Mushrooms stuffed with hazelnuts


french version english version italian version (scroll down)

As I have said in this post, as far as I am concerned, I don’t like extremism of any kind, and food-wise I eat almost everything. The only thing I refuse to do is starting cooking with no vegetables: no veggies in the fridge means that I absolutely have to go out to grocery shop. Read more

Roasted carrot hummus


french version english version italian version (scroll down)

How I often say, I’m not a big fan of carrots, but I admit that in some recipes they are damn good. Considering that the basket of the organic vegetables that I receive every week always contains fresh carrots (the ones with the green part still attached ;p) and that I had leftover of chickpeas, I decided to make some homemade roasted carrot hummus. Read more

Mango chutney


french version english version italian version (scroll down)

I am a cheeseaholic and I admit it. I love cheese so much that during my pregnancy I ate basically just cheese and pasta (… maybe that’s why I gained 16 kg J). It’s pretty easy to deduce that besides that, I am even a serial bread eater. Do you have doubts by chance? Read more

Tartelette champignons, noisette et fromage Asiago.


tartelette champignons et fromage 4 ok

french version english version italian version (scroll down)

Pâte feuilletée, fromage et aperitivo sont à mon avis des mots qui ont été créés pour être appariés tellement ils procurent du plaisir lorsqu’ils sont combinés. Êtes-vous d’accord? Comme tout le monde le sait, l’apéritif, c’est une grosse affaire en Italie. Dans les bars et souvent même à la maison, on aime se gâter et gâter les amis avec un Spritz ou un verre de bon vin, le tout accompagné de plein de gourmandises. Et donc, voici pour vous la recette d’une tartelette avec des champignons Porcini, pommes de terre, noisette et du fromage savoureux. Tout ce qu’il faut pour un apéritif gourmand.Très facile à réaliser, cette tartelette de pâte feuilletée est parfaite pour n’importe quelle occasion et si jamais il y a des restes, elle sera parfaite même dans votre boîte à lunch le lendemain. En Italie comme ailleurs, les vins en fait semblent avoir évolué pour se marier aux saveurs des nouvelles tendances et recettes. Cette version de tartelette sera en fait une combinaison parfaite avec un verre de vin rouge classique, comme le Masi Modello delle Venezie qui, avec son goût mi-corsé et une acidité rafraîchissante, est accessible et facile à boire sous tout prétexte. La SAQ met en vedette ce vin pendant l’événement « Festivino », où vous pourrez trouver d’autres excellents vins italiens du 3 au 20 mars.

5.0 from 2 reviews
Tartelette champignons, noisette et fromage Asiago.
Prep time
Cook time
Total time
: Entree
Cuisine: Italien
  • 1 confection de pâte feuilletée
  • 40 gr. de champignons Porcini séchés
  • 2 pommes de terre moyennes
  • 100 gr. de fromage Asiago (ou Cheddar de bonne qualité), coupé en dés
  • 70 gr. de noisettes rôtis, concassés
  • ½ verre de lait
  • 1 gousse d’ail
  • 2 cuillères d’huile d’olive
  • 1 œuf
  • ½ cuillère à thé de thym
  • Sel, poivre
  1. Laissez tremper les champignons Porcini dans l’eau pendant 15 minutes ;
  2. Pelez les pommes de terres et coupez-les en petits morceaux ;
  3. Égouttez bien les champignons et hachez-les finement ;
  4. Dans une poêle, faites réchauffer l’huile d’olive avec l’ail, ajoutez les champignons et les pommes de terre, salez et poivrez. Laissez cuire environ 5-7 minutes et puis laissez reposer;
  5. Préchauffez le four à 180°C, tapissez un moule à tarte avec du papier parchemin, et couvrez avec la pâte feuilletée, réservez ;
  6. Dans un bol, mélangez l’œuf, le lait et le thym ;
  7. Mettez les champignons et les pommes de terre au fond la pâte feuilletée, ajoutez les morceaux de fromage de façon homogène;
  8. Versez le mélange d’œuf et saupoudrez avec les noisettes ;
  9. Cuire au four 20-25 minutes.

