Monthly Archives: settembre 2022

PANNACOTTA

Cooking lessons

Ingredients for 6 people:
250ml fresh cream,
250 ml whole milk,
5 tablespoons of sugar,
1 bag (13 g) of gelatine,
1/2 vanilla pod ,
organic lemon juice and zest,
strawberries (about 300g)

Cooking Tools:
A knife, a pot, glass jars or glasses for single portion
Method:
In the pot, mix 3 tablespoons of sugar with the jelly, vanilla seeds and also the pod. Add a little milk and mix well to obtain a smooth mixture without lumps. Add all the milk and the cream and continuously stirring, bring to a boil.

As soon as it starts to curdle, turn off the heat and pour the panna cotta into small containers (glass jars) up to half. Let it to cool at room temperature and store in the refrigerator. Prepare a fruit salad with strawberries, lemon zest and juice and sugar. Stir gently and refrigerate.
Before serving, season the panna cotta with strawberries on top and if you like, garnish with a fresh mint leaf

For “Chocolate Lovers” there is a version of the Pannacotta that we made during the Cookingclasses and now I’ll give you the recipe:

Chocolate topping for panna cotta
 

pannacotta al cioccolato

Ingredients for 6 people 
Water 200 g 

Liquid fresh cream 80 gr 

A pinch of salt 

Dark chocolate 450 g 

Sugar 150 g 

How you do it 

First, chop the chocolate , then pour water and sugar into a saucepan. Bring to the boil and as soon as it starts to boil add the cream. Let it boil again and add half of the dark chocolate, then always mix with the whisk and add the remaining chocolate. Stir again and as soon as it starts boiling again, transfer it to a bowl and add a pinch of salt. Mix and leave to cool at room temperature at 30-32°, until thick. It will take about 15-20 minutes. 

pannacotta al cioccolato

Filetto di maiale all’antica

Cooking lessons,

Ingredients for 4 people
400 g of pork fillet
4 cloves of fresh garlic
2 twigs of fresh rosemary
4 spoonfuls of olive oil
4 three-fingered pinches of salt
2 three-fingered pinches of black pepper
½ cup of red wine (the same wine you serve at the table)

WHAT YOU NEED
You need a frying pan to hold all the meat, a chopping board and a smooth bladed knife.
PREPARATION
Look carefully to make sure each ingredient is at its place on the table. Alright, now you’ve got everything, let’s start. First prepare a dry marinade this way: chop rosemary and garlic fine then add salt and pepper, then mix it all well with your fingers. Pour this mix out onto the chopping board and roll the fillet so all the seasoning sticks on.
Dry marinade is much stronger than liquid marinade, and takes less time to confer flavor on the meat. After 10-15 minutes, turn the gas on under the frying pan with the oil and a sprig of rosemary.


Check the temperature of the oil: when the sprig sizzles, it means the temperature of the oil is perfect. In the meantime, you have cut one-finger high fillet medallions which you place one next to the other in the frying pan, being careful not to let them overlap.
On a lively fire, brown the first side of each medallion, then turn them all over.When the other face is brown too, add the wine, then turn over once again – you will see how the meat has not only taken on the flavor, but also the lovely color of Chianti.
Just wait for the wine to vanish and for what you are cooking to shrink a bit, then put it on the table – even directly in the frying pan. This recipe is so simple and quick, it will take you longer to read it than to cook it!

FIORI DI ZUCCA FRITTI CON RIPIENO

Cooking lessons,

I suggest you prepare the pastella , then the filling and finally fill the flowers before frying them.

If you only want to appreciate the flavor of the Zucchini flowers, skip the filling step and go directly to the preparation of the pastella.

