Tag: milk

Pork loin with milk – 's pork loin recipe – Italian Cuisine

»Pork loin with milk - Misya's pork loin recipe

First of all, peel the onion, cut it into thin slices and sauté it in a large saucepan with oil and a pinch of salt.

Salt the meat, wrap it with the bacon, add some rosemary and tie it with string (here is the guide to do it correctly), then brown it in another non-stick pan with a little oil, turning it from all sides to seal them.
Add the onions and deglaze with the wine.

Once the alcohol has evaporated, add the milk and sage, cover with a lid and cook over medium-low heat for about 70 minutes (check every so often that it does not dry out too much).

After the cooking time, remove the meat and let it rest on the side wrapped in aluminum foil.
In the meantime, add the butter to the cooking juices and blend to obtain a homogeneous sauce: if needed, reduce it a little over medium heat.

Finally, take the meat back, remove the string and cut it into slices.

The pork loin with milk is ready, you just have to serve it together with its sauce.

Mousse 3 chocolates: white, milk, dark – Italian Cuisine


Mousse 3 chocolates, preparation

Dark chocolate mousse: 250 g of dark chocolate – 50 g of egg yolk – 250 g of semi-whipped cream – 2 g of gelatin sheets
Milk chocolate mousse: 250 g of milk chocolate – 50 g of egg yolk – 250 g of semi-whipped cream – 3 g of gelatin in sheets
White chocolate mousse:
250 g of white chocolate – 50 g of yolk – 250 g of semi-whipped cream – 4 g of gelatin in sheets

1) Dissolve the three chocolates in water bath. Add the yolks and jumbled up, gently.

2) Take the gelatine sheets previously soaked in cold water and dissolve with a spoonful of cream.

3) Then very carefully add it to compounds.

4) Finally, mix the semi-whipped cream until a mousse is obtained; place each of the compounds in three different sac a poche and then fill the container you want; pour and let cool a mixture paid one at a time until all three overlap.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.


Posted on 05/11/2021


Potato flans with milk and parmesan – Italian Cuisine

Potato flans with milk and parmesan

Potato flans with milk, preparation

1) Peeled And washed potatoes, cut them into very thin slices with a mandolin and, as they are ready, put them on soak in a bowl full of water. Drain them, transfer them in a saucepan with more cold water and bring to a boil.

2) United a pinch of salt and cook the potatoes for 2 minutes. Drain them gently and roll them out to cool on baking paper.

3) Butter 6 molds of 7 cm in diameter. Chop in the mixer the sage leaves with the Parmesan cheese. Fill the molds alternating layers of potatoes and parmesan with sage.

4) Pour the milk in the molds e bake at 180 ° for about 30 minutes. Leave cool for 5 minutes, remove the flans from the molds e served.


Posted on 29/10/2021


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