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Video of tomatoes stuffed with goat cheese

Video of tomatoes stuffed with goat cheese


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Video recipe of tomatoes stuffed with goat cheese of 04-08-2015 [Updated on 30-11-2015]

In this video recipe of tomatoes stuffed with goat cheese, I show you how to prepare a really tasty and beautiful appetizer ... that doesn't hurt!
These are cute tidbits, which one leads to the other. The hollowed out cherry tomatoes are then filled with a delicious goat cheese cream, worked with aromatic herbs, then a basil leaf and voilà, in a very short time you will have a delicious cold appetizer, ideal to be served in summer.
Your guests will hardly be able to resist this tempting temptation, seeing is believing!

Method

How to make tomatoes stuffed with goat cheese


Video of tomatoes stuffed with goat cheese - Recipes

This dish was specially created by Carlo Cracco for Iper la Grande

Do not miss the funny video where you can see me in the kitchen with Cracco who good-naturedly reproaches me but also tells me that I braised the radicchio well!

For 4 people

  • 2 late radicchio from Treviso IGP
  • 200 gr of amaranth
  • 400 ml of water
  • extra virgin olive oil
  • butter
  • salt


Cut the round tips of the radicchio and set them aside.


Then cut the radicchio in half, lengthwise.


Brown it in a non-stick pan with a little oil and butter and turn it gently halfway through cooking, wetting it with a little water and adding salt.


Cook the amaranth in boiling salted water for about 30 minutes and place it on the plate


placing the braised radicchio on top and, to give color to the dish, a few tips of radicchio kept aside.


Tomato stuffed with tuna, preparation

To prepare this recipe, you start by cooking hard-boiled eggs. In the meantime, wash the tomatoes, remove the upper part, put it aside and dig them. Salt them and put them to drain in a colander.

Tomatoes stuffed with eggs and tuna recipe print

Stir and then the mayonnaise is also added. With a teaspoon fill the tomatoes without breaking them and then add the crumbled yolk and basil leaves on top.


Video recipes: Tomatoes stuffed with edamame and goat cheese foam

One of my favorites is edamame soy. Do you remember the recipe? I made it in a cooking show at Milano Food & ampWellness. Many have asked me for it, and finally here it is on Bello & ampBuono! It is a perfect recipe for this late summer period. Try it!

  • 4 San Marzano tomatoes
  • 500g of edamame soybeans
  • 100g of goat cheese
  • Extra virgin olive oil
  • Pepper as needed.
  • Mint leaves
  • Basil leaves

Let's start by cooking the edamame soy beans in the steam oven: 10 minutes at 90 ° and they will be ready!

Let's cut the tomatoes in two and empty them: let's not throw away the inside! We will need it to season the final part of the tomatoes. Season the pulp with oil, salt, pepper and a few mint leaves cut with a knife.

Ready the beans! We can remove them from the oven and put them in a mixer, together with the goat cheese, basil, two tablespoons of extra virgin olive oil and the remaining tomatoes.

Let's whisk! When the consistency is soft and creamy. It is ready.Let's form some quenelles that we are going to put inside the emptied tomatoes.

We are almost there and complete the dish with the remaining cherry tomatoes and a few mint leaves. A very fresh dish, really worth trying.

Tomatoes stuffed with edamame and goat cheese foam: as always a dish Nice & good and the Right Taste!


Cream of goat tomatoes

1) Sear the tomatoes in boiling water, drain, peel them and cut them into cubes.

2) Fry the chopped onions in a saucepan with the oil and thyme for 3 minutes add the tomatoes, season with salt and pepper and cook for a few minutes, then pour 2 dl of water and continue cooking over moderate heat for 20 minutes.

3) Remove from heat, remove the thyme and blend it cream of tomatoes in the mixer, gradually incorporating the cold cream. Salt rule.


Stuffed tomatoes

Firm wrist and steady nerves & # 8230 if they ring at friends' door and you have to improvise a last minute dinner don't panic, but breathe because we have the right recipe for a last minute aperitif.

For sure you will have tomatoes in the fridge and suppose there is also ricotta or spreadable cheese, that's it, that's it.

In no time we will have prepared some stuffed tomatoes with cheese to be served on a bed of rocket.

Tell me that you also have a nice bottle of prosecco in the fridge, because a glass of lively bubbles is perfect to start your evening.

Ingredients for 6 people

  • 12 Tomatoes
  • 100 g Ricotta
  • 100 g Goat cheese
  • Chives
  • Fine salt
  • pepper
  • 100 ml Fresh Cream
  • Fresh oregano

Preparation

Wash, cut the cap of the tomatoes and empty them of their pulp. Salt the emptied tomatoes.

In a bowl, mix the ricotta with the cream and the grated goat cheese, taste with salt and pepper, add the chopped chives and mix well.

Add the tomato pulp drained from its water to the cream.

Stuff the tomato shells with the cream, decorate with their cap and fresh oregano leaves. Place on a bed of rocket and serve.

The tomato filling lends itself to many variations, you can accentuate the flavor by adding anchovies or you can replace the goat cheese with drained tuna and a handful of capers.


Ingrediants:

250 gr of Rustic Bio Granoro Line
80 gr of goat cheese
about 20 confit tomatoes (to taste) click here for the recipe
180 gr of agretti
extra virgin olive oil
salt
pepper
half shallot
1 tablespoon of trowelled cheese

Preparation:

We cleanse the agretti by removing the part of the root.
Let's wash them well under running water to eliminate all soil impurities
We boil the agretti in abundant salted water.
With a fork we mash the goat.
We cook the pasta in water and salt.
In a pan, heat a drizzle of oil with half of the shallot
We skip the agretti and 10/15 confit tomatoes inside
Add the goat cheese and a ladle of cooking water.
We take the pasta al dente and continue to cook it in the pan.
As soon as it is cooked, we remove it from the heat, sprinkle with only 1 tablespoon of grated cheese and tie all the ingredients.
We arrange on the plates and season again with a drizzle of oil and confit cherry tomatoes.


