scrappassion

MASCARPONE MOUSSE

 

iNGREDIENTS FOR 6

500g mascarpone

200 g whipped cream

4 yolks

70g powdered sugar

to garnish:

2 cookies

grated dark chocolate

almond slices or grated white chocolate

 

1. Whip the cream and set aside

2. Blend the yolks with the powered sugar until smooth and creamy. Stir in the mascarpone gently

3. Fold in the whipped cream and divide into 6 bowls

4. Garnish with cookies, grated chocolate and almond slices

5. Refridgerate for 2-3 hours

ENJOY!

CHICKEN WITH BELL PEPPERS

 

Pollo ai peperoni alla romana

INGREDIENTS FOR 4

 

1,2 kg of chicken cut in pieces (2,5 lbs)

3-4 big bell peppers

400g can of crushed tomatoes or fresh ripe ones

2 garlic cloves

1/2 glass of white wine

olive oil

basil

salt, pepper

 

1. Wash the peppers, remove the seeds and pith inside and cut in strips

2. Heat the oil in a large pan with garlic, add the chicken and fry for a few minutes. Add some salt

3. Add the wine and let simmer for a few minutes

4. Add the peppers and tomatoes and some salt and pepper

5. Cook at medium heat for ca 45 minutes with a lid on 

6. Add the basil and let the sauce reduce for 15 minutes without the lid 

 

BUON APPETITO!

 

STUFFED MUSHROOMS

When I use the term mushrooms, I mean portobello mushrooms. This was my lunch but these are really good for appetizers too, just prepare one per person.

 

INGREDIENTS FOR 3 FAIRLY BIG MUSHROOMS

mushrooms

100g Philadelphia or other cream cheese

1 garlic clove

parsley

grated parmesan

oil

salt, pepper

 

1. Wipe the mushrooms with a wet paper towel, cut the stem and slice off the very end

2. Chop the stems

3. Put the garlic in a pan with oil and add the chopped stems. Add some salt and pepper. Cook for 5 minutes

4. Blend the stems, the cream cheese and the parsley

5. Stuff the mushrooms with the cream, sprinkle parmesan on top and put in a preaheated oven at 170 °C (340F) for 15 minutes until the parmesan is golden  brown

BUON APPETITO!