Tag: Sweet

the sweet of Alessandro Borghese (to try) – Italian Cuisine

You can taste it until February 24 in the menu of AB-The luxury of simplicity, the chef's restaurant in Milan, or prepare at home with this recipe

If it is true that Valentine's day is the most "sweet" party there is, so to celebrate it you can not miss a special dessert, the indispensable conclusion of all dinners, especially those romantic.

This is why, on February 14th, Alessandro Borghese he thought of a new dessert that will be possible to taste in his restaurant "AB – Il Lusso della semplicità" in Milan for a limited period of time. "Like a stone", so the chef has called his creation, will be on the menu until February 24 as a gift for your half.

If you are skilled in the kitchen you can also try to replicate it at home with the chef's recipe!

Like a stone – the recipe

Ingredients for 4 people
250 g fresh cream
40 g sugar
40 g yolk
40 g Philadelphia cheese
125 g of robiola
40 g white chocolate
25 g of hazelnut cream
3 g of jelly
1 white velvet can
16 g caviar
Gold leaf q.b.

For the sauce:
100 g fresh beetroot
1 g of salt
5 g of sugar

For the biscuit:
60 g Digestive type biscuits
18 g butter

Preparation
Cook the beet in the microwave for 10 minutes in a closed container with the film and blend with salt and sugar. Pass the mixture in a fine mesh sieve to obtain a smooth and homogeneous sauce.

In a saucepan mix the cream, egg yolk and sugar until you bring them to 82 ° C. Remove from heat and add the hazelnut cream, then Philadelphia, robiola, white chocolate and jelly. Put the mixture into molds of the desired shape, without filling them to the brim and let cool in a blast chiller up to -20 ° C (at home in the freezer for 5-7 hours).

Frull the biscuits with the melted butter and spread the mixture until completely fill the molds and let cool. Once solid remove from the molds and pass the velvet spray for the "stone" effect. Leave in the refrigerator for a couple of hours before serving.

Plate with beetroot cream and decorate with caviar and gold leaves.

From sweet hummus to three desserts with chickpeas: recipes – Italian Cuisine

A cocoa version of Middle Eastern sauce and more. Did you know that you can make lots of sweets with chickpeas?

Yes, you read that right, let's talk about it sweet hummus, that is, one cream based on chickpeas and cocoa that we are sure will revolutionize your idea of dessert.
Easy to prepare and super healthy, this cream to spread and eat spoon will become your favorite sweet treat.

Hummus: the basics

Hummus, for those who still do not know, is one Middle Eastern sauce based on chickpeas, tahina and lemon juice.
Many love to enrich it with other ingredients such as beetroot, lentils or avocado to transform this light and tasty recipe and accompany it to many dishes.
With the hummus you can fill a sandwich, you can accompany the vegetable balls or the classic falafel always made with chickpeas and you can also serve with a raw vegetables or a gardener.
But the sweet hummus is what?

Variants of the hummus

Browse the gallery

Recipe of sweet hummus

To prepare this sort of cocoa mousse you simply have to blend 250 g of cooked and well washed chickpeas with 120 g of maple syrup, 3 tablespoons of vegetable milk or water, 20 g of bitter cocoa, 2 tablespoons of almond or tahini cream, a teaspoon of vanilla extract and a pinch of cinnamon.
Once you have prepared the cream, which must be very soft and velvety and should not have lumps, you can enrich it with some grains of hazelnuts and pistachios or with drops of dark chocolate, or with both.

Hummus but not only: three sweet recipes with chickpeas

Chickpea biscuits
Perhaps not everyone knows that with the chickpeas you can prepare a delicious and very light pastry.
Just mix together 200 g of boiled chickpeas, 150 of almond flour, 30 g of brown rice flour, 100 g of rice malt, 30 g of corn oil and 50 g of apple juice.
Once the mixture is ready, you can use it as a base for a tart or to make biscuits.

Chickpea cake
With the chickpea flour you can prepare a delicious breakfast cake for a snack of the whole family.
Mix well 80 g of chickpea flour with 250 g of water and add 20 g of brown sugar, 25 g of bitter cocoa, 60 g of peanut oil and a sachet of baking powder. Spread in a buttered cake tin and bake at 180 degrees for 35 minutes.

Frolle filled with chickpeas
These are filled sweets, like ravioli, a little 'more calories than the previous, but really very tasty.
For the pastry work 500 g of 00 flour with 200 g of sugar, 180 g of soft butter, 1 whole egg + 2 egg yolks and the grated rind of a lemon.
Roll it out not too thin and cut it out with a glass.
Put in the center of each circle a filling made by chopping 300 g of cooked chickpeas, 3 tablespoons of bitter cocoa, 100 g of sugar and a little anise liqueur.
Close sealing the ends well with a fork and cook at 180 degrees for 20 minutes.

Chickpeas and inspirations

Are you curious to discover other very original sweet recipes based on chickpeas and more? Read our article on Legumes Desserts.

Remember also that the chickpea preservation water is almost magical and is used to prepare many recipes. Do not throw it away!
From mayonnaise to pancakes here are 5 recipes with aquafaba.

Browse now our gallery for more tips to taste the sweet hummus and use chickpeas in an alternative way!

The wine of the week: Primitivo di Manduria sweet natural 2017 Varvaglione 1921 – Italian Cuisine

In Puglia, old vineyards in alberello, the sea and the sirocco wind give a sweet red wine of great charm

A glass of wine tells many stories. It speaks of a territory, of a vine, of a specific productive culture. And then he speaks, so much, also of those who produce it. Chicca, for example, tells of Francesca, a young woman who is completing her studies in enology in Udine, the youngest of the Varvaglione boys and the last one who still has to graduate. The other two, Marzia is Angel, already working in the company, alongside his father Cosimo and mother's Maria Teresa, and represent the fourth generation of a family that produces wine for almost a century.

«My husband wanted to dedicate a wine to each member of our family, says Maria Teresa (her is Primadonna, a chardonnay aged in wood with ample and generous aromas). «Il Chicca, the only Varvaglione company label to be protected by Docg, is a Primitivo di Manduria … Sweet and natural like you.

We are at Leporano, a handful of kilometers from Taranto, in the heart of the production area of this dark berry vine, which is the most famous of Puglia and which also appeals to Americans and Chinese. Here the vineyards grow again to sapling, an ancient system of breeding that resists in some areas of Southern Italy. The plants are low, twisted and very, very old. The sea is very close and the sirocco wind, which blows to the ground, brings so much salinity to the land. Just this salt, this scent of sea, is found in the wines produced by Varvaglione and gives the Chicca a burst of flavor. The sweet part is instead entrusted to the long maturation of the grapes, which are left on the plant until they begin to dry, so the water evaporates and the sugars are concentrated. The result is an almost chewing red, which smells of cherry, ripe plum and black currant; the short aging in wood enriches it with a light spicy note, which adds a little complexity to a glass that you drink with ease and pleasure, at the end of dinner or in combination with a blue cheese platter.

Why now: It's perfect for after dinner in front of the fireplace.

As did: after the harvest, which takes place between the beginning and mid-October, the vinification takes place with a long maceration of the grapes at a controlled temperature, which stops spontaneously at 15 degrees alcohol. The wine then ages in 10 hectolitre barrels for about 8 months.

To combine with: sweets made with almonds, chocolate, blue cheeses.

Serve it to: 12-14 ° C

Price: 15 euros

varvaglione.com

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