Latest Posts

Small strawberry bavarian creams

“Per capire che una risposta è sbagliata non occorre una intelligenza eccezionale, ma per capire che è sbagliata una domanda ci vuole una mente creativa”.
La riflessione sia teorica sia pratica su qualsiasi professione che preveda la proposizione di domande e includa la prerogativa di attendere, o addirittura pretendere, delle risposte deve tenere conto della verità custodita in questa massima.

tratto da L’arte del dubbio di Gianrico Carofiglio

Piccole bavaresi di fragole
(per 4 – 5 persone)

400 gr. di fragole al netto del peso (senza foglioline verdi)
50 gr. di zucchero a velo
2 dl. di panna fresca
4 cucchiai di rhum
12 gr. di gelatina in fogli
4 – 5 fragole
zucchero a velo

Small strawberries bavarian creams
(serves 4-5 )

14 ounces (400 gr.) strawberries (without green ones) + 4 or 5 to garnish
½ cup (50 gr.) powdered sugar + more to dust
0.846 cup (200 ml.) heavy cream
4 tablespoons of rhum
0.4 ounce (12 gr.) isinglass (gelatin sheets)

Soften isinglass in cold water. Clean and wash the strawberries quickly under water, dry and cut into pieces. Blend with sugar and pass the mixture through a strainer. In a small pot, put the wringed isinglass with the rhum and let melt over low heat and blend by stirring quickly to the strawberry sauce. Leave the mixture to rest, stirring often. Whip the cream stiff, and only when the strawberry sauce begins to thicken, stir in the cream. Stir the mixture gently until you obtain a smooth cream without lumps. Pour into individual portion cups (capacity of 1.4 dl – 140 ml.) and put in refrigerator for at least 3 hours. Just before serving, cut 4 or 5 strawberries into small pieces, garnish the top and sprinkle with powdered sugar.

Verres de fraises

Verres de fraises
(serves 4-6)

1.763 pound (800 gr.) strawberries
½ weak ounce (12 gr.) isinglass (Gelatin sheets)
1 very generous cup (150 gr.) powdered sugar
5 tablespoons (75 ml.) heavy cream Cream
1.4 tablespoon (20 gr.) unsalted shelled Pistachio

Soak the gelatin sheets in cold water. Quickly wash and cleanse the strawberries under water and cut into small pieces. Mill with sugar and pass the mixture through a strainer. Bring the strawberry sauce to boil, stirring constantly, add the well-wringed isinglass to the cream and cook for another minute to dissolve the gelatin entirely and stir the mixture. Remove from heat, let cool and pour into 4 tumbler glasses. Allow to cool and put in the refrigerator for 3 hours. Just before serving, whip the cream, fill the glasses to your preference and sprinkle the surface with the chopped pistachios. Keep in refrigerator up until you serve.

Raviolocchi from Campania


Raviolocchi from Campania
(serves 4)

½ kilogram (500 gr.) potatoes
2 cups (250 gr.) soft-wheat flour type “0”
3 egg yolks
1 tablespoon olive oil
1 generous pinch of salt
1 egg white

For the filling
½ kilogram (500 gr.) spicy pork sausage
3 bundles of broccoli rabe
2 garlic cloves
4 tablespoons of olive oil
chili peppers (optional)

For the sauce
½ kilogram (500 gr.) fresh tomatoes
5 tablespoons olive oil
10 basil leaves

Prepare the filling. Peel the broccoli rabe, removing stems and damaged leaves. In the meantime, put the sausage in a pan and cover entirely with water. After about 10 minutes, prick the sausages with a fork so that excessive fat exits and cook for 5 minutes. Eliminate all the water formed and, in the same pan, add 2 tablespoons of oil, a clove of crushed garlic and let cook slowly for about 10-15 minutes. In a separate pan, brown the other garlic clove with the remaining oil , add the broccoli rabe, add salt and cover with a lid. As soon as the rabes have slightly softened, remove the lid, flavor with chili and continue cooking over high heat for 5 minutes. Along with the broccoli rabes let the sausages cook for another 5 minutes. Let it cool, remove any remaining water, put the sausage and vegetables in a blender and blend everything in order to obtain a smooth and compact cream.
Prepare the dough.
Wash the potatoes and cook in salted water for 40 minutes or until they are cooked. Drain, peel them while still hot, and pass through a potato masher, place the puree on the work surface, add the salt, flour, egg yolks, oil and quickly knead the ingredients until dough is stiff, firm and smooth. Form a ball and let it rest for about a quarter of an hour covering it with a towel.
On a lightly floured tray, roll the dough into 2 layers with a thickness of about 0.11 – 0.15 inches (3 or 4 mm.) Form the filling into little balls of about 1.57 inches (4 cm.) diameter. Place them on one of the layers well distanced from each other. Cover the filling with the dough, pressing with your fingers around the filling to seal the two layers of pasta, paying attention to release air in order to avoid bubbles. Trim the “Raviolocco” using a pastry ring of 2 inches (5 cm.) in diameter and put one by one on a dry and slightly floured work surface.
Prepare the sauce. Wash and cleanse tomatoes from excessive green. Blanch in water, peel, remove seeds and blend the pulp with 2 tablespoons of oil and a pinch of salt. Brown the garlic in the remaining oil, add the chopped tomatoes, half of the basil leaves, coarsely chopped, and cook for 4-5 minutes over high heat and keep warm. Boil the “Raviolocchi” in plenty of slightly salted water. As soon as they are float on the water surface, drain with a slotted spoon, divide on the plates, pour the tomato sauce on top and sprinkle with remaining chopped basil.

