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Chocolate souffle

This dessert is one of my favorites, and then she deserves a little video.

6 egg yolks 4 whole eggs 100 g sugar


150 g dark chocolate 200 g butter 100 g white flour

Whip eggs and sugar for at least 20 minutes with an electric mixer. Melt butter and chocolate in a double boiler, when the mixture is ready incorpolratelo eggs, slowly. Add flour sifted with the aid of a whip by a movement from top to bottom. Butter 11 stencil and versteci the compound. Bake in oven at 150 ° for 11/12 minutes.

Good binges to all!

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leg of pork cooked in cider with chestnuts

Here again another flavor which tends to dessert, I have a certain passion for the sweet and sour.
Sure, the meat of the pig we should just hand in hand with apples.
I've already prepared filets of pork or pork loin with apples, plums etc. but not to cook it in the cider, and then I tried, the result was excellent, try it!
you need a leg of pork, two bottles of cider, clean chestnuts, celery, carrot, onion, rosemary, oil extra.Cospargete with extra virgin olive oil and place the lamb in a roasting pan and brown slowly on all sides. Coarsely chopped celery, carrot and onion, finely chopped rosemary and cospargeteci the pig, but only the part of the leg without skin. Add the vegetables and let cook for another 5 minutes, then put in the oven at 170 degrees for at least 2 hours continuously wet with cider, half cooked add the castagne.Quando porzionatelo is ready take the leg and set it aside, take the pan on fire and then adding the vegetable stock fund, at this point with a fork, mash chestnuts and form a creamy sauce not too thick. Take the leg and put it into the pan so as to flavor the meat with the sauce.

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Panicium

The dish Novara and Vercelli par excellence, or P Paniscia Anissa , takes its name from " panicium " late medieval Latin meaning "pudding", made precisely for the mile. What is today a traditional dish of rice, a dish comes from even more ancient, Celtic dish, a "risotto" of millet enriched products of the earth, including the leek, celery, carrot, onion, spinach, beans, lentils, and more ... pork loin, cheese, salt and pepper.

Recipe: Boil lentils and beans separately. Let the leeks simmer over low heat with butter. Prepare a fund with celery, carrot and onion and let cook for 20 minutes

Fate of thin slices of pork loin and cook in butter over low heat.

Now toasted millet, vegetable, and add the bottom of the broth.

When the millet is almost ready (20 minutes) add the pork loin, lentils, beans and spinach, remove from heat and finish the dish with the cheese.

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5 ways to make polenta Polenta

Polenta with ............ clockwise starting from 'high taragna floured and fried in Canavese, Canavese dressing baked in the oven, taragna to the plate with wild boar, hare canavesana with jugged, taragna with pork ribs.
Here is a good served with polenta.
I have used two types: taragna obtained by mixing the flour obtained by milling of buckwheat flour with corn, and the Canavese.
To begin with I put two pots on the fire with water, one for and one for the taragna Canavese, in taragna I added salt instead of only in the Canavese I loved the fontina. I just reversed the ready in two plates and I let it cool, I need it next to the fried polenta, grilled and baked in tanning for the boar. Now we must prepare
jugged hare and wild boar stew.
disossatela Take the hare and cut into small pieces.
Prepare a mixture of celery, carrot, onion bacon and ham raw.
Put everything in a fry pan and blended from time to time with the white wine.
half cooked, add a deciliter of white vinegar, let it fade away, and finished the cooking, adding the vegetable broth. The
civet of wild boar.
Take the flesh of wild boar cut into small pieces and place in pan with a little oil, so the boar will knock out all the water and will not have that gamey flavor.
Apart prepare a mixture of celery, carrot, onion, when the boar will be dry and well browned, put it in the pot along with the beat and blended with red wine.
cook at least a couple of hours over low heat.

Prepare two pots with water for polenta.

Now taragna to prepare the plate with the wild boar,
tanning cut into squares with added cheese and baked in the oven, cut into circles
the taragna floured and fried in flour Canavese, Canavese
with soft polenta jugged hare,
taragna soft polenta with the pork ribs.

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fried cod fish with

The polenta: polenta

Make a fairly thick, pour into a pan and let it harden, and when it's ready coppatela formed of small wheels.

Flour in the same meal that you was used to make polenta and fry in olio.Devono be crunchy outside and soft inside. The cod

:

Put the cod in a pot and cover with cold water. Bring to a boil and simmer for 20 minutes.
Drain the fish and when it is warm, skin and all bones removed. Crumble into small pieces and put in a food processor, pour the extra. The dough should be smooth and the amount of oil that will be able to absorb the mixture.

Put the cod on polenta croutons warm.

