Almonds crumble pears pie
8.8 ounces (250 gr.) short pastry
3 pears, medium size
3.5 tablespoons (50 gr.) raisins
3 tablespoons of rhum
6 tablespoons (80 gr.) unsalted butter
4.2 ounces (120 gr.) Amaretti
1 ½ teaspoons ground cinnamon
more than ¼ cup (50 gr.) powdered sugar
2 tablespoons (30 gr.) almonds, blanched
unsalted utter and flour for the baking pan
Prepare the short pastry (or use already prepared pastry). Peel the pears and cut them into thin slices. Wash and dry the lemon and grate its peel. Soften the raisins in the rhum, melt the butter in a double boiler over simmering water and crumble the amaretti. In a bowl, combine the pears, drained raisins, amaretti, 2/3 of the melted butter, half of the grated lemon peel and a teaspoon of ground cinnamon. Mix everything thoroughly to season and put aside. Use the mixer to chop finely the almonds and put them in a bowl, along with the other half of the melted butter, ¼ cup (25 gr). of powdered sugar, a pinch of salt and the rest of the grated lemon peel. Amalgamate thoroughly and leave to rest in the fridge for at least 30 minutes. Heat the oven to 350°F. (180°), butter and flour (or use baking sheet) a pie plate or tart pan, 9.8 inches (25 cm.) in diameter, place the dough in the pan, leaving a border all around. Prick the crust all over with a fork and spread with pears the top. Level the filling and fold the edges of the dough inwards pinching them with your fingers in order to form a string all around. Crumble the almond mixture and spread on the cake. Bake for 35-40 minutes, then let it cool down and deform on the serving platter. When the cake is cold, sprinkle with cinnamon and the remaining powdered sugar and serve.
Zucchini and eggplant flan with Tandoori sauce
2 zucchini, medium size
1 eggplant, medium sixe
1 whole gg
1 egg Yolk
3 tablespoons of grated Parmesan Cheese
0.63 cup (150 ml.) heavy cream
2 tablespoons olive oil
1 handful of taggiasca olives, pitted
For the sauce
1 teaspoon Tandoori powder
3.3 tablespoon (50 ml.) heavy cream
¼ teaspoon of cornstarch
Heat the oven to 275° F. (140°). Slice the onion to thin slices and let them brown in a pan; add the diced eggplant and zucchini; add salt and cook for 15-20 minutes. Mill the vegetables with the heavy cream, egg, Parmesan cheese and the olives until you obtain a smooth and creamy mixture. Divide the cream in 6-8 little baking pans, slightly greased, bake in a double boiler over simmering water for about an hour. Meanwhile prepare the Tandoori sauce. Dissolve the cornstarch with the cream and Tandoori powder until you obtain a well-blended cream. Place the mixture in a little pot and heat until the cream is slightly thick. Unmold the flan and decorate with the sauce. Before serving, sprinkle the flan with the dry oregano.
Cupcake with vanilla and cocoa frosting
(about 15 cupcakes)
1 ¼ cup (150 gr.) all purpose flour
2 teaspoons of baking powder
½ cup (125 gr.) unsalted butter
½ cup (100 gr.) granulated sugar
2 tablespoons of Passito
2 big whole eggs
5 tablespoons of full fat milk
½ cup (110 gr.) unsalted butter, softened
1 teaspoon powdered vanilla
less than 2 cups (200 gr.) powdered sugar
1/6 cup (35 gr.) heavy cream
3 teaspoons of sifted bitter cocoa powder
Heat the oven to 325° F. (170°) and place 15 paper candy cups in a mini-muffin pan 2 inches (5 cm.) in diameter. Sift the flour, baking powder and a pinch of salt. Cream the butter, sugar and the Passito with an electric whisk on medium speed until the cream is pale and smooth, and finally add one egg at a time. Switch to low speed and blend the dry ingredients with the milk. Pour the mixture to ¾ into the paper cups. Bake them for 20 – 25 minutes until they become golden and let them cool down. Prepare the frosting. Mix the butter, powdered sugar, powdered vanilla and the cream with a whisk until you end up with a smooth cream (for at least 10 minutes, allowing the powdered sugar to entirely dissolve). Divide the frosting in 2 bowls: add to one of the bowls the sifted cocoa. Place the frosting in a pastry bag with star nozzle. Decorate the cupcakes with a spiral of the frosting. One advice: if you use vanilla powdered sugar, do not add powdered vanilla during the preparation.
Petites quiches Flamande
3.8 ounces (110 gr.) tart pastry
5 leeks, medium size
1.2 ounce (35 gr.) bacon
1 tablespoon (15 gr.) unsalted butter
0.42 cup (100 ml.) heavy cream
1 whole egg
1.17 cup (270 gr). dark beer
unsalted butter and flour for the molds
Prepare the tart pastry (or use the ready one). Heat the oven to 375° F. (190°). Wash and clean the leeks, cut in tiny rings (white part only) and brown them over medium heat with butter. Cover with beer and let simmer for 15 minutes, or until they are soft. Once cooked, drain the leeks and let them cool. Meanwhile, grease and flour 6 fluted tarts molds about 3.9 inches (10 cm.) in diameter and roll out the pastry inside the molds. Prick crust all over with a fork. Scatter the leeks on the tarts, cut the bacon into thin strips and place them on the leeks. Whisk the egg with heavy cream, season with salt, pepper, nutmeg and thyme. Pour the mixture over leeks, distributing it evenly. Bake the mini quiches in the oven about 15-20 minutes. Let rest for 5 minutes before serving.
