Familiar Of Zero Season 4

Terina di uova e fave * Terrine with eggs and beans

Рецептата е от списание Cucina Moderna. Some time ago I ate beans, but I did not like. Now I learned how to white beans and the taste is much better. Terrine that can prepare and peas.
Questa ricetta è di una rivista di Cucina Moderna. Qualche tempo fa ho mangiato i fave, ma non mi piaceva. Ora ho preparo a questo modo di fave e il sapore è molto gustose. Questa terrina che può preparare con piselli.

8 eggs 250 g plain beans (1.2 kg of leaves)

salami 150 g green onions 30 g butter

salt, pepper

Boil beans in a bowl of boiling salted water for 20 minutes, then dry them with a hand under running water remove skins crush them between your fingers. The idea is be removed and the inner shell, which is any grain.
Break the eggs into a bowl, add a pinch of salt, freshly ground black pepper and finely chopped onions. Beat eggs with a fork. Dress form cake with parchment. (You can get wet and drain). Melt 10 g butter in a pan, pour 1 / 3 of the eggs and fry on medium heat stirring with a wooden spoon until it starts to thicken slightly. Pour the bottom of the form, divide half the beans and diced salami. Prepare the same way another third of mixture and add the form. Pour remaining beans and sausage, make the last part of the eggs, again slightly compressed. Bake in oven at 170 degrees for about 20 minutes.

8 uova

250 g fave sgusciate (1,2 kg circa con il baccello)

150 g di salame

un mazzetto di erba cipollina

30 g di burro

sale, pepe

Lessate le fave in una pentola con boiling salted water for 20 minutes, then drain them, mash them quickly under running water and the skins Privatel crushed between your fingers. Break the eggs into a bowl, add a pinch of salt, plenty of freshly ground pepper and chopped chives with scissors. Beat with a fork just enough to mix the ingredients. A mold lined with half-liter box with a sheet of baking paper wet and wrung out. Melt 10g butter in a frying pan, pour one third of the eggs, cook over medium heat scramble with a wooden spoon) until they start to thicken, there are still a bit 'creamy. Pour on the bottom of the mold, spread over half of the beans e del salame a piccoli dadini. Cuocete allo stesso modo un altro terzo di composto e sistematelo nello stampo. Coprite con le fave e il salame rimasti e completate con l'ultima parte delle uova, sempre strapazzate. Mettete lo stampo in forno a 170 ° e cuocete per 20 minuti.

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Spongata * Spong

Spong is a traditional Christmas dessert for the provinces of Reggio Emilia, Parma, Buse, Piacenza and Modena. In Buse, Spong is of particular historic significance. While Giuseppe Verdi's Don Carlos is composed visited an old pasticheriya founded in 1867. In
shop served a special dessert of sweet oil dough filled with honey, almonds, pine nuts, candied fruit, lemon and orange peel and raisins. Verdi called dessert is a masterpiece and ever since Spong is the official dessert of Buse.
name comes from the Italian word for porous sponge структурата на десерта отвътре и захартното покритие отвън.

The spongata, or fungus, is a sweet Christmas present in certain areas of the provinces of Piacenza, Parma, Reggio Emilia, Modena е Busseto. A Busseto, sponge has particular historical significance. While composing Giuseppe Verdi's Don Carlos, would visit the Old Bakery Muggia, founded in 1867. The pastry served with special sweet pastry, filled with honey, almonds, pine nuts, candied fruit, cedro e uva passa. Verdi pensato che la torta era un capolavoro e il spongata divenne il dolce ufficiale di Busseto.
Il suo nome deriva dalla parola italiana per spugna, facendo riferimento alla consistenza del ripieno, i piccoli fori sulla parte esterna e il rivestimento di zucchero.

200 g flour 60 g butter

250 g honey
50 g walnuts
120 g dried fruit
40 g almonds 70 g sugar

40 g caster sugar 40 g raisins

50 g breadcrumbs
peel 1 / 2 lemon 1 teaspoon

cinnamon 1 egg yolk 1 egg


Soak raisins in warm water for 15 minutes, drain. Cut dried fruit, grind nuts, toasted bread. Heat over low heat 2 tablespoons honey, diluted with a little water just to boiling and remove from heat. Add cooked ingredients and nuts. Flavored with cinnamon, stir gently with wooden spoon. Transfer to bowl and let stand 1 hour.
Sift flour, add butter at room temperature, sugar and grated lemon peel. Add egg and yolk, and let knead for 30 minutes.
Divide the dough into two parts and roll out two rounds of 3 mm thick. Littered with parchment round tray with a diameter of about 24-25 sm.Slozhete one crust and pour filling. Pokriiyte with the second crust and turn the edges inward. Bake at 180 ° C for about 40 minutes. Cool and Dust with powdered sugar.

