21/01/2012
The "sanguinaccio" recipe
The pudding - dessert spoon you eat together to chat or ladyfingers. Typical of Carnival
ingredients:
1 Litre of milk
80 g of starch
200 g of chocolate (bitter)
500 g of sugar
200 g. dark chocolate
100 g butter or margarine
1 sachet of cinnamon
1 sachet of vanilla
In a saucepan, pour in the cocoa, sugar and starch, stir and add milk, stirring constantly, slowly.
Place the pot over low heat, add butter, chocolate and always scrambling to bring the whole boiling. Turn off and add the cinnamon and vanilla. Leave to cool.
FacebookLe chiacchiere o bugie (sweet of Carnival)
Ingredients
250 g of flour
2 eggs
25 g of butter
20 g of granulated sugar
a small glass of brandy
sugar abundant oil
for frying (or lard)
a pinch of salt
Tools
The pasta machine
a wheel cutter
equipped with a pan to fry basket
Preparation
Prepare the ingredients Let soften the butter from the refrigerator and cut into small pieces. Gather the flour, mix in the salt, make a fountain, combine the granulated sugar and pour in the middle of the lightly beaten eggs and bits of butter.
Work to Begin kneading the dough with your fingertips: the first mix the eggs and butter with the sugar and flour, then pour a glass of brandy and knead the dough with both hands by combining, if necessary, even a little 'brandy.
Divide into pieces When the pasta is homogeneous, a ball, cover with a towel and let rest for half an hour, take it back and divide it into 3-4 pieces. Flatten a piece and pass between the rollers of pasta machine set on the space larger.
Roll out the dough rolls Bring a notch and ripassatevi the dough, folded into 3 parts, introducing it in the opposite direction to the previous year. Repeat a few times, then continue to spend the dough between the rollers squeezing as space, until the last notch.
Cut out the shapes Continue this until you have laid out all the dough, then, with a toothed wheel, cut the dough into rectangles about 10x6 cm and 10x2 cm strips of approx. Slit in two points and rectangles softly knotted strips.
Fry the Heat plenty of oil in the pot talking to the fried, while it is hot, soak up the chatter, turn it gently, drain well browned, place them on absorbent kitchen paper and sprinkle with powdered sugar.
19/01/2012
Saint Honore Cake at home
Ingredients for the sponge cake
125 gr. Cake flour, 120 gr. sugar, 3 eggs, 1 pinch of salt, the grated rind of half a lemon, 4-5 gr. (Half a sachet poor) of baking powder for cakes.
Ingredients for cream:
3 egg yolks, 100 gr. sugar, 80 gr. of flour, 500 ml. milk, grated whole lemon (yellow part only), 250 ml. of sweetened whipping cream, 1 heaping tablespoon of cocoa.
For the decoration:
7-8 small puffs ready, 100 ml. sweetened whipped cream, chopped hazelnuts.
For the caramel:
2 tablespoons sugar, 1 tablespoon of water.
For the syrup:
150 ml. of water, 150 gr. of sugar, 150 ml. rum or orange liqueur.
Preparation:
Preparation of Sponge
In a bowl fitted to cream the eggs and sugar, add a pinch of salt, the grated rind of lemon and gradually the sifted flour, add baking powder sifted for last. Pour the mixture into a buttered and floured baking pan of 22 cm. and bake in a preheated oven at 180 degrees for about 40 minutes. After the cake baked let it cool.
Preparation of cream
In a saucepan fitted to cream the egg yolks with the sugar, gradually add the sifted flour and add milk stirring constantly flush and lemon peel, place the pan on the stove over a medium flame and stir with a wooden spoon stirring in the same direction until the cream thickens.
Remove cream from heat, remove the lemon zest and let cool, stirring occasionally to prevent the development of the skins surface. Then add the whipped cream to the cold stirring gently from bottom to top. If the cream becomes too soft, put it in the fridge to make it firm.
