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Gnocchi with mascarpone and pesto

Gnocchi with mascarpone and pesto

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Homemade gnocchi with pesto sauce

  • Ingredients for gnocchi: 300 g mascarpone,
  • 2 medium eggs,
  • 300 g flour,
  • 100 g grated Parmesan cheese;
  • Ingredients for pesto sauce:
  • 50 ml olive oil,
  • a few fresh basil leaves,
  • 50 g grated parmesan,
  • a few pine buds

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Gnocchi with mascarpone and pesto:

Mix the mascarpone with the grated Parmesan cheese in a bowl, then add the eggs and flour. Stir until you get a crust


Let it cool while preparing the pesto sauce: chew in a mortar the olive oil with the parmesan, the pine buds and the basil leaves until you get a paste.

From the cold dough we form rolls with a diameter of 3-4 cm. We cut the slices about 1 cm thick.

Fry gnocchi in olive oil. Serve with pesto sauce and Parmesan cheese sprinkled on top.

Good appetite!


Yellows with gnocchi

Our little food adventure continues (that is, we forced ourselves not to eat meat in the first two days of the week), even with success. After three days in which I sat next to the cauldron, the grill and the disc (I made zacusca on the Doftana Valley and next to the zacusca there were various stews and grills about which I will not talk more), the lack of meat on the menu is a blessing for digestion. My proposal for you today is with mushrooms and gnocchi. Yellows I found at the store (a bit expensive, it's true), gnocchi also there.

I washed the mushrooms and cleaned them of many impurities.

I chopped an onion and put it on the fire in a pan with a little oil.

I put the mushrooms over the already soaked onion and added a teaspoonful of paprika.

I put another chopped bell pepper in the pan.

I added a few grains of salt.

I flavored the food with parsley and basil.

The yolks sat on the fire for ten minutes before they thought they were almost ready. I emptied in a bowl the contents of a box of mascarpone (250 grams per half kilogram of yolks). I lengthened the cheese with cold water and then raised its temperature by putting yellow stew in it

I poured the diluted cheese over the cages and reduced the heat.

I put the cooked pasta in salted water over the yolks. I put out the fire.


Gnocchi with pesto, mushrooms and Parmesan cheese

The fog has settled around Sibiu & # 8230. A white, slightly transparent haze clung to the bare branches of the trees in the Sub Arini Park, outside it smells strongly of cold, the eyes on the roofs are now blind and it's really easy to lose track. If you set that up.

I like the fog. I am aware that it is dangerous for cars and visibility, but beyond that, I find it charming. White and matte and too little transparent, with chills and scarred sparrows. I love how it wraps everything in a hug and how all moving or static things turn into simple lines, shadows, sketches, silhouettes & # 8230

In addition to this fog that makes us feel like we live in a cloud, I also like the wind. It's interesting, but as mysterious as the fog seems to me, so sprinting and tumultuous is the wind. If I were to give him a face, the wind would be crazy. A naughty young man in his 20s who doesn't care about anything but the desire to cause trouble, to take off his clothes, to dust off his place, on the street, to ruin the ladies' haircuts and smashing the windows by slamming them against the walls.

If I were to imagine a foggy face, she would wear a cigarette case and hide behind the smoke.

Or she might enjoy a portion of gnocchi stuffed with pesto (or plain) with a couple of mushrooms, cheese, and parmesan with her lips full.


Vanilla mascarpone cream

Vanilla mascarpone cream. A simple cream recipe for cake, cakes, eclairs, choux or macarons, extremely fine and aromatic. A simple vanilla cream without gelatin, whipped with mascarpone and natural whipped cream.

I did this vanilla mascarpone cream to fill a special cake: Stracciatella Cake & # 8211 recipe here.

Or this gorgeous cake with strawberries and real marzipan & # 8211 recipe here.

Or on this Cake with strawberries and mascarpone cream with vanilla & # 8211 recipe here.

This fine and creamy cream is the result of mixing vanilla cream (patissiere) with mascarpone and whipped cream. We are talking about cream from natural cream, not about artificial versions like Hulala or Meggle. Here are some tips about how to whip whipped cream correctly and what to do with it if it is cut.

This cream does not require gelatin. I have nothing against gelatin, it being a natural product, obtained from beef or pork cartilage. Many housewives do not manage well with its use in creams and here they come to meet them with this easy recipe.

The basic & # 8211 vanilla cream, classic, boiled cream with milk and yolks (recipe here) must be prepared in advance to have cooling time. It can be done the day before. Because it creates the thickening base of this cream with mascarpone and whipped cream, vanilla cream should be prepared with more starch than in the standard recipe. And the sugar is more because it will sweeten the whipped cream and the mascaponele. You will see the exact quantities below.

