Un abbinamento casuale, ma non male: formaggio Raviggiolo con amarene Toschi.
Il raviggiolo é un formaggio fresco dell’Appennino Tosco-Romagnolo. L’amarena è tra i prodotti più rappresentativi della ditta Toschi Vignola.
Non credo che in questo caso ci sia bisogno di scrivere la ricetta.
Un dolce tradizionale di Cervia che viene preparato per l’annuale appuntamento dello Sposalizio del mare e’ il dolce delle zitelle.
Anche questa ricetta e’ della nostra amica Irene del forno pasticceria Stradaioli di Cervia.
La ricetta i prossimi giorni!
Sorry, this entry is only available in Italiano.
Ingredients:
500 g mascarpone
12 egg yolks
9 egg whites
250 ml whipped cream
120 sugar
20 ml rum
20 ml maraschino
4 sheets of gelatin
sponge cake
coffee
cocoa
Procedure:
Beat the egg yolks with the sugar, add the mascarpone cheese a bit at a time, combine the gelatin dissolved in the liquor, then the egg whites whipped and then the whipped cream. Make a first layer of sponge cake in a rectangular pan, sprinkle with the coffee and add the mascarpone. Make at least another state of sponge cake and one of mascarpone. Leave consolidate in the refrigerator for a minimum of two hours. Sprinkle with cocoa, cut portions and serve.
Look at ‘what I was reminded! The last time I was in Japan several years ago, with my friend Yukiori Itsubo chef, restaurant L’isoletta owner’s in Sumoto Chi, Hyogo, we were invited to a gala dinner, where was offered a menu of different courses, drawn up by various Japanese chef. Maybe it was the dinner piuù high level on which it has participated. After dinner, I remember that two chefs in the room, they started beating a long process with a special wooden hammer, a paste of rice for make small cakes. During the show, one of the organizers, knowing that I was the only non-Japanese chef, had the good idea to invite me to participate to give a little hammer. That was the first time that I had helped to make the mochi.
The mochi in Japan, are traditional cakes made with flour of a particular type of Asian rice, which do not contain gluten, after cooking becomes very sticky.
The mochi, can be prepared only with the dough, flavored, … or, more commonly filled with jam or ice cream. I tried to make those ice cream.
Ingredients for 12 mochi:
75 g rice flour “mochiko”
75 g sugar
150 ml of water
30 g dark chocolate
cornstarch or potato starch q.b
12 balls vanilla ice cream
Procedure:
Stir with a whisk in a bowl of glass rice flour, water and sugar. Cover with plastic wrap and microwave 600 w for 2 minutes. Add the chopped chocolate and mix. Cover again with plastic wrap and move to the microwave for another 30 seconds.
In a work plan sprinkle plenty of cornstarch, pour the mixture warm, cover with another cornstarch (used because it does not stick. With your hands gently stretch the dough to get a big sfoglia.tagliare 12 squares, and intersperse with of the film and always a sprinkling of cornstarch.
Place in refrigerator for at least 30 minutes. Take a piece of dough at a time, place a scoop of ice cream in the center, and close the dough, resulting in a rounded shape.
Repeat with all remaining ingredients.
Back in the freezer.
Let soften a few minutes and serve.
Banana bread recipe,… now another American classic. Banana bread is described in almost all American cookbooks. It is so good,…but with a spoonful of mascarpone …. is even better!
Ingredients:
280 g flour
14 g bicarbonate
a tip of salt
110 g soft butter
225 g sugar
2 eggs
4 very ripe bananas
80 ml milk
a tablespoon lemon juice
vanilla extract
Directions
In a bowl, mix the butter and sugar until the mixture is light and fluffy.
Add the eggs, mashed bananas, milk mixed with lemon juice and vanilla extract.
Sift the flour, salt and baking soda and add them to the atria ingredients.
Grease a 20 cm x 12 cm mold and pour the mixture.
Place in preheated oven at 180° C and bake for about an hour. Remove from oven and let cool in pan for 5 minutes, then place on a wire rack to cool completely before serving.
