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Riccia alla carbonara – Salt & Pepper – Italian Cuisine

Ingredients for 6 people

Preparation of carbonara riccia

1) Take 4 sheets of phyllo dough and overlap them after having brushed them with melted butter and flavored with a spoonful of grated parmesan. Cut out 6 discs using a saucer as a mold. Place 6 metal pudding molds upside down on the oven tray, mold the phyllo dough discs on top and bake in the oven at 200 ° for 10 minutes. Gently detach them and turn them.

2) Clean the heart of a head of frisee salad. Brown 100 g of bacon diced in a pan with a clove ofgarlic and let it dry on kitchen paper. Firm a egg, sift the yolk, add salt, add 2 tablespoons of vinegar, one of chives chopped, 3 of oil and pour over the salad. Join the bacon and serve.

The sweet and bitter note of the riccia well underlines the flavor of the bacon and the sweetness of the egg. Ideal as an appetizer.

Coda alla vaccinara – Sale & Pepe – Italian Cuisine

Ingredients for 6 people

1) Cut the tail into pieces near the vertebrae and cut into pieces there beef cheek.

2) Soak all the meat for 2-3 hours in cold water, changing the water a couple of times. Drain it and dry it in absorbent kitchen paper.

3) Finely chop the lard with a heavy knife, put it in a crock pot with 3 tablespoons of oil and let it melt over low heat.

4) In the meantime, clean and coarsely chopped garlic, onion, carrots and green celery.

5) Add the meat to the fried lard and brown it by turning it with a wooden spoon; add i cloves and chopped greens, stir and cook over low heat until the vegetables have wilted.

6) Wet with the White wine and let it evaporate; pass the peeled tomatoes to the vegetable mill and add them to the pan. Mix thoroughly and cook covered and over low heat for about 3 hours, adding, if necessary, a few ladles of broth.

7) Clean the white celery, remove the filaments, cut it into small pieces and add it to the meat; add salt and pepper and cook for about 1/2 hour.

8) Revive raisins in warm water, then add it to the pan together with the Pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce and mix it with the sauce. Remove from the heat and let it rest for a few minutes before serving the tail with its thick sauce.

Multicolor truffles – Salt & Pepper – Italian Cuisine

Preparation of multicolored truffles

1) To merge the cream and the chocolate bring to a boil 150 g of fresh cream with half a pod of vanilla, remove it from the heat and let it cool. Chop 200 g of dark chocolate, collect it in a saucepan or in a saucepan with a concave bottom placed on a hot bain-marie, pour over the cream (remove the vanilla) and melt it while stirring.
2) To prepare the cream transfer the mixture into a bowl, add a tablespoon of rum and beat with electric whisk until thick cream that adheres to the whips. Keep it in the refrigerator until it is firm.

3) To form the truffles, spread out on a plentiful tray cocoa, take the cream with a teaspoon and, with the help of another teaspoon, form slightly irregular balls, gradually drop them onto the tray and roll them in the cocoa in order to cover them.