Dried Fruit Christmas

ricotta tart and sour mushroom risotto

This came from Laura Ravaioli, which I love, I think it's one of the few women he's still cooks the enthusiasm of the first day, has that special light in the eye, which lights up only when something involves you completely, eyes that are still full of wonder at seeing the magic of growing a puff in the oven, which brings us together, because for me the cream puff is pure magic!

is not the pie I've forgotten hahaha, I changed a few things to suit our tastes, especially cooking, very very slow 140 ° that lasts for hours, instead of the traditional 170 degrees for one hour, I prefer cooking slow to get a filling, creamy compact that melts in your mouth, fragrant.

It 's a very quick easy recipe (except the kitchen which takes about 3 hours), plus the raw material is good the better.

pastry Ingredients:

300 g cake flour Molino Rossetto

150 g sugar I flutter fine granulated

150 g of butter I used "German" of Lidel if I can find the blog explaining the quality of butter I put it is really shocking!

2 lemons, zest only

vanilla extract to taste 1 teaspoon baking powder for cakes

1 egg yolk and two egg *

Incorporate the butter into the flour, sand , add sugar, eggs and spices, all very quickly.

Let rest in refrigerator at least 20 minutes.

Ingredients Filling:

250 g sour cherry jam 400 g of ricotta

very firm

2 tablespoons lemon peel 2 witch

140 g sugar 3 egg yolks.

sieved cottage cheese and blend all the ingredients, and beat them without without incorporating air.

Grease and flour with the bread crumbs from a mold 22, if the mold is opened, the center put a piece of paper hole about 10 cm in diameter in order to prevent sticking.

Remix the pastry and roll out quickly 4 mm high, lining the mold Guardini and puncture the bottom.

Spread the jam and cover lightly with the mixture of ricotta

With the remaining dough get the strips.

Bake at 140 ° until golden brown (about 3 hours) until the end for 5 to 10 seconds turn on the grill and brown diamond pattern of the filling.

before throw cut the cake or put it in the refrigerator for several hours.

* I always prefer those living and breeding ground not only because I really feel sorry for those poor chickens but also for the health of my family, many farms use antibiotics, then we administer antibiotics to us through our preparations we do with so much love and passion, with the hope that they are more genuine and good)

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This is my simple mushroom risotto unpretentious did it my way I know that the cheese is hard and it is not usually covered in saffron risotto with mushrooms, but now I put it for years and I can not put ihihih.

Mushroom Risotto

arborio rice 400g unrefined (of many, many proven I think the most good is MD)

100 g of white wine

2 tablespoons clarified butter I do at home but also buy ready

300g porcini

Shallot

boiling broth to taste

100 g grated Parmesan cheese Parsley

Saffron to taste Salt to taste

Place the wok over a medium bowl, add ghee and wait for it to melt.

Add the shallot and cook, (as is the clarified butter does not burn as easily as normal butter and the flavor is more intense), add the rice.

The rice should be transparent and must not darken or burn, as well as transparency, the hollow sound in the mix it warns us that he arrived at the right point of roasting.

Add the mushrooms and brown (the mushrooms release their water to flavor the rice and continue cooking without allowing for other liquids), slowly incorporate the wine will gradually fade out because otherwise you could boil the rice and not flavored.

Add a ladle of broth to vote, without incorporating the following if the former is almost completely absorbed, to all cooking and add the saffron and salt.

The parsley should be added outside the flame, like Parmesan, stir well and cover for 5 minutes.

