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Un regalo per te:Torta Caprese all'olio d'oliva

E ' Santa Claus came!

Greetings and Happy Holidays ...!!

olive oil Torta Caprese

275 grams of eggs

250 g sugar

250 g almonds 100 grams of olive oil

200 grams of dark chocolate

15 grams of cocoa

Amaretto liqueur (optional)

100 grams of dark chocolate for the icing

Rice flour (baking)

Emulsify almonds, cocoa, sugar (125 gr)

Beat the eggs with the other 125 g sugar.

Melt chocolate and add the olive oil.

Combine the eggs and whip the almond powder add the melted chocolate with oil.

At this point if you like you can put 15 grams of Amaretto liqueur.

Place in a greased mold or molds with oil and dusted with rice flour.

Bake at 180 degrees.

When cooked remove from tins and let cool.

Dust with icing sugar and glazed base with melted chocolate.

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Sweet Sandwich riso e marsala

220 g of whole eggs (5 eggs about depending on weight)

100 g egg yolks 260 gr sugar

25 grams of honey
375 grams of rice flour

8 g baking powder

flavorings (vanilla and lemon peel)

Marsala wine to taste.

Beat the eggs with the spices, sugar and honey, once installed it is well to add the rice flour and baking powder sifted at the end of the Marsala.

form small ciuffeti with the pastry bag, bake at 190 ° / 200 ° for 7 minutes.

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Varietà! Fra qualche giorno il ritorno dei dolcetti intanto...!

Hello everyone I wanted conividere with you these photos. Sandra and I went to see " IO Canto" and these people are the parents of Cristian Imparato.
I really enjoyed!

Finally I can tell you that I can start to make the cakes as expected ...

Hurrah! See you soon a kiss to all

Elisa

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NUOVE FOTO :TORTA DI NOZZE

Ciao a tutti, sono tornata!

Mi hanno fatto un piccolo video al

ristorante...vi piace?

Per le ricette dei dolcetti dobbiamo aspettare....

.....nel portarmi la cucina hanno fatto degli errori e quindi per il momento NON POSSO CUCINARE...

We d Iverta lot and the greatest gift that I

received is stat in the presence of my amicaLuciana and the husband of Henry BLOG from sweet to savory,

we met at the wedding!

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Salone del Gusto 2010

The Salone del Gusto this year reached the milestone of eight edizioni.Anche for five days this year, Turin will become the world capital of Taste.

Along with "Mother Earth" Salone del Gusto brings together the world-class farmers and artisans that transform foods, the show focuses on a more conscious relationship with food and products land.

Appointment at the Lingotto in Turin October 21 to 25 to learn about and taste the most typical characteristic of the Piedmont and the world.

Per maggiori informazioni:  http://www.salonedelgusto.it/

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Auguri! Felice compleanno e Matrimonio





















Today is my birthday and not only ......
also my mom's birthday ...!!


greet all Friends / friends of the blog because the blog will re-open after the honeymoon! A amiciii soon!

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Margheritine miele ed arancia.
















100 g eggs 15 grams of honey


65 grams egg yolks 125 g sugar vanilla and orange


75 g flour 50 g butter 40 g starch




pinch of salt Beat the eggs with the sugar, add the spices, I used a glucose syrup with orange and vanilla powder.
Combine flour and lastly the melted butter. Bake at 175 °

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Cioccolatini fondenti
















Who wants a chocolate?



Mix the chocolate in microwave or in a water bath, brush with the inside of the chocolate molds and let solidify.
Repeat several times and remove the excess chocolate.
Or if you have the molds for the chocolate, pour the chocolate and then remove the excess chocolate ever.
Heat up 200 ml of milk with instant coffee.
Separately, beat 3 egg yolks with 70 grams of sugar with a hint of vanilla, then add 20 grams of flour and add the milk and put back on fire (make a paste)
The cream should be cold, pour the cream over the chocolate . Go
the last layer of chocolate and wait for it to solidify.

Or you can do it only with dark chocolate, the hazelnut, milk, etc. ..

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Viaggio di Nozze (dal 21/09 al 5/ 10)

Marriage .... September 19th is approaching!

you like my new look?
I'm rehearsing for their honeymoon ..
say that this dress is suitable to go to Morocco?
Maybe I should not take this picture when I asked the passport .......... who knows what they think! Ah ah ah ah
Joke!

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Sacherina

















The Sacher Torte is my favorite dessert, small portions not to be missed!
delicious!
find the recipe between labels cakes ...

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Un pensiero..



A thought for Peter Taricone.
I had a chance to meet him a few years ago, a very nice and simple, and most had a good sense of humor!
remember that we had to make him a joke, and was at the game ...
Hello Peter!

