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flavors stuffed peaches ice cream bowl with yogurt and fruit cake

homebound ... with the collar because of a crash ... and it continues to produce ... I know ... I'll end stocks are those used doses of 6 people

ingredients

• 800 gr. Ice Cream Yogurt
• 300 gr. Apricot
• 300 gr. cherry
• 200 gr. currant jelly
• 2 dl of dry white wine
• a cinnamon stick 2 cloves
• berries 2 star anise

procedure

• clean the fruit and remove stones and cut a quadrotti grosolani
• versare il vino in un pentolino, unire le spezie e la gelatina di ribes; portare ad ebollizione
• unire la frutta a dadini, tenere una fiamma bassa e continuare la cottura per 10 minuti mescolando continuamente per evitare che si attacchi tutto
• scolarela frutta dal pentolino con un mestolo forato e tenerla da parte su di un piatto
• fare addensare lo sciroppo a fuoco vivace per circa 7 - 8 minuti; quindi mettere di nuovo la frutta nello sciroppo e lasciare raffreddare in frigorifero
• foderare uno stampo rettangolare con la pellicola trasparente; distribuire all'interno metà del gelato e metà della frutta e un poco del suo sciroppo e infine il resto del gelato
• keep the mold in the freezer for a night
• unmold the cake from the bowl and serve with the rest of the fruit in syrup
  

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strawberries and cream ...


practically it is a reinterpretation of the Black Forest cake, in where are the cherries instead of strawberries.

ingredients

• 400 gr.
• cream 350 gr. dark chocolate
• 300 gr. 00
• flour 200 gr. sugar + 2 tablespoons
• 130 gr.
• of butter 125 gr. yogurt
• 80 gr. unsweetened cocoa powder 3 eggs
• 3 baskets Strawberry
• 3 tablespoons vanilla sugar
• a teaspoon of baking powder a pinch of salt
• a dl milk

procedure

• warm 100 gr. cream with 2 tablespoons of sugar and 40 gr.
• butter remove from heat and add vanilla and a packet of 300 grams. chocolate into small pieces
• line the tin of 24 cm high sides with parchment paper
• mount the remaining butter with the sugar
  
• add the eggs and the chocolate was melted in a water bath
• pour the yeast dissolved in 2 tablespoons of late, the remaining vanilla, salt and flour with cocoa, alternating with yogurt and milk left.
• put the mixture into the mold and bake at 180 ° C for 40 minutes
• assemble the remaining cream with vanilla sugar and mix a bowl of strawberries into small pieces. used to put them in the fridge
• cut the cake into 3 disks. spread with a 1 / 3 of whipped cream and chocolate cream with half the strawberries.
• cover with another disc and try again. End with the third disc and the chocolate
• put in refrigerator for half an hour and garnish with remaining strawberries
  

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mousse tart with hazelnut biscuits


for depression ... always made with chocolate piemontesissimo Gianduja ...

ingredients

• 60 gr. chopped hazelnuts
  
• 165 gr. 00 + white flour 2 tablespoons
  
• 125 gr. butter with a pinch of salt
• 50 gr. of normal butter
  
• 130 gr. sugar 3 eggs
  
• 125 gr. Chocolate Gianduja
• 4 tablespoons heavy cream 1 tablespoon of cognac

procedure

• in a bowl mix the chopped hazelnuts, the 165 gr. flour and 30 grams. of sugar.
• add the salted butter and mix until the consistency is "a crumb"
• unire 1 uovo sbattuto con poca acqua,quanto basta per rendere la pasta liscia e soda; lasciare riposare avvolta nella pellicola in frigorifero per 30 minuti.
• tirare la pasta con il mattarello e imburrare una tortiera; foderare lo stampo; bucherellare il fondo della pasta con una forchetta e coprire con carta da forno appesantita da fagioli
• infornare a 180°C per circa 12 minuti nella parte bassa del forno
• sciogliere nel frattempo in un pentolino il cioccolato spezzettato con 50 gr. di burro
• montare le 2 uova rimanenti e 100 gr. di zucchero per 10 minuti fino ad ottenere un composto spumoso. unire la farina setacciata.
• incorporare il cioccolato quasi raffreddato, la panna e il cognac.
• pour the mixture into the base already precooked baked mold
• bake again at 180 ° C for 15 minutes.
  

