Tag: Crust

Tomino in crust – Tomino in crust recipe – Italian Cuisine

»Tomino in crust - Tomino in Misya crust recipe


The crust tomino puff pastry is a recipe that you can use as an appetizer or as a second course, depending on the size of the cheese and the appetite of the guests. The procedure is very easy and the result will be a delicious dish, characterized by a golden and crispy outer layer, thanks to the puff pastry, with a very soft heart of melted cheese inside.
The taste of tomino is particular, delicate but characteristic, and marries splendidly with cooked ham. You can vary the recipe by opting for speck instead of ham, or by eliminating the salami to enhance the cheese even more. You can also vary the aromas, for example using chives or even rosemary for a more rustic touch.
Your crusted tomini they will always be delicious, I assure you!

First, wrap each tomino with a slice of ham.
Cut the puff pastry into 4 strips of equal size, then use them to enclose the tomini, one strip for each tomino in the ham.

Seal the edges, then flavor the surface with thyme and pepper.
Arrange the packets of tomini on a baking sheet lined with parchment paper and make light cuts on the surface.
Then cook for about 25 minutes or until golden brown in a static preheated oven at 190 ° C.

The puff pastry tomino is ready, serve immediately !.

Mullet recipe in hazelnut crust with wasabi mayonnaise – Italian Cuisine

Mullet recipe in hazelnut crust with wasabi mayonnaise


  • 400 g mullet fillets
  • 100 g baguett type bread
  • 90 g hazelnuts
  • 90 g peanut oil
  • 50 g breadcrumbs
  • 30 g whole milk
  • 15 g lemon juice
  • 3 g wasabi paste
  • chervil
  • sunflower oil
  • salt

For the recipe of hazelnut crusted red mullet with wasabi mayonnaise, blend the lemon juice, milk and wasabi with the immersion blender, adding the ground peanut oil until you get a mayonnaise; add 2 chopped chervil tufts and continue blending. Cut the baguette into thin slices, distribute them on a baking sheet and cook for 4 'in a convection oven at 200 ° C.

Wash the red mullet fillets and remove any thorns with tweezers. Blend the hazelnuts with the breadcrumbs, obtaining the breading for the mullet fillets. Bread the mullet fillets, making the breadcrumbs stick well. Cook the red mullet in a pan with 3 tablespoons of sunflower oil for 2 ', then turn the fillets to the other side, salt and continue cooking for another 2'. Arrange the mullet fillets on the plates alternating them with slices of crusty bread, season with wasabi mayonnaise and serve.

Stew recipe with aromatic sandwich crust – Italian Cuisine

Stew recipe with aromatic sandwich crust


  • 1 Kg beef (priest's hat cut)
  • 200 g flour 0
  • 180 g fresh milk
  • 100 g of tomato pulp
  • 50 g chopped parsley
  • 50 g butter
  • 50 g Parmesan cheese DOP grated
  • 2 pcs bay leaves
  • 1 pc carrot
  • 1 pcs of celery stalk
  • 1 pc onion
  • 1 pc egg
  • 1 pc yeast sachet for pies
  • tomato concentrate
  • Red wine
  • Juniper berries
  • cloves
  • extra virgin olive oil
  • salt

For the recipe of stew with aromatic sandwich crust, finely chop celery, carrot and onion and brown them in a cast iron pot (ø 27 cm) for 8-10 minutes with a drizzle of oil, 3 juniper berries, bay leaf and 2 cloves; at the end eliminated spices and odors; add the diced meat and brown for 8-10 minutes. Blend with 1/2 glass of wine. Add the tomato pulp, 2 tablespoons of tomato paste, salt and cook, covered, for 50 minutes. Meanwhile, prepare the sandwiches, mixing the butter, very cold, in small pieces, the parsley, the flour, the yeast, the milk and the Parmesan.
Knead the dough until it is homogeneous: it will remain a bit sticky. With floured hands shape it into balls of 30-35 g and place them on a plate lined with baking paper. Brush them with the beaten egg and place them in the saucepan on the stew, covering it completely. Bake at 200 ° C for 20-25 minutes. Turn out and serve immediately: it is an excellent single dish, which children like too.

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