From the ingredients below it results approx. 1 kg of mascarpone cream with vanilla, enough to fill a cake of approx. 24 cm in diameter. Countertops can be classic pandispan, with cocoa or with walnuts. Between the layers of cream and top you can sprinkle pieces of fresh fruit (strawberries, raspberries, berries) or compote (pineapple, peaches, cherries, etc.).


  • Countertop (22 cm diameter)
  • 5 eggs
  • 150 g sugar
  • 110 g flour
  • 40 g cocoa
  • a pinch of salt
  • 1 teaspoon free of rum
  • Syrup
  • 200 ml water
  • 80 g of sugar
  • 1 tablespoon instant coffee
  • Cream
  • 250 g mascarpone
  • 250 ml whipped cream
  • 80 g old powder
  • 2 tablespoons instant coffee
  • 2 tablespoons water
  • Mirror glaze
  • 25 g cocoa
  • 50 ml whipped cream
  • 75 ml water
  • 80 g of sugar
  • 3 g gelatin
  • decor of your choice

First we prepare the top. In a bowl we put whole eggs, salt powder, sugar and mix until the composition doubles, lightens in color and becomes creamy.

It is very important to follow this step, a lot of air must be incorporated, so that the countertop grows nicely and does not sag.

Then add the sifted flour together with the cocoa, little by little and mix gently with a spatula or spoon, taking care not to remove the air from the composition.

Grease with butter and cover with flour a round shape of 22 cm in diameter and pour the dough, leveling it well.

Bake the worktop for 30-35 minutes at 180 ° C. For safety, do the test with the toothpick.

Cut the top into three sheets only after it has cooled completely.

*I prefer to prepare the countertop the day before, it cuts much better.

The syrup is prepared quickly and very simply. Melt the sugar in a saucepan being very careful not to burn it and when it has acquired the color of amber, pour water, being very careful not to burn yourself because they will jump splashes. To avoid this, use hot water.

Boil until the burnt sugar melts and, after turning off the heat, add the instant coffee.

For the cream, all you have to do is put the mascarpone, the whipped cream, the powdered sugar, the instant coffee dissolved in two tablespoons of cold water in a bowl and mix until you get a consistent cream.

Mirror glaze is prepared extremely simple. First moisturize the gelatin in cold water.

Put all the ingredients in a bowl and cook for 2-3 minutes until it thickens a little. Turn off the heat, strain it, then put the hydrated gelatin and stir to mix.

All we have to do is assemble the cake. We syrup the first sheet of countertop and spread half of the cream, the second sheet, we syrup it, the rest of the cream and the last sheet of countertop syruped with the rest of the syrup.

Pour the icing after it has cooled if we do not want to cover the side of the cake.

Decorate with white and dark chocolate, some frozen fruit and some soft caramels. Keep the cake cold until ready to serve. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Pasta with mascarpone and bacon sauce

First we boil the pasta water. Exactly 4 liters of water and a teaspoon of salt. While the water is boiling, we can take care of the sauce.

In a large frying pan, fry the olive oil. Then put the diced bacon, finely chopped onion and garlic cloves cut into thin slices or passed through the press. Heat them all together until the onion is glassy and the bacon slightly browned. Put mascarpone, season to taste with salt and pepper. Remember that bacon is salty, so it is ideal to taste before salting.

Put on the fire until the mascarpone melts and we have a creamy sis. Add the cooked pasta, directly from the water, without draining it or passing it under a stream of cold water. If necessary, add more of the water in which they cooked the pasta, to adjust the creaminess of the sauce.

In the end, all we have to do is add salt and pepper if necessary, then the finely chopped parsley and the hot pepper slices. Enjoy!

Useful information: You can use fresh pasta or dry pasta. Fresh pasta has a shorter cooking time and a special taste, that's why I chose them for the Easter recipe with mascarpone and bacon sauce. What can you use besides bacon, onion and garlic? Mushrooms, octopus, broccoli that you scald a little before, boiled or canned peas. If you want a more liquid sauce, considering that the mascarpone sauce is quite dense, add once with the pasta and half a polish from the water in which they cooked the pasta. This water is full of starch, so it thins the sauce but without compromising its creaminess.

For every 100g of pasta (fresh or dried) we boil 1 liter of salt water. It is very important to boil the pasta in enough water for the pasta to take place & ldquodesfasore & rdquo. This is the ideal portion.


