The banana dessert it is a delicious and easy to prepare dessert, perfect for those who love exotic and fruity flavours. This dessert involves the use of ripe bananas, which are mashed and mixed with eggs, sugar and spreadable cheese. The mixture obtained is then cooked in the oven, creating a soft and fragrant cake, with an intense and enveloping flavour. The banana dessert is ideal for breakfast or a snack, but can also be served as a dessert after dinner, accompanied by a cream or chocolate sauce. The preparation is simple and quick and the result is exceptional.
Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.
Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.
Step 4
Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.
Step 5
Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.
Step 6
Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend with a splash of white wine.
Step 7
Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.
Step 8
Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.
Recipe: Sara Foschini, Photo: Maurizio Camagna, Styling: Beatrice Prada
Here is a dessert that is easily prepared, in a very short time, and which is perfect from the side breakfast to the end of the meal passing through the snack. It’s about the honey tart with walnuts and hazelnutsvery sweet and crunchy.
In our recipe we used one shortcrust pastry already ready, but if you have time you can prepare it at home. We then rolled it out and brushed it with honeyheated in a bain-marie. Above we have arranged the hazelnuts cut in half hey walnut kernelsthen we baked it in the oven and covered everything again with honey once the cake was out of the oven.
Besides the taste, the difference in this one tart the orderly way in which you have arranged the driedfruit will also do it concentric circles and scenographic. Test yourself!
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