Tag: wafer

Flan of herbs recipe with crunchy wafer and egg sauce – Italian Cuisine

Ingredients

600 g herbs
270 g flour
200 g milk
200 g fresh cream
120 g butter
4 eggs
3 yolks
seed oil
cornstarch
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 12 pieces

For the recipe of herb flan with crispy wafer and egg sauce, mix 250 g of flour with butter, until you get a sandy mixture; mix it with 50-60 g of water in which you will have dissolved a pinch of salt; cover the brisée and let it rest in the fridge for 1 hour. Flour the work surface and roll out the dough 2-3 mm thick; carve out 12 discs (ø 9 cm). Place them in a pan covered with parchment paper, prick them with the prongs of a fork and bake them at 180 ° C for 12-13 minutes; Turn them
and cook them for another 2-3 minutes.
FOR HERBAL FLANS: Prepare them while the brisée rests: clean the herbs and boil them in salted boiling water for 1 minute; cool them in ice water, squeeze them well, obtaining a ball. Keep 30 g aside; blend the rest with the cream,
eggs and a pinch of salt. Grease 12 dome molds (ø 7 cm), and distribute the mixture of herbs. Bake at 150 ° C for 30-35 minutes. In the end, gently turn them out.
FOR THE CRISP WAFFLE: Blend the 30 g of herbs with 100 g of extra virgin olive oil; add 60 g of seed oil and 20 g of flour and blend again. Proceed with the preparation of the pods: Pour small quantities of the mixture into a non-stick pan, so that when spreading it forms disks of 4-5 cm in diameter. Cook them on a moderate flame for a couple of minutes, obtaining waffles; turn them over using a spatula and cook them for 1 more minute. Finally, remove them from the pan and place them to dry on kitchen paper.

Recipe Asparagus, strawberries and parmesan wafer – Italian Cuisine

Ingredients

850 g asparagus
120 g balsamic vinegar
12 pcs strawberries
lemon
Parmigiano Reggiano Dop
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 6 people

For the recipe of asparagus, strawberries and parmesan wafer, peel the asparagus and boil them in boiling salted water for 5-6 minutes; drain them, cool them in ice water and cut them in half lengthwise. Divide a few strawberries into wedges; blend the others with 50 g of olive oil, a splash of lemon juice, a pinch of salt and freshly ground pepper, then strain the sauce. Boil the balsamic vinegar for 5 minutes, turn off the heat and let it cool. Cook 3 tablespoons of grated Parmesan in a non-stick pan for a couple of minutes; let it cool, getting a waffle. Season the asparagus with a little oil and a pinch of salt, distribute them on the plates, complete with the strawberry slices and parmesan flakes; accompanied with strawberry sauce and balsamic vinegar.

Recipe Donut of peas, crispy wafer and robiola cream – Italian Cuisine

Ingredients

750 g peas
700 g potatoes
150 g robiola
100 g fresh cream
3 egg whites
Parmigiano Reggiano Dop
flour 00
butter
flax seed
salt

Duration: 1 h 40 min

Level: Middle

Dose: 12 people

For the recipe of the pea donut, crispy wafer and robiola cream, boil the potatoes with the peel until they become tender. Cook the peas in plenty of boiling water: for 3 minutes from boiling, the fresh ones, for 7-8 minutes, the frozen ones.
Drain and whisk immediately, still hot, obtaining a velvety. Mash the potatoes, still hot and without the skin, with a potato masher. Lightly whisk 2 egg whites. Mix the pea soup with the potatoes, then add 5 g of grated Parmesan, 45 g of flour and 7 g of salt. Finally add the whipped egg whites and mix the mixture
gently from bottom to top.
Brush a donut-shaped mold (diameter 19 cm) with melted butter and fill it with the mixture. Bake at 180 ° C for about 30 minutes. Prepare the waffles: mix 50 g of soft butter with 30 g of flour, 30 g of grated Parmesan and the remaining egg white. Line a baking sheet of baking paper and lay down, with the help of a kitchen brush, strips of mixture; sprinkle them evenly with a handful of flax seeds. Bake at 180 ° C for 7-8 minutes.
Take them out of the oven and let them cool. Bring the cream to the boil and, off the heat, add the robiola. Serve the warm donut with the wafers and the robiola cream, which is also warm.