Tag: al

Recipe Scones al bagòss with salty zabaglione – Italian Cuisine

  • 300 g flour
  • 90 g sparkling water
  • 80 g grated bagòss
  • 70 g soft butter
  • 12 g baking powder for cakes
  • 4 yolks
  • 2-3 sage leaves
  • 2 eggs
  • salt

Jumbled up flour, baking powder, bagòss and chopped sage (remove the central rib of the leaves, if too large). Then mix with 1 egg and 60 g of butter, then gradually add the sparkling water.
Collect the dough into a ball, cover it and let it rest in the fridge for 10 minutes; then flatten it a little and, using a knife, cut it into irregular blocks of 25-30 g each; brush them with the other egg, beaten, and bake at 180 ° C for 12-13 minutes.

Jumbled up 4 egg yolks in a semi-spherical bowl with two pinches of salt, take them to a hot bain-marie, but not to the boil, and continue to mix with a whisk until the yolk becomes a little lighter; when it just begins to stick, remove it from the heat and continue stirring until it "pulls"; then add 10 g of soft butter and stir until it drips "like a ribbon".
Serve lukewarm scones with freshly made eggnog.

Recipe: Ilaria Cestelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Fusilli al ferretto – Recipe Fusilli al ferretto by – Italian Cuisine

»Fusilli al ferretto - Recipe Fusilli al ferretto by Misya

Prepare the dough, combining all the ingredients in a bowl and working by hand until you get a homogeneous dough, then let it rest, covered, for at least 30 minutes, in order to stretch the gluten mesh again.

Take the dough, remove some small pieces and form thin cords (between 0.5 and 1 cm), then cut them to a length of 7-8 cm (if you want you can make them even longer, but they will be more difficult to work).

Flour your underwire well (so that the dough does not stick to it) and, one at a time, create your fusilli by rolling them over in a spiral.

At this point, gently remove the underwire from inside the macarone.
As they are ready, place the fusilli on a floured tray.

Cook the homemade fusilli like any other type of pasta: in lightly salted boiling water, then drain it al dente.
You can dress them as you like: here you can see them with a tomato sauce with basil and lots of Parmesan.

The underwire fusilli are ready: cook them by draining them al dente and season them to taste.

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