberries with thyme with mascarpone and crunchy pastry, beat the egg in a small bowl. Roll out the dough and place it on its baking paper in a baking dish. Incidetela marking 12 segments and bucherellatela, then brush it with the beaten egg, then sprinkle with granulated sugar; put it in the oven at 200 ° C for 7-8 minutes. Mix the mascarpone with 2 tablespoons of icing sugar. Slice the strawberries. Blend half of it with 1 tablespoon of icing sugar and a few leaves of lemon thyme, obtaining a sauce. Remove the pastry from the oven, let it cool for a couple of minutes, then separate the slices. Distribute the sliced ​​strawberries, a spoonful of mascarpone and the sheets on the plates; complete with the sauce.

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