Tag: Easter

Chocolate fondue recipe with brownies and fresh fruit – Italian cuisine reinvented by Gordon Ramsay

For a snack to share or for a doubly delicious dessert, prepare this Chocolate Fondue and these Browniesboth based on dark chocolate, but with different percentages of cocoa.

To make the fondue we used 55% dark chocolate melted on the stove with milk, cream, sugar and butter. To prepare the brownies we opted for 75% dark chocolate mixed with butter, eggs, flour, sugar, vanilla until obtaining a dough that we cooked in the oven. We then served the preparations with fresh fruit like strawberries and pineapple.

Try the recipe, perfect for recycling Easter egg chocolate, and also discover: Spicy chocolate fondue and dried fruit, Trio of fondues with roasted polenta cubes, Dark chocolate cookie, Brownie cake with mascarpone, blueberries and blackberries.

Crumbled cake with Easter egg chocolate: the recipe to try now – Italian cuisine reinvented by Gordon Ramsay

You’ve already tried it Chocolate crumble cake? If you have leftover Easter eggs, use the remaining chocolate for a dessert to eat as a snack or for breakfast is an excellent idea.
Start with the crumbled cake, which is really delicious. This is a simple recipe for a dessert reminiscent of the Mantua sbrisolona cake, the symbol of Mantua pastry making, a preparation of very ancient peasant origins, widespread since the sixteenth century.

The characteristic of the crumbled cake is the dough to pinch and work with your fingersan operation that you may also enjoy to the little onesso as to bring everyone into the kitchen and enjoy working side by side. Childhood recipes are transformed into a heritage of taste and memories For all life. As for the chocolate, you can indulge yourself and melt the leftover pieces of the Easter egg in a saucepan where you can melt the chocolate in a bain-mariealso of different qualities, dark and milk.

You know there is another appetizing one variation of the crumbled cake chocolate? This is a tasty alternative made with ricotta. If you love this combination you could experiment with the crumbled ricotta and chocolate cake and surprise everyone with this really delicious dessert. Alternatively, a delicious dessert to bring to a dinner among friends or family is the recipe for the sbrisolona cake with chocolate cream, ricotta and apples.

The leftover chocolate from the Easter egg it allows us to create many desserts for every occasion: if stored in the right way it will last a long time and provide the inspiration for new delicious experiments culinary. Among the mistakes not to make, remember that it is preferable to avoid the fridge and freezer: to best preserve the chocolate the pantry is sufficient, away from direct sunlight and in a cool corner of the kitchen, avoiding changes in temperature and humidity as much as possible.

Crumbled cake with chocolate

Ingredients

400 g of flour
150 g of sugar
100 g of butter
half a sachet of baking powder to taste
350 g of chocolate
2 eggs
1 pinch of salt

Method

In a bowl, pour the Flourthe yeast and the sugar along with a pinch of salt.
After cutting the butter add it into cubes, gently pinching the dough with your fingers to mix everything together.
In the meantime, melt the chocolate pieces in a bain-marie.
Now it’s time to form a fountain with the Flour. Beat the eggs for a moment and pour them into the center. To knead you can use a fork or continue with your fingers.
After coating with the baking paper a baking tray create a base with part of the freshly made dough.
Now use a spatula to pour all the chocolate onto the surface.
The rest of the dough will be used for cover the cake. The advice is to start from the edges and move towards the center.
Bake at 180° and let it cook for about 40 minutes.
Your crumbled cake with chocolate is ready, you can decorate it by dusting the surface with icing sugar. Now all you have to do is taste it!

Sbrisolona, classic recipe

Have you ever tried the classic sbrisolona recipe? Here’s how to prepare it.

Cannelloni recipe with monk’s beard and robiola – Italian cuisine reinvented by Gordon Ramsay

Step 1

Mix the semolina with 60 g of warm water, an egg, a pinch of salt and a spoonful of oil. Let the resulting dough rest for 1 hour, covered with cling film.

Step 2

Trim the friar’s beard, removing the bottom of the stems, and wash it very carefully, changing the water 2 or 3 times to remove all the dirt well. Blanch it in boiling salted water for 3 minutes, then drain it. Then sauté it for 2 minutes in a pan with 4 tablespoons of oil and 2 cloves of garlic with the peel, slightly crushed.

Step 3

Mix the robiola with the grated parmesan, salt, pepper and an egg. Chop a third of the monk’s beard and add it to the robiola, mixing (stuffing).

Step 4

Roll out the dough into thin sheets, cut them into 18 rectangles of approximately 8×10 cm. Blanch them in boiling salted water for a few seconds, then pass them in cold water, spread them on a cloth and pat them dry.

Step 5

Fill the rectangles with the filling, distributing it with a pastry bag into small strands on one of the long sides. Spread a little filling on the other long side, so that the dough adheres, closing the rectangles like cannelloni.

Step 6

Heat the cream with the milk and a crushed garlic clove. Once it boils, remove the garlic and add the corn starch dissolved in a little cold water. Cook for 5′, season with salt and pepper (béchamel sauce).

Step 7

Arrange the remaining friar’s beard on the bottom of a baking dish greased with oil, then place the cannelloni on top. Cover them with the béchamel, sprinkle everything with grated parmesan and bake at 200°C for 10.