Tag: parmesan

Sbrisolona with parmesan cheese with balsamic vinegar zabaglione – Italian Cuisine

Sbrisolona with parmesan cheese with balsamic vinegar zabaglione

1) Chop coarsely almonds. Mixed the two flours with 60 g of grated parmesan, add the almonds, a pinch of salt, pepper and a few needles of chopped rosemary. Add lightly beaten egg and 80 g of cold butter in chunks; you work quickly the ingredients with your fingertips, until you get a mixture in crumbs.

2) Transfer the mixture in a round pan with a diameter of 26 cm lined with baking paper; lightly tap the pan on the work surface to settle the dough, sprinkle the surface with the remaining cheese and transfer the preparation in the oven at 180 ° for about 25 minutes. And then baked And let it cool the sbrisolona.

3)Put the egg yolks in a saucepan in a bain-marie, add salt and beat them with a whisk until fluffy. Incorporate the remaining softened butter into an ointment and continue to work with the whisk; pour yourself flush the hot wine, then the vinegar e jumbled up until the eggnog begins to thicken. Serve the sbrisolona with hot zabaglione.


Posted on 01/22/2022


Incoming search terms:

Mantuan pumpkin pie, macaroons and Parmesan cheese – Italian Cuisine

Mantuan pumpkin pie, macaroons and Parmesan cheese

1) In a planetary mixer with the leaf sandblasted butter with flour. Add the rest of the ingredients, you do to work the machine until a compact paste is obtained. F.to you rest and cool in the refrigerator.

2) Roll out the pastry and line a baking sheet, pierce it lightly with the tips of a fork e cook in the oven for about 20 minutes at 180 °.

3) Wash the pumpkin, split it into pieces with the help of a knife and remove the seeds.Cover it up with aluminum foil and cook for about 40 minutes at 180 degrees in a convection oven.

4) As soon as it is ready with the help of a spoon deleted the pulp from the peel and pass it through a sieve. United with pumpkin, Parmigiano Reggiano, crumbled amaretti, eggs and finally the fresh cream and mix. Fix salt and pepper and fresh thyme. Move the mixture into the pan and bake in the oven for 30 minutes at 180 °. Serve lukewarm.

Posted on 07/01/2022


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


Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page