tag:blogger.com,1999:blog-90557973072593970222024-03-20T01:52:53.688-07:00Cooking PartyCooking classes on line, Italian Recipes, grandmother's secrets, pastry, Italian food and wineMax&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-9055797307259397022.post-92221204610184792792020-11-30T08:16:00.000-08:002020-11-30T08:16:42.407-08:00tiramisù 2007<ul><li><div class="MsoNormal"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></i></b></div><div class="MsoNormal"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></i></b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Dear friends, Tiramisù is one of the most appreciated italian desserts and I know that you probably know it and you have already tried almost once in your life, but.....</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">The Tiramisù I propose to you today is something special that I’m sure you have never tried, I’m sure because it’s the result of a long study of my pastry chef, Antonio Calosi, Italian pastry and chocolate champion ( </span></i><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><a href="http://www.antoniocalosi.com/">http://www.antoniocalosi.com/</a></span></i><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">). When I tasted his tiramisù during a Cordon Bleu pastry class, I thought that it was one the best dessert I’ve ever tasted.</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Today I prepared the Antonio Tiramisù, I’ve done some photo of it for helping you to make the dessert at home..<span style="mso-spacerun: yes;"> </span>So, please, try and let me know if I’m right!! :)</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">(I ‘ve written some tip for food processor steps, but you can hand make the dessert in the same way)</span></i></div><div class="MsoNormal" style="text-align: justify;"><br />
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</div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ingredients for 8 persons</span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
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</div><div class="MsoNormal" style="text-align: justify;"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></i></b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Biscuit</span></u></div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></u></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">50 gr flour 0</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr butter</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr icing sugar</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">20 gr powdered sugar</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">50 gr eggs</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">100gr egg yolks</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr eggs white</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">100 gr melted bitter chocolate</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr almond flour </span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">8 gr baking powder</span></div><div class="MsoNormal" style="margin-left: 18pt; mso-list: l51 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">moka coffe</span></div><div class="MsoNormal" style="mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></div><div class="MsoNormal" style="text-align: justify;"><u>Tiramisù cream</u></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> - 75 gr egg yolks</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="font-family: Wingdings; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- 75 gr powdered sugar</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- 7 gr gelatin leaves</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- 250 gr fresh cream</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- 250 gr mascarpone cheese</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- some cocoa powder</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cooking steps</span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></b> </div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">biscuit (with food processor)</span></u></div><div class="MsoNormal" style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuKt1AiWdKdWraYpsF3vT1Dy0w4i3zyWUcaYRAnXa2vrMjOLlyvoomR52EXmE7xbs6S6JozJFuNJwfryUOdaB36olP_9AnxD_KaAQ8KW4cq4NRHS-WeyE786TJIrqCifmCxg6GcNyifo/s1600/Immagine+040.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuKt1AiWdKdWraYpsF3vT1Dy0w4i3zyWUcaYRAnXa2vrMjOLlyvoomR52EXmE7xbs6S6JozJFuNJwfryUOdaB36olP_9AnxD_KaAQ8KW4cq4NRHS-WeyE786TJIrqCifmCxg6GcNyifo/s1600/Immagine+040.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuKt1AiWdKdWraYpsF3vT1Dy0w4i3zyWUcaYRAnXa2vrMjOLlyvoomR52EXmE7xbs6S6JozJFuNJwfryUOdaB36olP_9AnxD_KaAQ8KW4cq4NRHS-WeyE786TJIrqCifmCxg6GcNyifo/s200/Immagine+040.jpg" width="200" /></a><span lang="EN-GB" style="mso-ansi-language: EN-GB;">1. beat the egg whites with the powdered sugar until stiff<br />
2. whip up the soft butter with the icing sugar at medium speedy until it becomes white and light<br />
3. add the eggs one by one (let the food processor at the same speedy)<br />
4. add the melted chocolate (at a temperature max 40°) keeping on mixing <br />
5. sieve the flour with the almond flour and the baking powder and put it into the mixer at a slow speedy<br />
6. turn off the mixer <br />
7. with a palette add little by little the egg whites with slowly bottom-up movements <br />
8. tip the pastry onto a buttered baking pan (better to cover the baking pan bottom surface with the baking paper before)<br />
9. put it into the preheated oven (180°) and bake for about 15 min</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAOmDCQ9eRRPEYGF9xKBrBFu-E6y9bLMxqZ6lQt4xFPmgsPVlQqbSbCaZCZnb-PDJh9ffrGKOiDOLiVen8qlUVgliYnIoetUbvRgTglDLkNyAKs48OlsEOVvGRZmm2lEWlq7vmnu6ExA/s1600/Immagine+048.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></div><br />
<div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Tiramisù cream</span></u></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the gelatin leaves into the water </span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook the yolks with the sugar at a very slow temperature (better into the microwaves) stirring until it reach 85° temperature<span style="mso-spacerun: yes;"> </span>(English cream)</span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">well squeeze the gelatin leaves and put it into the cream and stir<span style="mso-spacerun: yes;"> </span></span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">whip up the fresh cream with the mascarpone cheese for some minutes (not to much)</span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">tip the english cream little by little onto the mascarpone cream stirring gently</span></li>
</ol><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Finally</span></u></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">form 16 circle with the biscuit of the same diameter of the baking tins circles</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover each baking tins bottom with a layer of cream</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover each layer of cream with a biscuit circle, press and wet the biscuit with some coffee with a cooking brush</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add some tiramisù cream and cover with another coffee wet circle </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add another biscuit circle and wet it with some coffee </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the tins into the freezer for some hour </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">remove out the tiramisù from the tins letting the cream layer up</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">sprinkle the top with some cocoa powder</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-GB; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: AR-SA;">let it out of the fridge until the tiramisù become soft then serv</span></li></ol></li></ul>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-4997608717889499512020-05-06T08:20:00.002-07:002020-05-06T08:27:30.074-07:00<div class="separator" style="clear: both; text-align: center;">
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<i><b>CROIFFIN: </b></i><br />
<i>UN CROISSANT COL CUORE DI UN MUFFIN 💖</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvunhxp81Om6o5XDw0X1JSipbS8GDRsA5O30cWDqD5JUhSh996dcf7Y4IQHo5TqOoUtO5LVUO2N4ERJx-VKbhN6k-ds48abq2mWEiRMvAZ3aEPbBIoj-cyehjpokrLoJ4pNeTz13e7Pc/s1600/IMG_20200506_170419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvunhxp81Om6o5XDw0X1JSipbS8GDRsA5O30cWDqD5JUhSh996dcf7Y4IQHo5TqOoUtO5LVUO2N4ERJx-VKbhN6k-ds48abq2mWEiRMvAZ3aEPbBIoj-cyehjpokrLoJ4pNeTz13e7Pc/s320/IMG_20200506_170419.jpg" width="284" /></a></div>
Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-73688528147824155682013-08-08T03:23:00.007-07:002020-12-01T02:47:05.197-08:00BOMBOLONI<i><b>necessary</b>: food processor </i><br /><i><b>warning</b>: maintain the dough temperature always < 28°</i><div><i><b>preparation time</b>: 40 min<br /></i><div><i><b>rising time</b>: about 4 hours at room temperature or one night (about 8 or 9 hours) into the fridge</i></div><div><i>the dough must triple</i></div><div style="text-align: center;"><i><br /></i></div><div><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwllRoWVZVeCdwg1i3flZlFrkr359U-eeB_K3Ad9D8z3hxwu38G8Gw_MYxUff8QNjsQUlCo__s9vjTquPx5wGDX40T3HQ0IXPl8clq8hkWxBzl235Ed69NyXCBIyMhD7u8sPVLubnu8P4/s1600/5cc0414b-c20d-4c2c-9bfb-894440f47619.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwllRoWVZVeCdwg1i3flZlFrkr359U-eeB_K3Ad9D8z3hxwu38G8Gw_MYxUff8QNjsQUlCo__s9vjTquPx5wGDX40T3HQ0IXPl8clq8hkWxBzl235Ed69NyXCBIyMhD7u8sPVLubnu8P4/s1600/5cc0414b-c20d-4c2c-9bfb-894440f47619.jpg" /></a></div><div><b><u><div><b><u><br /></u></b></div><div><br /></div><br /><br /></u></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6XQIkHDQIDffVsM9aEOWleOIXcE_BtWIyvzDjQmnHp8I3rIGZmaYoWEIshm84BZ7zFRI7XBKqsLn2EYeHTDzf49kVOgmp_w6SKLBmNeprjNLLCEE8FvyH10n0yx8bKIQa7U80a1ZNa4/s1600/bombolone5.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6XQIkHDQIDffVsM9aEOWleOIXcE_BtWIyvzDjQmnHp8I3rIGZmaYoWEIshm84BZ7zFRI7XBKqsLn2EYeHTDzf49kVOgmp_w6SKLBmNeprjNLLCEE8FvyH10n0yx8bKIQa7U80a1ZNa4/s200/bombolone5.JPG" width="149" /></a><b><u>Ingredients for 20 Bomboloni</u></b><br />
<b><br /></b>
140 gr water<br />
30 gr brewer's yeast<br />
10 gr salt<br />
120 gr sugar<br />
50 gr soft butter (at room temperature)<br />
180 gr eggs<br />
n.1 vanilla bean (use the inside black seeds)<br />
600 gr flour 00<br />
10 gr organic orange peel<br />
peanuts oil<br />
<br />
<br />
<b>Cooking Steps</b><br />
1. gently knead all the ingredients but the butter with the food processor (low speed), until the dough start forming into a ball<br />
2. add the butter and keep on kneading with the food processor (medium speed) until the dough becomes elastic and it starts forming thin strings<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRbJwvDpm5vx5fVImvpyZ2MwidB5P1kP_3YbPzt1KCnEfftYeB9XLVK1j_1u96vK4GbXv69sco-Tr5W6ZtgHrjxPSHs-KY9qkasFUkwsdZiwqIApXKpQ6_05SK3Q-7rkAVEtam0OSsjQ/s2048/IMG_20200503_154210_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRbJwvDpm5vx5fVImvpyZ2MwidB5P1kP_3YbPzt1KCnEfftYeB9XLVK1j_1u96vK4GbXv69sco-Tr5W6ZtgHrjxPSHs-KY9qkasFUkwsdZiwqIApXKpQ6_05SK3Q-7rkAVEtam0OSsjQ/s320/IMG_20200503_154210_1.jpg" /></a></div><br /><div><br /></div><div><br />
3. take the dough out from the food processor, clue it and let it reste into the fridge until it triples its volume (usually I let the dough into the fridge all-night)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjjamQcMu7chDLJdyLfAjL29rOEns3_yJSid9yDM158AUu5k7dY3u3-R33CqasmcJ-r0l2Xr6E6I6xuR5z7NFOStOSkt3PokuTn10n2s7_Eb8hULKF-cWm5cTLmmckdnnSbwxWQPXEL8/s1600/bombolone1.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjjamQcMu7chDLJdyLfAjL29rOEns3_yJSid9yDM158AUu5k7dY3u3-R33CqasmcJ-r0l2Xr6E6I6xuR5z7NFOStOSkt3PokuTn10n2s7_Eb8hULKF-cWm5cTLmmckdnnSbwxWQPXEL8/s200/bombolone1.JPG" width="149" /></a>4. roll the dough at a height of 50 cm<br />
