Tag: apricots

Ice Cream Bomboloni Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

FOR THE DOUGHNUTS

Step 2

Dissolve the yeast in the milk. Whisk the egg yolks with the powdered sugar, the grated rind of 1 lemon and ½ teaspoon of salt. Mix the flour with the milk in which you have dissolved the yeast, add the egg yolk mixture and continue to work the dough for 4-5 minutes; add the soft butter in pieces and knead until you obtain a smooth and soft consistency.

Step 3

Transfer the dough to a large container, cover it with plastic wrap and let it rise for 1 hour and 30 minutes. Then fold the edges of the dough inwards, cover it with plastic wrap and place it in the refrigerator for at least 6 hours.

Step 4

Finally divide it into 6 equal parts, first form some balls, flatten them a little and place them on a floured baking tray, well spaced apart from each other. Flour them lightly and cover the tray with cling film, leaving it soft. Let it rise for another 50 minutes.

Step 5

Heat plenty of oil to about 165°C and fry the bomboloni, a few at a time, for 4-5 minutes, turning them, until they are evenly golden. Drain them on kitchen paper and let them cool. Cut them in half and fill them with the apricot ice cream and the remaining apricots, cut into pieces.

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

[ad_2]

Soft lemon and apricot cake: delicious and easy – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

If you are looking for a soft and fragrant dessert for breakfast and a snack, you absolutely cannot miss this one. soft lemon and apricot cake. A perfect cake to use up summer fruit.

At the market, apricots capture sight and smell thanks to their unmistakable orange peel and intense aroma that emanates from the greengrocer’s counters. After all, they belong to the same family as Rosaceae, that of cherries and peaches, to be clear. Their sweetness is well balanced by acidic and astringent notes and reminds us that they are a fruit rich in fiber, antioxidants and beta-carotene. All the more reason to gorge on them.

There are 13 types of apricots, but for this very simple cake to prepare for which we guarantee the result on goodness and genuineness, we have used red apricots. You can use the type you prefer.

Soft lemon and apricot cake: the recipe

Difficulty: easy
Time: 120 minutes

Ingredients for 4 people

175 g butter
160 g sugar
3 eggs
150 g of 00 flour
1 sachet of baking powder
70 g of ricotta
1 lemon
8 red apricots
icing sugar to taste

Method

[ad_2]

Escalopes with apricots and plums – Italian Cuisine

[ad_1]

Beat the slices of meat with a meat mallet to soften and thin them, then flour them.

Lightly toast the pine nuts in a large non-stick pan and set aside.
In the same pan, sauté the chopped shallot with a little oil, then add the meat and deglaze with the wine.

When the wine has evaporated, remove the meat and keep it warm, then, still in the same pan, brown the apricots and plums (pitted).
Add the meat again and cook everything together for a couple of minutes.
When cooked, add the toasted pine nuts.

The escalopes with apricots and plums are ready, serve them immediately.

[ad_2]