200 g di farina

60 g di burro

250 g di miele

50 g di gherigli di noce già pelati

120 g di mostarda Fruit

40 g almonds

70 g of sugar

40 g sugar 40 g

raisins

50 g breadcrumbs

zest grated 1 / 2 lemon

1 teaspoon ground cinnamon

1 egg yolk 1

Let soak the raisins in warm water for 15 minutes, drained and chop fruits, chopped nuts, brown do for a few minutes in the oven the bread crumbs. Heat over low heat honey diluted with 2 tablespoons of water just reaches a boil turn off the heat and add the prepared ingredients and almonds. Scented with cinnamon, stir gently with a wooden spoon, transfer everything into a container, cover and let stand for 1 hour.

Sift the flour, add the butter, let soften at room temperature, sugar and grated rind of lemon. Together the egg and egg yolk, mix and let sit for about 30 minutes.

Divide the dough in half and roll it out in as many layers with a thickness of 3 mm, obtaining two records. Line a round cake pan with waxed paper, arrange the first disc and sprinkle with the compound.

Cover with second pastry disk C and seal edges to enclose the filling completely. Spongata the Cook in oven at 180 ° C for 40 minutes. Take it away, let cool, liberatela greaseproof paper and serve, sprinkled with icing sugar.

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Mia colazione preferita o bruschette con pesto e mozzarella * My favorite breakfast or Bruschetta with pesto and mozzarella

Моята любима закуска ... много лесна, но много вкусна. I love pesto Genovese, especially when I go and prepare myself for this purpose I have made a whole mini plantation basil that gather throughout the year. Take a few slices bread, toasted on one side, spread the pesto on the other, put a slice of mozzarella and toasted again.

Mia colazione preferita ... molto semplice, ma molto gustose. Adoro il pesto genovese che preparo a casa spesso. Mettete qualche fette di pane e tostate un lato della fetta. Stendete con pesto un altro lato di pane. Mettete una fetta di mozzarella e tostate ancora.

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Panini multi strati * Sandwich breads

flour 500 g 10 g fresh yeast 10 g salt

10 g sugar
350 g hot water

Dissolve yeast in warm water and let for 10 minutes. Sift flour, add yeast and knead. Finally add salt. (This is available in each recipe to Karina, I do not know what is the idea, but I would add salt and At the beginning and end of mixing, and I see no difference). Shape into ball and place in greased bowl to double its volume per hour. Transfer on floured surface and roll out a rectangle with a thickness of 5 mm. Using a cutting disc or a cup cut out circles of dough. Arrange on 3 discs one another, as Brush with water between them. Gently press to agglomerate. Put in a tray covered with baking paper and allow to double in size in 45 minutes. Preheat oven to 230 C, place the container with water in the oven and bake for 10 -12 minutes until golden.

500 g di farina
10 g di lievito di birra fresco
10 g di sale
10 g di zucchero
350 g di acqua tiepida

Sciogliere il lievito in acqua tiepida e lasciate riposare for 10 minutes. Knead the dough elastic, adding at the end of the salt. Carefully knead the dough. Form a ball and put in a greased bowl. Cover and leave for about 1 hour. On a floured work surface, place the dough and roll into a rectangle with a thickness of 5 mm. Cut out circles of dough. Place the rolls of 3 disks each, adding one to the other pre brushing each disc with a brush with water before covering the rest. Mash slightly. Place sandwiches on baking paper and leave for 45 minutes to double its volume. Preheat the oven to 230 C, place the buns in the oven and bake for 10 -12 minutes, until golden brown.

Рецептата for these delicious cakes I took from the site Karina.
Questi buoni panini visto dal forum di Carina .

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Zurigo con mela e crema pasticcera * Zurich dessert with apples and pastichera

And an incredibly delicious and easy dessert with puff pastry, this time from Cameron of Forum Cookaround.com
Un altro dolce delizioso e incredibilmente facile con pasta sfoglia, questa volta la ricetta di Cameron dal forum Cookaround.com

puff pastry
1-2 apples


4 egg yolks 150 g sugar
80 g flour 500 ml milk

rind of 1 lemon

Beat eggs, sugar, add flour, milk and lemon peel and boil the cream. Cover with foil does not become crust.
Roll puff pastry sheet with a thickness of 5mm. Cut of rectangles with dimensions of 10 x 8 inches Spread dough with 1 tablespoon of cream. Cover with second sheet and brush again with cream. Place the third sheet and brush the top of it put some slices of peeled apple. Sprinkle with plenty of powdered sugar and bake at 200 C until golden. Finished cakes spread with apricot jam for brilliance and scatter with icing захар.

