Tag: pear

Ferrarese-style pan pizza with salama da sugo and pear chips – Italian Cuisine

Ferrarese-style pan pizza with salama da sugo and pear chips


?>

Preparation of Ferrarese-style pizza in pan with salama da sugo and pear chips

1) Make the chariot: knead the flour With the'cold water and the yeast to obtain a raw compound. Transfer it to a bowl covered with perforated film and let it rise for 18 hours at 18 ° -20 °.

2) Make the dough: add the biga with the two flours and thewater. Knead the dough by hand or with a mixer for 10 minutes until it is smooth and homogeneous, then add the salt and finally theoil, flush. Let the dough rest for 30/40 minutes wrapped in cling film at about 24 °, then divide it into 4 balls, arrange them in a pan and continue rising protecting them with plastic wrap until they double in volume (2 or 3 hours). With floured hands, roll out each ball into an iron pan with a diameter of 28 cm without letting out the air that has formed. Let them rest for another half hour covered with film.

3) Cut the mozzarella cheese, wash the spinach and sauté them with a drizzle ofoil and a pinch of salt for 5 minutes. Wash the pears without peeling them and cut them into 3 mm slices. Arrange them on the baking sheet with baking paper without overlapping them, sprinkle them with a little sugar and bake at 150 ° ventilated for 30 minutes. Distribute mozzarella cheese is spinach on pizzas and bake for 20/25 minutes at maximum temperature. Complete with the salama sliced, lo squacquerone, the pear chips and a drizzle of icing balsamic.


Incoming search terms:

Pear and gorgonzola tart in red walnut crust – Italian Cuisine

Pear and gorgonzola tart in red walnut crust


?>

1) To prepare the pasta started to chop the nuts and mix them with the flour and a pinch of salt. Add the cold butter into small pieces and knead to obtain a crumbed mixture. Incorporate i yolks and 2 tablespoons of cold water and work until the dough is smooth and homogeneous. Wrap it with cling film and let it rest in the fridge for at least 1 hour.

2) Meanwhile, prepare the stuffed browning the onion sliced ​​with 2 tablespoons of oil and a pinch of salt. Then lower the heat and let them simmer 10-15 minutes. In another pan, sauté in butter there pear peeled and cut into thin wedges.

3) Roll out the dough with a rolling pin. Grease a 20 cm diameter cake pan and line it with browse. Fill with the onions, the potato sliced ​​and the pear prepared, add half of the gorgonzola crumbled and of the nuts, coarsely chopped. Mix the cream, the milk and theegg and pour it all over the filling. Complete with nuts and the gorgonzola remaining and bake at 180 degrees for 1 hour.


Incoming search terms:

Recipe Aniseed semifreddo with ricotta and pear mousse – Italian Cuisine


  • 200 g fresh cream
  • 150 g milk
  • 150 g sugar
  • 150 g white chocolate
  • 4 g gelatin in sheets
  • 5 stars of anise
  • 3 eggs
  • 300 g wholemeal flour
  • 100 g brown sugar
  • 100 g butter
  • 10 g baking powder for cakes
  • 1 egg
  • 1 yolk
  • anise powder
  • salt
  • 165 g ricotta
  • 30 g brown sugar
  • 10 g powdered sugar
  • 2 anise stars
  • 1 pear
  • lemon

FOR THE SHORTBREAD
Jumbled up flour and butter, add the egg and yolk, then the sugar, a pinch of powdered anise, the yeast and finally a pinch of salt. Work the ingredients in the mixer until the dough is homogeneous. Collect it in a stick and let it rest wrapped in cling film in the refrigerator for 30 minutes.
Roll out the pastry to 3 mm of thickness and cut out disks of 5-6 cm in diameter. Place them on a plate lined with baking paper and bake at 170 ° C for 7-9 minutes.

FOR THE SEMIFREDDO
Put soak the gelatin.
Heat the milk with anise stars: bring to a boil, turn off and leave to infuse for 30 minutes, then strain it.
Chop white chocolate; reheat the milk and pour it over the chocolate, stirring until it melts, obtaining a ganache. Then add the squeezed gelatin and let it melt.
Mounted the egg yolks with 75 g of sugar, in a double boiler. Beat the egg whites with the remaining sugar, firmly. Partially whip the cream until a creamy consistency.
Incorporate the egg yolks whipped to the ganache, then add the semi-whipped cream, finally the egg whites.
Pour the mixture in multiple silicone half-sphere molds (diameter of the balls 7 cm), level with a spatula, then place in the freezer for at least 4 hours.

FOR THE MOUSSE
Dissolve the cane sugar in the water to obtain a syrup.
Peel the pear and cut into small pieces, removing the core. Collect them in a vacuum bag with the syrup, the zest of 1 lemon and the anise stars. Cook in water at 85 ° C for 8-10 minutes. Remove the pear from the bag and blend until puree. Pass it through a sieve. Work the ricotta with the icing sugar, then add the pear purée, setting aside a little for decoration.
Alternatively, cook the pears directly in 80 g of water, in which you have dissolved the brown sugar with 2 lemon peels and the anise, for 5-6 minutes. Let them rest with the herbs for 5 minutes, then blend them and let them cool in the refrigerator before mixing them with the ricotta.
Turn out the semifreddi and serve with ricotta mousse, accompanying them with wholemeal shortbread biscuits. Decorate as desired with pear purée.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close