Tag: Black

Black and white Pinoccata recipe – Italian Cuisine

Ingredients

500 g sugar
400 g toasted pine nuts
140 g glucose
80 g dark chocolate
5 g cocoa
2-3 lemon peels
half a vanilla pod
seed oil

Duration: 1 h

Level: Medium

Doses: 8 people

For the white pinoccata recipe, heat 250 g of sugar and 70 g of glucose with 50 g of water; when the syrup has reached 117-120 ° C (you will need the thermometer), add 200 g of pine nuts, then the seeds scraped from the half vanilla pod and the lemon peel.
For the black pinoccata, chop the chocolate and melt it in a bain-marie; mix it with
cocoa. Heat 250 g of sugar and 70 g of glucose with 50 g of water; when the syrup has reached 117-120 ° C add the chocolate, mix well, then add 200 g of pine nuts.
Roll out the 2 pinoccate in 2 high-sided pans lined with baking paper lightly greased with seed oil, so as to give a thickness of 1-2 cm. As soon as they have cooled, take them out of the mold and cut them into rhombuses with a knife (do not wait for them to cool completely or they become difficult to cut). Serve them alternating a white pinoccata with a black one.

Trofie recipe with sea urchins and Tuscan black truffle – Italian Cuisine

Ingredients

200 g flour 00
50 g re-milled durum wheat semolina
12 sea urchins
garlic
chilli compote
black summer truffle
extra virgin olive oil
butter
pepper
salt

Duration: 2 h

Level: For experts

Doses: 4 people

For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.

Black cherry milkshake – 's sour cherry milkshake recipe – Italian Cuisine

Put in a mixer (you can also use a blender, as I did) milk, ice cream, black cherries and syrup, all very cold (you can put them in the freezer 10 minutes before starting), and blend quickly until the mixture is homogeneous.

That's all: the sour cherry milkshake is ready, decorate with whipped cream and serve.