#Cheddar Fuso

[snackaperitivo]

Cheddar Fuso

Migliora la tua esperienza di spuntino con il piacere cremoso del Cheddar Fuso di Aperisnack. Questi snack al cheddar fuso offrono uno spuntino soddisfacente e saporito, unendo la ricchezza del formaggio fuso alla comodità di uno spuntino.

[deanmotherfuckingwinchester]

“Avete un solo, enorme, problema in ogni vostra forma: siete troppo disfattisti. E te lo sta dicendo chi, un tempo, era davvero disfattista. Prova a pensare a tutto questo come ad un nuovo inizio per entrambe, prova a capire come... come tornare ad avere una connessione con lei.”

Lascia cadere i cheeseburger tra le morbide fette di pane appena scaldato, aggiunge il cheddar - in dosi abbondanti- e nel farlo versa un po’ di formaggio fuso sull’indice. Scotta, ovviamente, ma soffia sulla parte lesa e succhia la piccola ustione per ripulirla dal formaggio. Nulla di grave.

“Mh? Non è stato semplice sai? Neanche per noi! O io crepavo, o crepava Cass oppure... qualcuno tentava di mettercela nel Culo.”

Scrolla le spalle ed allunga il piatto, enorme,verso l’angelo.

“E non ho fatto nulla: ho solo ammesso qualcosa che sapevo dal principio, ma senza paura o preoccupazione. Ed ora eccoci qui, insieme, con Lucifero che scopa nel mio seminterrato con il suo futuro marito, suo figlio che scopa con un semidemone e Sam che scoreggia senza sosta.”

Sorride poggiando le mani sui fianchi.

“Come in una puntata di Seventh Heaven.”

"Ciao Dean."

@deanmotherfuckingwinchester

(//Mo la smetto, giuro.)

[yespuglia]

#Repost @man_vs_food_grottaglie • • • • • GOMORRA BURGER -burger da 200g di manzo -manzo affumicato -pomodoro -patata grilles -insalata -burger di patate con cheddar fuso - mozzarelle (ciliegino) -maionese . . #apulia #paesaggiitaliani_official #huntgramitaly #inpuglia365 #ig_italia #direzioneitalia #super_borghi_channel #pugliagram #volgopuglia #gomorra #gomorrafood #foodporn #italyfoodporn #puglia#baffettofood #grottaglie #grottagliefood #taranto (presso Grottaglie) https://www.instagram.com/p/Bv9fWkFFcif/?utm_source=ig_tumblr_share&igshid=adoiv02o5oqo

[relaxingcooking]

Secondo Marilyn Brown direttrice del “consumer test chicken” de la Heinz lo sloppie joe fu inventato da un cuoco chiamato Joe, appunto, di Sioux city in Iowa, negli anni ’30 e da allora é diventato popolarissimo nei fast food.

Lo sloppie joe e’ un panino farcito con carne macinata di manzo, cucinata con cipolla, concentrato di pomodoro, ketchup, peperone verde e differenti tipi di spezie, estremamente facile da preparare e rapido. Ha un gusto particolarissimo, se non lo avete ancora assaggiato… be dovete farlo 🙂 . Esistono differenti varianti, il pane per esempio, che puo’ essere il classico panino da hamburger o il pane da sandwich, quello che preparo io é con aggiunta di formaggio cheddar, che piace tantissimo a mio figlio 🙂

La comodita’ di questo piatto é che non bisogna preoccuparsi di pesare gli ingredienti, non si deve preparare hamburger, perché  la carne macinata si mette in padella cosí com’é ed pronto in pochissimo tempo.

Per 4 persone vi serviranno:

500 g di carne mezza cipolla tritata grossolanamente 1 spicchio d’aglio (opzionale) mezzo peperone verde un paio di cucchiai di olio qualche cucchiaio di ketchup qualche goccia di salsa worcestershire 1 cucchiaino di zucchero di canna (la ricetta originale ha qualche cucchiaio di concentrato di pomodoro ma io non lo uso) e al posto della paprika, il pepe e un po’ di cumino uso un mix di spezie per tacos che si trova facilmente in tutti i supermercati, ovviamente se voi non lo trovate usate le spezie che avete a disposizione. formaggio cheddar (la quantitá a gusto)

Fate soffriggere la cipolla e il peperone con un pochino d’olio, aggiungete la carne e lasciate cuocere per una decina di minuti, aggiungete la salsa worcestershire, il ketchup, lo zucchero di canna e le spezie, se necessario aggiungete un goccino di acqua, sale e pepe a gusto e lasciate cuocere a fuoco medio per altri 10 min. Agiungete il formaggio, quando sará completamente fuso servitelo sui panini caldi o leggermente tostati, come preferite.

