Tag: crunchy

Flan of herbs recipe with crunchy wafer and egg sauce – Italian Cuisine

Ingredients

600 g herbs
270 g flour
200 g milk
200 g fresh cream
120 g butter
4 eggs
3 yolks
seed oil
cornstarch
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 12 pieces

For the recipe of herb flan with crispy wafer and egg sauce, mix 250 g of flour with butter, until you get a sandy mixture; mix it with 50-60 g of water in which you will have dissolved a pinch of salt; cover the brisée and let it rest in the fridge for 1 hour. Flour the work surface and roll out the dough 2-3 mm thick; carve out 12 discs (ø 9 cm). Place them in a pan covered with parchment paper, prick them with the prongs of a fork and bake them at 180 ° C for 12-13 minutes; Turn them
and cook them for another 2-3 minutes.
FOR HERBAL FLANS: Prepare them while the brisée rests: clean the herbs and boil them in salted boiling water for 1 minute; cool them in ice water, squeeze them well, obtaining a ball. Keep 30 g aside; blend the rest with the cream,
eggs and a pinch of salt. Grease 12 dome molds (ø 7 cm), and distribute the mixture of herbs. Bake at 150 ° C for 30-35 minutes. In the end, gently turn them out.
FOR THE CRISP WAFFLE: Blend the 30 g of herbs with 100 g of extra virgin olive oil; add 60 g of seed oil and 20 g of flour and blend again. Proceed with the preparation of the pods: Pour small quantities of the mixture into a non-stick pan, so that when spreading it forms disks of 4-5 cm in diameter. Cook them on a moderate flame for a couple of minutes, obtaining waffles; turn them over using a spatula and cook them for 1 more minute. Finally, remove them from the pan and place them to dry on kitchen paper.

Christmas: we make the fake crunchy – Italian Cuisine

Dark chocolate with puffed rice and tropical fruits

Heat 1 kg of chopped dark chocolate in a bain-marie up to 45 ° C (it must not melt completely), then remove it from the heat, add a whole piece of 50 g and stir until the temperature is lowered to 32 ° C; spread the chocolate completely melted on a baking sheet covered with baking paper forming a compact slab about 5 mm thick. Let it solidify and, before it is completely hardened, garnish with pistachios, pistachio powder, pieces of papaya, dried coconut and pineapple, puffed rice and cornflower petals (doses for 12-14 people).

Gianduja shortbread, caramelized hazelnuts

and fresh fruit Mix 500 g of 00 flour with 40 g of almond flour, 160 g of sugar, a pinch of salt and 280 g of butter, until you get a grainy mixture. Mix 2 eggs together. Cover the pastry and let it rest in the fridge for 2 hours. Roll it out on a baking sheet covered with lightly floured baking paper, obtaining a sheet about 3 mm thick; bucherellatela with the prongs of a fork and bake at 180 ° C for about 20 minutes. Prepare a syrup by dissolving 50 g of sugar in 50 g of water on the heat. Blanch the peel of ½ pink grapefruit, washed and cut into small pieces; change the water and repeat the operation a second time. Then cook the zest in the syrup for a couple of minutes, turn off the heat and leave to infuse. Melt 400 g of chopped gianduja chocolate in a bain-marie and distribute it on the pastry. Garnish with almond flakes, caramelized crushed hazelnuts and almonds, cape gooseberries, apple slices and grapefruit peel (doses for 8-10 people).

Marbled chocolate with raspberries and petals

Heat 350 g of chopped white chocolate in a double boiler up to 45 ° C (it must not melt completely), then remove it from the heat, add a whole piece of 50 g and stir until the temperature has lowered to 28 ° C. Melt 50 g of pink chocolate separately. Spread the completely melted white chocolate on a baking sheet lined with baking paper forming a compact slab about 2 mm thick; sprinkle with pink chocolate, spreading it with the help of a scoop. Let solidify and garnish before the surface has hardened
with dried raspberries, dried petals of roses and other flowers to taste (doses for 6-8 people).

Grana wafer with mustard and candied fruit

Mix 100 g of Grana Padano Dop with 40 g of corn flour, 25 g of hemp seeds and 10 g of black sesame. Spread the mixture on a baking sheet lined with baking paper, forming a compact 3-4 mm thick slab. Bake at 200 ° C for 8-10 minutes. Remove from the oven and garnish with pieces of cherry mustard, candied orange and cedar peel and mint leaves. Serve it to close the meal or with the aperitif (doses for 4 people).

Basmati sautéed with crunchy vegetables – Italian Cuisine

If you want to go ethnic but don't feel like going out, know that making basmati rice sautéed with crunchy vegetables isn't really that hard. Indeed, by following our recipe you will be able to do it even better than what you usually eat at your favorite restaurant. The secret? Use top quality products and ingredients. In this case the Alce Nero basmati rice gives an incredible aroma and aroma to the whole dish, just as the oil gives structure and body enhancing the vegetables. Try it and you will agree with it.

To make the basmati sautéed with crunchy vegetables, cook the rice for absorption: pour the rice into a saucepan and add water to cover the surface of the rice and a pinch of salt to cover about a finger.

Cook at a high heat initially, when the boil stands out, lower the heat and continue until the liquid is completely absorbed.

Slice the onions and reduce the other diced vegetables.

Check the green beans, cut them in half and boil them for about 1 minute in boiling salted water, quickly transfer them to water and ice to fix the color.

Put a wok on the fire with a generous amount of oil and heat.

Pour the eggs into the pan and leave to set for a few seconds, stirring constantly.

Add all the prepared vegetables and sauté over high heat for a few minutes.

Add the prepared rice and mix it with the rest of the ingredients, season with the soy sauce and season with salt.

Finally, blend with Chinese wine.

Serve the basmati rice sautéed with very hot crunchy vegetables.