Tag: walnuts

Baked melted Tomino recipe, the recipe with honey, pears and walnuts – Italian cuisine reinvented by Gordon Ramsay

If there is a cheese that on its own can become an appetizer or a second course, that is it tomino. It’s a cheese Piedmontese small in size and round in shape which can be fresh or seasoned. Precisely in this second case, the tomino has a crust that makes it suitable for cooking on the grill or in the oven. The great thing is that during cooking the crust remains compact, while the inside melts giving a delicious creaminess.

The classic preparation of grilled tomino involves the cheese being wrapped in a slice of speck, but here we propose a recipe with oven with the scented tomino from rosemary and sweetened by honeyto be served with walnuts, pears and slices of toasted bread.

Also worth trying: Baked tomino with honey, hazelnuts and lavender, Tomini with porcini mushrooms, Tomini in a puff pastry crust, Breaded Tomini, Tomato and crispy bacon sandwich.

Honey tart with walnuts and hazelnuts recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Here is a dessert that is easily prepared, in a very short time, and which is perfect from the side breakfast to the end of the meal passing through the snack. It’s about the honey tart with walnuts and hazelnutsvery sweet and crunchy.

In our recipe we used one shortcrust pastry already ready, but if you have time you can prepare it at home. We then rolled it out and brushed it with honey heated in a bain-marie. Above we have arranged the hazelnuts cut in half hey walnut kernelsthen we baked it in the oven and covered everything again with honey once the cake was out of the oven.

Besides the taste, the difference in this one tart the orderly way in which you have arranged the dried fruit will also do it concentric circles and scenographic. Test yourself!

Cheesecake recipe with walnuts and salted caramel, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the cheesecake recipe with walnuts and salted caramel, line a baking tray with baking paper and place a ring mold (ø 20 cm, h 6-7 cm) in the centre.

Step 2

Coarsely chop the biscuits and 40 g of walnuts, mix everything with the melted butter and distribute the mixture in the ring: press well to compact it and create a homogeneous base. Cool in the fridge for 20 minutes.

Step 3

Meanwhile, in a large bowl, mix the white spreadable cheese with the yogurt, the seeds of the vanilla pod and 40 g of cream.

Step 4

Whisk the eggs and egg yolks with 100 g of sugar for a long time until you obtain a soft, voluminous and light mixture. Stir in the flour and combine this foam with the cheese mixture using a spatula (whisks are not suitable).

Step 5

Pour everything into the ring, over the biscuit base, and bake at 200°C; after 10 minutes lower the temperature to 120°C, open the door for 1 minute, then close it and cook for another hour. Turn off and let the cheesecake cool in the oven.

Step 6

Once cold, place it in the fridge to harden for 4-6 hours.

Step 7

Dissolve 100 g of sugar with 25 g of water in a saucepan: as soon as you obtain a light blond caramel, remove it from the heat and mix in 70 g of hot cream and a knob of butter. Leave to cool, then add a pinch of salt.

Step 8

Unmold the cheesecake and top it with the caramel and the rest of the nuts.