Dessert
1 Panettone about 500 gr. - 1.1 lb
12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
1 egg
milk or canned fruit syrup to brush panettone
Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate.
Put the mix in the fridge for a few moments, while you whisk the egg whites. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
With a sharp knife, remove the top of the panettone and set it aside. Remove the internal "pulp" of the panettone until about 2" from the sides and bottom. Keep the "pulp", you'll need it for the next recipe.
Brush the internal side of the panettone with milk or canned fruit syrup.
Pour the cheese cream and top with the panettone cap.
Wrap it with plastic (cello) and put in the fridge (not freezer) for at least 4 hours.
Depending on the panettone size, this cakes can serve 6 to 12 people.
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domenica 13 dicembre 2009
lunedì 7 dicembre 2009
BAKED FENNEL BULBS
Side dish - vegetarian
2 fennel bulbs
1/2 onion, chopped
2 cup milk
2 tbsp Extra Virgin olive oil
1 tbsp flour
2 tbsp parmesan, grated
2 tbsp bread crumbs
Nutmeg, salt, pepper (optional)
Cut the fennel bulbs in half and then in segments about 1/4". Wash them carefully and drain them.
In a big, non-stick skillet over medium-high heat, warm the oil and then sautee onions until the become transparent, add fennel and stir; season with salt and pepper, then add 1 cup of milk, lower the heat to low and cook until the fennel slices are tender, about 15 minutes, stirring occasionally. Add a few tablespoons of water, if needed.
Preheat oven at 375.
Prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the remaining milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside.
Butter an ovenproof casserole, arrange the fennel slices on the bottom (drained from the cooking liquid, that you can use for a risotto) and cover with bechamel; sprinkle with cheese and bread crumbs and place on the central rack of the oven.
Bake for about 20 minutes or until a golden crust forms on top of your vegetables.
Wait 5 minutes before serving it.
This recipe serves 4.
2 fennel bulbs
1/2 onion, chopped
2 cup milk
2 tbsp Extra Virgin olive oil
1 tbsp flour
2 tbsp parmesan, grated
2 tbsp bread crumbs
Nutmeg, salt, pepper (optional)
Cut the fennel bulbs in half and then in segments about 1/4". Wash them carefully and drain them.
In a big, non-stick skillet over medium-high heat, warm the oil and then sautee onions until the become transparent, add fennel and stir; season with salt and pepper, then add 1 cup of milk, lower the heat to low and cook until the fennel slices are tender, about 15 minutes, stirring occasionally. Add a few tablespoons of water, if needed.
Preheat oven at 375.
Prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the remaining milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside.
Butter an ovenproof casserole, arrange the fennel slices on the bottom (drained from the cooking liquid, that you can use for a risotto) and cover with bechamel; sprinkle with cheese and bread crumbs and place on the central rack of the oven.
Bake for about 20 minutes or until a golden crust forms on top of your vegetables.
Wait 5 minutes before serving it.
This recipe serves 4.
lunedì 30 novembre 2009
RATATOUILLE CASSEROLE
Side dish - vegetarian
1 28oz can peeled tomatoes
1 medium eggplant, peeled and diced
6 medium zucchini, sliced in 1/2" rounds
1 medium onion, thinly sliced
1 green bell pepper, cut in strips
2 cups fresh mushrooms, sliced
4 tbsp Extra Virgin olive oil
1 clove garlic, crushed
1 bay leaf
2 tsp oregano
1/4 lb mozzarella, sliced
2 tbsp grated parmesan
2 tbsp bread crumbs
salt and pepper
In a skillet, big enough to contain all ingredients, warm 3 tbsp oil on medium-high heat; sautee garlic and remove it, cook onion until it becomes transparent.
Add all other ingredients except for cheeses and bread crumbs. Cook over medium heat until vegetables are semi-soft, about 20 minutes, stirring occasionally.
In the mean time, preheat oven at 400.
Place vegetables in an oven-proof casserole dish, lightly oiled.
Add mozzarella on top, dust with parmesan and bread crumbs and drizzle with the remaining tbsp of olive oil.
