The "sanguinaccio" recipe

The pudding - dessert spoon you eat together to chat or ladyfingers. Typical of Carnival

ingredients:

     1 Litre of milk
     80 g of starch
     200 g of chocolate (bitter)
     500 g of sugar
     200 g. dark chocolate
     100 g butter or margarine
     1 sachet of cinnamon
     1 sachet of vanilla

In a saucepan, pour in the cocoa, sugar and starch, stir and add milk, stirring constantly, slowly.

Place the pot over low heat, add butter, chocolate and always scrambling to bring the whole boiling. Turn off and add the cinnamon and vanilla. Leave to cool.

Le chiacchiere o bugie (sweet of Carnival)

Ingredients
 250 g of flour2 eggs25 g of butter20 g of granulated sugara small glass of brandysugar abundant oilfor frying (or lard)a pinch of saltToolsThe pasta machinea wheel cutterequipped with a pan to fry basketPreparation
 Prepare the ingredients Let soften the butter from the refrigerator and cut into small pieces. Gather the flour, mix in the salt, make a fountain, combine the granulated sugar and pour in the middle of the lightly beaten eggs and bits of butter.

 Work to Begin kneading the dough with your fingertips: the first mix the eggs and butter with the sugar and flour, then pour a glass of brandy and knead the dough with both hands by combining, if necessary, even a little 'brandy.

 Divide into pieces When the pasta is homogeneous, a ball, cover with a towel and let rest for half an hour, take it back and divide it into 3-4 pieces. Flatten a piece and pass between the rollers of pasta machine set on the space larger.

 Roll out the dough rolls Bring a notch and ripassatevi the dough, folded into 3 parts, introducing it in the opposite direction to the previous year. Repeat a few times, then continue to spend the dough between the rollers squeezing as space, until the last notch.

 Cut out the shapes Continue this until you have laid out all the dough, then, with a toothed wheel, cut the dough into rectangles about 10x6 cm and 10x2 cm strips of approx. Slit in two points and rectangles softly knotted strips.

 Fry the Heat plenty of oil in the pot talking to the fried, while it is hot, soak up the chatter, turn it gently, drain well browned, place them on absorbent kitchen paper and sprinkle with powdered sugar.

Saint Honore Cake at home

Ingredients for the sponge cake125 gr. Cake flour, 120 gr. sugar, 3 eggs, 1 pinch of salt, the grated rind of half a lemon, 4-5 gr. (Half a sachet poor) of baking powder for cakes.Ingredients for cream:3 egg yolks, 100 gr. sugar, 80 gr. of flour, 500 ml. milk, grated whole lemon (yellow part only), 250 ml. of sweetened whipping cream, 1 heaping tablespoon of cocoa.For the decoration:7-8 small puffs ready, 100 ml. sweetened whipped cream, chopped hazelnuts.For the caramel:2 tablespoons sugar, 1 tablespoon of water.For the syrup:150 ml. of water, 150 gr. of sugar, 150 ml. rum or orange liqueur.Preparation:Preparation of SpongeIn a bowl fitted to cream the eggs and sugar, add a pinch of salt, the grated rind of lemon and gradually the sifted flour, add baking powder sifted for last. Pour the mixture into a buttered and floured baking pan of 22 cm. and bake in a preheated oven at 180 degrees for about 40 minutes. After the cake baked let it cool.Preparation of creamIn a saucepan fitted to cream the egg yolks with the sugar, gradually add the sifted flour and add milk stirring constantly flush and lemon peel, place the pan on the stove over a medium flame and stir with a wooden spoon stirring in the same direction until the cream thickens.
Remove cream from heat, remove the lemon zest and let cool, stirring occasionally to prevent the development of the skins surface. Then add the whipped cream to the cold stirring gently from bottom to top. If the cream becomes too soft, put it in the fridge to make it firm.Preparation of caramelIn a saucepan put the water with the sugar, stir and boil slightly; remove from heat and add the liqueur chosen. Leave to cool.Fill the puffsSyringe filled with a pastry cream with the cream puffs. Put a pan on the fire-stick with the 2 tablespoons of sugar and a tablespoon of water, you still liquid caramelize and remove from heat and quickly dip the top of each puff, bring the cream puffs on a plate and let them cool.Final phase: Preparation of Saint HonoréTake the sponge cake with a knife and cut the crust all over the side, then cut the sponge cake into 2 discs and pour the syrup prepared. Put in a bowl 5-6 tablespoons of white cream in another bowl put another 5-6 tablespoons of cream and add a heaping tablespoon sifted cocoa, stir gently until a uniform color, then put 2 bowls in the fridge .Pour remaining cream in a part of the lower cavity of the cake and smoothed with a spatula, close with the hard top and side edges of cake and spread with remaining cream.Sprinkle the edge of the cake with chopped hazelnuts. Arrange the cream puffs crown on the cake, leaving a small space between each other. Whip the cream for decoration and flourishes with a syringe in the spaces formed between puffs.Cake DecorationShoot the 2 bowls from the fridge and with the help of piping bag or syringe with nozzle cake of your choice, decorated the cake alternating with the white chocolate cream.Put the cake in the refrigerator until ready to serve.
Please note thatFor the amount of wet Regulator to your liking.In place of the hazelnuts, you can use the crumbled biscuits.The ingredients for the cake is a sponge cake with a diameter of 22 cm. You can also use a recipe of your choice to make sponge cake

