Tag Archives: base per torte

Pastiera napoletana

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Pastiera, or Pastiera napoletana, is the most popolar cake of the Campania region. Today we offer a slightly modified version of the presentation, but the recipe is the original !

pastieraFor the pastry:
1 kg flour
400g sugar
400g softened butter
10 g salt
lemon
5 eggs
Mix all ingredients very quickly and leave the pastry in the refrigerator.

To cook the wheat :
1 kg raw hulled wheat
1 l water
salt
A spoon of butter
Boil until the wheat is not opened. Close the pan and allow to dry. The next day, add 1.5 liters of milk, then boil.

For the filling:
900 g sieved ricotta
400 g sugar
1 kg cooked wheat
12 eggs
Grated lemon
Orange water
Candied pumpkin and orange
If the dough is hard to add a little bit of milk
Optional 1/2 kg custard.

Procedure:
Taking a part of pastry and line the bottom of a mold. Pour the filling into the pan. Pull the other pastry and cut the strips with the appropriate pastry cutter and create a grid on the pastiera. Brush it with an egg. Bake at 180 ° C for 1 hour and 30 minutes. Allow to cool.
Sprinkle with powdered sugar, slice and serve.

Recipe created by Chef Gregory Grippo at La Buca (one Michelin star) Cesenatico.

Thanks Greg!

Alex Vitali’s Chocolate cake

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

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, …..

Pound Cake

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Pound cake is a dessert known in northern Europe and the United States. It has ancient origins and how all the recipes have been modified. The recipe is similar to that of the plum cake.
The original recipe for pound cake is the one who gave him the name. A pound of all the ingredients!

pound cake

Ingredients for two molds 30 cm. (1 pound = 453.59237 grams)
1 pound butter
1 pound sugar
1 pound eggs
1 pound of wheat flour 0 Molino Chiavazza
20 g baking powder
120 g raisins (optional)

procedure:
Whisk butter and sugar. Add the eggs, one by one . Incorporate the flour sifted with the baking powder. Fill the molds and bake at 170 degrees for about 60 minutes. If we wanted to add raisins after it passes incorporate in flour, so we avoid doing to find all it in the bottom.

Chamomile tart with blackberries and pine nuts

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crostatina camomillaIngredients for 6 servings:
300 ml whole milk
300 ml fresh cream
80 g sugar
6 g fish glue
6 g chamomile (equivalent of 3 sachets)
6 shortbread biscuits sable diameter tart
150g blackberries
40 g toasted pine nuts
6 tufts mint

Boil the milk, then add the chamomile and leave to infuse for 15 minutes. Filter, add the cream and sugar and heat without boiling. Add the gelatin  previously softened in cold water.

Allow to cool it, stirring often, and pour into molds of the same diameter of the tart before it starts to thicken.

Prepare a sauce by blending 100 g of blackberries, a little sugar and a few drops of lemon.

Spread the blackberry sauce in 6 plates, place a biscuit on each plate and lay the cream of chamomile. Complete with some blackberries cut in half, the toasted pine nuts and sprigs of mint.

Home made Fiesta

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Vi piacciono le merendine? È ora di farsele in casa… anche home made non faranno dimagrire, ma almeno sappiamo bene cosa c’è dentro!

Iniziamo con la fiesta!!!
Fiesta

Ingredienti:
2 bisquit (clicca qui per la ricetta) dello spessore di circa 1 cm rettangolari 30 x 40
crema d’arancia
glassa per copertura
Bagna all’arancio
50 g cioccolato al latte

Crema all’arancio
600 ml di panna montata
320 g di zucchero
9 tuorli d’uovo
750 ml di latte
30 g di colla di pesce
300 ml di succo di arancia
Scorza grattugiata d’arancia
Preparazione:
preparare una crema inglese mescolando tuorli e zucchero; unirli al latte bollente profumato con la scorza d’arancia.
Rimettere sul fuoco, aggiungere il succo d’arancia e portare a 82 °C. Unire la colla di pesce precedentemente ammollata in acqua fredda. Raffreddare e prima che inizi a tirare la gelatina incorporare delicatamente la panna.

Bagna all’arancio
125 g di zucchero
250 g di acqua
5 g di cannella in stecca
2 g di rum
10 g di cointreau
Fare bollire acqua, zucchero, cannella per 30 minuti. Lasciare raffreddare in un contenitore ben chiuso, filtrate il tutto e aggiungete i liquori.

Glassa da copertura
250 g di cioccolato fondente  Cuor di Cacao Venchi  75%
90 g di olio di semi soia
Tritate grossolanamente il coccolato, fonderlo a bagnomaria. Aggiungere l’olio e mescolare bene.

Montaggio
Mettere il primo bisquit dentro alla placca foderata di carta da forno. Bagnare abbondantemente con la bagna all’arancio. Versare uno strato di crema all’arancia per formare uno strato uniforme alto un cm. Coprire con l’altro bisquit. Bagnare bene anche questo strato. Mettere in abbattitore, o congelatore per almeno 2 ore.  Sformare sopra a un tagliere e rifilare i bordi. Tagliare le fiesta rettangolari della misura di circa 9 x 4,5 cm.
Disporle distanziate sopra a una griglia e glassarle con in fondente. Lasciare tirare in frigorifero.
Riempire un cornetto di carta oleata con cioccolato al latte fuso a bagno maria e guarnire con 3 linee ondulate come nella fiesta confezionata.

Bisquit

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Biscuit is a kind of sponge cake, but a little less soft, less high, a little more elastic that it can be rolled up.
Ingredients for a baking tray 30 to 40 cm.
5 eggs at room temperature
100 g flour
25 cornstarch
125 g sugar
40 g butter
pinch of salt

Beat eggs with sugar and a pinch of salt. Heat over up to 45ºC.
Gently add the flour and mizena. Add the melted butter.
Brush with butter a baking tray 30 to 40 cm and cover it with baking paper. Pour the mixture and spread.
Bake in hot oven at 200ºC for 8 minutes.
Spill it on a damp cloth and remove the baking paper.
If the biscuit will be used to roll, roll it when is still warm so that catches the fold.