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QUARANTACINQUESIMO!!!




An explosion of sweetness! for my forty-fifth birthday! Saturday March 10! little wonder that I'm missing for half a century ah ah ah!

chocolate and cream to go! Go!

this is the first time I make a cake, high narrow the results I loved it!

I made a sponge cake without yeast, with the usual cocoa

sugar 7 eggs

240 240

flour 80 g cocoa

I stuffed with a layer of whipped cream, the middle one layer of whipped cream and chocolate and even a cream

per guarnire una ganache con

200gr di cioccolato fondente e

200gr di panna

ho sciolto la cioccolata con la panna lasciato raffreddare un poco e ho guarnito.

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QUARTA DISFIDA DEL SOFFRITTO AD ARIANO IRPINO























In these days of winter with a tail biting cold I just want a good hot tea and a Dolcino sciuè sciuè doze as my son says! Women's Day this year to coincide with the Mardi Gras I prepared a classic lasagna Bolognese have not prepared the talk it pancakes! without will have!

Sunday I was 6 at the fourth review of the fourth duel of the slow food fried pork Ariano Irpino jury as well and they all fried I ate so many things that I feel good for the entire 2011! And also drank good wine Aglianico and the PITATZA SCAZZUSO.Un Dolcino particular that I liked very much was a sweets an olive green that looked like it had filled with oil and lemon delicious!

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A 33 SHEET CAKE PASQUALINA

I could do it with a few sheets? No !!!... I wanted to play the old recipe that indicates its use of 33 sheets relating to years of Christ!

not hide that alone is a big job but the taste and the results are great!

If you did not really want so you can decrease to 20 layers to obtain a similar result!

Ingredients for the dough:

• 1 kg wheat flour 00
• 200 grams of wheat flour
• 2 teaspoons of salt
• 4 tablespoons extra virgin olive oil
• 450 grams (approximately) of warm water

Ingredients for filling 1 layer:

• 800 grams of boiled spinach and squeeze
• 1 onion
• 1 bunch fresh marjoram
• 50 gr butter
• 1 bunch fresh marjoram
• 50 grams of grated Parmesan
• Sale
• Pepe
• 2 eggs

How to make batter 2 ° layer:

• 600 grams of ricotta
• 2 eggs
• 50 grams of grated Parmesan
• salt
• pepper
• nutmeg
• 5 eggs + 5 nuts butter

Procedure:

Prepare the dough by mixing the ingredients with the help of water to obtain a quite soft but elastic dough.

Cover with foil and let rest 30 minutes. Divide the dough into 33 pieces roughly the size of a tangerine and arrange on the table, cover with plastic wrap and let rest again for 30 minutes.

Meanwhile prepare the stuffing:

Finely chop the onion and simmer a few minutes with the butter. Add

le bietole leggermente tagliate a coltello , la maggiorana tritata e fate saltare. Aggiustate di sale e pepe, togliete dal fuoco e fate freddare bene.

Una volta pronta aggiungete il formaggio e le due uova.

Passate al setaccio la ricotta e lavoratela aggiungendo le 2 uova , il formaggio, il sale, il pepe e la noce moscata.

Preparazione della torta:

Prendete una teglia tonda da circa 24 cm e ungetela per bene di olio.

Prendete un pezzo di pasta per volta , infarinatelo leggermente e stendete a mattarello fino alla dimensione di 20 cm circa di diametro. Prendete la sfoglia in mano e scrollatela dalla farina in eccesso. Allargatela con il dorso delle mani allargandola fino ad ottenere una sfoglia thin (clear) without breaking it.

Put the first sheet pan lined on the bottom and right edges so the dough comes out. Grease well with oil to the dough just settled.

Do the same for another 15 pieces making sure to brush well with oil and always adhere to the sheets on each other.

When you put the dough 16 ° (do not grease it) paid within the first layer of stuffing (beets) and level.

Pour the second layer of filling (the cheese) and level well.

ricotta on Form 5 "nests" with a spoon all around the perimeter (they host the eggs and then have to be deep enough).

system in each nest a knob of butter and an egg. Add salt and pepper and sprinkled with grated cheese.

Spread the 18th of pasta dough and making it adhere to the edge of the pan stretch it (so that the dough is thin later).

the same method precendedo each puff from the oil. Once concluded

pull the edges down so that dwindling rifilateli and 2 cm from the edge of the pan. Assottigliateli again with your fingers and close the pie by folding the edges inward and mash with a fork (or as I did pinch a string).

oiled the dome and bake at 180 for 1 hour.

(In cooking, if well done will swell molto!! Potete comunque gonfiarla prima della cottura usando una cannuccia da inserire tra le ultime sfoglie e soffiando dentro)

Sfornate e lasciate freddare prima di rimuoverla dalla teglia.

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NOODLES WITH BROWN

Buonissa e profumatissima pasta fresca con un leggero e piacevole gusto dolce.

Un'impasto che rimane abbastanza appiccicoso e non semplicissimo da stendere.

Ne esistono mille ricette che variano sia il contenuto di uova che le proporzioni tra le farine!! Io vi propongo questa!!

P.S. Se volete avere meno problemi nel stenderla vi consiglio di diminuire la quantità di farina di marroni usando il rapporto 1:1!!!