Cook until a golden crust forms and the mozzarella is melted.
Wait 5 minutes before serving.
This recipe serves 4-6
1 28oz can peeled tomatoes
1 medium eggplant, peeled and diced
6 medium zucchini, sliced in 1/2" rounds
1 medium onion, thinly sliced
1 green bell pepper, cut in strips
2 cups fresh mushrooms, sliced
4 tbsp Extra Virgin olive oil
1 clove garlic, crushed
1 bay leaf
2 tsp oregano
1/4 lb mozzarella, sliced
2 tbsp grated parmesan
2 tbsp bread crumbs
salt and pepper
In a skillet, big enough to contain all ingredients, warm 3 tbsp oil on medium-high heat; sautee garlic and remove it, cook onion until it becomes transparent.
Add all other ingredients except for cheeses and bread crumbs. Cook over medium heat until vegetables are semi-soft, about 20 minutes, stirring occasionally.
In the mean time, preheat oven at 400.
Place vegetables in an oven-proof casserole dish, lightly oiled.
Add mozzarella on top, dust with parmesan and bread crumbs and drizzle with the remaining tbsp of olive oil.
Cook until a golden crust forms and the mozzarella is melted.
Wait 5 minutes before serving.
This recipe serves 4-6
mercoledì 25 novembre 2009
lunedì 23 novembre 2009
HAMBURGER SURPRISE
Second course
7 oz sausages, not spicy nor flavored
7 oz ground beef
2 cans Borlotti beans, drained and rinsed
6 tbsp parmesan, grated
2 tbsp parsley, chopped
1/2 cup broth, chicken or vegetable
salt, pepper (optional)
Blend the beans with broth until you obtain a smooth cream and put it in a bowl; add meats, cheese, parsley, salt and pepper and mix well to combine all ingredients.
Shape as hamburger patties and cook over high heat in a non-stick skillet or on the barbeque.
Serve as a regular hamburger or as a "steak" with french fries and or green salad (or any other vegetables you prefer).
If you have some left, you can freeze them separate and use them when you need.
You'll see that the beans give a different moist to the patties.
7 oz sausages, not spicy nor flavored
7 oz ground beef
2 cans Borlotti beans, drained and rinsed
6 tbsp parmesan, grated
2 tbsp parsley, chopped
1/2 cup broth, chicken or vegetable
salt, pepper (optional)
Blend the beans with broth until you obtain a smooth cream and put it in a bowl; add meats, cheese, parsley, salt and pepper and mix well to combine all ingredients.
Shape as hamburger patties and cook over high heat in a non-stick skillet or on the barbeque.
Serve as a regular hamburger or as a "steak" with french fries and or green salad (or any other vegetables you prefer).
If you have some left, you can freeze them separate and use them when you need.
You'll see that the beans give a different moist to the patties.
lunedì 16 novembre 2009
FALL PUMPKIN SOUP - ZUPPA DI ZUCCA AUTUNNALE
Soup - vegetarian
1 lb pumpkin, peeled, seeded and cubed
2 medium potatoes, peeled and cubed
2 cans (14 oz) borlotti beans, drained and rinsed
4 oz garlic crostini
2 cloves garlic, whole
2 sage leaves
1 rosemary sprig
4 tbps grated parmesan (optional)
Extra virgin olive oil to drizzle
Put potatoes, pumpkin, garlic, rosemary and sage in a medium saucepan over high heat, cover with water by about 3 inches and bring to a boil,add salt, reduce heat and simmer, covered with lid, for about 30 minutes.
In the mean time, blend beans with a bit of the pumpkin/potatoes cooking water until you obtain a smooth cream and set aside.
When potatoes and pumpkin are ready, drain them (saving the cooking water), remove rosemary and sage and blend them too, using only the cooking water necessary to blend.
If you don't like garlic, remove it before blending.
Arrange both purees in a saucepan mixing to combine, add some of the cooking water until to obtain your desired thickness.
Warm them up, seasoning with salt and pepper (or a few chilly pepper flakes).