puff pastry apple
1-2


4 egg yolks 150g sugar 80g flour


milk 500g grated lemon

Prepare a custard. Beat eggs with sugar, add the flour and then milk and lemon peel. Bring to a boil, remove from heat as soon as it is dense. Put it immediately into a bowl and cover with plastic wrap.
Roll out the pastry to about 5mm. Cut into rectangles of 10x8 cm. Do some little hole in the center and put a spoonful of cream and put wet the edges of empty rectangles one above the other three cut an apple into thin slices and put 3 sopra una zurigo spolverizzate bene di zucchero a velo e infornare a 220 ° finche si gonfia, poi portare a 200 ° fino a doratura. Scaldate della gelatina di albicocche, pennellate con zucchero al velo.

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Sfogliatelle glassate * Glazed fingers

The simplest and quickest dessert I've cooked, but one of the most delicious. I made a big tray and over one hour. (The diet will wait until tomorrow :-))). For the first time I tried this delicious in Italy, returned to porazrovih prescription and found correct the blog of Manu . It can find a lot of authentic recipes from the region of Trento.

Il dolce più semplice e veloce che io abbia mai cucinato, ma uno dei più deliziosi. L'ho Fatt in una teglia grande e io ne ho mangiato per un'ora. (La dieta aspetterà fino a domani :-))). Per la prima volta ho provato questo delizioso dolce in Italia, e quando tornato ho cercato per ricetta e ho trovato questo nel blog di Manu . Ci sono anche un sacco di ricette autentiche della regione di Trento.

*****
Here's the recipe:

puff pastry powdered sugar water


density of the glaze is made of an eye. Put a few drops of water sugar in order not happen very often. Dough cut into rectangles measuring 2 x 10 cm Brush a little of the glaze over the dough. Put on tray covered with parchment. Bake in 200C for about 20 minutes until golden. You can store a few days if they remain:)

in italiano:

Pasta sfoglia
zucchero a velo quanto basta
acqua quanto basta

Per la Glaze very slowly pour in sugar water to form a glaze that is spreadable, but not too fluid to leak from the pasta if you did it too runny add a little 'icing sugar until the right consistency. Roll out the pastry dough with a rolling pin as thin as the rest of the pastry on parchment paper and cut with a pastry wheel of rectangles of approximately 2x10 without moving. Then with a spatula spread an even layer of frosting on each piece. Now with the help of a spatula transported the puff pastry on a baking tray by putting them close enough. Bake at 200 degrees for about 20 minutes.

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Plumcake salate al formaggio e olive * Salty cake with cheese and olives

250 г
flour 3 eggs 2 tsp

baking powder 100 ml dry white wine 100 ml olive oil

150
cheese into cubes 100 g pitted olives
Salt, pepper and herbs (thyme and oregano)

Всичко омесвате и печете на 180С за около 45-50 мин.

250 g flour 3 eggs

1 packet of yeast for sweet
100 ml dry white wine
100 ml of olive oil
150 g of cheese (to taste) diced
100 g green olives or pitted blacks
salt, pepper and mixed herbs (oregano, thymo)

Beat the eggs. Add milk, wine, oil and flour sifted with baking powder. Add the cheese cubes and olives. Butter a loaf pan, pour il composto e infornate a 180 ° per 45 minuti.

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Panini croccante con formaggio * Crispy tortillas with cheese

2 egg yolks 1 cup

yogurt 1 teaspoon fresh yeast 1 cup

hot water 1 cup

oil Salt Flour as take
200 g butter

For filling: cheese and parsley

knead soft dough without butter and divide into 4 parts. Roll a very thin rounds and spread each layer with plenty of melted oil. Blind one another. Roll and place in refrigerator to firm. Cut into thin slices and roll each slice of very thinly. In half Pour the filling and wrap the other half. Arrange on an oiled tray and bake in 200C.

2 tuorli
150 ml di yogurt
10 g di lievito fresco
150 ml di acqua
100 ml di olio girasole
sale
farina qb (circa 500-600 g)

200 g di burro

per impasto: formaggio fresco e prezzemolo

Knead soft dough without butter. Divide into four parts. Roll each into a very fine game. Spread each layer with melted butter. Arrange the layers together. Wrap and refrigerate for two hours. Cut into thin slices and roll each slice very thin. Pour the filling in half and wrap the other half. Place on a baking sheet with paper cover of the oven. Preheat oven to 200 C and cook to golden.

източник: Narince