Tag: Rosemary

Chocolate cake with oil and rosemary – Italian Cuisine

Chocolate cake with oil and rosemary


1) In a bowl, jumbled up the two types of flour, yeast, rosemary and salt. In a second bowl, slam the eggs, add the sugar e you work the mixture with the whisk until the sugar has dissolved completely.

2) Add to the beaten eggs the mixture of flour and oil (one spoon at a time and alternating them) e jumbled up continuously until the dough becomes smooth; then add the rice milk and, lastly, the coarsely chopped chocolate with a knife.

3) Grease a 15×30 cm plum cake mold with oil, line it with baking paper and pour the mixture. Bake at 180 ° for about 1 hour. Check it out cooking by inserting a toothpick in the center of the cake, which must come out dry. Turn out and let cool on a wire rack. Serve the cake cut into thick slices.

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Published 01/17/2022

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Almond and rosemary chocolate sablé – Italian Cuisine

Almond and rosemary chocolate sablé


1) Gather in the mixer the flour with the sugar, the rosemary flowers, the diced butter, a pinch of salt and the almond flour and blend until the mixture is crumbled. United the egg, blend until you get a ball, transfer it on the work surface and mix it briefly with the almonds cut into thin slices. Roll out the dough into a 22 cm square mold lined with baking paper and transfer it to the fridge for 40 minutes.

2) Meanwhile prepared the chocolate dough: blend in a small mixer the sugar with the rosemary needles until a very fine powder is obtained, transfer it to the mixer with the flour, the sifted cocoa, a pinch of salt and the diced butter and blend until the mixture is crumbs. United the egg and blend until you get a ball. Roll out the dough on top of the almond one and let it rest in the fridge for another 40 minutes.

3) Remove the dough from the mold, cut it in slices of 2 cm in width and then in bars of about 3 cm, pass the edges in the brown sugar and place the biscuits on a baking sheet lined with baking paper, keeping them well spaced. Cook them in the oven at 180 ° for 7-8 minutes until they begin to brown, take them out of the oven and let them cool. Prepare in the same way the other biscuits until the dough is finished.

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Posted on 13/01/2022

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Polenta pizza with mushrooms, taleggio cheese and rosemary – Italian Cuisine

Polenta pizza with mushrooms, taleggio cheese and rosemary


1) Clean mushrooms from the earth e rinse them quickly under the water, then dry them well and cut them into slices. Peel And sliced finely garlic. In a pan, warm the oil with the butter, add the garlic and mushrooms and sauté for 5 minutes, stirring often. United the needles of rosemary, salt and pepper and cook for another 2 minutes, until the mushrooms are golden.

2) In a saucepan, courses boil the milk with 1 teaspoon of salt, paid sprinkle the flour and mix. Cook polenta for the time indicated on the package; then, out of the fire, incorporated the pecorino, season with salt, pepper and mix.

3) Pour the polenta in a pan lined with parchment paper forming 4 irregular discs. Cut the taleggio cheese in slices e distribute them on the polenta bases and put them in the oven under the grill at 180 ° for a few minutes, until the cheese has melted. Out of the oven add mushrooms and put the pan back under the grill until the cheese begins to brown. Remove from the oven and serve.

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Posted on 11/01/2022

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