Tag: almonds

Recipe Ravioli with rocket, artichokes and almonds – Italian Cuisine

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

Ingredients For the pasta

300 g flour
4 pcs yolks
1 pc egg

Ingredients For the filling

250 g ricotta
150 g rocket
20 g grated pecorino cheese
3 pcs anchovy fillets in oil
1 pc shallot
butter
salt

Ingredients For the dressing

100 g peeled almonds
3 pcs artichokes
dry white wine
extra virgin olive oil
butter
salt

Duration: 2 h 40 min

Level: Middle

Dose: 4 people

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.

Apple tartlet with almonds recipe – Italian Cuisine

Ingredients

375 g sugar
125 g butter plus a little
125 g almond flour (or blended almonds)
60 g flour 00
2 apples
2 large eggs
vanilla bean
cinnamon stick
lemon
toasted flaked almonds

Duration: 1 h 30 min

Level: Easy

Dose: 8 people

For the recipe of apple tartlets with almonds, peel the apples, cut them in half, remove the seeds and the core with a scoop. Melt 250 g of sugar in 750 g of water on the fire with the vanilla pod open like a book, a lemon zest and a piece of cinnamon stick, until you get a syrup. Dip the half apples in the syrup and cook them for 10-12 minutes. Butter 4 small cake tins (ø 10-11 cm).

Mix the almond flour with the 00 flour. Soften the butter and whip it with 125 g of sugar, then add the eggs and finally the mixed flour. Work to mix the ingredients until you get a fairly thick mixture. Distribute it in the pan and level it well with the back of the spoon.

Arrange in each half-sliced apple pie with the concave side down and bake at 180 ° C for about 20 minutes. Remove the apple tarts from the oven, let them cool then turn them out, complete them with the sliced almonds and let them cool on a wire rack. Polish each tart with apricot jam just warmed and serve.

Recipe Tatin of endive with "goat" of almonds – Italian Cuisine

Ingredients For the tatin

130 g flour
140 g butter
100 g sugar
6 pcs tufts of Belgian endive
dry white wine
sage
laurel
extra virgin olive oil
salt

Ingredients For the almond goat

300 g peeled almonds
lemon juice
pink pepper
parsley
salt
extra virgin olive oil

Duration: 3 h

Level: Middle

Dose: 4 people

For the endive tatin recipe with almond “goat”, blend the almonds with a liter of water, filter everything through a gauze lined strainer to obtain the almond milk. Heat it in a saucepan; when the boil rises, remove it from the heat, add 80 g of filtered lemon juice and 8 g of salt, mix gently, cover with a cloth and leave to rest for 20 minutes. Strain again through the strainer lined with gauze, place a weight on it and let it drain for 2 hours.
Finally, season with a drizzle of oil, salt, crushed pink pepper and a finely chopped parsley to obtain a creamy vegetable cheese.
Mix the flour with 80 g of butter to obtain a sandy mixture; mix it with 30 g of water
and a pinch of salt. Make a dough, wrap it in baking paper and let it rest in the fridge for 1 hour.
Remove the outer leaves of the endive tufts, if needed, then cook them on high heat in a saucepan with oil, 1 bay leaf and 1 sprig of sage. After 3-4 minutes blend with a glass of white wine, boil again, reduce the heat to a minimum, cover and cook for 40 minutes.
Remove the lid, raise the heat again and finish cooking in 10-12 minutes. Divide the endive into spools. Prepare a blond caramel with 100 g sugar, then add 60 g of butter, mix carefully on the fire until it is perfectly blended, then remove from the heat. Pour the caramel into the pan (approx. Ø20cm), sit the endive spools on your feet, cover them with the dough spread 3 mm thick, pierce the surface and bake at 180 ° C for 30 minutes. Remove from the oven, wait a few minutes, turn the tatin upside down on a serving plate and serve it with the almond "goat".