Tag: Crust

Pear and gorgonzola tart in red walnut crust – Italian Cuisine

Pear and gorgonzola tart in red walnut crust


1) To prepare the pasta started to chop the nuts and mix them with the flour and a pinch of salt. Add the cold butter into small pieces and knead to obtain a crumbed mixture. Incorporate i yolks and 2 tablespoons of cold water and work until the dough is smooth and homogeneous. Wrap it with cling film and let it rest in the fridge for at least 1 hour.

2) Meanwhile, prepare the stuffed browning the onion sliced ​​with 2 tablespoons of oil and a pinch of salt. Then lower the heat and let them simmer 10-15 minutes. In another pan, sauté in butter there pear peeled and cut into thin wedges.

3) Roll out the dough with a rolling pin. Grease a 20 cm diameter cake pan and line it with browse. Fill with the onions, the potato sliced ​​and the pear prepared, add half of the gorgonzola crumbled and of the nuts, coarsely chopped. Mix the cream, the milk and theegg and pour it all over the filling. Complete with nuts and the gorgonzola remaining and bake at 180 degrees for 1 hour.

Salmon lasagna in puff pastry crust – Italian Cuisine

Salmon lasagna in puff pastry crust


1) Melt 60 g of butter in a saucepan, add the flour, toast it and, stirring, pour the milk and the cream lukewarm, in which you will have dissolved it saffron. Season with salt and pepper and cook the béchamel, stirring it, until it is thick. Turn off the heat and add the grated Parmesan.

2) Sear the lasagna, drain and arrange them on a cloth. Grease 6 baking sheets of about 12×10 cm and place a cut-to-size lasagna on the bottom of each. Make a layer of bechamel, parsley is salmon chopped and continue like this, until all the ingredients are used up. Finish with a layer of salmon.

3) Brush strokes with theegg white the edges of the oven dishes, cover them with pieces of puff pastry cut to size and press them along the edge to make them adhere well. Bake at 180 degrees for 20 minutes.

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Turbot recipe in cocoa crust – Italian Cuisine

Turbot recipe in cocoa crust

  • 800 g 1 small turbot, gutted
  • 300 g of cocoa beans
  • 150 g egg white
  • 125 g coarse salt
  • 100 g flour
  • 40 g bitter cocoa
  • 1 yolk
  • extra virgin olive oil

For the recipe of the turbot in cocoa crust, remove the head and fins of the turbot.
Knead the cocoa grue with coarse salt, flour, cocoa, yolk and egg white until a homogeneous mixture is obtained.
Divide it in half and spread a part between two sheets of greased baking paper, obtaining a layer of about 1 cm thick, in the shape of a rhombus but a little larger.
Remove the top sheet and lay the fish on the dough.
Roll out the paste remained in the same way, between two sheets greased with oil; remove the top sheet and turn it over on the fish; also delete the second sheet; press the dough along the entire perimeter to seal it on the base layer and trim the edge with a small knife.
Bake fish at 230 ° C for 15-20 minutes.
To know: if you don't find a small rhombus, cut a large one in half after removing the head. Keep in mind that the waste of this fish is about 45% of the gross weight and that a portion is around 150 grams.

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