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Buon Compleanno con torta caprese di cioccolato e mandorle * Happy 2nd Birthday with Caprese Cake

Изниза се още една year. How quickly time flies and there is not enough for anything. I started a joke to have an online version of the recipes and I are always on hand, but what happened? I have more 500 readers, and who knows how many anonymous ... I have posted 500 recipes that are viewed by over 200 000 people. I never even dreamed of and such figures! I'm not in speeches and writing ... I do not know what to say except that I thank you and I will try to opradvaya trust you with new ideas and delicious recipes. Special birthday I prepared a wonderful Caprese cake that will try it again for sure. Get out to your meal!

È andato un altro anno. Come in fretta il tempo vola e non c'è abbastanza di nulla. Ho iniziato come uno scherzo, perché voglio una versione online delle mie ricette, ma cosa è successo? Ho più di 500 lettori, e chissà quante anonimo ... I sent about 500 recipes that are seen by over 200 000 people. I never even dreamed of such numbers! I'm not good at speaking and writing ... I do not know what to say except that I thank you and I will try to justify your trust with new ideas and delicious recipes. Special for the birthday cake I made a beautiful cake Caprese. Be my guest and enjoy!

130 г бадеми
150 г шоколадов фондан или черен шоколад
130 г масло

3 eggs 15 g cocoa powder
30 g potato starch (or corn)
1 / 2 tsp baking powder 100 g sugar

salt

Leave butter at room temperature. Separate egg whites from the yolks. Beat the egg whites with a pinch of salt. In blender grind almonds with 50 g of sugar. Melt the chocolate fondant 130 g.

Beat soft butter with the rest sugar cream. Add almonds, cornstarch and baking powder. add eggs one at a time and continue stirring. Finally add the melted chocolate mixture and protein after it. Pour into a round shape 22-24 cm covered with parchment. Bake in preheated oven for about 40-45 170S minutes. Cool completely and transfer в чиния.

130 g almonds 150 g dark chocolate 130 g butter


3 eggs 15 g cocoa powder 30 g

potato starch 1 / 2 teaspoon baking
100 g sugar salt


Let the butter soften at room temperature. Shell the eggs and separate the yolks from the whites. Beat the egg whites with a pinch of salt. Reduce the almond powder to the mixer with 50 g of sugar. Melt in a water bath 130 g of dark chocolate.
Mount with the whip softened butter with the remaining sugar. Combine the ground almonds, potato starch and baking powder sifted and mixed. Add 1 egg yolk at a time and continue to stir. Amalgam in the melted chocolate mixture. Combine the egg whites until stiff and incorporeal with gentle movements from the bottom up. Bake
. Lining the pan with parchment paper wet and squeezed. Pour the mixture into the mold and livellalo with the back of a spoon or whisk repeatedly the mold on a work surface. Bake the cake in a preheated oven at 170 ° C for 40-45 minutes. Let cool completely. Transfer it onto a plate, sprinkle with the remaining pieces of chocolate eggs, spolverizzala with cocoa and serve.

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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.