Tag: cherry

Recipe of Campania sour cherry biscuits – Italian Cuisine – Italian Cuisine

Ingredients

300 g flour
300 g black cherry jam
200 g sponge cake
150 g butter
100 g granulated sugar
100 g powdered sugar
50 g soft ladyfingers
15 pcs black cherries in syrup
2 pcs yolks
1 pc egg
1 pc egg white
lemon
bitter cocoa
rum
salt

Duration: 3 h

Level: Medium

Doses: 30 pieces

For the recipe of Campania sour cherry biscuits, mix the butter with the flour and granulated sugar, a pinch of salt, the grated zest of 1/2 lemon. You will get a sandy compound. Incorporate the yolks and egg and shape it into a compact dough. Cover it with plastic wrap and put it to rest in the refrigerator for about 1 hour.
FOR THE FILLING: Chop the ladyfingers and the sponge cake, then blend them with the cutter. Mix them with the jam, 2 tablespoons of rum, 15 g of cocoa and the chopped black cherries. Cut the shortcrust pastry in two. Roll out the two halves into two rectangles about 40 cm long, 20 wide and 4-5 mm thick. Trim the edges. Arrange half of the filling in the center of each, distributing it lengthwise like a loaf. Roll the shortcrust pastry over the filling forming 2 rolls. Put them in the refrigerator to harden for 30 minutes.
FOR THE FROSTING: Mix the egg white with the icing sugar and 1 tablespoon of lemon juice: you will get a fairly consistent glaze.
Remove the rolls from the fridge, cover them immediately with the icing, brushing it in an even layer. Then cut them into small slices. Melt 3 tablespoons of jam in the microwave or in a saucepan over low heat. Dip a skewer stick into the melted jam and sink it into the icing on each cookie to create the decoration. Place the biscuits on a baking tray and bake them at 180 ° C for about 20 minutes.

Recipe Boiled egg with ginger, green beans and mixed cherry tomatoes – Italian Cuisine

Ingredients

350 g green beans
160 g yellow and red datterini tomatoes
60 g of bread
50 g fresh ginger
4 large eggs
garlic
White pepper
basil
White wine vinegar
extra virgin olive oil
salt, coarse and flaky

Duration: 5 h

Level: Easy

Doses: 4 people

Cut the tomatoes in two and marinate them for at least 1 hour and 30 minutes with oil, salt, white pepper, 4-5 basil leaves cut into thin strips and 1 clove of crushed garlic, with the peel.
Cook the eggs in plenty of water and vinegar (about 1/2 glass) for 6 and a half minutes, then drain and pass them in water and ice to stop cooking. Let them cool and shell them leaving the egg white intact.
Pass the ginger in the extractor (alternatively grate it etc.), filter the juice and keep 1 scant spoon of the fibrous part aside.
Dilute ginger juice with 400 g of water to which you have added a pinch of coarse salt: taste to check that the liquid has the right flavor.
Immerse yourself hard-boiled eggs and let them marinate for 4 hours. Finally dry them carefully and keep them in the refrigerator.
Cleanse the green beans and blanch them for 1 minute in boiling salted water; drain and pass them in water and ice.
Private the bread of the crust,
cut it into cubes of about 5 mm; sauté them in a pan with oil, salt and the ginger fibers, until they are golden and crunchy. Drain them on kitchen paper to dry them.
Season green beans (half open if desired) with salt and oil; distribute them on plates with cherry tomatoes and croutons, and complete with eggs and salt flakes.

Recipe Scampi with potatoes and cherry tomatoes – Italian Cuisine

Ingredients

800 g 12 scampi
600 g potatoes
150 g yellow cherry tomatoes
150 g red cherry tomatoes
mint
extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Doses: 4 people

For the recipe for scampi with potatoes and cherry tomatoes, shell the scampi, remove the head and the black intestine fillet. Boil the potatoes in their skins. Drain and let them cool. Boil a little water in a saucepan. Turn off and dip the prawns with a sprig of mint.

Let them rest for 3 ', then drain them on kitchen paper. Peel the potatoes, mash them with a fork and season with oil and salt. With the help of a pastry cutter (ø 8-10 cm) make 4 medallions by lightly pressing 150 g of potatoes for each; distribute over the prawns and cherry tomatoes, washed and cut into wedges. Season with a drizzle of oil, complete with mint leaves as desired and serve.