Tag: thyme

Risotto with taleggio, thyme and hazelnuts and grappa – Italian Cuisine

Risotto with taleggio, thyme and hazelnuts and grappa

Risotto with taleggio, thyme and hazelnuts, the preparation

1) Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a non-stick pan for 2 minutes.

2) In a pot, do to melt 40 g of butter, unite the chopped shallot, half of the pears and let them dry for 2 minutes. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with grappa. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed.

3) Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3 minutes until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat and stir stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.


Posted on 01/10/2021


Recipe Flan with broccoli, mushrooms and eggnog with thyme – Italian Cuisine

Recipe Flan with broccoli, mushrooms and eggnog with thyme

  • 600 g peeled broccoli florets
  • 400 g shelled cardoncelli mushrooms
  • 300 g eggs
  • 250 g milk
  • salt
  • extra virgin olive oil
  • 150 g milk
  • 4 yolks
  • thyme
  • salt

Lined a mold (ø 22 cm, h 4 cm) with baking paper.
Boil the broccoli in salted water for 8-9 minutes, set aside 100 g and blend the rest with the milk, eggs and a pinch of salt. Pour into the mold and bake in a water bath at 150 ° C for about 40 minutes.
Cut sliced ​​mushrooms lengthwise and sauté them in a pan with a drizzle of oil and a pinch of salt. In a separate pan, do the same with the broccoli florets kept aside.

You do boil the milk with 1 sprig of thyme and a pinch of salt, remove from heat, add the egg yolks, mix well with a whisk, return to a hot but not boiling water bath and always cook beating until it reaches 85 ° C ( it will take at least 8-10 minutes). Keep warm.
Remove from the oven the flan, let it cool, then turn it out into a serving dish. Complete it with the mushrooms and florets kept aside, a few drops of eggnog and a little thyme.

Risotto with chestnuts and thyme recipe – Italian Cuisine

Risotto with chestnuts and thyme recipe

  • 320 g Vialone Nano rice
  • 160 g peeled boiled chestnuts
  • thyme
  • butter
  • grated cheese
  • extra virgin olive oil
  • salt

For the recipe for risotto with chestnuts and thyme, dry the rice toast in a saucepan, then add salt and add 2 tablespoons of oil. Wet it with boiling water and cook it by adding water, a little at a time, in about 15 '. Add the chestnuts two minutes before turning off the rice.

Stir in 40 g of butter and 4 tablespoons of grated cheese. Complete the rice with plenty of thyme.

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