Tag: amaretti

Capon broth with amaretto and orange recipe – Italian cuisine reinvented by Gordon Ramsay

Capon broth with amaretto and orange recipe

Step 1

Heat the amaretto liqueur with the candied orange in a bain-marie; leave to infuse for 25 minutes: the liqueur takes on the aroma without evaporating.

Step 2

Heat the butter with 1 clove of garlic crushed in its peel, 4 sage leaves, 3 walnut kernels, 1 tablespoon of raisins, salt and pepper. Cook until the butter takes on a hazelnut colour.

Step 3

Place the capon, 1 sprig of rosemary, 2 sprigs of parsley, 4 peppercorns, the cross-cut tomato, the celery pieces, the onion peeled and cut into 4, the leek into strips, 5 leaves of sage, thyme.

Step 4

Pour the butter over the capon, add the wine and cover everything with cold water. Simmer for 1 hour; then add the amaretto with the candied fruit and 1 tablespoon of coarse salt.

Step 5

Cook for another 1 hour and 30 minutes.

Tagliolini with pumpkin and radicchio, amaretti and coffee crumble – Italian Cuisine

Tagliolini with pumpkin and radicchio, amaretti and coffee crumble

1) Peel the pumpkin, remove the seeds and cut the pulp into small pieces. Cook it steamed for about 15 minutes or until tender if pricked with a fork, blend it and season it with salt and pepper.

2) Cleanse the radicchio, cut it julienne, wash it, dry it and toss in a pan with 4 tablespoons of oil. As soon as it fades, wet it with the vinegar, season with salt and pepper and continue cooking for a couple of minutes. Take it off from fire.

3) Boil tagliolini in abundant salted water; while they are cooking dilute the pumpkin pulp with the cooking water until it becomes fluid. Drain the pasta and toss with the pumpkin pulp and radicchio. Serve it, garnish each portion with the walnut kernels and the crumbled amaretti biscuits and sprinkle the plates with the coffee powder passed through a fine mesh strainer.


Posted on 12/30/2021


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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.

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