Mascarpone cheese
An Italian cream cheese of reduced curdled cream, very fatty and thick, with a sweetish creamy taste, for tiramisu, cheesecakes and mousses.
Mascarpone cheese is an Italian cream cheese of cream reduced and curdled with citric acid, very fatty, thick, cream-white, smooth, paste-like, with a sweetish creamy-milky taste without any tang. It is used in tiramisu cream, cheesecakes, mousses, ganache, pastas (carbonara, cream sauces), spread on toast with honey and berries and put into cake creams.
Recipes with this ingredient
Rolls with bresaola, ricotta, and sun-dried tomatoes are an exquisite appetizer embodying the spirit of European cuisine. Bresaola, tender dried beef, is enriched with creamy notes of mascarpone and ricotta, creating a harmony of flavors. Sun-dried tomatoes and olives add spiciness, while pistachio crumbs provide a refined aftertaste. This recipe, inspired by Italian gastronomic traditions, is suitable for both festive tables and sophisticated aperitifs. Serving with arugula adds freshness and lightness, making the dish a perfect balance of flavor nuances. The rolls can be served immediately or chilled for a denser texture. This combination of simplicity and aristocracy will impress even the most discerning gourmets.
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Caprese a la burrata is a refined reinterpretation of the classic Italian Caprese salad. This recipe combines the tenderness of mascarpone with the creamy texture of mozzarella, creating an amazingly soft and harmonious flavor. The origins of Caprese trace back to the sunny region of Campania, where fresh tomatoes, cheese, and basil are staples of local cuisine. Here, the freshness of ingredients is key to perfect balance. The variation with burrata adds a light velvetiness to the dish, while Extra Virgin olive oil adds hints of fruit and nuts. Caprese a la burrata is perfect for summer dinners or as an elegant appetizer for special occasions.
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Tartlets with salmon, ricotta, and mascarpone Ungrande are a refined combination of delicate cheeses and aromatic smoked salmon encased in a crispy tartlet. Their origin traces back to European traditions of exquisite appetizers where the harmony of textures and flavors plays a key role. The creamy filling of ricotta and mascarpone complemented by the piquancy of salmon unfolds with soft, creamy tones and a light smoky accent. These tartlets will be the perfect accompaniment for a festive dinner or an elegant buffet. They are versatile: suitable as an elegant wine appetizer or for quickly treating guests. The finishing touch is fresh green onions that add brightness and aroma to the dish. The simplicity of preparation makes this recipe accessible to everyone, while its taste is truly memorable.
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