Tag: savory

Savory mousses: 5 quick and easy recipes – Italian Cuisine

For a quick and easy appetizer you can try tasty savory mousses. Here are 5 ideas to prepare them

The mousse is not just a creamy and velvety spoon dessert.
Prepared with savory ingredients, it becomes a delicious cream to spread on croutons and on bread and good to eat even on its own.

How to make a savory mousse

Preparing a savory mousse is very simple. If to give volume to a sweet mousse whipped cream is used, for the savory one creamy cheeses like robiola, ricotta and goat or any other spreadable cheese are fine. To make the mousse softer you can add fresh cream and some like it with some butter.
Any ingredient can become the protagonist of a savory mousse in combination with a creamy part. You can prepare infinite types of mousse, with tuna, ham, salmon, mushrooms, vegetables and cheeses. Just blend all the ingredients very well and keep the mousse in the fridge for a few hours.

Mousse and foam

The mousse is a preparation of French origin that can be both sweet and savory. Mousse and foam are the same thing, only the term spume generally refers to savory preparations. To get a really soft mousse, or foam, it is important to first prepare a not too thick mixture which is then filtered with the help of a chinois, before being poured into the glass of a siphon. Only with this procedure can we obtain a really light mousse with an "airy" consistency, as it should be. In general, however, to speed up the process, blend the ingredients together and use them as they are. It is also excellent prepared in this way.

Here are 5 recipes to prepare savory mousses ideal to serve on toasts as finger food for a standing appetizer.
You don't have to cook anything and in a few minutes they will be ready to spread or to serve portion with a pastry bag or inside small glass jars.

Tuna mousse

This is perhaps the best known mousse. It is prepared by blending the same amount of tuna and cream cheese, with a little lemon juice, salt and pepper. It goes well with cucumbers and tomatoes.

Salmon mousse

To prepare this mousse you have to blend 200 grams of smoked salmon with 200 grams of ricotta or robiola and 3 tablespoons of fresh cream. Add salt and pepper and serve with dill and diced avocado.

Mortadella mousse

To prepare this famous mousse you have to blend 200 gr of mortadella with 200 gr of ricotta and 2 tablespoons of fresh cream. Add a pinch of salt and pepper and serve with chopped pistachios.

Gorgonzola mousse

To prepare this mousse, blend 3 tablespoons of fresh cream with 200 g of ricotta and 100 g of gorgonzola. Add a pinch of salt and pepper and serve with diced pears and a few walnut kernels.

Avocado mousse

A mousse with a delicate taste that is prepared by blending the avocado pulp with lemon juice, salt, pepper and ricotta. It is very well accompanied with smoked salmon.

creams and tofu fillings for sweet and savory recipes – Italian Cuisine

Thanks to its versatility, combined with other ingredients, it is ideal for filling ravioli, or for stuffed peppers. If combined with chocolate or fresh fruit instead, you will get mousse or tasty cheesecake

There are few foods so spilled in the kitchen like tofu. This derived from soy is essentially tasteless, so it is neutral, from volume without weighing it down, if smoothie gives life to creams and fillings of full-bodied tofu, without imposing its own taste, indeed. The tofu acquires the flavor of the ingredients with which it accompanies, therefore if combined with gods capers or to gods tomatoes it goes very well with a first course of pasta, while mixed with strawberries or chocolate turns into a delicious dessert on the spot.

Salted tofu creams

The tofu blended and reduced to a salty cream, thanks to the help of various ingredients, can be tasted simply on bread or on toast or used as a seasoning for pasta or chickpea burgers and other foods.

Try the smoothie together with dried tomatoes and capers to create a tasty mousse, but also simply with olives to accompany raw vegetables. If you want to overdo it, mix the tofu with walnuts and Taggiasca olives, a real treat.

Stuffed with tofu

Thanks to its lightness and ability to create frothy creams it is possible to use it to create the stuffed with ravioli. The only limit in this case is fantasy. Tofu becomes a sort of ricotta substitute able to bind with more or less all the vegetables that come to mind: courgettes, aubergines, asparagus, the classics spinach, but also the chicory red. Also try as a filling for cannelloni.