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"Colour String .... TO FRIEND OF THE HEART .... LORY B"

"Preface"
I dedicate this recipe to a friend of the heart.
Here, Lory B. this is little surprise that I had announced ... even if the recipe is not unknown ... but I send you because you are part of all those simple .. a very good wife is a good mother. Of course I could write something better ... maybe ... ... a brand new recipe ... if not done and why you believe ... the title says it all ... a "star" shining in this great kermes confectionery art of home ... with the title sequence to hit me ... I could not help but do you know ... just the thought ... with respect to a special person as you are. I hope you agree with the warmth and gallantry of me ... .. this humble thoughts .. .. but most of all our affection and friendship that can last for a long time. THANKS LORY B.
"WHAT YOU NEED"
manual or a planet ... you do not miss as you do ...
a rolling pin
a pan fried x
two sheets
baking paper
"INGREDIENTS"
.... This is a heavy dose halved if you want ..
1kg 700gr of flour .. divided into "00" more 300gr of Manitoba ...
4 fresh eggs .. ..
50 g butter at room temperature ...
15 grams of fresh yeast or 7.5 g of the dry master baker ... .. Angels of Bread
1 / 2 cup of olive oil ... (100 gr)
1bicchiere .. fresh whole milk (200ml)
150 g sugar end ... more of what you'll need to spread a layer on the sheets but not abundant enough ....
2 packets of vanilla ...
2 whole oranges, grated peel of 2 ... fresh
2 grated peel of 2 lemons .... fresh whole untreated
a pinch of salt up
vanilla icing sugar to taste (optional)
2 liters of sunflower oil frying x
"PROCEDURE"
Put Sift the flour ... ... Table Fountain ... Add all ingredients except the skins ... .. incorporates as from the center with your hands ... ... the ingredients with the flour until it becomes the right consistency and you have to work well. Without this ... Divide the dough into 4 equal potions .... at this point you have to roll out each piece into a sheet the size of a dinner plate ... and on each sheet must spread throughout the sugar over the surface .. zest ... you can also split the skins ... I mean ... put those two on the other two orange and the lemon ones ... .. ok !!!... Now if you wrap up ... virtually all the same dough as if I did ... and the noodles with a sharp knife cut them into strips all ... just like if they had those rolls of stars streamers. Put all these rolls between two towels to warm and let them grow a little bit x half an hour. After this time you only have to fry in a pan as they are closed ... .. not too much heat ... see that while they are fried in a nice caramelized girandoline seem so ... . Drain on absorbent paper and serve with vanilla icing sugar (optional) ... will delight children and adults. Hello Lory B.
"GOOD LIFE FOR YOU"

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"Preface"

After the recipe ... delicious ... "Galani ... ... as promised ... I could not give this wonderful cream ... that is ... in my humble opinion ... the founder of the chocolate cream. In Campania ... traditionally the feast of the carnival ... it makes the pudding with the gossip ... this combination successful ... cheers the homes of us all while maintaining the authenticity of a time where it was made with pig's blood .... unfortunately ... there are currently no longer a medical fact .... but in the surrounding areas and beyond ... where there are houses and raise their own ... ... a pig ... still do with blood and I tell you quite frankly ... even if it seems unpleasant to say ... is something of a Goduria sublime to say the least ... ... little more than Nutella ... I told you all !!!!..... The blood was his own part and not feel even the slightest hint ... ... it was by pure binder but in the the same time ... the cream became a creamy smooth ... like a mousse ... shame !!!... were different times. Now everything is changed since it was banned ... ... ... apply changes due to this wonderful cream ... no eggs ... just ... just ... you did not lose his traditionality. He is currently a cream became a thousand resources you can use it anywhere ... .... ... x also on profiteroles stuffed with a cake for little boys ... a lot of confidence ... well ... you lick a mustache though there have ... and fingers ... for sure. Then, peering
ingredients ... you immediately understand that it is a whole chocolate cream ... just change the amount of flour or starch or starch x to make a suitable cream to the recipe to do .... even frosting x Word of the Father ...." ... try it out yourself.

"WHAT YOU NEED"

manual

a whip or a whip

a steel pot with thick bottom ...

a sieve

container / x re ... keep it airtight, or else ...

"INGREDIENTS" ; ;

1 liter of fresh whole milk to ... temperature

80g of starch Maizena plus two or three tablespoons of flour "0 "....

500g caster sugar ...
200gr of Perugina chocolate or ... Another

200g of dark chocolate ... I put that to 60 %....