<br />
5. cut out the dough into 20 (at least) circles about 5 cm diameter<br />
6. arrange a bowl with some sugar<br />
7. deep fry the circles one by one (use peanuts oil)<br />
8. put every just fried bombolone into the bowl (one by one), cover it with some sugar and shake te bowl.<br />
Take your bombolone out and start frying the following one...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvCXr0xCFr6qO_XLzSqnBKGDdtiXhtFeBu4Yzbhfh1z7K74RIsp8jlAziGCTNQyymyiRAV2gqdhD3yDzllFnlVJfLrLnJoGrCJIMad00ZmWdEMxV-8jFqOi1C5cjG58pyE1FUaLbAHy4/s1600/bombolone.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvCXr0xCFr6qO_XLzSqnBKGDdtiXhtFeBu4Yzbhfh1z7K74RIsp8jlAziGCTNQyymyiRAV2gqdhD3yDzllFnlVJfLrLnJoGrCJIMad00ZmWdEMxV-8jFqOi1C5cjG58pyE1FUaLbAHy4/s200/bombolone.JPG" width="149" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvMms_yWTPZAzjLHwdqyyC1m45RmgJdlQ4t0xaymGQ9MES7YwEo4iqSpcN-IxE0Pdo-yixW5qK_h3D5tOWJm74bMR22JedpuyKgg-ErQC5JgPfCrFfAHZEqbGnSj-jJFhOSpn92ML2gk/s1600/bombolone2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvMms_yWTPZAzjLHwdqyyC1m45RmgJdlQ4t0xaymGQ9MES7YwEo4iqSpcN-IxE0Pdo-yixW5qK_h3D5tOWJm74bMR22JedpuyKgg-ErQC5JgPfCrFfAHZEqbGnSj-jJFhOSpn92ML2gk/s200/bombolone2.JPG" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWFWFEudfbBG7Q8CBrZ7r5RfhGan1JMFMrxiPYnmhs5S_03CtEjpPvAqnWPAuaAZtegfA585DKNYVlSIBWYi4C_vz1ohzjYE3FZse9OrN8d0W6gkKv6hm33rWSnmH7f9ISkkK1JVArSQ/s1600/bombolone3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWFWFEudfbBG7Q8CBrZ7r5RfhGan1JMFMrxiPYnmhs5S_03CtEjpPvAqnWPAuaAZtegfA585DKNYVlSIBWYi4C_vz1ohzjYE3FZse9OrN8d0W6gkKv6hm33rWSnmH7f9ISkkK1JVArSQ/s200/bombolone3.JPG" width="149" /></a></div>
<br />
<br />
<br />
<br />
<b><br /></b>
<br />
<br /></div></div></div>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-84975164055737461692013-07-04T06:36:00.000-07:002013-07-06T11:07:01.117-07:00Crumble eggs with aubergine in pecorino sauce<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIcfnBs8ffHdMLsAYuq2MmWY-AUXLUksro_DM63vEYlr5Lkwj-F3UzyAZwDLuDHwXciXeZzgGbLIrICMOVgUiVDRYczatU9WMvPAGeznxO9REaNeNQc5QeFCAWdhUXg85Vj1cJhnqBQc/s640/IMG_3874.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIcfnBs8ffHdMLsAYuq2MmWY-AUXLUksro_DM63vEYlr5Lkwj-F3UzyAZwDLuDHwXciXeZzgGbLIrICMOVgUiVDRYczatU9WMvPAGeznxO9REaNeNQc5QeFCAWdhUXg85Vj1cJhnqBQc/s200/IMG_3874.JPG" width="200" /></a><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Eggs take a lead role in the most part of my recipes. </span></i></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Eggs are so versatile, tasty, natural, rich of proteins, vitamins A, B, E
and<span style="mso-spacerun: yes;"> </span>mineral salt and are so beautiful!</span></i></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Of
course there are many kind of eggs: different sizes, different colours,
different tastes, depending on the chicken type and diet (we are what we eat..)</span></i></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">The
best it would be to use fresh eggs of your area free-range chicken, of which
you know the quality, otherwise you should<span style="mso-spacerun: yes;">
</span>look at the symbol on your eggs box to be sure you are buying first
category eggs. </span></i></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">The
Italian<span style="mso-spacerun: yes;"> </span>Chef who amaze me with his eggs
recipes is Carlo Cracco.</span></i></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">In
particular one of his “1000”<span style="mso-spacerun: yes;"> </span>ways of
cooking eggs<span style="mso-spacerun: yes;"> </span>is my favourite: simple,
yummy, gorgeous, and surprising. </span></i></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">I use
it in my following recipe. Hope you like!</span></i></div>
<b>
</b><br />
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<br /></div>
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<b><u><br /></u></b></div>
<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ingredients
for 4 persons</span></u></b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlxEXzF3Dy9bsw7tvIMlZT8vrOqCOjv5textLJe0MKAajXFEkv0s3DJ0F8S8KLazkPlbUpvkM77hZP66LZx9qfPmFVYA0ISbqAarle78Cs_Q3CsdZYAkOmHj8piJsjKa43K1oyiTQj6I/s1600/Immagine+061.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlxEXzF3Dy9bsw7tvIMlZT8vrOqCOjv5textLJe0MKAajXFEkv0s3DJ0F8S8KLazkPlbUpvkM77hZP66LZx9qfPmFVYA0ISbqAarle78Cs_Q3CsdZYAkOmHj8piJsjKa43K1oyiTQj6I/s320/Immagine+061.jpg" width="239" /></a></div>
1<span lang="EN-GB" style="mso-ansi-language: EN-GB;">
aubergine</span><br />
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">60 gr
of fresh pecorino cheese </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">150 gr
of fresh cream</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">4<span style="mso-spacerun: yes;"> </span>egg yolks</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">250 gr
f bread crumbs </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">1<span style="mso-spacerun: yes;"> </span>generous handful of grated parmesan cheese </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">extravergine
olive oil</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">salt</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">black
salt</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">pepper</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l11 level1 lfo12; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">marjoram</span></div>
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<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
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<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
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<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
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<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
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<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cooking
steps</span></u></b></div>
<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></b></div>
<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></b></div>
<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Eggs</span></u></b></div>
<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGBs1c-uNm0yZ3Zr0vrfrMHm7hvDvtNuhG4LenQJUlRm4IAZVmLGXO8zVaVGHBNVFBWjCTc-sPs3NZVO6X3NkEEZy_dkWB9TuZV8W1qMTbvSN1vXga5VET7LiuSV36IUu2m5D86dDH7o/s1600/Immagine+070.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGBs1c-uNm0yZ3Zr0vrfrMHm7hvDvtNuhG4LenQJUlRm4IAZVmLGXO8zVaVGHBNVFBWjCTc-sPs3NZVO6X3NkEEZy_dkWB9TuZV8W1qMTbvSN1vXga5VET7LiuSV36IUu2m5D86dDH7o/s200/Immagine+070.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9qx8OBabHD41ruaT_uena2wNae5TvNLUNIDWn46nPNuZrBdcqeMeANWkSqpudWCwTeqqSyZO0LxTpE6Y_C5o3g-fteuFrtetw_0xYmP5NT0yuO-vWqLROGmM8m8c6lRD5k18oH7ZRUc/s1600/Immagine+063.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9qx8OBabHD41ruaT_uena2wNae5TvNLUNIDWn46nPNuZrBdcqeMeANWkSqpudWCwTeqqSyZO0LxTpE6Y_C5o3g-fteuFrtetw_0xYmP5NT0yuO-vWqLROGmM8m8c6lRD5k18oH7ZRUc/s200/Immagine+063.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9wGL-vQa6gbTAnV9QJBP96dXNAuw5NJqzY3cx-K5Kpvt9oxJupiC5fKRY6nSKIOQsBIt6X0jroX6Xu6VfzDz6gQKDEF6rrXkTIgpIZTcrJLVPNgTheB2Cfu4OjfRZAg7jXT8s5Nl0oc/s1600/Immagine+064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9wGL-vQa6gbTAnV9QJBP96dXNAuw5NJqzY3cx-K5Kpvt9oxJupiC5fKRY6nSKIOQsBIt6X0jroX6Xu6VfzDz6gQKDEF6rrXkTIgpIZTcrJLVPNgTheB2Cfu4OjfRZAg7jXT8s5Nl0oc/s200/Immagine+064.jpg" width="149" /></a></div>
<div class="MsoNormal">
<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhBSWOM-G7WDshRflXCdHz8CK1I1u1bfytSpkL8KIsVKltN-tE1bE05DfQhNXYJizbAQ7NZ32HWR67MWhCndVvxjniTRDPz5foV_oKWr1mLrjO1CdUsVHN48CoP-3-pj4pOQQIS7rqWI/s1600/Immagine+071.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhBSWOM-G7WDshRflXCdHz8CK1I1u1bfytSpkL8KIsVKltN-tE1bE05DfQhNXYJizbAQ7NZ32HWR67MWhCndVvxjniTRDPz5foV_oKWr1mLrjO1CdUsVHN48CoP-3-pj4pOQQIS7rqWI/s200/Immagine+071.jpg" width="149" /></a></div>
<ol start="1" style="margin-top: 0cm;" type="1">
</ol>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover the bottom of 4 tins with
a layer of </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">bread
crumbs</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">make a small hole with your
finger just to create the space for the </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">eggs yolk</span></b></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">separate the eggs yolk from the
white </span></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the yolk into the bread
crumbs hole</span></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover the yolk with other bread
crumbs</span></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">let it rest for </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">some hour (4/5 at least)</span></b></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">take out the yolk turning the
tin upside down on your hand </span></li>
<li class="MsoNormal" style="mso-list: l39 level1 lfo56; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">deep fry the yolk in hot </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">extravergine olive</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> oil for about 40 seconds</span></li>
<li><span lang="EN-GB" style="mso-ansi-language: EN-GB;">dry it onto some cooking paper</span></li>
</ol>
<div class="MsoList" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>aubergine</b></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJkTORLttUGpvm7AtrNv17OSgdOcancz6SyT45_n5C-juNDmBHMP6DK6vEqKq1Kd9HwivztE-dtgQVciVYqp8WVNs5_MhrMIa3XGUPszn_xddt2Nsy8nJeP5R1LeC1VePCUgubPuSHj8/s1600/Immagine+040.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJkTORLttUGpvm7AtrNv17OSgdOcancz6SyT45_n5C-juNDmBHMP6DK6vEqKq1Kd9HwivztE-dtgQVciVYqp8WVNs5_MhrMIa3XGUPszn_xddt2Nsy8nJeP5R1LeC1VePCUgubPuSHj8/s200/Immagine+040.jpg" width="149" /></a>
<li class="MsoNormal" style="mso-list: l57 level1 lfo57; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">wash the </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">aubergine</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> and cut it into 8 slices (it
depends on the aubergine dimensions, look at the images)make some
incisions as shown in the image</span></li>
<li class="MsoNormal" style="mso-list: l57 level1 lfo57; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">arrange it into a draining rack
, put some </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">salt</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> and let it release for about
30 minutes, just to eliminate his bitter juice</span></li>
<li class="MsoNormal" style="mso-list: l57 level1 lfo57; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">well wash the slices and dry it
with absorbent paper, cover a baking pan with a wax paper sheet then
arrange<span style="mso-spacerun: yes;"> </span>the aubergine slices onto
it</span></li>
<li class="MsoNormal" style="mso-list: l57 level1 lfo57; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">sprinkle a little bit of </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">extravirgin olive oil</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> on the aubergine slices and
put into the hot oven (180°)</span></li>
<li class="MsoNormal" style="mso-list: l57 level1 lfo57; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook for about 30 minutes, in
the meantime prepare the pecorino sauce</span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>Pecorino
sauce</b></span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfOL9k3f9ux_23ljYuiJZS1RO_U9CYwNa4OHoZII5wYX7DNc0Wxc7PBmJPORu51UivXyM09vwPl-AlfvHuqSFeFct2Nmn1jRuvZg5fJY2jC42MS8PSIIfbRo3mmjNODkuT3B6Ak7K-CM/s1600/Immagine+067.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfOL9k3f9ux_23ljYuiJZS1RO_U9CYwNa4OHoZII5wYX7DNc0Wxc7PBmJPORu51UivXyM09vwPl-AlfvHuqSFeFct2Nmn1jRuvZg5fJY2jC42MS8PSIIfbRo3mmjNODkuT3B6Ak7K-CM/s320/Immagine+067.jpg" width="239" /></a></div>
