Tag: butter

Chocolates with peanut butter and chocolate – Italian Cuisine

»Chocolates with peanut butter and chocolate

Finely chop the biscuits, then add the peanut butter: you will need to obtain a workable mixture.

Separately, melt the chocolate (in the microwave or in a bain marie).

Create the heart of the chocolates by forming balls of mixture (make them small, smaller than 1 walnut) and let them rest in the freezer for 20 minutes.
Pass the balls, one at a time, in the chocolate, then place them on parchment paper: if the layer of chocolate seems uniform enough, let them rest for at least 20 minutes in the fridge, otherwise let them rest in the fridge for only 10 minutes, then dip them again in the chocolate and put them back in the fridge for at least another 10 minutes.

Decorate the truffles to taste with peanut butter (I put it in a sac-à-poche to create subtle decorations).

The chocolates with peanut butter and chocolate are ready: keep them in the fridge until ready to serve.

Guinea fowl tortelli with spiced butter and pomegranate – Italian Cuisine

Guinea fowl tortelli with spiced butter and pomegranate

1) Arrange the flour, add the eggs, a pinch of salt and start to work the dough; when it will be smooth and elastic divide it in 4 loaves, wrap them up in plastic wrap and let them rest.

2) Chop shallots e brown them in a saucepan with the chopped bacon and 6 tablespoons of oil; take them off and keep them aside. In the same pot browned the pieces of guinea fowl until they are golden. Wet with the Cognac, flame it, add the prepared sauce, the bay leaf, the cloves and the juniper; salt, pepper and sprinkle with half of the wine.

3) Cover the pot, lowered the flame and cook for about 45 ', adding the remaining wine from time to time. At the end of cooking uncovered and, if the bottom is too liquid, let it shrink (it must be syrupy). Eliminate bay leaf and let it cool. Remove the skin from the guinea fowl pieces and bone them. Blend 2 thirds of the pulp with 2 thirds of its cooking juices and 2-3 tablespoons of Marsala; salt, pepper and transfer to a pastry bag.

4) Roll out the pasta in long thin sheets with the machine (penultimate notch) e obtained discs with a 7.5 cm pastry cutter. Squeeze yourself the filling and fold them into a crescent; wrap them up around the index finger, weld the 2 tips, fold them and form the tortelli. Let them dry on a surface sprinkled with semolina.

5) Frayed the remaining pieces of guinea fowl, put them back in the pan with the remaining butter and the sauce and Marsala and heat them. Boil the tortelli al dente and drain directly into the pan with the sauce. Transfer them on a serving dish and garnish with pomegranate grains.

Meringue butter cream – Italian Cuisine

»Meringue butter cream

First, remove the butter from the fridge and cut it into small pieces, so that it begins to soften.
Begin to whip the egg whites (with a pinch of salt) in a bain marie: when they begin to whisk, add the sugar and continue whipping for about 5 minutes, until the sugar is completely dissolved and the meringue is puffy, shiny and firm.

Remove from the bain-marie and continue to whisk to let it cool, then add the butter and vanilla, and finally the icing sugar.

The meringue butter cream is ready: at this point you can add some food coloring, if you want, or use it already in this way for your preparations.

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