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Ricotta pudding – ricotta pudding recipe – Italian Cuisine

Soften the ricotta with sugar until it forms a cream.
Add one egg at a time, waiting for the previous one to be well amalgamated.

Put the lemon juice and the grated peel into the mixture.
Stir and incorporate the sifted potato starch.

Finally add the chocolate chips and stir again.
Pour it all into a buttered and floured mold.
Bake in a static oven at 170 ° C for 25-30 minutes and let it cool before removing from the mold.

Add some icing sugar and serve your ricotta cake.

TAGS: Recipe pudding recipe | How to prepare ricotta pudding | Recipe pudding recipe

Lasagna with mushrooms, five recipes – Italian Cuisine

Among the combinations do not miss even those with ricotta, with pumpkin, with speck and scamorza and with stracchino and walnuts. Five original recipes to embellish this autumn dish

There is the recipe traditional lasagne alla bolognese, and then they exist lots variants. With ricotta, with sausage, with walnuts. Here five ideas for cooking of mushroom lasagne that will satisfy the tastes of the whole family.

Mushroom lasagne with speck and smoked cheese

To prepare the mushroom lasagne with the addition of speck and scamorza cut into slices and cook for a few minutes on high heat 350 grams of mushrooms, together with oil, a clove ofgarlic and a little' parsley chopped. Cut into pieces even one smoked scamorza whole and 250 grams of speck. Cook 300 grams of boiling water for a few minutes in boiling salted water lasagna, a little at a time to prevent them from sticking to each other. When they are cooked, begin to compose the layers on the pan. First a lot of bechamel (in all it needs 300 ml), then the puff pastry and then the word of scamorza with the pieces of speck and i mushrooms. After a good dusting of grated Parmesan cheese final, you leave in the oven at 180 degrees for about 30 minutes. The important thing is to serve lasagna with mushrooms, smoked bacon and smoked scamorza, to be able to taste them better.

Lasagne with mushrooms and ricotta

It starts by pouring a wire into a saucepanoil, frying for a few minutes a clove ofgarlic. In the meantime, 300 grams of meat are cleaned and cut into slices mushrooms, then pour into the pan with the sautéed mixture. Add a pinch of salt, remove the garlic clove and move the mushrooms in a bowl, along with 300 grams of ricotta cheese cool. In a large pot boil the lasagna and then all that remains is to combine all the ingredients, obviously in layers: bechamel (also in this case they are used in total 300 ml), puff pastry, mushrooms is ricotta cheese. To close, the usual sprinkling of Parmesan cheese and then in the oven at 180 degrees for 20-25 minutes.

Mushroom lasagne with stracchino cheese and walnuts

The first thing to do is to cut into pieces and brown 300 grams of mushrooms with a clove ofgarlic and a thread ofoil. It is roughly minced 50 grams of walnuts, boil them for a few moments lasagna and then we start with the preparation of the pan, to be fired at 180 degrees for 30 minutes: First layer of bechamel (again 300 ml), according to puff pastry and third with walnuts is stracchino (altogether 250 grams). Also in this case the recipe is completed by a generous sprinkling of grated cheese. The final result will be a triumph of decidedly greedy flavors.

Mushroom lasagna with pumpkin

Autumn is the season of pumpkin and also in the Lasagne With Mushrooms this vegetable will make its beautiful, indeed a very good figure. It starts by cutting into pieces 300 grams of pumpkin and 350 grams of mushrooms in thin slices. One clove is mincedgarlic is one shallot and leave to flavor in a pan with a little ' butter for a couple of minutes. It joins the pumpkin and half a glass of wine White, add salt and pepper and, after about 10 minutes, add i mushrooms. Cook for a couple of minutes and in the meantime prepare them lasagna with the usual procedure in salt water. At this point all that remains is to arrange the pan with the first layer of pasta; then it is the turn of the seasoning based on pumpkin and mushrooms, to which a handful of parmesan grated to avoid that the excessive sweetness of the vegetable unbalances the taste of the dish. After sprinkling with the remaining parmesan, they are baked to 200 degrees lasagna with mushrooms and pumpkin until the cheese on the surface has melted.

Mushroom lasagne with sausage and robiola

For this last recipe, we must start by roughly cutting 300 grams of mushrooms, to brown with a clove of 'garlic and a thread ofoil. In another pan, do the same with 300 grams of sausage. The two ingredients are combined in a bowl with three mozzarella in pieces and 100 grams of robiola. The lasagna is heated in salted water and then the "lasagna" is placed in the pan, creating a first layer of bechamel (always 300 ml), a second of pasta and then away with the seasoning based on sausage, mushrooms, mozzarella and robiola. It sprinkles everything with the inevitable grated cheese and get fired at 180 degrees for 25 minutes. Here is another easy and tantalizing recipe to prepare the tasty mushroom lasagna in an alternative way.