100gr of fresh butter ... Granarolo
a sachet of pure cinnamon of Madma ... ... or else

1o2 sachets of vanilla .. Angels of Bread ... or else

drops of Perugina chocolate or milk chocolate or white chocolate pieces to pieces to be put at the end ... .. when everything cool on the surface on display (optional)

cocozza and orange peel (optional) to taste ....

"How To"

In a steel pot pour the cocoa sifted sugar ... ... and starch also sifted slowly add the milk ... ... ... flush with the aid of a whip ... all mixed up very well by placing the sieve and pour over
the filtering the entire pot. Put on slow fire ... ... .. and always stirring add the butter, dark chocolate and bring to a boil. when everything is congealed and thickened ... turn off and add the cinnamon and vanilla and continue to turn to mix the spices ... you just need to cool down ... the cream. When it is cold ... or add chocolate chips or bars or made into pieces .... the proportions will always be to your taste and convenience abound .... personally ... I feel more than the taste of chocolate .... BUT !!!!... CAGGIO Fà are gorgeous ... I lust ... when I sink a spoon into this heady cream pudding. You just have to mix all the flavors ... waiting for the next day ... to be able to enjoy the best of its flavor ...." "..." TRY TO BELIEVE THE WORD OF FATHER. "

NB: Eventually the cream will be dense and creamy, velvety ... ... but if you want to keep for several days despite losing a bit ... '.... its density can be done easily ... because there are no eggs there .... just have to dip your say ...." ENJOY "... to you all ... from Santa.

"GOOD LIFE AND GOOD CARNIVAL"

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"Galana VENETI ...

"Preface"

last few days have passed and already the Christmas holidays approaching that of the carnival .... but before we get there .. I think a bit ... 'in Italy ... there is the feast of St. Annual ... where it is celebrated with big bonfires ... embers and fireworks. In the top of each beacon to bring a puppet figure of an old, indicating that the old year is gone and entered the new one ... we shall meet together around ... ... well to warm the cold ... but also to pray that the new year bring us something positive. I hope this festival continues to be ... and the only time ... us mere mortals ... we come together to stand united neighbors without rancor and hate .. but in a unique solution: "PEACE "!!!!!!!!

will tell you ... you who are Napoletano we write down a recipe Veneta ???.... I answer now, I do not think that being Napoletano ... I can not run and write a recipe another region ... too bad of a form of selfishness and arrogance to say that the Neapolitan recipes are the best ... I do not like, in any way ... or in the future will show you that will get other recipes from other regions. .. I say this without hypocrisy, but with absolute certainty that you are ... in the blogghisti give and receive recipes ... this unites us ... not because it divides us ... if it were ... ... we will all be presumptuous and tell the truth ... the person who is .... not with me is quite agree .... is there !!!!!.

But back to this recipe that ... at the time ... I found in a booklet of recipes Regional ... do not know if it's right .... I hope that I do not Veneti if you do not want and just ... well I hope that some followers Venetian give me confirmation of its true origin. When I run ... I was amazed by the softness and fragrance of these "Galana" and the lightness that. I started with this union between North and South .. .. just go with x near the famous bloodless pudding ... .. which then give the recipe ... I think you need to lick mustache .... word of Babbo.

"WHAT YOU NEED"

Crafts ..... but if you want you can help with a planet with the Ganges .... first .. and then transferred to the ' dough on a wooden board or a marble slab to finish work it

a rolling pin

x a wheel cut the dough into strips

a heavy-bottomed frying pan x ... possibly ...

"INGREDIENTS"

Serves 6

300g of flour "00" or more .. .. Divella

x 1 teaspoon baking sweet bread Angels .... or else ...

1 / 2 teaspoon ground cinnamon ... good quality ...

3 tablespoons granulated sugar ...

a small glass of whole milk fresh ... ..

a glass of brandy ...

100g butter, melted and cooled down ... good quality ....

4 egg yolks .... fresh ....

lemon peel only the yellow part ... ..... cool ....

a pinch of salt until

icing sugar as required ....

x frying oil sunflower ... ...