<div class="MsoList" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l44 level1 lfo58; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">1.<span style="font: 7.0pt "Times New Roman";">
</span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">chop the </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">pecorino cheese</span></b></div>
<ol start="2" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="mso-list: l44 level1 lfo58; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">fresh cream</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> into a pan</span></li>
<li class="MsoNormal" style="mso-list: l44 level1 lfo58; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the chopped pecorino and
the </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">parmesan
cheese</span></b></li>
<li class="MsoNormal" style="mso-list: l44 level1 lfo58; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook at low flame stirring
until it results creamy</span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b><br /></b></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>Finally</b></span></u></div>
<div class="MsoList" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l45 level1 lfo59; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">1.<span style="font: 7.0pt "Times New Roman";">
</span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">arrange your dish putting a layer of pecorino cream,
two slices of aubergine and one crumble egg</span></div>
<div class="MsoList" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l45 level1 lfo59; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">2.<span style="font: 7.0pt "Times New Roman";">
</span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">garnish with some </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">black
salt</span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";"> and some </span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">marjoram </span></b></div>
<div class="MsoList" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l45 level1 lfo59; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">3.<span style="font: 7.0pt "Times New Roman";">
</span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";">serve it hot</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbDgZjhxKKp0e8Pk7GPHZEsohx_o6Dl1Ok0Tm8cGHXW6KR6x3IBTiOHq-kdyd9rusrQZOqg15UiyZzEKabplImpprhpm4-o_gXZa5R_dkInr7sxtYv9t8jRFlSVAJKO4Q6ATAiK5Qj54/s1600/Immagine+072.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbDgZjhxKKp0e8Pk7GPHZEsohx_o6Dl1Ok0Tm8cGHXW6KR6x3IBTiOHq-kdyd9rusrQZOqg15UiyZzEKabplImpprhpm4-o_gXZa5R_dkInr7sxtYv9t8jRFlSVAJKO4Q6ATAiK5Qj54/s400/Immagine+072.jpg" width="298" /></a></div>
Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-64768831756743409472011-03-11T14:28:00.000-08:002011-03-11T14:28:57.982-08:00Tiramisu’ 2007<div class="MsoNormal"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></i></b></div><div class="MsoNormal"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></i></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxQz8V8V8f02OkYy_8E4QRC76SWLn1u03xDZoaGMb3prMa9YJd_q7SHoVa-iVg8YWT532PppVDhgR8mjgJHBskhp7JEhv-FdWfpueRayu4YzT_rTCEnRhzif-PxNhegWjx089EL5LQhA/s1600/Immagine+048.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxQz8V8V8f02OkYy_8E4QRC76SWLn1u03xDZoaGMb3prMa9YJd_q7SHoVa-iVg8YWT532PppVDhgR8mjgJHBskhp7JEhv-FdWfpueRayu4YzT_rTCEnRhzif-PxNhegWjx089EL5LQhA/s200/Immagine+048.jpg" width="200" /></a><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Dear friends, Tiramisù is one of the most appreciated italian desserts and I know that you probably know it and you have already tried almost once in your life, but.....</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>The Tiramisù I propose to you today is something special that I’m sure you have never tried, I’m sure because it’s the result of a long study of my pastry chef, Antonio Calosi, Italian pastry and chocolate champion ( </span></i><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><a href="http://www.antoniocalosi.com/">http://www.antoniocalosi.com/</a></span></i><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">). When I tasted his tiramisù during a Cordon Bleu pastry class, I thought that it was one the best dessert I’ve ever tasted.</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Today I prepared the Antonio Tiramisù, I’ve done some photo of it for helping you to make the dessert at home..<span style="mso-spacerun: yes;"> </span>So, please, try and let me know if I’m right!! :)</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">(I ‘ve written some tip for food processor steps, but you can hand make the dessert in the same way)</span></i></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ingredients for 8 persons</span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><h2 style="margin-left: 0cm; mso-list: none; tab-stops: 35.4pt; text-indent: 0cm;"><span lang="EN-GB"></span></h2><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Biscuit</span></u></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">50 gr flour 0</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr butter</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr icing sugar</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">20 gr powdered sugar</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">50 gr eggs</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">100gr egg yolks</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr eggs white</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">100 gr melted bitter chocolate</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">120 gr almond flour </span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">8 gr baking powder</span></div><div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l52 level1 lfo47; mso-pagination: none; tab-stops: list 18.0pt left 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Symbol; mso-ansi-language: EN-GB;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">moka coffe</span></div><div class="MsoNormal" style="mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><u>Tiramisù cream </u></div><div class="MsoNormal" style="text-align: justify;"><u><br />
</u></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l5 level1 lfo6; mso-pagination: none; tab-stops: 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> - 75 gr egg yolks</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l5 level1 lfo6; mso-pagination: none; tab-stops: 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- 75 gr powdered sugar</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l5 level1 lfo6; mso-pagination: none; tab-stops: 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">- 7 gr gelatin leaves </span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l5 level1 lfo6; mso-pagination: none; tab-stops: 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> - </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">250 gr fresh cream</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l5 level1 lfo6; mso-pagination: none; tab-stops: 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> - 250 gr mascarpone cheese</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l5 level1 lfo6; mso-pagination: none; tab-stops: 36.0pt; text-align: justify; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: Wingdings; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: StarSymbol;"><span style="font: 7.0pt "Times New Roman";"> - </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">some cocoa powder</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cooking steps</span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><u>Biscuit</u></span></div><div class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNXZV3XoRcRphjPtSGFt-6OuKzihfbkwuyalE8bH5rjxMpJ4TNh0ZaT6BmMcF7LUSE0Rd7RBLKtGZ0yhMQTwz7bVXMhOBZREHLCfnY8gHITsHHSnv2zUOsUGxq6J8QTFrtt7St4Tinrw/s1600/Immagine+040.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNXZV3XoRcRphjPtSGFt-6OuKzihfbkwuyalE8bH5rjxMpJ4TNh0ZaT6BmMcF7LUSE0Rd7RBLKtGZ0yhMQTwz7bVXMhOBZREHLCfnY8gHITsHHSnv2zUOsUGxq6J8QTFrtt7St4Tinrw/s200/Immagine+040.jpg" width="200" /></a><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 1. beat the egg whites with the powdered sugar until stiff<br />
2. whip up the soft butter with the icing sugar at medium speedy until it becomes white and light<br />
3. add the eggs one by one (let the food processor at the same speedy)<br />
4. add the melted chocolate (at a temperature max 40°) keeping on mixing <br />
5. sieve the flour with the almond flour and the baking powder and put it into the mixer at a slow speedy<br />
6. turn off the mixer <br />
7. with a palette add little by little the egg whites with slowly bottom-up movements <br />
8. tip the pastry onto a buttered baking pan (better to cover the baking pan bottom surface with the baking paper before)<br />
9. put it into the preheated oven (180°) and bake for about 15 min</span><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></b></div><div class="MsoNormal" style="margin-left: 36.0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Tiramisù cream</span></u></div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></u></div><ol start="1" style="margin-top: 0cm;" type="1"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3fDFP7pEWbaIUQaR-dB4Sl4_rpbecYPEnoOSZyYE75WWd2lecxK4X-T07CNV_UKLWOVRYg8mSAGnI9J4CP41_ROr7PTTs83Akq9Jow5SN42owEw-3d3EDrGGWqtrOULMXL2Cf1bxaLI/s1600/Immagine+041.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3fDFP7pEWbaIUQaR-dB4Sl4_rpbecYPEnoOSZyYE75WWd2lecxK4X-T07CNV_UKLWOVRYg8mSAGnI9J4CP41_ROr7PTTs83Akq9Jow5SN42owEw-3d3EDrGGWqtrOULMXL2Cf1bxaLI/s200/Immagine+041.jpg" width="149" /></a>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the gelatin leaves into the water </span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook the yolks with the sugar at a very slow temperature (better into the microwaves) stirring until it reach 85° temperature<span style="mso-spacerun: yes;"> </span>(English cream)</span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">well squeeze the gelatin leaves and put it into the cream and stir<span style="mso-spacerun: yes;"> </span></span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">whip up the fresh cream with the mascarpone cheese for some minutes (not to much)</span></li>
<li class="MsoNormal" style="mso-list: l13 level1 lfo14; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">tip the english cream little by little onto the mascarpone cream stirring gently</span></li>
</ol><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Finally</span></u></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">form 16 circle with the biscuit of the same diameter of the baking tins circles</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover each baking tins bottom with a layer of cream</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover each layer of cream with a biscuit circle, press and wet the biscuit with some coffee with a cooking brush</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add some tiramisù cream and cover with another coffee wet circle </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add another biscuit circle and wet it with some coffee </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the tins into the freezer for some hour </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">remove out the tiramisù from the tins letting the cream layer up</span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">sprinkle the top with some cocoa powder </span></li>
<li class="MsoNormal" style="mso-list: l14 level1 lfo15; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">let it out of the fridge until the tiramisù become soft then serve it</span></li>
