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Crescence recipes

Crescence recipes


Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Cooking recipes

Cooking Recipes - Vegetables and Legumes - Cherry Tomatoes with Pesto Cream
Cooking Recipes - Vegetables and Legumes - Cherry Tomatoes with Pesto Cream. Ingredients for 4: 12 cherry tomatoes, 80 g of crescenza, 20 g of leaves of. details

Summer recipes: vegetables stuffed with crescenza mousse | Throw The.
18 Jun 2010. Published by Paoletta in Vegetarian Cuisine, Cheese Recipes,. Ingredients for the stuffed vegetables with crescenza mousse (doses for 4 people):. Cut the cherry tomatoes in half, hollow them out with a teaspoon or one. details

Recipes with crescenza: macaroni au gratin with.
There are many recipes with crescenza, but I never had such a delicate first course. As soon as the courgettes begin to brown, add the cherry tomatoes. the multifunction robot: are you in favor of using it in the kitchen? . details

FULL COOKING: CREAMY PIZZOCCHERI alla CRESCENZA
22 Sep 2010. ALL COOKING. I love cooking anything and everything! . 80g diced soppressa, 150g crescenza, 400g tomato sauce, oil, salt, pepper. With this recipe I participate in the COLLECTION L & # 39ALTRA FLOUR of LA TORTA PENDENTE. . details

Recipe Pan of zucchini and crescenza - UNIQUE DISHES - Corriere.
Courgette and crescenza pan: discover the recipe on the Cucina del channel. add the chopped tomato pulp and the washed basil leaves e. details

& # 187 Cherry Tomatoes Recipe
Recipe Cherry Tomatoes Alla Crescenza. Courtesy of Giorgio Musilli of DBricette. Recipe 2629 of 3447 recipes in the Side dishes category. details


Crescenza Recipes - Recipes

I found today's recipe in Cucina no problem magazine but it has a defect that I discovered only after trying it: the zucchini should be drained well, turned upside down and placing them on a plate lined with absorbent kitchen paper otherwise they leave a lot of water, completely ruining the preparation. So I propose it again with this small correction I would say fundamental, in the recipe that I found it was not written. but this is the beauty of cooking, you have to try, experiment and risk otherwise you never learn! )

INGREDIENTS for 2 people:

2 courgettes
125 g of crescenza
3 tablespoons of grated Parmesan cheese
salt and pepper

Wash the courgettes, boil them for 5 minutes in plenty of salted water. Drain them, tick them and cut them into three logs, then empty them with a teaspoon for half without piercing them from one side to the other but leaving a base base (this is very important), keep the pulp. Let them cool upside down as I explained in the introduction.
In a bowl, mix the squeezed pulp with the cheeses, salt and pepper. Stuff the logs and bake at 180 & # 176 for 15 minutes, then raise the oven to 200 & # 176 and let them brown well. Serve immediately.

You can enrich the filling with marjoram or pieces of cooked ham. You can also prepare them in advance, cooking them in the oven before serving and I would say that they are good both as an appetizer and as a delicious side dish! )


Focaccia with crescenza

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Ingrediants

  • 230 g of water
  • 70 g of extra virgin olive oil + to taste
  • 1 & frac12 teaspoons of salt
  • 330 g of flour type 0
  • 400 g of crescenza cut into pieces

Ingrediants

Boil the peeled potatoes for about 10 15 minutes, they must be soft but not completely cooked.

Peel them and slice them.

Sprinkle the base with a pirofila oven with breadcrumbs.

Arrange the sliced ​​potatoes, add a pinch of salt and the pieces of crescenza that you have saved, add the grated Parmesan cheese and start again with one layer of potatoes, crescenza and parmesan continuing in this way until all the ingredients are used up.

Finish the surface with crescenza cheese and grated parmesan, make a drizzle of extra virgin olive oil and cook in a preheated oven at 180/200 ° for 45 minutes about until a golden crust has formed on the surface.

Remove the potato and crescenza pie and wait a few minutes before serving.

VARIANTS AND ADVICE

The potatoes should not be fully cooked before putting them in the pan otherwise they will fall apart.

Cook potatoes of the same size in order to have about the same cooking times.