"How To"

Put sifted flour into a bowl, add sugar, cinnamon, a pinch of salt and baking powder. Then add the egg yolks, milk and stir. Sprinkle with the brandy, aggiungeteil melted butter and lemon zest. Knead the dough with your hands, bring it on a wooden board or marble and knead until all is well blended, then take a rolling pin and roll into a sheet of a thickness not too low. Cut the pastry into strips three centimeters wide and fifteen long, formed by these nodes that fry in hot oil, let it brown, drain and sprinkle with icing sugar.

NB: I have transcribed the recipe without changing the original .... I consider it inappropriate to do otherwise .... these are the famous carnival gossip or lies ... if someone does not know any ... region has its original name ... I hope someone will come forward with names and combined recipes. Thanks to all of you ... as Santa.

"GOOD LIFE FOR ALL"

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"Yarrow CAKE FAST"

"Preface"

Dear friends, I wish you all inanza a year full of health and well-being ... I'm back among you ... there are reasons for not working .... but the fact remains that when I was a bit 'of time ... usually at night ... it has not been followed. I saw in your blog ... and as always happens after the holidays ... the recycling of what is left of the party ... and I must say in truth that all the recipes that you did ... I liked it so much. But never like this year I was not even a crumb of cake and so on .... then I returned with this recipe ... that today I created an x \u200b\u200bfriend who turned 50 of age ... . not having time to make pasta, puff pastry ... x due to the purchase already cooked and beautiful ... and I say with sincerity that the one I bought was very good ... almost no longer convenient make it at home too long ... and if you do not Bravin is not good. By doing this I have greatly speeded up the recipe .. so called "fast" ... and finally the result of the tasting was a riot. Certainly after ste ... it's not that the parties Deale ... ... but as a slice, the calories you can eat in peace ... if abused ... then that is a bomb ... a you leave this dilemma ... the run or not run ????...... but in all sincerity I tell you to run it .... does not die x a slice of a delicious cake ... Naples to know what they say: "E 'BELLO O' Magna AHIAHIAHIAHIAHAI ".... .... GO TO THE RECIPE.

"WHAT YOU NEED"

a blender or a planetary

bowls

pass meshed

a spatula

a hand whisk

a tray or cake in a rectangular or round rigid paperboard ... ... golden color

a pastry bag with its jets with a smooth ... the mouth of a cm and the other half of ... a cm ...

"INGREDIENTS"

Three layers of puff pastry already cooked to 28-30 cm long, rectangular or round as you like ... bought in specialist shops selling products x x sweet ...

"INGREDIENTS FOR CREAM CHANTIGLIè"

and a half liters of partially skimmed milk ... ... Steligarda of long-life.

10 egg yolks ... medium size ...

300g of castor sugar

240gr of flour "00" ... or else ... Divella

pure vanilla extract 2 bags of bread ... Angels .. or other

a phial of orange aroma ... Bread of angels ... or else

1 vial lemon aroma of bread ... Angels ... or else

2 vials of aroma Rum Bread of Angels ... ... or else

400ml vegetable cream de lla Hoplà ... Or other

"coffee cream"

125g of coffee cream (see post) entitled ... .. "O'BURR CO 'CAFE' .... I halved the dose

vanilla icing sugar ... when is enough to cover the cake ... ... ... Angels of Bread or other

"PROCEDURE"

the day before or the same ... ... do the creams ... as described in the recipe as instructed. When the custard has cooled add the cream ... that you have installed on two occasions ... ... mix it with the aid of a spatula from the bottom up ... all very well. Prepare the two creams ... you just need to wrap the cake ... as follows, take the tray ... put a little 'cream in the middle of that ... will serve to stop leaning on the cake ... first layer of puff pastry .. well decentralizing the center of the tray with it. Take the pastry bag and fill it with cream Chantigliè .... remembering to keep some '... to finish the edges of the cake ... before you put the nozzle of one centimeter and a half .. smooth ... and begin to make a strip close to another on the basis of keeping to a pulp ... cm ... taken from the edge with a spoon the coffee cream and all ... .... corspargetela evenly over cream chantigliè ... at this point ... you put on the second layer of pasta ... at slightly to make that stick on creams that do the same ... after the first practice with the strips .. but only chantigliè cream ... you just need to put the last layer of pasta, too ... ... at the side edges finished with cream that you put aside everything well smoothed ... .. . before making the final decoration ... well ... sprinkle with powdered sugar ... pass over the surface .. so that you can not see the dough ... clean with a damp cloth sugar that is placed on the tray around to it ... at this point ... change the nozzle in front of the pocket and put that one .... and one cm from the bottom side of the cake ... let the cream sticks to the perimeter of it. The cake is finished ... you just have to make her feel a bit 'in the fridge to mix everything ... but remember to put out a few hours before consumption.