</ol>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-70427845275791045762011-02-20T05:14:00.000-08:002011-02-20T05:47:57.051-08:00Grandmother's Tagliatelle<div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Grandmother's Tagliatelle </span></b></div><div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTaZzmBcJ2EyfwclJObbd54f6f57pA2MRYIs4wwQOp_embDOXerHNUJEcZnpKUvz6hVKL3TS2XSj99gnKt5qx0WAYwQLs-un0U8OV8qSLe6xumTY2anPZbB06IRwsRGZ94uoE7iYvkUU/s1600/tagliatelleprontejpg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTaZzmBcJ2EyfwclJObbd54f6f57pA2MRYIs4wwQOp_embDOXerHNUJEcZnpKUvz6hVKL3TS2XSj99gnKt5qx0WAYwQLs-un0U8OV8qSLe6xumTY2anPZbB06IRwsRGZ94uoE7iYvkUU/s200/tagliatelleprontejpg.jpg" width="133" /></a><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Sunday again! We are going to have friends for the dinner and they expressly have asked for the best recipe of my grandmother: Tagliatelle (fresh hand made pasta) with dried mushrooms ragù... They love and I and my family too..<span style="mso-spacerun: yes;"> </span></span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">My grandmother used to prepare her recipe for Christmas and other important anniversary and occasions.. I make it sometimes for my best friends and when I want to feel again the taste and flavour of my childhood<span style="mso-spacerun: yes;"> </span>and my parents home. Now.. have a great day!! I will have! </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"> </span></span></i></div><br />
<br />
<br />
<div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></i></div><div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhvhMQCZ4mNLT_FHuQMAWILogl_Jxhv39mkh5aJGQmme9KWmnM3DAC-1FWmiExgQ1uugcP8zRH9904leZcMRwcmyvcJhFkeFXkOoef41rEB68k35EVZWLZh3GUaTiayVIAxi5K6cgsHQ/s1600/tagliatelle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhvhMQCZ4mNLT_FHuQMAWILogl_Jxhv39mkh5aJGQmme9KWmnM3DAC-1FWmiExgQ1uugcP8zRH9904leZcMRwcmyvcJhFkeFXkOoef41rEB68k35EVZWLZh3GUaTiayVIAxi5K6cgsHQ/s1600/tagliatelle.jpg" /></a><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></i></div><div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ingredients for 4/5<span style="mso-spacerun: yes;"> </span>persons</span></b></div><div class="MsoNormal" style="tab-stops: 35.45pt; text-align: justify;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Pasta </span></u></b></div><div class="MsoNormal"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></u></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">4 eggs</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">400 flour “0”</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">3/4 tablespoons of extravirgin olive oil</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">salt</span></div><div class="MsoNormal" style="margin-left: 36.0pt;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Pasta cooking steps</span></b></div><div class="MsoNormal"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Look at the Maltagliati recipe.</span></div><div class="MsoNormal"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Cut the pasta with the tagliatelle size</span></div><div class="MsoNormal" style="mso-pagination: none;"><br />
</div><br />
<div class="MsoNormal"></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ragù ingredients</span></u></b></div><div class="MsoNormal"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></u></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Rosemary</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">50 gr dried mushrooms</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Extravirgin olive oil</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">2 white onions</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">1/2 </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">handfuls of pine nuts</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">1/2 canned tomatoes</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l10 level1 lfo11; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Cooking salt </span></div><div class="MsoNormal" style="mso-pagination: none;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></b></div><div class="MsoNormal" style="mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-pagination: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlplhbE8rEBSNFltwlVAMVeJbIxZJsIiQPLaHx80CX26-fwGzSIfgCkD2nYychXGI9HxmATnYe8UTWrEKZ248YO9JTePezHlXQXxaHOx9bdjqq4YphAzOuQbxRcmA83W_oCM6jy-gHlU/s1600/cipolla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlplhbE8rEBSNFltwlVAMVeJbIxZJsIiQPLaHx80CX26-fwGzSIfgCkD2nYychXGI9HxmATnYe8UTWrEKZ248YO9JTePezHlXQXxaHOx9bdjqq4YphAzOuQbxRcmA83W_oCM6jy-gHlU/s200/cipolla.jpg" width="133" /> </a><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ragu’ Cooking steps</span></b></div><div class="MsoNormal" style="mso-pagination: none; tab-stops: 36.0pt;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
</span></u></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 1)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Put the dried mushrooms into a bowl with some water (just to cover it) at room temperature</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 2)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">chop the rosemary with the onion very finely</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 3)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the pine nuts into a mortar and press it with the pestle just to let the oil inside come out</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 4)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put a generous quantity of extravirgin olive oil into a pan until it becomes hot</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 5)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">then tip the chopped rosemary and onion onto the pan</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S6patZB1E9GMVt9NdjQua-r62Zlv_WcDFJ87W1b0PkLyTKc3M6KzqazO_FedMk5hD55N0MBg4lLus7qLlSgRgFNE3tD91SFVFDnm3wcjSxkE5bMfAz0N7xROaTrCxryHr4hAh4_7M14/s1600/soffritto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S6patZB1E9GMVt9NdjQua-r62Zlv_WcDFJ87W1b0PkLyTKc3M6KzqazO_FedMk5hD55N0MBg4lLus7qLlSgRgFNE3tD91SFVFDnm3wcjSxkE5bMfAz0N7xROaTrCxryHr4hAh4_7M14/s1600/soffritto.jpg" /></a><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 6)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">stir fry over a low flame without the lid until it becomes brown (about 15/20 min.)</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">7)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the pressed pine nuts and toss it,</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">8)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the sieved and squeezed mushrooms and toss it for one or two minutes</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">9)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the most part of the sieved water and the tomatoes and the salt and stir </span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueJWn9G5NdHw-awmCnHm4MOCbNDqKVU155uU4mZzaDwL2pcoO7eY-deuiFWK1ewz10JsUhvqeMPP8UkHS5hDGyfDl3URRwnJgV82l5ja3itkDbgUiry3CQ1xNTg17hJWqfxH_uGvvhZM/s1600/ragu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueJWn9G5NdHw-awmCnHm4MOCbNDqKVU155uU4mZzaDwL2pcoO7eY-deuiFWK1ewz10JsUhvqeMPP8UkHS5hDGyfDl3URRwnJgV82l5ja3itkDbgUiry3CQ1xNTg17hJWqfxH_uGvvhZM/s1600/ragu.jpg" /></a><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 10)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the lid and cook for 1 hour and half</span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 11)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Stir every 5/10 minutes adding the remaining water when necessary </span></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l42 level1 lfo40; mso-pagination: none; tab-stops: list 36.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 12)<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Dress the cooked tagliatelle with the mushrooms sauce and add some parmisan if you like it.</span></div><div class="MsoNormal" style="mso-pagination: none; tab-stops: 36.0pt;"><br />
</div>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-43832871252391496122011-02-08T12:11:00.000-08:002011-02-08T12:12:22.640-08:00Brasato al Chianti<div class="MsoNormal"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Brasato al Chianti</span></b></div><div class="Testopreformattato"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxi0LIRcAu0phB5Pvsf04IfACck5UbPOvKDvcHzGCBQBa5DTuGpzhIhFplR_8HFkduNCHx4zDpRtwfxJi-9lJyoFjvyf-orOHbvDqTzWMayJ4b6gvvrI8axuGZbY3haDm2PAWnzZJDic/s1600/brasato.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxi0LIRcAu0phB5Pvsf04IfACck5UbPOvKDvcHzGCBQBa5DTuGpzhIhFplR_8HFkduNCHx4zDpRtwfxJi-9lJyoFjvyf-orOHbvDqTzWMayJ4b6gvvrI8axuGZbY3haDm2PAWnzZJDic/s200/brasato.jpg" width="200" /></a><b><i><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;"> </span></i></b></div><div class="Testopreformattato"><br />
</div><div class="Testopreformattato" style="text-align: justify;"><i><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">It is a typical Tuscan dish which is often served with baby onions cooked in sweet and sour sauce (the season of baby onions starts in October and ends in April). I suggest trying it also with pilaw rice or sliced fried mushrooms.</span></i></div><div class="Testopreformattato" style="text-align: justify;"><i><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">For cooking the Brasato it is necessary to respect some rule: 1) select only sterling meat 2) be careful to not pierce the meat with forks or knives to avoid losing the juices; 3) brown all sides of the meat before adding the marinade; 4) let the<span style="mso-spacerun: yes;"> </span>Brasato rest one hour at least before serving: in this way<span style="mso-spacerun: yes;"> </span>the meat<span style="mso-spacerun: yes;"> </span>tissues will be tender relax and there will a better distribution of the meat juices.</span></i></div><div class="Testopreformattato"><br />
</div><div class="Testopreformattato"><br />
</div><div class="Testopreformattato"><br />
</div><div class="Testopreformattato"><br />
</div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Ingredients for 6/8 persons</span></b></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><u><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;"></span></u></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">1 kg </span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;"><span style="mso-spacerun: yes;"> </span>of beef </span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">some bay leaf</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">rosemary</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">1 cinnamon stick</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">1 onion</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">1 carrot</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">1 celery stalk</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">1 garlic clove</span></li>
<li class="MsoNormal" style="color: red; mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="color: black;">4 cloves</span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;"> </span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">2 lard slices</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">4/5 table spoons of extravirgin olive oil</span></li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;">1 bottle of Chianti wine</li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;">1 knob of butter </li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;">1 table spoon of maizena</li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;">salt</li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;">black pepper</li>
<li class="MsoNormal" style="mso-list: l35 level1 lfo37; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;">in season vegetables</li>
</ul><div class="MsoNormal" style="text-align: justify;"> <b><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></b></div><div class="Testopreformattato"><br />
