Tag: delight

Lemon delight, the original Sal de Riso recipe – Italian Cuisine

The most famous desserts of the pastry chef Sal De Riso in their original recipe to make at home. An unmissable ingredient, the Limone D'Amalfi PGI

Lemon delights are Sal De Riso's most famous dessert, but he didn't invent them. They were created for the first time in 1978 by Carmine Marzuillo, a pastry chef on the Amalfi coast, and immediately became one of the best known and most appreciated sweets in Campania. Sal De Riso made them famous, and here is his recipe, which is not easy, but you can try it anyway.

Recipe

Composition
Sponge cake
Lemon cream
Custard
Whipped cream (infused with lemon peel)
"Sal de Riso" Limoncello
Limoncello bath
Fresh milk

For the sponge cake
200 g eggs
20 g yolk
120 g sugar
60 g flour
60 g starch
1 Bourbon Island vanilla bean
1 grated lemon

Beat the eggs with the sugar, grated lemon and vanilla. Combine flour and sifted starch; pour into 8-10 cm diameter silicone molds. Bake in the oven at 160 ° C for 8/10 minutes.

For the lemon cream
70 g yolk
70 g sugar
70 g lemon juice from the Amalfi Coast
70 g butter
1 vanilla bean from the Bourbon Islands

Mix the sugar with the egg yolks. Boil the lemon juice, add to the egg yolks and cook at 80 ° c. Allow to cool and add the creamy butter. Mix.

For the infused cream
Leave to flavor 700 g of liquid cream with the peel of 3 lemons cold for at least 5 hours. Filter and whip when composing the dessert.

For the custard
175 g milk
75 g cream
90 g egg yolks
75 g sugar
18 g maizena starch
1 vanilla bean from the Bourbon Islands
2 g salt
Peel of 3 lemons

Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch and salt. Add the milk and boiling cream. Cook the cream and let it cool quickly.

For the amalfi limoncello bath
70 g of water
70 g sugar
140 g limoncello
Thin peel of 1 lemon

Boil the water with the sugar, cool and add the limoncello.

For the filling
430 g Custard
280 g Lemon cream
300 g Whipped cream

For the glaze
Add more whipped and dilute with milk until desired density. Glaze the delights and garnish with a dollop of cream and lemon julienne.

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Red and crunchy. Here is the Kanzi apple, a delight from Val Venosta – Italian Cuisine

Crunchy and juicy, it is "new" apple, which gives a special sweetness to salads, desserts and sandwiches

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Young and seductive like … an apple. The Kanzi® variety, with the red peel and the crunchy pulp and fresh, more than with sweetness it captures with energy. In short, a young apple, of temperament and in fact. His birth is recent, about twenty years ago, from the lucky one crossroad between the traditional Gala and Braeburn varieties: from one it inherited the slight sugary notes, from the other the acidic and aromatic taste that characterizes it; the name (precisely Nicoter-Kanzi®), derives from the African Swahili language and means "hidden treasure".

An apple all year round
It is on the market all year round because it is very long-lasting but spring is one of the best seasons to enjoy it, with its juiciness and lively taste, also perfect for an invigorating snack. The Kanzi® apple grows in Val Venosta, in the western part of South Tyrol (BZ), which from Passo Resia descends to the gates of Merano. With its dry and breezy climate, it is the land of choice for apple growing: 300 sunny days a year, the fresh and pure air of the mountains that goes down to the valley floor and the strong temperature range make the fruit crunchy and tasty .

Red and compact
The farmers are gathered in the VI.P and VOG Consortia, of which the first includes about 1,700 families: altogether they produce 16 varieties of apples, including organic ones, which fade in different shades of red from the yellow of the Golden Delicious. Kanzi® has a smooth and shiny skin, bright red with yellow shades, the shape is round and regular, the pulp compact. Among its advantages, also the high content of C vitamin: according to Apfelfit research by the Laimburg Experimentation Center in Bolzano, it is one of the 3 varieties that is richer in it.

Delicious sweet and sour taste
Thanks to the balance between sweetness and acidity, the Kanzi® apple has many followers in the kitchen. In the book Apples in the kitchen of the Dolomites (Athesia), the cooks Philip Hafner is Herbert Hintner they offer it in a mountain cheese risotto with fruit puree or in a cold apple soup with Pinot Blanc and mint tea with almond mousse while chef Simone Rugiati suggests fried provola skewers and apple cubes with Lambrusco. Other recipes? For spring the Kanzi® is perfect to add to salads, for example with lettuce, walnuts and cheese or with mixed salad and asparagus; with bresaola and spreadable cheese rolls; with herb risotto; with salmon carpaccio with diced apples or salmon trout tartare. Finally all delicious desserts: from tatin with caramelized apples to cinnamon to strudel, from compote with chocolate mousse to pancakes, up to sandwich toasted brioche bread with apples, raspberry jam and mascarpone cream.

by Marina Cella
on Sale & Pepe of May 2020

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Asparagus, spring delight: how to cook them without errors – Italian Cuisine

The season of the coming is coming asparagus! It is indeed the months from March to June those in which this typical spring vegetable is sold. Delicious and ideal for pairings with delicately flavored foods such as pasta, rice, eggs, fish and white meats, asparagus these days begin to appear on the markets in many different varieties.