You can replace parmesan with pecorino.

You can also add baked ham between the layers of potatoes and crescenza.

If you liked the recipe for the potato and crescenza pie, perhaps you might also be interested in the other recipes with the POTATOES.


“It's always noon”: ravioli with crescenza by Daniele Persegani

A little less euphoric than usual, as Daniele is away from his beloved aunt Cri, absent this week for medical checks. Persegani arrives in the kitchen to prepare a first course with a summer flavor, as it is very colorful, relatively light and based on peppers, a vegetable that refers to summer. here are the ravioli with crescenza.

Ingrediants

  • Browse: 400 g flour, 3 eggs, 70 g spinach puree, seed oil
  • Stuffed: 300 g crescenza, 150 g grated cheese, 1 tablespoon of parsley, 2 egg yolks, nutmeg, extra virgin olive oil, salt and pepper
  • Sauce: 1 red pepper, 1 yellow pepper, 50 g mascarpone, 50 g grated cheese, 1 clove of garlic, 1 knob of butter, salt and pepper

Method

For the egg pasta, work the flour with the eggs, a drizzle of oil and the previously boiled and blended spinach purée, until a smooth and homogeneous dough is obtained. We wrap it in plastic wrap and let it rest for at least half an hour. We roll out the thin sheet.

For the stuffed, in a bowl, mix the crescenza (or stracchino) with the two egg yolks, grated cheese, chopped parsley, salt, pepper and ground nutmeg. We work until a homogeneous mixture is obtained. Better to let it rest in the refrigerator for a few hours.

On the browse, place some stuffing nuts. We close the pastry on the filling and seal the filling well inside, letting out all the air. We cut out the ravioli in a triangle. We cook them for a couple of minutes in boiling salted water.

For the sauce, put the whole peppers in a hot and static oven at 200 ° for 30 minutes. Once cooked, we peel them and clean them of the seeds and the white parts.

In a pan, sauté a clove of garlic with a knob of butter. Let's put the peppers cut into small cubes to flavor. We go up and remove the garlic. With the fire off, add the mascarpone and grated cheese. Drain the ravioli and toss them with the pepper sauce.

Another & # 8217other recipe & # 8230

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Ingrediants

* You can use normal soup rice by following the tips above

Wash the courgettes and, working only on the green part, cut into slices of about one cm. that you will cut into strips. Boil them in boiling water for about 10 minutes, then blend them.

Wash the tomatoes then cut a cross at the base and dip them in boiling water for about a minute, in this way you will be able to peel them without difficulty.

Then cut them in four and deprive them of the seeds. Chop them very finely.

Put the vegetable broth in a saucepan then add the tomato and bring it to a boil. Add the rice and cook for the necessary time.

One minute before the end of cooking, add the blended zucchini and mix well.

Finally add the crescenza and remove from the heat. Stir to melt it.

Put the zucchini crescenza and tomato risotto on the plates and season with a teaspoon of oil.


Ideal as a main course or as an appetizer, the crumbled with zucchini, speck and crescenza cheese It is a dish with a rustic flavor and simple to prepare.
It is a savory variant of the typical sweet crumbling that you have tasted many times.

The characteristic of this cake is the crumb dough which contains a filling based on zucchini, speck and crescenza which makes everything soft and pleasant.

If you want to try to prepare the crumbled in this version, you just have to look at ours video recipe.

Wholemeal cold pasta with zucchini and cheese

Zucchini cream

Zucchini au gratin


Pastry pastry recipes

cia! I need some advice: I have a roll of pastry left over, do you have any suggestions?
if you have light recipes better because I'm trying to stay on line, so something with vegetables or boh, see you, thanks a lot!

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I have these
VEGETABLE ROLLS

1 roll of fresh or thawed puff pastry, 250 grams of mixed grilled vegetables (peppers, aubergines, courgettes). To serve: 100 gr of fresh cheese (ricotta, robiola, quark), 1 small bunch of rocket, salt.

