Tag: stick

Avocado ice cream on the stick: the recipe – Italian Cuisine

Avocado ice cream on the stick: the recipe


Avocado frozen, vegan and dairy-free. A surprisingly good dessert suitable for everyone

So far have you tried avocado only in guacamole? With avocado you can prepare much more than just a sauce. Avocado is the super food of the moment, the most fashionable and healthy fruit nowadays. Rich in unsaturated fatty acids, minerals and antioxidants, you can use it for breakfast, in soups, as a condiment for pasta, in tasty pates and even in ice cream. The book Avocado! Delicious recipes for every day of Inga Pfannebecker (Nomos Edizioni) offers 20, easy but super tasty dishes, which allow you to better appreciate versatility and taste. As with this avocado ice cream, on the stick, which will also make children crazy.

For 6 ice creams

1 ripe avocado (approx. 260 g)
200 ml of coconut milk
3 teaspoons of agave or maple syrup
3-4 tablespoons of lime juice
50 g of dark chocolate
2 teaspoons of coconut oil
20 g of chopped hazelnuts

Method

Cut the avocado in half and remove the core. With a spoon, separate the pulp from the peel.
Pour the avocado, coconut milk, syrup and lime juice into the blender, then blend until creamy.
Pour the avocado mixture into the ice cream molds. Insert the sticks and leave everything in the freezer for at least 5 hours

Just before serving, chop the chocolate roughly. In a metal bowl, melt it in a water bath with coconut oil, continuing to mix. Remove it from the water bath, pour it into a container and let it cool down a little. Briefly hold the ice cream molds under hot water to allow the ice creams to come off better and dip the tips in the chocolate. Sprinkle immediately with the chopped hazelnuts and serve.

rich dish, I stick it! – Italian Cuisine

rich dish, I stick it!


It is a recipe that comes from the rural tradition so as not to waste food and, as often happens, it has become a delicious dish

The timbale it is a very rich dish, of the Neapolitan and Sicilian tradition, cooked in a particular mold from which it takes its name, e stuffed with meat, fish or vegetables. Usually it is wrapped in a pastry and can be prepared with rice or pasta. Our recipe calls for the use of macaroni, a short pasta with a tubular shape and empty inside, suitable to better "trap" the sauce.

Step by step

The timbale recipe is quite laborious, because it involves more processing. First things first the dough which will then contain everything else. Then the pasta sauce, in which tomato, sausage, ham, bacon and minced meat are mixed together. To this sauce are added some fried meatballs, in addition to a stuffed prepared with chicken livers, mushrooms, fior di latte and peas. The whole is placed in the mold covered with pastry and baked in the oven.

The macaroni timbale recipe

Ingredients

For the pasta: 600 g flour, 150 g butter, 3 eggs, salt.

For the sauce: 200 g minced meat, 50 g diced bacon, 1/2 glass of white wine, 50 g butter, 75 g chopped ham, 200 g crumbled sausages, 1/2 cup of tomato paste, milk, salt , pepper, chopped aromatic herbs.

For the meatballs: 300 g minced meat, 1 egg, 100 g grated bread, 100 g grated Parmigiano Reggiano, salt, pepper, parsley, extra virgin olive oil.

For the filling: restricted meat broth, 50 g chopped pancetta, 250 g fiordilatte mozzarella, 75 g minced raw ham, 150 g grated parmesan, 3 chopped chicken livers, 200 g peas, 50 g dry mushrooms, 2 hard-boiled eggs, 500 g macaroni, onion, white wine.

Method

First prepare the pasta and let it rest. Then think about the sauce: melt the butter in a pan and then add the minced meat, pancetta, ham, sausage, tomato and white wine. When the latter has evaporated, add the milk, salt and pepper and cook for about 20 minutes.
In the meantime, prepare the meatballs: mix all the ingredients in a large bowl except the oil and the breadcrumbs, form small meatballs, pass them in the breadcrumbs and then fry them in plenty of extra virgin olive oil. Then leave them aside.
Now put the broth in a saucepan and let it reduce by half. In a frying pan fry the chicken livers, while in another fry the chopped onion, pancetta and then add the peas and white wine. Cover and cook until the peas are soft.
Put the dried mushrooms to soak for 15 minutes, then squeeze them, slice them and keep their water. Cook the mushrooms in a little oil in a saucepan. Meanwhile, boil the eggs.
Add the meatballs, the filtered liquid of the mushrooms, the peas and the chicken livers to the sauce pan. Stretch with broth if it was too thick.
Now cover with a portion of the dough that you had prepared a mold 22 cm wide and 15 high. Cook the macaroni in a saucepan and drain it al dente.
At this point prepare the timbale: pour a part of the macaroni into the mold, add the filling and the sauce, add the sliced ​​mozzarella, the Parmesan, again the macaroni, the sauce and the filling and equalize. Close with the remaining sheet well stretched and tightly closed at the edges and place in a hot oven at 200 ° for about 20 minutes, until you see the dough turn golden. Turn out on a serving plate ten minutes after removing the timbale from the oven.

rich dish, I stick to it! How to prepare it – Italian Cuisine

rich dish, I stick to it! How to prepare it


Tasty and substantial, is a recipe based fontina, cream and ham, perfect to enjoy in the mountains, maybe after a morning of skiing

When you want a first course of rich, tasty and so substantial pasta to become a single dish, then the Val d'Aosta pasta it can be the recipe for you. It is suitable for everyone except those who do not like cheese, because the main ingredient of this recipe is the main cheese of Valle d'Aosta, the fontina.

A cheese that changes according to the season

Fontina is a cheese Dop which is done only with milk coming from the Valle d'Aosta herds that feed on the summer pastures on high ground and in winter instead they eat the hay harvested at the bottom of the valley. For a fontina form, 100 liters of fresh milk are used. The taste of this cheese can be sweeter or tastier depending on the seasoning. Normally the forms are left to dry for 80 days on large wooden planks: at that point the "eyes", ie the holes in the pasta of the fontina, will be very evident, evidence of the success of the cheese.

The recipe of pasta alla valdostana

Ingredients for 4 people

350 g pasta, 200 g diced ham, 200 g fontina, 100 g Parmigiano Reggiano, 200 g fresh cream, salt, parsley, a knob of butter.

Method

First of all, put the knob of butter and the cubes of ham in a pan. Let them brown and then add the fontina cut into strips and the cream. Meanwhile, put a pot on the stove with water, boil it, add salt and then add the pasta. Once cooked, drain it and pour it into the pan with the ham and fontina. Sauté a minute on the heat, then turn off, add salt, sprinkle with Parmesan, add the parsley and serve.

In the tutorial, discover some tips for an even tastier result!

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