Sfogliatine – Richacinette pastry of – Italian Cuisine

First prepare the glaze: put the sugar in a bowl and start adding the egg white a little at a time, stirring until you get a sort of smooth but firm batter.

Take the pastry and cut it in half lengthwise (leaving it on its sheet of parchment paper), then cut each of the rectangles thus obtained into strips about 3 cm wide.
Then spread the icing over the whole dough until it is covered evenly.

Spread the jam with a sieve, then place it in a sac-à-poche and with a smooth and thin spout create the diamond-shaped decorations typical of puff pastry.
Gently move the parchment paper on the oven tray, then separate the puff pastries, moving them slightly apart.
Cook for about 15 minutes at 200 ° C in a preheated ventilated oven.

The puff pastries are ready, let them cool well before you taste them!

How to make risotto with Barolo – Italian Cuisine

One of the symbolic wines of the Langhe: we start by sipping it and, after a slow and careful cooking of rice, we end up eating it … For a special moment!

Do you have a romantic invitation in mind and don't know what to prepare to amaze your guest? A risotto with Barolo it's the dish for you. The days that become more and more fresh, the intimate atmosphere of your home, the slow gestures and the care of the rice that cooks will be the perfect setting for an evening that starts right next to the stove, sipping a glass of that Barolo which will then flavor your risotto.

The most suitable rice

Not all rice has the same characteristics and what is indispensable for making a good risotto is that the beans slowly release the starch during cooking which they contain, remaining well separated from each other. For this the variety most indicated are the Carnaroli, from the biggest and tapered grains that keep cooking very well, theArborio, more delicate in cooking than the first, the Rome, with large, long and roundish grains and the Bold, with large, starchy grains, with a good level of absorption. Then there is the Vialone Nano, which has similar characteristics to Carnaroli, but with smaller and rounder grains.

The broth, the fundamental element

A good risotto cannot do without a good broth. To prepare one properly it is necessary to have the right cuts of meat available, which need not necessarily be the most valuable. The most suitable are those of the belly and the front of the beef, such as the whitewash or the brisket. The meat should be placed in a pot with cold water along with smells like celery, carrot and onion, including peel, which will give a warmer color to the broth. And then all that remains is to light the fire and forget the pot for hours and hours … Once ready, remove the vegetables and the meat, add salt, let it cool and then remove the fat cap that will have formed on the surface. At this point your broth is ready to be heated and used.

The recipe for Barolo risotto

Ingredients for 4 people: 320 g Carnaroli rice, 1 l meat stock, 200 g Barolo wine, 1/2 onion, 50 g butter, 1 bay leaf, Parmesan to taste.

Method: first clean and slice the onion. Meanwhile put a knob of butter in the pan and let it melt. Add the onions, lower the heat and let simmer gently for about 30 minutes. When they are ready, add the rice and let it toast for a few minutes. Pour the wine over the rice, let it evaporate for a couple of minutes and then add the stock a little at a time. Mix the rice and add the broth continuously until the rice is cooked. Add the bay leaf, let the risotto rest for a minute and then add the remaining butter and Parmesan to cream. Mix well, cover with a lid and wait three minutes before serving your risotto.

In the tutorial some more tips for a perfect risotto

We prepare an easy tiramisu easy, in a short time, for an immediate pleasure – Italian Cuisine

One of the most popular desserts to prepare in no time, for an immediate pleasure!

The tiramisu it is one of the most loved desserts in all of Italy. It knows no geographical boundaries, like in the north as well as in the south, to the big ones and the little ones. A soft cream layer covered with bitter cocoa that wraps tender and crumbly biscuits soaked in coffee: impossible to resist. And to think that it is a relatively recent dessert: it seems to have been born in 1970 in the city of Treviso as an evolution of a cream made with whipped egg whites and sugar, which was used to give children for a boost of energy. From that moment it became the dessert with the spoon most desired and is found among the desserts on the cards of all the restaurants. It is easy to prepare, you don't have to use the oven, it is done in less than half an hour.

Savoiardi or Pavesini?

The quarrel is always topical, whether a tiramisu with classic Piedmontese biscuits is better, with a flattened shape and rounded corners, or with biscuits from Novara, lighter and more fragrant. Assuming that everything you like is good, we prefer tiramisu with the classic ladyfingers, which give more consistency in the mouth, and better absorb the mascarpone cream. To you the choice!

And now the tiramisu recipe

Ingredients

500 g mascarpone, 6 eggs, 120 g sugar, 1 tablespoon of Marsala liqueur, 300 g Savoiardi biscuits, 4 cups of coffee, bitter cocoa.

Method

First break the eggs by placing the yolks in a large bowl. Let the whites leave them aside. Mix the sugar with the yolks using a wooden spoon, or, if you prefer, with electric whips. Once the reds are well mounted, they will have incorporated a lot of air until they become frothy, add the Marsala spoon. Before continuing, to avoid contracting some disturbances related to the consumption of raw eggs, heat the mixture of egg yolks, sugar and Marsala in a saucepan in a bain-marie, immersing the saucepan with the cream in another larger one with two fingers of water. internal. In this way the mixture will heat up slowly and gently. Stir until the cream will veil the spoon: at this point it is ready. Add the mascarpone and continue stirring. Meanwhile prepare the coffee, lightly sugar it and then let it cool in a large bowl. Once it has cooled soak the biscuits, one at a time and on both sides. Place the biscuits in a baking pan, one next to the other, until they form a homogeneous layer. Then cover them with the egg and mascarpone cream and repeat the operation. Finish with the layer of cream, cover with a plastic film and leave to cool in the fridge for 2 hours before serving your tiramisu. Once removed from the fridge, remove the film and, using a sieve, cover the surface with a layer of bitter cocoa. Your tiramisu is ready to be tasted!

Gordon Ramsay Recipes