Sloppy joe Secondo Marilyn Brown direttrice del "consumer test chicken" de la Heinz lo sloppie joe fu inventato da un cuoco chiamato Joe, appunto, di Sioux city in Iowa, negli anni '30 e da allora é diventato popolarissimo nei fast food.

[blupad]

Panini al formaggio.

Cheto, buonissimi, leggeri e facili da fare 🙂 Ricettina?? 20 gr di farina di mandorle (un cucchiaio), 10 gr di farina di psillium (un cucchiaio), 30 gr di formaggio cheddar, 20 gr di pizzarella (o pizzottella), 1 uovo intero, 1 cucchiaio di broadmix (preparato per il pane, trovato su Amazon

). Burro chiarificato fuso (un quadratino). Per far lievitare io ho usato cremor tartaro, un cucchiaino. ~…

[onceinrome1]

The World’s Favorite Pasta Shapes – A Guide for Pasta Lovers

Italy travel tip shared by Amanda Clark

Delicious dinnertime staple and favorite among kids and adults alike – pasta is a cultural phenomenon. It’s so popular that National Pasta Day is celebrated on the 25th of October each year!

Done well, it can be one of the most delicious and comforting meals in the world. And as well as being a source of protein, the complex carbohydrates in pasta increase your body’s production of serotonin, the neurotransmitter that triggers feelings of happiness and well-being. It’s no surprise then that the average Italian eats 60 pounds (27 kilograms) of pasta a year while the average North American eats about 15 pounds (7 kilograms) a year!

When it comes to pasta types, everyone has a personal favorite – find out if yours is one of the world’s most popular pasta types below! But before that enjoy this handy little guide to pasta shapes that we put together:

The Ultimate Guide to Pasta Shapes

The World’s Most Popular Pasta Types

Tuck into this spaghetti carbonara on our Taste of Testaccio Food Tour in Rome!

Spaghetti

The most popular pasta on the planet – spaghetti needs no introduction. It is, in fact, so popular that it accounts for two-thirds of all pasta production worldwide! The long, thin, cylindrical pasta started being produced with machines in the early 1800s and it had gained immense popularity by the latter half of the 20th century.

It works well with every pasta sauce ever made – from heavy meat sauces to clam broths – but in Italy spaghetti is never served with meatballs. Instead a popular and iconic accompaniment to spaghetti is carbonara sauce – a simple combination of garlic, pancetta, egg and cheese.

You can enjoy Rome’s most famous pasta dishes including spaghetti carbonara our Taste of Testaccio Food Tour in Rome!

  Chunky sauces cling to fusilli’s spirals easily. (Photo credit: BBC Good Food)

Fusilli

Fusilli comes from the Italian word “fuso” which means “spindle”. The traditional short spiral pasta originated in Southern Italy but there’s also a long version which Italians call fusilli lunghi!  These corkscrew-shaped beauties are only found in supermarkets today thanks to two Italian-Americans who developed the first machine for the industrial production of fusilli in 1924.

Fusilli is essentially the lovechild between rotini (with tighter twists) and eliche (with looser spirals). The tight spirals create a pleasing texture, while also helping sauces – particularly coarse, chunky ones – cling to the pasta.

Learn how to pair wines with food – including Roman pasta dishes – from one of only 100 Executive Wine Master Sommeliers in the whole of Italy on our Italian Wine & Food Pairing Class!

Spicy penne arrabbiata is a popular dish down in Calabria. (Photo credit: Tasting Table)

Penne

Penne is without a doubt one of the most recognizable pasta shapes in the world. Cut to resemble the nib of an old feather quill, penne’s slanted ends draw in sauce as a pen nib would ink. If you’re shopping for it in Italy you’ll find both lisce (smooth) and rigate (ridged) versions, but the latter is more common as the ridged texture helps thicker sauces cling to the pasta. Make sure you cook your penne al dente – this translates to “with bite” – and serve with a full-flavoured sauce like pesto or a zingy  arrabbiata (literally “angry” pasta) as they do down in Calabria where the red chilli pepper (peperoncino) is king! 

