Tag: Goat

Recipe Omelette and goat cheese millefeuille – Italian Cuisine

Recipe Omelette and goat cheese millefeuille

  • 250 g fresh goat cheese
  • 100 g rocket
  • 50 g shelled hemp seeds
  • 50 g mixed salad
  • 40 g grapeseed oil
  • 6 eggs
  • lemon
  • milk
  • vinegar
  • extra virgin olive oil
  • salt

For the recipe of the frittata and caprino millefoglie, wash the rocket and chop it, then whisk it with the eggs, a pinch of salt and 4 tablespoons of milk. Pour the mixture into a thin layer on a plate lined with baking paper, slightly greased with extra virgin olive oil, and bake at 160 ° C for about 15 minutes.

Work the goat cheese with the zest of half a lemon and a tablespoon of its juice. Emulsify 2 tablespoons of vinegar with grapeseed oil. Mix the hemp seeds with the mixture. Take the omelette out of the oven, cut it into rectangles (10 × 5 cm) and whip the millefeuille, filling each layer with goat's cheese and the mixture, and sprinkling with the emulsion.

Recipe Savory pie with figs, goat cheese and hazelnuts – Italian Cuisine

Recipe Savory pie with figs, goat cheese and hazelnuts

  • 250 g creamy goat cheese
  • 50 g toasted hazelnuts
  • 5 figs
  • 3 eggs
  • a disk of pastry brisée
  • salt
  • pepper

For the recipe of savory pie with figs, goat cheese and hazelnuts, line a mold (ø 20 cm) with a sheet of baking paper and then place the pasta brisée. Roughly crushed hazelnuts. Peel the figs and cut them into slices at least 2 cm thick.

Season the goat's cream cheese with salt and pepper; mix well, then add the eggs to obtain a smooth and fairly liquid mixture. Spread the mixture into the mold, add the fig slices, spread the crushed hazelnuts on the surface, trim the edges of the dough and bake at 180 ° C for 25 '.

Take the savory cake out of the oven, let it cool, turn it out and serve it in slices, decorating to taste with fig wedges and some fennel.

Fregola recipe with herbs and goat cheese – Italian Cuisine

Fregola recipe with herbs and goat cheese

  • 300 g fregola media
  • 160 g goat cheese
  • 1 pc young red spring onion
  • butter
  • savory
  • Parmigiano Reggiano Dop
  • flowers and aromatic herbs
  • vegetable broth
  • salt
  • extra virgin olive oil

For the fregola recipe with herbs and goat cheese, toast the fregola in a saucepan with a little oil, for about 1 minute. Sprinkle with 1-2 ladles of broth and cook it as a risotto, adding a little broth at a time, in 12-15 minutes (about 900 g of broth will be needed). Finally, adjust the salt. Stir the fregola with 40 g of butter and 4 tablespoons of grated Parmesan and add the onion, very finely chopped, and a few savory leaves. Complete with the goat cheese in flakes, other aromatic herbs and edible flowers to taste.

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