Aperol Spritz on the beach

Aperol Spritz on the beach
(For 8 shot glasses: width 1.57 inches (4 cm.) in diameter – Height 2.55 inches (6,5 cm)

0.84 cup (200 ml.) Aperol
0.63 cup (150 ml.) Prosecco
0.21 cup (50 ml.) Tonic water
0.2 ounces (8 gr.) isinglass
1 untreated orange

Put the isinglass in cold water to soften. In the meantime prepare the cocktail. As soon isinglass is softened, wring, and put it in a little pot with the cocktail. Leave on low heat for a few moments until it is entirely melted. With the help of a funnel put the content in the shot glasses, leave them to cool down in room temperature for about 10 minutes and eventually put the glasses in the fridge for about 6-8 hours (otherwise over night). Before serving, cut the orange in slices and make out of them 8 little pieces to put on the shot glasses.

Small fava beans olives

Small Fava beans olives
(serves 6)

1 pound (500 gr.) fresh shelled beans
2 spring onions
2 whole eggs
2 tablespoons breadcrumbs
3 tablespoons of grated Pecorino (or Parmesan) cheese
all purpose flour
1 bunch of thyme
1 bunch of mint
olive oil for frying

Shell the beans. Blanch in boiling water for a couple of minutes, then cool in cold water and peel them. Put the shelled beans again in boiling salted water for several minutes, until they are soft. Clean the spring onions and chop them. Put the beans and onions in the mixer and blend until you obtain a smooth puree. Season with salt and pepper and add the eggs one at a time. Add the finely chopped herbs, breadcrumbs and grated cheese and if necessary, a little bit of white flour to thicken the mixture. Shape into tiny meatballs (a little bit bigger than an olive), flour them and fry them shortly in a pan with hot plenty olive oil. Serve immediately.

Regina Margherita focaccia dumplings

Regina Margherita focaccia dumplings
(serves 4)

2 ½ cups (300 gr )all purpose flour
0.7 ounce (20 gr.) fresh yeast
12 cherry tomatoes
1 small mozzarella
1 twig of rosemary
1 teaspoon of origano
½ teaspoon of sugar
olive oil

Crumble the yeast in a bowl, add sugar and 0.423 cup (100 ml.) of warm water and let rest for about 15 minutes. Sift the flour on a work surface, make a mound of flour and sprinkle with half tablespoon of salt; pour in the center the yeast mixture and knead until you obtain an elastic dough (if necessary add more water). Cut the dough cross-wise; cover up with a towel and let rest for an hour in room temperature (lukewarm). Clean the tomatoes, dry and cut them in four, remove the seeds and leave them to drain their water. Season them with the oregano and a pinch of salt. Cut the mozzarella into small dices and leave to leave to drain. Knead the dough for a few minutes on a pastry board in order to deflate it, divide in small portions, stretch them with a rolling pin in order to obtain fairly thin disks and place the tomatoes and mozzarella in the middle. Close them up giving them the shape of dumplings and place them into the muffin molds, 2.7 inches (7 cm.) in diameter, covered with greased paper cups. Heat the oven to 400° F. (200°). Grease the bundles with a little bit of oil and let rise for another 20 minutes in a lukewarm place. Sprinkle them with chopped rosemary; place in the middle a piece of tomato and bake for 20 minutes until they appear golden and puffy.