NB: I hope, as always, was sympathetic .. I tried to explain it simply as if you were doing ... you let your imagination your creativity .. .. .. you will not you miss this exquisite gift cake that has nothing to envy to those bought in the bakery in saving a lot of pennies ... but ... with the power that you eat something fresh natural ... I always remember my motto: "TRY TO BELIEVE" .... who's already proven .. I know if I say the true friend of mine ... renewal again best wishes for your 50 years. Goduria good at all ... from your friend ... always Babbo.

"GOOD LIFE FOR ALL"

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There is never the wish of a mad pizza?? We understood: the homemade pizza I do it in a very simple and fast, like this:


Ingredients

gr. 500 square
pulp 350 ml of tomato
gr. 250 grams of mozzarella
. 50 of Grana Padano cheese

extra virgin olive oil salt and pepper to taste


Roll out the dough to the pan in the oven, in a bowl, mix the tomato sauce with salt and a little 'black pepper and then on to the pasta. Finally add the cheese, already cut into slices, cheese and a drizzle of oil. Bake in preheated oven (150 ° / 180 °) for about 20 minutes. The result is a soft pizza base with the above, but crunchy, like Neapolitan cake ... if you like pizza try it, it certainly is not the real Neapolitan pizza is tasty, but certainly better than the frozen pizzas from the supermarket (and more genuine ...) and many fantastic pizza from Neapolitan pizza makers passed off as local ...
... and bon appetit!

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"O'BURR 'CO' CAFE .... AND NO 'CREAM'

"Preface"

This is a cream very easy to do .... .... do not contain egg has a different flavor ... but at the same time knows the taste of coffee ... coffee ... we desire and seek every time we try something sweet to the taste of coffee ... but we never find ... we're always looking to hear that unmistakable aroma x ... even when we go to the bar ... we do not always go .... Neapolitans in the same bar ... just to find the right one ... that bar that knows how to make coffee aroma and unique taste that when you drink ... ... you feel after you have left ... in the taste buds. .. a pleasant feeling ... that feeling you I can feel with my cream butter .... which will further enhance the aroma of coffee ... ... ... give me confirmation and a great combination ... also it may seem otherwise ... but I guarantee you that fits perfectly ... and when you do it ... and try to see if they come and well ... I do not know if you can not continue to try again with the first ... finger .... then with a spoon .... see if I have reason. This cream is very easy to do ... give a special touch to your cakes ... lends itself very well to cover and decorate the cake ... it goes very well to fill small puff ... puff pastry for a pie ... to make the thin layers of chocolate cake ... and so on ...." "..... TRY TO BELIEVE certainly is not new .... but now .... 80 years ago ... I think it was ... yes, dear people .... this recipe was passed down to me by the mother of my mother ... when there was nothing ... which did not exist today .... as many recipes where the cake was bathed with the "Vermouth" ... was and is the first liqueur was used to this .... and who's had ... we went to ask that person for half a glass ... to make a birthday cake to his son ... this is the simplicity that coexisted at that time .... between people. I apologize ... but it is a fact that I had to do ... especially for all people today who do not have ... a certain age .... and to let you know ... at that time what life was like and how had united all .... here .... Thanks.

"WHAT YOU NEED"

manual .... then there was the blender or planetary ... but simply ... the famous ... "".... Cucchiarelli said in Naples .... but you can use well .. one of these machines or a whip hand going very well.

a bowl ..

