Tag: Stracciatella

Ginger dumplings with prawns and stracciatella – Italian Cuisine

Ginger dumplings with prawns and stracciatella


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Preparation of ginger dumplings with prawns and stracciatella

1) Put the flour in the mixer with i dry tomatoes chopped and finely chopped. Shell the eggs and beat them, incorporated half of the flour with a whisk and then add, gradually, the rest alternating it with milk mixed with 2.5 dl of water, salty. Peel and grate it ginger, collecting it in a colander and squeezing it by squeezing it with the back of a spoon. Pour the juice in batter and let it rest for 1 hour. Heat a non-stick pan of 18 cm in diameter, grease it with a little oil, pour a ladle of batter, turn the pan to cover the bottom, when the crepe is golden, lift it, turn it and cook on the other side. Make 12 crepes.

2) Shell i shrimp, season them with salt, pepper and juice of lemon. Blanch the broccoli and 2 leaves of leek in salt water. Blend half of the broccoli to cream, incorporating the Tabasco and 3 tablespoons ofoil. Drain the stracciatella, keeping the liquid aside.

3) Spread over the crepes i shrimp, i broccoli not smoothies and the stracciatella. Close them into a bundle and tie with strips of leek. Peel it ginger, cut it into julienne strips and fry it in a little oil. Put the dumplings in the oven at 180 degrees for 5-6 minutes. Serve with the cream of broccoli, staining it with the liquid of the stracciatella. Complete with ginger fried.


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Fig carpaccio recipe with stracciatella – Italian Cuisine

Fig carpaccio recipe with stracciatella


  • 120 g stracciatella cheese
  • 8 black figs
  • lemon
  • sugar
  • shelled pistachios
  • shelled almonds
  • extra virgin olive oil
  • salt flakes
  • fine salt
  • pepper

For the recipe of fig carpaccio with stracciatella, dissolve 100 g of sugar in 100 g of water on the stove, obtaining a syrup. Blanch the peel of 1 lemon in boiling salted water for a few seconds, then change the water and repeat the operation one more time. Then dip the lemon peels in the sugar syrup and let them rest for 2 hours; at the end place them on a plate and let them dry at room temperature. Toast a handful of pistachios and one of almonds in a pan with a veil of oil for a couple of minutes; dry them on kitchen paper, salt them and divide them in half lengthwise.
For the figs: wash them well and cut them in half without peeling them. Place 3-4 half figs between 2 sheets of cling film or acetate (like those used by cured meats), mash them with a meat grinder until you get a single layer. Trim it to form a 15 cm diameter disc and prepare another 3 «pavé. Put them in the freezer for 45 minutes with all the acetate.
Take the "pavé" out of the freezer, then gently remove the top acetate sheet, turn the fig "pavé" over onto a plate and remove the second sheet as well.
Proceed like this with the other 3 «pavé. Leave them at room temperature for about ten minutes before serving. Garnish the fig carpaccio with stracciatella tufts, toasted almonds and pistachios, lemon peel in syrup and, to taste, sorrel leaves.
Finally season with a drizzle of oil, salt and pepper flakes.

Stracciatella ice cream: the limited creative editions – Italian Cuisine

Stracciatella ice cream: the limited creative editions


Salted with gorgonzola, super crunchy, limited edition or inspired by Cruella Demon. The ice cream parlors and patisseries that in Milan and surrounding areas rethink stracciatella. Carlo Cracco included

Smurf, Malaga and now the stracciatella. The trendiest flavors are those that bring back the old days and that revisit those slightly faded memories of the eighties, in a gourmet perspective. With the new wave of artisan ice cream parlors, the rebirth of the figure of the ice cream maker, the search for excellent raw materials, technology and innovative manufacturing processes, even the most classic tastes are experiencing a new youth. Fiordilatte made with real cream, chocolate chosen from the best, truly artisan workmanship, they also make the stracciatella bloom again; that in spain no one really ate anymore so much that she was gone from the counters of the best ice cream parlors.
Carlo Cracco he serves it in Galleria Vittorio Emanuele, but Marco Pedron, his pastry chef, prepares only a few flavors including stracciatella: from there the spark and a little research. Fabrizio Barbato, the pastry chef of The Ile Douce in Milan and if two clues make a test, there are many ice cream shops that have dusted off the dear and old stracciatella.

Terra Gelato, 5 limited edition flavors

Terra Gelato, Milanese address for quality ice cream, for the hot season focuses on new tasty flavors capable of enhancing the Italian IGP raw materials and Slow Food presidium selected by the master ice cream maker Massimo Grosso. Launches the limited edition Stracciatelle 2020, five versions available for the summer 2020 in the store, also for take away and delivery. Stracciatella with mint (very fresh, thanks to the base made up of fior di panna with an infusion of mint. The variegation is with 70% dark chocolate enriched with cocoa beans), gorgonzola (a salty taste, with the excellent Luigi cheeses Variegated guffant with cocoa beans caramelised in Maldon salt and enriched with raspberry compote); of Amedei white chocolate, pistachio variegation and crumbled cereals; Banana stracciatella with banana sorbet and variegated with 70% dark chocolate and finally the Crunchy version (classic, made with fior di fieno milk, it is variegated with 70% dark chocolate).

Ciacco, the single origin stracciatella

The Ciacco ice cream shop in Parma and Milan, led by the ice cream chemist Stefano Guizzetti, offers a stracciatella with cream that comes from the Valtellina dairies and chocolate, as abundant and homogeneous as possible. Ciacco uses a 70% Ivory Coast Colzani chocolate, an African single origin with a very marked taste, with an earthy and very "chocolatey" note that comes close to gianduia.

Sartori Grass Pastry, Stracciatella Cruella Demon

Among the 44 flavors of Sartori pastry, stracciatella has taken the name of Cruella Demon, composed of a classic fior di latte base, without eggs, but rich in cream and milk with only one type of sugar: sucrose. Immersed in the heart of cream there are then the chocolate sheets made by Sartori bitter (61% cocoa). The peculiarity of stracciatella, an inevitable must for the Sartori ice cream shop, lies in keeping distinct two contrasting flavors such as the sweetness of the cream and the bitterness of the chocolate, whose consistency and intensity is not affected in the least. Ice cream is served in a cone or in take away trays.

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