Vitello tonnato recipe, the original recipe, the best! – Italian Cuisine

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Pear Tarte Tatin Recipe – Italian Cuisine

Ingredients

165 g flour
130 g butter
100 g granulated sugar
30 g egg
6 g icing sugar
4 pears
cinnamon powder
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

For the recipe of tarte pear tatin, prepare the brisée dough: mix the flour with 80 g of butter to obtain a slightly sandy whole. Add 15 g of water in which you have melted the icing sugar and a pinch of salt. Also add the egg and knead everything until a homogeneous mixture is obtained.
Shape it into a slightly flattened tile, wrap it in food film and let it rest in the refrigerator for 40 minutes. Peel 3 pears, cut them into 4 wedges each and remove the cores. Peel the fourth pear and cut a washer: it will be used for the center of the mold.
Arrange in a non-stick cake pan (diam 22 cm) 50 g of butter in flakes and sprinkle with granulated sugar. Arrange the pear segments one very close to the other, with the tip pointing towards the center and the part cut upwards, until the mold is filled; place the pear washer in the center, cutting it into smaller pieces, if needed.
Roll out the dough to a thickness of 4-5 mm, cut a disk of the same diameter as the mold and lay it over the pears, tucking it along the edge. Bake at 220 ° C for about 30 minutes, then cover the surface with aluminum foil and cook for another 8-10 minutes. Remove from the oven and immediately turn over the cake; complete with a little cinnamon.

Recipe Stuffed squid on chard cream – Italian Cuisine

Ingredients

4 squid
650 g chard from the coast
120 g stale bread
100 g grated pecorino
2 anchovy fillets
2 sprigs of thyme
a clove of garlic
shoots
gomasio
sugar
extra virgin olive oil
salt

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of stuffed squid on chard cream, bring a saucepan to boil
of water with a pinch of salt and a pinch of sugar. Divide the leaves of the biete from the coasts. Cut the leaves into fillets and parboil them for 2 minutes. Drain and cool in water and ice for 5 minutes. Drain and set aside.
Reduce the rib stems in 5 mm cubes; Sauté them in a pan in a veil of oil for 4-5 minutes with the clove of garlic with the peel and the chopped anchovies. Then remove the garlic. Cut the bread into cubes, add it to the ribs in the pan and brown it until it has become crispy. Let the mixture cool, then add the pecorino and thyme leaves. Clean the squid.
Keep the tentacles aside. Fill the bags with the mixture of bread and ribs and close the mouth with a toothpick. Blend the chard leaves by adding 130 g of oil, until you get a velvety cream. Brown the stuffed bags in a pan with a little oil over high heat until they become golden.
Repeat the operation with the tentacles. Serve the squid on a bed of chard cream with sprouts and a sprinkling of gomasio, a seasoning based on salt and sesame (found in the supermarket and in organic specialty shops).