"INGREDIENTS"

you transcribe the generous quantities .... you can easily halve ... based on what you have to do ...

250g of fresh butter ... unsalted butter at room temperature ....

20-25g of instant coffee of the "Nescafe" ... rich taste great aroma ...

from 100 to 150 grams of extra fine sugar ...

little warm water ... just enough to x is that coffee becomes a creamy sauce ....

"How To"

Start to cream the butter, at room temperature, then soft, Cucchiarelli with or whisk or a blender or planetary, I will do with the whip hand. Once it is well blended, add sugar and beat until cream to make a better, at this point, after dissolving the coffee with very little water, add a bit 'at a time and continue to mount, you see that you do not initially absorbs the butter, do not worry, it will absorb slowly, do not add more coffee if you have not absorbed the previous year. Obviously the more coffee you put butter becomes darker, depending on your taste as you want it to end, but the important thing is placed correctly and that the sugar is dissolved completely. Take care not to put it, after you've finished in the fridge, it hardens, if you do you have to wait for it to soften it can spread over a cake or else .... the same thing .... when you put the cake in the fridge ... do not forget to put it out .. an hour before sampling. "good life" from Santa.

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The roast like, it's useless to deny it!
I do it ...

Ingredients:
800/900 gr beef
lt 2
beef stock 1 / 2 onion
extra virgin olive oil salt and pepper to taste

0.5 liters of red wine (Nero d'Avola )



I did brown the finely chopped onion (I happened to replace it with the paste of onion, put about 2 cm.), I once golden brown the meat on all sides and I added the wine, raising the flame to evaporate. Then I covered the meat starting with the broth to cook itself.
The meat should cook for about 2 hours (if time is less than the calf, the flesh is softer) by turning every 20-30 minutes to homogenise the area and optimal absorption of wine and broth.
When the meat is well cooked, remove from fire and are affected, while the cooking is left a little 'to do to cook to thicken. Finally you end the season by cooking the slices of roast for about twenty minutes in their own juice.
We serve hot and, if possible, with the same wine used for cooking the meat in order to have a perfect combination of food and beverages.


is not difficult to prepare and very tasty, like a lot and we also prepare as a main dish with vegetables cooked .... and enjoy!

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plate for the classic Sunday in the family, quick and easy content ages and especially our family this year is having so many problems with teeth hahaha, the recipe comes from the special and slightly modificado Meatballs and Meatloaf with salt and pepper

Ingredients:

500 grams of chopped beef

50 g of ham into thin slices

50 g of fresh sausage and minced

100 g Grana Padano

5 eggs (3 hard-boiled and two for the dough)

Parsley

type soft Pecorino Brigante

Onion Celery

100 grams of bread

Extra virgin olive oil Salt Pepper

Cook three eggs and Boil two carrots cut into 4 long.

Soak the bread in a bowl as it joins the pulp beef and sausage, incorporating the parsley, pepper, parmesan cheese, two eggs, salt and pepper.

Spread the mixture on a sheet of greaseproof paper, forming a rectangle, cover with slices of ham , pecorino, cut into cubes, carrots and boiled eggs cut in half.

Close on the rectangle itself and secure it with the wax paper, place the roll in a pan, where it is fried with onion celery, cover it with bacon.

This is bacon that we do at home, it is very easy to do and it tastes amazing!

Brown the meat loaf and sprinkle with wine, go in the oven for 30 minutes at 190 ° C

;

This is a wine that I produce right near my house is worth is worth! I do not drink but I like cooking with good wine of character but not too tough to cover, scented ...... and this principle does not disappoint!

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too good this recipe is good IRIS and found in two versions in his beautiful home, I followed the recipe light , and I used the camera.

Thanks Iris this country is amazing!! also good cold and hot, the first half started smoking while I had to snatch to make the photo!

Ingredients:

500g flour 00 Molino Rossetto

2 eggs 1 tablespoon sugar 1 teaspoon salt

1 / 2 cube of yeast

100g oil Ages

250 g of fresh whole milk 2 tablespoons lard

Ingredients Filling:

200 g spicy provolone, cut into small cubes

100 g Grana Padano

150g smoked sausage Sardinian

In the first basket of the camera add the warm milk, glucose and fresh yeast and flour slowly, start to program the machine and knead yeast.

