Mascarpone 250g
| Energy | 1858/451 kjoule/kcal |
| Protein | 4,8 |
| Carbohydrates | 2,3 |
| Fat | 47 |
Mascarpone Cheese is a cream cheese made from crème fraîche denatured with citric acid. After the denaturing process, whey is removed without pressing or aging. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream.
Mascarpone Cheese originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name probably comes from “mascarpa”, a milk product made from the whey of Stracchino (aged cheese), or from “mascarpia”, the word in the local dialect for Ricotta Cheese (although Mascarpone Cheese is not made from whey, as ricotta is).
Mascarpone Cheese is used in various dishes of the Lombardy region of Italy: it is the main ingredient of Tiramisù. It is sometimes used instead of butter or Parmigiano Reggiano Cheese to thicken and enrich Risotti.
Toast with egg and mascarpone
After cooked eggs chopped up as much as possible with a fork.
Combine the mascarpone and a bit of anchovy paste.
Mix well to form a spreadable cream to spread on slices of bread.
- 250 g mascarpone AMBROSI
- 4 eggs
- Anchovy paste
- Some slices of bread
Noodles with mascarpone
Cook the noodles to the tooth.
Meanwhile, mix the mascarpone in a bowl with the egg yolk and 1 pinch of salt and pepper and keep warm.
Drain the pasta and pour into bowl, stirring carefully.
Adjust salt and pepper, sprinkle with grated cheese, stir and serve immediately.
- 400 g of pasta noodles with egg type
- 120 g mascarpone AMBROSI
- 1 egg yolk
- Grated cheese AMBROSI
- Pepper
- Salt
Zucchini fashion
Cut the courgettes and cook for about 7 minutes to steam.
Mix the mascarpone in a bowl with the parsley, eggs, salt, pepper and half of grated gruyere big.
Put the vegetables in a pan, sprinkle with prepared cream, add the diced bacon and browned over high heat with a tablespoon of oil.
Sprinkle with remaining cheese and place in oven browning for about ten minutes.
- 250 g mascarpone AMBROSI
- 150 g bacon
- 1000 g cuorgettes
- 2 egg yolks
- 50 g gruyere cheese
- 1 teaspoon chopped parsley
- salt
- pepper
- Olive oil
Tiramisu Mascarpone
Beat the egg yolks and 5 tablespoons sugar, combine mascarpone cheese and 3 tablespoons of rum, then the egg whites.
Mix coffee, rum and 2 tablespoons sugar, dilute with a little water and soak the biscuits.
In an alternative press a layer of biscuits in a mascarpone cream to use up the ingredients.
Chill for at least 1 hour.
Dust with cacao.
- 300 g biscuits biscuits
- 500 g mascarpone AMBROSI
- 4 eggs
- Rum
- 7 tablespoons sugar
- 1 cup strong coffee
- Cocoa powder
Strong cream cheese
Mix the mascarpone cheese and the chopped, add 3 / 4 pine nuts and cream dial the center of a round plate.
Divide the peppers and cut the zucchini 5 elongated shapes to form some green leaves.
The thread at the top of cream cheese, alternating with the peppers to make up the flower of a poinsettia.
At the center put the pine nuts.
Pressing lightly strung around the strong cream puff bread.
- 200 g AMBROSI Taleggio cheese
- 100 g of Mascarpone Ambrose
- 1 teaspoon green pepper is crisp
- thyme
- marjoram
- rosemary (all chopped together for flavor)
- 30 g. pine nuts
- 3 small red pepper
- 1 zucchini
-
1 package puff biscuits