* Unroll the puff pastry and cut out 4 squares of about 12 cm on each side (if necessary, roll out the dough further with a rolling pin). Cut the vegetables into strips and mix them.
* Distribute 4 piles of vegetables at the ends of the puff pastry squares. Fold the two side flaps and roll up tightly.
* Place the rolls on an oiled baking tray and make some cuts on the surface.
* Bake in a preheated oven at 180 degrees for about 30 minutes, or until the surface is golden.
* In the meantime, blend the cheese with half of the bunch of rocket, adding a little milk or water if necessary to obtain a fluid consistency.

SALT CAKE WITH CHEESE AND WALNUTS

For 6 people: 2 rolls of ready-made puff pastry, 100 gr of creamy Gorgonzola, 150 gr of crescenza, 1 egg, 1 dl of milk, salt, pepper, about twenty walnut kernels.

* Beat or blend the cheeses with the milk, salt and pepper and add the egg.
* Roll out a sheet of dough into a mold and pour the mixture.
* Distribute the chopped walnut kernels.
* Cover with the other pastry, seal the sides well and cook in a preheated oven at 180 for about 35/45 minutes.

the doses are subjective, because the more you browse and the more ricotta you buy, the more candies will come to you. Buy some puff pastry already rolled up, 200 gr. of ricotta and add 1 beaten egg to the ricotta, salt, pepper, grated lemon zest, chopped parsley, mix everything and then gently roll out the dough, cut out many rectangles of 10 x 7 prick the rectangles and put a little mixture in the center, leaving around a 1 cm border.
Roll each rectangle from the longest side and twist the ends of the rectangle like a candy, place them in a baking sheet covered with parchment paper, brush the candies with beaten egg and bake at 200 until golden brown.

Rectangular flattened puff pastry (42x25 cm)
Stuffed:
2 eggs
1 tablespoon of whole milk
pepper
nutmeg
salt
5 g. butter
150 g. sliced ​​cooked ham
1 tablespoon of chopped parsley

Beat the eggs, set aside a spoon to brush, mix the rest with the milk and spices.
Melt the butter in the pan, add the egg mixture and let it set well while continuing to mix.
Coarsely chop the ham, add with the parsley and let the mixture cool.
Preheat the oven to 230C.
Unroll the puff pastry and cut into 8 rectangles of 12.5x10.5 cm, cut these in turn diagonally and brush the edges with water.
Distribute the filling, fold the corners slightly, roll up and form croissants. Line a baking sheet with parchment paper and place the croissants on top with the last corner facing down. Brush the croissants with the egg set aside. Place in the center of the oven and cook for about 15 minutes until golden.

Stuffed:
250 g. champignon
15 g. butter
salt
pepper
60 g. diced ham
125 g. fresh cheese
1 egg white
1 bunch of chives
to complete:
1 rectangular puff pastry already flattened (320 g)
1 yolk
1 tablespoon of milk

For the filling, cut the mushrooms into cubes and brown them in butter. Season them with salt and pepper and continue cooking for 2-3 minutes. Add the diced ham and brown for 1 minute. Let it cool down.
Mix the cheese with the mushrooms. Add the chives cut into slices and season with salt.
From the puff pastry cut discs of approx. 8 cm in diameter. Place 1 tablespoon of filling in the center of each disc and fold the edges over the filling. Arrange the remains of dough one on top of the other and roll them out again. Cut out other discs to fill. Arrange them in a baking tray lined with parchment paper, leaving a certain distance between one disc and another. Beat the egg yolk with the milk and brush the bundles. Before putting them in the oven, put them in a cool place for 10 minutes.
Preheat the oven to 220C. Brown the bundles in the middle of the oven for 15-20 minutes. Serve hot

a pack of frozen puff pastry - 200 gr. of smoked cooked ham (Prague) - 1 mozzarella of 125 gr. - 2 handfuls of green and black olives - 100 gr. grated parmesan - 1 egg - flour - extra virgin olive oil - salt and pepper.

