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Alme

Pastiera Neapolitan Alme

Although Easter is far away, I felt like a good pastiera. I said why wait!

And here I am to be with oven and stove!

Then :

500 grams of cooked wheat
300 ml of milk
a tablespoon of lard or butter
a tablespoon of sugar and a pinch of salt

Then:

700 g cheese
600 grams of sugar
7uova + 3 yolks
50 g orange flower water

citron, pumpkin and other mixed candied fruit (cut into small pieces)

chocolate chips


and the pastry

500 grams of flour,
3 eggs,
200 grams of sugar,
200 grams of lard,
a snifter witch

in advance (even the night before) to prepare the dough for mixing the base pastry ingredients in a not too much work and let it rest. A low heat, cook the corn with the milk, a tablespoon of lard and sugar until the mixture becomes creamy, leave to cool. In the meantime, put the ricotta in a bowl, mash and knead it with sugar.
Then add egg yolks, the grated rind of lemons, water mixed blossoms and candied fruit and add the creamed corn and mix again. Roll out the pastry to a thickness of about three millimeters and line a shallow roasting pan previously greased with little lard and flour. Pour in the filling, filling the pan no more than 2 / 3 of the same, with the remaining dough to form noodles and place a grid on the compound. Bake in the lower part at about 170 degrees for about 1 hour and a half, and let cool before sprinkling with powdered sugar. In Naples is preparing several days before the Passover, not only for the days of Lent, but to give time to rest and mix the sweet aromas making it become a proud and unique flavor that makes this dessert a favorite tradition.

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PLUMCAKE MUFFIN AND FUJI APPLE SPICE WITH GINGER AND ORANGE PEEL

I have eaten and remain the head because I wanted to participate in the contest Natalia with a salted plum, but the inspiration I never came so, in order to avoid reaching the expiration date without any recipe, I prepared this sweet! I took advantage to also make muffins to give to Deposits of Caris for the children of Saint Lucia in Rome.

And finally here we are:

Ingredients:

200 gr. flour

200 gr. butter

200 gr. sugar 4 eggs

2 fuji apples, grated 1 tablespoon ginger

1 tablespoon cinnamon

grated orange peel (about 2)

half packet of yeast per dolci

1 pizzico di sale

Procedimento:

Unire il burro fuso con lo zucchero ed i rossi d'uovo. 

Montare gli albumi con un pizzico di sale  ed unirli al composto precedente.

Aggiungere la farina ed il lievito.

Mettere le mele, lo zenzero, la cannella e la scorza d'arancia.

Riempire lo stampo per il plumcake.

Per i muffin: ho usato i pirottini Pasqua Decora  ed il decorator bag disposable Decorate and I baked all in the 12 cup muffin plateau of Pedrini 160 °

plumcake Cooking time: 45 minutes

Cooking time muffin : 30 minutes

So in summary: the plum I participate in the contest Natalia

With the collection of muffin Caris

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Pastiera Neapolitan Risotto with strawberries and champagne creaming butter with orange

strawberries and champagne risotto

creaming butter with orange

A classic seductive cuisine whipped up on the news of http://www.cascinasancassiano.com

400 g of rice

1vaschetta from about 400g of strawberries

½ glass of champagne "Fontanafredda" asti vintage

1 shallot

1 liter of rich broth

A pinch of salt
butter 1 orange (new http://www . cascinasancassiano.com / )

Finely chop shallots and fry in three tablespoons of extra virgin olive oil, add the rice and toast making it transparent. Blend with the sparkling wine and continue cooking with the help of a good vegetable broth made with carrots, celery, onion, parsley, tomato. When there is little at the end of cooking add the rice, strawberries, washed and cut into pieces. When the risotto is ready remove from heat and stir in a knob of butter with orange and a finger of bubbly. Do not stir in cheese did not cover the taste and aroma of strawberries.

Questo risotto partecipa a 

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Zuccotto Patty © Alme

Zuccotto  Patty © Alme

Per il compleanno di mia moglie,oggi,anche se di “frettissima” non ho voluto donargli solo un mazzo di rose vere, che prima o poi anche se non il pensiero ,appassiranno, ma anche delle rose in plastic to decorate a chocolate cake and delight the palate. I only regret that the weather was a tyrant and I could not do anything more than that, only 4 hours to prepare all the roses, cream, zuccotto and coverage, but even if not perfect, was very, very welcome!