Stuffed goat's milk dumplings

Stuffed goat canederli made with a mixture of fresh goat cheese, eggs and breadcrumbs

The stuffed Caprino Canederli are a variant of the traditional recipe from Trentino Alto Adige, very nutritious and perfect to be enjoyed especially on cold winter days.

Made with a mixture of fresh goat cheese, eggs and breadcrumbs, this dish is a creative one reinterpretation of the original recipe, made with a variable composition based on stale bread.

The traditional filling generally includes diced speck while an alternative is proposed in this recipe vegetarian made with olives, dried tomatoes, parmesan and goat cheese.

Served as first course, the stuffed goat canederli are excellent if served still hot and accompanied by a delicate one asparagus sauce. Discover all the ingredients and the steps to prepare this tantalizing recipe that will leave your guests satisfied, even the most demanding ones.

Guide to the preparation of stuffed goat dumplings

The dumplings are a tasty one first course which is part of the greats classics Italians.

By following this recipe step by step, you too can learn how to cook this dish coming directly from the tradition of Trentino Alto Adige.

The dough for the dumplings is based on fresh goat cheese, while the filling consists of Taggiasca olives, dried tomatoes, goat cheese and grated parmesan, flavored with basil leaves.

They are a hearty and tasty meal, to be prepared as a family and savored hot together: moreover, you could surprise your South Tyrolean relative or friend by cooking them traditional dumplings.

The strong point, in addition to the typical dough, is the filling, which contains in s & eacute the products of the earth, and the sauce, with white wine and white asparagus, with a particular flavor.


Chicken pockets stuffed with ricotta and spinach

To prepare the chicken pockets with goat in the oven, start with the meat. Take the chicken breasts and cut them in half 1, then remove the cartilage on the back 2 and the internal bones 3. Try to level the bases as much as possible, without discarding more meat than necessary.

Cut the breasts starting from the top and using a sharp knife, carving the meat in order to create the pocket 4 and being careful not to cut all the way: in this way you will prevent the filling from coming out. Set the chicken aside and now season the filling: finely chop the chives 5, then place the goat cheese in a bowl and mix to soften it 6.

Add the chopped chives to the cheese 7 and season with salt 8 and pepper 9, mixing well to mix the aromas and obtain a smooth and creamy mixture.

You can now stuff the chicken. Open the pockets and with a teaspoon spread the meat with plenty of goat cheese 10. Close the chicken by pressing along the incision to prevent it from opening during cooking 11. Let the chicken pockets rest and in the meantime prepare the breading, finely chopping fresh parsley, rosemary, thyme and garlic together 12.

Now spread the breadcrumbs on a large tray and add the mince just obtained 13. Season with salt, pepper and mix the breading to mix everything 14. With the help of a pastry brush, sprinkle both sides of the meat with oil 15

and then put one pocket at a time in the aromatic breadcrumbs, making the breadcrumbs adhere well to each side 16. Arrange the meat on a baking sheet lined with parchment paper, without overlapping the pockets 17. If there is some breading left over, you can sprinkle more on the chicken. Bake in a preheated static oven at 180 ° for 25 minutes, then raise to 210 ° in grill mode for 5-6 minutes: the surface must be golden and the interior tender but well cooked 18. Your chicken pockets with goat cheese in the oven are ready to be served.


Salted clafoutis with cherry tomatoes and goat cheese

The clafoutis or clafouti is a simple dessert, to be savored with a spoon, baked in the oven traditionally composed of black cherries drowned in a paste similar to that of crêpes. It is a dessert originating from Limousin: Midi region of France in the Massif Central. The name derives from the Occitan & # 8217 clafotis, from the verb & # 8220clafir & # 8221 which means to fill, implied & # 8220 with cherries & # 8221. The clafoutis spread in the 19th century. It seems that the name of the clafoutis comes from the cross of the Latin verb & # 8220clavum figere & # 8221 which means & # 8220 to drive a nail & # 8221 in the sense of filling, and of a derivative in & # 8220eiz & # 8221 of the verb & # 8220foutre & # 8221 , & # 8220 put in, poke & # 8221.
Many different sweet and savory variations with the use of cheese in place of sugar. This version features cherry tomatoes, rich in precious mineral salts, and fresh goat cheese, a nice healthy dish to fight the light and digestible summer heat is ideal for a quick meal.

Ingredients (x4)

150 g fresh milk
200 g fresh goat cheese
150 g cherry tomatoes of different varieties
3 fresh eggs
20 g 00 flour
salt and pepper
fresh basil
salt

In a bowl, beat the eggs with a pinch of salt. Add the flour, mixing it without creating lumps, add the milk in which half of the goat cheese has been diluted.
Oil 4 serving dishes (12/15 cm diameter) and place the washed and halved tomatoes on the bottom, the crumbled goat cheese and a few basil leaves, chopped with your hands.

Pour the mixture, without filling up to the edge, and bake at 180 ° C (ventilated, preheated) for about 15/20 & # 8242 min or until the clafoutis is thickened and slightly golden.
Remove from the oven and serve hot or slightly warm accompanied by fresh green salad and good crispy bread.

For this simple preparation, nutritionally complete, I used fresh goat's milk cheese produced by hand by the mountain farm with grazing goats Le Puy di San Damiano Macra in Val Maira (CN) Valli Occitane



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