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Tartine bicolor


O ggi to say goodbye in February to change the color of the post:) Describe
February is quite simple .. . .. a true schiffezza month but luckily it to console (or almost) are the sweet .. my passion .. but lately I just want a salty ..:)
Originally these tarts were made because in a very good window of a bakery I saw them on display .. but never ever bought .. and so armed with cutters, cookbooks from which I took the cream and having patisse of ingredients I decided to make perfect ..:)
Result? good .. I would say shame that lasted just like any sweet and nothing ..: (
also wanted to put the hazelnuts but I had done .. and vabbe. :).

pastry: 200 grams of flour


1 teaspoon salt 80 g butter, diced

1 tablespoon water 1 egg creams

For patisse:
40 g wheat flour
40 g cornflour
100 g sugar 600 ml milk


6 egg yolks 100 g dark chocolate

For the pastry sift the flour and add salt. Melt the butter and work the dough, forming a fountain. To join them, beat the egg and then the mixture of the flour. Stir the mixture and add water if necessary till at will be smooth and regular as to form a ball in the fridge for a few hours with a Matarelli coperto.Stendere the dough and put it in the molds. Prick the bottom with a fork and bake at 180 degrees for about half an hour.
Meanwhile prepare the cream: Beat 6 egg yolks with the sugar and combine the two types of flour. Boil the milk and add in the compound earlier. Bring it on low heat and stir till at thickens. Allow to cool for a few minutes and pour the cream in the middle of the canapes. Then add the remaining chocolate cream and melt over low heat again. Allow to cool and put in tarts ..:) Enjoy your meal:)

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tart with ricotta and chocolate

For the pastry: 240 gr 00 flour, 100g butter, 100g sugar, 1 teaspoon baking cakes x, 1 + a whole egg yolk, the grated rind of half a lemon. Put the flour a bowl and then add the butter into small pieces with your finger tips trying to mix the two ingredients (with the gesture that is used to indicate the money !!!!!) when the flour is soaked in butter, add the other ingredients and mix quickly, forming a ball and covered in refrigerator. For the filling: 500 gr of ricotta, 150 g sugar, 3 egg yolks, 100 grams of dark chocolate 70% (what I use Lindt), 40 grams of toasted pine nuts or toasted almonds, 3 egg whites. Leave the cheese out of the fridge for half an hour to drain off his serum, in the meantime beat the egg whites until stiff and yolks with sugar until they become frothy and white. Mix the ricotta with the egg yolks and add the whites with a movement from bottom to top x does not remove them. Coarsely chop the chocolate (if you add too chop toasted almonds) and add to mixture, add the toasted pine nuts and raffreddati.Preriscaldare the oven to 160 degrees and grease a 24 cm tart mold, spread with a rolling pin and always helping the pastry with a rolling pin position on the mold to adhere well to the edges and fill with the mixture of ricotta, Bake for 40 minutes (until it forms a nice crust), turn out to cool and sprinkle with powdered sugar.

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bowls of tiramisu



Going to see a bit of culinary blog I always talked about recipes for tiramisu ..:) Is there really so many recipes , and every photo I saw made me really want to eat .. so going to the grocery store happened to be right in front of the counter of the mascarpone and then realized I took .. in front of the ladyfingers asking me to buy them .. and what I did? ignore them? no no ..:) and so I took the missing ingredients .. also because it is without tiramisu ladyfingers among other Sardinians?:) I tried also the tiramisu with Pavesini but it was not the same thing (so
Here comes the time to do it .. break from studying .. so I open the fridge and pantry and throw out everything you need .. and seeing the really nice glasses in the window I decided that I would use as cups.
Anyway this is the recipe for two people)

4
ladyfingers 3 tablespoons sugar 250 grams mascarpone


cocoa powder 2 eggs 3 teaspoons of coffee


Beat eggs with sugar till at you get a nice cream. Add the mascarpone and work for a few minutes not leaving no more lump. Let stand a few minutes and cut the biscuits into 6 pieces and wet them with unsweetened coffee (I did so not to make the tiramisu too sweet. Arrange a layer of mascarpone cream and then put the biscuits. Conclude with the cup the layer of mascarpone and sprinkle with cocoa powder. Let stand for several hours in refrigerator and serve.

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Oven-baked cod, potatoes and mushrooms to Foggia

This recipe I was taught by Mrs. John (and the mother of my employer and friend, Francesca ). The lady is from Puglia is disarming and his skill in the kitchen, because any recipe, even the simplest if she is prepared from a unique flavor!

Ingredients:

1baccalà soaked;

1 kg of yellow potatoes;

500 grams of mushrooms cardoncelli;

100 grams of cheese from Puglia;

1 large onion, chopped parsley

,

oil, salt.

breadcrumbs (the bread should be Apulian stale but not dry and must be crumbled by hand, no robots.)

the cod fillet, collecting all the pulp into a bowl and dress with olive oil and parsley.

Peel the potatoes, make them into very thin slices and season, clean the mushrooms or soak them with a little water if dry, chop the onion. Grease a baking pan

from oven and place a layer of potatoes, sprinkle with a bit of pecorino cheese, then put some onion rings and a handful of mushrooms, continue with the cod until all ingredients.

finish with the potatoes and sprinkle the surface with feta cheese mixed with bread.