And with tofu it becomes child's play too stuffed vegetables. Peppers, courgettes, champignon mushrooms and so on and so forth. Just combine the emptied vegetables inside and the smoothie tofu, add a little salt and a drizzle of oil and bake.

Sweet tofu creams

If blended with Taggiasche olives, tofu becomes an excellent starter, if mixed with strawberries or peaches turns into an excellent cold dessert with a spoon. Just remember to add a little sugar and maybe starch to thicken the mixture. For the sweet tooth it is possible replace fruit with chocolate, in this case, however, remember to dilute everything with a little milk.

And given that often, a little erroneously given that the taste does not remember it at all, it is called vegan cheese, one cannot but think of using it for a nice cheesecake. On the basis of dry biscuits, pour the cream obtained by mixing together the tofu, soy yogurt, cream, maple syrup and a touch of cornstarch to thicken. In these recipes it is then often usedagar to gel. What's this? An ingredient derived from red algae perfect for the preparation of sugar-free jellies.

Fruit in savory dishes: ideas for the summer – Italian Cuisine

The extra touch on your summer dishes? The addition of fruit, to give that sweet and acidulous note that intrigues and amazes!

In summer, with the heat it makes, you have little desire to turn on the stove: not surprisingly, the summer is all a riot of fresh dishes, such as rice or pasta salads, mixed salads or quick pairings, such as mozzarella and tomato or ham and melon. And speaking of sweet and savory combinations, if you feel like varying and enjoying something unusual, try using it more often fruit in your dishes: give that acidulous-sweet touch, which often goes perfectly with cold cuts or fish. Here are some ideas to bring to the table.

Salad with strawberries and corn

The strawberries, with their sweet but discreet taste, they can really revive the usual big salad. Prepare it this way: take some songino or misticanza, add some precooked corn, some flakes of parmesan, the strawberries cut into small pieces and then seasoned with a dash of balsamic vinegar. A sweet and sour mix for a fresh and quick salad!

Panzanella with melon

The melon we are used to seeing it combined with raw ham, but why not use it as an ingredient in this typical Tuscan recipe? To the classic panzanella based on toasted bread and raw vegetables in salads, just add the melon cut into small pieces, to brighten up a recipe already rich in flavors.

Tuna tartare with grapefruit

Tasty meats of tuna are ideal to combine with grapefruit, one of the most sour citrus fruits. Take a nice slice of fresh tuna and cut it with a knife until you get one tartare. In the meantime, peel half of the grapefruit and cut it into segments; squeeze the other half to obtain the juice, in which you will marinate the tartare for 10 minutes, together with a dash of olive oil and chives. Then, serve the tartare garnished with grapefruit segments.

Grilled scampi and caramelized apricots

Apricots are one of the most popular fruits of the summer, with their fleshy and sweet pulp. Combine them with scampi for a second course really rich in flavor. Do this: caramelize the sugar in the pan and then brown the apricots on the concave side. With the cooking sauce, make a sauce, adding some orange juice and balsamic vinegar. Meanwhile, brown in another pan of scampi, without head, to be served with apricots and balsamic vinegar sauce.

Salad with chicken and grapes

Make the usual complete salad, adding boiled chicken and grapes. Do this: wash curly endive and lettuce, add sliced caciotta, peeled grapes and previously boiled chicken. Finally prepare a citronette, based on oil, salt, pepper and lemon juice, to season it all.

Shrimp carpaccio with peaches

Shrimps, due to their sweet taste, blend perfectly with the taste of peaches. Prepare them in carpaccio: clean the prawns from the gut and open them as a book, then placing them between two sheets of transparent film, beat them with the meat tenderizer. Meanwhile, cut the peaches into thin slices, peeling them. Arrange the shrimp carpaccio, garnishing it with some slices of peach. A truly refined dish.

Bresaola with peppers, parmesan and grapes

There bresaola it is the lean and fresh cold meat par excellence. Prepare a delicious carpaccio: cut the bresaola into strips, to which you can add some chopped peppers, some slices of parmesan and grapes. Combine everything in a bowl and season with oil, salt and pepper.

Melon and watermelon in salad

Two fruits rich in water perfect even in savory dishes: discover the salads you can make with the melon and those to be enriched with the watermelon!