Tag: almonds

How to make persimmon gratin with almonds and macaroons – Italian Cuisine

How to make persimmon gratin with almonds and macaroons

Gratin with almonds and macaroons, preparation

1) Wash and dry the persimmons, cut them in half without removing the stalk and with a round digger take a ball of pulp from the central part.

2) Blend the pulp obtained and mix it with the chopped almonds and the crumbled macaroons.

3) Heat the oven grill at 180 °. You do melt the butter in a saucepan without letting it darken.

4) Place the persimmons with the cut side facing up and brush them with a little liqueur or wine and then with a thin layer of butter. Sprinkle with sugar and bake until golden.

5) Remove the persimmons from the oven, turn off the grill and bring the oven at 180 °.

6) Divide the mixture of almonds and macaroons into the persimmons, filling the cavities.

7) Pour the remaining butter and wine into the bottom of the pan and return the pan to the hot oven for others 10-12 minutes.

8) Remove the persimmons from the oven and serve them lukewarm accompanied with whipped cream.


Posted 11/12/2021


Rolls of green olives and veal, almonds and ham – Italian Cuisine

Rolls of green olives and veal, almonds and ham

Rolls of green olives and veal, almonds and ham, preparation

1) Clean, washed and chopped parsley. Stuffed 8 pitted olives by inserting an almond in each. Put aside a handful of olives and the rest chop it with the remaining almonds. Transfer the mince in a bowl, unite parsley, salt, pepper and jumbled up Well.

2) Roll out the slices of meat on a cutting board, distributed over the entire surface a heaping teaspoon of the prepared mixture e cover them with half a slice of ham. Put in the center of each slice still a pinch of chopped, a stuffed olive and roll up the slices staring at them with a toothpick.

3) Chop coarsely the remaining ham e join it with leftover chopped almonds and olives. Warm up oil in a large non-stick pan and brown the rolls well on all sides.

4) When they will be golden brown, add the mince and the olives kept aside and let them flavor for a few moments. Wet with broth, let it fade, lower the flame e carry on cooking for another 5 minutes until the sauce has thickened. Adjust of salt, pepper and served.

Posted on 29/10/2021


Tres leches cake with vanilla seeds and flaked almonds – Italian Cuisine

Tres leches cake with vanilla seeds and flaked almonds

Tres leches cake, preparation

For the cake: 200 g of flour 00 – 1,5 teaspoon of baking powder – 110 g of butter + that for the mold – 80 g of sugar – 100 g of honey – 5 eggs – the seeds of 1 vanilla pod – salt

For the syrup and garnish: 300 ml of whole milk – 450 ml of condensed milk – 650 ml of fresh cream – 140 g of honey – 2 tablespoons of toasted flaked almonds – 10 alchechengi

1) Butter And coated with a sheet of parchment paper a rectangular mold measuring 20×25 cm and about 3 cm high. Sift flour with baking powder e unite a pinch of salt and vanilla seeds.

2 )Mounted butter with sugar and honey until frothy, add the eggs, one at a time, continuing to mix. Incorporate flour with baking powder in 3 stages, paid the dough into the prepared mold and level the surface with a spatula.

3) Bake at 180 ° for about 25 minutes. Let it cool down the cake in the mold then prick it all over the surface with a fork.

4) For the wet, jumbled up whole milk with 250 ml of cream, 80 g of honey and condensed milk; paid the mixture over the entire surface of the cake e transferred in the fridge for 12 hours.

5) Jumbled up leftover honey with the leftover cream, mounted the mixture with the whips e distribute it on the cake in a 2 cm high layer. Decorated with almonds, sliced ​​alchechengi and, if you like, 2 tablespoons of pollen.


Published on 10/27/2021


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