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fried pie


worse ... worse ... ... I can not study depression and despair are always there lurking to hit ...
only one thing calms me ... here I am here ... bake cakes with a recipe borrowed from a sweet fairy . for convenience we carry the recipe: ingredients

• 750 g. flour
• 250 g. sugar
• 500 g. butter
3 egg 1 teaspoon vanilla
• grated rind of 1 lemon
• 1 jar of apricot jam or nutella
  

procedure

• quickly knead the ingredients .... if you want my advice melt the butter in a double boiler just so the dough will be more workable (I came to hurt the tendons of the hands while kneading )
• when you obtain a homogeneous mixture, let stand in refrigerator for 2 hours covered by a towel
• 2 hours after the roll out the dough to a thickness of 5 mm. about ... do not let them dry out if not too thin
  
• draw circles with cut pasta or a glass (I had a few 'of all forms ... so you know they are a bit' crazy)
• discs cut from the middle of the center with a size smaller-sized cap or pasta
• bake at 180 ° C for ten minutes, making sure to brown (I have placed before the oven to watch it all the time .. . sorry but tonight I'm not over his head) ... bake all the bases first and then all the covers
• make cookies with apricot jam

cookies at the end they came back good ... the mixture allowed me to keep me busy in the afternoon and to feed a regiment ... too bad it sticks very well two parts and in some cases tend to slip through our hands.

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here I am ... trying to get out of depression ... sorry the only photo and hurt, but I had my faithful camera but only the cell

ingredients

• 500 gr. white flour 3 eggs 00
• 150 gr. di zucchero
• 1 bicchierino di liquore all'anice o marsala
• 2 bustine di lievito in polvere
• 1 bicchiere di latte
• 170 gr. di burro
• mezzo limone
• 5 cucchiai di cacao in polvere

procedimento

• disporre a fontana la farina e lavorare con le uova, lo zucchero, il liquore, il latte, il burro ammorbidito, il lievito e la scorza grattugiata del limone.
• impastare il tutto fino ad ottenere un composto liscio ed omogeneo.
• prendere 1/3 della pasta e incorporare la polvere di cacao.
• imburrare un ategli e versare metà della pasta bianca, coprirla con quella al cocoa and form a top layer with white paste.
• bake at 180 ° C until golden brown ... I have left about 20 minutes, but a perfectly cooked, check for consistency by introducing a stick that will leave no residue attached
• sprinkle with powdered sugar
  

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stained walnut cake frosted




a. .. weekend to study for exams, but I found time to churn out this delight ...

ingredients

• 185 gr.
• of butter 185 gr. white flour 00
• 100 gr. walnuts
• 95 gr. brown sugar 6 tablespoons milk
• fresh
• 2 eggs 1 teaspoon baking powder 1 pinch of salt
• 1 tablet ciocciolato
• milk a knob of butter 2 tablespoons milk

procedure

• assemble quickly with the electric whisk the butter and sugar, then gradually add the beaten eggs separately
• add the sifted flour and baking powder, a pinch of salt and milk
• wire chopping with a knife (I prefer the crescent) nuts, leaving some for decoration. and add to the compound

• Pour into a buttered mold and lightly floured and bake at 180 ° C for 35 minutes

• after it is baked and allowed to cool, finely chop the chocolate bar ( As always I use the true crescent) and melt a knob of butter. Edet coposto If that is not enough frosting for the cake, ganache stretch with two tablespoons of milk.

• pour the milk to the frosting on the cake using a spatula and finish with the rest of the nuts leaf

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caramel cream flavored with vanilla strudel


sigh I discovered that he had "lost" a cookbook recipe on the cake ... a formidable ... and how sad to console I got this very simple .. . the doses that are to carry 10 people more or less (at my house is much appreciated)

ingredients

• 1 liter of milk 6 eggs
• a vanilla pod 200 g . sugar
• 10 small macaroons for decorative purposes
  

procedure

• perfume the milk engraved with the vanilla pod along its length, and bring almost a boil in a saucepan, turn off the heat and let cool.
• whisk the eggs with 100 gr. sugar until they are foamy and, stirring constantly, add slowly the milk.

• dissolve the remaining sugar with 3 tablespoons water over low heat and let it caramelize, just turn brown, dark blond, pour into molds 10 Aluminum disposable, making them rotate so that the bottom is of good and walls.

• pour the cream prepared, put them in a baking dish and fill it with water up to one third of the molds
• put the pan in a preheated oven at 160 ° and cook the cream for about 40 minutes after this time, stick a toothpick in the pudding: it will dry out.
• remove the molds from the oven, let cool, spilled on plates and leave the crème caramel in the fridge.
• decorate with the amaretto if you like
  

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Today I wanted to try a new sweet, not fossilize more about cookies:) and so I will try to poison him with my guinea pigs strudel ... I thought it was a typically sweet Austriae, but I just read a book and confirmed by wikipedia che è un dolce di origini turche!!!!

