Tag: roses

Carnival Roses – Carnival Roses Recipe – Italian Cuisine

Put in a bowl flour, sugar, butter, eggs, wine and lemon peel, and knead until a smooth and homogeneous dough is obtained.
Cover with cling film and let stand for at least 30 minutes at room temperature.

In the meantime, prepare the cream.
Beat the egg yolks with the sugar, then add the starch and the grated peel, dilute with the hot milk, transfer to a saucepan and cook, stirring constantly, until it has thickened.

Transfer the cream to a bowl, cover with contact film and let cool.

At this point take the dough and roll it out in a sheet of about 1-2 mm (I used the tirasfoglia, as for the chatter) and create flowers with 10 cm, 8 cm and 5 cm molds: you will have to get 8 flowers of each dimension.

Brush the center of the 10 cm flowers with a little water and attach the 8 cm flowers on top, staggering the petals to alternate them.
Do the same with the smaller flowers: wet the center of the medium flowers with a little water and attach the 5 cm flowers, staggering the petals.
Then fry your 8 roses in already hot oil, one at a time, blocking the center with the handle of a spoon, so as to keep the shape.

A couple of minutes per rose will be enough to complete the cooking, after which you will have to lift it and let it dry on kitchen paper.
Once you have got your 8 roses, let them cool slightly, sprinkle them with icing sugar, fill the center with a little cream (now cold) and decorate with a candied cherry.

Carnival roses are ready, serve them immediately.

Recipes with roses – Italian Cuisine

Perfume, delicacy and sweetness. The blossoming of roses is the right inspiration to give a new allure to our menus

"What is in a name? What we call by the name of rose, even if we called it by another name, would still retain the same sweet fragrance . William Shakespeare chose these words to make Romeo speak, in one of the most cited metaphors of love in history. The unmistakable scent of roses and the delicacy of their petals, seem not to need a name to be called, because they are able to tell themselves.

And then, in this May finally arrived to make them bloom in the most beautiful gardens, why not bring this beautiful flower to the table? Its delicate scent makes it perfect for theflavoring sweets and ice creams, but if you want to taste something different, try the rose jam recipe and accompany it with a taste of aged cheeses!

To toast the spring, we thought of a light and fragrant cocktail, based on gin and rose petals, "la petite rouge". THE almond cigars with rose cream they are a perfect recipe to make a brunch unique or to close the Sunday lunch with a fragrant note. The cream with the roses in the recipe can be a good idea to accompany simple cakes like the margherita cake and make them unique and special.

THE rose petals I am a romantic and delicate dessert, perfect for a dinner for two, but also to surprise a friend invited for a tea on the terrace. The scented ice cream instead it is a light and original idea to close the lunch with a light and unusual dessert. Ready to make your table bloom?

Here are our recipes with May roses

Timbale Recipe «of roses – Italian Cuisine – Italian Cuisine

Ingredients

400 g clean chard
400 g robiola
250 g fresh egg lasagna
200 g Roman broccoli with florets
Grana Padano Dop
lemon
pepper
thyme
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of the timbale "of the roses", work the robiola with 50 g of grated parmesan, salt, pepper, a few leaves of thyme, a tablespoon of oil and the grated rind of half a lemon, obtaining a cream. Chop the chards coarsely and sauté them in a pan with a pinch of salt for 2-3 minutes. Boil the Roman broccoli florets in boiling salted water for 2 minutes and drain.
Soften the lasagna by dipping them in boiling salted water and draining them immediately, with a slotted spoon, on a tea towel; blanch and stuff two at a time so that they remain malleable and do not break during filling.
Spread with the robiola cream, sprinkle with chard and broccoli, then close them on the shorter side forming rolls. Cut them in half and arrange the spools obtained gradually standing in a pan (diameter 17 cm, height 4 cm). Sprinkle the timbale with grated parmesan, season with a little oil and bake at 180 ° C for 10-15 minutes.