Tag: raspberries

Marbled donut with raspberries and chocolate – Italian Cuisine

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Marbled donut with raspberries and chocolate – Sale & Pepe

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Posted on 20/10/2021

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Recipe Buckwheat cake with raspberries – Italian Cuisine

Ingredients For the cake

165 g butter
150 g brown sugar
150 g flour 00
50 g buckwheat flour
4 yolks
an egg
rum
baking powder for cakes
milk
salt

Ingredients For the compote

600 g raspberries
120 g granulated sugar
pectin

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the recipe for the buckwheat cake with raspberries, collect the butter in a bowl
and brown sugar and whisk with an electric whisk for about ten minutes until the mixture is a little fluffy; add, one at a time, the egg and 3 yolks, then 2-3 tablespoons of rum and lastly the flour, sifted with half a teaspoon of baking powder and a pinch of salt. Grease and line a springform pan (diameter 19 cm) with a disc of baking paper, grease again, flour with buckwheat flour and fill with the mixture; brush the surface with a beaten egg yolk with a spoonful of milk; bake at 160 ° C for 45-50 minutes.
For the compote: mix 20 g of granulated sugar with 12 g of pectin in a small bowl. Cook the raspberries with 100 g of granulated sugar; after 2-3 minutes of boiling add the sugar with the pectin, bring back to the boil, stirring constantly and after 1-2 minutes turn off and pass through a sieve. Turn out the cake, let it cool completely; then cut it
in half horizontally and stuff it with about 300 g of compote; reassemble the cake, spread the remaining compote on the surface; complemented to taste with fresh raspberries, rose petals
and sprigs of whipped cream decorating with sage leaves.

Tongue and raspberries recipe – Italian Cuisine – Italian Cuisine

Ingredients

60 g raspberries
1 lemon
sugar
50 g onion
240 g dry white wine
140 g fresh cream
1 kg veal tongue
extra virgin olive oil
12 friggitelli peppers
salt
pepper

Duration: 30 min

Level: Easy

Doses: 6 people

For the raspberries
Blend 60 g of raspberries with the juice of 1/2 lemon and 1 tablespoon of sugar; pass them through a sieve to obtain a smooth sauce. Spread another 100g of whole raspberries on a tray and freeze them in the freezer overnight.

For the creamy wine
Chop 50 g of onion and stew in a saucepan with 240 g of dry white wine, until the liquid has evaporated almost completely. Then add 140 g of fresh cream and a pinch of salt, bring back to the boil, turn off after 1 minute and blend
with the immersion mixer. Pass through a sieve to obtain a smoother consistency.

For the language
Cut a boiled and cleaned veal tongue, about 1 kg, into 6 thick slices; brown them with a drizzle of extra virgin olive oil in a pan, together with 12 clean friggitelli peppers, for 3-4 minutes. Season with salt and pepper. Serve the tongue and peppers with the creamy wine; complete with drops of extra virgin olive oil, drops of raspberry sauce and frozen fruits.

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Ingredients For the cake

Ingredients For the compote

Ingredients