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Montebianco Tart – Recipe 's Montebianco Tart – Italian Cuisine

First, prepare the pastry: mix the dry ingredients (flour, sugar, cocoa, baking soda) in a bowl, then add the butter and egg and knead quickly until you get a homogeneous dough.
Cover with cling film and let it rest in the fridge for about 20 minutes.

Take the pastry back, roll it out into a round sheet, use it to line the greased mold, cover the bottom with parchment paper, add weights (such as dried legumes, for example) and bake for 10 minutes at 180 ° C, in a pre-heated ventilated oven. .
After 10 minutes, remove weights and parchment paper and finish cooking for another 5 minutes or until golden brown, then remove from the oven and let cool completely.

Prepare the cream, working the ricotta well with the chestnut jam: you will need to obtain a smooth cream without lumps.

Also whip the cream, very cold from the fridge.

When the pastry is completely cold, fill it with the ricotta cream, leveling the surface well, then decorate with the whipped cream, creating tufts with a sac-à-poche and let it rest in the fridge for at least 15 minutes.

The Montebianco tart is ready: sprinkle with a little bitter cocoa, add a few pieces of marron glacé and serve.

Pasta with chickpeas and prawns – Italian Cuisine

Season the chickpeas (which, I remind you, must already be cooked) with a sauté of garlic, oil and chilli, then add salt and 2 glasses of water, cook for a few more minutes, remove the garlic and chilli and blend until obtaining a homogeneous cream.

Separately, after cleaning the prawns, sauté them quickly in a non-stick pan with garlic and oil.

Meanwhile, cook the pasta and drain it al dente, keeping a little cooking water.
Dilute the chickpeas with a little of the pasta cooking water, add the prawns and the chopped chives, then add the pasta and let it all season, stirring gently.

The chickpea and prawn pasta is ready, serve it immediately.

Spätzle – 's Spätzle recipe – Italian Cuisine

Put the flour in a bowl, pour the eggs, salt and warm water in the center and knead quickly with a fork: you will have to obtain a sticky dough, not too liquid but not too thick.

Put a large pot full of lightly salted water on the stove, as if you were cooking pasta.
When the water comes to a boil, fill the potato masher with the batter, place it on top of the pot and start to drop the dumplings, squeezing a little at a time (so that they are not too long: if they do not come off by themselves, use a knife slightly wet smooth blade).
When the spätzle rise to the surface, drain them with a slotted spoon.

In the meantime that the dumplings are cooking, brown the onion and diced speck with a nice knob of butter in a large non-stick pan.
When the spätzle are cooked, as you drain them, pour them directly into the pan with the sauce and flavor with grated cheese and chives.

The spätzle are ready, serve them immediately.

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