Arrange crostini on the bottom of individual serving bowls, cover with soup, drizzle with extra virgin olive oil and parmesan.
Serve immediately.
Probably, due to the quantity of the ingredients, you'll have soup left: freeze it for the future, when you want a soup and you don't have time to prepare it!
If you haven't used all the cooking water, freeze it too; you can use it later as a vegetable broth, or in any soup.
You can use chicken broth instead of water, but it wouldn't be vegetarian.
If you want, you can cook pasta or rice or farro but you need more water/broth and you'll have to stir it constantly because creamy soups stick on the bottom of pans.
1 lb pumpkin, peeled, seeded and cubed
2 medium potatoes, peeled and cubed
2 cans (14 oz) borlotti beans, drained and rinsed
4 oz garlic crostini
2 cloves garlic, whole
2 sage leaves
1 rosemary sprig
4 tbps grated parmesan (optional)
Extra virgin olive oil to drizzle
Put potatoes, pumpkin, garlic, rosemary and sage in a medium saucepan over high heat, cover with water by about 3 inches and bring to a boil,add salt, reduce heat and simmer, covered with lid, for about 30 minutes.
In the mean time, blend beans with a bit of the pumpkin/potatoes cooking water until you obtain a smooth cream and set aside.
When potatoes and pumpkin are ready, drain them (saving the cooking water), remove rosemary and sage and blend them too, using only the cooking water necessary to blend.
If you don't like garlic, remove it before blending.
Arrange both purees in a saucepan mixing to combine, add some of the cooking water until to obtain your desired thickness.
Warm them up, seasoning with salt and pepper (or a few chilly pepper flakes).
Arrange crostini on the bottom of individual serving bowls, cover with soup, drizzle with extra virgin olive oil and parmesan.
Serve immediately.
Probably, due to the quantity of the ingredients, you'll have soup left: freeze it for the future, when you want a soup and you don't have time to prepare it!
If you haven't used all the cooking water, freeze it too; you can use it later as a vegetable broth, or in any soup.
You can use chicken broth instead of water, but it wouldn't be vegetarian.
If you want, you can cook pasta or rice or farro but you need more water/broth and you'll have to stir it constantly because creamy soups stick on the bottom of pans.
lunedì 9 novembre 2009
ORANGE TART - CROSTATA ALL'ARANCIA
Dessert
For the dough:
11 oz 00 flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt
For the cream:
2 oranges, zest and juice
5 oz sugar
3 oz butter
4 eggs
3 tbsp confectioner's sugar
2 tbsp hazelnuts, chopped
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the orange cream.
Melt the butter. In a bowl arrange eggs, orange zest and sugar and mix. Add the melted, cold butter to the mix together with orange juice. Mix well to combine.
Take the dough out of the fridge and roll it over a flour-dusted table, thick about 1/4".
Put dough disk in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.
Sprinkle the chopped hazelnuts, cover with the orange cream and dust with confectioner's sugar.
Cook in the center rack of the oven for 25-30 minutes.
If there is some dough left you can either freeze it, in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
For the dough:
11 oz 00 flour
5 1/2 oz sugar
3 1/2 oz butter, diced really cold
2 eggs
1 tsp baking powder
salt
For the cream:
2 oranges, zest and juice
5 oz sugar
3 oz butter
4 eggs
3 tbsp confectioner's sugar
2 tbsp hazelnuts, chopped
In a bowl mix flour, sugar a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.
Put the dough in the refrigerator for 30 minutes at least.
Meanwhile, preheat the oven at 350 and prepare the orange cream.
Melt the butter. In a bowl arrange eggs, orange zest and sugar and mix. Add the melted, cold butter to the mix together with orange juice. Mix well to combine.
Take the dough out of the fridge and roll it over a flour-dusted table, thick about 1/4".
Put dough disk in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.
Sprinkle the chopped hazelnuts, cover with the orange cream and dust with confectioner's sugar.
Cook in the center rack of the oven for 25-30 minutes.
If there is some dough left you can either freeze it, in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
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