Tag: fiordilatte

Peaches with bitter recipe with fiordilatte ice cream – Italian Cuisine

Peaches with bitter recipe with fiordilatte ice cream


  • 400 g fiordilatte ice cream
  • 100 g bitters
  • 2 nectarines
  • sugar cane
  • butter
  • lemon
  • almonds
  • mint

For the recipe of peaches with bitters with fiordilatte ice cream, heat a knob of butter with one and a half tablespoons of brown sugar in a saucepan. Cut the peaches in half, remove the stone and place them in the saucepan, lay flat.
Move from the stove and add the bitter, go back to the fire, let it ignite then, when it has gone out, add 100 g of water. Cover and cook for 7-8 minutes, then add the juice of half a lemon and a few chopped mint leaves. Let it dry without a lid for another 2-3 minutes. Complete the peaches with ice cream, more mint leaves and a few slices of almond.
If you like, serve them still hot, creating an extra warm-cold contrast, in addition to the bitter-sweet one of the bitter with the fiordilatte.

Cream puff recipe with fiordilatte ice cream and strawberry sauce – Italian Cuisine


  • 375 g whole milk
  • 300 g fresh strawberries
  • 150 g 00 flour
  • 125 g fresh cream
  • 100 g sugar
  • 75 g butter
  • 3 eggs
  • a vanilla bean
  • salt

For the recipe of puffs with fiordilatte ice cream and strawberry sauce, prepare the puffs: in a saucepan with 150 g of water, melt, over medium heat, 75 g of butter and a pinch of salt. Bring to a boil. Remove from the heat and add the flour. Beat with a whisk until the mixture compacts and begins to detach from the sides of the pot. Let it cool down.

Add the eggs, one at a time, mixing with a spoon: lifting it, the mixture will pour like a ribbon. Line a baking sheet of parchment paper and, with a pastry bag, deposit tufts of 15-20 g compound. Bake at 200 ° C for 25-30 '. Mix the cream with the sugar. Bring the milk to a boil with the vanilla bean, then add it to the sweetened cream.

Leave to cool, then pour the mixture into an ice cream maker. Peel the strawberries, cut and blend them to obtain a sauce. Remove from the puffs. Once cooled, cut them in two, fill them with fiordilatte ice cream and serve them with the strawberry sauce.

Recipe Whole wheat pizza, stuffed with escarole and fiordilatte – Italian Cuisine

Recipe Whole wheat pizza, stuffed with escarole and fiordilatte


  • 250 g fiordilatte mozzarella
  • 50 g raisins
  • 30 g pine nuts
  • 2 bouquets of escarole
  • anchovy fillets in oil
  • garlic
  • salt
  • extra virgin olive oil
  • 300 g flour 1
  • 200 g wholemeal spelled flour
  • 10 g salt
  • 4 g fresh brewer's yeast

For the recipe for wholemeal pizza, stuffed with escarole and fiordilatte, started with the dough. Dissolve the brewer's yeast in 380 g of water at room temperature and add half of the flours; knead quickly, cover with a damp cloth and let stand for 30 minutes. Add the rest of the flour and knead vigorously for 10 minutes, finally add the salt and knead again. Form a ball, collect it in a bowl, cover with plastic wrap and leave to rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then spread it in 2 rectangles; use one to line a mold and let it spill over.
Soak the raisins in water for at least 10 minutes. Toast the pine nuts in the oven at 180 ° C for 2 minutes or in a red-hot pan without fat.
Peel and brown the escarole in a pan with a tablespoon of oil, a clove of garlic and 3-4 anchovy fillets for 2 minutes on the lively flame. Remove the garlic and season with salt if necessary. Fill the pizza with escarole, chopped fiordilatte mozzarella, pine nuts and raisins, soaked and squeezed.
Cover with the second rectangle of pasta, seal the edges well, puncture the surface with the prongs of the fork and bake at 250 ° C on the bottom of the oven for 5 minutes, then move the pizza to half height and complete cooking in 8-9 minutes. Remove from the oven and polish the surface with a drizzle of oil just before serving.
Recipe by Matteo Aloe

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