Tag: King

Salami of the King – Recipe Salami of the King of – Italian Cuisine

First prepare the custard: whip the egg yolks with the sugar, add the cornstarch, dissolve everything with the milk already heated with the vanilla, cook on low heat until a smooth and thick cream is obtained.

Divide the cream in half into 2 bowls, in one add the melted chocolate and mix well.
Cover both creams with contact film and let cool.

At this point switch to cookie dough.
Whisk the eggs with the sugar, then add the sifted flour with the baking powder.

Pour the mixture into the pan (mine is 36×27 cm) lined with parchment paper and leveled with a spatula, then cook for 10-12 minutes at 180 ° C in a pre-heated static oven.
Remove from the oven, cover with a second sheet of parchment paper and roll gently, then let it cool.

Prepare the syrup by mixing water and alchermes.
Unroll the base again and sprinkle it evenly with the syrup.
Then spread the custard on top and then the chocolate cream, being careful not to mix them together but rather obtaining 2 distinct layers, even if overlapped.

Roll the biscuit dough again around the filling, again using the greaseproof paper, then let it rest in the fridge for at least 4 hours.
If you want a more elegant dessert, cut off the two ends.

The king's salami is ready, sprinkle with icing sugar and serve.

King crab Catalan recipe – Italian Cuisine

Ingredients

200 g king crab pulp (Alaskan red king crab)
60 g dry cherry tomatoes in oil
12 tomatoes camoni
a heart of celery
half onion
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of the Catalan-style king crab, thinly slice the onion and leave it to drain in cold water for at least 30 minutes to reduce its flavor. Drain and pat dry. Puree the dried tomatoes with 3 tablespoons of extra virgin olive oil and 2 of water until you get a creamy sauce.
Cut the tomatoes into 4 slices. Remove the filaments from the stalks of celery and cut them into thin oblique washers. Bring a saucepan of water to a boil. Turn off and immerse the king crab pulp.
After 30 seconds, drain it, dab it and cut it into pieces. Add the crab, celery, onion and tomatoes in a bowl. Season with the sauce of dried tomatoes and serve.

Ricotta and strawberries morsels with the Lion King biscuits – Italian Cuisine

Here comes the beautiful season and one of the most loved by children returns: the strawberries! For the joy of children, here is a special recipe for a simple, original and delicious snack.

They are good, sweet and juicy, but they do very well too! Strawberries, in fact, loved by adults and children, are an excellent source of minerals and vitamins, are rich in Vitamin C (even more than oranges and lemons), folic acid, very useful for correct growth, and contain many antioxidant substances , essential for health. In a nutshell, they are a blessing!
So why not use them to prepare a special snack for our children?

Just a few ingredients and a handful of minutes are enough to amaze the little ones with a delicious snack based on strawberries, ricotta and cocoa, flavors that they usually love.
And to make the snack more cheerful, we think about the biscuits Germinal Bio Junior Disney with the shapes of the Lion King, without eggs and milk, rich in phosphorus and magnesium, fragrant at the right point and with guaranteed fun.

And then all that remains is to organize the worktop and start preparing our special bites, but don't be surprised if everyone in the evening is gone!

For 4 people
Preparation time: 20 minutes
Difficulty level: easy

Ingredientthe

16 cookies Germinal Bio Junior Disney spelled and cocoa flavor
150 g of sheep ricotta
400 g of strawberries
half a lemon
a vanilla bean
30 g of icing sugar

Method

Wash the strawberries under running water, dry them and remove the stalk. Tagliatene 3 in very small cubes. Cut the remaining strawberries into pieces and transfer them to the blender. Add the lemon juice filtered through a sieve and 10 g of icing sugar and blend until the sauce is smooth and homogeneous.

In a separate bowl, work the ricotta with the icing sugar left until it becomes creamy. Cut the vanilla pod lengthwise and remove the seeds by scraping the inside with the blade of a small knife and add them to the ricotta. Add the diced strawberries previously prepared, stir and transfer the mixture into one sac a poche without nozzle.

Place the biscuits on a work surface Germinal Bio Junior Disney with spelled and cocoa. Cut the tip of the sac a poche and place a knob of mixture on half of the biscuits. Cover the ricotta cream with the remaining biscuits and serve the morsels with the strawberry puree.

Enjoy your meal, both young and old!