Tag: lemon

Biscuits with dried figs, lemon rind and honey – Italian Cuisine

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Biscuits with dried figs, <a href="https://gordon-ramsay-recipe.com/tag/lemon">lemon</a> rind and <a href="https://gordon-ramsay-recipe.com/tag/honey">honey</a> – Sale & Pepe

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Step by Step

    • 2
      dried fig biscuits
    • 2) Work in the mixer the flour, sugar, yeast, cinnamon and salt. Beat the eggs with the milk, pour the mixture into the mixer running and, as soon as the dough is compact, transfer it on the floured surface.

      3) Work it briefly, wrap it up in the film e put it away in the fridge for 30 minutes. Divide the pasta in half, roll it out in 2 rectangles of about 45×20 cm.

    • 3
      dried fig biscuits
    • 4) Divide each rectangle into 2 long narrow strips. Place in the center of each strip a string of fig mixture. Brush the flaps on the sides of the filling with a veil of water, folded up the flaps on the filling, overlapping them And sealing them, then cut them into biscuits 4-5 cm long.

      5) Aligned cookies on a plate e inform them at 180 ° for 15-20 minutes. Take them out of the oven biscuits and let them cool down. Jumbled up powdered sugar with 2-3 tablespoons of milk, paid the icing over the biscuits and let it dry. They keep for 10 days.


Posted on 01/10/2021


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Linguine with clams with lemon and red pepper – Italian Cuisine

Linguine with clams with lemon and red pepper


Preparation of linguine with clams with lemon and red pepper

1) Start preparing the linguine with clams with lemon and pink pepper stepping on the pepper in the mortar, then transfer it to a bowl with the grated zest of lemons, lo ginger and the parsley chopped and mix very well.

2) In a pan, heat 2-3 tablespoons ofoil, join the clams and half of the spiced mixture prepared, cover and open the clams in lively focus. Then, drain them, shell 3/4 of them, strain thecooking water and keep warm clams the filtered liquid.

3) Meanwhile, cook the linguine al dente in water not very salty, drain, immediately transfer them to the pan with the clams shelled and stir in thewater kept aside, the remaining spicy mixture and 2 tablespoons ofoil. Complete with i clams in the shell and serve.

Lemon Iced Souffle Recipe – Italian Cuisine

  • 150 g fresh cream
  • 100 g white chocolate
  • 50 g sugar
  • 3 g gelatin in sheets
  • 1 egg
  • 1 lemon
  • milk

Mounted the cream is not too firm and put it in the refrigerator.
Mounted the egg white until stiff with 40 g of sugar. Separately, whip the yolk with the remaining sugar.
Dissolve the jelly soaked and squeezed in 1 tablespoon of hot milk.
Mix all the compounds, mixing gently with a spatula, from top to bottom.
United the grated zest and the juice of 1/2 lemon. Pour the mixture into a round mold (ø 16-18 cm, h 4 cm) lined with acetate, on the bottom and edges, and level it with a spatula. Put in the freezer for at least 4 hours.
Turn out the soufflé and place it on a serving plate.
Temperate white chocolate: melt 70 g in a bain-marie bringing them to 40 ° C, then add the rest of the chocolate, reduced in large flakes, and mix until reaching 28-29 ° C. Spread the tempered chocolate on an acetate sheet to a thickness of 2-3 mm. Cut out a strip as long as the circumference of the cake and about 3 cm high. When the chocolate has partly congealed while remaining flexible, apply it by making the part with the chocolate adhere around the cake; then remove the acetate.
Serve decorating as desired with meringues and fresh fruit.

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