Ingredients:
6 eggs
180 g sugar
180 g flour
butter and flour the mold
Put 6 eggs and sugar in the planetary tank
Assemble with a whisk.
Sift the flour and add it gently, moving the dough from bottom to top.
Grease and flour a round mold with a zip.
Pour the base of the sponge cake into the mold and bake at 170ºC for 20/25 min.
Open the hinge and unmold the sponge cake.
Let it cool on a grill.
Menu Bicio Papao 29 September 2017
Shrimp in potato crust with sweet and sour sauce
Fried and moitish Moscardino
Monkfish and prawns, truffles and hazelnuts
Risotto, mantis shrimps and porcini mushrooms
Sea bream, chard, pumpkin chips and gorgonzola
72% Chocolate Namelaka, caramelized pears, hazelnut crumble and cocoa
roasted chestnuts
For the evening, we present the recipe of Orata, chard, pumpkin chips and gorgonzola. The most particular dish and in a sense the most risky!
Ingredients for 4 people:
4 sea bream from 250 g each
500 g of pumpkin
80 g soft gorgonzola
500 g small chard
garlic a clove
pumpkin seeds
1 egg white
milk as needed
extra virgin olive oil
salt
rosemary flowers
Slice the sea bream; engrave them from the stomach to eliminate the interior. Eliminate the head; fillet them starting from the belly and make sure to leave the 2 fillets attached in the highest part, trying to keep the tail attached to the fillets. With the scissors cut off the plug.
Peel the pumpkin, remove the inner seeds. Cut a part of the pulp into thin slices 1-2 mm to make the chips.
Grease them and spread them in a pan. Let them dry in the oven at 80 g until they are crispy.
With the rest of the pumpkin make a cream. You can find the recipe here.
Heat the milk to 50/60 ºC and melt the gorgonzola. Blend and control the density. If it is too thick, add a little more milk.
Clean the chards eliminating the coast. Wash them well and blanch them for a few minutes in boiling salted water. Cool in water and ice and sauté with a clove of garlic and oil.
Slightly beat the egg white, brush the skin of the sea bream and cover with pumpkin seeds. Cover a plate with baking paper, grease it and lay the giltheads; salt.
Cook the sea bream in the oven at 200ºC for about 7 minutes.
In 4 dishes, put the pumpkin cream, gorgonzola sauce, sea bream, chard, pumpkin chips, rosemary flowers and complete with a little oil
For the base:
500 g flour 00
18 g baking powder
150 g softened butter
190 g sugar
3 eggs
vanilla
grated lemon peel (optional)
Work all the ingredients quickly, without heating the dough.
Wrap it in the kitchen foil and allow it to rest in the refrigerator for 30 minutes.
Roll the dough with a rolling pin up to a thickness of 0.5 cm. With the round dough cup, form circles and lay them on the tart cake molds.
Drill the bases with a fork.
Bake at 180ºC for 10 minutes.
This dough can also be used for bases for pies and biscuits.
Custard
600 g milk
150 g cream
127 g of egg yolks
165 g sugar
30 g corn amid
30 g rice starch
vanilla
lemon rind
Mix starches and sugar with a whisk, add a ladle of cold milk then the egg yolks. Add the milk and the boiling cream. Bring on the heat and simmer it and let it cool as quickly as possible. Pour the cold and smooth cream into a sac a poche with a smooth round tip of 1 cm in diameter. Leave in the fridge.
Strawberry gel
You can find the Strawberry Gel recipe here
Composition
In a flat dish sprinkle the strawberry gel.
Lay the shortcrust base.
With the sac a poche fill the tart.
Peel and cut figs into wedges. Arrange on the cream.
Garnish with mint leaves.
Thanks Alex!
L’oggetto di oggi è: Il Porta Peperone!
Salva peperone
Americanate!
Siamo in New Jersey, è quasi Pasqua. Guarda cosa abbiamo trovato nei supermercati americani!
Sarà forse una Colomba di Pasqua artigianale?
Garda il video! Americanate –Pesce Nudo TV
Segui pescenudo anche su YouTube. Oltre alle Americanate ci sono video seri!
Se vuoi la ricetta della Colomba di Pasquala trovi qui
If you want to start your day with a smile and full of energy you have to try these pancakes with almonds, gluten free.
This recipe is quick, easy and also healthy.
Pancake alle mandorle
Ingredients for 4 people:
260 g almond flour
4 large eggs
120 g almond milk
600 g extra virgin olive oil or coconut oil
15 g raw honey (2 tablespoons) or maple syrup
8 g bicarbonate
cinnamon powder
sea salt
Work all the ingredients in a bowl with a whisk. The batter should be neither too thick nor too liquid.
Heat iron or a nonstick pan, grease with coconut oil and with a ladle, pour the amount required to make the first pancake. The first pancake is also a test to see if the dough is the right consistency. Once cooked on one side, with the help of a spatula, turn and finish cooking also from this side..
Continue with all the batter.
Serve pancakes hot accompanied with strawberries, blueberries, raspberries, maple syrup, nuts, yogurt sauce with wild berries, peanut butter, goji berries ….
