Tag: Goat

Barley recipe with goat butter and verbena and lemon balm jelly – Italian Cuisine

Ingredients for Orzotto with goat butter

150 g pearl barley
500 g vegetable stock
50 g goat butter
25 g cow butter
50 g grated Parmesan cheese
10 g mountain clover
4 g thyme
lemon
2 g of mountain pepper leaves
10 g lemon balm
5 g mint
salt

Ingredients for lemon verbena

300 g water
nine sachets Melissa Pompadour
seven sachets of Verbena Pompadour
4 g agar agar
three sheets of gelatin soaked in cold water

Ingredients for Composition

2 g lemon balm cut into julienne strips
2 g of verbena julienne

Duration: 2 h

Level: Medium

Doses: 4 people

For the recipe of the orzotto with goat butter and verbena and lemon balm jelly, in a pan, toast the barley, pour the hot vegetable stock and let it evaporate over low heat for about 17 minutes. , goat butter and Parmesan cheese. Season with salt and add the coarsely chopped herbs.

Lemon Verbena: Blanch the contents of the lemon balm and Verbena sachets, drain and cool them in water and ice, keeping the cooking liquid. Blend it adding the cooking liquid, now cold too. Filter the smoothie and add the agar agar. Then bring the liquid to a boil making it thicken, then remove from the heat and add the soaked gelatine. Pour into 4 circular molds with a diameter of 5 cm, until it reaches a thickness of about 3 mm. Leave to gel in the refrigerator for 1 hour.

Pour a ladle of barley on the plates, without spreading it. Add the lemon balm and verbena julienne and cover with the gelatin disc. Decorate as desired with fresh edible herbs and flowers and leafed clover twigs.

Savory tartlets with plums and goat cheese – Italian Cuisine

As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums

Maybe not everyone knows that … nobody grows plums of such high quality as in California. Thanks to the climate, the long hot seasons and the cool evening temperatures, rigorous agricultural standards but above all the variety. California Plums are in fact different from all the others: they come from a French plum graft and have been specifically developed to be dried, because they ripen completely on the tree without fermenting. For two centuries they have been a true excellence, processed and packaged to protect their nutrients and without the addition of sugar – from the Sacramento and San Joaquin Valleys to our tables.

They are excellent for breakfast, as a snack but also in savory recipes with a summer flavor, such as these easy-to-make tartlets and perfect to serve both at the table and for an aperitif standing up. We at La Cucina Italiana California Plums have cooked them like this.

Ingredients for 4 tartlets
200 g goat cheese
160 g goat (goat or cow) 150 g yogurt
80 g Tuscan rigatino (bacon or bacon) 20 g pine nuts
12 California plums
1 sheet of brisée pasta with aromatic herbs
(thyme, parsley, mint) salt – pepper

Preparation
Preheat the oven to 200 ° C. Cut out 4 discs of shortcrust pastry of 14 cm in diameter and lined them with 4 tartlet molds of 10 cm in diameter. Line them with parchment paper, fill them with dry beans and bake at 200 ° C for 15 minutes.

Mix the robiola, goat cheese and yogurt to obtain a cream. Chop the aromatic herbs and 4 plums and add them to the mixture; season with salt and pepper.

Remove the tartlets from the oven and let them cool. Spread the rigatino slices in a plate and dry them for a few minutes in the oven at 200 ° C.

Distribute the cream in the tartlets with a pastry bag or with a spoon; add a few slices of rigatino, the remaining prunes and pine nuts. Decorated with aromatic herbs.

Recipe Omelette and goat cheese millefeuille – Italian Cuisine

Ingredients

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

Duration: 30 min

Level: Easy

Dose: 6 people

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.

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