Patty Cake Vapirew Set

Hot Chocolate with Vanilla and Cinnamon

Ingredients

• 250 ml. milk
• 40 gr. dark chocolate
• 40 gr. milk chocolate
• 30 gr. sugar
• Half vanilla
• teaspoon ground cinnamon

Put the milk in a saucepan with vanilla, cinnamon and sugar, the milk just reaches a boil turn off and let stand for about 30 minutes. After this time, strain the milk and place back on heat, add the two types of chocolate pieces and stir with a wooden cucchaio, until the chocolate begins to thicken and serve hot.

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Cantuccini

Ingredients

• 300 gr. flour
• 200 gr. sugar (I have put 150 gr.)
• 100 gr. of unpeeled almonds
• Qb milk (I put 30 gr. butter)
  
• 2 eggs
• 1 teaspoon grated orange zest (colored part only)
  
• 1 teaspoon anise seeds (I'm not at all)
• 1 teaspoon baking powder
  
a pinch of salt 1 egg yolk for brushing

Mix the Sift flour with baking powder, sugar, butter if you prefer, the pinch of salt, grated orange peel, anise seeds and eggs, add the almonds and knead thoroughly (if not put the butter and the mixture is dry, add a little milk). With the mixture formed three loaves dua thick fingers around, arrange on a baking sheet lined with parchment paper or greased and floured and brush with beaten egg yolk. Bake in preheated oven at 180 ° -190 ° for 15 minutes, then remove them from the oven and slice at an angle, put them back in the oven and cook for another 5-10 minutes. Remove from oven and let cool.

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Almond Cake from the Heart Soft

It 's the first time I make these delicious pies from a tender heart. The first attempt I managed good, because I had some problems with cooking times, in fact when I still had fluid removed from the oven and I could not remove. The second attempt however went well and that is what you see in the picture.

Makes about 4 pies

• 125 gr. dark chocolate
• 90 gr. soft butter
• 80 gr. icing sugar
• 40 gr. flour 2 eggs
• 4 disposable aluminum molds
• taste of sugar

Chop chocolate and melt in water bath , add the soft butter into cubes and mix with a spatula or wooden spoon, combine the sifted icing sugar and stir, remove from heat and let the mixture cool. In a bowl, beat eggs and add them gradually to the chocolate sauce while stirring to mix well. Finally, the United by dropping the flour from a sieve to avoid lumps and mix well. Grease and flour well the 4 molds eliminating the excess flour, pour in the chocolate cream in equal parts, cover with plastic wrap and place in freezer to cool for at least an hour. Preheat oven to 180 ° -200 ° and cook the patties just removed from the freezer, in my case it took about 15-18 minutes (cooking depends on the type of furnace could cook in less time). The cakes are ready when you will have formed a crust on the surface. Sfornateli and let them cool a few minutes, then the mold on a plate and sprinkle with icing sugar.

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This is a first experiment "hot" on the implementation of the notorious fagottelli La Pergola, Heinz Beck .

only making one can become aware of certain things.

But let's order, I will try to explain the composition and ingredients, at least what little I have learned a few days ago by the master!

fagottelli This is filled with carbonara ... eh? Yes carbonara.

Pasta to make fagottelli I bought it, I have not a machine for all my pasta, so I had to arrange are buying the pastry, only that the machines are too thick for the industrial implementation of this recipe, I tried to tell the Miss me that the size, but she seemed not to understand ... in fact, the dough must be adapted to make fagottelli sottilissimissima to be cooked in 20 seconds, and the inside consists of eggs do not cook too and congeals.

started like this: eggs in a water bath fitted with a whip by adding a pinch of salt and a pinch of pepper, and gradually transfer the cheese (parmigiano no no no no!), When the eggs become a cream Allow to cool in the fridge for about an hour, meanwhile whip the cream and once cooled the eggs a little unitevene (pocaaa) otherwise the mixture becomes liquid and instead should it be an mousse, first because otherwise not be able to treat it as a filling for fagottelli you are going to do, putting mousse in a " sac a posh" and composing your fagottelli.

Meanwhile for the sauce sauté in extra virgin olive oil (little) quite a bit of bacon, cut into julienne strips, add white wine, salt and pepper and you're done (the original recipe also wants to cut zucchini thin, I but I did not have, but the Next time I tool). Fagottelli plunged into boiling salted water, just 20 seconds, the time the dough and bake the inside of eggs and cream, mousse from the liquid to be again.