</div><div class="Testopreformattato"><b><span style="font-family: "Times New Roman"; font-size: 12pt;">cooking steps</span></b></div><div class="Testopreformattato"><u><span style="font-family: "Times New Roman"; font-size: 12pt;"><br />
</span></u></div><div class="Testopreformattato" style="margin-left: 69.75pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 69.75pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">clean the celery and the carrot and chop it roughly</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">put the cloves into the onion and quarter it</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt 120.0pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">make the marinade with the wine, the bay leaves, the rosemary, the cinnamon, the onion, the carrot and the celery</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">let the meat rest in the marinade for 24 hours</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">take the meat off the marinade and dry it with a </span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">sheet of kitchen paper</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">lash the meat </span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="color: red; font-family: "Times New Roman"; font-size: 12pt;">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">heat the oil with the lard and the garlic clove in a pan for braising</span><span lang="EN-GB" style="color: red; font-family: "Times New Roman"; font-size: 12pt;"> </span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt;">8.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span style="font-family: "Times New Roman"; font-size: 12pt;">brown all the meat sides</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt;">9.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span style="font-family: "Times New Roman"; font-size: 12pt;">add the marinade </span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">10.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">cook it at high flame until it starts boiling </span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">11.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">put a lid on and go on cooking at low flame for about 2 hours turning the meat over every 15’</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">12.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">take the meat out off from the pan and lay it aside </span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">13.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">take the cinnamon sticks from the marinade</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">14.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">tip the marinade into the mixer then add the butter and the maizena</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">15.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">mix until it becomes creamy</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">16.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">put the marinade into the pan</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">17.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">add the meat and cook it for about 15’</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">18.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">turn off the flame</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">19.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">let the brasato rest in the pan with the lid for 1 hour at least</span></div><div class="Testopreformattato" style="margin-left: 71.25pt; mso-list: l36 level1 lfo38; mso-pagination: none; tab-stops: list 36.0pt left 71.25pt; text-indent: -18.0pt;"><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">20.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">serve it sliced and dressed with the tepid marinade sauce</span></div>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-41665035008464954582011-02-02T06:04:00.000-08:002011-02-02T06:11:11.759-08:00Two colors vegetable flan<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zt3Ifoxj-hTphLaN5ewwjPgDFlX6ydnxiMruI3YYChGliNYO4QN-35jAfjW9jgb8FtH81tpPoouQfZHUvLgeZ3KHpcc5t_LRIo1j45_TS4veWBu0OCwR2efw9rAVgHXjcZ9tsdk5V6c/s1600/flan.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zt3Ifoxj-hTphLaN5ewwjPgDFlX6ydnxiMruI3YYChGliNYO4QN-35jAfjW9jgb8FtH81tpPoouQfZHUvLgeZ3KHpcc5t_LRIo1j45_TS4veWBu0OCwR2efw9rAVgHXjcZ9tsdk5V6c/s1600/flan.jpg" /></a><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Two colors vegetable flan</span></b></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">Dear friends, yesterday I prepared something that my husband Massimo and my two little boys like very much… It’s very hard to have children appreciate vegetables <span style="mso-spacerun: yes;"> </span>.. <span style="mso-spacerun: yes;"> </span>but with this simple recipe they really enjoy hearty and healthy food!!! You should also steam the flan instead of cooking it <span style="mso-spacerun: yes;"> </span>into the oven… <span style="mso-spacerun: yes;"> </span>It’s up to you the cooking way!!!</span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></i></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt 18pt;"><br />
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</div><div class="MsoBodyTextIndent" style="margin: 0cm 0cm 0pt 18pt;"><b><span lang="EN-GB">Ingredients for 8 persons</span></b></div><div class="MsoBodyTextIndent" style="margin: 0cm 0cm 0pt 18pt;"><br />
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<b style="mso-bidi-font-weight: normal;">white sauce</b><br />
60 gr flour (30 gr flour - 30 gr maizena)<br />
60 gr butter<br />
500 gr milk<br />
parmesan<br />
salt</span></div></div><div class="MsoBodyTextIndent" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt 18pt;"><br />
</div><div class="MsoBodyTextIndent" style="margin: 0cm 0cm 0pt 18pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">and</span></b><span lang="EN-GB"><br />
4 boiled carrots<br />
500 gr boiled spinaches <br />
6 eggs<br />
fresh marjoram</span></div></div><div class="MsoBodyTextIndent" style="margin: 0cm 0cm 0pt 18pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB">2 table spoon extravirgin olive oil</span></div></div><div class="MsoBodyTextIndent" style="margin: 0cm 0cm 0pt 18pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB">8 single disposable tins</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
<span style="mso-spacerun: yes;"> </span><b></b></span></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt 18pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-Z0WUJPn_HQMtsTskW8ogdaszjFhWz2RIaJOrplFnaAkPoIRK8O__L9K1SjwA8GEoUyzA2FFfyjW38y2SzkulPK8jc5lFe3lMc9ZSBnedrEn9RRp9v3eZq8gjkxp9syVIB1vQFTqX3k/s1600/flan+in+tavola.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-Z0WUJPn_HQMtsTskW8ogdaszjFhWz2RIaJOrplFnaAkPoIRK8O__L9K1SjwA8GEoUyzA2FFfyjW38y2SzkulPK8jc5lFe3lMc9ZSBnedrEn9RRp9v3eZq8gjkxp9syVIB1vQFTqX3k/s1600/flan+in+tavola.jpg" /></a></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 18pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Cooking steps</span></b></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br style="mso-special-character: line-break;" /></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;">white sauce</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l0 level1 lfo1; tab-stops: 36.0pt; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">1.<span style="font-family: 'Times New Roman';"> </span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;">put the butter into a pan and warm it up until it dissolves</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l0 level1 lfo1; tab-stops: 36.0pt; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">2.<span style="font-family: 'Times New Roman';"> </span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;">add the flour and make a white roux </span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l0 level1 lfo1; tab-stops: 36.0pt; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">3.<span style="font-family: 'Times New Roman';"> </span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;">add the milk and stir it until it starts boiling</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l0 level1 lfo1; tab-stops: 36.0pt; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">4.<span style="font-family: 'Times New Roman';"> </span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;">put a lid on and cook it for about <metricconverter productid="20’" w:st="on">20’</metricconverter> over a low flame</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l0 level1 lfo1; tab-stops: 36.0pt; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">5.<span style="font-family: 'Times New Roman';"> </span></span></span><span style="mso-bidi-language: #00FF;">turn the flame off</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l0 level1 lfo1; tab-stops: 36.0pt; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">6.<span style="font-family: 'Times New Roman';"> </span></span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;">add salt and pepper and grated parmesan</span></div></div><div class="MsoNormal" style="border-bottom: medium none; 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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Vegetables</span></b></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">1.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">mix the boiled vegetables separately with the oil and reduce it to a puree.</span></div></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">2.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">when your white sauce is ready put half into the spinaches puree and half into the carrots puree and mix again the two separately</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">3.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Let the two puree cool off, then put half eggs into one puree and<br />
half into the other.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">4.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">mix the two</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">5.<span style="font-family: 'Times New Roman';"> </span></span></span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the marjoram into the two puree, then put the puree into the buttered tins (best carrots before..)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">6.<span style="font-family: 'Times New Roman';"> </span></span></span></i></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the tins into the hot oven (180°)</span><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF;"></span></i></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-language: #00FF; mso-fareast-font-family: 'Times New Roman';"><span style="mso-list: Ignore;">7.<span style="font-family: 'Times New Roman';"> </span></span></span></i></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook it for about 25 minutes (when the flans become well puffy)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt 21.3pt; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm;"><em><strong>8. </strong></em>tip the flans before serving <em><strong> </strong></em></div>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-34811071571452972542011-01-31T12:11:00.000-08:002020-05-06T08:56:10.270-07:00Ligurian vegetable pie<div class="MsoNormal">
<b><i>Ligurian vegetable pie</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5KDQf5wILa-vp18KKYgKSG00rW4nix1BunEDNMlp9RF0Xqa3KUN162J4bdCrcygJST2mpRUOtL0ODWZtnLcy6Vcb4QKwbQGq1aQf4B-v7m9J4j05Qy0kWWmrKJau62BY1aqKV2NpB5k/s1600/IMG_20200506_173422.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5KDQf5wILa-vp18KKYgKSG00rW4nix1BunEDNMlp9RF0Xqa3KUN162J4bdCrcygJST2mpRUOtL0ODWZtnLcy6Vcb4QKwbQGq1aQf4B-v7m9J4j05Qy0kWWmrKJau62BY1aqKV2NpB5k/s400/IMG_20200506_173422.jpg" width="298" /></a></div>
