Tag: thyme

Recipe Strawberry with thyme and mascarpone and crunchy pastry – Italian Cuisine

Recipe Strawberry with thyme and mascarpone and crunchy pastry


  • 250 g mascarpone
  • 250 g strawberries
  • 1 pc round puff pastry roll
  • 1 pc egg
  • caster sugar
  • icing sugar
  • thyme lemonade

For the recipe of strawberries with thyme with mascarpone and crunchy pastry, beat the egg in a small bowl. Roll out the dough and place it on its baking paper in a baking dish. Incidetela marking 12 segments and bucherellatela, then brush it with the beaten egg, then sprinkle with granulated sugar; put it in the oven at 200 ° C for 7-8 minutes. Mix the mascarpone with 2 tablespoons of icing sugar. Slice the strawberries. Blend half of it with 1 tablespoon of icing sugar and a few leaves of lemon thyme, obtaining a sauce. Remove the pastry from the oven, let it cool for a couple of minutes, then separate the slices. Distribute the sliced ​​strawberries, a spoonful of mascarpone and the sheets on the plates; complete with the sauce.

Recipe Potato and thyme risotto – Italian Cuisine

Recipe Potato and thyme risotto


  • 600 g potatoes
  • 300 g Vialone nano rice
  • 160 g milk
  • flour
  • seed oil
  • thyme
  • extra virgin olive oil
  • salt
  • coarse salt

For the recipe of potato and thyme risotto, peel 500 g of potatoes, cut them into slices and boil them in plenty of boiling salted water for 20 minutes. Drain and blend them with 1 ladle of their cooking water and milk. Bring a saucepan of water to the boil with a pinch of salt. Toast the rice in a saucepan with 2 tablespoons of olive oil and a pinch of salt for 2-3 minutes; add 2 ladles of salted boiling water
and cook the rice for 13-14 minutes, stirring occasionally and adding salt water.
Cut the remaining potatoes, without peeling them, into very thin slices (the ideal would be to use a mandolin)
and rinse them in water.
Dry them on kitchen paper, lightly flour them and fry them in plenty of seed oil for a couple of minutes, until they begin to turn golden. Stir the risotto with the potato cream and perfume it with the leaves of a couple of thyme sprigs. Distribute it on the plates, garnished with crispy chips and brought to the table.

Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during
these videos, since I have no way of knowing when someone will actually
view them, but when it came to this goat cheese and peach tartine, I couldn’t
help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.


August is national goat cheese month (no, I don’t know who
decides these things), and what better way to enjoy chèvre than by topping it
with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and
black pepper to keep things interesting, and you’re looking at a very special
treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while
perfectly delicious, wasn’t perfect. Staler bread would have produced a
crunchier stage for our co-stars, as there’s more then enough moisture
provided by the cheese and fruit.


By the way, if you don’t have any day-old bread, but still
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you’re in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!


Ingredients for each Warm Goat Cheese & Peach Tartine:
1 thick slice French bread, sourdough or not
1 tbsp olive oil, or as needed
2 oz fresh goat cheese
3 slices fresh peach
fresh thyme leaves and freshly ground black pepper to taste
salt to taste

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