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Tranci di Pan di Spagna salato
















PDS salty

3 egg whites 90 g sugar 20 g


50 g flour 25 g starch

lemon 1 teaspoon salt pepper


Whip the egg yolks with sugar Whip the egg whites with lemon and a pinch of salt.
Combine the two mixtures, and finally the flour, little by little, in addition you can 'put a grinding of pepper, if desired, immediately after the meal.
Bake at 180 degrees for 12 minutes, (depending on the oven you have) su una teglia con carta da forno.
Farcire a piacere, io ho messo una crema di formaggi e bresaola.

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Brutti ma Buoni meringati ai pistacchi

Procedimento

60 gr di albumi
150 gr di zucchero
150 gr di pistacchi.

Ho lavato i pistacchi perchè erano molto salati e li ho tostati.
Successivamente montare gli albumi con lo zucchero, una volta raggiunto il composto ben montato, aggiungere i pistacchi Amalgamare bene facendo un movimento dal basso verso l'alto.
Mettere tutto sul fuoco e girare con la very low heat, to dry the mixture a little bit, to make a crumbly meringue cookie.
Bake at 170 degrees until it is golden in color.

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Biscottini fantasia

















several cakes for a friend ...

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cat, ugly but good shortbread. Looking
between the labels, there are all the recipes, except for the shortbread.

shortbread:
400 g butter 200 g cream

powdered sugar 2 / 3
eggs 600 g flour 40 g starch

vanilla and salt.

Cream butter with icing sugar and flavorings.
Add eggs one at a time, watch the consistency if necessary to add the third egg and add flour sifted by hand
With pastry bag, to form the desired biscuit and bake at 180 degrees.

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Tiramisù sù sù..


friends .... the work is not finished yet .. uff!
Up Get me on ... but ..







I thought about the classic cake quickly to give us the charge ...

300 g mascarpone

3 eggs 3 tablespoons sugar
coffee

vanilla cocoa powder

Separate the yolks from the whites, mount whites with 1 / 2 cucchaio sugar.
Whip foam in the egg yolks with remaining sugar and vanilla. Stir in the mascarpone
to yolks, then stir in the egg whites.
If you like, you can also add whipped cream. Cut the biscuits or
Pavesini, following the shape of the mold and soaked in the coffee one at a time!
Pour half the cream and cover with other biscuits.
Sprinkle the surface of the cake with cocoa powder and refrigerate for at least 2 hours.

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Pasticceria salata: impasto brioche




















Hello,
last night I decided to make a cake with salted brioche dough.
Direct method, combine all ingredients in the global hook, half the salt mixture, and butter at the end.
if you need a goccino Add water if the dough should be harder. (Just a goccino water, the butter because it will make everything smoother).
Let dough rise 30 minutes.


500 g flour 20 g yeast


salt 25 g sugar 100 g water



250 g butter Filling: 300 gr spinach and ricotta 500 gr.
Decorate like a tart.
Bake at 175 degrees for 30 minutes, convection oven.

Grecian Formula Generic

Il brasato al barolo è una ricetta tipica della cucina piemontese. E' carne stufata condita con spezie e macerata e cotta per parecchio tempo nel Barolo. La ricetta tradizionale utilizza solo carne bovina di razza piemontese.
Il taglio di carne più usato per il brasato al Barolo è il " cappello del prete" o l'"arrosto della vena".

RICETTA: 

Ingredienti:

800 g di carne magra
50 g di burro
brandy
1 bottiglia di Barolo
carote
sedano

onion garlic rosemary

laurel

PREPARATION


by soaking the meat in a large bowl, covering it completely with the wine, various spices cut into small pieces (carrots, celery, onion, rosemary, garlic, bay leaf).
Let the meat rest for 24-36 hours at any place it in the fridge but not in hot places;
Put hours to cook the meat in a pot let it rosolore well on all sides, add half a glass of brandy and wait evaporated. Then transfer the wine with spices and vegetables, cook the meat at least 40-50 minutes turning occasionally.

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Brioche con zuccherini



























2 eggs 75 g butter 130 g sugar

lemon peel
a loaf of yeast (25 grams) flour
200 00 200

manitoba flour pizzico di sale.

Per la glassa con zuccherini
60 gr di albumi
100 gr zucchero
100 gr farina di mandorle
zuccherini

Versare le farine nella planetaria, insieme al burro tagliato a pezzettini,lo zucchero,ed infine i lievito sciolto precedentemente nell'acqua.
Lavorare con il gancio, appena il primo composto comincia ad amalgamarsi, aggiungere le uova leggermente sbattute con un pizzico di sale, limone e se piace la vaniglia.
Dopo avere amalgamato il tutto, far lievitare l'impasto per 3 ore circa.
Trascorse le tre ore, impastare un pochino a mano.(poco)
Preparare i panetti di ugual peso (46 gr circa) e metterli in una teglia rivestita of baking paper.
Let rise again 1 hour.
Bake for 15-20 minutes at 180 degrees.

Prepare the frosting Beat the egg whites with sugar and then almond flour.
Put on top with decorative sugar, put in the oven with the grill for a few minutes.