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><i>It's a typical Ligurian pie which</i><span style="mso-spacerun: yes;"><i> </i></span><i>you will not find in other Italian regions. </i></span><span lang="EN-GB"><i>Stuffing ingredients can change a little bit depending on the season, for example you can add tender artichokes or substitute chards</i><span style="mso-spacerun: yes;"><i> </i></span><i>with spinaches or with courgettes (in this case you must not use the ricotta cheese) </i></span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><i>The recipe that I suggest in this cooking class is the recipe that my grandmother hand me down, the same recipe that she has used for about 50 years. </i></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><i>The torta verde, as all savored Ligurian pies (focaccia, pizza all'Andrea etc..), can be served as a</i><span style="mso-spacerun: yes;"><i> </i></span><i>starter, an appetizer or a snack and it is also perfect for parties. </i></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><i>The “torta verde” is a percfect synthesis of the Ligurian hinterland way of cooking which essentially uses herbs for making yummy dishes</i></span><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></i></div>
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<b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><u>Ingredients for 6 persons</u></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7oxw_Kusgc8fUWsi7a4YCpYLp_LEvqBjjpPH3z2qdgMbeg0ZtEwKf-85WUbjl9y_P4vGjSxHErbZ2r2XJ1lBgH1t_Kd_zYtYhsXIE30TfGYkT2zTXl_b82L0wngJ-_RI5_bONSa5jtc/s1600/IMG_20200420_122733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1197" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7oxw_Kusgc8fUWsi7a4YCpYLp_LEvqBjjpPH3z2qdgMbeg0ZtEwKf-85WUbjl9y_P4vGjSxHErbZ2r2XJ1lBgH1t_Kd_zYtYhsXIE30TfGYkT2zTXl_b82L0wngJ-_RI5_bONSa5jtc/s640/IMG_20200420_122733.jpg" width="640" /></a></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>stuffing</b></span></div>
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<span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 1<span style="mso-spacerun: yes;"> </span>kg fresh chards</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 1<span style="mso-spacerun: yes;"> </span>onion</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> 2 courgettes </span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span> 300 gr ricotta cheese</div>
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<span style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span> 3 <span style="mso-spacerun: yes;"> </span>eggs</div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="mso-spacerun: yes;"> 1 </span>generous handful of grated parmesan cheese </span></div>
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<span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">extravergine olive oil</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> salt</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br /> pepper</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> marjoram ot thyme</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>dough</b></span><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></u></div>
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<span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">250 gr flour “0”</span></div>
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<span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">1/2<span style="mso-spacerun: yes;"> </span>coffee cup of extravirgin olive oil </span></div>
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<span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">water </span></div>
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<span lang="EN-GB" style="font-family: "wingdings"; font-size: 9pt;"><span style="font-family: "times new roman";"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">salt</span></div>
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<b><u><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cooking steps</span></u></b></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>stuffing</b></span></div>
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<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">clean the chards </span></li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">take a big pan and cook the chards in abundant and salted boiling water for about 10'</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUJ8Hjze8UHVOkP_MuCReggEpDnW8rB2eas_uaoWJNwsFWHY7v_kSZkHBgiPRbWGclYGKSwtZFTcKlZPS4u-gKEmOud2Qs4vS4PBb_39a-P2Ig9BOS-IXPWXPLDiDVDcDD1hOX51PTG0/s1600/IMG_20200420_114132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUJ8Hjze8UHVOkP_MuCReggEpDnW8rB2eas_uaoWJNwsFWHY7v_kSZkHBgiPRbWGclYGKSwtZFTcKlZPS4u-gKEmOud2Qs4vS4PBb_39a-P2Ig9BOS-IXPWXPLDiDVDcDD1hOX51PTG0/s400/IMG_20200420_114132.jpg" width="298" /></a></div>
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<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">squeeze well and make a ball with the chards<span style="mso-spacerun: yes;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz0isOOPFA05KWWaNNDAYElAWFGaed2mXv_sG_O9jRfPcymgPAriTI_VXDOOwiApwlyHowuEOkjvFKYdIVXtxZvS64JJSUHxmzjSgwU_8bEa1Vl9NHHbCc-LGkB-Y-a7nSuXxrbB1qA4/s1600/IMG_20200420_121610.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz0isOOPFA05KWWaNNDAYElAWFGaed2mXv_sG_O9jRfPcymgPAriTI_VXDOOwiApwlyHowuEOkjvFKYdIVXtxZvS64JJSUHxmzjSgwU_8bEa1Vl9NHHbCc-LGkB-Y-a7nSuXxrbB1qA4/s320/IMG_20200420_121610.jpg" width="239" /></a></div>
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<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">roughly chop the chards </span></li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">chop the onion</span></li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;">slice the courgettes</li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">heat two spoons of extravirgin olive oil in a large nonstick pan then add the chopped onion</span></li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">stir it until the onion begins to brown slightly</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkx8Y5AF0ZIR7JJ5l2sGp4m-puqwBrUw9Kq50P6H8LrP04vELUCnWYnPdhj9of5W009kIllGn60a3u7yBvB07wA6OTTDUHYh_Ka2gkRME2tBpOE01I87WCKhcs09_0UZINWNONx54C46s/s1600/IMG_20200420_122400.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkx8Y5AF0ZIR7JJ5l2sGp4m-puqwBrUw9Kq50P6H8LrP04vELUCnWYnPdhj9of5W009kIllGn60a3u7yBvB07wA6OTTDUHYh_Ka2gkRME2tBpOE01I87WCKhcs09_0UZINWNONx54C46s/s320/IMG_20200420_122400.jpg" width="238" /></a></div>
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<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;">add the courgettes and toss it, let it cook for 5 minutes</li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the chopped chards, salt and pepper, then stir-fry<span style="mso-spacerun: yes;"> </span>for about 5' </span></li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;">add the fine salt</li>
<li class="MsoNormal" style="mso-list: l37 level1 lfo27; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">turn the flame off</span></li>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></div>
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<b>while waiting for the chards to cool off you can make the dough</b><br />
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoLSWZ2j5961xo0DDPGeTkj3r-w3YrdyKH5vWV0JDqD80-JacLIvz8YA_9WrUd0n-P0oQBAheTO06M5qi65lZ-3H6X1kn20bNyuDnOQa78xeXYYugOE-vmMbIIXvxNzr4a4Sp5Pi0Tnw/s1600/IMG_20200420_113842.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoLSWZ2j5961xo0DDPGeTkj3r-w3YrdyKH5vWV0JDqD80-JacLIvz8YA_9WrUd0n-P0oQBAheTO06M5qi65lZ-3H6X1kn20bNyuDnOQa78xeXYYugOE-vmMbIIXvxNzr4a4Sp5Pi0Tnw/s400/IMG_20200420_113842.jpg" width="298" /></a></div>
<ol style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="mso-list: l18 level1 lfo18; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">tip the flour onto a kneading table </span></li>
<li class="MsoNormal" style="mso-list: l18 level1 lfo18; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">then arrange the flour so that it form something similar to a<span style="mso-spacerun: yes;"> </span>vulcano (in Italian recipies the term is<span style="mso-spacerun: yes;"> </span>“a fontana”) and put the salt, the oil and the water poco a poco into the middle of it. </span></li>
<li class="MsoNormal" style="mso-list: l18 level1 lfo18; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">knead the dough until it becomes smooth </span></li>
<li class="MsoNormal" style="mso-list: l18 level1 lfo18; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">make a ball with the dough and wrap it in a dishcloth</span></li>
<li class="MsoNormal" style="mso-list: l18 level1 lfo18; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">let it rest </span></li>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>stuffing</b></span></div>
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<li class="MsoNormal" style="mso-list: l19 level1 lfo19; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">gently whisk the eggs with the marjoram, a little bit of salt and pepper, the parmesan cheese and the ricotta cheese until you it gets homogeneous</span></li>
<li class="MsoNormal" style="mso-list: l19 level1 lfo19; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the chards and the courgettes </span></li>
<li class="MsoNormal" style="mso-list: l19 level1 lfo19; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">gently stir</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYle07ZdLUOhqHEqzqitnwie9qOTsnLLIrdFaMtnR9WzuU8Y2lo888ZmnjrE31OcSJV4O7_O8viI68wx1TT3iBGb0RziA-IVNPWaJD48QnGF0n6J83tUrfbBgWyRC7J5oJLyfQd2WUTiU/s1600/tirapasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYle07ZdLUOhqHEqzqitnwie9qOTsnLLIrdFaMtnR9WzuU8Y2lo888ZmnjrE31OcSJV4O7_O8viI68wx1TT3iBGb0RziA-IVNPWaJD48QnGF0n6J83tUrfbBgWyRC7J5oJLyfQd2WUTiU/s1600/tirapasta.jpg" /></a></div>
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>finally</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll32NgKVfV6881i6kM1HhS27GiedTgUvCCu8fhOwz7H9OlKzO05HjhXEa16oMpT-W_d9qLpIy13ciSyIkMoHbcmRT3I-Zgu8K2cmwHXqTJvetgRJ1V4TymXxgTvYcy0U4FMyX99lnMNA/s1600/IMG_20200430_101449.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll32NgKVfV6881i6kM1HhS27GiedTgUvCCu8fhOwz7H9OlKzO05HjhXEa16oMpT-W_d9qLpIy13ciSyIkMoHbcmRT3I-Zgu8K2cmwHXqTJvetgRJ1V4TymXxgTvYcy0U4FMyX99lnMNA/s640/IMG_20200430_101449.jpg" width="478" /></a></div>
<ol style="margin-top: 0cm;" type="1"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuFEwset6v0OlzKz8rDtH9sB-eBWsTijVSP0sDVMAvH7_L_Nwb843UyiKA_QgTEWa7EhjPj4dKylG5aE1iHxX0IPh88sNIJMYHfS7qEdLoJUj1TUu9GaQFTI2go0ZBrHWzu7oEbd9-Qw/s1600/IMG_20200420_130246.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuFEwset6v0OlzKz8rDtH9sB-eBWsTijVSP0sDVMAvH7_L_Nwb843UyiKA_QgTEWa7EhjPj4dKylG5aE1iHxX0IPh88sNIJMYHfS7qEdLoJUj1TUu9GaQFTI2go0ZBrHWzu7oEbd9-Qw/s640/IMG_20200420_130246.jpg" width="478" /></a>
<li class="MsoNormal" style="mso-list: l20 level1 lfo20; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">oil a baking pan</span></li>
<li class="MsoNormal" style="mso-list: l20 level1 lfo20; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">stretch the dough in the baking pan including sides</span></li>
<li class="MsoNormal" style="mso-list: l20 level1 lfo20; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">make some holes with a fork</span></li>
<li class="MsoNormal" style="mso-list: l20 level1 lfo20; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">tip the stuffing onto it </span></li>
<li class="MsoNormal" style="mso-list: l20 level1 lfo20; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cover the stuffing with another thin dough layer</span></li>
<li class="MsoNormal" style="mso-list: l20 level1 lfo20; tab-stops: list 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put it into the hot oven (180°) and bake until it becomes sligtly brown</span></li>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;">cut and serve tepid or cold (it's very good also the day after)</span></div>
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<b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"></span></b><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><br />
