For the recipe of veal fillet with milk sauce, sage, lemon and fennel, collect the chopped chopped meat, milk, celery and garlic in a large saucepan. Cook on the flame at least for a couple of hours. Strain through the Chinese colander and return to the fire to reduce to obtain a creamy sauce. At the end add salt and pepper. FOR THE THREAD: Clean the fillet from any parts of connective tissue, then season with salt and oil. Brown it in a casserole suitable for the oven veiled in oil, coloring it on each side. Sprinkle with white wine, cover with aluminum foil and finish cooking in the oven at 170 ° C for 20 minutes. FOR SEDANO RAPA PUREE: Peel, wash and cut the celeriac into very thin slices. Stew it in a casserole with a little oil and water, until it is very soft. Blend well and season with salt and pepper. TO COMPLETE: Slice the fillet into round slices about 2 cm thick. Spread the purée over the plates, place the fillet on top and cover with the milk sauce. Finish with finely chopped ginger, sage leaves and lemon peel. Decorate with fennel tips and a few drops of raw oil.
To prepare the candied lemon plum cake, reduce the candied lemon into cubes that you will soften in a finger of rum. With the electric mixer, whisk the butter with 200 g of icing sugar and a pinch of salt; when the mixture is swollen and creamy, add the eggs then, working with a wooden spoon from bottom to top, add the drained candied fruit, mixed with the flour, and 2 tablespoons of poppy seeds. Grease a rectangular mold for plum-cake (cm 20x10x8), cover it completely with baking paper, buttered and flour again, then pour the prepared mixture. Bake at 200 ° and cook for 60 'and, before removing the cake, try cooking with a toothpick that will come out dry. Serve the plum-cake lightly sprinkled with icing sugar, poured down through a sieve.
They look like small domes covered with a white cream and are the favorite dessert in Naples on holidays. Do we prepare them at home to eat them all year round?
They are small domes covered with a white glaze and are called Lemon Treats. They are a real specialty typical of Campania, and are found in all the patisseries of Naples and surroundings, precisely because they are made with the juicy lemons of the Amalfi coast. Together with babà and pastiera they are the most typical desserts of this area. A nest of sponge cake stuffed with one lemon custard: preparing them is laborious but will give you great satisfaction!
For the preparation of delicacies it is good to choose gods organic lemons, because, having to use both juice and peel, it is good that they have not undergone any treatment. If you do not find them, leave your lemons to soak in water and baking soda for at least an hour before using them.
The recipe for preparing lemon delights
For the lemon cream: 2 egg yolks, 40 g sugar, 40 g butter, the grated rind of 1 lemon, 40 g lemonjuice. For the sponge cake: 5 eggs, 150 g sugar, 75 g 00 flour plus a little, 1/2 vanilla bean (optional), a knob of butter. For water with limoncello: 30 g sugar, 30 g water, 50 g limoncello, the grated 1/2 lemon peel. For the filling: 200 g custard, 100 g lemon cream, 30 g limoncello, 30 g whipped cream. For the icing cover: 200 g custard, 100 g lemon cream, 80 g whipped cream, 30 g milk.
First of all pour the dough for sponge cake in 8 pre-greased and floured aluminum molds. Fill them up to one finger from the edge, put them in the oven and cook them at 170 degrees for 15 minutes. Once cooked, remove them from the molds and let them cool.
Make the lemon cream now. Grate the lemon rind into a bowl, add the juice and leave to infuse for about ten minutes.
Meanwhile, whisk the sugar with the egg yolks until they are very frothy. Transfer whipped egg yolks and lemon juice into a saucepan and heat up, without boiling. Then remove from the heat, add the butter and stir. Let it cool in the fridge.
Now think of limoncello water: in another saucepan, add the water, sugar and grated 1/2 lemon peel. Warm up and then remove from heat. Add the limoncello and let it cool.
Now take the forms of sponge cake, turn them upside down and dig them a little with a small knife, to stuff them with cream. In a bowl mix a little custard, a little lemon cream and whipped cream and then stuff the sponge cake with this mix, close it and turn it upside down. Prick them with a toothpick and then brush them with limoncello water. Let them rest in a cool place while preparing the icing.
In a bowl mix together the remaining custard and lemon cream, 80 g of whipped cream and 30 g of milk. Then pour a spoon on each small dome of sponge cake, put in the fridge and leave to rest for 7 hours.
Before serving garnish with a dollop of whipped cream or some lemon zest. Accompany the delights with a small glass of Limoncello, you will have all the scents and flavors of the coast at home.
In the tutorial some more tips for perfect lemon delights