Tag: nests

Cheese nests – Sale & Pepe – Italian Cuisine

Cheese nests - Sale & Pepe


Cheese nests, preparation

1) Lay down 4 slices of goat cheese semi-seasoned, about 1.5 cm high, inside 4 vol-au-vent about 10 cm in diameteror, ready-made (you can buy them from the baker or your trusted confectioner).

2) Place them on one plate, covered with greaseproof paper, and heat them in hot oven, at 200 °, for 5 minutes or until the cheese begins to melt.

3) Meanwhile, roughly chop one handful of hazelnuts deprived of the skin; wash and dry some rocket leaves.

4) In a small bowl emulsify 4 teaspoons of hazelnut oil with a few drops of lemon juice.

5) Transfer the vol-au-vents on the plates, season with citronnette, ground pepper and some hazelnuts; garnish with those remaining, adding the rocket leaves and more pepper.

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Published 11/29/2021

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Ovette recipe in artichoke nests and puff pastry – Italian Cuisine

Ovette recipe in artichoke nests and puff pastry


  • 230 g puff pastry spread
  • 120 g mixed vegetables (shallots, carrots, courgettes)
  • 6 Roman artichokes
  • 1 large carrot
  • garlic
  • parsley
  • lemon
  • grated Parmesan
  • white scamorza
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the egg recipe in artichoke nests and puff pastry, peel the artichokes by removing the stems and empty them in the center with a digger; dip them in a bowl of water and lemon juice. Put them in a saucepan with a drizzle of oil, a clove of crushed garlic, a sprig of parsley, half a glass of water and a splash of white wine. Bring to a boil, cover and cook for about 10 minutes.

Chop the mixed vegetables into large peas and sauté in a pan with a little oil for 2-3 minutes. Season them with a tablespoon of grated parmesan, salt and pepper, then turn off. Fill the artichokes with the sautéed vegetables. Cut 6 strips about 3 cm high into the pastry and bake the artichokes, making almost two full turns. Place the nests obtained in 6 pastry cutters to ensure that the puff pastry swells and maintains a regular shape.

Place them on a baking sheet covered with baking paper and bake at 180 ° C for about 20 '. Meanwhile, cut 6 thin slices of scamorza and cut 2 discs of 3 cm in diameter into each one. Peel the large carrot and carve with a 6-beaded digger about 1 cm in diameter. Blanch for 2-3 minutes in boiling water, then drain and cut in half. Remove the nests from the oven, place on each 2 scamorza rods and 2 half balls of carrot: the fake ovettes will soften on the still hot artichokes. Complete with oil and pepper and serve.

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