Tagliatelle with porcini mushrooms and cream

INGREDIENTS

500 grams of mushrooms (fresh or frozen) - 400g (2 packs) of cream Cream Great Kitchen with porcini mushrooms
4-5 sprigs of parsley
  5 tablespoons extra virgin olive oil
100 ml dry white wine
salt
Approximately 200 ml vegetable stock
400g egg noodles
pepper - grated parmesan cheese
garlic

PREPARATION

IMGP0961.JPGTogliere the radicle earthy mushrooms, if fresh, then rinse briefly under running cold water to remove excess soil. Slice or dice.
Wash the parsley, select the leaves and chop finely with a crescent on a cutting board.

IMGP0962.JPGMettere oil in a pan and bring on the heat, saute a clove of garlic and remove when golden brown, then add the mushrooms, let them cook for two minutes, sprinkle with white wine.

Cook for a couple of minutes over high heat, add a pinch of salt, a teaspoon of chopped parsley, cover and cook for 10-15 minutes.

IMGP1803.JPGGirare from time to time and add the broth if the sauce dries too much.
Add the cream Great Kitchen, stir and cook for 5 minutes.

Boil noodles in salted water and drain just before, add half a ladle of pasta cooking water into the sauce pan, then turn on the heat and add more chopped parsley.

IMGP1804.JPGSaltare drain the noodles in the pan over high heat for a few minutes of the sauce, stirring frequently.
Serve immediately with a generous sprinkling of pepper and Parmesan.

APPLE CAKE AND WALNUTS

INGREDIENTS
200g flour
170g of sugar
150g of butter
3 eggs
3 apples
chopped walnuts to taste
1 lemon
a packet of baking powder
milk

PREPARATION:

  To begin peel the apples and make it into cubes and 2 thin slices, sprinkle with lemon to prevent blackening. Then mounted the egg whites until very firm.

apple and walnut cake, cooking, recipes, recipe, nuts, cakes, cake, apples, recipes, recipes from Sardinia, crostataIn another bowl, beat the egg yolks with the sugar and melted butter in a double boiler, stir in the flour a bit 'at a time, the yeast, then add the egg whites beaten stiff. If the dough is too stiff, add a dash of warm milk

The dough should be soft but not fluid. Finally, add the diced apple and walnuts and pour mixture into the mold.

