Tag: crunchy

Recipe Dulce de leche mousse with crunchy walnuts – Italian Cuisine

Recipe Dulce de leche mousse with crunchy walnuts


  • 375 g whole milk
  • 225 g caster sugar
  • 125 g fresh cream
  • half sheet of edible gelatin
  • sodium bicarbonate
  • 325 g fresh cream
  • 190 g caster sugar
  • 100 g shelled nuts
  • 20 g Cognac
  • 7 g edible gelatine in sheets
  • 5 pcs egg yolks
  • 2 pcs eggs

For the recipe of the dulce de leche mousse with crunchy walnuts, cook the milk with cream and sugar in a very large saucepan for 1 hour, then add half a teaspoon of baking soda, stir and continue cooking for another 40 minutes. Allow to cool and add half a sheet of gelatin, previously soaked in water and well wrung.
FOR MOUSSE AND NUTS: Soften the gelatine in cold water, squeeze it and melt it in 25 g of hot but not hot cream. Mix 250 g of dulce de leche with 300 g of cream and whisk lightly. Whisk the eggs together with the egg yolks. Cook 90 g of sugar with 30 g of water for 3-4 minutes, until it starts to boil. Add it to the egg mixture and egg yolks, continuing to whisk until foamy. Add a ladle of foam to the jelly dissolved in the cream, then stir in the whipped cream with the dulce de leche, the rest of the mousse and the Cognac, little by little, alternating and stirring.
Dissolve 100 g of sugar in 30 g of water in a saucepan for about 3 minutes, until it starts to boil. Add the walnuts, remove from the heat and stir until the sugar has crystallized around the nuts. Return to the heat until the sugar begins to melt. Distribute the mousse in the cups, decorated with the dulce de leche and caramelized walnuts.

Recipe Conchiglioni stuffed, turnip tops and crunchy bread – Italian Cuisine

Recipe Conchiglioni stuffed, turnip tops and crunchy bread


  • 700 g turnip tops
  • 1 pc slice of homemade bread
  • 20 pcs conchiglioni of durum wheat
  • 2 pcs avocado
  • 1 pc lemon
  • Grated Dop Parmesan Cheese
  • fresh chilli
  • garlic
  • flaked almonds
  • cherry tomatoes in oil
  • anchovies in oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of stuffed conchiglioni, turnip tops and crispy bread, monddate the turnip greens and blanch them in plenty of boiling salted water for 2 minutes. Boil the conchiglioni in salted water, drain them al dente and cool them. Peel the avocados, cut them into pieces and blend them with the lemon juice, 2 tablespoons of grated Parmesan, a pinch of salt and freshly ground pepper. Transfer the mixture into a pastry bag and stuff the conchiglioni. Remove the crust of the homemade bread, cut it into small pieces and toast it in a pan with a little oil for 2-3 minutes, until it is golden and crunchy. Heat 5-6 tablespoons of oil in a frying pan and season with some chilli pepper, a couple of anchovies and 1 clove of crushed garlic with the peel. Arrange the turnip greens in a baking pan lined with baking paper and season with a couple of tablespoons of flavored oil. Place the stuffed conchiglioni on top, sprinkle with toasted bread, 2 tablespoons of grated Parmesan, a handful of flaked almonds, season with the rest of the flavored oil and bake at 190 ° C for 10-12 minutes. Take the conchiglioni out of the oven, place them on the plates, complete with small pieces of cherry tomatoes in oil and serve.

Recipe Tagliolini with artichokes, sausage and crunchy shallots – Italian Cuisine

Recipe Tagliolini with artichokes, sausage and crunchy shallots


  • 400 g fresh tagliolini
  • 4 pcs sausages
  • 100 g dry white wine
  • 50 g shallots
  • 2 pcs artichokes
  • flour
  • peanut oil
  • fennel seeds
  • extra virgin olive oil
  • salt

For the recipe of tagliolini with artichokes, sausage and crunchy shallots, peel the sausages and cut them
in large chunks. Remove the outer leaves of the artichokes and the central barbines and cut them into wedges. Brown them for a couple of minutes together with the sausage in a pan with a drizzle of extra virgin olive oil and a pinch of fennel seeds; blend with the white wine and continue cooking, over a high heat, for another minute. Peel and finely slice the shallot; flour it and fry it in hot peanut oil for a few seconds, until it is crunchy. Boil the tagliolini in salted boiling water, drain and season with the artichokes and sausage. Serve complete with the crunchy shallot and fresh fennel tufts, to taste.

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