Tag: pastry

Ovette recipe in artichoke nests and puff pastry – Italian Cuisine

Ingredients

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

Duration: 1 h

Level: Easy

Dose: 6 people

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.

Pastry cream | Salt and pepper – Italian Cuisine

You need eggs, milk, sugar and aromas to prepare one of the most popular pastry creams: la custard or custard. This cream is the basis of endless types of pastry preparations. It is the perfect filling for mignons, for puff cakes and sponge cakes, but it is also excellent served alone, in a cup, perhaps accompanied by crunchy biscuits.

It is a cream that is very easy to prepare and from it you can make different variations like the famous one Diplomatic cream or the cream Italian chantilly. There custard recipe can literally change flavor with the addition of flavors other than vanilla: if you prefer you can perfume it with a lemon peel, with orange, with the cocoa or a liqueur.

To prepare an excellent pastry cream, silky, that does not know too much of flour or cooked egg, and with the consistency that you like, get fresh, quality ingredients and follow the step by step Salt & Pepper recipe: you will avoid making the most common mistakes and the result will give you great satisfaction!

Ingredients for 4 people

Preparation of custard

1) Heat the milk. In a saucepan pour ½ liter of milk. Add a pod of vanilla to which you have practiced an opening for the whole length, so that the aroma can pass to the cream. Bring to a boil: while the milk temperature rises, break apart 4 eggs and divide the yolks from the whites. Keep the first ones and put aside the seconds, which you don't need in this preparation.

174127 2) Whip the egg yolks with the sugar with a single or electric whisk, until the mixture becomes swollen and frothy. Add the flour and continue to work the mixture until you get a doughy cream. Pour the milk flush, after having filtered it from the residues of the vanilla pod, and dilute the egg mixture by mixing.

3) Cook the cream. Vpour the liquid mixture into a saucepan e cook the cream on very sweet fire, without ever stopping to mix with a wooden spoon. As soon as the mixture starts to boil, and then coagulate, remove from heat and let it cool down custard in a large bowl and a sheet of film in contact with the surface.

1) Instead of flour you can use starches, of corn and rice, as a result you will get a tasty cream with a lively color to use to stuff your sweets cold and also suitable for those with gluten intolerance or celiac disease.

2) To prepare custard to fill a tart, you prefer the flour instead of flour, it will give the cake a heart of cream with the right consistency.

3) If you want to flavor your cream with a "phial"alcohol-based or liqueur, add it immediately to the egg and sugar mixture and never to hot milk.

Savory pies with puff pastry: the 10 best recipes – Italian Cuisine

There puff pastry, with its delicate taste and fragrant and crunchy texture, it is a versatile dough, widely used in the kitchen as a base for desserts, pastries, brioche but also appetizers, seconds and gourmands savory pies. Homemade or bought ready-made, it is always a practical and tasty solution to propose imaginative recipes, which the whole family likes.
Composed of flour, water and butter, its neutral taste makes it excellent both for sweet preparations and for savory preparations. On the salty front, the puff pastry is used to make vol-au-vent, canapés, crusted preparations, quiches and pies.

To prepare it yourself, you only need 500 g of flour, arranged in a fountain on the work surface, to which you combine 12 g of salt and, in the center, 2 dl of very cold water, 2 tablespoons of white wine vinegar and 50 g of melted butter. Mixing with your fingertips, after gradually incorporating the flour, you have to work full hands until you get a homogeneous and compact dough, to wrap in plastic wrap and put in the fridge for a couple of hours.

If you want to bring tasty to the table savory pies with puff pastry Sale & Pepe offers you some easy recipes, fun and guaranteed success.

You can try with the peeled stuffed tomatoes, or with the flavored with peppers and mozzarella or with the puff of spring, from the delicious filling of vegetables: cauliflower, zucchini, peppers, jackdaws.

Beautiful to the eye, easy and quick to prepare, the ricotta cheese and basil beans it is an explosion of flavor: the filling is made up of layers of mortadella and ricotta cream and small green beans. It also lends itself well to being transported: perfect for a last minute picnic.
There Neapolitan puff pastry is a quick recipe suitable for dinners without large organizations or for an aperitif with friends. You can eat it hot, with stringy mozzarella, or even cold, perhaps bringing it as a snack for a picnic.

If you want a refined proposal, then focus on browse with sole and Belgian endive: the fillets are served in crunchy baskets on a bed of salad. Or here is the puff pastry with fondue and pears: the creaminess of the cheese and the sweetness of the caramelized fruit make it a tasty and original idea that you can serve as an appetizer.
And why not try the lentil puff pastries, duck breast and myrtle? It's easier than you think.

Scroll through the recipes selected for you, choose the savory pie to start with and then go to the stove.

Ingredients

Ingredients for 4 people

Preparation of custard

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