Tag: Cream

Caprese cake with Sorrento limoncello cream – Italian Cuisine

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.

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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.

Ingredients for the Sorrento limoncello cream

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.

Recipe Briquette of meringue with strawberry cream – Italian Cuisine

Ingredients For the meringue

300 g sugar
4 pcs egg whites
30 g cornstarch
lemon juice
butter

Ingredients For the cream and the filling

550 g strawberries
100 g sugar
100 g wild strawberries
100 g lemon juice
20 g cornstarch
4 pcs egg yolks
2 pcs eggs

Duration: 1 h 20 min

Level: Middle

Dose: 8 people

For the recipe of the tile of meringue with strawberry cream whipped the egg whites, until they have a frothy consistency; add the sugar, little by little, continuing to whisk with the immersion whips. Mix the mixture with 1 tablespoon of lemon juice and sifted cornstarch, a little at a time, stirring gently. Line a baking sheet with baking paper, butter and sprinkle with a little sugar. Spread the meringue in the pan, leveling it with a spatula. Bake at 160 ° C for 25-27 minutes.
Take the meringue out of the oven, let it cool and divide it into 3 rectangles.
FOR THE CREAM AND THE FILLING: Peel the strawberries and blend 400 g with the lemon juice, the sugar mixed with the corn starch, the eggs and the yolks. Cook the smoothie over low heat for 8-9 minutes, until it begins to thicken. Transfer the cream into a bowl, cover it with the film in contact and place it to cool in the refrigerator. Cut the remaining strawberries into small pieces. Lay a rectangle of meringue on a serving tray, spread a layer of strawberry cream (help yourself with a pastry bag), pieces of strawberries and strawberries. Cover with the second meringue, another cream and fruit. Close with the third meringue, pieces of strawberries, strawberries and, to taste, edible flowers.

Mozzarella recipe, lettuce cream, anchovies – Italian Cuisine

Ingredients

2 pcs small mozzarella cheese
150 g potatoes
150 g clean lettuce
4 pcs whole lettuce leaves
100 g whole wheat bread
4 pcs anchovy fillets in oil
2 pcs radishes
1 pcs shallots
extra virgin olive oil
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe for mozzarella, lettuce cream, anchovies, peel the shallot, chop it and brown it in a large saucepan with a little oil for a couple of minutes. Meanwhile, peel the potatoes, grate them with the coarse grater and add them to the casserole together with 150 g of lettuce, 60-70 g of water and a small pinch of salt; cook for about 7 minutes, then blend everything to obtain a fairly thick cream. Finely chop the radishes, slice the mozzarella and chop the anchovies. Place the 4 whole lettuce leaves on the plates and spread the mozzarella slices on top, alternating with the cream of lettuce, the chopped anchovies, the radish slices, a little crumbled bread and some sprouts to taste. Season everything with a little oil and a pinch of pepper.