Tag: simple

Raspberry meringue recipe, simple and fast – Italian Cuisine

Raspberry meringue recipe, simple and fast


1 Combine the yolks and sugar in a large bowl and whip them with a hand whisk until a light and soft mixture is obtained. United Marsala and mix gently to prevent the mixture from taking apart.

2 Pour the cold cream into a bowl and whip it with the electric whisk until it becomes soft and fluffy. Then transfer it to the bowl with the yolks mounted, mixing gradually with a spatula with movements from the bottom up and always in the same direction so as not to disassemble the mixture.

3 Gently mix the meringues, roughly crumbled with your hands, to the egg and cream mixture and pour into an ovenproof dish (approx. 20×24 cm). Level the surface with a wet spatula and put in the freezer for at least 8 hours. Blend 150 g of raspberries with lemon juice and icing sugar; then filter the coulis through a fine mesh strainer. Remove the meringue from the freezer, let it rest for 15 minutes at room temperature, sprinkle the surface with the raspberries and the coulis and serve.


the simple recipe with peas and Bergader – Italian Cuisine

the simple recipe with peas and Bergader


The recipe of chef De Pra who celebrates spring, but to do with what's in the fridge … and peas

The starred chef Riccardo De Pra he was inspired by the world of fairy tales of when he was a child to create a recipe with fresh seasonal peas and Edelpilz, Bergader's historic blue cheese born in 1927. This is one of the many recipes created to rediscover the pleasure of being in the kitchen for create simple, but tasty dishes, with ingredients easily available in the fridge of each family, such as cheeses.

Ingredients for 2 people

1 shallot
20 g of butter
2 small potatoes
350 g of fresh peas
broth to taste
toasted bread to taste
100 g Edelpilz Bergader
olive oil to taste

Method

Cut the shallots into slices and fry them in a saucepan with the butter. Meanwhile, cut the potatoes into thin slices and add them to the cooking. When they are almost ready, add the fresh peas and cover with a hot broth. Check the cooking and when the peas are also soft create a cream using an immersion blender. Plate and garnish with the croutons and the crumbled Edelpilz Bergader cheese. Add a drizzle of olive oil and serve on the table.

The biancomangiare, a simple and delicate dessert, quick to prepare – Italian Cuisine

The biancomangiare, a simple and delicate dessert, quick to prepare


It is an easy dessert to prepare and that can be served in many ways: fresh fruit, chopped almonds or, for the sweet tooth, with melted chocolate

In history, the blancmange it was a savory preparation, made with turkey or chicken meat, rice flour diluted in goat, sheep or almond milk and cooked for a long time, until the liquid had thickened. There was also a version in which the chicken was replaced by fish such as pike or trout. In the seventeenth century, biancomangiare became a soup and also a milk-based sauce with which to season boiled meats. The hallmark of all these recipes was the white color of the ingredients.

Blanc manger, the name with which it is mostly identified currently, hides a French origin. From France then it would spread throughout the West, becoming a sweet and no longer salty preparation, a almond and fresh cream base.

The Sicilian version

This dessert is part of traditional Sicilian sweets, and its origin dates back to the Arab domination of the island. The famous ones are used here Noto almonds, very fragrant, and, in the Platani Valley, orange or lemon zest is also added to the milk, for a fresher flavor. In the province of Ragusa, on the other hand, Mangiarbianco is served with drops of local honey.

The recipe for blancmange

Ingredients

200 g peeled almonds – 150 g sugar – 500 ml fresh milk – 500 ml fresh cream – 16 g fish glue – 1 tablespoon of Cointreau

Method

First heat the milk in a saucepan without boiling it. In a mortar, chop the almonds until they become a grain. If you prefer, you can use a mixer. Add the sugar to the almonds and pour everything into the milk. Masculate well and leave to infuse for a whole night. After this time, filter the milk with a tea towel. In a bowl, soak the gelatine in cold water and, when it is soft, squeeze it and add it to the almond-flavored milk. Put the milk again in a saucepan to heat, until the gelatine has completely dissolved. Wait for the mixture to cool and then add the spoonful of liqueur. Meanwhile, whip the fresh cream until stiff and then, with a spatula, add it to the milk, mixing from the bottom upwards, making sure that it is not disassembled. At this point, pour the blancmange into a container and leave to cool in the fridge for 4 hours before serving. You can pour it in individual cups, for a more elegant table.

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