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Posts Tagged ‘mascarpone’

  1. THE OTHER SIDE OF SALMON

    23 September 2011 // flaviabi

    crostini salmone gorgonzola e mascarpone

    …. let’s make  them a little ’different!

    Make a cream half  gorgonzola and  half mascarpone, spread this on slices of bread. Heat in the oven, when still warm  put on the salmon and wild fennel …. GOOD!

    Category Antipasti: pesce | Tags: ,,, | No Comments

  2. RISOTTO WITH MUSHROOMS AND GORGONZOLA

    20 September 2011 // flaviabi

    RISOTTO FINFERLI E GORGONZOLA

    Ingredients for 4 people:
    300 g arborio rice
    150 g mushrooms
    50 gr. mascarpone
    50 g Gorgonzola
    1 onion
    1 clove of garlic
    3 tablespoons of vodka
    thyme
    4-5 basil leaves
    chive
    Extra virgin olive oil
    500 ml vegetable broth
    salt
    chili
    Chop garlic and onion very thin and brown in a skillet with olive oil. Pour vodka, add the mushrooms (carefully cleaned ), a pinch of salt and pepper and cook for 10 minutes. In a small pot, boil the vegetable stock. Remove two tablespoons of mushrooms and mix in a mixer, and add it back to the  mushrooms. Add chopped herbs to the mushrooms and the rice and cook, stirring constantly, stretching with the vegetable broth as needed. A few minutes before you finish cooking add the mascarpone and gorgonzola and stir the risotto.

    Category gli altri primi | Tags: ,,,,, | No Comments

  3. WHILE YOU ARE WAITING…

    1 August 2011 // flaviabi

    snack 002

    When friends come to dinner and are waiting for the meal, you can offer them these glasses to munch on … ..
    The white sauce is made from capers, green olives, parsley a pinch of salt, all finely chopped and mixed with mascarpone cheese.
    The red sauce is made up of plenty of hot peppers, anchovies, fresh tomato, a pinch of salt. Whisk well and add to mascarpone cheese.

    Category Antipasti: vari | Tags: ,,,,,,, | 2 Comments

  4. RISOTTO WITH RED CHICORY

    9 June 2011 // flaviabi

    risotto

    Ingredients: (4 people)
    300 GR. RICE ARBORIO
    200 gr. Red chicory
    EXTRA VIRGIN OLIVE OIL
    1 onion
    1 clove of garlic
    1 cup white wine
    75 gr. Mascarpone cheese
    1LT. vegetable broth
    150 GR. Grated Parmesan cheese

    Salt

    Chilli

    2 leaves of basil

    In a deep pan put a little ‘oil, onion and garlic finely sliced, and let them brown. Add the chicory cut into small pieces (keep a tablespoons raw :we ‘ll need it for the final preparation of the dish) and the basil leaves and let cook for a few minutes, basting with white wine. Add salt and chilli. Put the rice and adding the hot broth, cook (about 20 minutes, stirring all the time!). When the rice is cooked add the mascarpone and let the rice stand, covered, for 10 minutes before serving. In the meanwhile in a baking dish, prepare the strips of grated Parmigiano, put the cheese in waxed paper and cook at grill until it is golden. Let them cool and serve it with the risotto, with a tablespoon of raw chicory  salad.

    Category Primi piatti: il riso | Tags: ,,, | No Comments