Today to start the week, a nice first colored plate that smells of spring.
The flavor of taleggio dampens the sweet beet, all flavored with a touch of hazelnut.
Great recipe for kids, gnocchi with cream cheese and beet hazelnut:
Chicce potato cream beetroot, cheese and hazelnuts
1 Ora 15 Minuti
600 g of goodies potato 180 g of beet 80 g taleggio 30 g of pecorino romano a little milk 15 g of butter 20 g of finely chopped hazelnuts extra virgin olive oil salt parsley
Peel and finely slice the beetroot. In a saute pan with a little 'oil the beets for about thirty minutes, adding a little' of water during cooking, salt and sprinkle with parsley. After getting a cream blend the vegetables. Keep aside. In a saucepan put the butter, cheese cut into pieces and melt, stirring constantly with the help of a drop of milk. Add the pureed beetroot and pecorino. Meanwhile cook the goodies potatoes in salted water, drain them and season with the sauce got!
Here is again beets! I don’t use it yet for the reason that I set for myself but for an experiment I’d say well done. Let’s say if you want to do something different, venture a little ‘for Easter dessert, as long as your guests will not disdain the beet, here’s a dessert recipe that we liked especially combined with the ice cream because it takes a little ‘flavor of the vegetable which still exists, even if well-calibrated with cream and sugar.
Voila, Panna cotta with beetroot:
Panna cotta with beetroot
Italian 250 ml of fresh cream 150g beetroot 8 g of gelatin (I used sheets of gelatin) Approximately 100 ml of milk 110 dl of icing sugar
Soak for ten minutes the sheets of gelatin in cold water. Cut the beetroot into small pieces and blend it with 250 ml of cream Combine 100 ml of milk about pretty much until you get to a level of 500 ml of liquid. Put everything in a saucepan and heat, but do not boil. Remove from heat, add the gelatin and dissolve, stirring vigorously. When it is done, put into molds suitable Keep in refrigerator at least 4 hours. Serve with vanilla ice cream!
Doses given are for 6 small ramekins, or if you want to put in the glasses as they are 4, in practice the amount of servings depends a bit ‘on the size of the molds.
Good Sunday to everybody!
And after so much pasta here risotto. To be honest I love Pasta, only pasta but I also like risotto.
This was born out of an experiment, I bought the beets for a recipe that I have in mind but I have not done yet , I usually do not like this vegetable, but I like the color from the food.
Meanwhile here risotto, it ‘s very delicate and sweet flavor of the beetroot is damped by taleggio. Voila the recipe, beetroot risotto with taleggio fondue:
Beetroot Risotto with Taleggio cheese fondue
Italian 320 g Carnaroli rice 200 g beetroot 1 shallot Oil as required vegetable broth as needed half a glass of white wine 30 g of grated Parmesan cheese 250 g taleggio milk as needed
Dice the beetroot. Brown with a little of the shallot oil, and add the beet. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay). At this point, add the rice and toast it and deglaze with white wine. Reaching the end of cooking add the broth from time to time. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk. Turn off the rice, stir in the Parmesan cheese and a bit of fondue. Leaving aside some to pour over.
According to me like even the children!
Good evening to all!