Tag: Tête

Millefeuille of sweet potatoes with rosettes of Tête de moine dop – Italian Cuisine

Millefeuille of sweet potatoes with rosettes of Tête de moine dop

1) Peel the potatoes, wash them, cut them into thin slices, line them up on a baking sheet lined with baking paper without overlapping, season them with 3 tablespoons of oil and a pinch of salt. United crushed garlic cloves and thyme and cook the potatoes in a preheated oven at 180 ° for about 20 minutes or until golden.

2) Scraped the Tête de Moine Dop with the blade of a knife or with the appropriate tool (girolle) in order to form many rosettes. Rinse baby spinach, dry them and season with a pinch of salt and lemon juice.

3) Compose the millefeuille. Distribute in 4 individual plates about 1/3 of the potato slices, overlapping them to form a disc. Recline part of the cheese rosettes, cover with a layer of potatoes and continue alternating spinach, potatoes and cheese until all the ingredients are used up. Pepper and serve.


Posted on 08/01/2022


Brioches a tete with apple and blackberry compote – Italian Cuisine

Brioches a tete with apple and blackberry compote

Brioches a tete, the preparation

Doses for 18 brioches.

For the dough: 500 g of 00 flour + flour for the pastry board – 30 g of sugar – 1 teaspoon of salt – 10 g of fresh brewer's yeast – 3 eggs – 2 yolks – 150 g of soft butter + butter for the molds

For the compote: 2 golden apples – 1 basket of blackberries – 2 tablespoons of brown sugar – the juice of 1/2 lemon – 1 hazelnut of butter (about 10 g)

1) Pour the flour, sugar and crumbled yeast in the mixer. Activate the hook at low speed And incorporated the eggs; when the dough is formed, add the soft butter, a little at a time. Knead the dough a medium speed for about 10 minutes, until it becomes elastic and detaches from the walls. Cover the bowl and leave bump up the dough for 1 hour.

2) Remove the pasta from the bowl, form a loaf, cover it with plastic wrap and put it on in the fridge for 2 hours. Divide the dough into 18 servings; with your hands shaped into the balls and put them back in the refrigerator.

3) Butter 18 scalloped molds; roll a ball on the floured surface forming a cylinder, then remove a piece the size of a hazelnut; transfer the prepared cylinder of dough into a mold by rolling it on the bottom, then, with your index finger, form a groove and arrange the ball of pasta.

4) Prepare all the croissants filling the other molds proceeding in the same way and leave bump up for 2 hours.

5) Brush brioches with beaten egg yolks e bake at 180 degrees for 10 minutes.

6) Peel the apples and cut them diced, transfer them to a saucepan with the sugar and lemon juice, cover and cook 15 minutes. Add the blackberries, cook another 5 minutes in an uncovered casserole. If you like, you can perfume with cinnamon powder. Accompany the brioches with the compote thus prepared.

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Tête de Moine, a fine cheese – Italian Cuisine


This tasty product of Alpine dairy art comes from the oldest Swiss culture, which is served in petals: delicate and very tasty, they are used to complete an aperitif or to garnish risottos, salads …


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How to collect a flower and savor his petals. So is the Tete De Moine, Swiss cheese with an intense aroma and a unique feature in the world: to taste it you do it in petals. Delicate, crumbly and at the same time very tasty, the petals of Tete De Moine they are ornamental and fun to obtain (even directly on the table with the dedicated tool, the characteristic girolle or pirouette). S.i serve as aperitif or appetizer together with grapes, dried figs or honey, or you can use them to complete savory pies, tartlets, canapés, soups, risottos, fresh or warm salads. In a release of perfumes, which inebriate the taste buds, just like a freshly picked flower.

A centuries-old history
The birth of the Tete De Moine dates back to XII century at the hands of the monks of Jura (who soon also used it as ranchers' compensation to landowners or even as a currency of exchange). The name, if we want to translate it literally, means
"Head of a monk", in allusion to head shaving. Second the legend, the particular way of cutting it is due to a hungry monk, who to steal the cheese secretly he leafed through his brothers with a small knife. Only later was the girolle.
To learn about this ancient history, during a sunny spring day, you can go to the Bellelay monastery in Switzerland, where the glory of the Tete De Moine It began. Immersed in a green casket, the museum housed by the monastery is not very large but is an excellent introduction to the more than one-hundred-year tradition of this cheese.

An Alpine Dop
The nobility of the Tête de Moine lies not only in its history of eight centuries, but also in the production process, still faithfully respected by milk producers, in small artisan dairies (less than a dozen between
Canton of Jura and the Bernese Jura) and by the refiners who produce it. Based on raw milk is whole cow the Tete De Moine has shape cylindrical, dark yellow paste and a texture that makes it ideal for scraping and the Fondue. Its flavor is due to mountain milk with which it is produced and aged for at least two and a half months on special spruce boards.
Today modern technology has facilitated the work of artisans, but the production phases (regulated by the disciplinary of a rigorous DOP) have remained the same as they once were. Starting with the feeding of the cows, of course: the PDO (Aop in Switzerland) in fact requires that these be brought grazing (between 700 and 1,300 meters) from spring to autumn, while in winter they feed exclusively on hay from the same pastures where they spent the summer. There are three varieties: Dop Classic, Dop Reserve and Dop Bio.

To serve it
Tête de Moine can also be bought in Italy in supermarkets and delicatessens (or online). Cheese is often sold with one plastic girolle. For a more assiduous and refined service you can buy details (in some household items or always online) girolle with wooden or marble base: all are equipped with a horizontal blade that rotates on the surface of the cheese and a central pin to insert into the mold.

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