Pumpkin croquettes with plum sauce

Pumpkin croquettes with plum sauce
(serves 5-6)

14 ounces (400 gr). pumpkin pulp
7 ounces (200 gr.) potatoes
2 whole eggs
2.03 teaspoons (10 ml.) heavy cream
5.6 tablespoons (80 gr.) grated Reggiano Parmesan
3 tablespoons of bread crumbs
ground nutmeg
sage and rosemary, fresh
2 tablespoons of olive oil
1 tablespoon (20 gr.) unsalted butter
bread crumbs to coat the pumpkin balls

For the plum sauce
1.87 cup (250 gr.) pitted plums
1 shot glass of apple vinegar
1 glass of wine Pinot Nero
2 teaspoons of sugar
1 spoon tip of cinnamon
1 spoon tip of nutmeg, grind
2 teaspoons of cornstarch

Peel the pumpkin, cut to pieces and steam until it is softened. Peel the potatoes, cut them to pieces and cook in abundant salty water. Put the vegetables in the masher, adding salt and pepper. Add one by one, the eggs, cream, grated cheese, chopped aromatic spices and finally the nutmeg, stirring thoroughly in order to blend all ingredients. Add finally 3 tablespoons of the breadcrumbs to obtain a fairly dry substance. Form with your hands little balls (nut sized) roll them in the bread crumbs and fry them in a pan with the oil and butter. Keep the pot heated.
Prepare the sauce.
Use the mixer to unify the plums and vinegar. Put it now in a little pot and add the wine, sugar and the spices. When starting to boil, remove from the stove, add the melted cornstarch to a little bit of cold water (apart), stir and put again on low heat for a few minutes, until the sauce starts to become thick. Sift the sauce to obtain a smoothly cream. Serve the pumpkin appetizers very hot, accompanied by the plum sauce.

Small golden potato tarts

Small golden potatoes tarts
(serves 4)

2 big potatoes
7.05 ounces (200 gr). fresh goat cheese
5 thyme twigs
3 weak tablespoons (40 gr.) unsalted butter

Heat the oven to 400 ° F. (200°). Wash the potatoes under running water, peel them with a slicer, cut into thin slices, putting them one after another in cold water. Drain and dry them. Butter the bottom and sides of each muffin mold 2 inches (5 cm.) in diameter, sprinkle a few leaves of thyme, cover with a slice of potato, add a pinch of salt and a teaspoon of goat cheese, place on top a second slice of potato by pressing lightly. Repeat the process until have 6 layers of potatoes. Place a stripe of butter on the potato slice on the very top, cover the pan with a sheet of parchment paper and place a baking tin of the same diameter of the potato slices filling it with dried beans. Cook the potatoes in the preheated oven for 20 minutes. Remove the baking tins and paper, and bake for another 20 minutes, being careful not to burn yourself. Remove the potatoes tarts from the sides with a thin scoop, flip them, put them on a baking sheet covered with parchment paper and place on the grill for 5-7 minutes. Serve immediately.

Fava beans soup in puff pastry crust

Fava beans soup in puff pastry crust
(serves 4)

15.8 ounces (450 gr.) puff pastry
1 pound (500 gr.) fresh shelled beans
2 tablespoons (30 gr.) unsalted butter
1,05 tablespoon (15 gr.) cornstarch
2 shallots
1 egg yolk
curry powder

Prepare the puff pastry (or use already prepared pastry). Heat the oven to 375°F. (190°).
Shell and peel the beans, let them cook in abundant salty water for approximately 15 minutes. Drain and blend them in the mixer and keep the water utilized aside. In the meantime, let the finely chopped shallots simmer in butter. Add the cornstarch and add slowly 1.69 cup (400 ml.) of the boiling water that was kept aside, cook the mixture on moderated heat and stir continuously until it becomes of a dense nature. Add the bean cream, salt, pepper and curry powder and, if necessary, the before utilized water in order to obtain a cream of medium density. Put the obtained cream in 4 cocottes (little bowls) 3.5 – 4 inches (9 -10 cm.) in diameter. With a pastry ring punch 4 circles larger in diameter than the one of little bowls. Moisten the edges of the bowls with water to obtain good adherence to the pastry leaving enough overhang to avoid that it touches the bean cream. Brush the surface of the dough with the beaten egg yolk and bake in the oven for about 10-15 minutes until the surface turns gold and appears crispy. Serve immediately and invite your guests to crush the surface with the tablespoon in order to obtain the tasty croutons.

Yogurt crispy flatbread

Yogurt crispy flatbread
(serves 4)

1 ¼ cup (150 gr.) whole-wheat flour
1 1/5 cup (150) gr. all-purpose flour
2 whole eggs
0.8 cup (185 gr). plain whole-milk yogurt
1 generous pinch of salt
unsalted butter for the baking pan

Sift both types of flour on work surface, add salt, make a mound of flour, pour the eggs in the center and start beating with a fork. Start to add the ingredients, then add yogurt, mix everything and knead for a long time until you obtain a smooth and compact dough. Cover and leave to rest for ten minutes. Turn the oven to 400° F. (200°). Divide the dough into 8 equally sized loaves. Roll out with rolling pin to turn them into disks of 4.7 inches (12 cm.) in diameter approximately. Place them on a baking tray lined with buttered baking paper, bake for 20 minutes, flipping them after 10 minutes baking time. Remove them from the oven and serve them warm.