Vi evito la ricetta della pasta frolla che posterò poi...

ingredienti

• 1 panetto di pasta frolla
• 3 mele
• 100 gr. di frutta secca mista (io ho usato solo noci e nocciole)
• 100 gr. di uvetta
• marmellata di pesche o di albicocche (io ho usato un vasetto di marmellata fatta in casa...occhio e croce 300 gr.)
• zucchero di canna e un tuorlo o un goccio di latte

preparazione

• sminuzzate finemente la frutta secca
• tagliare a dadini le mele e aggiungerle alla frutta secca
• tagliare roughly the raisins with the crescent dough and add the marmalade
• add just enough to mix all the ingredients evenly
• roll out the dough to 2-3 mm. , Fill and close the compound giving form (eye to fasten the funds)
• brush with an egg or milk (if you choose the latter a pale !!!!) strudel and sprinkle with sugar cane
• place the strudel on baking tray lined with baking paper and bake for 45 minutes at 160 °
  

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find them at the table with ... Cesare Pavese




At the Kermesse of Turin Book, Cocina Clandestine accompanied Claudia Ferraresi for the presentation of the twenty finalists of 2008 Books Enjoy the stand-Rai Eri.
Here they work, the two cocineiros Francesco Forlani (the best) and Marco Fedele (the cutest), while enjoying the great literary creations of Cesare Pavese and the glass master Franco Roggero,

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CALAMARI & TARALLI



Tuesday, May 13, 2008
"SQUID & TARALLI"
Starting at 20.00 at night
the King Kong Microplex in Via Po 21, Torino

A combination unusual, a little 'bold, certainly little in Turin, but rich in taste and surprisingly tasty. I'll propose KING KONG - COCINA ILLEGAL - SIBYL AND THE RE-SQUID chain of local Turin (for now) a bit 'a little gourmet' food street where you can eat good fried fish - which will arrive Tuesday, May 13 in the shores of the King Kong, Via Po 21, a night made for those who right now feels like the sea, holiday and good food ... A royal menu to nibble from 20.00, kicking off the evening with the Aperitrullo: crisp golden rings of calamari, shrimps, diced cod, tempura vegetables and olives ... taralli. All washed spritz or better still by the white wine of the board of Puglia. And the union
SQUID - TARALLO continues with a dinner-abbuffet to discover the true flavors of Puglia: triumph of sauce and orecchiette with turnip tops, made and prepared by expert hands (of course Puglia) of The Sibyl (specialty restaurant in Puglia that Pecetto). But not only Frisell, beans & seasoned from chicory course readings and sayings of Clandestine Cuisine by Marco Fedele Francesco Forlani.

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well a classic sweet

ingredients

• 2 eggs 75 gr.
• sugar 3 teaspoons cognac
• 250 gr. mascarpone
• Pavesini

procedure

• Beat the egg yolks with sugar until a mass swells and sustained
• add the mascarpone and continue beating
• add the cognac
• Wire Whip the egg whites with a pinch of salt and add to the mixture gently wet the
• Pavesini in coffee and place them on the bottom of the container
• pour the mixture and then several layers
  
• decoare dusted with cocoa made to rain down from a strainer
  

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Salame sweet tiramisu profiteroles


classic sweet ... who has never tried?? and there are many versions ... my acnhe try and let me know ...

ingredients

• 150 gr dry biscuits or go to eye
• 100 gr.
• 100 grams of sugar.
• of butter 50 gr. unsweetened cocoa powder 1 egg
• 3 tablespoons cognac

procedure

• let the butter soften at room temperature and cut into pieces amiente.
• add sugar and a tablespoon Laor wood until the mixture is soft and creamy
• incorporate the yolk and the cocoa sent down rain
• put the biscuits in a cloth and crush them with qualosa to crumble grossolanamente.Mescolarli and spice to the mixture with 3 tablespoons cognac.trasferire the mixture on a piece of wet greaseproof paper and squeezed and shaped like a salami. Wrap the paper tightly, LOSE ends and tie with kitchen twine
• you harden the chocolate salami in the refrigerator for at least 4-5 hours. Eliminate paper and twine and serve sliced \u200b\u200bnot too thin

often also add chocolate chips, or pieces of chopped walnuts and hazelnuts always a grossly ... usually mash them with his fists:)

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torcetti


other Piedmontese recipe (from Val di Lanzo). there is also a version of Saint Vincent Aosta Valley.