Decorate the surface with apple slices and bake at 180 degrees in a convection oven for about 40-45 minutes.

rigatoni with meat sauce

 

Ingredients (serves 4)
• 350 g rigatoni
• 150 grams of lean minced lean beef
• 50 g of chopped pork loin
• 50 grams of lean veal chopped
• 30 g of sausage
• 1 onion
• 1 bunch of basil
• 1 sprig of rosemary
• 2 sage leaves
• 1 bunch of parsley
• 1 / 2 clove of garlic
• 1 bay leaf
• 2 tablespoons extra virgin olive oil
• 250 grams or 100 grams of ripe tomatoes. of bald
• 1 / 2 cup of red wine
• 2 tablespoons grated Parmesan cheese
• salt and pepper

preparation

To blanch the tomatoes in boiling water, drain, remove skin, seeds, water them, and chop coarsely.

Peel the onion and garlic, wash, dry and chop. Clean the basil, parsley, rosemary, sage, wash, dry and chop.

In a saucepan with the oil to soften the chopped onion, garlic and herbs without leaving it brown. Add the beef, pork and veal minced, crumbled sausage, bay leaf and fry the meat over high heat, stirring well and making color with a wooden spoon, then pour the red wine and let it evaporate into focus lively.

  Now add the tomatoes roughly chopped, a pinch of salt and freshly ground pepper and continue cooking over medium heat for about 1 hour.

  Cook the pasta in boiling salted water.

Pour the sauce into a large pan, add the rigatoni al dente and drained 'shuffling', ie make them cook for a few minutes, add butter and grated Parmesan cheese.

FETTUCCINE WITH SAUCE 'LAMB, ARTICHOKE AND CHEESE

INGREDIENTS: 400 g of noodles, 300 grams of lean lamb, artichokes, 4, 50 g onion, 50 g carrot, 50 g celery, vegetable stock 800 ml, 50 ml white wine Vermentino, 1 clove of garlic 1 sprig of thyme, 1 bay leaf 4 tablespoons of oil Ages 60 g pecorino cheese, salt and pepper.

PREPARATION:

Cut the flesh into chunks of lamb, brown it in a pan with olive oil, a clove of garlic and herbs. Pour the white wine, then add the celery, carrot and onion and thinly sliced ​​artichokes.

Pour the broth and cook for 25-30 minutes, moistening if necessary with another hot stock.

Cook the fettuccine in boiling salted water and pour the sauce with a ladle of cooking water.

Jump for a few minutes with a sprinkling of pepper and a little thyme. Serve with pecorino shavings.

macaroni and cheese

Ingredients for 4 people:

350 grams of pasta macaroni format
30 grams of flour
quarter of a liter of milk
10 basil leaves
parsley
a clove of garlic
3 tablespoons tomato paste
80 grams of pickled tongue in 2 slices
a red pepper
butter
Salt and pepper
grana Padano

Preparation of macaroni and cheese:

Melt 30 grams of butter in a small saucepan, add flour, seasoning and stemperatela in dilute it gradually with the warm milk. Put the peppers in an oven heated to 200 ° for about 30 minutes, or pass it on gas flame until the skin is crispy.

Prepare the white sauce. Pass the pepper under running water for skinning, then place in blender with the white sauce, garlic, tomato, basil and parsley, washed and dried already.

Drain the macaroni until al dente and toss immediately with half the sauce and diced the language. Pour into a baking dish, cover with remaining sauce and 2 tablespoons grated parmesan cheese. Gratin in the oven at 190 degrees for fifteen minutes.

Serve immediately macaroni to taste the best.

Creamy risotto with salmon

ingredients
 250 g Arborio rice
 100 g of cream to salmon
 50 g of smoked salmon
 a shallot
 ½ cup dry white wine
 a teaspoon of double concentrated tomato
 a quart of fish stock
 an untreated lemon
 chive
20 g of butter
salt

preparation

1) Stew finely chopped shallots in a saucepan with the butter and a spoonful of hot water for 2-3 minutes, add the rice and toast for half a minute, stirring, moisten with the wine, let it evaporate, add the concentrate and bring the cook risotto combining the boiling broth, little by little.

2) Add at the end of cooking, cream, salmon, turn off the heat and stir to mix up the mixture.

Divide the risotto into warm plates, place the center with a slice of gently smoked salmon and sprinkle all over with the grated rind of half a lemon and a teaspoon of chopped chives. If you like, decorated dishes with 2 stems of chives.