1 pandoro

200 ml milk 50 g sugar 20 g

farina00

1 vanilla pod

1 package cream Hoplà

Strawberries 100 g of chocolate white cover

1 tablespoon water 1 tablespoon honey

Powdered sugar to taste (about 125 g)

Boil the milk in a saucepan, just bubbles off the heat and add the flour, sugar and vanilla. Put on fire and let it thicken, then let it cool. Whisk the cream and fold gently to the cooled cream. A water bath to melt the chocolate to cover, remove from heat and add 1 tablespoon of water and a honey, then knead with icing sugar until the mixture is as malleable as clay. From this derive the pastry dough to cover the zuccotto, and then leaves and roses. Wash and thinly slice the strawberries, prepare a wet co cherries or cherry syrup with water. Cut a fettine il pandoro e rivestire una ciotola o bastardella a cupola foderata di carta forno inumidita, bagnarle di soluzione acqua e sciroppo di ciliege e fare uno staro di crema di latte e di fettine di fragole. Continuare cosi alternando pandoro bagna crema e fragole, e far rassodare in frigo per almeno 12 ore ( purtroppo la fretta è cattiva consigliera a volte e per motivi vari, per stavolta solo 4  ore, anzi poco meno).Spatolare la superficie dello zuccotto con poca crema e coprire con la sfoglia di cioccolato plastico e decorate con le rose facendole  aderire con poca glassa reale fatta con zucchero a velo e chiara d’uovo. Mettere in frigo e toglierlo prima della messa in tavola con tante belle bollicine…Italiane!!!

Ps I accept criticism, no one is perfect!

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Stars Tricolore

Stars of the Tricolor

4 are the stars of the package of pulp of Gragnano , as many as the stars of the National logic deduction for a recipe that calls the flag. The green of the rocket parmesan white and red of the dried beef in this dish huddle next to these magnificent stars drawn to the bronze as a tribute to our Flag mistreated!

" We were for centuries
downtrodden and derided,
Why not one people,
Why we are divided.
Let one Flag
one hope
us together
Already the hour has struck.
in cohort
Ready to die
Italy called "

1 pack of stars drawn from the bronze: making pulp of Gragnano

100 g of air dried beef 1 small bunch arugula

100 g of parmesan

A little

fresh cream 2 tablespoons of tomato pulp into small pieces 1 tablespoon

"buatta" double

tomato paste ½ cup red wine ½ onion

A ladle of broth

extra virgin olive oil Pepper to taste

Peppercorns

In boiling salted water cook for 10 minutes at the stars. Meanwhile, chop the dried beef and onion and sauté them in a couple of tablespoons of extra virgin olive oil, deglaze with the wine and add the double concentrate diluted in a little broth and the tomato pulp. Cook adjusting the cooking with broth meat, almost cooked, add the rocket, finely chopped. Grate the Parmesan and place in pan with fresh cream and melt it. With little more parmesan cheese in a pan to make a wafer. Drain the stars and season sauce with dried beef with parmesan cream and pepper to simulate a laurel wreath and decorate the plate with the wafer along with the rose of dried beef and a leaf of arugula. Put a flag in one hand and dried beef with rocket parmesan cheese and serve hot. Pair a glass of "Pentin-Aglianico Sannio Doc" from the cellar: http://www.icollidelsannio.it/html/il_vino.html

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Bayles home

Bayles home

300 gr. sugar
½ cups milk (preferably skimmed milk, but everything is fine the way)
150 gr. Alcohol
250gr. cream (Hoplà)
a very small cup of coffee

Put in a saucepan the milk, the third of the weight of the sugar and bring to a boil and boil for 30 minutes over low heat, turn off the heat and let cool. Make a very small coffee and pick the first cup to cool, then blend it with cream and sugar, mount everything. Fold in the whipped cream to milk, mix well and add the alcohol and stir again. Bottle and store in the fridge, you should let it rest for a week, shaking frequently, before taste what I see ... very hard ... ummm I have put in the remaining coffee used to prepare to fix it .. Excellent!