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<span style="mso-spacerun: yes;"> </span></span></div>
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Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-24707920998486699892011-01-30T04:13:00.000-08:002011-01-30T04:13:56.262-08:00Arista al forno with potatoes and mushrooms cream<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Arista al forno with potatoes and mushrooms cream</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0YT-iRhIEY_UMSrDOfu-KuMitMWZyCShWWTrihP3VPJCaa4KEbDCknOEuu_h9r8pb1LfuXqBTDxf8mcyOyA8-UPyRLT482GZhacHeE1j79fdsIw6qdU_TGMOfJGG8V8zYsFNVvPmhD0/s1600/arista.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0YT-iRhIEY_UMSrDOfu-KuMitMWZyCShWWTrihP3VPJCaa4KEbDCknOEuu_h9r8pb1LfuXqBTDxf8mcyOyA8-UPyRLT482GZhacHeE1j79fdsIw6qdU_TGMOfJGG8V8zYsFNVvPmhD0/s1600/arista.jpg" /></a><i><span lang="EN-GB" style="color: black;">“Legend has it that this boneless pork roast got the name "Arista," a word used exclusively in Tuscany, when the Archduke of Tuscany held a banquet at which the Greek Patriarch was in attendance. After being served this dish, he exclaimed his delight with the Greek term "aristos," a praise of the highest caliber. The Tuscans mangled the pronunciation a bit, but the meaning is there, and the dish is truly exalted! "</span></i></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">The “Arista al forno”<span style="mso-spacerun: yes;"> </span>is a typical dish of Tuscany. it is a boneless pork loin roast. Its meat is low fat and we are used to having it in one-piece to obtain the typical<span style="mso-spacerun: yes;"> </span></span></i><b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">arrosto toscano, </span></i></b><i><span lang="EN-GB" style="mso-ansi-language: EN-GB;">as in this case. The Arista is usually coupled with potatoes and I propose serving it also with a champignons cream (sauce). I suggest browning the arista in a fry-pan with extravirgin olive oil before baking </span></i></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> </span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal"><b>Ingredients for 6 persons</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Arista</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>1,5 kg boneless pork loin</div><div class="MsoNormal"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>6 potatoes</div><div class="MsoNormal"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>meat broth</div><div class="MsoNormal"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>extra-virgin olive oil</div><div class="MsoNormal"> 2 garlic cloves</div><div class="MsoNormal"> rosemary</div><div class="MsoNormal"> 1 bay leaf</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l7 level1 lfo8; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>parsley</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l7 level1 lfo8; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;">fine salt</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l7 level1 lfo8; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;">l<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>ground black pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Cream</b></div><div class="MsoNormal"><u><br />
</u></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;">500 gr mushrooms</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>250 gr fresh cream</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>1 table spoon butter</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"> 1 table spoon extra-virgin olive oil</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>parsley</div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>salt </div><div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l8 level1 lfo9; mso-pagination: none; tab-stops: 36.0pt; text-indent: -18.0pt;"><span style="font-family: "Wingdings"; font-size: 9pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span>black pepper</div><div class="MsoNormal" style="margin-left: 36.0pt;"><br />
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</div><div class="MsoNormal"><b>Cooking steps</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b> </b><b> </b></div><div class="MsoNormal"><b>Arista</b></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">finely chop the sage, the rosemary, the garlic cloves and the other herbs</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">make some incisions in the meat to rub the herbs into</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">lash the arista with a cooking rope</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">finely crash salt and pepper and rub into the pork roast</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">heat two spoons of the oil in a fry- pan then brown the arista </span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">place the roast in a baking pan with the oil (coat the pan and sprinkle some oil on the top of the roast)</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put it into the hot oven</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook on 180°C for about 30' and turn the roast over sometimes </span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the diced potatoes into the baking pan and sprinkle some oil on top</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">cook on 180°C for about 1 hour, turning the roast sometimes and adding some broth if necessary</span></li>
<li class="MsoNormal" style="mso-list: l24 level1 lfo24; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">take out of the oven and let it s one hour at least before serving</span></li>
</ol><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Cream</b></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;">slice the mushrooms</li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">heat the butter in a large non-stick fry-pan</span></li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the champignons into the pan</span></li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">toss it until it becomes slightly brown </span></li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">dress it with the salt, the pepper and the oil</span></li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">turn the flame off and tip the champignons onto a mixer</span></li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">add the parsley and the fresh cream</span></li>
<li class="MsoNormal" style="mso-list: l25 level1 lfo25; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">mix all together until it becomes creamy and homogeneous</span></li>
</ol><div class="MsoNormal" style="margin-left: 36.0pt;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>finally</b></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="mso-list: l26 level1 lfo26; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put sliced Arista in a dish with the potatoes</span></li>
<li class="MsoNormal" style="mso-list: l26 level1 lfo26; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">dress it with tepid cream</span></li>
<li class="MsoNormal" style="mso-list: l26 level1 lfo26; mso-pagination: none; tab-stops: 36.0pt;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">serve tepid (you can also serve the arista cold with the tepid cream)</span></li>
</ol><div class="MsoNormal"><br />
</div><div style="mso-element: footnote-list;"><br />
<hr align="left" size="1" width="33%" /><div id="ftn1" style="mso-element: footnote;"><div class="MsoFootnoteText"><a href="http://www.blogger.com/post-create.g?blogID=9055797307259397022#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span class="Caratteredellanota"><span style="mso-special-character: footnote;"><br />
</span></span></a></div></div></div>Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-39957647836300697132011-01-28T05:17:00.001-08:002020-11-30T08:11:09.725-08:00Cioccolatissimo<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b>Cioccolatissimo</b></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b><br /></b></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><b><br /></b></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UrOT7gfMJbG7hoH1e4tF-QYos4Gc3H2Gqvm2BYzWcjSgvO1S5aUwkbbXECorSHYR_uBOo7RdmviRDBHnrqPT8iOO5QUFHtlWrlRmHEtkVrZNSWcH93d-QoQ-cztgv0Ct_IOuIbjbKjc/s755/IMG_20201130_163110+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="755" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UrOT7gfMJbG7hoH1e4tF-QYos4Gc3H2Gqvm2BYzWcjSgvO1S5aUwkbbXECorSHYR_uBOo7RdmviRDBHnrqPT8iOO5QUFHtlWrlRmHEtkVrZNSWcH93d-QoQ-cztgv0Ct_IOuIbjbKjc/w320-h290/IMG_20201130_163110+%25281%2529.jpg" width="320" /></a></div><br /><b><br /></b></span></div>
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<i><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-weight: bold;">I was looking forward to handing on to<span style="mso-spacerun: yes;"> </span>you down the original recipe of this recent yummy Italian<span style="mso-spacerun: yes;"> </span>dessert. Some tips: use only very fresh eggs and bitter chocolate 75% of very high quality; be careful in measuring out the ingredients; respect the reported below sequence; always add the flour only at the last moment and mix slowly and only for some seconds; use appropriate disposable tins; tip onto the tins always the same quantity of Cioccolatissimo; control with extremely precision the cooking time: remember that each ovens are different from one another, so the first times may not be easy to make the perfect dessert cooking, but... don’t give in!</span></i></div>
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<b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic;">Ingredients for 6 persons</span></b></div>
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<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">200 gr butter</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">4 egg yolks</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">4 eggs</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">200 gr bitter chocolate 75%</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">200 gr sugar</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">50 gr flour</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">some drops vanilla extracts</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">icing sugar</span></li>
<li class="MsoNormal" style="mso-list: l31 level1 lfo33; mso-pagination: none; tab-stops: 36.0pt; text-align: justify;"><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">whipped cream</span></li>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"> </span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"> </span></div>
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<b><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic;">Cooking steps</span></b></div>
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<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">finely chop the chocolate</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">put the butter into a pan and warm it up until it dissolves</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">put the chocolate into the pan with the butter over a low flame</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">mix the chocolate until it becomes to dissolve</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">turn off the flame and carry on mixing until the chocolate completely dissolves</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">let it rest until it becomes tepid</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">whisk the eggs with the sugar</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">8.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">tip the chocolate onto the pan with the eggs and mix until it becomes creamy</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">9.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">add the sieved flour and mix very slowly for some seconds</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">10.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">butter 6 disposable tins </span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">11.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">spread the tins bottom and sides with a little bit of flour </span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">12.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">fill each tin up tip – 2 cm down the brim</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">13.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">put it into the preheated oven (180°) and cook for about 10’ (7’-12’ might be the “oven” range)</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">14.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">turn the Cioccolatissimo onto single dishes</span></div>
