Tag: forest

Christmas forest cake – Italian Cuisine

First whip the eggs with nutella and flour until a very homogeneous mixture, then pour into the buttered mold and cook for about 20 minutes (remember that it is a brownie, not a sponge cake, so inside it must not dry out too much) at 180 ° C in a preheated convection oven.
Once baked, allow to cool completely.

In the meantime, start preparing the cones: melt the chocolate in the microwave or in a bain-marie, add the dye and mix until a homogeneous color is obtained.

One at a time, pass the cones in the chocolate, trying to cover them entirely, then decorate them immediately as you like with the sugars: I decided to make them all different from each other.
Let it dry for at least 1 hour while the brownie cools.

When the brownie is completely cold and the chocolate completely dry, whip the very cold cream from the fridge (I used that spray directly to make it first) and fill all the cream cones (with that spray it takes a moment, with the normal one you will use a little more time).
When all the cones are filled with cream, place them on the cold brownie (I recommend: it's really cold, or cream and chocolate will melt!).

All that's left is the finishing touch: sprinkle some coconut flour to simulate the snow and your Christmas forest cake will be ready!

Irresistible truffle. A sensory journey to discover the most precious mushroom of the forest – Italian Cuisine

It boasts aphrodisiac properties and makes each preparation special … how to resist it?

Autumn, time of truffles. This is the most suitable moment to taste the most precious fruit of the forest, which grows among the roots of trees such as holm oaks, poplars, hazels and limes. Hidden underground (it's called hypogeum mushroom), it can only be found thanks to the flair of trained dogs to recognize its characteristic odor. From the round or more lumpy shape, depending on whether it is grown in a soft or rich in stones and roots, the truffle has a softer soul called gleba and a rougher surface called peridium.

White and black, all the colors of truffles

The most famous is white, Tuber Magnatum Pico, which grows in this period of the year in Piedmont and Tuscany above all. Appreciated since the Renaissance when it honored the tables of noble and powerful lords, it is still today the most expensive and the most delicious. The blacks, also called Périgord from the French region from which they derive, are the most sought after after the white ones. Then there is the summer variety (Tuber Aestivum), with black and warty skin and a hazelnut-colored soul: among the truffles, they are the least prized and the least expensive.

A 100% natural product

No sowing, no transplant: the truffle is a gift of the earth for those who preserve and preserve the woods. The knows it well Savini Truffles, a Tuscan company that from four generations handed down from father to son the passion for this tuber, collecting it and creating a line of products to be able to taste its aroma throughout the year. Since 1920 and after almost one hundred years of activity, the production and processing of truffles still remain craft.

All-round truffle

Whether you are a last-minute person or a skilled cook, truffles will give you great satisfaction in the kitchen. Simple croutons spread with Cream with Parmigiano Reggiano Dop and Truffle they will become a tantalizing aperitif, as well as escarole leaves stuffed with Truffle Sauce. Grated on a risotto and you can give yourself great gourmet arias, just as some fresh truffle flakes will make a common fried egg rise at the banquet of the gods. And if you need to talk about gods, you can't forget the legend that the truffle has aphrodisiac properties, being born from a thunderbolt hurled by Zeus against a tree. Members of the Ars amatoria are warned.

The Truffle Experience

And if cooking alone does not satisfy you adequately, you can let yourself be abducted by one Truffle Experience, to approach the world of truffles in the most natural and engaging way. Three proposals by Savini Tartufi that will allow you to immerse yourself in the flavors and atmosphere of the precious mushroom, starting from research in the woods, accompanied by the faithful 4-legged hound, to then delight your palate with sophisticated proposals based on truffles black and white. For a 360 ° emotional experience.

Mixed forest syrup recipe – Italian Cuisine

Ingredients

250 g sugar
250 g red fruits (raspberries, blueberries, wild strawberries, currants, blackberries)

Duration: 15 min

Level: Easy

Dose: 2 people

For the mixed forest syrup recipe, dissolve 250 g of sugar in 250 g of water. Add 250 g of red fruits (raspberries, blueberries, wild strawberries, currants, blackberries) and cook for 4 minutes. Allow to cool, then strain, without crushing the fruit, obtaining a syrup. Bring it back to the boil and let it cool. Distribute it in resealable bottles and keep them in the fridge.