Tag: cup

Recipe Cup with radicchio, lemon and licorice – Italian Cuisine

Recipe Cup with radicchio, lemon and licorice


  • 4 thick slices of fresh pork neck
  • 80 g granulated sugar
  • 3 lemons
  • 2 heads of late radicchio
  • thyme
  • licorice powder
  • powdered sugar
  • pepper
  • extra virgin olive oil
  • salt

For the recipe of the coppa with radicchio, lemon and licorice, peel the lemons with the potato peeler, keeping the peels. Arrange the coppa slices in a baking dish, perfume them with a few leaves of thyme, a ground pepper and the essential oil of 4-5 lemon peels, obtained by squeezing them between your fingers.
Seal with cling film, refrigerate and leave to marinate for 1 hour. Clean the radicchio, removing the first external leaves, and clean the stem. Set aside a few leaves to complete, then cut the tufts into wedges, arrange them on a baking sheet lined with baking paper, add salt, grease them with a little oil, perfume them with a few leaves of thyme and sprinkle them with a little icing sugar.
Cover everything with a sheet of baking paper, seal the plate with aluminum and bake at 180 ° C for 25 minutes. Remove from the oven, remove parchment paper and aluminum and bake for another 10 minutes. Collect the lemon peels in a saucepan with cold water, bring to a boil, remove the water and repeat the operation 2 more times: in this way you will reduce the bitter taste.
Drain the peels, let them cool and cut them into thin strips. Squeeze the lemons so as to obtain 80 g of juice, strain it into the saucepan where you blanched the rinds, add the granulated sugar, bring to the fire, add the strips of rind and simmer for 15-20 minutes, until the liquid is became syrupy.
Salt the coppa slices and brown them on the hot grill for 3-4 minutes per side, then arrange them on a plate and bake at 180 ° C for 2-4 minutes. Remove from the oven, cover and let it rest for 2 minutes. Cut the coppa into slices and serve with the radicchio and lemon strips in syrup. Complete with fresh radicchio and a pinch of licorice.

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Moscato cup recipe with pears – Italian Cuisine

Moscato cup recipe with pears


  • 500 g mascarpone
  • 425 g brown sugar
  • 250 g Moscato wine
  • 125 g flour
  • 50 g Marsala
  • 25 g potato starch
  • 7 eggs
  • 3 pears
  • 1 orange
  • lemon
  • salt

For the Moscato coppa with pears recipe, whip 4 eggs with 150 g of sugar, the orange zest and a pinch of salt, then, as soon as you get a frothy and clear mixture, mix in the flour and starch. Line a pan (ø 23 cm) with parchment paper, pour in the mixture and bake at the lowest level at 170-180 ° C for about 40 ', obtaining a sponge cake disc.

Peel the pears and cut them into cubes. Squeeze 1/2 orange to obtain about 50 g of juice; bring it to a boil in a saucepan with Moscato and 25 g of sugar, then add the pear cubes and cook for 4-5 ': turn off and let everything cool. Dissolve 200 g of sugar in 50 g of water in another saucepan, obtaining a syrup and turn it off as soon as it reaches 121 ° C: it will take about 10 ', but without a cooking thermometer it is impossible to establish the exact temperature.

Separate the yolks from the whites of the remaining 3 eggs; start beating the egg whites with a few drops of lemon, then pour the boiling syrup in a drizzle and continue for about ten minutes so that the heat of the syrup pasteurizes the egg whites. Collect the 3 egg yolks, the Marsala and 50 g of sugar in a bowl; cook everything in a bain-marie over a pot of water at a low boil for 2-3 ', beating with a whisk until you get a thick eggnog.

Remove the sponge cake and let it cool down. Add the mascarpone to the cold zabaglione, then add the whipped egg whites (cream). Drain the pears from their cooking liquid, saving it. Slice the sponge cake into 1 cm thick slices, arrange a layer of it on the bottom of 6 or 8 dessert bowls, cut it to size, wet it with 2 tablespoons of pear cooking liquid, then cover with a layer of cream and distribute a few cubes pear; continue making another identical layer. Serve immediately completing, to taste, with a grated orange zest.

Recipe Cup of eggnog with ladyfingers – Italian Cuisine

Recipe Cup of eggnog with ladyfingers


Egg yolks, sugar and Marsala for a soft cream to be enjoyed as soon as removed from the heat, perhaps with homemade ladyfingers

  • 6 yolks
  • 6 tablespoons of sugar
  • 6 tablespoons of dry Marsala
  • 90 g egg yolks
  • 90 g sugar
  • 75 g egg white
  • 75 g flour 00
  • 45 g starch
  • powdered sugar

FOR ZABAIONE
Collect the egg yolks in a semi-spherical container and add the sugar. Warning: stir immediately, otherwise the egg tends to coagulate, forming small lumps that compromise the final consistency. Add the Marsala and mix.
Transfer the container with the cream on a hot bain-marie: the water must be boiling, but not impetuously.
Mounted mix with an electric whisk until it has incorporated a lot of air, becoming frothy and velvety. When it starts to keep the waves created by the whips it is ready.
Serve it still hot, in the cups, with homemade ladyfingers. If you prefer it less airy and more compact, once removed from the bain-marie continue to whisk it until it is cold. Put it in the fridge for 2 hours. Also excellent for garnishing cakes and desserts.

FOR THE SAVOIARDI
Mounted the egg yolks with 45 g of sugar. Separately, beat the egg whites with 45 g of sugar. Mix the two whipped compounds, gently, with a spatula, then add 75 g of 00 flour and 45 g of starch, after passing them through a sieve.
Collect the dough in a pastry bag and cut it so as to have an opening of about 1.5 cm. Distribute the mixture into strips 9-10 cm long and about 1 cm thick, in a baking tray lined with baking paper. Sprinkle with icing sugar and bake at 180 ° C for 4-6 minutes. Remove from the oven, wait a few minutes and remove the cookies from the baking paper.

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