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Vol au vent sweets – Italian Cuisine

»Vol au vent sweets

Unroll the puff pastry and cut 27 small circles from the rolls with a 6 cm pastry cutter.
With a slightly smaller pastry cutter, cut a hole in the center of 18 of the 27 circles of pastry, in order to obtain rings.
Place the unperforated circles on the baking tray lined with parchment paper, brush with milk, then place 2 rings on each circle, overlapping each other, trying to match the edges, also brushing the two rings with milk before overlapping them, so that they adhere well.
Bake for about 10 minutes in a preheated convection oven at 200 ° C, then take out of the oven and leave to cool.

In the meantime, work in a mascarone bowl, nutella and icing sugar to obtain a smooth and homogeneous cream.

When the vol au vents are completely cold and just before serving, fill with the Nutella cream.

The sweet vol au vents are ready: decorate with raspberries and serve.

Pasta with lard and mushrooms – Italian Cuisine

»Pasta with lard and mushrooms

First prepare the ingredients: chop the lard with a knife, wash and cut the cherry tomatoes, soak the mushrooms in hot water for at least 10 minutes.

Put the garlic and lard in a pan with the oil: the garlic will brown and the lard will start to melt.
Then add the mushrooms and brown them well, finally add the cherry tomatoes and cook for a few minutes all together.

In the meantime, cook the pasta and drain it al dente, add it to the dressing and stir in the pecorino cheese, then add salt and pepper to taste.

The pasta with lard and mushrooms is ready, serve it immediately.

Brioche of Santa Lucia – Italian Cuisine

»Brioche of Santa Lucia

First put in a bowl flour, sugar, yeast and saffron.
Add milk, softened butter, philadelphia cheese and 1 egg and start working.

Continue to work for at least 10 minutes, until a smooth and homogeneous mixture is obtained, then cover the bowl with cling film and let it rise for at least 1 hour or until doubled.

Take back the dough, deflate it with floured hands, then divide it into 10 equal pieces.
With each piece of dough form loaves about 20 cm long, then roll them at the 2 ends in opposite directions until they form S.
Arrange the croissants gradually on the baking tray lined with parchment paper, well spaced, then let rise for 15 minutes.

Decorate the croissants with black cherries, then beat the remaining egg with a pinch of salt and brush them.

Bake for 10-12 minutes at 220 ° C in a preheated convection oven, then allow to cool completely.

The brioche of Santa Lucia are ready.

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