Alex Vitali’s Chocolate cake

Posted on 17 May 2014 by Matteo Casadio

Today, a sweet treat prepared by Alex Vitali !!!!!!!!!!!!!!!!!!!!!!!

For the Chocolate Pie Crust :
280 g flour
30 g cocoa powder
150 g sugar
150g butter
1 egg
a pinch of salt

Let the butter soften, sift the flour, then add all the ingredients and knead quickly until the dough is smooth. Cover with plastic wrap and let rest in the refrigerator for 1 hour. With the help of a rolling pin pastry, roll out to a thickness of about 1/2 cm. Form various discs of pastry rings which then must be inserted in the oven during cooking, perforated discs of dough with a fork and bake at 185 ° C for 15-18 min. Cook the remaining pastry cuttings which then will be used to form the central disk of cake. Remove from the oven and leave to cool completely the disks without removing the rings.

Central:
200 g chocolat short crust
100 g hazelnuts
80 g butter
50 g of dark chocolate
10 g icing sugar

Blend the nuts coarsely and set aside. Melt chocolate in a bain marie, combine the melted butter in a food processor with short crust, icing sugar and melted chocolate, add the hazelnuts and work for a few seconds. Spread the mixture on the discs of pastry cooked creating a thickness of 1/2 cm and bake at 190 degrees for 5 minutes, turning out and allow to cool, always leaving the circles.

Ganache:
225 g fresh cream
100 g dark chocolate
40 g milk chocolate
salt a pinch
Boil the cream and salt.
Melt the chocolate in water bath and leave to cool slowly mix the chocolate with cream. Allow to cool slightly and pour inside the circles to form the last layer.
Leave in the refrigerator for at least an hour.
Turn out the pies and lightly dust with cocoa.
The chocolate cake can be garnished with candied orange, or black cherries, …..

Strozzapreti agli strigoli

Posted on 11 May 2014 by Matteo Casadio

Questo è un ottimo periodo per utilizzare gli stridoli. In questa ricetta li utilizziamo per fare un sugo per condire gli strozzapreti.

Ingredienti per 4 persone:
480 g di strozzapreti freschi
200 g di strigoli
uno spicchio d’aglio
50 g olio extravergine
300 g passata classica di pomodoro biologica “CiaoBio”
Sale
Eliminare i gambi più duri degli stridoli. Tagliare l’aglio a lamelle, metterlo in una padella con poco olio e rosolarlo. Aggiungere gli stridoli e cuocerli per alcuni minuti. Aggiungere la passata di pomodoro. Aggiustare di sale.
Cuocere gli strozzapreti in acqua bollente salata, scolarli e e saltarli in padella con la salsa. Aggiungere un mestolino d’acqua di cottura e un po’ d’olio extravergine.

Pane in Pentola

Posted on 7 May 2014 by Matteo Casadio

After some tests and tips of Gregory Grippo Chef at La Buca restaurant in Cesenatico, here is the result of the bread baked in the clay pot Bionatural. I used this beautiful pot!

I have tried to simplify as much as possible in order to realize this type of bread in all ovens, even those that are not professional.

Ingredients:

500 g flour 260 w (I used Garofalo 260 w)

310 ml water (the amount may be different with other types of flours)

4 g brewers yeast

8 g salt

flax seeds (optional)

Put the flour in the planetary. Dissolve the yeast in the water and slowly pour in the flour. Allow to run 7 minutes on speed 2. Add the salt _and the flax seeds pounded in a mortar_ _ . Let the dough rise for 12 hours by covering it with a cloth. Give the shape of the loaf and let rise another 2 hours. Turn the oven temperature to 230 ° C with the pot empty inside. Put the dough into the pan, cover and cook for 30 minutes. Remove the lid and cook for another 20-25 minutes, lowering the temperature to 200 ° C. Remove from oven and cool the bread on a rack in a cool, dry place.

Continuerò a sperimentare le cotture in questa pentola di creta, sia per il pane che per altre ricette, quindi: Continuate a seguire pescenudo.it!

