Tag: double

Recipe Double biscuits with blueberry jam – Italian Cuisine

Recipe Double biscuits with blueberry jam

  • 250 g flour
  • 150 g butter
  • 100 g icing sugar
  • 3 pcs egg yolks
  • 2 pcs lemons
  • salt

For the recipe of the double blueberry jam biscuits, mix the soft butter with the grated rind of the lemons and the icing sugar until it becomes creamy. Then add the egg yolks, one at a time, then knead briefly with the flour, adding a pinch of salt. Shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
FOR JAM: Wash the blueberries, put half of them in a saucepan, mash them with a fork and cook them with 150 g of water, the lemon juice and 2 pieces of its peel for 15 minutes from the boil. Add the remaining sugar and blueberries and continue cooking for about 1 hour, then let the jam cool.
FOR COOKIES: Roll out the dough 4-5 mm thick. Cut some discs (ø 8 cm), mixing the scraps and spreading the pasta again; you will have to get 20-22 disks. Drill half of the discs with a 4 cm diameter pastry cutter. Arrange them all on a baking sheet lined with baking paper and cook them at 180 ° C for 15-18 minutes. Take them out of the oven and let them cool. Spread the blueberry jam on the biscuits without a hole, then place the perforated ones on top, pressing gently to make them stick well.

Recipe Aromatic roast, double rice and oranges – Italian Cuisine

Recipe Aromatic roast, double rice and oranges

  • 800 g pork loin
  • 180 g black rice
  • 180 g Basmati rice
  • 130 g clean endive
  • 15 g pine nuts
  • 3 pcs oranges
  • rosemary
  • thyme
  • parsley
  • marjoram
  • salted capers
  • shallot
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of aromatic roast, double rice and oranges, finely chop a small bunch of rosemary, parsley, marjoram and thyme. Mix the obtained mixture with a pinch of salt and plenty of ground pepper. Clean the loin from excess fat and rub it with the aromatic mixture. Grease it with a little oil and tie it with string, to keep it in shape during cooking. Brown the roast on all sides for 5-6 minutes in a casserole dish suitable for the oven. Add 1/2 glass of white wine and cover with a lid. Bake at 180 ° C for 25 minutes. Take it out of the oven and leave it in the casserole to rest for 15 minutes, then wrap it in aluminum.
FOR THE DOUBLE RICE AND THE SHOE: Collect the black rice in a saucepan, cover it with cold water, add a pinch of salt and bring to a boil. Cook for 30 minutes, turn off, wait 3-4 minutes, then drain. Pour the Basmati rice into a saucepan with 250 g of unsalted water and bring to a boil. Reduce heat to low, cover with lid and cook for 4 minutes. Turn off and let stand, without ever removing the lid, for 15 minutes. Heat a little oil in a pan with half a chopped shallot
and a handful of desalted capers. Add the endive cut into small pieces and let it dry for 1 minute, then set it aside. Sauté the black rice and the Basmati in the same pan, in order to flavor them and mix them. Season with salt. Serve the roast cut into small slices with the toasted rice, the endive and the pine nuts. Season with oil and orange juice and complete with the slices (to taste, you can peel them to life).

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