Mini eclairs with vanilla cream with mascarpone

INGREDIENTS

  • Eclaire dough:
  • 150 ml of milk
  • 150 ml water
  • 125 g butter
  • 250 g flour
  • a pinch of salt
  • 8 eggs (small)
  • Vanilla cream with mascarpone:
  • 3 yolks
  • 100 g of sugar
  • 3 tablespoons starch
  • 450 ml of milk
  • 300 g mascarpone
  • vanilla and lemon essence
  • Chocolate glaze:
  • 100 g chocolate (52% cocoa)
  • milk

CAKE WITHOUT baking with biscuits and mascarpone

This cake without baking, with biscuits and mascarpone cream has been in the draft for some time, waiting its turn to be published. I did it in the fall, somewhere in November, I think. There were still quinces on the market and with the last quinces I had I thought of making a cake for my family.

So I made this cake without baking with biscuits, mascarpone cream and cocoa icing. Something very simple, very fast and easy to do. But I liked the result, so I took pictures of it with the intention of publishing the recipe.

I haven't been able to do this so far because there are still more urgent ones to publish. In addition, being the quince recipe, I thought I wouldn't go to publish it now, but in the fall. However, in the meantime I realized that instead of quince, apples can be used without problems. Just choose a stronger variety of apples, not floury ones.

I think this cake still tastes good in the summer, especially since it's unbaked, so let's see how we made it together. And, if you try it with other fruits, I would like you to tell me in the comments how it turned out if it is not made with quince.


  • For the countertop:
  • 4 eggs + 4 egg whites
  • 10 tablespoons sugar
  • 6 tablespoons oil
  • 8 tablespoons flour
  • 3 tablespoons cocoa
  • 1/2 teaspoon salt
  • For syrup:
  • 500 ml of water
  • 1 tablespoon rum free
  • 3 tablespoons sugar
  • For the cream:
  • 1 can of pineapple compote (400 gr)
  • 4 yolks
  • 500 ml of milk
  • 6 tablespoons flour
  • 3 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 1 teaspoon salt
  • 500 gr mascarpone
  • For the glaze:
  • 100 gr chocolate
  • 25 gr butter
  • 1 tablespoon milk
  • For decoration:
  • white chocolate flakes

Preparation of the countertop for the mascarpone and pineapple cream

For me, the success of a good cake top depends on how well the whites are beaten, and when they beat very well and the meringue comes out, I don't use baking powder anymore.

From the 8 yolks we put aside 4 that we will use for the cream, and on the other 4 we will add them one by one over the meringue and we will mix slowly so that they don't leave, then we add the oil and gradually the flour mixed with cocoa (sifted together).

We lined the tray with baking paper, I used a 22/36 cm tray, then we turned the top composition in it and leveled it.

Bake the top at 180 degrees for 35-40 minutes, but don't forget the toothpick test either.

My countertop has grown a lot, so after it cooled I cut it into three parts horizontally.

Preparation of mascarpone cream

For the cream, put in a bowl the yolks that you rub with sugar, salt and vanilla sugar until they become frothy, then dilute them with a little juice from the deananas compote, add flour, mix and pour over the resulting composition all the compote juice (200 ml).

Heat the milk and when it is hot enough, add the cream in it and mix well to blend, then leave the cream on the fire until it starts to make bubbles, but do not forget to stir continuously so as not to stick to the walls of the bowl.

Put the cream aside and let it cool, but cover it so that no crust forms on top.

I still mix in it from time to time.

After cooling, we will mix the cream with the mascarpone, putting a little mascarpone in the cream and mixing until all the mascarpone is incorporated.

We will cut the pineapple pieces drained of juice into smaller pieces and add them to the cream.

Prepare syrup

We put the water with the sugar in a bowl on the fire and we will boil them until the sugar melts.

Then lift the pot off the heat, add the essence and let the syrup cool.

When the syrup and top are completely cooled, assemble the cake.

Assemble the cake with mascarpone and pineapple cream

On a countertop or in a tray we put the first part cut from the countertop and we syrup it, but not too much, we don't drown it in syrup.

Spread half of the cream over the counter and place the second part of the counter over the cream and we will lightly syrup it, being careful that the syrup does not reach the cream.

Spread the rest of the cream and cover with the last part of the worktop.

We syrup the last part of the countertop and let the cake cool for about an hour before icing it.

Prepare the glaze

Put the broken chocolate together with the milk and butter in a bowl on the fire and stir continuously until all the ingredients are melted and homogenized.

Spread the hot icing over the cake.

I decorated it with white chocolate flakes.

If you want a more frothy cream, reduce the amount of flour, I prefer creams with a denser texture.

I hope you like and be inspired by my cake recipe with mascarpone and pineapple cream!


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