Season with a pillow and go!

The effect should be this: Once you put in your mouth (strictly full) the fagottello, your mouth should be filled with a taste absolutely sublime and a liquid that smells of "carbonara".

My experiment is "almost" succeeded, had it not been for cooking a bit too long (because the dough is too thick), which has meant that the filling was not just Liquid Liquid!

EEEE but the challenge has begun! 'll try again, if you say so I'll try again, it's too exciting!

See you!

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Mousse and Strawberry Cream Cake

Ingredients for 4 servings

• 200 gr. Strawberry already clean
• 200 gr. whipping cream
• 100 gr. sugar (or the amount you prefer)
• 2 tablespoons lemon juice
• 4 gr. isinglass

Puree strawberries with sugar and lemon juice, soak the gelatin according to package directions. Heat one third of the strawberry shake and squeeze the glue fish and let it dissolve in the milkshake. Combine all the rest of strawberry puree kept aside and let cool. Whip the cream and incorporate gently shake the strawberries, pour the mixture into the cups and refrigerate. Then decorate as desired with a dollop of whipped cream and a strawberry.

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A Friday! You wake up and do not know exactly what your day will be full, even if you have any hints on the fact that everything will be positive! The
take lightly, you have not even had time to prepare psychologically for the news came unexpectedly, but when you are in front of a man so "Small" but so "big" then you know ...
understand how a passion can profoundly change a person, in thinking and attitudes ...
A German who thinks in Italian ... can not think, but no, it is not so, and as you can. German chef Heinz Beck is more Italian than I ever knew, not that he met many, but his Italian Culture on the product, its detail of the manufacturing techniques and firing "all Italian" made me realize how lucky we are to have a cultural / gastronomic so vast!
look kitchen and tells you what he's doing, to hear him explain why that action is exciting, even more exciting is confront him, ask for advice, feel and do not give full answers evasive, interested in your question because it is intelligent to understand it you know what you're talking!
Four-course meal from appetizers to desserts, four masterpieces, four delicious, four jewels of which he explained by the thread and sign preparation.
Last July I have been to La Pergola in Rome and dine with him on that occasion I had known, but I was able to have such a direct comparison, at that time all the tasting menu I remained a taste above all: The dumplings "La Pergola" filled with the carbonara, and see them today on the lesson plan is was crazy!
I understand! or better explained to us the basic steps to achieve them. I hope some of my friends surprised if they just try again to get them!
What can I say? Experience? fun? a passion? Yes it all!
I wish everyone who lives the same passion to make my experience of this kind!

See You! Franz

• Carpaccio of scallops on a dark red to black with corn oil with ginger
• 2 bundles "La Pergola" Stuffed carbonara
• 3 Amberjack, broccoli and snow cod
• 4 orange jelly with vanilla ice cream and edible flowers

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Caprese White Chocolate Muffins

The recipe for this cake is the famous pastry chef Salvatore De Riso, I got it from a magazine of sweets. Unfortunately I have not found the candied lemon peel, and then I have not made.

Ingredients

• 100 gr. extra virgin olive
• 120 gr. icing sugar
• 200 gr. Blanched almond
• 180 gr. White chocolate grated
• 30 gr. of candied lemon peel
• Half vanilla pod
• The zest of an untreated lemon (yellow part only)
• 250 gr. whole egg (# 5)
• 60 gr. granulated sugar
• 50 gr. potato starch
• 5 gr. baking powder for cakes
• to taste with icing sugar

Blend the almonds with the icing sugar and vanilla seeds. In a large mixing bowl fitted with the electric whisk eggs with sugar until triple in volume. A built-in part to the mixture of almonds and icing sugar, grated white chocolate, then add the finely chopped candied lemon peel, grated rind of lemon and potato flour sifted with baking powder. Mix all ingredients, add oil and eggs finally assembled. Emulsified well together with a spatula, without worrying if the eggs tend to turn me off. Grease and flour a baking pan with potato starch to 22 cm. in diameter, pour in the mixture and bake in preheated oven at 200 degrees for the first 5 minutes and then bake the cake at 160 degrees for another 40-45 minutes. Let the cake cool in the pan and the mold when it is warm, let stand a few hours and sprinkle with powdered sugar.