RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS
Four Cheese Tortelloni con Crema di Gorgonzola e Pinoli - found on barilla.com The recipe is posted just as I found it on the barilla site but we exchanged the pine nuts for slivered almonds and added a pinch of red pepper flakes
Provided by Manami
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Roast pine nuts or slivered almonds in pan until very lightly browned.
- Set aside.
- Heat olive oil in a large skillet.
- Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
- Add white wine and whipping cream and simmer for 3-4 minutes.
- Add Gorgonzola cheese and continue to simmer for 3 minutes.
- Cook Tortelloni according to package directions.
- Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
- Turn off heat, cover and let sit for 2 minutes.
- Garnish with chives.
- Serve immediately.
Nutrition Facts : Calories 243.9, Fat 22.9, SaturatedFat 7.9, Cholesterol 33, Sodium 533.3, Carbohydrate 4.5, Fiber 0.7, Sugar 1.3, Protein 5.4
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
As published in Bon Appetit, Crostata con Crema di Formaggio e Marmellata di Arance Amare was touted as being one of the most popular desserts at Restaurant Zibibbo in Florence. I love a recipe that has few ingredients and a simple preparation, but results in a nice presentation and fabulous flavor. This is one of those. Actually, I did not try the crust recipe, as I had an extra crust already made that I needed to use so I used it. I do intend to make this again soon, though, and will update the recipe as to the results. Prep time includes 2 hours chill time. The recipe was credited to Chef Benedetta Vitali of Zibibbo.
Provided by GaylaJ
Categories Dessert
Time 2h33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For crust:.
- Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
- Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
- For filling:.
- Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
- Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
- Can be made 1 day ahead; cover and chill.
Nutrition Facts : Calories 488.7, Fat 26, SaturatedFat 14, Cholesterol 77.1, Sodium 109.2, Carbohydrate 61.3, Fiber 1.3, Sugar 38.4, Protein 5.4
CREMA DI LIMONCELLO
Tim C: This is a very nice variation on the standard Limoncello, which I enjoyed at a dinner in my Dad's hometown mountain village of Soveria-Simeri. I visited my Dad's cousin, Anna Caputo and her family, and they brought this out with semi-sweet biscotti, served ice cold. I am so glad they shared the family recipe!
Provided by soveria
Categories European
Time P5DT1h
Yield 1/2 Gallon
Number Of Ingredients 6
Steps:
- Using a paring knife or veggie grater, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days (4-5), shaking the jar daily.
- In a large 1-2 gallon pot, Combine the water, half & half, and sugar and bring to a boil 4-5 times (10 minutes cool-time in bet'n), removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.
- Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the vanilla and alcohol, at which point the mixture should become thick and creamy.
- Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed.
- Let it sit for 3-4 days to mellow. Yes, room temperature is ok since there is enough alcohol in there to kill a horse :-).
- Store it in the freezer, and it's ready to serve anytime!
Nutrition Facts : Calories 6983.2, Fat 224.1, SaturatedFat 138.8, Cholesterol 716.3, Sodium 844.8, Carbohydrate 1229.6, Fiber 13, Sugar 1115.8, Protein 62.4
CREMA DI MASCARPONE (CHILLED CHEESE DESSERT)
The beauty of this dessert by Romeo Salta from "The Pleasures of Italian Cooking" is its simplicity. It is a no-cook & quick-fix taste sensation that is best when garnished w/fresh berries. Enjoy! (Time does not include time to chill the crema)
Provided by twissis
Categories Dessert
Time 10m
Yield 4-6 Dessert Servings, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Blend the cheese in an electric blender till very smooth.
- Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
- To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.
PASTA WITH ZUCCHINI AND HERB PUREE (PASTA CON CREMA DI ZUCCHINI)
Another good way to use up garden zucchini. This sauce is surprisingly lush for being without butter or cream. Adapted from: Rosetta Costantino's website "Calabria From Scratch".
Provided by averybird
Categories Penne
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large sauté pan, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until translucent. Add the zucchini, parsley, and the crumbled bouillon cube.
- Cook, uncovered, over low heat for about 20 minutes, until the zucchini are fully cooked and soft. If the zucchini seem dry, add a small amount of water to continue cooking until soft. It should look like a mush of zucchini. Taste for salt. If needed add salt to taste. Add freshly ground black pepper to taste.
- When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
- Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
- While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
- When the pasta is ready, drain, and add to the sauce, raising the heat and stirring until the pasta is well coated. Sprinkle with more cheese and serve at once.
- Note: This sauce freezes well.
Nutrition Facts : Calories 374.9, Fat 10.5, SaturatedFat 1.9, Cholesterol 63.8, Sodium 28.5, Carbohydrate 58.7, Fiber 3.8, Sugar 3.9, Protein 12.2
CAPELLINI ALLA CREMA DI PREZZEMOLO
Taken from here http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Capellini.htm Yet to be cooked, so times are estimated.
Provided by Satyne
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set pasta water to heat, salt it when it reaches a boil, and cook the pasta.
- In the meantime, wilt the onion in a pan with a little water and the wine, then blend the mixture with the cream and check seasoning.
- Heat the cream and add the minced parsley, timing things so you reach this step when the pasta is ready to be drained.
- Drain the pasta, stir the sauce into it, garnish with the reserved parsley sprigs, and serve with grated Parmigiano on the side.
Nutrition Facts : Calories 421.4, Fat 8.7, SaturatedFat 4.8, Cholesterol 27.1, Sodium 16.6, Carbohydrate 67.8, Fiber 3.3, Sugar 3.8, Protein 11.9
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