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Ah Italy, its landscapes, its monuments and its gastronomy! The French are fans of this generous and tasteful cuisine.
Here is our recipe ideas to travel from home!
Express cheese pizzas
For 4 persons : For the express yoghurt dough: 250 g flour, 1 tbsp. baking powder, ½ tsp. coffee salt, 125 g yogurt, 2 tbsp. tablespoons of olive oil, 3 tbsp. tablespoon of cold water. For the mushroom camembert filling: 3 mushrooms, 3 tbsp. very heavy coffee, 2 tbsp. coffee truffle oil (optional), 1/4 camembert, 5 sprigs of chives. For the Gex blue ham filling: 3 tbsp. coffee from whole whipped cream, 1 thin slice of cooked ham, 80 g of Gex blue cheese.
Mix flour with baking powder and salt. Make a well, add the oil and yogurt and mix by mixing the water spoon by spoon to form a homogeneous paste. Knead it for 5 minutes to get a smooth and elastic texture. Roll out the dough on a floured work surface and cut out about ten circles with a cutter. Place them on a baking tray.
For the mushroom camembert pizzettes, mix the cream with the truffle oil, a pinch of salt and pepper, divide the equivalent of 1/2 c. coffee of this mixture on half of the dough circles. Add a few diced camembert and sliced mushrooms.
For the ham and blue cheese pizzettes, spread the equivalent of 1/2 c. coffee of cream on the other half of the circles of dough, add half of the ham cut into strips and the cheese cut into cubes, pepper.
Bake for 10 minutes in the oven preheated to 250°C and serve.
Trick : roll out the dough thinly (2-3 mm) for fine and crispy pizzettes, or spread it over 0.5 cm for a thicker and softer dough.
Schnitzels “parmidgiana” with chaource
For 4 persons : 4 veal cutlets (600 g), 3 eggs, 50 g flour, 120 g breadcrumbs, 50 g matured mimolette, 1 chaource, 2 tbsp. coffee freeze-dried parsley, 1 small jar of cooked tomato sauce (250 g), 1 bunch basil, olive oil, salt and pepper.
Put the flour, salt and pepper in a deep plate, beat the eggs in a second plate and in a third mix the breadcrumbs with half of the grated mimolette and the parsley. Coat the schnitzels successively in the flour, then in the eggs and then in the breadcrumbs. Fry them once in the eggs and breadcrumbs for a stickier crust.
Heat 2 tbsp. tablespoons of olive oil in a large skillet. Arrange 2 breaded cutlets and fry for 2 minutes on each side. Place them on an oven tray and brown the other two schnitzels.
Put 1 tbsp. tablespoons of tomato sauce on each cutlet, then a slice of Chaource cut in half, sprinkle with the remaining grated mimolette, pepper and bake under the oven grill for 5 minutes. Serve sprinkled with basil.
Trick : Serve these schnitzels with tomato paste and green vegetables.
Creamy torta della nonna
For 8 people : For the dough: 250 g flour, 90 g caster sugar, 125 g softened butter, 2 egg yolks, 1 tbsp. coffee baking powder (baking powder), 1 pinch of salt, ½ organic lemon. For the cream: 4 egg yolks, 100 g caster sugar, 40 g cornflour, 500 ml whole milk, ½ organic lemon, 1/2 tsp. coffee vanilla extract, 125 g pine nuts, powdered sugar.
For the dough: mix the butter with the sugar, salt and grated zest of half a lemon with a spatula or in a food processor. Add the egg yolks, then the flour with the yeast and a few spoons of cold water to get a homogeneous and smooth dough. Form a flat ball, cover with cling film and place in the fridge for 2 hours.
For the cream: In a bowl, beat the egg yolks with the sugar, vanilla extract, grated zest of the other half of the lemon and the starch. Bring the milk to a boil in a saucepan, then pour half of it over the egg mixture, beating. Pour everything back into the pan and bring to the boil, stirring. When the cream is thick, pour it into a bowl, cover and place in the refrigerator for 2 hours.
Preheat the oven to 160°C.
Take out the dough, take 2/3 of it and roll it out on a floured work surface, 3-4 mm thick. Prick it and place it in the bottom of a cake tin, preferably with a removable bottom. Pour and distribute the cold cream. Roll out the rest of the dough, prick it and spread it over the cream, pressing the edge of the two balls of dough so that they adhere well. Brush the top with a little egg white, sprinkle with pine nuts and bake for 40 minutes.
Let it cool before removing it from the mold. Sprinkle with powdered sugar before serving.
For 4 people: 1 small pineapple, 250 g mascarpone, 12 spoons of biscuits, 25 cl pineapple juice, 2 egg yolks, 3 egg whites, 5 tbsp. tablespoons of sugar, 20 g of butter, 1 tbsp. cacao.
Open the pineapple in 2 and then in 4 at the height of the fruit. Remove the stringy part in the center of the pineapple with a knife. Peel these large wedges and cut them into cubes. Heat the butter in a frying pan and add the diced pineapple. Brown them, stirring occasionally, for about 5 minutes.
Beat the egg yolks with the sugar in a bowl with a fork. Add the mascarpone and mix again. In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the previous mixture. Book cool.
Pour the pineapple juice into a deep plate. Soak the cookies one at a time in the pineapple juice (be careful not to soak them). Arrange the cookies soaked in pineapple juice in a mold. Add the fried pineapple and then the mascarpone preparation. Sprinkle with cocoa.
Refrigerate for about 3 hours. Serve as fresh.
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