Tag: puree

Chestnut and white chocolate puree – Italian Cuisine

Chestnut and white chocolate puree

Puree of chestnuts and white chocolate, preparation

1) Gathered in one casserole chestnuts with 2.5 dl of milk, 2 of water and 80 g of sugar; cook on low flame for about 15 minutes, until half of the liquid has been absorbed.

2) Remove the saucepan from the heat and blend the mixture until a homogeneous cream is obtained.

3) Whip the egg yolks with the remaining sugar, heat the remaining milk with the bay leaf, pour it over the previous mixture and cook the cream in a water bath for about 10 minutes, until the spoon veils.

4) Add 100 g of chopped white chocolate and let it cool.

5) Dip the rim of 6 glasses into the white chocolate that has remained melted in a bain marie, sprinkle them with icing sugar and let the chocolate set.

6) Pour the chestnut cream, cover it with the filtered cold custard, add a marron glacè per glass and complete with the coarsely pounded cocoa beans.


Posted 11/12/2021


Peppers stuffed with puree – Italian Cuisine

»Peppers stuffed with puree

First, prepare the instant mashed potatoes: bring the milk with butter and salt to a boil in a saucepan, then pour the potato flakes into it and mix vigorously with a whisk.

Cut salami and provolone into cubes and add them to the purée.

Cut off the cap from the peppers (after washing them well) and remove seeds and filaments without breaking the peppers.
Brush them both inside and outside with a little oil.

Fill them with the puree mixture, place them in a baking dish, cover them with the cap and cook for about 40 minutes at 180 ° C, in a preheated static oven.

The peppers stuffed with mashed potatoes are ready, you just have to serve them.

Summer Purée Recipe – Italian Cuisine – Italian Cuisine

Summer Purée Recipe - Italian Cuisine

It is inspired by the rich and velvety one of the "cook of the (last) century" Joël Robuchon: olive oil instead of butter, for a Mediterranean flavor to be brought to the table even now

  • 1 Kg yellow-fleshed potatoes
  • 280 g milk
  • 150 g extra virgin olive oil
  • salt
  • nutmeg

Cook steam potatoes in their skins for 45-50 minutes. Peel and mash them, collecting the pulp in a saucepan.

Bring on low heat and start adding slowly, alternating, oil and milk, mixing vigorously with a wooden spoon. Season with a pinch of salt and nutmeg.

When the purée begins to be soft and creamy, continue to whisk it with a whisk and finish incorporating the milk and oil.
Pass it sieve, if you want a particularly smooth consistency.

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