From our February issue, the biscuit and lemon cream cake recipes and the lemon and carrot ricotta terrine. Here's what they have in common and why you should do them at home
The shortest month of the year has begun and La Cucina Italiana is on sale with a number at full power. What is needed to realize that the sun finally shines in winter and that the season is ready to show its sweetest heart. A positive energy that can be breathed even in the editorial kitchen where they are born every day new recipes, unpublished, cooked for the first time for you.
Starting from biscuit cake and lemon cream that has conquered the cover with such simplicity, a presentation to scream and a soft and acid color at the same time, perfect to tell the intriguing soul of the fruit that gives it an unmistakable aroma. Original and perfect to tell our mood also the new ricotta terrine with lemon and carrots, which we can make using the peel of lemons with which we prepared the cake.
A mold, two recipes
To make our favorite recipes from the February issue, you can use the same mold, or the classic rectangular that uses to bake bread and plum cake with a base 25 x 10 cm and a height of about 4 cm. One of the advantages of this type of mold is the possibility to bake more preparations at the same time and let it rest in the refrigerator without taking up an entire floor. By reading the recipes of the terrine and the cake, you will notice that the cooling phase is of fundamental importance for the success of the preparations, in addition to taking up most of the time required for the recipes.
Space to share
It is said that February sees the good intentions we identified in January consolidate. That is, those who survived in comparison with reality or who found space in our daily life. Like the one of find the time to tell us a little more about the people we love, perhaps in front of a good slice of cake, or why not, giving us a long lunch, rich and relaxed ready to go with an appetizer, the course that we sacrifice too often because of the rush. And the lemon and carrot ricotta terrine and the biscuit and lemon cream cake seem to suggest this idea: we cook, too, to share. A slice for every diner and the words and the joy sit at the table.
Even the eye …
… wants his part. Or yes to taste, to greed and substance, but also to form. Who will pamper us with a finished recipe, surprising us with a chef's result that we will not wait to bring to the table. A good opportunity to practice the decoration of the dishes and to hang simple and perfect techniques to be replicated on other occasions. Like that of wrapping a dish with the color of freshly blanched vegetables or making a cake special by placing simple slices of citrus on the surface dusted with icing sugar.
The color of vitamins
Nutritionists suggest more distracted patients focus on color to better diversify the substances taken through food. In fact, each color is usually combined with a group of vitamins and nutrients and the lemon yellow and the intense orange of the carrot are no exception. Indeed, in the case of carrots it is precisely the beta-carotene that contain to confer the characteristic shade, important to preserve the vision as well as the vitamin A, also present in our basic ingredient. The treasure contained in the intense yellow of lemons is instead the C vitamin: antioxidant, ideal for counteracting flu symptoms and valuable for stimulating the production of collagen. For this reason, our terrine and cake are ideal recipes to make a full vitamin and color, perfect to face the second part of winter with energy.
This recipe has already been read 218 times!