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Polenta Tanning Recipe – Italian Cuisine – Italian Cuisine

Polenta Tanning Recipe - Italian Cuisine

  • 200 g yellow flour
  • 120 g fontina valdostana
  • 120 g toma
  • 120 g butter
  • grated Parmesan cheese
  • salt
  • black peppercorns

For the tanning polenta recipe, put a saucepan (preferably if you can use the classic copper cauldron that allows better cooking) on ​​the fire with a liter of water. As soon as it reaches boiling, add salt, then pour the yellow flour in the rain and initially stir with a whisk to avoid the formation of lumps. Remove the crust from both the fontina and the toma, then cut both cheeses into small cubes and add them to the polenta.

Continue cooking for at least 45 minutes, stirring constantly with a wooden spoon so as not to let the polenta stick too much to the bottom of the bowl; it will be ready when it starts to detach itself from the wall. Then pour it on the cutting board, or in a tureen and sprinkle it immediately, while it is still very hot, with plenty of Parmesan and flavor it with a minced black pepper.

In a saucepan, melt the butter until it is golden and bubbly, then pour it over the polenta and serve immediately.

Biscuit Cream – Biscuit Cream Recipe – Italian Cuisine

»Biscuit Cream - Misya Biscuit Cream Recipe

Put the biscuits in a mixer and finely chop them.
Add sugar and salt and keep blending, then add the oil.

Finally add also condensed milk and cinnamon and continue to whisk until a smooth cream is obtained.
If it turns out to be too dense (it depends on the type of biscuits you use and the use you have to make of them) also add the milk.

The cream of biscuits is ready: keep it in the fridge, in an airtight jar, for 5-6 days.

Éclair recipe in olive oil with almond cream – Italian Cuisine

  • 250 g milk
  • 190 g softened butter plus a little
  • 90 g peeled almonds
  • 85 g flour
  • 55 g extra virgin olive oil
  • 50 g sugar
  • 25 g rice starch
  • 25 g amaretto liqueur
  • 3 yolks
  • 2 eggs
  • peanut oil
  • salt

For the recipe of olive oil èclairs with almond cream, bring 125 g of water, extra virgin olive oil and a pinch of salt to a boil in a saucepan, then remove from the heat, pour the flour and mix well obtaining a mass soda; transfer it to a bowl and let it cool out of the fridge. Incorporate the 2 eggs into the mass, one at a time, and transfer the mixture (choux pastry) into a pastry bag with a smooth nozzle (ø 1 cm); create loaves of about 10 cm on a lightly greased butter non-stick plate (during cooking the loaves will swell assuming the typical shape of the éclair.

If you grease the pan too much, however, they will tend to slide and widen more than expected). Bake them at 200 ° C for 15 '. Blend the almonds finely with a spoonful of peanut oil. Bring the milk to a boil; in the meantime, beat the egg yolks in a bowl with the sugar and rice starch: pour the boiling milk over the yolks, mix well and bring everything back to the heat, continuing to stir until you obtain a smooth pastry cream.

Mix the blended almonds in the cream. Remove from the oven, remove them immediately from the plate and let them cool. Whip the cold cream with the whisk, together with the softened butter, then pour the amaretto liqueur and continue for a few seconds to incorporate it well. Cut the éclair in half, lengthwise, fill them with the cream, close them and serve them as you like with almond slices.

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