Monthly Archives: settembre 2022

Panna Cotta

Cooking lessons, Dolce, Personal Chef, Truffle Lunch

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)

What you need:

  • Knife
  • Pot
  • Glass jars

Method:

  1. In a pot, combine 3 tablespoons of sugar with the jelly, vanilla seeds, and the pod. Add a little bit of milk and mix thoroughly until you achieve a smooth, lump-free mixture. Gradually add the remaining milk and cream, stirring continuously. Bring the mixture to a boil.
  2. As soon as it begins to thicken, remove the pot from the heat and pour the panna cotta into small containers (glass jars) until they are about half full. Allow the panna cotta to cool at room temperature before refrigerating it.
  3. In the meantime, prepare a fruit salad by combining strawberries, lemon zest, lemon juice, and sugar. Gently stir the mixture and refrigerate it.
  4. Before serving, top the panna cotta with strawberries and, if desired, garnish it with a fresh mint leaf.

For our “Chocolate Lovers,” we have a special version of the Pannacotta that we made during our cooking classes. Here’s the recipe for that:

Ingredients for 6 people:

  • Water: 200 g
  • Liquid fresh cream: 80 g
  • A pinch of salt
  • Dark chocolate: 450 g
  • Sugar: 150 g

Method for chocolate topping:

  1. Chop the chocolate.
  2. Pour water and sugar into a saucepan. Bring to a boil. As soon as it starts to boil, add the cream. Let it boil again.
  3. Add half of the dark chocolate and mix continuously with a whisk. After, add the remaining chocolate and stir again.
  4. As soon as it starts to boil again, transfer it to a bowl and add a pinch of salt.
  5. Mix and let it cool at room temperature (30-32°) until thick. This will take approximately 15-20 minutes.

pannacotta al cioccolato

 

pannacotta al cioccolato

Filetto di Maiale all’antica

Cooking lessons, Personal Chef, Secondo, Truffle Lunch,

Ingredients for 4 people:

  • 400 g of pork fillet
  • 4 cloves of fresh garlic
  • 2 twigs of fresh rosemary
  • 4 tablespoons of olive oil
  • 4 pinches of salt
  • 2 pinches of black pepper
  • ½ cup of red wine (the same wine served at the table)

What You Need:

  • Frying pan to cook all the meat
  • Chopping board
  • Smooth-bladed knife

Method:

  1. Carefully arrange each ingredient on the table. Once you have everything ready, begin by preparing a dry marinade. Chop rosemary and garlic finely, then add salt and pepper. Mix the ingredients thoroughly with your fingers.
  2. Pour the marinade onto the chopping board and roll the fillet so that all the seasoning adheres to it. Dry marinades are strong and get the meat to taste good faster than liquid ones. Once you’ve let it sit for about 10-15 minutes, light the gas under your frying pan with some oil and a rosemary sprig.
  3. Check the oil temperature: when the spring sizzles, it indicates the oil is at the right temperature. In the meantime, cut one-finger-high fillet medallions and place them one next to the other in the frying pan, ensuring they don’t overlap.
  4. On a heated pan, brown the first side of each medallion, then turn them over. Once the other side is also browned, add the wine and flip them again. You’ll notice the meat has not only absorbed the flavor but also developed a beautiful color reminiscent of Chianti.
  5. Wait for the wine to evaporate and the food to slightly shrink before serving it directly from the frying pan.

Fiori di Zucca Fritti con Ripieno

Cooking lessons,

Ingredients for pastella:

  • Zucchini flowers (at least 2 per person)
  • 1 ice cube
  • 1 egg
  • Flour 00
  • Fresh sparkling water
  • Extra virgin olive oil
  • Salt

What you need:

  • Blotting paper to place on a tray or plate
  • Pan
  • Pliers to rotate the leaves
  • Basin to make the pastella
  • Fork

Method:

  1. Take the basin and add 2 tablespoons of flour, an egg, and mix them together.
  2. Add an ice cube to cool the batter and gradually add cold sparkling water until the consistency of the pastella is light. It should stick to the zucchini flower but not completely cover it.
  3. Prepare all the leaves by dipping them several times in the batter. Heat the pan with oil and drop a drop of pastella into it. The oil is ready when it starts to sizzle. Fry several flowers at the same time while keeping the oil temperature low.
  4. As soon as the flowers turn golden brown, remove them from the pan and place them on a plate lined with absorbent paper. Add a pinch of salt to the flowers and your appetizer is ready.

Enjoy your appetizer with a nice bottle of wine and have fun!

Zucchini Flower Fried

Tiramisù

Cooking lessons

Ingredients for 8 people:

  • 250 g of mascarpone cheese
  • 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:

  • An electric or manual whisk
  • A bowl
  • A rectangular oven serving dish, measuring about 30×15 cm

Method:

  1. Separate the egg whites from the yolks and beat the whites into stiff peaks (like meringue).Add the yolks and continue beating.
  2. Gradually add the sugar and mascarpone, beating more slowly. Be careful not to beat it too long, as it will make the mixture too thick.
  3. Once the mascarpone cream is ready, soak half of each Savoiardi in it along its length.Place the cookies with the dry side facing upward, one next to the other, to create a compact layer without overlapping. Pour all the mascarpone cream over the cookies and level the surface using a paddle.
  4. Sprinkle the cocoa powder evenly over the surface of the cream. Refrigerate the dessert for at least 2 hours, but no more than one day, before serving.

Some recipes suggest adding liqueur to the coffee, but I prefer to serve it in a glass to drink, perhaps as you savor my tiramisù!

Pici all’Aglione

Cooking lessons,

Ingredients for 4 people:

For the pici:

  • 200 ml of water
  • 400 gr of “00” flour
  • A pinch of salt
  • 2 drizzles 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

Method for the sauce:

  1. Cut the cherry tomatoes into 2 or 4 pieces, depending on their size. Heat the finely chopped garlic in the oil.
  2. As soon as bubbles form around the garlic, add the tomatoes and basil to the pan. The tomatoes play a crucial role in reducing the oil temperature, preventing the garlic from burning. Season with salt and pepper while cooking. Cook for a short time to retain the freshness of the tomatoes.

 

Method for the pasta:

Pici All’Aglione Fresh Pasta