Traditional recipes

Tiramisu original recipe - the Tuscan trifle

Tiramisu original recipe - the Tuscan trifle

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Tiramisu original recipe

We make a strong coffee and let it cool. Add the essences, almonds and rum.

Beat the natural cream with the mixer until it becomes fluffy and has a fairly consistent strength, almost 10 minutes, then add 2 tablespoons of powdered sugar and continue to mix it for 2-3 minutes. Add mascarpone and 2 more tablespoons powdered sugar. The cream is ready.

We introduce each biscuit in the cold and aromatic coffee. The movement must be fast, a fraction of a second.

We place the first layer of biscuits on a tray, I used the model 12 biscuits x 3 layers. This is the model for the above quantities.

On each layer of biscuits, put a layer of cream and powder a generous layer of cocoa.

The last layer should be cream and powdered cocoa.

Let the tiramisu cool for 24 hours.

We serve it with a coffee with cream.

Spaghetti alla carbonara & # 8211 recipe history

Spaghetti alla carbonara & # 8211 recipe history but also original recipe preparation carbonara pasta. A useful but also interesting article because we come with information about the history of carbonara pasta. We also approached the recipe for pasta carbonara on our blog. But we come back with this interesting information about the history of this wonderful recipe. A delicacy that has established itself in Italian cuisine. Recall that the recipe for spaghetti carbonara was imported into all Western countries. The recipe for carbonara pasta is first attested in 1950, when it was described in the Italian newspaper The Press as a plate sought by American officers after the liberation of the Allies from Rome in 1944.

To the delights of gourmets

"caramelized gingerbread and apples" recipe, and
as I still had some left I used to make
a tiramisu with gingerbread and caramelized nuts.
A chic and delicious dessert that delights everyone
more taste buds it is very easy to achieve.
For more crunchiness, make breadcrumbs in
drying 2 slices of gingerbread then the
switch to the robot. In this case sprinkle the breadcrumbs
just before serving.

400 g of mascarpone
4 eggs
150 g of sugar
200 g of walnuts
13 slices of gingerbread
1 large cup of strong tea

Coarsely crush the nuts.
Grill them in a pan with 20g of sugar.
Allow to cool.
Beat the remaining sugar with the egg yolks in a large bowl
until the mixture whitens.

Add the mascarpone and whisk vigorously.
Whisk the egg whites in firm snow.
Gently incorporate them into the preparation.

Remove the crust from the gingerbread, soak 12 slices in the tea.
Crumble the last slice and set aside.
Put half of the gingerbread slices in a dish or in

Pour over half of the preparation.
Put the rest of the gingerbread slices, then the toasted nuts
the rest of the preparation.
Sprinkle with gingerbread crumbs.
Reserve at least 4 hours to cool before tasting.

Poggio al Tesoro - Sondraia, Bolgheri rosso 2012 - 0.75L



RED WINE SEC. Poggio al Tesoro is a wine producer in Italy, Tuscany region. Bolgheri, where some of the best red wines in the country are produced, was a dream destination, which became a reality for Walther Allegrini. Walther and his team paid close attention to the right areas and grape varieties for each type of soil.

At present, the Poggio al Tesoro estate comprises four vineyards. The largest vineyard is located in a hamlet called Le Sondraie, with several types of soil, which allow the planting of five varieties of white and red grapes. Among the characteristics of the soil in the Le Sondraie vineyard is the high magnesium content, beneficial for the Merlot variety.

The blend of 2012 is obtained from Cabernet Sauvignon, Merlot and Cabernet Franc, aged 18 months & icircn two French oak barrels (the first new, the second in the second filling).

APPEARANCE: Intense ruby ​​red, like a classic Bordeaux blend.

SMELL: Intense aromas of berries, accompanied by notes of sage, rosemary and spicy vanilla.

TASTE: Elegant and harmonious, Sondraia develops a mysterious balance between the fine fruits, inseparable from the pigmented grapes and the moderate acidity, present at each tasting.

CULINARY ASSOCIATION: The red blend of Sondraia is suitable with consistent menus: baked beef, grilled veal, kebab (lamb or ram) and pork. A wine native to Italy is also suitable with Mediterranean dishes with ricotta cheese, parmesan cheese and semi-mature sheep cheese.

TEMP. TO SERVE: 16 - 18 & degC (Decantation is recommended for 30 minutes).

To the delights of gourmets

For 4 People
Preparation: 15 min
Cooking: 35 min
4 small very fresh eggs
50 g of ricotta
4 red beets
10 cl of liquid cream
salt, salt flower, white pepper.

Cook the beets in salted water for 30 min.
Drain and allow to cool.
Peel them.

Cut the base so that it is flat.
Using a spoon, gently hollow them out, being careful not to start the bottom.
Place 1 teaspoon of ricotta in each beet.
Salt, pepper.
Break the eggs and place 1 egg yolk per beet, avoiding to pierce it.

Salt and pepper.
Spend 5 minutes on the steamer.
The egg yolk should only partially cook.

Mix the rest of the ricotta with the cream.
Pepper and add sea salt.
Place the hot beets on the plates.