Tag: Bars

Bars of pepper brisée with tortellini and Castelmagno with truffles – Italian Cuisine

Bars of pepper brisée with tortellini and Castelmagno with truffles


1) Work flour with 225 g of butter into small pieces, a pinch of salt and a generous grinding of pepper. When you have obtained a crumbly mixture, add the eggs and the yolk lightly beaten with 2 tablespoons of ice water and knead the mixture until it is smooth and homogeneous. Formed a ball, flatten it a bit', wrap it up with cling film and let it rest in the refrigerator for 1 hour.

2) Butter And floured internally 6 pentagonal (or circular) pastry rings of about 8 cm in diameter and 5 in height. Roll out the dough with a rolling pin on a floured surface. With pastry rings carved 6 pentagons and leave them on the bottom of the molds. Therefore obtained 6 strips of 26×5 cm and lined the inside of the pastry rings by sealing the dough at the joints; then transferred to the fridge.

3) Prepare the béchamel as indicated in the recipe on p. 87. Grate castelmagno and melt it in a saucepan with 25 g of butter and milk over low heat. Boil tortellini in salted boiling water, drain them al dente e season them with castelmagno fondue, bechamel, a little thyme and half the truffle, finely grated. Fill pasta shells with tortellini, distributed the remaining butter into flakes on the surface and bake at 190 ° for 25 minutes. Fashion shows delicately the pastry rings and complete with the remaining truffle in strips.

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Posted on 12/27/2021

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Tart with Kinder bars – Italian Cuisine

»Tart with Kinder bars


First, prepare the pastry: pour all the ingredients into a bowl and knead quickly, just long enough until you get a homogeneous dough.
Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.

Take the dough back and divide it into 2 parts (one slightly larger than the other).
Roll out the larger half in a rectangular sheet not too double and use it to line the mold lined with parchment paper.
Cover the bottom with Kinder bars.

Roll out the second part of the pastry and use it to cover the bars, sealing the edges with the pastry below.
Cover the surface with the chocolate chips, then bake in a preheated convection oven at 180 ° C and bake for about 20 minutes or until golden brown.

The tart with Kinder bars is ready: let it cool completely, then cut it into squares and serve.

50 Best Bars: Italy on the roof of mixing with the Connaught bar team – Italian Cuisine

50 Best Bars: Italy on the roof of mixing with the Connaught bar team


Ago Perrone and company conquer the first place among the cocktail bars in the world with their Italic welcome in London, while two Italian clubs on the rise: 1930 in Milan and Drink Kong in Rome

If there was the national anthem to the proclamation of the winner of the 50 Best Bars, this year would have been Mameli's anthem. Italy exists and is on the roof of the world. Because it is true that the Connaught Bar, which is an elegant hotel bar in Mayfair, won London, but here the whole team speaks Italian. Agostino Perrone, with Giorgio Bargiani and Maura Milia have made the real Italian miracle, bringing the tricolor flag to the top of the ranking of the best bars in the world. IS even the Italian mixing has good reasons to celebrate because two clubs rise in the rankings by climbing several positions, equally distributed between Milan and Rome.

The Italians in the standings

Great success, in fact, for Benjamin Cavagna's 1930 Milanese secret bar, which rises from position 44 in 2019 to 25. A thirties-style speakeasy, as the name implies, but which for the judges of the Fifty Best could rightly be defined as a Futurist bar rather than a retro bar: "In 1930 – the description reads – you drink as if it were 2030 ”.
Blade Runner atmosphere instead for the Roman Drink Kong by Patrick Pistolesi and shareholders, which also scores an excellent performance, considering that he entered as a new entry last year in 82nd position and is promoted to the first part of the ranking with an excellent 45th place. Almost forty positions, conquered thanks to the continuous evolution and research that is carried out by Pistolesi and friends in their laboratory, without forgetting the roots and traditions of the place where they are located. “This convergence of science and tradition makes Drink Kong a special place in the panorama of Italian bars”, say from Fifty Best.

New entry and big absentees

Also noteworthy are two new entries all tricolor in the second half of the ranking, the one that goes from 51 to 100. Also in this case a tie between Rome and Milan the Freni e Frizioni in Trastevere in 87th place and the Officina Milano in 90th.
Too bad for the unclassified, because those good guys from the Roman The Jerry Thomas Project are missing (50th in 2019), Baccano has also failed in Rome (70th in 2019), probably due to the exodus of bar manager Mario Farulla who now we find at the Chapter and that promises great things for the next year. Also missing are Milan's Nottingham Forest which last year was in position 86.

And again Italy

It must be said that even the second place is a bit Italian. This is the Dante of New York, which last year was first, and which already from the name suggests that it is inspired by the Italic welcome. Many other Italian professionals follow, who for one reason or another are perhaps a little brains on the run from Italy, a little testimonial abroad of our innate hospitality. In 11th place we find Maybe Sammy from Sidney, Australia, led by Stefano Catino and Andrea Gualdi. At number 19 is Giacomo Giannotti's Paradiso di Barcellona, which created an excellent mix of Italian hospitality in a Spanish sauce.

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