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Ah Italy, its landscapes, its monuments and its gastronomy! Les Français are fans of this generous and tasty cuisine.
VOICE our recipe ideas to travel from home!
Express cheese pizza
Pour 4 people : For yogurt espresso: 250 g flour, 1 teaspoon chemical yeast, ½ teaspoon salt, 125 g yogurt, 2 tbsp olive oil soup, 3 tbsp of cold water. For the mushroom-camembert topping: 3 Paris mushrooms, 3 teaspoons whole thick cream coffee, 2 teaspoons truffle oil coffee (optional), 1/4 camembert, 5 sprigs of chives. For the Gex ham-blue topping: 3 tbsp whole whole fresh cream coffee, 1 thin slice of cooked ham, 80 g Gex blue.
Mix the flour with the yeast and salt. Make a hollow, add the oil and yogurt and mix by incorporating the water spoon by spoon until you have a smooth dough. Knead for 5 minutes to obtain a smooth and elastic texture. Spread the dough on the floured work surface and cut a dozen rounds using a cookie cutter. Arrange them on a baking sheet.
For the mushroom-camembert pizzas, mix the cream with the truffle oil, a pinch of salt and pepper, spread the equivalent of 1/2 teaspoon of this mixture over half the rounds of dough. Add a few diced camembert and slices of mushrooms.
For the Gex ham and blue pizza pizzas, spread the equivalent of 1/2 tsp of cream coffee over the other half of the dough rounds, add half the ham cut into strips and the cheese cut into cubes, pepper.
Bake for 10 minutes in a preheated oven at 250 ° C and serve.
ASTUCIA : spread the dough finely (2-3 mm) to have thin and crispy pizzas, or spread it on 0.5 cm for a thicker and softer dough.
“Parmigiana” cutlets with chaource
Pour 4 people : 4 veal cutlets (600 g), 3 eggs, 50 g flour, 120 g breadcrumbs, 50 g old mimolette, 1 chaource, 2 teaspoons freeze-dried parsley, 1 small jar of tomato sauce cooking (250 g), 1 bunch of basil, olive oil, salt and pepper.
Put the flour, salt and pepper in a hollow plate, beat the eggs in a second plate and in a third, mix the breadcrumbs with half the grated mimolette and the parsley. Pass the escalopes one after the other in the flour, then the eggs and then the breadcrumbs. Iron them once in the eggs and breadcrumbs for a more adherent crust.
Târg șofer 2 tbsp olive oil in a large skillet. Arrange 2 breaded cutlets and cook for 2 minutes on each side. Place them on a baking sheet and brown the other two cutlets.
Put 1 tbsp of tomato sauce on each escalope, then a slice of Chaource cut in half, sprinkle with the remaining grated mimolette, pepper and bake for 5 minutes under the oven grill. Serve with basil sprinkles.
ASTUCIA : Serve these escalopes with tomato paste and green vegetables.
Creamy grandmother’s cake
Pour 8 people : For the dough: 250 g flour, 90 g powdered sugar, 125 g soft butter, 2 egg yolks, 1 teaspoon chemical yeast (baking powder), 1 pinch salt, ½ organic lemon . Se toarnă cream: 4 egg yolks, 100 g powdered sugar, 40 g cornstarch, 500 ml whole milk, ½ organic lemon, 1/2 teaspoon vanilla extract, 125 g pine nuts pine, icing sugar.
For the dough: mix the butter with the spatula or food processor with the sugar, salt and grated zest of half the lemon. Stir in the egg yolks, then the flour with the yeast and a few tablespoons of cold water to make a smooth, smooth dough. Form a flattened ball, cover with cling film and place in the fridge for 2 hours.
For the cream: whisk the egg yolks in a salad bowl 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, pour half over the egg mixture while whisking. Pour into a saucepan and bring to a boil while whisking. When the crème is thick, pour into a salad, open and refrigerate for 2 hours.
Preheat the oven to 160 ° C.
Take out the dough, take 2/3 of it and spread it on the floured work surface, 3-4 mm thick. Prick it and place it in the bottom of a pie pan, ideally with a removable bottom. Pour and spread the cold cream. Spread the rest of the dough, prick it and place it on the cream by pressing the edge of the two doughs to make them adhere well. Brush the top with a little egg white, sprinkle with pine nuts and cook for 40 minutes.
Allow to cool before removing from the mold. Sprinkle with icing sugar before serving.
Pour 4 people: 1 small pineapple, 250 g mascarpone, 12 spoon biscuits, 25 cl of pineapple juice, 2 egg yolks, 3 egg whites, 5 tbsp sugar, 20 g of butter, 1 tbsp cocoa soup.
Open the pineapple in 2 and then in 4 in the height of the fruit. Knead the fibrous part in the center of the pineapple. Peel a squash, grate it and squeeze the juice. Heat the butter in a frying pan and then pour in the pineapple cubes. Bake for about 5 minutes, stirring occasionally.
In a salad bowl, whisk together the egg yolks with the sugar. Add mascarpone and mix again. In another salad bowl, whisk together the egg whites with an electric mixer. Gently incorporate them into the previous mixture. Reserve fresh.
Pour the pineapple juice into a hollow plate. Soak the biscuits one by one in pineapple juice (be careful not to soak them). Store the pineapple juice cookies in a pan. Add the pineapple poêlés and then prepare the mascarpone. Sprinkle with cocoa.
Refrigerate for about 3 hours. Serve fresh.
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