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Squid Salad with peppers and balsamic vinegar and sesame-covered

Take a couple of grilled squid and pass, when they are cooked cut them to form the rings and set aside.
Cut the peppers and cook in a pan with a drop of 'oil, when cooking is a splash of balsamic vinegar. Put the squid in a bowl and peppers, add toasted sesame seeds, extra and if you like a few drops of balsamic vinegar.

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Happy Birthday!

To prepare this cake you need a pan of spain , a liter of custard, 500g of mascarpone, chocolate hazelnut 800g, 500g fresh cream, hazelnuts, whipped cream to decorate.
Cut the sponge cake in half horizontally and fill with pastry cream and mascarpone cheese that you have previously mixed together.
Now you need to cover with the chocolate.
in a water bath, melt together the chocolate hazelnut cream, when it is well mixed pour over the cake, help with a spatula to spread the good chocolate.
You can decorate it with nuts and whipped cream.

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Gianduja Sponge

5 eggs, 75g flour 50g potato flour, half a bag of yeast Bertolini, 150g sugar.

well with electric mixer beat eggs with sugar (at least 20 minutes)

Sift flour, starch and yeast and add them to the compound.

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Shortbread

500g plain flour, 300g butter, 200g caster sugar, 4 egg yolks, vanilla, lemon peel, salt.
Mix the flour with the softened butter, cut into small pieces.
Form a mound of flour and butter in the center and put sugar, flavorings (lemon peel, vanilla), salt and egg yolks.
Mix everything quickly, make a ball, then sealed the dough with plastic wrap and put it to rest in the refrigerator.

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A bit of basics of pastry!
A liter of milk, 6 egg yolks, 2 whole, 300g of sugar, vanilla, 100g flour.
Put the vanilla bean for a long cut in the milk and bring to a boil (low heat)
Beat eggs, add sugar and flour at the end.
soon as the milk simmering slowly pour the mixture beating with a whisk. When the cream is thick off and filtered.

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Custard tart with marsala cream hazelnut on


For the cake:
100g hazelnuts, chopped 100g butter, egg yolk and egg white, 60g flour, 100g sugar grated rind of half a lemon.
Work the sugar with the butter, add flour, egg yolks, nuts, lemon and whipped egg white. Bake at 170 for 30-40 minutes
For the custard with Marsala:
1 / 2 liter of milk, a quart of marsala egg yolks 4 a whole, 30 grams of flour, a stick of vanilla, 150g sugar.
Put the milk on the stove with vanilla, whip the eggs with the sugar and flour.
soon as the milk will boil the mixture and add the marsala of eggs, sugar, flour, stirring with a whisk. The same process of a custard.

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nougat parfait with crispy chocolate hazelnut cake and cream puffs

This was one of the first cake I learned to do.

10 eggs / 100 g of sugar, 300 nougat 2fogli gelatin, a quart of cream. Beat the yolks with 10
zuccheroa a bangomaria, add the crushed nougat. Dissolve the gelatin in a ladle with sweet wine and add to mixture.

5 Whip the cream and egg whites, add it to the mixture.

Put in molds' s aluminum and leave in freezer for at least 5 hours.

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& whipped cream flavored with coffee and cinnamon honey mustard

up early morning coffee and newspaper. It is now time that no longer reads the press, the newspaper was the Italian cuisine in November ...
On page 103 I found the cake recipe hazelnut ... I could not resist, of course I modified the otherwise good is that? In a water bath of chocolate hazelnut 300g, 160g butter and sugar 80. When it is smooth, turn off the heat and stir 5 egg yolks, then chopped hazelnuts 50g and 15g of flour. mix well, stirring with a whisk. Whip the egg whites 5. Finally, combine the egg whites. Mettette baking paper in a baking dish large enough imburratela, sprinkle with chopped hazelnuts, hazelnut and transfer the mixture to bake for 20 minutes at 175 ° C. Remove from oven and cool the cake. With a cup of dough into circles and set aside. Prepare a cup of sweet coffee and put into a crumbled cinnamon stick. Whip a pint of cream with the addition of 100g of sugar, when it is almost ready, add the cup of coffee (the coffee must be cold) that has been deprived of cinnamon. Add a sprinkling of cinnamon powder and transfer the whipped cream in a pastry bag. Now we assemble the cake. You can do like in the picture or you can mount in a glass by putting the cream, disk hazelnut, cream, hard, and cream, orange zest that gives a good flavor and the cake is ready. If you put in the glass you can keep a couple of days in the refrigerator.

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I made this sauce to serve with the boiled.
you have to like the bittersweet taste. I adore
125 grams of wildflower honey,
50 grams blanched almonds,
a teaspoon of mustard maille,
a teaspoon of white vinegar, wine,
a tablespoon of hot vegetable stock.

To begin with, or finely chopped almonds, dilute the mustard with the vinegar and broth hot vegetable.
After that I warmed the honey in a water bath, and I added to the solution of vinegar and mustard, stirring well to finish or added ground almonds.
A quick and easy sauce.