Asparagus to be discovered
Large or thin, white, violet and naturally green, of which Italy is a great producer especially in Veneto, Liguria, Emilia Romagna, Campania and Puglia. Let's discover together the main varieties of asparagus with which to delight us at the table.

Green: tasty and variable in size, it is the most common and versatile asparagus in the kitchen. The Green of Altedo Igp is excellent.

White: large, with a gentle taste and renowned for its softness, it is also called "mangiatutto" because it has no waste. Its delicate color originates in cultivation, it grows in fact under the ground and is picked before the top starts from the ground. The pride of Veneto is the white asparagus of Bassano Dop and Cimadolmo Igp.

Violet: colorful and particularly tender, with an intense taste, it is picked as soon as it comes out of the ground. It lends itself perfectly to the preparation of both rustic and delicate dishes. Among the most famous varieties are the violet of Albenga with a buttery consistency without fibrousness Napoli, the violet of Naples and the pink asparagus of Mezzago d’Argenteuil.

Wild: long and thin, it has a rich taste that does not need to be enriched with sauces or too tasty toppings. The end of the stem, earthy and woody, should be removed, the rest should be gently scraped with a small knife or a potato peeler. During cooking, be careful not to break them.

Asparagine: with this term we define the very thin shoots of wild asparagus, ideal for pinzimoni, pies, omelettes and soups.

Mistakes not to be made
There are so many preparations based on asparagus: sophisticated or simple recipes, complicated or easy, all require special care in the preparation and cooking of this particular vegetable. Here are the most common wrong moves to avoid:

Choose them carelessly: when you buy them, check that they are fresh and intact, of a bright color and without dents. Fresh are tough, with the stem that does not bend but – if forced – it breaks. Check that the tips are well closed, upright and crunchy and that the firm but not woody stems have a uniform color, without spots. An extra eye for asparagus in the center of the bunch, because they tend to deteriorate faster.

Do not peel the remaining stem: in theory, once you have measured the asparagus – aligning it on the side of the tip and eliminating the hard part of the stem, on the other side – there would be no need to peel the part that remained attached to the tip. Mistaken. Tender inside, even the thin wild asparagus can be fibrous on the outside: arm yourself with potato peeler or a paring knife, and scrape it from the tip (excluding it) towards the stem, with a very light hand (you will not want to find yourself with asparagus in julienne!) .

Do not use the asparagus: tall and narrow, equipped with a basket and lid, the asparagus is the pot designed specifically for asparagus. For an optimal cooking they must be placed in the basket, closed in bunches and with the points facing upwards; the water in the pot should reach only half of the stem and do not forget the lid: in this way the stems will boil while the tips, softer, will steam, remaining more crispy. They will be ready when they "bow their heads". Alternatively, cook them lying down with steam, with a little water, checking the cooking because when the tips are ready the thicker stems will be a little behind.

Use the same cooking for all preparations: we saw that the asparagus is perfect for a perfect cooking. Choose it sand you want to cook the asparagus to serve them whole as a side dish, perhaps accompanied by a hollandaise sauce, the Venetian one with mimosa eggs or the classic fried egg, with melted butter and flaked Parmesan. For risotto, creams, mousses, velvety, pies, omelettes, salads or pinzimoni, you can scald them just in salt water if they are thick; but don't boil them: they would absorb too much water. Alternatively, use them uncooked: pass them in a pan after having cut the stems into slices, leaving only the tips whole and proceed with cooking, remembering to start with the washers and join the tips only later. Wild asparagus and asparagine, even if thin, should always be scalded. Remember that white asparagus is preferable to steam them, because if boiled they would absorb too much water due to their particular softness.

Throw away the scraps: don't make the mistake of throwing the eliminated stems; wash them, peel them and boil them in salted water or vegetable broth for about twenty minutes. Once cooked, you can blend them directly in the broth: it will be perfect to prepare an excellent risotto. Alternatively you can drain them and then blend them with a little butter and grated Parmesan, checking the density of the mixture by adding 1 boiled potato and a few tablespoons of the cooking broth: the cream obtained is a greedy one seasoning for pasta or, if you stretch it more, a particular one velvety, garnished with parmesan flakes, asparagus tips, buttered and some croutons.

Giulia Paganelli
March 2017
updated March 2019 by Claudia Minnella

DISCOVER THE COOKING COURSES OF SALT & PEPE

The most famous desserts of the pastry chef Sal De Riso in their original recipe to make at home. An unmissable ingredient, the Limone D'Amalfi PGI

Recipe

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Crunchy and juicy, it is "new" apple, which gives a special sweetness to salads, desserts and sandwiches <! – send by email ->

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Crunchy and juicy, it is "new" apple, which gives a special sweetness to salads, desserts and sandwiches

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