Mushrooms, hazelnut and Asiago cheese quiche.

tartelette asiago

Puff pastry, cheese and aperitivo are, in my opinion, the kind of words that have been created in harmony in order to give pleasure to people when combined together. Am I wrong? As everyone knows, the aperitivo is a big deal in Italy. Even at home as often as outside, we like to spoil and pamper friends with a spritz or a glass of good wine, along with some delicacies to munch. Aimed to spoil your evenings, find out here the recipe for a scrumptious quiche made with Porcini mushrooms, potatoes, hazelnut and cheese. Everything you need for a tasty appetizer. Very easy to prepare, this puff pastry quiche is perfect for any occasion or any meal of the day, and in case of leftovers, it will be perfect even in your lunch box the day after. In Italy, as elsewhere, wine seem to have evolved to merge with the flavors of new trends and modern recipes. This quiche is a perfect pairing with a glass of red classic wine, such as the Masi Modello delle Venezie with its medium-bodied taste and refreshing acidity, which is accessible and easy to drink under any pretext. Don’t forget that the SAQ has selected this wine for the campaign “Festivino” where you will find a lot of excellent Italian wines from 3rd to 20th March in every SAQ shop.

5.0 from 2 reviews
Mushrooms, hazelnut and Asiago cheese quiche.
Prep time
Cook time
Total time
: Appetizer
Cuisine: Italian
  • 1 confection of puff pastry
  • 40 gr. of dried Porcini mushrooms
  • 2 medium potatoes
  • 100 gr. of Asiago cheese (or Cheddar), diced
  • 70 gr. of roasted hazelnuts, crushed
  • ½ glass of milk
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • 1 egg
  • ½ teaspoon of dry thyme
  • Salt pepper
  1. Soak the porcini mushrooms in water for 15 minutes;
  2. Peel the potatoes and cut them into small pieces;
  3. Drain the mushrooms well and chop finely;
  4. In a skillet, heat the olive oil with the garlic, add mushrooms and potatoes, salt and pepper. Cook about 5-7 minutes and then set aside;
  5. Preheat oven to 180 ° C, line a pie pan with parchment paper, and cover with puff pastry, set aside;
  6. In a bowl, mix the egg with milk and thyme;
  7. Put mushrooms and potatoes mix over the puff pastry, add the cheese;
  8. Pour the egg mixture and sprinkle with hazelnuts;
  9. Bake for about 20-25 minutes.

Torta salata con porcini, patate, nocciole e Asiago.

tartelette champignons et fromage ok

5.0 from 2 reviews
Tartelette champignons, noisette et fromage Asiago.
Prep time
Cook time
Total time
  • 1 confezione di pasta sfoglia
  • 40 gr. di funghi porcini secchi
  • 2 patate medie
  • 100 gr. di formaggio Asiago (o cheddar), a dadini
  • 70 gr. di nocciole tostate, tagliate grossolanamente
  • ½ bicchiere di latte
  • 1 spicchio d'aglio
  • 2 cucchiai di olio d'oliva
  • 1 uovo
  • ½ cucchiaino di timo secco
  • Sale pepe
  1. Mettete a bagno i funghi porcini in acqua per 15 minuti;
  2. Sbucciate le patate e tagliatele a pezzetti;
  3. Scolate bene i funghi e tritateli finemente;
  4. In una padella, scaldate l'olio d'oliva con l'aglio, aggiungete i funghi e patate, sale e pepe. Cuocete circa per 5-7 minuti e poi mettere da parte;
  5. Preriscaldate il forno a 180 ° C, rivestite una teglia con carta da forno, e coprite con la pasta sfoglia, mettete da parte;
  6. In una ciotola, mescolate l'uovo con il latte e timo;
  7. Mettete il mix di funghi e le patate sopra la pasta sfoglia, cospargete il formaggio;
  8. Versate il composto di uova e spolverate con le nocciole;
  9. Cuocere in forno per circa 20-25 minuti.

Codfish croquettes

polpette di merluzzo

french version english version italian version (scroll down)

Any recipe, savory or sweet, is made to be shared. It doesn’t matter if you are using books, magazines or Internet, the most important is sharing. That’s why when I found out that “Le Bloggalline” promoted a food contest where food bloggers had to realize the recipes of other food bloggers I accepted immediately the challenge! Read more