Tag: Italian

Greek bruschetta – Recipe 's Greek bruschetta – Italian Cuisine

First, cut the bread into slices of about 1-1.5 cm and toast it on a hot non-stick pan (or, alternatively, you can put it in a preheated convection oven at 180 ° C for 5 minutes).

Crumble the feta and, separately, wash the tomatoes and cut them into 4 (or even into several parts, if they are not very small), then season with a little salt and oil.

Peel the onion and cut it into slices that are not too thick, then wash the cucumber, remove the ends and part of the peel and cut into fairly thin slices.

Then begin to assemble your bruschetta: create a layer of cherry tomatoes, then onion slices, then cucumber, and finally add feta and fresh basil.

The Greek bruschetta are ready to be served.

Apricot curd: the greedy cream with a thousand uses – Italian Cuisine

If you like lemon curd, try this version with apricots too. A cream to be enjoyed in a cake or directly on your finger!

The beginning ofsummer is the period of apricots, a fruit with a juicy and velvety pulp, ideal for a thousand desserts, but also to garnish main courses is salads. And above all perfect for preparing curd.

Have you never heard of it? It is not one jam, and not even a chutney, it's just one cream, perfect for filling sweets, pastries, but also to spread on rusks for breakfast. This is usually done with the lemon, but we want to offer you this variant.

Greedy by the idea? Get the ingredients and get to work: it takes just over half an hour to prepare it.
Below we provide you the recipe, step by step; in the gallery, some ideas for using the curd in the kitchen and the numerous variations.

How to make apricot curd

Ingredients

To prepare the apricot curd, you will need: 300 g of apricots (about 4-5), 130 g of sugar, 2 eggs, 30 g of butter and 1 tablespoon of corn starch.

Method

First, remove the stone from the apricots and put them to cook in a pot just covered with water, making sure they become tender, but do not fall apart. Keep the cooking water. With the help of a mixer, blend them, adding the cooking water, until you get a puree that is not too thick. Add the sugar and strain the mixture. Meanwhile, in a separate saucepan, break the eggs and mix them with the starch, dissolving the lumps, then add the puree. Cook in a bain-marie until the cream thickens, then add the butter into chunks to whisk the puree. Let it cool and distribute in glass jars, ready to use.

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Savory pie with cherry tomatoes: the quiche of summer – Italian Cuisine

In summer you only want fast and possibly unique dishes. Like the cherry tomato pie, which combines the main summer vegetable with a cream cheese

THE Cherry tomatoes they are truly the summer vegetable par excellence. If you have a vegetable garden, you know how they can multiply at the speed of light; in the same way, if you buy them at the supermarket or from the greengrocer, it is impossible to resist and you always end up buying them in abundance. So, what to do to keep them from wilting?

There savoury cake it is always the right answer to dispose of surpluses in the fridge. This ai Cherry tomatoes, then, it is very simple to prepare and is really a greedy solution to save dinner, when you don't have too much desire to cook.

Below you will find the recipe, in the gallery, however, some Advice not to make a mistake in cooking the cherry tomatoes and to preserve the savory pie in the best possible way.

Savory pie with cherry tomatoes: the recipe

Ingredients

For this savory pie you will need: 1 roll of shortcrust pastry, 250 gr of cow's milk ricotta, 100 gr of Emmenthal, 200 ml of cooking cream, 2 eggs, 50 gr of grated Parmesan, 250 gr of cherry tomatoes, fennel seeds, thyme, dried oregano, extra virgin olive oil, salt and black pepper to taste.

Method

In a bowl, combine the ricotta, cream, eggs, Parmesan cheese and coarsely chopped Emmental. Stir vigorously, to obtain a homogeneous mixture. Now line a pan with the shortcrust pastry, piercing the bottom with the prongs of the fork and taking care that the dough on the edges does not crumple. Pour the creamy mixture and level it. It's time to prepare the cherry tomatoes, cutting them into slices. Arrange them on the filling and sprinkle with fennel seeds, thyme and dried oregano. Add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Preheat the oven to 180 ° C and bake the quiche for about 45 minutes. Serve it hot.