Ingredienti:

• 300 gr di farina di marroni
• 200 gr di farina 0 di grano duro
• 5 uova
• 1 pizzico di sale

Procedimento:

Miscelate le due farine e incorporate le uova con il sale. Impastate a mano o con l'impastatrice fino a rendere la pasta liscia (se la pasta risulta troppo umida aggiungete una manciata di farina).

Lasciate riposare avvolta con la pellicola.

Stendetela a mano o con la sfogliatrice lavorandola più volte.

(Vi consiglio di sfogliarla in modo graduale in modo tale da evitare che si spezzi!!)

Preparate delle sfoglie lunghe circa 40-50 cm e lasciatele asciugare un poco.

Ripiegate delicatamente le sfoglie "arrotolandole" e successivamente tagliate delle tagliatelle spesse 7-8 mm circa (in cottura si allargano).

Cuocetele in acqua calda salata per 5 minuti circa e conditele come preferite!!

Io le ho condite con una crema di ricotta (lavorando la ricotta con poca acqua di cottura, pepe, sale e noce moscata) e dei champignon trifolati.

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tart TO JAM AND ORANGE CREAM CHEESE FONDUE

This simple sweet espirme in filling all its goodness! Try it!

Serves 10 to 10 cm in diameter tart or a whole pie:

For the pastry:

• 300 grams of flour 00 g butter 150
• 150 grams of powdered sugar 4 egg yolks
• The grated rind of 1 lemon

For the filling:

• 500 grams of ricotta
• 150 g sugar 3 eggs
• The grated zest of 1 orange
• 1 / 2 tsp orange flower water
• 220 grams of orange marmalade (I used one made by me to oranges and Sardinian nougat found here! !)

Procedure:

Prepare the pastry by mixing the flour with the sugar and zest lemon. Add the egg yolks and butter and mix to make smooth paste. Gather the dough on the floor giving a compact shape (forming a salami to 10 cm in diameter), cover with plastic wrap and let rest in refrigerator for at least 30 minutes.

Meanwhile prepare the filling.

Work with whips the ricotta (previously passed through a sieve) and sugar until you get a smooth cream. Add one egg at a time and then incorporate. In last add the orange zest and essence.

picks up the pastry from refrigerator and cut into slices 1 cm thick.

Roll with a rolling pin to a thickness of 3 mm (maximum). Lay the pastry on making molds to the bottom and get good rifilatela passing the blade of the knife flush with the mold.

Once all the molds are ready, roll out the advanced pastry and cut into strips the width of 8mm (or up to 1 cm) that you will need to finish the tarts.

puncture the bottom of the tart with a fork and cover with a layer of jam (about 2 teaspoons per tart).

Pour over the cream cheese and jam (about 2 cucchiai e 1/2 per crostatina) e livellate bene. Finite con 6 striscioline di frolla sistemandole ad incrocio.

Cuocete a 180 °C per circa 30 minuti o comunque fino a completa doratura.

Sfornatele e una volta fredde spolverate di zucchero a velo!!!

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KOUGLOF THE ONIONS AND BACON

In attesa di ricevere gli stampi orginali per Kouglof vi presento questi kouglof salati!

Il kouglof per chi non lo conoscesse è un dolce tipico dell'Alsazia e può essere considerato il precursore pandoro.

a recipe from Alain Ducasse that I have changed both with regard to doses that procedure!

Serves 8 kuglof portion (10 cm in diameter) or 1 kouglof only 23 cm in diameter

Dough: 200 grams of flour

• manitoba "0"
• 50 grams of flour "0" + 2 tablespoons for lievitino
• 30 g sugar 160 g of eggs (about 3 eggs)
• about 50 grams of whole milk
• 20 g yeast 185 g butter

Filling: 50 gr

• of onion fondue (obtained using a small onion and 20 g of butter) 70 g bacon

Procedure: Prepare the

onion fondue. Peel and finely diced onion. Stufatela with 20 grams of butter and a pinch of salt over low heat when needed by adding a few tablespoons of water. Cook for a long time until it is almost dissolved. Pesatene 50 grams, and set aside.

Skip the bacon in a frying pan until it is golden brown. Set aside.

Dough: Prepare

lievitino dissolving the yeast in the milk and adding 2 tablespoons of flour. Mix it quickly with a fork and let rise until doubled (about 20-30 minutes).

lievitino Pour into the mixer and add sugar, flour and knead on speed 2.

Incorporate the eggs one at a time by appending.

Continue to knead on speed 2-3 until limpasto will not be strung good (elastic)

Add the soft butter several times (at least 4) for good absorption by between one and another.

Knead a few minutes until dough is very soft and shiny and not sticky (check the 2nd photo).

Now add salt, and onion fondue bacon (leaving 1 tablespoon part). Do incorporate and turn off the machine.

Let rise covered with plastic wrap until doubled (about 1 hour). After the rising

deflate the dough and divide it into pieces (you have to fill the molds 3 / 4).

(I used 95 grams of dough for each mold portion!)

Brush molds with melted butter and arrange in the bottom of each mold a few pieces of bacon.

Form the dough pieces in loaf and cut a central hole. Place the dough into the mold by bringing down to the bottom!

Brush surface with melted butter and let rise until kouglof to get a nice dome that comes out of the mold (about 1 hour -1.30)

Bake at 180 ° C for about 30 minutes (do the toothpick test).

Let cool on a plane and then be folded by sliding out of the mold.

It keeps well wrapped in pelliccola or better locked in a freezer bag.