Tag: millefeuille

Zeppola, millefeuille or pasticciotto? The Italian pastry in ice cream version – Italian Cuisine

This summer we will eat the traditional big desserts on an ice cream cone. Rampant fashion? Want the flavors of the past (and a new line of preparations for ice cream parlors that we bet will make a splash)

From the Zeppola of southern Italy to the Strudel of Trentino, passing through the very American Apple Pie or the Black Forest of Germany: we are ready to bet that the next flavors of ice cream that will flood the ice cream parlors of half of Italy will be these. A widespread passion among ice cream makers? A new trend? Definitely a desire of consumers to rediscover the flavors of childhood and holidays. But above all, a new line of products presented at Sigep, the Rimini fair dedicated to ice cream, from Fabbri 1905.

In addition to historical sour cherries, in fact, the company is a leader in the sector of preparations and ingredients for ice cream all over the world and has now transformed the delights of pastry into ice cream cones thanks to the latest creation, "Nonna Rachele", a "Sourdough" that allows ice cream makers to recreate the basic taste of all pastry preparations.

The Bolognese company presented 20 new flavors of ice cream which faithfully reproduce as many masterpieces of the national and international confectionery tradition, to discover the typical regional and different countries, capable of bringing us children, evoking the most genuine flavors of the house, parties and moments of joy that only sweets can immortalize. Here then make their entrance to the ice cream shop "Aragostella"Neapolitan, the"Plier"Bolognese, the"Zeppola", The"Typical Italian cake with custard cream filling"Lecce, the"strudel"Trentino, the"Tenerina"Ferrara, but also the"Apple Pie", The"Black Forest", The"Sacher cake", The"Mother-in-law languages", The"a thousand leaves"And many more, and even the very famous" Rusk ", all rigorously in an ice cream version. Appointment in ice cream parlors throughout Italy.

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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Millefeuille with blueberry cream and pine nuts – Italian Cuisine

Ingredients

2 pcs Puff pastry sheets of 500 gr
400 g Caprini vaccini
400 g Blueberries
200 g Whipped cream
50 g Caster sugar
20 g Pinoli
Icing sugar

Duration: 1 h 10 min

Level: Middle

Dose: 6 people

Sprinkle the sheets of puff pastry on both sides with icing sugar, prick them and cut 18 discs (diam 6-7 cm); bake them on a baking sheet lined with baking paper, cover them with other baking paper, lean on a plate with a weight and bake at 200 ° C for 18-20 ′.

Remove the weight and the top baking paper, dust the icing sugar discs and bake again for 2-3 ′. Remove from the oven and let cool. Collect 200 g of blueberries with granulated sugar and a tablespoon of water in a saucepan.

Cook on the heat for a minimum of 10 '. Remove from heat, blend and let cool (sauce). Mix the caprini with the sauce, adding it a little at a time: the consistency must be creamy but firm; Stir in the cream and collect the blueberry cream in a pastry bag.

The sauce you are advancing can be served separately. Whip 6 millefoglie alternating the discs of puff pastry with the blueberry cream, the remaining blueberries and the pine nuts. Decorate to taste with mint leaves and sprinkle with icing sugar.