Tag: phyllo

Recipe Mozzarella in a carrozza of phyllo dough – Italian Cuisine

Recipe Mozzarella in a carrozza of phyllo dough

  • 300 g 3 mozzarella
  • 1 package of frozen phyllo dough
  • 1 egg
  • peanut oil for frying
  • salt

For the recipe mozzarella in carrozza of phyllo dough, cut the mozzarella into slices and cut out 12 discs of 4 cm in diameter, with a pastry cutter. Distribute them in a tray over two sheets of kitchen paper to dry any excess liquid.
Overlap or fold the sheets of phyllo dough into three layers; cut them into 24 discs of 8.5 cm in diameter. Glue the three layers together with a little egg white. Brush 12 discs with the yolk, put the mozzarella in the center and cover with the other discs also brushed with yolk, sealing the edges well. Prepare a few at a time, because the phyllo dough dries quickly. Put in the freezer for 30 minutes.
Remove the discs from the freezer and fry them in peanut oil for 2-3 minutes, turning. Drain the mozzarella in carrozza on kitchen paper, add salt and serve hot.

Phyllo dough 10 recipes – Italian Cuisine

Appetizers, first cured and crunchy desserts. Phyllo dough is a good idea to bring beautiful and tasty dishes that smell of Greece to the table

Water, oil and flour. Phyllo dough was born in Greece and is characterized by a very thin sheet worked with patience. used to package stuffed packages of cheese and meat, it is often used for desserts, often prepared with dried fruit and honey. But like any good ingredient of a local tradition, it has also been borrowed from other gastronomic cultures to make them crunchy antipasti, delicious first courses, delicious sweets and, in our case, even the basis of delicious pizzette with vegetables and sardines.

More crunchy and thinner than puff pastry, phyllo dough is often arranged in several layers and a very light brushstroke of warm water can help us give it the shape we want. The particular consistency and the freshness that it assumes when cooked in the oven or fried, make it perfect for the preparation of finger food with a guaranteed effect, such as almond cigars with rose cream and crispy artichoke and vanilla squash bundles. If we want to make the best use of spring ingredients, phyllo pasta baskets with quail eggs are an excellent idea to bring a rich and colorful appetizer to the table. Recipes such as phyllo ravioli with provolone cheese and turnip greens and monkfish in phyllo dough with shallots, are instead perfect for savoring the fluidity of filo pastry at its best, in a pleasant contrast of flavors and textures.

Almond cigars with rose cream
Almond cigars with rose cream.

For those who want to experiment with original recipes, the sweet and sour Cretan kalitsounia and the delicate curry chickpea samoza with yogurt cream are not to be missed.

In the gallery our recipes

Monkfish recipe fried in phyllo dough – Italian Cuisine

Monkfish recipe fried in phyllo dough

  • 4 fillets of monkfish without bone
  • a nashi pear (or 1/2 apple and 1/2 pear)
  • 40 g raw cane sugar
  • 4 artichokes with gamb
  • 4 sheets of filo pastry
  • 2 lemons
  • a shallot
  • curry powder
  • fresh dill
  • peanut oil
  • salt

For the monkfish recipe fried in phyllo dough, clean the pear and cut it into cubes. Clean the artichokes, removing the hardest leaves and the central barbina, cut them into small wedges and soak them in a bowl of water acidulated with the juice of 1 lemon. Peel the stems with the potato peeler, then cut them into rounds and keep them together with the rest of the artichokes. Peel and chop the shallot.

Grate the zest of the other lemon and keep it aside, then squeeze it to obtain the juice. Melt the sugar in a saucepan, over a very low heat, until it caramelizes, then pour the lemon juice, the chopped shallot, the artichokes and the drained stalks and cook everything for 9-10 '; add the pear cubes, lemon zest, a teaspoon of curry, a little salt and continue for 5 minutes, obtaining a chutney. Roll out a sheet of phyllo dough, brush it with peanut oil, then lay another sheet on it and brush the latter too.

Cut the sheet diagonally to obtain two irregular triangles, place a monkfish fillet in the center of each one, wrap them, and turn them up under the free edges, forming small packages. Do the same to close the other two fillets. Heat plenty of peanut oil in a low and wide saucepan, fry the monkfish packets for 10 ', turning them a couple of times. Drain them on kitchen paper, salt them, sprinkle them with a pinch of curry and serve them with warm chutney and dill leaves.

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