Chef Miguel de la Fuente and the best brunch in Madrid – Italian Cuisine

Our interview with the executive chef of the Hotel InterContinental El Jardin restaurant in Madrid and the most interesting dishes of the event that he hosted cooking alongside colleagues from all over Europe

A Sunday stroll around Madrid is perfect for catching theessence of an elegant city, cosmopolitan, but at the same time simple and genuine. People crowd the streets stopping to make some purchases, talk on a bench or take some sunbeam that irradiates the tireless even in the middle of autumn.

And among many people who come and go, they move and meet, there are those who are ready to celebrate a ritual that entertains the Madrilenes, the brunch.
More and more people in Madrid choose the Sunday to wake up late, meet friends and relatives and sit around a table to stand on a bridge that swings nicely between breakfast and lunch. With the calm of great occasions, but also with the desire to feel citizens of the world and enjoy the best habits.
And among the landmarks of the city for brunch we find the proposal of El Jardin, the restaurant of the Intercontinental Hotel.
Located north-east of the historic center, it has won everyone thanks to the culinary proposals of its resident chef, Miguel de la Fuente. We met him on the occasion of Taste of the Intercontinental Life, an exclusive event that brings together all the chefs at the InterContinental Hotels & Resorts.

The kitchen for Miguel de la Fuente

I read about his academic past in the Fine Arts. When did the career of chefs come? And what link does it exist in its style between cuisine and art?
"But how do you know these things?" He asks, amused. "I've always liked art, so much so that I wanted to be a painter. But I also liked eating and being with my mom and my grandmother and watching them cook. Then I joined these passions and I was not mistaken: every day I go into the kitchen I do it with the same motivation of the first day. I live in contact with the stove, but the artistic dimension is present in the creation and decoration of each dish. Cooking is art .

Many dishes inspired by the Orient appear in the menu of the El Jardin restaurant. How were they born?
"The owners of the restaurant, which are Catalan, provide constant training for the chefs. The oriental dishes that we have in paper are born from a beautiful training dedicated to this theme that we did in Frankfurt with a chef from Tokyo. It is a wonderful way to break down every cultural frontier, grow and offer our customers, through international dishes, tastes that make them feel at home ".

Tell us something about the ajoblanco, your dish we tasted today in the Taste of the InterContinental Life lunch menu.
"It's a dish that speaks of our gastronomy. A cold, summer preparation that has a great history. It was born to reuse the bread of the day before, almonds and Andalusian oil. A combination of products from the south of Spain perfect to create a fresh, delicious cream. Today we have completed it with a raw shrimp and some flowers to represent the soul of the land and sea of Andalusia .

One of his most famous proposals is Sunday brunch. How was it born and how does it relate to the city of Madrid?
«He was born in 2011, when I arrived here after a work experience in the Basque Country. I proposed it to express my culinary personality. I liked the idea of creating a real gastronomic theater where the actors are the customers, but also all the hotel staff. To fill the scene the buffet, or a circular table with different islands, satellites where they find space chefs involved in the creation of sushi, sashimi and hot Japanese and Peruvian dishes, a corner dedicated to cutting the yamón, a table full of national cheeses and international and bocadillos in mini version, to taste as many dishes as possible. To wait for the guests there are in fact also salads, various types of rice, fish, meat, but also a buffet entirely dedicated to small pastries. To make brunch special, however, is also the fact that we have dedicated it to everyone. The little ones can in fact have fun at a table dedicated to them among mini laboratories, tastings and games .

And to return to the relationship between Madrid and the brunch created by Miguel de la Fuente, there is a detail to report. This great gastronomic theater goes on stage every Sunday from 13.30 to 16.30 about, a time well away from the Anglo-Saxon morning meal idea.

Taste of the InterContinental Life

The great occasion in which we met Miguel de la Fuente recalled all the colleagues of the other InterContinental Hotels & Resorts in the chef's kitchen. A special event able to tell the creativity and the gastronomic experience spread in all the restaurants of the hotels of the group, but also the character and style of each chef residents.
To open the menu a review of the French fish soup in milkshake version signed by Cédric Mery, the starred chef of the Alcyone restaurant in Marseille. Following the Vampire Ceviche enriched with a mango and sangria sorbet by Daniel Quiñones Espinosa, sous chef of Ella Canta, restaurant of the Intercontinental London Park Lane. You return to the Alcyone proposals with a crispy crab accompanied by caviar and smoked tea.
Follow theAjoblanco malagueño proposed by the resident chef of Madrid Miguel de la Fuente and the Foie gras with beetroot puree, raspberries and spices created by Miguel Laffan, the creative chef of the Atlantic in Estoril in Portugal. For the sixth dish of the Eddy Melo menu, the AKLA executive chef of Lisbon brought the Cod Lagareiro, one of the most authentic dishes of the Portuguese tradition. The tasting of the continues rabbit with truffle and cabbage of the chef Eberhart Lange of the Yugos of Berlin and of the veal cappelletti, the unexpected proposal by Luis Rendon Rodríguez, senior sous chef at Theo Randall at the InterContinental London Park Lane. To close, the wonderful raspberry meringue signed by Sophie De Bernardi, the pastry chef of Café de la Paix I at the InterContinental Paris Le Grand.

In the gallery below, the chefs and the dishes of the event.

Browse the gallery