Learn how to make all sorts of types of fresh pasta from scratch as well as the sauces to go with them on our Authentic Florence Home-Cooking Class!

Mac ‘n’ cheese is responsible for the popularity of macaroni.  (Photo credit: Taste.com.au)

Macaroni

Thanks to mac ‘n’ cheese, macaroni is one of the world’s favorite types of pasta! If you’re heading to Italy and want to avoid shocking the Italians when you order, remember that mac ‘n’ cheese isn’t a thing there! The casserole consisting of macaroni pasta and a cheese sauce (most commonly cheddar) was invented in the U.K. by an English businesswoman named Elizabeth Raffald and featured in her 1770 book The Experienced English Housekeeper.

While not nearly as well-loved in the U.K. as in the U.S., the simple comfort food has been embraced by hipsters and as a result, has experienced a surge in popularity over the last decade. You’ll often find it being served in trendy eateries and from food trucks.

Eat some authentic Italian pasta dishes on our Twilight Trastevere Food Tour!

The post The World’s Favorite Pasta Shapes – A Guide for Pasta Lovers appeared first on Eating Italy Food Tours.

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[daisyoguonu]

Prawns la fusilli

I like pasta a lot, and fusilli are my favourite.The word fusilli comes from fuso, as they are traditionally spun by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.

Prawns la fusilli

2 cups of Fusilli

100g king prawns

1 tablespoon Jumbo chicken stock

284 ml double cream

3 tablespoon coconut oil

1 tablespoon butter

50g red cabbage

50g cheddar cheese (diced in cubes)

1 onion

1 teaspoon Cameroonian pepper

1 tablespoon sunflower seeds

1 tablespoon pumpkin seeds

 Directions

Boil fusilli in water with 1 tablespoon of coconut oil , until tender(depending on how you like your pasta)

Heat a pan or wok.

Add 2 tablespoon of coconut oil.

Add sliced onions and red cabbage,cheese,jumbo chicken stock and pepper.

Stir and add in prawns and double cream.

Allow to simmer for a little bit and add in the fusilli.

Add in 1 tablespoon of butter.

Turn off the heat and allow to cool.

Sprinkle in sunflower seeds and pumpkin seeds .

Enjoy.

[snackaperitivo]

The Ultimate Guide To Patatine And Cheddar Fuso With Aperisnack.Com

Italy, renowned for its rich culinary heritage, has always celebrated flavors that resonate with both tradition and innovation. At Aperisnack.com, we are thrilled to introduce two delightful additions to our snacking family: Patatine and Cheddar Fuso. These products embody the essence of modern Italian snacking, merging the timeless love for good food with contemporary tastes and textures.

The Allure of Patatine

Patatine, or potato chips, are a staple in the Italian snacking world. Their crispiness, lightness, and versatility make them a beloved choice for aperitifs, casual gatherings, and spontaneous cravings. At Aperisnack.com, our Patatine are crafted with the finest potatoes, ensuring each chip is perfectly thin, evenly cooked, and seasoned to perfection.

The History of Patatine in Italy

Though Patatine may have origins tracing back to different parts of the world, they have found a special place in the hearts of Italians. Introduced to Italy in the 20th century, they quickly became a favorite due to their simplicity and the comfort they provide. Today, Patatine are synonymous with social moments, shared laughter, and the joy of eating together.

Why Aperisnack.com’s Patatine Stand Out

At Aperisnack.com, we believe that the quality of ingredients and the care in preparation make all the difference. Our Patatine are made using premium-quality potatoes sourced from local farms. Each batch is carefully cooked to achieve that perfect golden hue and irresistible crunch. We offer a variety of flavors, from classic salted to innovative herb blends, catering to every palate.

The Creamy Delight of Cheddar Fuso

Cheddar Fuso, or melted cheddar, is a game-changer in the snacking arena. It adds a rich, creamy, and savory element that can elevate any snack. Whether used as a dip, a topping, or a key ingredient in recipes, Cheddar Fuso brings an indulgent twist to traditional snacking.

The Origins of Cheddar Fuso

While cheddar cheese has its roots in England, the concept of Cheddar Fuso has been embraced globally, adapting to different culinary cultures. In Italy, where cheese is a cornerstone of the gastronomic identity, Cheddar Fuso has found its niche among those who appreciate robust flavors and smooth textures.