Preparation of caramel
In a saucepan put the water with the sugar, stir and boil slightly; remove from heat and add the liqueur chosen. Leave to cool.
Fill the puffs
Syringe filled with a pastry cream with the cream puffs. Put a pan on the fire-stick with the 2 tablespoons of sugar and a tablespoon of water, you still liquid caramelize and remove from heat and quickly dip the top of each puff, bring the cream puffs on a plate and let them cool.
Final phase: Preparation of Saint Honoré
Take the sponge cake with a knife and cut the crust all over the side, then cut the sponge cake into 2 discs and pour the syrup prepared. Put in a bowl 5-6 tablespoons of white cream in another bowl put another 5-6 tablespoons of cream and add a heaping tablespoon sifted cocoa, stir gently until a uniform color, then put 2 bowls in the fridge .
Pour remaining cream in a part of the lower cavity of the cake and smoothed with a spatula, close with the hard top and side edges of cake and spread with remaining cream.
Sprinkle the edge of the cake with chopped hazelnuts. Arrange the cream puffs crown on the cake, leaving a small space between each other. Whip the cream for decoration and flourishes with a syringe in the spaces formed between puffs.
Cake Decoration
Shoot the 2 bowls from the fridge and with the help of piping bag or syringe with nozzle cake of your choice, decorated the cake alternating with the white chocolate cream.
Put the cake in the refrigerator until ready to serve.
Please note that
For the amount of wet Regulator to your liking.
In place of the hazelnuts, you can use the crumbled biscuits.
The ingredients for the cake is a sponge cake with a diameter of 22 cm. You can also use a recipe of your choice to make sponge cake
Tagliatelle with porcini mushrooms and cream
500 grams of mushrooms (fresh or frozen) - 400g (2 packs) of cream Cream Great Kitchen with porcini mushrooms
4-5 sprigs of parsley
5 tablespoons extra virgin olive oil
100 ml dry white wine
salt
Approximately 200 ml vegetable stock
400g egg noodles
pepper - grated parmesan cheese
garlic
PREPARATION
IMGP0961.JPGTogliere the radicle earthy mushrooms, if fresh, then rinse briefly under running cold water to remove excess soil. Slice or dice.
Wash the parsley, select the leaves and chop finely with a crescent on a cutting board.
IMGP0962.JPGMettere oil in a pan and bring on the heat, saute a clove of garlic and remove when golden brown, then add the mushrooms, let them cook for two minutes, sprinkle with white wine.
Cook for a couple of minutes over high heat, add a pinch of salt, a teaspoon of chopped parsley, cover and cook for 10-15 minutes.
IMGP1803.JPGGirare from time to time and add the broth if the sauce dries too much.
Add the cream Great Kitchen, stir and cook for 5 minutes.
Boil noodles in salted water and drain just before, add half a ladle of pasta cooking water into the sauce pan, then turn on the heat and add more chopped parsley.
IMGP1804.JPGSaltare drain the noodles in the pan over high heat for a few minutes of the sauce, stirring frequently.
Serve immediately with a generous sprinkling of pepper and Parmesan.
APPLE CAKE AND WALNUTS
INGREDIENTS
200g flour
170g of sugar
150g of butter
3 eggs
3 apples
chopped walnuts to taste
1 lemon
a packet of baking powder
milk
PREPARATION:
To begin peel the apples and make it into cubes and 2 thin slices, sprinkle with lemon to prevent blackening. Then mounted the egg whites until very firm.
apple and walnut cake, cooking, recipes, recipe, nuts, cakes, cake, apples, recipes, recipes from Sardinia, crostataIn another bowl, beat the egg yolks with the sugar and melted butter in a double boiler, stir in the flour a bit 'at a time, the yeast, then add the egg whites beaten stiff. If the dough is too stiff, add a dash of warm milk
The dough should be soft but not fluid. Finally, add the diced apple and walnuts and pour mixture into the mold.
Decorate the surface with apple slices and bake at 180 degrees in a convection oven for about 40-45 minutes.