Tag: Salted

Fried salted donuts stuffed with cooked ham and scamorza cheese – Italian Cuisine


Fried salted donuts stuffed with cooked ham and scamorza cheese, the preparation

1. United the flours in a planetary mixer and dissolve the yeast in a little warm water; add also the sugar and start kneading by adding the remaining water flush.

2. As soon as the dough has absorbed all the water, add the salt, soft butter and egg. Knead the dough for 10 minutes.

3. Once ready, put a rise for 2 hours covering with kitchen cling film.

4. Subsequently roll out the dough with the help of a rolling pin. With a bowl of pasta obtained 7-8 cm circles in diameter in even number.

5. Stuff the donuts: With the help of a brush, put a little egg yolk, then in the center the cooked ham and the previously cut smoked cheese. Then cover with the other discs e seal the edges well. Place them on a baking sheet covered with parchment paper and leave them rise for 30 minutes.

6. Put a heat the oil which must be hot but not boiling otherwise they will not cook inside but only outside. Fry until the donuts are browned on both sides over low heat. Drain them from excess oil and let them cool for 5 minutes, then add salt.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.


Posted on 12/10/2021


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Salted "Cheese Persimmon" Recipe – Italian Cuisine – Italian Cuisine

  • 250 g ricotta
  • 240 g fresh goat cheese
  • 160 g 00 flour
  • 90 g butter
  • 60 g fresh cream
  • 30 g almond flour
  • 30 g Parmigiano Reggiano Dop
  • 2 persimmon Loto di Romagna
  • a persimmon Vanilla
  • an egg
  • chives
  • lemon
  • fresh chilli
  • gelatin
  • salt

For the salted "persimmon cheese" recipe, dip the 00 flour, almond flour, Parmesan cheese and a pinch of salt with the butter with your fingers, until you get a sandy mixture; mix it with the egg; cover the dough and put it to rest in the refrigerator for 1 hour.
Then roll it out on a sheet of lightly floured baking paper to cm thick; cut out a disc (diameter 18 cm) and bake it at 180 ° C in ventilated mode for 25-26 minutes. Place the disc in a hinged mold of the same diameter.
For the cream cheese: Heat the cream and melt a sheet of food gelatin in it, previously soaked in water and squeezed; add the goat cheese and ricotta, stirring for 1-2 minutes, then season with 2 tablespoons of chopped chives and half a chilli pepper cut into slices. Spread the cream cheese on the Parmesan shortcrust pastry and let it cool in the refrigerator for about 15 minutes.
For the covering: Peel the Loto di Romagna persimmons and blend them with an immersion blender by combining the juice of half a lemon and 2 sheets of food gelatin, previously soaked in water and squeezed.
Wash the vanilla persimmon well and cut into thin horizontal slices. Spread the persimmon jelly on the cream cheese and place back in the refrigerator for at least 3 hours. Complete the «cheese cachi with the vanilla persimmon slices, decorated as desired with thyme sprigs and serve.

Salted Christmas Buche – Sale & Pepe – Italian Cuisine

Salted Christmas Buche - Sale & Pepe


1) Prepare the bisque. Separate i yolks he egg whites and keep them aside. Line a 25 x 32 cm baking pan with a sheet of parchment paper and butter it. In a bowl, mix the yolks with the melted butter, join the mustard, L'dill, salt is pepper; mix the ingredients and add the flour, mixing very well. Whip the egg whites and add them to the mixture. Pour the mixture into the pan, level it and bake for 10 minutes at 200 °. Then, turn the bisque upside down on a sheet of baking paper, peel off the baking paper, roll it up gently and let it cool.

2) Prepare the filling. Wash the courgette, scrape the carrot and cut them both into sticks, scald them in water boiling salted and drain. In a bowl, mix the cheese, the mascarpone cheese and the grated peel of lemon; salt and pepper. Unroll the bisque on an aluminum foil, spread 2/3 of the cheese cream and distribute the sticks of vegetables, then cover with salmon slices and complete with the remaining cream; roll up the bisque, close it in aluminum and let it rest in the fridge for 12 hours.

3) Prepare the cover. Mix the cheese and the mascarpone cheese. Remove the bûche from the aluminum wrapping and discard the ends. Cover the surface with the compound al cheese, sprinkle withdill chopped the nuts cut into pieces and serve.

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