Put a little water from a corner (not really because the mushrooms during cooking toss their vegetation water) and cook on the stove to dry until almost all the water then bake for 20 minutes at 200 ° (must form a nice crust). With this recipe I participate in this wonderful contest:

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apple pie pasta light

this cake is very good, satisfies the sweet tooth that sometimes takes us and we can not resist, but at the same time is very light and therefore we can limit the damage! Ingredients: 2 golden apples, 100 grams of 00 flour, 75 g sugar, 1 tablespoon of sunflower oil, the grated rind of half a lemon, 1 egg, 1 teaspoon baking powder, 1 tablespoon of sugar cane; milk to taste, a dash of rum (optional). Preheat the oven to 160 degrees and butter a baking pan of 20 cm in diameter. Beat the egg in a bowl with the sugar, then add oil and beat at this point, put the flour sifted with baking powder, mix well if the mixture is too stiff you can add the rum or milk until it reaches the consistency of a batter. add the lemon rind, then peel an apple and let it into thin slices directly into the batter, give a good stir (all apples must be soaked in the batter) and then turn into the pan, level, peeled apples and place in the other sunburst over the mixture, sprinkle with brown sugar (omit if you want you can serve just to get a nice caramel color), and bake for 40 minutes. Try it is very good!

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pecorara

This pasta is one of the most good tradition of Abruzzo, in my opinion is much more good pasta alla chitarra, which is good but very similar to many traditional regional Italian pasta (pici, Troccoli, strangozzi etc.). The pecorara, however, is unique (at least I think) and takes us back to our roots traditionally pastoral!

Ingredients for 6 persons: 1 kg

pecorara rings, (we have this pasta is ready even in supermarkets, or you can prepare as a normal egg pasta, then take a small piece of dough is rolled with hands, as is done for the gnocchi and closes a circle)

1 zucchini, 1 aubergine

;

1 pepper;

1 piece of onion

extra virgin olive oil, salt.

500g fresh ricotta (assolutissimamente vital for the success of the dish, if you do you do with ricotta pasta with ricotta !!!!!);

1 liter of tomato sauce;

50 gr grated pecorino cheese.

Grate the zucchini, eggplant, bell pepper and onion in large holes with a grater or a blender, place the oil in a pan and let it warm on the stove, when hot put the grated vegetables and vegetable salate.Gli should throw all the water of vegetation and then fry until they are cool dry and then put the colorful past and turn the heat down.

Cook until the sauce is pretty thick (it will take about an hour) then put the cheese and cook for 5 minutes (turn it gently to break up the ricotta as little as possible, if there remain some good chunks is more good!)

cook the pasta in salted water, al dente and topped with the sauce, sprinkle with cheese and bon appetit!

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donuts

These donuts are the most delicious I've ever eaten! Needless to say, I took the recipe by Paoletta , and therefore successful. I basically copy and paste because the only option was working. I used the camera, but the result was exceptional. especially because then I stuffed with cream sauce ever !!!!! Paoletta but goodness!! I made them little ones that they can be eaten whole, whole, one leads to another as cherries.

Ingredients:

400 grams of flour ( manitoba half and half 00)

50 g butter

70 grams of sugar

100 grams of water

130 grams of milk

10 grams of yeast (the cool of the cube)

peel 1 orange or 1 lemon

the vanilla or seeds of a pod, if you do not have it, put vanilla)

5 grams of salt

1 egg

peanut oil

sugar for dusting

custard

Procedure:

Sift the two flours well. In a bowl put water and yeast, handled with care to dissolve it. Then pour in 100 grams of flour taken from the total, water and yeast and stir just time to mix everything.

Cover with plastic wrap and wait one hour, in the meantime you can prepare the other ingredients, for example, pull out the butter from the fridge to be soft.

When the pre-dough is ready, pour it into the planet or, if hand mixed in a large bowl.

Add 1 or 2 tablespoons of flour and started to mix well, then add the yolk, and when this is well absorbed, half the sugar. Knead well adding a little 'flour, then add the remaining sugar.

Now alternate flour and milk (less than a tablespoon) until exhaustion, and finally the salt.

Mix well either by hand (at least 25 ') is the global, until the dough is elastic and curvature. Add vanilla, grated orange zest and finally the butter a little at a time, always mixing with energy, until the dough is shiny and elastic, so far strung. If you take it in hand, like a rope will stretch but not break, and if you knead on a work surface, will not stick.

Only then you can put it well in a covered bowl to rise, it will take about 1 hour and 45 '.

So you still have time to prepare a custard.

Now lightly floured work surface, and then turn the dough leavened sgonfiatelo well and make the folds of type 2 . Let rest 40 'covered by a film with the closure below.

Then flatten the ball with a rolling pin height of 1 cm. and 1 / 2 and cut donuts with a pasta bowl.

Cover with plastic wrap and let rise again 1 hour.

Fry, preferably one or two at a time in deep oil and drain well on paper towels. rotolateli in sugar!

farciteli custard

PASTRY CREAM Paoletti Ingredients:

400 ml of fresh cream

600 ml of fresh milk

1 vanilla bean

4 eggs

80 gr. flour

300 gr. sugar 1 pinch of salt

procedure :

Put in a saucepan the milk, cream and vanilla bean open and bring almost to a boil.

Meanwhile in another pan, beat the eggs well with sugar and a pinch of salt. Add the flour and stir a bit ', then add the milk all in one shot at a pass from a dense grid.

Place over very low heat stirring constantly with a whisk by hand. Switch off when the cream has thickened well.

cream was prepared by my daughter Alessandra, who has mixed real gym with so much energy to have a product so smooth nothing short of sublime! happy youth!