Cheddar Fuso at Aperisnack.com

Our Cheddar Fuso is crafted to provide the perfect balance of flavor and meltability. We use high-quality cheddar cheese, known for its sharp and tangy profile, which is then expertly melted to create a smooth and creamy consistency. This versatile product can be paired with our Patatine for a delightful snack or used in a variety of culinary creations.

Pairing Patatine and Cheddar Fuso: A Match Made in Snacking Heaven

The combination of Patatine and Cheddar Fuso is a testament to how simple ingredients can create extraordinary experiences. The crispiness of Patatine complements the creamy texture of Cheddar Fuso, offering a delightful contrast that is both satisfying and addictive.

Serving Suggestions

Classic Dip: Serve Patatine with a generous bowl of Cheddar Fuso. The warm, melted cheese enhances the crunchiness of the chips, making each bite a burst of flavor.

Loaded Patatine: Top a plate of Patatine with Cheddar Fuso, crispy bacon bits, chopped green onions, and a dollop of sour cream for a decadent treat.

Cheddar Fuso Nachos: Layer Patatine with melted Cheddar Fuso, jalapenos, olives, and diced tomatoes. Bake until the cheese is bubbly and serve with salsa and guacamole.

Cheddar Fuso Sandwich: Spread Cheddar Fuso on fresh bread, add a handful of crushed Patatine, and toast until golden. The result is a crunchy, cheesy delight that is perfect for a quick snack.

Why Choose Aperisnack.com

At Aperisnack.com, we are committed to delivering products that meet the highest standards of quality and taste. Our Patatine and Cheddar Fuso are no exceptions. Here’s why you should choose us:

Quality Ingredients: We source only the best potatoes and cheddar cheese, ensuring that every product we offer is of premium quality.

Authentic Flavors: Our recipes are crafted to highlight the natural flavors of the ingredients, providing an authentic snacking experience.

Innovation: We continuously explore new flavors and combinations, bringing exciting and delicious options to our customers.

Customer Satisfaction: Your satisfaction is our priority. We strive to provide excellent service and products that exceed your expectations.

Join the Aperisnack.com Community

We invite you to join our growing community of snack enthusiasts. Follow us on social media, share your snacking moments, and discover new recipes and serving ideas. At Aperisnack.com, we believe that snacking is more than just eating – it’s about creating memories, sharing joy, and savoring the little moments that make life special.

In conclusion, Patatine and Cheddar Fuso from Aperisnack.com are the perfect companions for any snacking occasion. Their quality, flavor, and versatility make them must-haves in your pantry. So, whether you’re planning a cozy night in, a lively aperitif with friends, or just a solo snack session, Aperisnack.com has got you covered. Enjoy the best of Italian snacking with us, and let every bite be a celebration of flavor and fun.

[thuthu220100]

Categoria: Dolci

Per 2 chaffle

Uova 120 g (circa 2 medie)

Provola 120 g

Per spennellare

Burro q.b. (o olio)

Preparazione

Chaffle, passo 1

Per preparare i chaffle per prima cosa grattugiate la provola con una grattugia a fori larghi (1), poi sbattete le uova in una ciotola con una frusta (2). Versate il formaggio grattugiato nella ciotola con le uova (3).

Chaffle, passo 2

Amalgamate il tutto con la frusta (4). A questo punto scaldate una piastra da waffle a una temperatura medio-alta e spennellate entrambi i lati con burro fuso oppure olio (5), poi versate all’interno il composto utilizzando un cucchiaio (6).

Chaffle, passo 3

Dopo aver aggiunto l’impasto (7), chiudete la piastra e cuocete per 4-5 minuti. Trascorso questo tempo, aprite la piastra (8) e aiutatevi con una spatola per rimuovere i chaffle. Servite i chaffle caldi con una noce di burro (9)!

Conservazione

I chaffle si possono conservare in frigorifero per massimo 2 giorni.

Si sconsiglia la congelazione.

Consiglio

In alternativa alla provola potete scegliere anche un altro tipo di formaggio, a seconda di come avete intenzione di consumare i chaffle: per una colazione dolce, per esempio, potete utilizzare la mozzarella per pizza che ha un sapore più neutro, mentre per un sandwich salato potete optare per il cheddar!

Se desiderate potete aromatizzare l’impasto con curcuma o paprika per aggiungere una nota speziata.

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