Tag: sauce

Cream puff recipe with fiordilatte ice cream and strawberry sauce – Italian Cuisine

  • 375 g whole milk
  • 300 g fresh strawberries
  • 150 g 00 flour
  • 125 g fresh cream
  • 100 g sugar
  • 75 g butter
  • 3 eggs
  • a vanilla bean
  • salt

For the recipe of puffs with fiordilatte ice cream and strawberry sauce, prepare the puffs: in a saucepan with 150 g of water, melt, over medium heat, 75 g of butter and a pinch of salt. Bring to a boil. Remove from the heat and add the flour. Beat with a whisk until the mixture compacts and begins to detach from the sides of the pot. Let it cool down.

Add the eggs, one at a time, mixing with a spoon: lifting it, the mixture will pour like a ribbon. Line a baking sheet of parchment paper and, with a pastry bag, deposit tufts of 15-20 g compound. Bake at 200 ° C for 25-30 '. Mix the cream with the sugar. Bring the milk to a boil with the vanilla bean, then add it to the sweetened cream.

Leave to cool, then pour the mixture into an ice cream maker. Peel the strawberries, cut and blend them to obtain a sauce. Remove from the puffs. Once cooled, cut them in two, fill them with fiordilatte ice cream and serve them with the strawberry sauce.

Avocado pesto, the sauce that amazes – Italian Cuisine

Avocado pesto, the sauce that amazes

How to prepare a quick and easy avocado pesto to season pasta, salads and find it perfect on fish

Avocado pesto is a sauce that combines the goodness of pesto with the energy of avocado to give a new and special twist to our recipes. They are enough to prepare it a ripe avocado, fresh basil leaves, garlic, extra virgin olive oil and salt. And if you're thinking it's not a pesto, you're right. To prepare it you don't need a mortar, but the mixer!

The recipe for avocado pesto

To prepare the avocado pesto you need a ripe avocado, two handfuls of basil leaves, half a clove of garlic, four tablespoons of extra virgin olive oil and half a teaspoon of salt. Blend all the ingredients adding the oil flush and continuing to whisk until a homogeneous cream is obtained.

The crunchy touch

To add a crunchy touch to the pesto, add a handful of pine nuts, pistachios or hazelnuts. For a creamier effect instead, the is perfect Parmesan Cheese grated. Add it at the end, when the ingredients are well mixed and blend again to obtain a thick and full-bodied pesto. If you love strong flavors, you can opt for pecorino, but in this case you will have to remember not to add salt.

Avocado pesto on the pasta

This cream is perfect for seasoning spaghetti, linguine, fusilli, farfalle, penne, rigatoni and paccheri. If you choose fresh pasta, we recommend that you dilute the avocado pesto with a spoonful of cooking water to prevent it from drying out too much.

Avocado salad

To prepare an unusual avocado salad, we can cut julienne courgettes, carrots and fennel and season them with our avocado pesto. To give it an extra boost, we suggest one sprinkle with lime and a sprinkling of paprika.

Avocado bruschetta

Inspired by avocado toast, the bruschetta with avocado pesto is prepared by toasting the bread, rubbing it with a little garlic and spreading it with the cream. Then arrange the slices of tomato seasoned with oil, salt and pepper.

Avocado pesto on salmon

An imaginative and tasty combination! Grill the salmon, add a little lime juice and a pinch of pepper and serve warm. The ideal side dish? A baked potato, peppery and salted.

Genoese touch: sauce and more! – Italian Cuisine

Genoese touch: sauce and more!

A single piece of meat cooked for hours in tomato to obtain a tasty sauce for pasta and a very soft second course

The Genoese touch – 'u tuccu in the Ligurian dialect – is a gravy typical of Liguria which takes its name from the fact that it is prepared with a single piece of meat that cooks the tomato in cooking and which, once used to prepare the seasoning, is eaten as a second course.

The Genoese touch needs one quite long preparation but the recipe for preparing it, as we will see, is quite simple.

To cook it, usually, you use a cut of meat rather lean, beef or veal.

How to enjoy the tasty Genoese touch? Tradition indicates i ravioli, with meat filling or borage, depending on your taste.

Genoese touch: how to prepare it at home


To prepare the Genoese touch you will need: 250 g of beef or rump leg, 300 g of tomato sauce, 20 g of dried mushrooms, 1 onion, 1 carrot, 1 garlic clove, 1 celery stalk, rosemary, bay leaf, salt, extra virgin olive oil olive, 1/2 glass of red wine.


The first thing to do in the recipe of the Genoese touch is the sauté with onion, carrot, chopped celery, oil and garlic in which the whole piece of meat will then be browned, adding the red wine to blend. When all the liquids have evaporated, it's time to add the tomato sauce and – after soaking them in a little warm water – the mushrooms. Then add salt and continue cooking over a low heat adding water or broth if needed, bay leaf and a little pepper. The cooking will have to last a long time, at least for three hours, until the meat is very soft.

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