Tag: tile

Tile cake recipe with butter cream and dry biscuits – Italian cuisine reinvented by Gordon Ramsay

Tile cake recipe with butter cream and dry biscuits

There Butter cream and dry biscuits it’s a delicious cake, very easy to do. He’s getting ready in layerslike a tiramisu, but dipped in coffee biscuits instead of ladyfingers and using a cream whipped with butter, sugar, egg yolks and Marsala instead of mascarpone cream.

To prepare this dessert our own Photo Editor Elena Villa he gave us the her grandmother’s recipeMaria Stella Seminara, and also a piece of her childhood: «The rhythmic noise of the hand whisk to whip the delicious cream is an indelible memory of the summers spent at the lake with her grandparents, she told us.

Once composed, the tile cake – as some call it – it should be left to rest in the fridge for a few hours before enjoying it snack or at the end of the meal. Also discover: Biscuit and lemon cream cake.

Smoked salmon tile – Italian Cuisine

»Smoked salmon tile

Chop the natural salmon and chives and mix them with robiola, Philadelphia and a little pepper.

Line the mold with cling film and line it with the smoked salmon, slightly overlapping the slices and letting the slices overflow a little from the mold.

Fill with the filling, level the surface well and cover completely with the salmon slices, then close the film over the salmon terrine and let it rest in the fridge for at least 2 hours.
When ready to serve, open the film, turn over on a serving dish and remove the film definitively.

The smoked salmon tile is ready, decorate as desired and serve

Incoming search terms:

Recipe Tile of zucchini and ricotta – Italian Cuisine

Recipe Tile of zucchini and ricotta

  • 900 g 4 large courgettes
  • 400 g ricotta
  • lemon
  • basil
  • shelled pistachios
  • salt
  • pepper

To prepare the tile of zucchini and ricotta, mix the ricotta with salt, pepper and the grated zest of 1/2 lemon.
Check the courgettes and cut them into very thin ribbons with the mandolin or with an arched potato peeler.
blanch in salted boiling water for 30 seconds, cool them in ice water, then drain and spread them on a tea towel. Dab them with kitchen paper to dry them.
lined 2 small plum cake molds (length 15 cm, width 6 cm) with the courgette ribbons: arrange them horizontally, slightly topped, leaving them spilling over the long sides.
spread a layer of ricotta on the courgettes, then cover with other strips, this time lengthwise, forming a uniform layer.
proceed with another layer of ricotta, one of zucchini and another of ricotta, then tuck the ribbons of zucchini overflowing over the filling making them stick.
Store the molds in the refrigerator to cool for at least 30 minutes.
serve completing with chopped pistachios and fresh basil.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page