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Pancakes with stew – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

Preparation of pancakes with stew

1) Peel and finely chop the onion with the rib of celery and the carrot scraped; flour the meat with 20 g of flour. Dissolve 30 g of butter in a saucepan, add the chopped vegetables and let them fry gently for 5 minutes.

2) Join the meat, brown it evenly, add the herbs linked together and the Red wine and let it evaporate. Pour 3 dl of water boiling water mixed with the concentrate of tomato, set of salt and cook the meat covered for 40 minutes on low heat.

3) In the meantime, dissolve the butter left in a saucepan, add the potatoes still hot and the milk, set of salt, pepper and cook for 2 minutes. Let it cool and mix theegg and the flour remained sifted with the yeast. Cook i pancakes, a few at a time, pouring spoonfuls of dough into a pan greased withoil 1 minute per side.

Serve hot with it stew.

The diplomatic cake – Sale & Pepe – Italian Cuisine

Ingredients for 5 people

Preparation of the diplomatic cake

1) Obtained from puff pastry 2 discs of about 26 cm in diameter and arrange them on 2 plates, keeping their paper underneath; sprinkle them with powdered sugar and prick them with a fork. Bake them, one at a time, in a preheated oven at 200 ° for 20-25 minutes.

2) To prepare the cream collect i yolks in a bowl with the caster sugar and work them with a hand whisk until you get one cream clear; incorporate the flour, pour the mixture into a saucepan, dilute it with the milk lukewarm and put on low heat.

3) When the cream has thickened and veils the spoon remove it from the heat, pour it into a bowl and let it cool.
Mount the cream cold with electric whips then incorporate it, little by little, at the custard, mixing with a spatula.

4) Line up the edges of the puff pastry discs, arrange one on a cutting board and spread a third of the cream; lean on the disc sponge cake sprinkled with a little bit of liquor and spread it with another third of cream; finish with the second pastry disc.

5) To garnish the chopped edges almonds with a heavy knife and stir i cookies reduced to very fine crumbs; gradually lifting the mince with the blade of the knife, make it adhere all around the edges of the cake on which you will have spread the rest cream.

6) Collect the on a saucer chopped almonds is cookies fallen off the edges. Sprinkle the center of the cake with a light layer of powdered sugar dropped from a sieve and spread the remaining mix of almonds is cookies.

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Risotto with cheese and pears – Sale & Pepe – Italian Cuisine

Ingredients for 4 people

Preparation of the risotto with cheese and pears.

1) Do the pear brunoise: bring to a boil 200 ml ofwater With the'vinegar, the White wine and it sugar. Turn off and let cool. Peel and cut into small cubes Abate pears and marinate them in liquid for 3 hours.

2) Do the pear sauce: peel i fruits, cut them into pieces and cook them with wine and the pepper for about 10 minutes. Turn off, blend and pass through a sieve.

3) Toast the rice in a pan without seasoning. When it is hot, cook it, stirring often and pouring a ladle of broth when needed. Turn off and stir in the pecorino cheese grated and the mascarpone cheese. Divide the risotto on plates and garnish with the sauce, the brunoise drained from the marinade, abundant ground pepper and leaves of mint.

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