Strozzapreti Senza Glutine al Pesto di Semi di Zucca

Posted on 29 April 2014 by Matteo Casadio

The number of people intolerant to gluten is increasing each year about 20%. These Strozzapreti Farabella are produced with corn flour, rice flour and cornstarch, then suitable for celiacs.

Ingredients for 4 people:
320 g strozzapeti gluten Farabella
100 g pumpkin seeds Melandri Gaudenzio
32 beautiful basil leaves
a clove of garlic (optional)
extra virgin olive oil
40 g parmesan cheese

Prepare the pesto as in recipes Cod to Pestacchio, (use pumpkin seeds instead of pistachios); Homemade with monkfish, green beans, potatoes and pesto (use pumpkin seeds instead of pine nuts). The garlic is optional and if you decide to use it should be peeled and crushed in a mortar or blended well with the other ingredients. Add the parmesan pesto. Cook the pasta in boiling water (at least 3 liters per 500 g of pasta) salt (5 g of salt per liter). After 6 minutes of cooking, turn off the heat and let it finish cooking by covering the pan. Drain the pasta and dress with the pesto.

Spaghetti di farro, Asparagi e Tarassaco

Posted on 22 April 2014 by Matteo Casadio

On the occasion of the Earth’s World Day, here is a super healthy recipe: Spelt spaghetti Asparagus and Dandelion. Use only the tender leaves of dandelion, that will be a little less bitter.

Ingredients for 4 people:

360 g spelt paghetti Secoli d’Amore – Gusto per Amore
16 green asparagus
2 scallions
20 tender leaves of dandelion
extra virgin olive oil Secoli d’Amore – Gusto per Amore
salt

Peel the asparagus and wash. Cut about 3-4 cm of the tip, then the first part of the stem in slices, and all the soft part remaining pieces. Saute shallot with a little olive oil, add the pieces of the final part of the asparagus. Add a ladle of water, a pinch of salt and cook. Combine also dandelion leaves, washed well and boil for a minute. Blend _ _, add a few drops of oil and adjust salt. In a a pan, saute the shallots _, always with a tablespoon of oil. Add the asparagus into slices and cook for a few minutes. In boiling salted water, cook the asparagus tips, drain, then cook the spaghetti . Drain them al dente and place in a pan with little more than half of the asparagus e dandelion cream . In 4 dinner plates lay the remaining cream. Serve the spaghetti and garnish with asparagus tips. Respect Our Planet !!!

Centomani di questa terra

Posted on 17 April 2014 by Matteo Casadio

Lunedì 14 aprile, all’ Antica Corte Pallavicina dei Fratelli Spigaroli, a Polesine Parmense (PR) si è svolto un grande evento: centomani di questa terra 2014.

Questa intensa giornata, ricca di emozioni è stata organizzata da Chef to Chef l’associazione dei migliori chef dell’ Emilia Romagna e di alcuni attenti produttori.

Erano presenti gourmet e giornalisti, oltre a molte persone attirate perché appassionate di cucina e vino.

Per tutta la giornata si sono alternati cuochi e illustri chef (Massimo Bottura, Teverini, Igles Corelli….) per dimostrazioni e preparazioni di piccoli assaggi. È stato però in serata, scendendo nelle cantine, la vera degustazione. In un’atmosfera, probabilmente unica nel suo genere, sono stati affettati culatelli di varie stagionature… e qui, bisognava essere presenti, perché quei profumi e quei sapori non si possono raccontare!

Poi, proprio lì sotto, la grande sorpresa: l’apparizione del “Maestro”, Gualtiero Marchesi!

La serata è continuata con una cena, preparata da chef stellati.Il servizio di sala è stato curato dai ragazzi della scuola Alberghiera e di Ristorazione di Serramazzoni capitanati dal maitre Daniele Bergami. In una lunga sala un immenso tavolo vestito da unica preziosa tovaglia ha ospitato circa 70 fortunati invitati.

In finale è stato donato un riconoscimento a Gualtiero Marchesi.