At the end of the program, which makes the dough rise twice, gradually add the filling, while you restart the camera just to incorporate well gl'ingredienti.

With lard grease a baking dish and lay the dough in it evenly, cover with plastic and let rest in warm place until doubled.

Bake at 190 ° until golden brown.

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Framework 'author Montersino

paintings of Montersino with some small omissions and variant



Without

and rebuilt many times in the summer, I would do it again tomorrow, these sunny days inspire me! :) Some passages are not very long I put them all in this recipe because everything would be really confusing and superficial, I would like to dedicate a space of their own, like the gelatin in solution * (which has created so much confusion in some texts that were not that was specified in the solution and not gelatin sheets) pasta with lemon, or just liquid sugar, so I hope you will please, if not all criticism is constructive for me then .........

Ingredients for 8 people:

Chantilly lemon

400 g cream 300 g cream

24 g of gelatin solution otherwise * 4 g gelatin sheets
150 g of pasta with lemon *
10 g lemon jelly

For

50 g of pineapple puree
100 g of mashed blackberries
100 g of mango
40 g of gelatin solution otherwise * 7 g gelatin sheets

To bagna limoncello

100 g water 100 g sugar solution to 70% * 25 g of lemon

To finish

300 g of fresh fruit mixed
200 g of sponge
20 g gelatin neutral.

Procedure for lemon chantilly

Heat a piece of pastry cream and dissolve the gelatin in solution.
When the gelatin is completely dissolved incorporate the remainder of the lemon custard and whipped cream.

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Combine all the puree, heat a small portion that will be added sugar and gelatin in solution, stirring until gelatin is dissolved and incorporated in the cold puree. For the wet
limoncello
Mix all the ingredients.
Assembly
Take a frame of steel and put under the acetate (or the mold of PAVONIDEA should add, however, where the sheet of acetate or phone card is very convenient because it opens easily, does not run and the most elegance is that you see through the glass as a result the picture),




distribute the sliced \u200b\u200bfruit, and with the help of a bag to distribute the lemon cream.
With the help of a spatula, smooth the flat surface, place in freezer three hours.
Take the picture and gently, very very gently, with a particular ladle over the jelly, put in freezer 1 hour yet.
Then another layer of cream and a layer of sponge cake sliced \u200b\u200band soaked in the wet.
Place in freezer where you keep it until you get that special moment to eat and go like this:
Remove the cake from the picture, eliminate acetate once you will be upside down on serving platter, in safety because the product is frozen and so solid, cover with jelly (I usually look a bit 'otherwise the jelly tends to freeze), likes to decorate.

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The recipe is from Mary Nessunonasceimparato so I was sure that it was a success, because this woman does not make a wrong!! delicate and easy to make

Mary uses the pastry Pinellas: I made half recipe and I used the flour with yeast Molino Rossetto

500 gr flour 16 gr yeast

250 250
butter sugar 1 egg


yolks grated rind of lemon.

With a pastry blender to mix the blades and store in refrigerator.

cream Ingredients: 2 eggs


Juice of 2 lemons 100 g sugar

20 g butter

Beat eggs with sugar, go on a stove, turn with a whip and incorporate the lemon, and thicken. How
teaches Montersino quickly reshuffle the pastry and roll out quickly dusting the floor with a little 'flour.
Place the dough on the mold, I used the PAVONIDEA, add the cream and cold soda, bake at 180 for 20 minutes.

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Roast in a pan ... not just kitchen


After a long time since I returned to my embroidered "old" passion here is a little "work" that I made for my husband ... very simple and fast ...

but so romantic, a couple of towels for your bathroom ...

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branded champagne and tiramisu for Montersino

What hellish day, I hope to finish soon the car did not start the ADSL connection has gone bad, but not a normal fault I had to change 30 m cable, not the coach did not, he stops at the first trick, but it was only the power, everything that could go wrong has gone bad .... I feel like a shred console ourselves ; champagne flutes stuffed then this was the first with more (which I freeze in the summer because I have a plant that produces an error, a recipe provided Montersino strawberries), then with the cream and finally a tiramisu Champagne always Champagne sauce and more; decorated with branded sugar.

