Add the two flours in a bowl. Stir and add the eggs in the center, then start to mix and knead until you get a smooth dough. Cover with a cloth and let it rest at room temperature for 30 minutes.
After the rest time, roll out the dough into a thin sheet on a lightly floured surface, then cut the noodles. Create small nests by rolling a couple of noodles at a time, cover again and let it sit for another 30 minutes.
After this other half hour, prepare the seasoning: Brown the diced pancetta and the rosemary in tufts with a little oil. Add the coarsely chopped chestnuts and blend with the wine. Meanwhile boil the noodles in boiling salted water for just a couple of minutes, then drain and add them to the pan with the sauce. Stir in pecorino and pepper and season with salt.
Chestnut noodles are ready, serve them immediately!
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
First chop the walnuts roughly. Then take the chicken slices, if necessary, flatten them slightly with a meat tenderizer, and flour them. stuff each slice with a piece of cheese and some nuts, then close it in a wallet.
Heat a little oil in a non-stick pan, then start cooking the chicken, trying not to reopen the slices. Cook on medium-low heat on both sides, browning well, then season with a little salt.
The gorgonzola chicken is ready: decorate with a little chopped walnuts and serve immediately.