<div class="MsoNormal" style="margin-left: 37.5pt; mso-list: l28 level1 lfo30; mso-pagination: none; tab-stops: 37.5pt list 54.0pt; text-align: justify; text-indent: -18pt;">
<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">15.<span style="font-family: "Times New Roman"; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: 400; line-height: normal;"> </span></span><span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">spread the top with the icing sugar</span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">16. </span><span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;">serve hot accompanied with the whipped cream</span><br />
<span lang="EN-GB" style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZvjPneAA83fbJFrVFG90ZuCD-JRtTtYVz7koW-e1niwOCTX7w6QZQYdMqhB0bAbe7X8WHATwTO6agp7aDOgdmN3RIcHqSgGf0ZLNUFDh0BEzpulA3raRlrt3VncFXKQfXkET2elJrJY/s1600/cioccolatissimo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZvjPneAA83fbJFrVFG90ZuCD-JRtTtYVz7koW-e1niwOCTX7w6QZQYdMqhB0bAbe7X8WHATwTO6agp7aDOgdmN3RIcHqSgGf0ZLNUFDh0BEzpulA3raRlrt3VncFXKQfXkET2elJrJY/s1600/cioccolatissimo.jpg" /></a></div>
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Max&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0tag:blogger.com,1999:blog-9055797307259397022.post-74646234804604624562011-01-27T00:35:00.000-08:002011-01-31T12:15:30.196-08:00Maltagliati with Angler fish and courgettes sauce <b>Maltagliati with Angler fish and courgettes sauce</b><br />
<br />
<br />
<i>Dear Friends, today I propose a Ligurian dish: seafood, differently from meat, is very used in Ligurian seaside cooking and it is usually coupled with in season vegetables and herbs (thyme, oregano, marjoram etc..).</i><br />
<i>My mother learnt this recipe from a fisherman and I propose it to you with a different touch: hand-made fresh pasta (maltagliati) instead of spaghetti (cooking spaghetti is easier on a fishing boat..)</i><br />
<i>I have chosen this dish because I love it and because I suppose that its ingredients can be easily found in your markets.</i><br />
<br />
<br />
<b>Ingredients for 4 persons</b><br />
<br />
<br />
<b>Sauce</b><br />
500 gr angler-fish<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeRM-RVKamTT0k4XJ2ZtlUti5Ve450HYqivewOVA8tUycOpq28gOE7oMGidgZOPVdP5B6eOxb-C507ci3ztFpuL7aQnh5nfOiWQVtFVfGmYSDcGQchPfHbpuqkB6A726T1l5tNQzd_ao/s1600/pasta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeRM-RVKamTT0k4XJ2ZtlUti5Ve450HYqivewOVA8tUycOpq28gOE7oMGidgZOPVdP5B6eOxb-C507ci3ztFpuL7aQnh5nfOiWQVtFVfGmYSDcGQchPfHbpuqkB6A726T1l5tNQzd_ao/s1600/pasta.jpg" /></a> 400 gr courgetts<br />
1 can chopped tomatoes<br />
2 garlic cloves<br />
1 white onion<br />
parsley<br />
extravirgin olive oil<br />
chilli pepper<br />
<br />
<b>Pasta</b><br />
4 eggs<br />
400 flour “0”<br />
3/4 tablespoons of extravirgin olive oil<br />
salt<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKJOCQMoPLr23vKentBOU9pwl6gtCRxUv9Ht_PF7Da_H9-9l7f-S4kyzzzWaNpobJ60r-0vNEbbCH-A9gWbfsc8RtXF0kBzwgZbA-ynt6haHW2ucQomgGLdPnZc2a5Iyl5_ooJeji1qY/s1600/tirapasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><span style="color: black;">cooking steps</span></b></a><br />
<span style="color: black;"><br />
</span><br />
<br />
<b>Pasta</b><br />
1. tip the flour onto a kneading table<br />
2. then arrange the flour into a vulcano shape and put the eggs, the oil and the salt in the middle of it<br />
3. knead the dough until it becomes smooth<br />
4. form a ball with the dough and wrap it in a dishcloth<br />
5. let it settle for some minute<br />
6. stretch the dough and cut it into irregular pieces<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWxoi4ptYxYH-oWPQeSQY1dWZITR5oSFLW4Fs5OYBjtKVcoutOOTOOUbuwkOVfFt31Sn74Ia55du8q2FY1cHmcjX7p9CRw3hixSeuKsyIEaeOnKH4LDiTmjKK2rMHWPEA0IIEEBYumXI/s1600/pastastesa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWxoi4ptYxYH-oWPQeSQY1dWZITR5oSFLW4Fs5OYBjtKVcoutOOTOOUbuwkOVfFt31Sn74Ia55du8q2FY1cHmcjX7p9CRw3hixSeuKsyIEaeOnKH4LDiTmjKK2rMHWPEA0IIEEBYumXI/s320/pastastesa.jpg" width="213" /></a>7. let it rest for one hour at least<br />
<br />
<br />
<b>Sauce</b><br />
1. dice the angler fish<br />
2. chop the onion and the courgettes<br />
3. heat two spoons of extravirgin olive oil in a large non-stick pan with the garlic cloves<br />
4. remove the garlic from the pan when it becomes slightly brown<br />
5. add the chopped onion and toss it until it begins to brown slightly then add the angler fish<br />
6. toss it for about 1'<br />
7. tip the angler fish onto a plate and at the same time put the chopped courgettes into the pan<br />
8. tosso it and cook for about 5'<br />
9. add tomatoes, salt, and chilli pepper<br />
10. put a lid on and cook it for another 10'<br />
<br />
<br />
<br />
<b>finally</b><br />
1. tip the angler-fish onto the pan with the courgettes<br />
2. toss it and cook for some minutes<br />
3. take a big pan and cook the maltagliati in abundant and salted boiling water (I suggest you add a bit of oil too) until the pieces bob up<br />
4. take the pasta and tip it onto the angler-fish sauce for about 2'<br />
5. toss it<br />
6. serve hotMax&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com1tag:blogger.com,1999:blog-9055797307259397022.post-84590300294319077012011-01-25T06:31:00.000-08:002011-09-14T04:55:29.090-07:00Pears and chocolate pie<b>Pears and chocolate pie<br />
</b><b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycZonO767gNkKBUcSISTpC3vNM2Fk5az6FKtmTuHC8QoHwtDMb4lxJ-BwZ6BIX57WhE1Whh5fYawlQEFYgwtp5fffiNH4yoNEOcBU4JMgr9764ZQphmU47wUVc21adoQkOLzJHJFunVc/s1600/Immagine+077.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycZonO767gNkKBUcSISTpC3vNM2Fk5az6FKtmTuHC8QoHwtDMb4lxJ-BwZ6BIX57WhE1Whh5fYawlQEFYgwtp5fffiNH4yoNEOcBU4JMgr9764ZQphmU47wUVc21adoQkOLzJHJFunVc/s320/Immagine+077.jpg" width="239" /></a><i>Dear friends, when we prepare this famous dish we must remember that the most difficult step is the pastry: to obtain a perfect pastry (pasta frolla) we need some tips.<br />
Pay attention to not let the butter dissolve and to make the flour release less gluten as possible, so look at: 1) room temperature: short time of kneading; 2) your hands temperature: touch the pastry with metal palette knife or use a food processor 3) kneading table temperature: cold surface.<br />
Remember that the butter quantity must always be half of the flour quantity and that the pastry must rest in the fridge for at least one hour<br />
Good luck!<br />
</i><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxObX7Puhzrt6g48KPoNZy8TVGJvGKVbUHzaG4Mn81g-NyvrWa3cHfd3Ww6aPkp_idbmurMJomDwJw-0hD8eqtwegrBCtX6Mi9FygQsNNNTkoUneiJ1SjGcec3T57XRYTtSOsn76PmRSY/s1600/Immagine+058.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxObX7Puhzrt6g48KPoNZy8TVGJvGKVbUHzaG4Mn81g-NyvrWa3cHfd3Ww6aPkp_idbmurMJomDwJw-0hD8eqtwegrBCtX6Mi9FygQsNNNTkoUneiJ1SjGcec3T57XRYTtSOsn76PmRSY/s200/Immagine+058.jpg" width="200" /></a><b>Ingredients<br />
</b><br />
<b>pastry<br />
</b>250 gr flour (150 gr flour “00” and 100 gr Maizena)<br />
125 gr butter<br />
100 gr sugar (or icing sugar)<br />
1 egg<br />
cinnamon<br />
1 vanilla berry<br />
salt<br />
<br />
<b>garnish<br />
</b>2 pears (suggested Kaiser type)<br />
100 gr fresh cream<br />
100 gr dark chocolate<br />
<b>candied sugar:<br />
</b> 100 gr Sugar<br />
<br />
<br />
50 ml water<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsMHe87vfnNpDSXlqr2bXqyusATZFxxT6M7f8xqa1JPpNTA8oIfzZcKfQD3Nu6FD8j_CV8Sw7y2c61op3WIbwHqal1QmP2Bv8oZGkqGOgzRdO7Hcf5Bw2JWrULwSwsLUX0K9oRGdje3A/s1600/Immagine+062.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsMHe87vfnNpDSXlqr2bXqyusATZFxxT6M7f8xqa1JPpNTA8oIfzZcKfQD3Nu6FD8j_CV8Sw7y2c61op3WIbwHqal1QmP2Bv8oZGkqGOgzRdO7Hcf5Bw2JWrULwSwsLUX0K9oRGdje3A/s200/Immagine+062.jpg" width="149" /></a>a pinch of salt<br />
<br />
<br />
<br />
<b>Cooking steps<br />
</b><br />
<b>pastry</b> (with food processor)<br />
<br />
mix the sugar with the egg, a pinch of cinnamon and the vanilla (the inside part of the vanilla berry cut in length)<br />
chop the butter roughtly<br />
add the butter and the salt and mix it for one minute<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwuXWMN_kVL82du9tCk0jOLPW1jZsw8ZRF06VcIlIk5qEooWOuvdcdVbHx1I00DhTxsfOEibMkF0irPwKSgwclyNLelNemnXCZkZGQiIfYL1taY8vaJvopS_-sZsMWgvgP-pjNehIid4/s1600/Immagine+064.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwuXWMN_kVL82du9tCk0jOLPW1jZsw8ZRF06VcIlIk5qEooWOuvdcdVbHx1I00DhTxsfOEibMkF0irPwKSgwclyNLelNemnXCZkZGQiIfYL1taY8vaJvopS_-sZsMWgvgP-pjNehIid4/s200/Immagine+064.jpg" width="200" /></a>put the flour into the processor and mix the pastry at a low speedy until it begins to come together (never more than about 1 minute)<br />
turn off the mixer<br />
with a palette knife extract the pastry and make a ball with it<br />
cover it with some plastic wrap<br />
let it rest into the fridge for one hour at least (it would be better to prepare it the day before and let it rest into the fridge for 24 h)<br />
<br />
<b>Then</b><br />
Slice the pears in lenght<br />
take the cake pan<br />
cover the bottom of the cake pan with the buttered baking paper<br />
set out the pieces of the pear on the bottom of the cake pan just like a flower<br />
<br />
<b>Now prepare the candied sugar<br />
</b>Combine your sugar and water in a pot, begin with water and after put the sugar<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JyaYET8PAHKpF29gT2zM_BufciwUElQXoLL0nkFGTjRSNA9W9XR1g59AvAxIDF_G8ZVgIq3EfBraO7_nEAQ76dWV58YDNdzs0SGw6tK32IylQ4QaXex50vuBmdsglTL2i1TtxOhXQxA/s1600/Immagine+071.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JyaYET8PAHKpF29gT2zM_BufciwUElQXoLL0nkFGTjRSNA9W9XR1g59AvAxIDF_G8ZVgIq3EfBraO7_nEAQ76dWV58YDNdzs0SGw6tK32IylQ4QaXex50vuBmdsglTL2i1TtxOhXQxA/s200/Immagine+071.jpg" width="149" /></a></div>When the sugar is completely wet heat the ingredients at a medium temperature until it beginnes to become sligtly brown, then put a fork into the sugar to check the consistence. When it sticks and start to go stringy, it’s ready<br />
Pour the candied sugar just to cover the pears<br />
Let it cools off<br />
<br />
<b>In the meantime<br />
</b>roll out the pastry between two wax paper sheets<br />
form a circle with the pastry of the same diameter of the baking pan<br />
carefully pick up the wax paper with the pastry and place it into the baking pan covering your pears and candied sugar<br />
remove the top wax paper sheet<br />
press the sides<br />
then poke some holes in the dough with a fork<br />
put it into the preheated oven (180°) and bake until the sides become sligtly brown<br />
take out the cake pan from the oven<br />
take the baking pan out of the oven<br />
tip the pie on a dish<br />
let it rest until it cools off, in the meantime prepare the chocolate sauce<br />
<br />
<b>Chocolate sauce<br />
</b>Put the fresh cream into a pan and cook until it start boiling<br />
Turn off the flame and put the chopped chocolate into the boiling cream, stirring until it completely dissolves<br />
<br />
<b>Finally</b><br />
Garnish the pie with the chocolate<br />
Let the pie cool offMax&Mehttp://www.blogger.com/profile/10271109551051946043noreply@blogger.com0