Tag: Dark

Tiramisu with coffee and dark chocolate – Italian Cuisine

Ingredients for 6 people

1) Prepare the cream. Bring the milk in a saucepan, combine the coffee into powder and let cool. Soak the jelly in a bowl with cold water for about ten minutes. Whip the egg yolks with it in a saucepan caster sugar with the electric whisk, until a swollen and foamy cream is obtained. Flush the milk, filtered through a cloth and heated, and cook there cream over low heat, stirring, until the spoon veils. Merge the jelly lightly squeezed, stir until melted and let the cream cool.

2) Arrange i cookies. Brush i savoiardi biscuits with the liquor and arrange them on the bottom and on the walls of a large glass bowl; if needed, divide them into 2 parts. Add the coffee cream prepared and refrigerate for at least 1 hour. Heat 1 dl of cream, the strong coffee, 1 pinch of cinnamon and 100 g of chopped chocolate; stir, until you get a creamy sauce, then let it cool.

3) Mount the cream. Whip the cold cream in a bowl cooled with it powdered sugar and put it in the refrigerator. With a potato peeler, get a lot of flakes from the remaining chocolate. Remove the cup from the refrigerator, distribute the cream ice-cream ready and complete with the whipped Cream, the coffee sauce is chocolate and i chocolate shavings.

Dark or white chocolate brownies – Italian Cuisine

They are the most loved American dessert ever along with muffins. But to eat them you don't need to go to the United States, making them at home is really simple

THE Brownies I'm a typical American dessert very widespread in the Anglo-Saxon world and now known and appreciated even within our borders. Squares, chocolaty, with a thin crust out but from tender heart, they almost resemble a biscuit. If we can taste them today, it is thanks to the lady Bertha Palmer, a wealthy Chicago woman who, in 1893, expressed to her pastry chef a desire to have "lady cakes", as good as pie, but comfortable enough to be placed in a box, just like cookies.

Together with the muffins, brownies from the coffee shop window wink at the greedy patrons at any time of day. To enjoy it today, you don't need to go to the United States. Just enter any "American style" bar to have a feast. Or you can prepare at home both in "brown" version ("brown ", hence the name) with the dark chocolate or, why not, in that white with the milk chocolate. No yeast needed and the Preparation is very simple.

Chocolate brownies, the original recipe

The ingredients for the "brown" version they are 100 grams of butter, 200 grams of dark chocolate, four eggs, 250 grams of sugar, 120 grams of flour, 30 grams of cocoa powder and a pinch of salt. If desired, to make the brownies even tastier, you can also add some hazelnuts or nuts. First preheat the oven at 180 ° C. Then chop the chocolate and put it to melt a water bath. After a few minutes add the butter and mix the two ingredients. Once both are completely melted, remove from heat and let it cool. In another bowl beat with electric whips eggs with sugar. Add the salt and, gradually, the butter and chocolate mixture, the sifted flour, the cocoa and, if necessary, the chopped nuts. Mix everything and pour the mixture into one baking tray lined with parchment paper. Level the mixture with a spatula and cook at 180 ° C for 25 minutes.

White chocolate brownies

An equally delicious variant is that without cocoa, with the White chocolate and the almonds instead of hazelnuts. The ingredients and the procedure are the same as in the classic version. The only dose to adjust is that of sugar, which should be reduced by 50-70 grams because white chocolate is already very sweet in itself. Another trick, to prevent the crust from darkening too much, is to cover the pan with a sheet of aluminum foil before putting it in the oven.

Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina – Italian Cuisine

Ingredients

500 g Red spring onions
400 g Leeks
350 g clean Jerusalem artichokes
150 g Sugar
120 g Fontina
100 g Red vinegar
70 g Butter
Sage
Extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

Peel the spring onions, cut the bulbs into strips and put them in a saucepan with 60 g of oil and a pinch of salt. Cook for 15 ', then add the sugar, let it melt without caramelizing it, for 2', then add the vinegar.

Cook the spring onions gently for about another 25 ', until they are very soft, obtaining a consistent jam. Cook the Jerusalem artichokes in boiling water for 10-12 ', drain and cut into rings.
Clean the leeks by removing the green part and cut them into rolls about 1.5 cm high.
Put the leeks in a large pan with the butter, a few sage leaves and a grind of pepper; add salt and cook over low heat, with the lid on, for about 25 '.
Then add the sliced Jerusalem artichokes to the leeks while cooking, cover again with a lid and cook for another 15-20 ', adding water if needed.

Transfer the leeks and Jerusalem artichokes to a pan suitable for the oven; sprinkle the surface with the fontina cut into chunks and bake at 180 ° C for 5-6 ', until the fontina has melted. Serve hot, completing with the onion jam and sage leaves to taste.

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