First prepare the orange peel: peel 1 of the 2 oranges, leaving a little bit of the white part (the bitter one), cut the peel into small pieces, put it in a pan with the granulated sugar and the water, bring to the boil and leave to caramelize. a couple of minutes, stirring.
Whisk the eggs with the icing sugar until the mixture is swollen, light and fluffy.
Separately mix together almond flour, starch, grated lemon and second orange peel, sifted yeast, chopped white chocolate and salt. Add this mixture to the eggs together with the oil and stir gently from bottom to top.
Pour the mixture into the mold covered with parchment paper and bake at 200 ° C in a preheated ventilated oven. After the first 5 minutes of cooking, lower the temperature to 165 ° C and continue for another 25-30 minutes. If towards the end of cooking you already see it beautifully colored but doing the toothpick test you see that it is not cooked yet (the toothpick comes out dirty with dough, not only wet), cover the surface with a sheet of aluminum kitchen.
Orange caprese is ready: let it cool completely, then turn it out onto a plate, sprinkle with plenty of icing sugar and serve!
The desserts of the pizzerias are always reduced to something taken for granted, and often frozen. But not at the pizzeria 081 of Melegnano (province of Milan). Here the chef-pizzaiolo Francesco Saggese, born in 1987 and with a 15-year background in high-level kitchens, has created a dream innovative: to open one true Neapolitan pizzeria but with gourmet cues, from appetizer to dessert.
The gourmet pizza has a Neapolitan dough, low then, made using mother yeast and stone-ground flour by Molino Quaglia, but stuffed with refined ingredients, seasonal raw materials and typical dishes of the kitchen. Practically a typically Neapolitan pizza with modern drifts: from 6 euros for margherita to 13 euros for truffles. And for dessert, could not miss the baba, the Neapolitan pastiera and the Caprese cake, but served in single portion and with limoncello sauce. Here is Francesco's recipe.
Read also
The Capri cake: a dessert that is also liked far from Naples
Ingredients for 14 single portions
450 g of almond flour
320 g of butter (room temperature)
240 g of icing sugar
260 g of dark chocolate
65 g of egg white
75 g of granulated sugar
2 egg yolks
4 whole eggs
Method
Whisk the butter and the icing sugar in a planetary mixer, apart from melting the chocolate in a bain-marie, being careful not to bring the water to the boil, then gradually add whole eggs and egg yolks and, finally, the almond flour. Beat the egg whites and granulated sugar and add to the mixture. Bake at 180 ° ventilated for 14 minutes.
Keep Capri cakes in a cool, dry place, not in the refrigerator.
800 grams of cream
200 grams of milk
130 grams of granulated sugar
220 grams of yolk
230 gr of handmade limoncello
Method
In a pan boil cream and milk, in a separate bowl mix the granulated sugar and egg yolks without whipping, then place the bowl with the ingredients in the pan and boil
all in a bain-marie until it reaches a temperature of 82 °, it is noticed when the cream takes on a creamy consistency and if you take it with a teaspoon and blow it into a sort of rose, it means that it has reached the ideal temperature.
Let it cool and add the limoncello. The limoncello cream is kept in the refrigerator for up to 36 hours.
To finish the dish
Place the limoncello cream at the base of the dish, place the Caprese cake on top and sprinkle with icing sugar.
The gourmet but Neapolitan pizzeria081, the Pizzeria of MelegnanoThe Torta Caprese of the pizzeria 081
No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.
They’re almost always your standard, conventionally
produced, picked green and left to redden (not ripen) in the case, tomatoes.
They’re mealy, flavorless, and completely undeserving of being paired with
ingredients as perfect as mozzarella and basil.
While I’m invariably disappointed by the execution of this
classic salad, I do love the combination of flavors, and by using cherry tomatoes,
I thought it would translate perfectly for a baked goat cheese appetizer. Did
it ever. When you take into consideration the taste, appearance, and ease of
preparation, there’s a real chance this could become your new favorite summer
appetizer.
By the way, as long as you are using high quality, oven
safe ramekins, you can also do these on the backyard grill. Place a piece of
foil on the grates, set down your ramekins, close the cover, and cook until the
juices are bubbling, and the cheese is heated through.
I hope you give this delicious, and so not disappointing
“Caprese” a try soon. Enjoy!
Ingredients for 4 portions:
8 oz log fresh goat cheese, cut into 4 equal pieces
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
