Tag: millefeuille

Millefeuille of sweet potatoes with rosettes of Tête de moine dop – Italian Cuisine

Millefeuille of sweet potatoes with rosettes of Tête de moine dop

1) Peel the potatoes, wash them, cut them into thin slices, line them up on a baking sheet lined with baking paper without overlapping, season them with 3 tablespoons of oil and a pinch of salt. United crushed garlic cloves and thyme and cook the potatoes in a preheated oven at 180 ° for about 20 minutes or until golden.

2) Scraped the Tête de Moine Dop with the blade of a knife or with the appropriate tool (girolle) in order to form many rosettes. Rinse baby spinach, dry them and season with a pinch of salt and lemon juice.

3) Compose the millefeuille. Distribute in 4 individual plates about 1/3 of the potato slices, overlapping them to form a disc. Recline part of the cheese rosettes, cover with a layer of potatoes and continue alternating spinach, potatoes and cheese until all the ingredients are used up. Pepper and serve.


Posted on 08/01/2022


Millefeuille recipe with white chocolate and caramel mousse – Italian Cuisine

Millefeuille recipe with white chocolate and caramel mousse

  • 500 g 00 flour
  • 350 g fresh cream
  • 265 g sugar
  • 200 g white chocolate
  • 155 g butter
  • 70 g 6 egg yolks
  • 50 g milk
  • 12 g baking powder for cakes
  • 2 apples
  • 1 lime
  • 1 vanilla pod
  • 1 sheet of gelatin
  • powdered sugar
  • salt up and Maldon

Prepare a shortcrust pastry by mixing 125 g of butter with 115 g of sugar, flour and 1 level teaspoon of fine salt. When the ingredients are completely incorporated, start adding the egg yolks a little at a time and the yeast: you will need to obtain a homogeneous and compact dough. Put it in the fridge, wrapped in plastic wrap, for 1 night.
Divide the pastry into 25 g balls, roll them out between two sheets of baking paper, first with the help of a rolling pin, then with the machine to roll out the dough to a thickness of 2 mm. Keep in the freezer and let it rest for 30 minutes. You will need to obtain 3 sheets per serving.
Cook them in the oven, between two sheets of baking paper covered by a weight, at 170 ° C for about 10 minutes. Let it cool down.

Centrifuge the apples getting the juice. Alternatively, use 150 g of unsweetened apple juice. Bring it to a boil and pour it over the chopped white chocolate. Soak the gelatin sheet in a little cold water, squeeze it and add it to the chocolate. Let it rest in the fridge for 2-3 hours, then add 200 g of semi-whipped cream and place the mousse in the fridge.

Heat 150 g of sugar in a non-stick saucepan, stirring over a very low heat until it melts, making sure that no lumps form. In the meantime, bring the milk to the boil with 150 g of cream with the vanilla pod engraved lengthwise, then turn off. Filter and pour over the caramel, stirring gently with a whisk to dissolve quickly and avoid the formation of lumps: when the cream is perfectly smooth, turn off, add 30 g of butter and mix. Bring the caramel to room temperature, then add 1 tablespoon of lime juice.
Compose the millefeuille by placing a pastry sheet on the plate. Spread a layer of white chocolate mousse, sprinkle with 1 teaspoon of caramel, a few flakes of Maldon salt and repeat the operation one more time, finishing with a pastry sheet. Complete with powdered sugar.

Millefeuille of Parmesan and puntarelle, the crunchy appetizer – Italian Cuisine

Millefeuille of Parmesan and puntarelle, the crunchy appetizer

A super crunchy and super tasty "layered" appetizer. Easy to do, it is also spectacular

Small crunchy green shoots enclosed in a head of chicory, the puntarelle they are an ingredient that cannot be missing at this time of the year on your tables. The markets are in fact full of them. They are light, perfect in salads dressed only with a few fillets anchovy and a drizzle of oil, but you will find them irresistible in this recipe by millefeuille of parmesan and chicory, paired with parmesan wafers and slices of raw ham.

What are chicory

Inflorescence of a special type of chicory called Catalonia, le puntarelle are a typical ingredient of Roman cuisine, so much so that the Lazio region has recognized the typicality of this vegetable by including it in the list of 341 traditional Italian agri-food products (P.A.T.), with the name chicory of jagged catalonia of Gaeta. The shoots enclosed between the chicory leaves grow vertically, have a shape that resembles that of asparagus and how they taste slightly bitter. Once separated from the salad leaves, they must be cut thinly for an effective presentation.

The parmesan wafers, a simple but scenographic preparation

Small light discs of Parmesan cheese: le pods for this recipe they are prepared in an instant, they are delicious and for sure you will find a thousand other preparations to match them. For a sure result you only need one no stick pan with a diameter of at least 20 cm and a lot parmesan grated. You will only have to heat the pan on the stove for a few minutes and then pour into it a generous spoonful of Parmesan cheese that little by little it will melt and distribute itself in circles. A few minutes, the time that the wafer becomes solid and then remove it with the help of a spatula. Let it cool for a few minutes and then compose your millefeuille as we explain below.

The recipe for the millefeuille of parmesan and puntarelle

Ingredients for 4 people

150 g grated parmesan, 4 anchovy fillets in oil, 1 clove of garlic, 250 g of chicory already cleaned, vinegar, extra virgin olive oil, salt, 8 slices of sweet raw ham.


In a bowl, put the thinly sliced ​​chicory, a drop of vinegar, a drizzle of oil, a pinch of salt, the garlic and the anchovy fillets into small pieces. Leave to flavor for an hour. In a non-stick pan, melt a tablespoon of grated Parmesan cheese. When the wafer has formed, remove it from the pan and place it on a plate. Continue like this until you have finished the Parmesan. At this point you are ready to compose your millefeuille: alternate the cheese waffle with the chicory and the slice of ham. Finish with the wafer and sprinkle with a drizzle of extra virgin olive oil. Bring to the table immediately.

In the tutorial some more tips

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