giovedì 6 giugno 2019

Tiramisù di fragole - Strawberry Tiramisù

The Strawberry Tiramisù is the summer version of the traditional one. Plenty of strawberries, with apple juice instead of coffee, it is a fresh pudding for the hot season.

All you need is to beat 4 yolks with 5 tablespoons of Demerara/caster sugar until pale and fluffy. Then you have to incorporate 250 g of Mascarpone.

Whisk the egg whites until firm and gently add to the mascarpone mixture with a spatula.

Quickly soak the savoiardi biscuits into a good-quality apple juice. Place the biscuits in a deep serving dish, and have your ingredients ready to be combined.

Add the strawberries to the mascarpone mixture at the very last moment, to keep it soft.

Cover the savoiardi with the strawberry and mascarpone and make another layer.

Finally add fresh strawberries and few amaretti biscuits, roughly crushed with your hands.
Freeze for 30 minutes and then put in the fridge for at least 1 hour before serving.

Tiramisù alle fragole - Strawberry Tiramisù
4 large fresh eggs, separated
5 tablespoons caster sugar
250 g mascarpone
800 g strawberries, stems removed and quartered
12 amaretti biscuits, crumbled
250 g savoiardi (sponge)biscuits
400 ml apple juice

Serves 8 to 10
Preparation time: 20 minutes plus ½ hour in the freezer and 1 hour in the fridge.

1. Put the strawberries in a bowl.

2. With a hand-mixer, beat the egg yolks with the sugar until fluffy and pale.

3. Using your hand mixer, incorporate mascarponeto the egg yolks, a little at a time until the mixture is smooth.

4. In another bowl, whip the egg whites until firm.

5. Fold gently the whites into the mascarponemixture, mixing with a spatula. Finally, add 2/3 of the strawberries.

6. In a bowl, pour the apple juice and soak the savoiardi in,covering the base of a deep dish with half of the biscuits.

7. Arrange the mascarpone and fruit cream over the savoiardi. Sprinkle with the amaretti biscuits. Make another layer of soaked savoiardiand mascarpone mixture and cover with amarettiand the remaining strawberries.

8. Seal off with cling film.

9. Freeze for ½ hour.

10. Put in the fridge for at least 1 hour before serving.

giovedì 16 maggio 2019

Torta di mele in padella - Frying-pan Apple Cake

Softener than a pan cake, quicker than an apple cake, the frying- pan apple cake is easy to make at any time of the day. The children would enjoy both the making and the tasting.

venerdì 18 gennaio 2019

Polpette vegane di cavolfiore - Vegan Cauliflower Boulettes

The cauliflower is one of my favourite winter vegetables. Here I make it into vegan boulettes, which could be served both as a main course or as a side dish.

martedì 1 gennaio 2019

Polpette di lenticchie rosse - Red Lentil Boulettes

In Italy, we celebrate the new year's day with a traditional dish of lentils, which should bring luck and money. Today, the 1st January 2019, I make red lentil boulettes to start the new year with a new lentil recipe.

venerdì 2 novembre 2018

Dahl con polpettine di agnello e cavolo riccio croccante - Dahl with Lamb Boulettes and Crispy Kale

Dahl is one of my favourite dish in the cold season. I prepare it at least once a week, as it is quick, healthy, tasty, comforting  and so versatile that I can always serve it in different variations. Today, I combine my dahl with mini-boulettes of minced lamb and I finish it with crispy kale. Three dishes - dahl, boulettes and crispy kale - in one-course meal to share with family and friends. If you prepare and cook the boulettes and the kale while the dahl is simmering, it will take no longer than half an hour to have your meal ready. It is just a question of organisation. 

domenica 16 settembre 2018

Cosce d'anatra all'arancia - Duck Legs in Orange Sauce

Autumn is in the air, with the first chilly mornings, with the shorter evenings, with the pleasure of staying at home at night. Yesterday, I officially inaugurate the new season by preparing a slow-cooked dish: the duck legs in an orange sauce. On Saturdays I buy my ingredients at the farmers' market, where I find the best duck ever. To get it, I need to be there early, not later than 9 am. Here we are!

I slow cook my duck in the oven for almost 3 hours but I first sauté it in the pan, coated in flour and without any oil in order to remove its grease and get a crispy skin.