Tag: almonds

Focaccia recipe with cherries, amaretti and almonds – Italian Cuisine

Focaccia recipe with cherries, amaretti and almonds

  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • vanilla
  • 5 g fresh brewer's yeast
  • 5 g salt
  • 2 teaspoons of honey
  • 400 g cherries
  • 25 g sliced ​​almonds
  • 4 soft amaretti
  • mint

Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar mixed with the seeds of a vanilla bean and finally the salt. Knead the dough for 4-5 minutes, until an elastic and smooth consistency is obtained.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

Grease a round pan (ø 28 cm), lined it with parchment paper and buttered too.
Roll out the dough with your hands directly into the pan, covering the entire surface. Spread the almonds along the edge.
Wash cherries and cut them in half, removing the stones. Spread half of it over the cake, crumble 2 amaretti over it, spread another layer of cherries and crumble the remaining amaretti.
Leave rest for another 20 minutes and bake at 200 ° C for about 35 minutes. Garnish at the end with mint leaves.

Taralli wine and almonds – Italian Cuisine

»Taralli wine and almonds

First of all chop the almonds roughly.

Add all the other ingredients to the almonds (flour, sugar, yeast, oil and wine) and mix them together until you obtain a smooth and homogeneous dough.

Divide the dough into small pieces and make small cords.
Close each cord to form a ring, then pass it in the sugar.

Place the tarallini on the baking tray lined with parchment paper and cook for about 20 minutes in a preheated convection oven at 190 ° C.

The taralli wine and almonds are ready, let them at least cool before serving.

Recipe Ravioli with rocket, artichokes and almonds – Italian Cuisine

Recipe Ravioli with rocket, artichokes and almonds

Give shape to creativity and masterpieces will come to you, like these fantastic teardrop ravioli

  • 300 g flour
  • 4 pcs yolks
  • 1 pc egg
  • 250 g ricotta
  • 150 g rocket
  • 20 g grated pecorino cheese
  • 3 pcs anchovy fillets in oil
  • 1 pc shallot
  • butter
  • salt
  • 100 g peeled almonds
  • 3 pcs artichokes
  • dry white wine
  • extra virgin olive oil
  • butter
  • salt

For the recipe of rocket ravioli, artichokes and almonds, mix the flour with the egg, the yolks and 2 tablespoons of water until obtaining
a smooth mixture (work it first in the bowl and then on a floured work surface). Cover it with plastic wrap and let it rest for 1 hour.
For the filling: wash and cut the rocket; chop the shallot and let it dry in a saucepan with 35 g of butter for 2 minutes. Add the anchovy fillets and melt them in the butter; finally add the rocket, salt and stew for 5-6 minutes. Turn off and let cool. Mix the rocket with the ricotta and the pecorino, obtaining the filling; collect it in a pastry bag.
For the ravioli: roll out the dough into thin strips; place the filling on top in small piles like walnuts; brush around the filling with a little water and cover with another strip of pasta. Press around the filling to remove the air, then cut the ravioli with a round (ø 6 cm) or drop-shaped pasta cutter.
For the dressing: peel the artichokes, cut them into 8 wedges and cook them in a pan with a veil of hot oil and a pinch of salt.
for 5 minutes. blend with 1/2 glass of wine and cook for 10 minutes. Roughly chop the almonds and toast them in a pan. Add a knob of butter and polish them by skipping them for 2 more minutes. Boil the ravioli for 2-3 minutes, drain and season in the butter with the almonds. Complete them with artichokes and aromatic herbs to taste.

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