Omelet stuffed with noodles

preparation
300 g spaghetti -
300 g of tomato pulp -
4 eggs -
200 g of mozzarella -
2-3 sprigs of basil -
2 sprigs of parsley -
100 g of sausage spicy Neapolitan -
20 g and 20 g of Parmesan cheese, grated -
a clove of garlic -
5 tablespoons olive oil -
Salt and pepper

preparation
300 g spaghetti -
300 g of tomato pulp -
4 eggs -
200 g of mozzarella -
2-3 sprigs of basil -
2 sprigs of parsley -
100 g of sausage spicy Neapolitan -
20 g and 20 g of Parmesan cheese, grated -
a clove of garlic -
5 tablespoons olive oil -
Salt and pepper

1) Saute the garlic in a saucepan with 3 tablespoons of oil, add the chopped tomatoes, salt and pepper and cook over moderate heat for 10 minutes, the fragrant basil.

2) Cut the mozzarella into slices, and let it drain well. Peel and cut the sausage into slices. Cook the spaghetti in a pot with boiling salted water.

3) Beat the eggs with the chopped parsley, half Parmesan and pecorino cheese, a pinch of salt and pepper.

4) Drain the spaghetti, pass them quickly under cold water, drain well and toss with the egg mixture.

5) Heat the remaining oil in a large nonstick skillet, add half the mixture of spaghetti sauce over distribuitevi tomato, sausage, mozzarella and remaining grated cheese, cover with the remaining mixture, put the lid and cook the omelette over low heat for 5-6 minutes, until the base is formed a golden crust, turn it, helping with the cover, and cook the other side. Serve hot or cold.

1) Saute the garlic in a saucepan with 3 tablespoons of oil, add the chopped tomatoes, salt and pepper and cook over moderate heat for 10 minutes, the fragrant basil.

2) Cut the mozzarella into slices, and let it drain well. Peel and cut the sausage into slices. Cook the spaghetti in a pot with boiling salted water.

3) Beat the eggs with the chopped parsley, half Parmesan and pecorino cheese, a pinch of salt and pepper.

4) Drain the spaghetti, pass them quickly under cold water, drain well and toss with the egg mixture.

5) Heat the remaining oil in a large nonstick skillet, add half the mixture of spaghetti sauce over distribuitevi tomato, sausage, mozzarella and remaining grated cheese, cover with the remaining mixture, put the lid and cook the omelette over low heat for 5-6 minutes, until the base is formed a golden crust, turn it, helping with the cover, and cook the other side. Serve hot or cold.

Macaroni-white omelette - A first course alternative

Ingredients for 4 people:

500 g spaghetti large

100 g of butter

100 g of grated parmesan cheese

4 eggs

1 150 g mozzarella cheese

1 tbsp extra virgin olive oil

Salt and pepper

Preparation time: 15 minutes

Cooking time: 30 minutes

Cook the spaghetti al dente, drain and place in a bowl and still very hot, toss with the butter and chopped. Mix well and let cool.

Slice the mozzarella. In a bowl beat the eggs with the grated Parmesan, season with salt and pepper and stir to warm noodles.

Heat half the oil in a pan and put half the egg mixture and spaghetti, distribuitevi the slices of mozzarella and cover with the rest of the dough, moving the pan on medium heat, cook the omelet from a uniformly then slide it on the cover.

  Lean over the pan and, with a sharp, stop it and turn it over to cook.

Let it cool a bit before you wrap it in aluminum foil for transport.

  This dish, which belongs to the Neapolitan folk tradition, it is more a pie than a real omelet. It must be very compact, high at least 3 or 4 cm and the surface very colorful and crisp.

Jean Carola Francesconi, author of the book "The Neapolitan cuisine," provides valuable suggestions for its cooking: "... Should never put the pan in the center of the stove, but always inclined to be kept handing the flame only a sector of the border and should be moved in the same direction every 2 or 3 minutes to make one complete revolution. in this way the outside and the center of the omelet rosolerà will not burn. the same for the second face.... "