INGREDIENTS FOR 8 PEOPLE
For the cream tiramisu Champagne Luca Montersino

250 g Champagne
250 g caster sugar
150 g egg yolks (about six)
400 g mascarpone
400 g of whipped cream

PROCEDURE

I worked in the bowl of cold planetary champagne, sugar and egg yolks, I put the bowl of the planet in a water bath, stirring constantly, Montersino says to put it all into a pan of copper and cook on a stove to warm to 85 degrees, but I wanted to be sure of a mess, mainly because I do not have a thermometer, so I like to set the custard, cream sail when the spoon is ready, but because I wanted to be sure that everything was actually pasteurized well, I extended the cooking making it slightly thicken, and to my surprise not I made an omelette. Dry the bowl of the planet, I mounted with a whisk until it cools down, add the mascarpone and cream, not to dismantle the whole I first softened the cream and mascarpone. While I prepared the sauce I put the cream in the fridge.

champagne sauce and blackberries Montersino just that he prefers strawberries

500 g of mashed blackberries
500 g Campaigns
200 g of glucose syrup
100 g of sugar
100 g of dextrose (I am not wanted el ' I omitted)

Heat a small part of the puree, I added the sugar, the sugar until they dissolve. I added all the rest of the puree.
In the bottom of the flutes I put more and alternating with cream and salsa.

Caramel branded

branded caramel did not know how to do it because Montersino not specific and I tried to do it this way: In a saucepan nonstick cooking because it is not prolonged, I put a cup of sugar, a teaspoon of water where I melted the red dye, I never expected it to turn melted, I extended the cooking I poured on a sheet of parchment paper, which I covered with another sheet of paper oven slightly wet wrung with Hose Reel paper I flattened the caramel.

Is Stemetil Better Than Betaserc

Ravioli Murrina

I know we are tired after so many important lunches, and do not want to further complicate life, but in case we were bored hahaha, joke!! If by chance we had a little 'forces, and a dear / a friend or relative for lunch I think these would be given, to do well before freezing to avoid nervous breakdowns and a hug to all!

Ingredients Filling:

500 g of ricotta cheese, 1 egg very dry

100 g of parmesan
200 g of spinach.



pasta Ingredients: Pasta

yellow

5oo g flour (I use it that counts, the mix made with semolina pasta);

4 medium eggs (depending on flour);



Pasta orange


300 g flour 2 eggs

1 tablespoon tomato paste Water as needed




Pasta Green


600 g flour 4 eggs 100 g spinach

Prepare dough:


In a bowl put the flour and add all the eggs in the center (for the colored paste, add "color" for eggs), work the mixture when it is compact enough, transfer it on a pastry board of wood, if the dough is too dry add a bit 'of water, continue to work, until the dough is shiny and elastic. Dividends of the dough into pieces, and keep cool under the bowl.

Technical murrina

• Obtain from all pastes a cylinder, a 20 cm diameter 1.5 cm.
• Place the cylinder in the center yellow, alternating back to it in the orange and green.
• Spread a sheet thickness of 1.5 cm, as long as the cylinders and wrap.
• With great delicacy, extend the cylinder smoothly.

If you put the roll in the freezer will cut more precise than my

Filling

Sauté the spinach slightly in a little 'butter, drain and chop, add the parmesan, an egg and carefully incorporate the ricotta.

filling procedure


helping with the pasta, get some sheets "yellow" long and thin.
With a pastry bag to put the clumps of filling on the pastry.
Cut the colored cylinder, using a sharp knife, slice thickness of 4 mm, spread evenly with a rolling pin, lightly with a brush and put them on the tufts, happen by the middle of the flower, the nut ricotta.
With a cut pasta, get the ravuoli. Forward
lot of pasta, colored or not, we can get together, other ravioli colored, very nice for children.