Tag: almond

pumpkin and almond flan – Italian cuisine reinvented by Gordon Ramsay

Pumpkin and almond flan is an authentic winter delight that evokes the Christmas atmosphere with its unique combination of autumnal flavours. The natural sweetness of the pumpkin, enriched by the aromatic notes of almonds, blends into a versatile and festive dish, perfect for delighting palates during the holidays. The history of pumpkin and almond flan dates back to ancient times, when precisely there pumpkin it was considered an abundant and nutritious resource during the winter season. The practice of using it in many preparations lies in its availability and its versatile qualities in the kitchen. The introduction of almonds, with their rich and aromatic flavor, however, added an element of refinement. Take a portion of this winter dish offers the chance to enjoy a mix of natural sweetness, earthy flavors and crunchy texture.

With the addition cheesetypically parmesan or pecorino, helps to further emphasize the complexity of the dish. To prepare this winter dish, the pumpkin is cooked so that it becomes soft enough to be pureed. Toasted almonds intensify their aroma. After grinding, they are added to the paste along with the other ingredients, including eggs and cheese. The resulting mixture is poured in individual molds or in a baking tray, then cooked until obtaining a creamy and compact consistency. The dish is particularly suitable for serving on cold winter evenings, presented as an appetizer, side dish or even as a main course in a lighter dinner. Furthermore, the pumpkin and almond flan also offers a balanced combination of proteins, healthy fats and complex carbohydrates. Don’t hesitate, follow our recipe and prepare this delight too!

Almond nougat – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Place the honey in a container suitable for a bain-marie, place it in a saucepan half full of water (make sure no water gets into the honey) and cook over medium heat for about 90 minutes, stirring occasionally.
You will know that it is ready when, by placing a few drops in 1 glass of cold water, it hardens immediately.

Meanwhile, toast the almonds for 4-5 minutes or until golden brown in a fan oven preheated to 180°C.

When the honey is almost ready, prepare a very thick syrup of water and sugar (use the same method as for honey to see if it is ready).

Then whip the egg whites until stiff, then add them to the honey and then also incorporate the syrup, mixing delicately with a spatula.

Put it back in the bain-marie and cook, stirring with the whisk, until it starts to harden slightly, then add the almonds (if you want you can also add vanilla and lemon peel) and mix well.

Line the mold with baking paper and place a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.

Let it rest for half an hour, then cut it into 4-5 cm wide strips and let it harden completely.

At this point your almond nougat is ready and all you have to do is serve it and amaze your guests by revealing that it is homemade.

Almond and rosemary chocolate sablé – Italian Cuisine

Bound

Ingredients for 10 people

1) Gather in the mixer the flour with the sugar, the rosemary flowers, the diced butter, a pinch of salt and the almond flour and blend until the mixture is crumbled. United the egg, blend until you get a ball, transfer it on the work surface and mix it briefly with the almonds cut into thin slices. Roll out the dough into a 22 cm square mold lined with baking paper and transfer it to the fridge for 40 minutes.

2) Meanwhile prepared the chocolate dough: blend in a small mixer the sugar with the rosemary needles until a very fine powder is obtained, transfer it to the mixer with the flour, the sifted cocoa, a pinch of salt and the diced butter and blend until the mixture is crumbs. United the egg and blend until you get a ball. Roll out the dough on top of the almond one and let it rest in the fridge for another 40 minutes.

3) Remove the dough from the mold, cut it in slices of 2 cm in width and then in bars of about 3 cm, pass the edges in the brown sugar and place the biscuits on a baking sheet lined with baking paper, keeping them well spaced. Cook them in the oven at 180 ° for 7-8 minutes until they begin to brown, take them out of the oven and let them cool. Prepare in the same way the other biscuits until the dough is finished.

Posted on 13/01/2022

Ingredients for 10 people

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