Tag: millefeuille

Millefeuille of mozzarella: let's give a twist to the caprese! – Italian Cuisine

A caprese revisited in form (but also in ingredients) for an original and fun dish!

There mozzarella cheese it is the queen of summer recipes: it looks great sliced or diced in dozens of quick and cold dishes, which are prepared in a short time without turning on the stove. As the Caprese where mozzarella goes perfectly with i tomatoes and the fresh basil.

But why not offer this typical Italian dish in a more original and fun version? For example, in one a thousand leaves, that is, arranging the slices of tomato and mozzarella in layers, for a nice looking dish.

The millefeuille of mozzarella can be made in many greedy ones variants: here are some of them!

Caprese millefeuille

The ingredients for this millefeuille are: 4 round tomatoes, 4 mozzarella, 4 tablespoons of pesto (you hate basil you hate pistachios), 4 fresh basil leaves, extra virgin olive oil, oregano and salt to taste. Do so: cut both the tomatoes and the mozzarella into slices. On the serving plate, begin to assemble the turrets: start with the tomato, then a slice of mozzarella, then a slice of tomato and so on. With each layer sprinkle with salt and dried oregano. Finish with the slice of mozzarella, on which you will pour a teaspoon of pesto decorating with a basil leaf.

Millefeuille of mozzarella and figs

THE figs they are a fruit often used in the kitchen for appetizers or main courses. As in this case, so you need them: 8 figs, 2 mozzarella, wildflower honey, pink pepper and thyme to taste. Do so: wash the figs well and do not remove the peel. Cut them horizontally into 3 parts. Now also cut the mozzarella into slices half a centimeter thick, taking care to shape them to the same width as the fig. Begin to assemble the millefeuille, starting with the bottom of the fig and alternating with a slice of mozzarella, until you reassemble the cap of the fruit. Colateci over the honey and season with a sprinkling of thyme and pink pepper.

Millefeuille of mozzarella with bresaola and rocket

Why not enrich the classic summer dish bresaola is rocket salad with mozzarella? Get: 2 mozzarella, 100 gr of bresaola, rocket, cherry tomatoes, extra virgin olive oil and salt to taste. Do so: cut the mozzarella into discs. To assemble the millefeuille, start with the mozzarella, then add a slice of bresaola and rocket. Then repeat the operation, until you close with the last disc, on top of which you can place slices of cherry tomatoes. Drizzle with a drizzle of extra virgin olive oil and season with salt and serve.

Millefeuille of mozzarella with raw ham and melon

Also in this case we revisit a classic of the summer kitchen – Ham and melon – by way of "millefeuille". Get: half a melon, 200 gr of mozzarella, 80 gr of raw ham, chopped pistachios, balsamic glaze, extra virgin olive oil, salt and pepper to taste. Do so: cut the melon into small slices and the mozzarella into discs. With the help of a pastry cutter, start arranging the melon slices on the bottom, covering the base well, then place a disc of mozzarella and sprinkle with salt and pepper. Now place a slice of raw ham, then another disc of mozzarella, ending with a layer of melon and a slice of ham. Gently remove the pastry rings, sprinkle with chopped pistachios, a drizzle of extra virgin olive oil and a balsamic glaze (if desired). Serve immediately.

from risotto with millefeuille, a super versatile cheese! – Italian Cuisine

An ingredient to always keep in the refrigerator because we can prepare many recipes! Here are some examples

Cheese of soft paste of Lombard origin, lo stracchino, probably owes its name to a word from local dialect: "stracch", Which means tired and refers to cows who returned "tired" from summer pasture and produced little milk. To make stracchino, in fact, it takes very little milk and its seasoning it is very short, twenty to thirty days at most. Its flavor is delicate, and among the nutritional properties – in addition to calcium – there is also a fair amount of phosphorus.

Light but not too light

From a nutritional point of view, stracchino provides a lower calorie intake respect to cheeses seasoned and, if consumed in the right quantities, it can also be considered suitable for low-calorie diets. However, it should be noted that, given the high percentage of saturated fat in the stracchino, there are other fresh cheeses lighter like ricotta and quark.

How to use it in the kitchen

Stracchino can be used in the kitchen either alone, as table cheese or spread on bread or croutons, either in numerous recipes. Excellent paired with vegetables with a bitter taste, like radicchio, artichokes, chicory, this cheese is also perfect in combination with cold cuts or sausages with an intense flavor, such as speck.

The recipes with stracchino

Widely used for stuffing wraps and to prepare the risotto with courgettes, stracchino can be used in many dishes, even desserts. Do you want some examples? Let's start this rundown with a delicious one flat bread with stracchino, one savoury cake light made with buckwheat and delicate lasagna homemade. Or some crepes or some puff pastries. Perfect to mix with vegetables, it is the secret ingredient to prepare, for example, cabbage rolls or one friar beard pie and carrots, or even some Stuffed onions. And the sweets? A classic cheesecake, one a thousand leaves with pears full of taste and, even, i Lady's Kisses.

Discover now more curiosities about stracchino

Millefeuille of Montasio recipe, lettuce and polenta – Italian Cuisine

Ingredients

750 g Montasio Dop
250 g milk
120 g flour for quick polenta
100 g lettuce
50 g fresh cream
20 g walnut kernels
salt
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 6 people

To prepare Montasio millefeuille, lettuce and polenta, cook the polenta with milk, a pinch of salt and 1 tablespoon of oil; pour it on a sheet of wet parchment paper, wrung and greased with a drizzle of oil. By wrapping the paper over the polenta, form a large salami about 8 cm in diameter. Let it cool by turning it occasionally to prevent it from flattening.
Eliminate parchment paper and cut the polenta salami into slices about 0.5 cm thick. Roast them on a hot plate for 1-2 minutes per side.
Keep 40 g of Montasio aside, cut the rest into very thin slices (20 g each) and trim them into squares of a size similar to polenta discs. Peel the lettuce and break it up. Blend the walnuts with about 60 g of oil.
constructed 12 puff pastry: on a polenta disk, overlap, alternating them, slices of cheese and lettuce; season between layers with the walnut oil and close with a disc of polenta.
melt in a saucepan the Montasio kept aside and cut into small pieces together with the cream and the remaining walnut oil and pour it on the puff pastry.
Garnish to taste with some walnuts and serve immediately.