Recipe Mascarpone cream and chestnut crumble – Italian Cuisine

Ingredients

250 g mascarpone
180 g boiled chestnuts
170 g caster sugar
150 g flour
butter g 110 plus a little
100 g egg white
100 g icing sugar
6 egg yolks
orange rind 1/2
cocoa
candied orange peel
Grand Marnier liqueur
salt

Duration: 1 h

Level: Middle

Dose: 6 people

To prepare the mascarpone cream and chestnut crumble crumble the chestnuts and mix them with 80 g of granulated sugar, 50 g of flour, 60 g of soft butter and a pinch of salt. Cook the dough in the fridge for 2 hours. Then grate it with the grater in large holes; spread the crumbs on a baking sheet covered with parchment paper without massing them; put them in the oven at 180 ° C for 12-13 ′, take them out of the oven and let them cool (crumble). Mix the egg white with the icing sugar, 100 g of flour, 50 g of melted butter, 3 egg yolks, the grated orange zest and a pinch of salt. Spread the mixture into 6 buttered frusto-conical molds (ø 7.5 cm, h 3) and bake at 180 ° C for 7-8 ′. Remove the sweets from the oven, remove them from the oven and sprinkle them with Grand Marnier. Whip 3 egg yolks by pouring 90 g of granulated sugar, cooked at 108-110 ° C with 2-3 tablespoons of water. Then add the mascarpone, 2 tablespoons of Grand Marnier and chopped candied peel to taste. Spread the cream into 6 cups and immerse the cakes; complete with cocoa and crumble and serve.

For this recipe we used Mascarpone Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Fave of the dead: the November 2 cookie recipe – Italian Cuisine

On the night of November 2, tradition has it that the dead return to earth from the beyond, facing a long and arduous journey. To welcome them, the living offer them food prepared for the occasion

After Halloween night we return to celebrate more homegrown parties. Among these is the Commemoratio omnium fidelium defunctorum, which falls on November 2nd and is commonly called Day of the dead.

Like all anniversaries, the period of the Memorial of the dead also has its own traditional foods. Typical of Lombardy and Tuscany is the Pan Dei Morti. Then there are also these sweets that are called death Bean. The custom wants that both are offered by the living to their dead, who, on the night of November 2nd, return to the earth from the beyond, facing a long and arduous journey.
Today the dead beans are nothing more than little biscuits that imitate the round shape of the beans. In ancient times, however, real beans were served, dried during the summer and then boiled. Over time, the legume has been replaced by these sweets.

Fave of the dead: the recipe

Difficulty: easy

Ingredients for about 35 biscuits

200 g sweet shelled almonds
50 g armelline
250 g sugar 50 g egg yolks
25 g egg whites
½g – ammonia for cakes, a pinch (optional)

Method

Finely grind almonds, cranberries and sugar, all together. Place everything on a pastry board and add the ammonia for sweets, the yolks and the previously beaten egg whites. At this point, mix all the ingredients well until you obtain a homogeneous mixture. With the mixture thus obtained, on the work surface sprinkled with sugar, form a long stick about 2 cm in diameter and cut it into pieces of about 3 cm in length. Arrange the pieces one by one on a baking sheet covered with parchment paper in this way: take each piece by pressing it lightly on the top with three fingers and place it on the baking sheet. At this point, all that remains is to bake in a preheated oven at 180 ° for about 10 -12 minutes. Important: to make them remain soft, take out the dead beans when they are lightly browned.

We followed the recipe of the Brunelli pastry shop in Falconara Marittima (Ancona), via Giordano Bruno 1.

New York bans foie gras since 2022 – Italian Cuisine

The municipal council has approved a law that acknowledges the protests of animalists against the forced feeding of ducks and geese. About a thousand restaurants in the city offered the product

Sit in a restaurant of New York City and order a crouton of Foie gras. From 2022 it will no longer be possible: the municipal council has approved a law will prohibit the sale in the city, just like it already happens in California.

How to make foie gras

He decided this because the specialty of French haute cuisine is obtained by forcing ducks and geese to aforced feeding (gavage) with a mixture of fats based on corn that induces an abnormal growth of the liver and an increase in fat in the liver cells (steatosis): the alarm was launched by the animalists, according to whom the production technique of foie gras is a unacceptable cruelty to animals.

The gavage requires the insertion of tubes in the duck or goose throat and a forced diet for 20 days, so that the liver reaches a size up to 10 times greater compared to the normal one. The process can cause animals to no longer be able to walk or breathe before being killed, as animal rights activists explain. The producers of foie gras, on the other hand, argue that forced feeding does not cause pain or damage to health, and that the scientific evidence so far available on the subject is not sufficient. And, again, that a strong prejudice is rooted against foie gras just because it is a luxury product.

An animal rights issue

Carlina Rivera, city councilor of Manhattan, supporter of the law prohibiting foie gras, said that the law "fights the most inhuman process" of the commercial food industry. "This is one of the most violent practices and is accomplished for a purely luxury product", commented. Other countries, including India, Israel and Great Britain, are also prohibited from selling or producing.

Any violation of the law will be punishable by one $ 2,000 fine (almost 1800 euros). The forbidden foie gras is the one produced by "birds fed by force": according to the norm, it will be assumed that all foie gras come from ducks or geese that have undergone gavage, unless the "documentary" proof to the contrary is provided.

About thousand restaurants in New York City have foie gras in your menu. Ninety grams of product can be sold for $ 125 (about 112 euros). But the biggest impact will be felt by the farms north of New York City, those that produce foie gras. Carlina Rivera states that, since the ban will not take effect in three years, farms will have the opportunity to adapt their business models. "These farms produce dozens of other products," he told the New York Times. "And the gavage is too cruel."