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Cheesecake pastiera – Cheesecake pastiera recipe – Italian Cuisine

»Cheesecake pastiera - Misya Cheesecake pastiera recipe

First prepare the base: finely chop the biscuits and mix them with the melted butter, then use the mixture to cover the bottom of the mold (previously lined with parchment paper) and level well, compacting with your hands or the back of a spoon.
Keep the mold in the fridge.

In a bowl, mix the ricotta with the sugar, then add the cooked wheat, the candied fruit, the vial of aroma and the cinnamon.

Leave the gelatine to soak in hot water for 5-10 minutes, then squeeze it gently and dissolve it in a couple of tablespoons of hot cream (taken from the total).

Separately, whip the remaining cream, then add both the gelatine mixture and the whipped cream to the ricotta and mix well.

Take the mold back, pour in the ricotta mixture and put it in the fridge for at least 5 hours.
Once well-hardened, turn out the cheesecake and decorate with bitter cocoa.

The pastiera cheesecake is ready, you can serve it right away or keep it in the fridge until ready to serve.

Oven Roast – 's Oven Roast Recipe – Italian Cuisine

»Oven Roast - Misya's Oven Roast Recipe

First, sauté the garlic, rosemary and peppercorns in a saucepan with the butter.
Add the meat and brown it thoroughly from all sides, so as to seal the juices, then blend with the wine.

Transfer the roast, with all the cooking sauces, to a baking dish suitable for the oven, add the well-washed potatoes (and, if you wish, also peeled), a drizzle of oil, a pinch of salt and add the broth.
Cover with aluminum sealing the edges, then bake for 1 hour at 180 ° C in a preheated convection oven.

Once baked, let it rest for at least 10-15 minutes before slicing.

The roast is ready: serve it with its cooking base.

Ricotta and alchermes tart – Italian Cuisine

»Ricotta and alchermes tart

Work butter with sugar and salt until creamy, then add the slightly beaten eggs, finally add flour and lemon peel and work until you get a homogenet.
Cover with cling film and let it rest for at least 2 hours.

Prepare the filling by working the ricotta well with sugar, alchermes and egg.

Take the pastry again, roll it out on a sheet that is not too thin and line the greased and floured mold with the edges.

Fill the shortcrust pastry shell with the ricotta cream and, with the advanced shortcrust pastry, create strips or other decorations as you wish.
Leave to rest in the fridge for at least 30 minutes, then bake for about 40 minutes in a preheated convection oven at 180 ° C.

Let cool well before serving your ricotta and alchermes tart.

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