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Chocolate II Chocolate

The food of the gods involves the five senses.
view: to appear bright, smooth and delineated.
touch: will be smooth and give a sense of roundness and break in cleanly without leaving crumbs.
heard: breaking it must make a clear sound dry (snap)
taste to taste the best spicy must keep a tablet on the tongue for a few seconds and let it slowly melt, at which point you will be able to feel the spice.
smell: some boards have a strong spicy fragrance.
How to prepare for a tasting:
a large flat, round and white
glasses for any rum, schnapps, Barolo Chinato, moscato sparkling wine, sparkling water or just water.
At this point, all you need you can place boards or pralines clockwise from the gentler the strongest
every bit of chocolate or a sip of sparkling moscato Barolo Chinato to wipe your mouth.
our tasting begins needless to say with a nice sip of Barolo Chinato to prepare the mouth
60% dark chocolate with rose essential oil of De Bondt

fine praline in dark chocolate with 56% extra Barolo Chinato Cocchi

handmade praline in dark chocolate with 70% extra grappa Dore Cocchi

candied ginger in Thai Italy, with Venezuelan cocoa Guido Gobino

75% dark chocolate with natural extract of the wormwood Venchi

and finally if you want a coffee I recommend a teaspoon of chocolate Dark 60% of the slide designed with a thick to allow mixing the sugar melts gradually over coffee.

good tasting!

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Bagna caoda

How can you say no to a nice wet caoda. This then is precisely the right time, there are all the vegetables they serve. So yesterday we spent Sunday at one of the typical dishes of the Piedmont.

premise that there are several recipes for preparing this dish, I wet the caoda is very creamy, I like the vegetables that come out beautiful dive full of wet.

Ingredients are: 100 g garlic, 100 grams butter, 150 grams anchovies, milk, cream, olive oil as they wish, and all the vegetables you like, cooked and crude.Volendo we can dress a carpaccio manzo.Io the end we do even with the shoe pane.il clean the day before ... 'depriving the soul garlic, put it in a container and cover with milk let marinate at least overnight.

E 'need a clay pot, I recommend not putting them on the open fire unless you have a flame breaker plate will do, put in butter, garlic and a dash of milk, cook for at least an hour. The result will be a cream of garlic. Add the anchovies

and let them dissolve for at least 30 minutes. A frullatina with the immersion blender to break any bones of anchovies, which are very annoying. Now you can put the ingredient that does a lot to discuss "the cream".

The amount of cream will depend on how salty the bathroom (do not overdo it though)

Now the final touch ... extra virgin olive oil. Add it to stirring with a wire whip, will amalgamate with the syrup that will be nice and creamy swells.
The bath is ready, equip yourself with Tupin terra cotta (the first heat it in the oven), and tuffateci in everything you like.

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Yesterday ago I organized an evening dedicated to chocolate.
Four were my suggestions: maltagliati pork loin with chocolate chocolate maltagliati cocoa butter with cinnamon and dusted with coarse salt, hare with chocolate, and finally I proposed a tasting of chocolate bars and pralines.


Maltagliati pork loin with chocolate chocolate

Recipe:
for maltagliati ... / 100 g each of flour and egg you in need of a 1 / 2 teaspoon unsweetened cocoa satin
dissolve the cocoa powder and mix the flour into the eggs (with a pinch of salt) put in a heap on a pastry board. Knead the dough until it is smooth and let stand half an hour.
for loin ...
ingredients:
celery, carrot, coarsely chopped onion, extra oil, salt, thyme, dark chocolate, white wine. Cut the loin into large pieces, like a stew, add salt and lay them in pan with olive oil and extra taste, deglaze with white wine. When the loin is almost ready (it should still be raw in the middle) turn off the heat and remove the taste. Julien
do with a piece of pork, strain the sauce and put everything in the pot. Grattuggiateci over the dark chocolate.

Maltagliati cocoa butter with cinnamon ...

Hare chocolate ...

Ingredients: 1
Hare

Carrot Onion Celery

100 G 100 G
Ham Lard

10 cl White Wine White wine vinegar
10 gr.Zucchero

Soup 100g dark chocolate

Recipe: a rabbit cut into pieces and leave it in salt water for at least 12 hours, when the hare is ready to let it cook over low heat in a pan with olive oil and add white wine. Just managed to pull the meat from the bone remove from the heat, disossatela and reduce it into small pieces. Prepare a mixture of celery, carrot, onion, ham, bacon, place in pan with olive and let fry, then add the rabbit pieces. A little white wine and broth. When the hare is almost ready ... Dissolve two teaspoons of sugar in half cup of white vinegar and a grater deglassate.Con / 100 g of grated chocolate and throw it in the pot off the heat. The hare is ready.

Tasting