Silicon molds for muffins or other shapes (each for about 100 ml content)
2 egg yolks
60 g sugar
4 tablespoons amaretto liqueur
4 egg whites or 1/2 cup heavy cream
Serving suggestion (to taste)
Shaved chocolate (white or dark chocolate)
250 g strawberries
Amaretto liqueur to taste
Heavy cream (whipped) to taste
Place the chopped white chocolate in a small plastic bag and close it tightly with a knot.
Hold the bag over the knot and dip the part with the chocolate for 2 seconds in hot water. Take out and knead the bag with the chocolate with your fingers, dip very shortly again and knead. Repeat until completely dissolved.
Drizzle the white chocolate on the sides of the molds. Place in the freezer for 30 minutes.
Melt dark chocolate in a bowl over a pot of hot water stirring constantly until dissolved. Remove from the heat. Brush the sides and the bottom of the mold using a food-safe paintbrush with the dark chocolate taking care not to damage the white chocolate decoration. If needed prepare more melted dark chocolate to make the cups walls thicker.
Place in the fridge to cool down and to set completely.
Gently remove the cups from the molds and place them in chilled place
Beat egg yolk in a heatproof bowl with about 40 g of sugar until fluffy.
Add the amaretto and place the bowl over a pot of boiling water; take care that only the steam and not water gets in contact with the bowl.
As soon as the zabaglione begins to rise place the bowl over in vessel with cold water and stir from time to time until cooled down. Place in the fridge
As soon as the zabaglione is cold, beat the egg whites to stiff peaks (or the heavy cream) add the sugar and beat until glossy. If using the heavy cream do not overbeat!
Gently fold the beaten egg whites (or heavy cream) under the zabaglione.
Fill the mousse in the chocolate cups and refrigerate (for a chilled mousse) or freeze for at least 2 hours (for ice-cream mousse) or until needed. Best use the same day.
Prepare shaved chocolate
Arrange sliced strawberries in single plates, spoons some amaretto over them.
Place the filled chocolate cups in the plate near the strawberries.
This kind of flatbread is a very popular street food from the Italian region called “Emilia-Romagna” but now you can find it not only in Italy but in many other countries.
The original piadina is non-fermented bread prepared with lard, but in this version we will use the sourdough starter (perfect if you need to refresh it) and I will use olive oil instead of animal fat.
I can remember the piadine as streed food, filled with thin slices of prosciutto crudo or with cheese.
Today you may find all kind of piadinas, filled with many different ingredients but the most important thing is to enjoy it still warm, soft inside and crunchy outside.
My filling this time? Smoked salmon with a fresh guacamole sauce with chopped tomatoes. So good!
Italian Flat Bread with Sourdough Starter – Piadina al Licoli
Dissolve the sourdough with the water, add flour add the other ingredients and knead well until combined and it comes together (use a kneading machine if you have it!). If necessary add a few more tablespoons water.
Wrap with foil or cover with a bowl and lest rest at least 60 minutes.
Cut into 6-8 slices and shape them into balls, place them on floured surface, cover with an inverted big bowl and let rise until when almost doubled.
Roll out each ball to rounds of about 25 cm (10 inches). You will not need flour on the table.
Put the rolled out piadine on a tray using parchment foil to separate them. Or prepare them one by one cooking them just after rolling each one out. Pinch each one with the fork all over the surface before cooking them.
Now heat up your non-stick skillet to medium high. Don’t add any kind of oil or fat!
Bake dry on the first side, when well roasted, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking if necessary pinch them and turn them with the fork. In about 3-4 minutes they should be ready.
Tip: I have two old nonstick pans that I reserved for this recipe or to roast nuts. I use both at the same time!
2 tablespoon Dijon mustard, if possible with whole grains
1/2 teaspoon nutmeg
2 tablespoons cream cheese
1 cup croutons
Salt and black pepper to taste
½ cup thinly sliced parmesan cheese
Walnuts, enough to top each mushroom
Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
Place the cups on an ovenproof mold (opening up).
Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
Top with the parmesan cheese.
About 10 minutes before baking preheat the oven to 200°C/400°F.
Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
After the cookies I’ve prepared last week, I’ve decided to prepare some more simple cookies these came out so good and cute, that I could not wait until they were home and I had so send them a photo of them.
The preparation was very easy, I simple made the dough with the food processor and this saved me a lot of time.
For the shape I tried different methods and finally I found that the citrus press would make e the best job and it was so quick! Don’t forget to dust the dough balls, so they won’t stick to the citrus press!
These quick and simply flavorful cookies are the perfect snack for you while you are studying or in the office as energy source when needed. If for breakfast, on the way to work or for a short break (school or work) they are always very welcome.
Biscotti rustici al limone – Italian rustic cookies with lemon
A volte non ci vuole tanto tempo per un delizioso pasto saporito e attraente per l’occhio.
L’ispirazione mi è venuta semplicemente dagli ingredienti disponiboli in casa e come al solito suggerisco di adattare la ricetta a ciò di che avete e alla stagione.
Il salmone naturalment ce l’avevo, ma la ricotta no, in compenso una bella porzione di formaggio fresco in un imballaggio già aperto faceva proprio a mio caso. La scorza di limone l’avevo già pronta in congelatore dal momento che prima di usare il succo di limone, sempre salvo la scorza grattugiandola in anticipo e ponendola nel freezer. Ah si, i cannelloni! Quelli li avevo in cantina, mezza confezione (equivale a circa otto pezzi ovvero 120 grammi) sono bastati ed avanzati per due porzioni. Vedure semplicemente zucchine e carote, ma spinaci, funghetti (an
che se di scatola) o altre verdure come fagiolini mangiatutto potroebbero andare benissimo.
A tasty and an attractive meal does not necessary require a lot of time! As usually my recipes are based on the ingredients available and an improvisation according to vegetables of the season.
In the fridge I had the smoked salmon, the veggies an open packages of cream cheese (no ricotta, sorry), in the freezer the grated lemon zest and in the pantry a package of cannelloni (I used only half of the package, corresponding to 120 g or 8 cannelloni). This was more than enough for 2 portions.
Other veggies as spinach, mushrooms (as well from the tin), bean, peas or what you like would be great alternative as well.
120 cannelloni from the package (8 pieces) or 8 lasagna sheets
100-120 g smoked salmon, chopped
150-200 g ricotta or cream cheese
1 tablespoon grated lemon zest
1 beaten egg
Red chili flakes to taste
Salt and pepper to taste
Veggies (about 2 cups, choice to taste). My choice:
1 cup carrots, peeled diced
1 cup zucchini, diced
2 tablespoon margarine or butter
2 tablespoon all-purpose flour
1 1/2 cups milk
2-4 tablespoons white wine, to taste
Red chili flakes to taste
1 dash nutmeg or to taste
Salt and pepper to taste
Bring water to boil in a pot, add salt and boil the pasta until it begins to soften but it keeps the shape. Take out of the water and place them on an oiled working surface.
While water is heating combine with the ingredients of the filling in bowl.
Fill the cannelloni (one by one) using the spoon holding them vertically with the hand. Place them in the mold. If you have leftovers of the filling, don’t worry, you can add this to the finished béchamel.
Preheat the oven to 200°C/400°F.
Arrange vegetables around the cannelloni. If necessary (depend on the kind of veggies) cook the veggies a few minutes in the hot water of the pasta.
Prepare the béchamel melting the margarine in the pot and adding the flour. Stir constantly until the flour begins to take color. Remove from the heat and add liquids at once; stir immediately until combined. Bring to boil and season to taste.
Pour the sauce over the cannelloni and the veggies (take care to cover all the cannelloni as they require the liquid to finish cooking).
Bake at 200°C/400°F for about 20-30 minutes until the cannelloni begins to brown.