Shortcrust pastry tarts with chocolate ganache
(about 10 small tarts 3.5 inches – 3.9 inches 9 or 10 cm. in diameter )
8.8 ounces (250 gr.) shortcrust pastry
For the ganache:
5.3 ounces (150 gr.) dark chocolate, chopped
½ generous cup (150 gr.) heavy cream
Prepare the pastry (or use the already prepared pastry). Meanwhile, butter and flour the molds of the tarts. Heat the oven to 350° F. (180°). Roll out the dough with a rolling pin until you get a few millimeters high layer. Place the dough in the molds so that they adhere to the walls precisely with light pressure of your fingers, being careful not to break it. Remove the excess dough from the edges of the molds with a rolling pin.
Prick crust all over with a fork, fill with dried beans, in order to avoid swelling during the baking. Bake in the preheated oven for about 15 to 20 minutes. Allow to cool. Prepare the ganache. Boil the heavy cream on low heat, remove from the stove, add chopped dark chocolate and stir to obtain a smooth and light cream. Allow the ganache to cool before filling the tarts.
½ kilogram (500 gr.) zucchini
5 ounces (140 gr.) tomato sauce
3 tablespoons (40 gr.) unsalted butter
1/3 cup (40 gr.) all-purpose flour
0.423 cup (100 ml.) full fat milk
4 whole eggs
1 bunch of lemon thyme
1 small bunch of basil
butter to grease
Trim the zucchini, wash and dry them well and cut into thin slices. Finely chop the shallots. In a pan, heat butter and soften shallots, then add the zucchini, add salt and cook for a few minutes, stirring well to season the vegetable. Add flour and stir, then pour the milk, add pepper and continue cooking for 8-10 minutes, then remove from heat and allow to cool. In a bowl beat eggs with salt and pepper, add to the zucchini mixture, stirring well, add a sprinkle of Parmesan cheese, and then flavor with the chopped thyme. Slightly grease and line with baking paper a plum-cake mold and pour the mixture in, levelling the surface. Bake in oven at 350°F. (180 °) for 60 minutes or until the flan appears stiff and well browned. Serve the flan cut into slices and serve with warmed tomato sauce and some fresh basil leaves.
Chicken with cheese crumble and rocket
4 chicken fillets, 4.2 – 4.5 ounce each (120 – 130 gr.)
2.4 ounces (70 gr.) breadcrumbs
3.5 tablespoons (50 gr.) grated Parmesan cheese
3 generous tablespoons (50 gr.) melted unsalted butter
5 tablespoons (70 gr.) unsalted butter
2 tablespoons of chopped thyme
slices of lemon
rocket (or a salad of your choice)
Heat oven to 400°F. (200°). Sauté the chicken fillets in a saucepan with butter. Flip them often until golden and cooked (about 15 minutes). Meanwhile, mix the breadcrumbs, Parmesan cheese, melted butter, thyme, salt and pepper. Place the chicken in a baking pan lined with parchment paper. Sprinkle the fillets with the Parmesan mixture. Bake for 15 minutes until the crumbles are golden brown. Serve with rocket and lemon slices.
Cod fish with potato Rösti and turnip greens
1.1 pound (500 gr.) cod fish, softened
14 ounces (400 gr.) turnip greens
1 teaspoon of treated parsley
4 tablespoons of olive oil
1.4 tablespoons (20 gr.) pine nuts
pitted Taggiasca olives
For the Rösti
3 potatoes with mealy pulp, medium sized
Trim and wash the turnip greens and let them burnish for a few minutes in a pan with 3 tablespoons of oil, adding salt. When the cooking is almost done, add the pine nuts and toast them. Add eventually a handful of the pitted Taggiasca olives and keep the pan warm. Cut the Baccalà in fairly big pieces and let them cook in unsalted water for 5-7 minutes. When the fish is cooked, remove the fish bones and skin. Clean the parsley, wash it, cut it and grind it thoroughly, add 2 tablespoons of olive oil and season the Baccalà with the aromatized oil. Cut the potatoes in fine slices. Heat the oil in the pan and add the potatoes and salt. Toast for 5 minutes on one side, turn the potatoes, cooking on moderated heat for 15 minutes until the Rösti is golden and crispy on the edges.
Un impasto di facile e veloce preparazione, ideale per confezionare la classica ciambella, ma anche per realizzare ravioli e biscotti da forno. (diminuendo la quantità di latte).
500 gr. di farina
125 gr. di burro ammorbidito
250 gr. di zucchero
1 bustina di lievito vanigliato
1 dl. di latte
buccia grattugiata di arancia e limone
granella di zucchero
Setacciare la farina insieme al lievito. In una bastardella amalgamare con un cucchiaio di legno il burro, lo zucchero e le bucce grattugiate; unire le uova uno alla volta, quindi versare tutta la farina. Mescolare ancora e portare a giusta consistenza aggiungendo a poco a poco il latte: l’impasto deve risultare morbido e un po’ appiccicoso. Con le mani infarinate, prendere una parte di impasto e disporlo su una teglia ricoperta con carta da
forno, conferendogli una forma cilindrica: per semplificare questa operazione si può utilizzare una tasca da pasticciere priva di bocchetta, dalla punta
molto larga (circa 4-5 cm di diametro). Spolverizzare con la granella di zucchero e cuocere in forno a 180°, fino a completa doratura.
Il burro chiarificato, ossia ridotto alla sola parte grassa, si presta particolarmente a fritture prolungate.
1 kg. di burro
Mettere il burro in un tegame e cuocerlo a bagnomaria con l’acqua che appena sobbolle. Far cuocere per circa 1 ora. A questo punto filtrare il tutto, versando il burro in un vaso a chiusura ermetica, tramite un imbuto su cui avrete riposto una garza. Chiudere il vaso e conservarlo in frigorifero.