Ingredients for the filling:
ricotta cheese
black truffle
salt
pepper
nutmeg
egg yolk
Parmigiano
Proces for filling :
take a bowl and put the ricotta, the egg yolk, a pinch of salt and pepper, a spoonful of Parmigiano and a little nutmeg, mix everything then grate the black truffle and mix it again. when the preparation is homogeneous, taste and balance with the salt. do not overdo it with salt because then you will have to salt the courgette flowers after you have fried them. open the flowers and put 1/2 tablespoons of filling inside then seal the flower with a light pressure of the tida on top of the flower where the filling ends, being careful not to break the flower

Ingredients for pastella :

Zucchini flowers, minimum 2 per person,
1 ice cube
1 egg
flour 00
fresh sparkling water
extra virgin olive oil
salt
Equipment:

Blotting paper to put on a tray or plate
Pan
Pliers to rotate the leaves
Basin to make the Pastella

Fork

Proces for pastella :
take the basin and pour in 2 tablespoons of flour, an egg and mix, add an ice cube to cool the batter and stretch with cold sparkling water until the consistency of the Pastella is light, it sticks to the zucchini flower but not the totally covers.
prepare all the leaves by dipping them several times in the batter.
Take the pan with oil and put it on the fire, drop a drop of Pastella inside, it will give us the signal for a good temperature of the oil as soon as it starts to sizzle. fry several flower at the same time keeping the oil temperature low. as soon as the flower turn a golden color, remove them from the pan and place them on a plate with absorbent paper.
Add a pinch of salt and your appetizer is ready.
a nice bottle of wine and have fun 😉

Zucchini Flower Fried

TIRAMISÙ

Cooking lessons

Ingredients for 8 people
250 g of mascarpone
3 full spoonfuls of sugar
3 whole eggs
2 spoonfuls of unsweetened cocoa powder
16 Savoiardi cookies (ladyfingers)
1 cup of Italian espresso coffee
WHAT YOU NEED
You will need an electric or manual whisk, a bowl and a rectangular oven serving dish
measuring about 30×15 cm.
PREPARATION
Making this dessert, which everybody will like, is really easy and quick.
Separate the white of the egg from the yolk and use the whisk to beat it into stiff peaks
(like a meringue).
Then add the yolks and go on beating, then add the sugar and finally the mascarpone,
beating more slowly.
If you beat it too long, it will make the mix too thick.
Now the mascarpone cream is ready. Soak half of each Savoiardi in it along its length.
This way, half the cookie will absorb coffee and the other half will absorb the cream.
Place the cookies with the dry side pointing upward, one next to the other, so as to make
a compact layer, without letting the cookies overlap.
Now pour all the mascarpone cream and level the surface using a paddle.
Distribute the cocoa powder so it covers the surface of the cream perfectly.
Put it in the fridge. You must wait at least 2 hours but no more than one day to eat it.
You will find a lovely contrast of flavors between the bitterness of the
cocoa and the sweetness of the cream, creating a perfect balance.
Other recipes for this dessert suggest adding liqueur to the coffee, but
I think the liqueur should be put in your glass to drink, perhaps as you
taste my tiramisù!

PICI ALL’AGLIONE

Cooking lessons,

INGREDIENTS FOR 4 PEOPLE
FOR THE PICI:
200 ml of water
400 gr of “00” flour
1 pinch of salt
2 drizzle of extra virgin olive oil
FOR THE AGLIONE SAUCE:
1 clove of Aglione or 4 cloves of garlic
500 gr of ripe cherry tomatoes
a few basil leaves
a pinch of salt and pepper
extra-virgin olive oil

PROCEDURE for the sauce

Cut the tomato into cubes, in the case of cherry tomatoes cut them into 2 or 4 pieces according to the size. Heat the finely chopped garlic with the oil.As soon as bubbles form around the garlic, put the tomato and basil in the pan.The tomato plays an important role because it reduces the temperature of the oil, avoiding burning the garlic. Season with salt and pepper during cooking. Cook for a short time so as not to lose the freshness of the tomato.

 

PROCEDURE for the pasta

Make a well in the flour, add water in the center, a drizzle of extra virgin olive oil to form a circle and a pinch of salt.
Knead well until you get a smooth and elastic mixture.
Cover the dough with a cotton cloth and let it rest for about 10 minutes.
We can make pici with a pasta machine or make them by hand by creating small snakes.
Cook in salted water for 3/4 minutes and then toss in a pan with the sauce previously prepared before serving.
I recommend adding a few tablespoons of water from cooking the pici to the pan before tossing the pici.
Serve with grated Parmigiano and fresh basil.

Pici All’Aglione Fresh Pasta