Tag: scented

Coffee scented chocolate mousse recipe – Italian Cuisine

Ingredients

450 g fresh cream
150 g dark chocolate 75%
40 g sugar
6 yolks
coffee beans

Duration: 30 min

Level: Easy

Doses: 8 people

Chop the chocolate and collect it in a bowl.
Prepare an English cream: heat 150 g of cream with the coffee beans. When it boils, pour it, filtering it on the egg yolks beaten with sugar. Return the mixture to the heat and cook until it reaches 82 ° C or a creamy consistency that barely veils the spoon.
Pour the hot cream on the chopped chocolate and mix until melted, obtaining a shiny mixture.
Mounted cream 300 g of cream and add it to the egg and chocolate mixture, stirring gently.
Pour the mousse in the cups and put it in the fridge for at least 2 hours.

Mussels scented with aromatic herbs – Italian Cuisine

They are prepared in no time and are perfect if served on toasted bread for an aperitif or as a sauce for a plate of spaghetti

The mussels are considered i clams less valuable, but their pulp fleshy and tasty makes them a perfect ingredient to prepare in many ways, starting from a spaghetti sauce, or filled for a tantalizing finger food or even stewed with aromatic herbs, like the recipe we offer you. Mussels are sold all year round, but the best time to consume them is from May to September, when they release their maximum flavor.

How to clean mussels

When buying mussels, make sure they are whole, with the shell well closed and shiny. Above all they must not emit a bad smell, indeed they must smell of the sea! Eliminate all open ones or with the broken shell, then, for clean the mussels, take them one by one and with a small knife, scrape the surface of the valves, removing all the incrustations and the byssus, that protein filament with which mussels attach to the rock. Rinse them under running water and let them open by putting them in a pot with a lid and cooking them for 5 minutes. Once opened, filter the cooking liquid that you can use for your recipe.

The recipe of mussels with aromatic herbs

Ingredients

1 kg of mussels, 300 g cherry tomatoes, 1 onion, 4 sprigs of fresh thyme, 3 tufts of mint, parsley, 1 sachet of saffron powder, 2 dl dry white wine, extra virgin olive oil, salt.

Method

Clean the mussels and then let them open on high heat and covered in a pan with 1 dl of wine. Remove the cooking liquid and the shells left closed, shell the mussels open and put them in a bowl with the thyme leaves and the coarsely chopped mint and parsley. Keep some with the shell if you prefer. Cut the tomatoes into small pieces. In a pan fry the thinly sliced onion with two tablespoons of oil. When it is golden brown it with the remaining wine. Then add the cherry tomatoes, half a bag of saffron, salt, mix and cook for 10 minutes, until the sauce is thickened. Add the remaining saffron and mussels, mix and remove from the heat. Serve the mussels with the aromatic herbs accompanied with slices of toasted homemade bread.

In the tutorial some more tips for cooking mussels

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Recipe Scented calf and light caponata – Italian Cuisine

Ingredients

4 pcs veal fillets
220 g long mignon aubergines
100 g red spring onion
10 g pine nuts
8 pcs large green olives
2 pcs camone tomatoes
sugar
vinegar
garlic
fennel seeds
star anise
marjoram
chervil
rosemary
mustard
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of scented veal and light caponata, wing the fillets and cook them in a pan with a knob of butter flavored with 1 clove of crushed garlic, 1 star of anise and fennel seeds. The temperature should not be too high, to prevent the butter from turning black. Sprinkle the fillets with the butter turning them on all sides and removing the pan from the heat from time to time to moderate the temperature. They will serve 10-12 minutes in all. Let them rest for 5-6 minutes. Finally, brush them with 1 teaspoon of mustard diluted with a bit of water and «impanateli in chopped marjoram, rosemary and chervil.
FOR THE CAPONATA
Cut the aubergines in half lengthwise and cut the grilled meat. Also cut the spring onions and tomatoes in half. Cook the vegetables in the pan with a little oil over high heat for 3-4 minutes. Toast the pine nuts in a small pan for 2-3 minutes. Season the vegetables with the pine nuts, the chopped olives, a drizzle of oil, a pinch of sugar and a dash of vinegar and serve with the meat.

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