Tag: savory

Tiles: sweet and savory recipes – Italian Cuisine

They are the best way to impress your guests at the table. Here are some recipes to make them

scenic as much as necessary and also very tasty. Let's talk about the tile, A preparation sweet or savory which has the characteristic shape of a tile because it is made inside one rectangular or square mold.

Jelly tile & Co.

The tile has a characteristic consistency soft, but compact.
You can prepare tiles with the ice cream, alternating a different taste after another in a uniform way. But the tiles made of are also excellent mousse, as long as the consistency of the mousse is very thick. We advise you in this case to use the food jelly, or vegetable, to maintain the structure.
A tile can also be made by alternating layers of sponge cake or pan-loaf or rice in layers of cream or mousse. You can also prepare an extraordinary tile of sun vegetables tying the layers with beaten eggs in the fresh cream.
A tile that really like children is that with i peas, while a tile worthy of the most elegant of occasions is those of Foie gras.

The right mold

It is called brick because it is prepared with a plumcake mold or in any case with one rectangular or square mold with fairly high edges, just like a brick in fact.
Obviously you can use the same mixture inside molds with different shapes, but to serve uniform slices we always suggest you opt for the more regular shape. The classic tile is elegant to take to the table. If it is sweet you can garnish it with fresh fruit, wafers or chocolate chips.
If it is salty you can put in the serving dish some ingredients that you used in the preparation, such as steamed vegetables, mushrooms or sautéed zucchini.

Recipes for sweet or savory tiles

We now offer you some of our tiles: prepare mushrooms, ricotta, broad beans, bacon, zucchini, cheese, but also lots of chocolate!

We prepare the savory pie with escarole and walnuts, for a full of vitamins – Italian Cuisine

Rich in nutrients, it is the perfect salty cake for these winter evenings.

The savory pies they are often an easy and greedy solution to solve a last-minute dinner: just a few ingredients, a few gestures are enough, and the result is a preparation that everyone always likes. They are also a tasty way to eat vegetables (for children but not only) that otherwise we would not consider. As the escarole, a salad that belongs to the family of chicory, with a slightly bitter taste, but rich in vitamin C and mineral salts. In cake with escarole and walnuts the bitter taste of the salad is sweetened by ricotta, while pine nuts and walnuts give the crunchy touch to everything. Try to prepare it!

Some advice for a perfect salty cake

Preparing a savory pie is quick and easy, especially if you use one puff pastry already ready. Instead, if you want to do everything hand made, try a pasta brisée, easier to make at home than a pastry, but just as good. One of the most frequent problems when preparing these dishes is given by a pastry (or brisée, as you prefer) not fragrant, but wet and wet. This depends on the humidity of the vegetables which are then used as stuffing. One method to prevent the base of the dough to get wet is to sprinkle it with a handful of breadcrumbs before stuffing it. In this way the bread will absorb all the moisture, leaving the fragrant pasta.

All the goodness of the walnuts

Powerful antioxidants, walnuts are a mine of mineral salts, vitamins and even fats, of mono-unsaturated ones like omega 3 and omega 6, which help to keep cholesterol and triglycerides under control, but they are also very calories. Think that 100 g of walnuts bring more than 600 Kcal! For this it is good to consume them daily, but in limited quantities!

The savory pie recipe with escarole and walnuts

Ingredients for 4 people: 1 large head of escarole, 50 g of shelled walnuts, 1 roll of puff pastry, 1 egg, 50 g of pine nuts, a handful of breadcrumbs, 150 g of cow's milk ricotta, 1 shallot, 1 clove of garlic, salt, oil extra virgin olive oil, 100 g of grated Parmesan cheese.

Method: first wash and dry the escarole, then cut into strips. Take the shallot, clean it and slice it. In a pan with a little extra virgin olive oil, brown the shallot and the peeled garlic clove. Once they are golden, add the escarole and cook for ten minutes. Then add the pine nuts to the salad and when the escarole is dried, turn off. Pour all into a bowl, remove the garlic, add the egg, chopped walnuts, ricotta, a pinch of salt and mix well. Roll out the dough on a baking sheet covered with baking paper, prick the surface with the tines of a fork and sprinkle with a handful of breadcrumbs. Now pour the stuffing of escarole and walnuts into the pastry and level the surface well. Fold the edges of the cake well with escarole and walnuts and bake for 30 minutes, in an oven already hot at 175 degrees. Once cooked, let it cool before serving.

In the tutorial, discover some curiosity about the escarole

Savory pie with cauliflower – Italian Cuisine

First clean the cauliflower, divide it into florets, wash it well and boil it in boiling salted water for about ten minutes (depends on the size of the florets: they must be quite soft).
Drain and crush the florets with a fork.

Brown the pancetta with a little oil, then add the cauliflower and let it season.
Remove from heat, add stracchino cheese and Parmesan cheese, season with salt and pepper and mix and let the cheeses melt.
Finally add the diced mozzarella and stir.

Place the dough in a mold lined with parchment paper, then add the filling, leveling the surface.
Close the edges of the dough on the filling and prick them with the prongs of a fork.
Cook for 25-30 minutes (or until the dough is golden) in a preheated oven at 180 ° C.

Remove the salted cauliflower cake, leave it to cool and serve.