Tag: rainbow

Rainbow Cookies – Recipe by – Italian cuisine reinvented by Gordon Ramsay

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Prepare the shortcrust pastry: work the butter with sugar and vanilla until you obtain a creamy consistency, then incorporate the egg (in the photo you see 2 because I had made double the quantity, but there were really too many biscuits, so it was better to halve the quantity with the quantities that I wrote in the ingredients).

Also add flour and lemon peel and knead until you have a homogeneous mixture.

Form a ball, wrap it with cling film and leave it to rest in the fridge for at least 30 minutes.

Take the dough again and divide it into 7 equal parts: leave one neutral and color the other 6, red, orange, yellow, green, blue and purple respectively.

Form a loaf with the purple dough, then roll out the other doughs (separately) creating thin sheets.
Wrap the blue dough around the purple dough, then wrap the green dough around the blue and the yellow dough around the green.

Continue with orange and red and conclude with the neutral pastry.

At this point you can cut your roll into 1-2 cm slices and then divide each slice in half.
Place your biscuits on the baking tray lined with baking paper, slightly spaced apart, and cook for about 10 minutes at 180°C in a pre-heated ventilated oven.

The rainbow biscuits are ready, all you have to do is let them cool before serving them.

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Recipe Angel hair and rainbow cherry tomatoes – Italian Cuisine

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Ingredients

400 g tomato puree
250 g angel hair type pasta
60 g mixed cherry tomatoes to taste (red piennolo, brindle green, black Pachino, yellow datterino)
garlic
extra virgin olive oil
salt up and coarse

Duration: 30 min

Level: Easy

Doses: 4 people

Cut cherry tomatoes in various shapes: the green ones and the black ones in very small cubes, the red ones in wedges, the yellow ones in rounds.
Season them with oil, salt and, to taste, 1 clove of garlic. Let them marinate for about ten minutes, while you continue preparing the recipe.
You do gently brown 1 clove of garlic with the peel in 1-2 tablespoons of oil, add the tomato puree and cook over medium heat until it is reduced by half: the result must be a narrow, concentrated and thick sauce.
Cook briefly the angel hair in plenty of boiling salted water, drain and stir in a pan with only 1 tablespoon of cooking water and 1 teaspoon of oil.
Arrange in the center of each plate 1 tablespoon of reduced sauce, sit on a nest of angel hair, garnish with the various cherry tomatoes and finish with a little liquid from their marinade. Serve lukewarm.

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Rainbow biscuits: bake, draw and taste … # will go all! – Italian Cuisine

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How can i be reassured? children in this period, in the midst of the emergency Coronavirus? For example by having them draw a rainbow with the inscription # andràtuttobene to hang outside the window for a message of hope like the many that we have seen springing up in our cities.

# will go well: a rainbow to eat

And that same rainbow we can imagine painting it also on gods cookies, to spend a few hours at home doing something fun together and to have something good to enjoy at breakfast or at snack. It is the idea that came to Matteo Cunsolo, baker of La Panetteria di Parabiago and president of the Bakery Association of Milan and its province. Matteo prepared them for his daughters, but then he thought of sharing the recipe with everyone to bring some joy and sweetness to the homes.

How to make rainbow biscuits

Ingredients for the pastry

500 g of flour
230 g of butter
170 g of icing sugar
90 g of yolks

Ingredients for the ice
450 g of icing sugar
90 g of egg white
A few drops of lemon juice
Food coloring

Method

For the pastry
Sand the butter with the flour, then add the icing sugar and finally the yolks. Knead by pinching the dough and the butter in order to mix it with the flour and sugar but making sure that it does not melt with the heat of the hands. Then, knead until a smooth and homogeneous dough is obtained. Let the pastry rest 2-3 hours in the fridge before using it. After the time, roll out the dough with a thickness of 4-5 mm and make the biscuits with the help of a round pasta bowl. Bake at 165-170 degrees for 15 minutes.

For the ice
Mix egg white, icing sugar and 2-3 drops of lemon juice in a bowl (with a whisk, or by hand) until a thick mixture is obtained.

How to decorate

Divide the ice into 8 parts and colored with gel food colors: red, orange, yellow, green, blue, indigo, purple. Leave a part of white ice to draw the rainbow clouds. Once the colors are prepared, transfer the ice cream to a pastry bag and decorate the biscuits. For the #will go, use dark tempered chocolate or advanced colored ice.

Advice

The ice must be used immediately otherwise in contact with the air it tends to dry out; to gain some time, cover it with plastic wrap or with a wet and wrung out paper towel that will keep it of the right consistency to be used.

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