were born as cakes made of bread dough, dredged in sugar or honey and prepared in a wood-burning ovens common in the countries where, at one time, every family used to bake bread.
general, it is baked in the oven door until it was hot enough to bake bread.
Over time, the product underwent a transformation: from big sticks of sweet bread, from 1800 onwards, it became a pastry secca.

ingredienti

• 500 gr. di farina
• 300 gr. di zucchero
• 300 gr. di burro ammorbidito
  
• 10 tuorli d'uovo
• 1 dl. di latte
• un pizzico di sale

procedura

• preriscaldare il forno a 200°C
  
• mescolare assieme la farina,lo zucchero e il pizzico di sale con il burro ammorbidito
• aggiungere i tuorli e il latte e continuare a impastare fino ad ottenere un compostolisio e discretamente morbido
• con il mattarello stendere la sfoglia sottile mezzo cm.
• tagliare delle strisce larghe quasi un cm. e lunghe una decina e chiuderle a forma di cuore
• infornare su di una placca imburrata e cuocere in forno per 10 minuti

Questi dolci sono molto secchi e quindi è molto meglio mangiarli accompagnati da dello zabaglione

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oggi sono lanciatissima e quindi altra ricetta di un mio dolce molto quotato!!!
i profiteroles

ingredienti per i bigné

• 60 gr. di burro tagliato a dadini
• 75 gr. di farina setacciata
• 2 uova sbattute
  
• 155 ml. di acqua

procedure

• preheat the oven to 200 ° C
• melt the butter with 155 ml. of water over low heat until boil
• remove from heat and add the flour and mix until a smooth paste
• put back on low heat and continue stirring until the dough comes away from edges of pan to remove
• from heat and slowly add the beaten eggs, stirring constantly until you get a dough sticky and shiny
• put the mixture in a syringe with the syringe nozzle and smooth the dough into a baking pan with parchment paper bake in
• oven for 20-25 minutes until they are inflated and took color

Well ... you have fun up there? time is the best ... and the cooks are all the creams to be done to stuff them ... it depends on how much you want to ... Usually when I'm in a good mood pastry cream, chantilly cream and a sort of creamy hazelnut cream and chocolate ... more to drown the whole ...
begin with the pastry cream:

ingredients

• 1 / 2 cups milk
• grated rind of half a lemon 4 egg
• 100 gr.
• sugar 40 gr. cornstarch or potato starch

procedure

• mettere a bollire il latte e la scorza di limone
  
• montare i tuorli con lozucchero fino ad ottenere una crema chiara e spumosa e poi incorporare la fecola
• diluire con il latte caldo, filtrato versandolo a filo
• addensare la crema a fuoco basso mescolando con un cucchiaio o con una frusta

Infilare tutto in una siringa con un beccuccio liscio e stretto e siringare i bignè

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Nocciolini Chivasso


ci tengo ad iniziare questo blog con questa ricetta per due motivi:
1. è una ricetta typical Piedmontese and I am very attached to traditions
2. because I was accused of having bought them cakes and "passed off" to me and I heard her say, "the recipe for peanuts and a secret !!!!!" well ... I would suggest that person to purchase the book by Alessandro Molinari Pradelli "Cooking in Piedmont" ed. Newton

... for non-Piedmontese nocciolini are small cakes made of meringue and hazelnuts. Were invented in 1850 and are the symbol of Chivasso Canavese and valleys (of which I proudly part)

the face of evil speech will carry the recipe: ingredients

• 400 gr. sugar
• 200 gr. di nocciole tostate piemontesi
  
• 4 albumi

procedura

• riscaldate il forno a 200°
  
• tritate le nocciole e lo zucchero assieme con un frullatore
• mettere questo composto in una casseruola a fuoco medio e mescolando aggiungere i 4 albumi fino ad avere un composto omogeneo
• lasciate raffreddare un po' il composto e poi trasferitelo in una sac a poche
• prendete una teglia da forno e rivestitela con la carta da forno
• fate scendere il composo in piccole,ma veramente piccole quantità
• spegnete il forno (suona strano ma funziona così) e infornate la pan for 6-7 minutes

must be inflated and not a hair too dark ... are preserved for a long time and you'll look great!

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... and all had start like this ...



... and it all started as a joke ... ... a desire to do something to get out of a period of lethargy and depression ... and setting aside for a moment, my greatest passion that is photography, here I am talking about my other passion ... cooking

tomorrow I'll start posting my culinary crap:)

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Cocineiros Campeones (but only he knows)

Cocina Clandestine at the World Cup with the winner of Pesto Korean Clandestinizzato him well!! EVVA !!!!!!