Tag: cheese

Rosso di Mazara, goat cheese and peanut recipe – Italian Cuisine

Ingredients

200 g goat cheese
100 g roasted peanuts in shell
40 g carrot
40 g milk
30 g celery
20 g white onion
6 red prawns
ice
White wine
Pecorino cheese
sprouts of shiso (Japanese basil) or new salad
extra virgin olive oil
lemon
salt
black pepper

Duration: 1 h

Level: Easy

Doses: 2 people

Shelled shrimp, clean the dark filament tails and keep heads and shells aside.
Cleanse and chop celery, carrot and onion and lightly fry them in a saucepan with a drizzle of oil. Add the shrimp shells and heads and toast them for 3 minutes.
Gradient with 1/2 glass of white wine and, when the alcohol has evaporated, add 250 g of ice.
Lower heat and cook for 20 minutes. Then blend in the cutter, then strain into the Chinese colander or chinoise lined with gauze.
You do reduce the filtered mixture again in a saucepan, with a lemon zest, salt and pepper, until the density of a sauce.
Blend goat cheese with milk to obtain a cream.
Shelled the peanuts and chop them.
Close the prawn tails in a vacuum-packed bag with a drizzle of oil and the sauce (an amount equal to half the weight of the tails). Seal and cook in the Roner at 61.5 ° C for 1 minute and 30 seconds.
Cool with ice. Alternatively, steam the shrimp tails for 2 minutes; let them cool in the shrimp sauce, letting them flavor for 1 hour.
Serve shrimp on goat cream with peanuts and shiso sprouts or new salad leaves; you can add a pinch of cumin, whose flavor is somewhat reminiscent of shiso.

Curly lasagna with three meats sauce and cream cheese – Italian Cuisine

Ingredients for 6 people

1) Clean and chop carrot, onion, celery is rosemary. Brown them for 10 minutes in a large saucepan with 2 tablespoons ofoil. Join the sausage, peeled and cut into small pieces, and the minced meat. Stir until they take on color. Add salt, blend with the Red wine and, when it has evaporated, pour the puree and 1 glass ofwater. Cover and cook for 1 hour, stirring occasionally. Add a pinch of chili pepper and turn off.

2) Boil the lasagna in boiling salted water and drain. Mix the ricotta cheese With the'egg beaten, 50 g of pecorino cheese and the rocket salad, coarsely chopped. Chop the mozzarella cheese. Put 2 tablespoons of ragù on the bottom of a pan greased withoil, cover with one layer of lasagna overlapping them slightly, season with part of the ragù and sprinkle with a little mozzarella cheese and cream of ricotta cheese is rocket salad.

3) Sprinkle with part of the pecorino cheese remained and continue with the layers until all the ingredients are used up, ending with ragù, cream of ricotta cheese is rocket salad is pecorino cheese. Sprinkle withoil and bake 30 minutes at 180 °. Let it rest for a few minutes and serve.

cheese balls for the festive aperitif – Italian Cuisine

A fun and tasty idea to share at the center of the table. Classic, with spring onion or gorgonzola: here's how to prepare and serve them

A appetizer-aperitif very quick and scenic to prepare for Christmas and the cheeseball.
It is called that because it is really one ball of spreadable cheese to decorate with chopped nuts and serve with croutons and crackers.

Cheeseball: easy and scenic

Preparing the cheeseball is very simple because you just need to mix a spreadable cheese Philadelphia, or goat or ricotta cheese, with more aged and grated cheeses such as emmental, ceddar or fontina. In this way the compound becomes more compact and can be transformed into a sphere.
The great thing about this super easy recipe is that you can play with creativity.
In fact, you can also add other ingredients such as chopped dried fruit or dehydrated fruit like dried figs, cranberries and raisins.
In addition to this you can play with spices choosing between chilli and paprika for a spicy taste, curry and turmeric for an ethnic scent, cinnamon and ginger for those who cannot give up making everything Christmas.
Even the herbs they can add color and aroma and so you can opt for mint, oregano, basil and chives.

Classic cheeseball

To make a very simple cheeseball, mix 300 g of spreadable cheese with 100 g of grated Parmesan, a pinch of pepper and some chopped walnuts.
Put the mixture in the cling film and give it a spherical shape.
Leave cool in the refrigerator for a few hours and then remove the film and roll the cheese ball in the chopped pistachios and hazelnuts, or pecans and pistachios, or whatever you prefer.
Obviously, if the mixture is too soft, just add grains or grated cheese to "dry" it a little.

Onion cheeseball

For the onion version just add a onion chopped and stewed in a pan with oil and salt.
Having a sweeter taste, you can play with an interesting contrast, perhaps spicy, with an intensely flavored aged cheese or a pinch of chilli.

Gorgonzola cheeseball

If you love blue and very tasty cheeses, use a mix of gorgonzola, mascarpone and spreadable cheese and add some grated Parmesan. You can add dried figs or chopped dates or raisins because a sweet contrast is perfect.
And then don't forget also in this case a crunchy part based on almond flakes for a scenographic effect in the "breading".

How to serve the cheeseball for a Christmas aperitif

Arrange it in the center of a nice serving dish with some craker around that your guests will then use to take their portion of cheese.
You can also prepare gods toasted croutons with oil and herbs in a pan, or you can heat one flat bread and cut it into strips, or even one piadina.
You can also place the cheese ball on a bed of rocket or songino simply seasoned with a pinch of salt and a drizzle of oil.

Browse the tutorial for more tips on making cheeseballs

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