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Sea on a tray

Sea on a tray

Tufts of squid prawns

octopus

Cuttlefish

Clams Mussels Parsley

Grap

Garlic Oil ....

.. and fantasy!

Cook in skillet with oil and garlic, the clumps of squid, the octopus and the cuttlefish deglaze with white wine and sprinkle with parsley. Then add the mussels and clams and cook. Apart from the prawns cook in a little olive oil and blend it with grappa. Assemble all the trays and decorate as desired!

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Scialatielli Gragnano the sea

Sc ialatielli Gragnano to Tues and

continue my collaboration with a simple recipe for all to enjoy

1 package lemon Scialatielli " pulp of Gragnano"

Clumps of squid prawns

Verdesca

Cod

octopus

Cuttlefish

Clams Mussels Parsley

Mullet

1 tablespoon grated

"Buatta" or double concentrated tomato

Garlic Oil

in a large frying pan fry in a gilded mirror extra virgin olive oil a few cloves of garlic, add a tablespoon of "Buatta" and mix. Then join the order, the first clumps of squid and octopus and two small peppers and deglaze with white wine. Once you add gradient the cuttlefish and the shark then the prawns, and finally the clams and mussels open precedentementee cod. If necessary, add water to cook the mussels filtered almost cooked, add the chopped parsley. Scialatielli Cook in plenty of salted water for 15 minutes and pour into the pan with the fish, add a sprinkling of roe and serve garnishing the plate and match it with a good glass of Falanghina Taburno.

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The Cider of the Samnites

The Cider of the Samnites

Cider is one of the oldest beverages, which dates back the Middle Ages. A replacement for wine that particular development in the regions of France, but for reasons of poverty has become a common drink in the end of the 800 farmers of Sannio, who annurche produced from apples and apples from local limoncello. And today I wanted in my house by this cider!

6 kg of apples mixed (annurche and limoncello)

Wash and dry apples and go directly to the centrifuge and let them marinate all the meat in a container preferably of wood for about 7 days. Pour the liquid content that has been formed and let ferment for another 2 months plentiful, then filter and bottle thoroughly with multiple passes. After 10 months and is ready for use if well done ... so spumeggerà appointment at Christmas!

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de Tulp The tulip

de Tulp

Il tulipano

Ancora una collaborazione,la mia cucina si espande. Nuove ricette e tanta passione e l’inizio di collaborazione con la Silikomart.non poteva non essere cosi!!!

150 g di farina

100 di fecola di patate

3 uova

150 g di zucchero

120 di burro

1 bicchiere di latte

1 bustina di lievito per dolci vanigliato

La scorza di un limone grattugiata

Lo stampo a  tulipano Silikonmart

Pasta di marzapane

Colori

Crema  pasticcera

Sciroppo di  ciliege

Acqua

Sbattere  a crema lo zucchero con i tuorli con una frusta, e unire il burro ammorbidito e amalgamare bene il tutto. Unire gli ingredienti in polvere (farina lievito e fecola)stemperare con il latte e aromatizzare con la scorza di limone grattugiato. Montare le chiare a neve e unirle con delicatezza all’impasto.  Con questa dose ho riempito lo stampo di 8 tulipani e una piccola teglia. Infornare in forno caldo a  180° per 30 minuti lo stampo  e 40 la teglia, mettendoli nella parte bassa del forno stesso.  Una volta cotti toglierli dal forno e lasciarli raffreddare per poi sformarli. Fare una bagna con sciroppo di ciliegie diluita con acqua  and the wet bulb cut in half. Fill with pastry cream tulips Montersino using the method in this dose, 100 g of milk, 80 g of fresh cream, 50 g sugar, 2 egg yolks, 15 g of flour, grated lemon rind and vanilla. Put cream, milk and vanilla on the stove, beat eggs with sugar incorporating as much air as possible, combine the flour and pour in hot milk without touching it. The boiling milk and when it does come out from the sides of the boiling cream into the fire and off a few seconds to whip the cream is ready. Once filled with marzipan colored coat and dial the tulip.