Defrost the pasta as per the package.
Preheat the oven to 190 degrees.
Chop the ham, mozzarella and olives, and combine everything in a bowl, adding the parmesan, salt and pepper, a drop of oil and mix well.
Roll out the thin pastry on a lightly floured work surface.
Cut out half of it into discs of about 7 cm. and half in 5 cm discs, preferably using 2 fluted cutters.
Put in the center of the small discs, leaving the free edge, the prepared filling.
Brush the edge of the discs with a little beaten egg, then close them with the larger discs and squeeze the edges to seal them well.
Brush the surface of the puff pastries with the rest of the egg, then, with the help of a spatula or a spatula, place them on the baking sheet lined with baking paper.
Cook for about 15 minutes, until they are puffy and golden.

VOL - AU - VENT BIG WITH ZUCCHINI

1 pack of puff pastry
300 grams of zucchini
300 gr of champignons
1 onion
1 clove of garlic
1 cup of bechamel sauce
100 gr of grated Parmesan cheese
40 gr of butter
1 egg
1 sprig of parsley
salt
pepper

Defrost the dough in a warm place, then spread it on the floured surface until you obtain a sheet of a few millimeters. Using the cutter wheel, make a disc 10 mm in diameter wider than the pan that you will melt after buttering it. Brush the vol-au-vent with beaten egg and dried beans, then cook it in the oven set at 200 for about 20 minutes.
Cut the onions and courgettes into slices and the champignons in half, brown in a pan with butter, garlic and onions then add the courgettes, champignons, salt and pepper.
Cook until the vegetables are cooked, but still al dente, then add the béchamel, parmesan and chopped parsley and cook for another 2 minutes. Place the vegetable mixture in the vol-au-vent and serve immediately.
Tip: The vol-au-vent can be prepared the day before, in this case it must be heated in the oven for 15 minutes at 810 before being filled with the vegetables.

HEARTS OF PASTRY FILLED WITH CHICKEN

500 gr fresh puff pastry
500 gr chicken breasts
2 tablespoons Dijon mustard
6 sage leaves
grated Parmesan cheese
2 beaten egg yolks
Salt and Pepper To Taste.

Roll out the puff pastry to a thickness of about 3 mm and cut it out with the special mold to obtain 12 hearts.
Spread a little mustard in the center of each heart, divide the chicken breast to obtain 6 pieces that you will place in the center of the puff pastry heart. Season with salt and pepper and add a sage leaf. Sprinkle with a little Parmesan and close with the other heart, wetting the edges of the puff pastry with a little water in order to seal the edges of the pastry well.
Spenellateli with the beaten egg yolks, bake them at 200 for about 25 minutes, the time necessary for the chicken to cook and the pasta is golden brown.
They are excellent both cold and hot.

1/2 kg of leeks (already cleaned)
2 eggs
200 ml of cooking cream
1 dried scamorza cheese
50 g of Edam cheese
2 tablespoons of starch
1 packet of puff pastry (230 g)

Cut the leeks (the white part) into thin slices, blanch them for 5 minutes in lightly salted water, drain and let them cool. Dice the cheeses.
Beat the eggs with a pinch of salt, then add the starch and cream. Stir in the leeks and cheeses.
Roll out the puff pastry in a mold lined with baking paper, prick the bottom with a fork and fill with the mixture.
Bake in a hot oven at 220 for 40 minutes.
Serve hot.

I know it. they are not very dietary things. but they are so good. maybe you find something you like. ah, the chicken puff hearts are not heavy at all!


1) To prepare the mortadella sushi, first, put the honey in a saucepan together with the vinegar, bring them to a boil and cook for about 15 minutes. Once ready, transfer the prepared reduction to a bowl. At this point, scald the pistachios in boiling water, drain them well, peel them and chop them.

2) Put the crescenza in a bowl and season it with a pinch of pepper. Work the crescenza using a whisk until it is soft. At this point, put it in the fridge until it has the right consistency.

3) Take the slices of mortadella and cut from the central part of each 3 strips about 3 cm wide. Pour three quarters of chopped pistachios on a cutting board, spread the crescenza over it and roll it with your hands to form a cylinder of about 2 cm in diameter with the pistachios adhering to the crescenza giving it consistency.

4) At this cut a piece of about 3 cm from the cylinder just formed and place it at the beginning of the previously cut mortadella strip. Roll the slice of mortadella around the crescenza forming a kind of sushi. Repeat the process and form another 11 rolls.


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