giovedì 23 giugno 2011

"langarole" biscuits by Luca Montersino

Ingredients for 80 pieces

  • 375g butter
  • 162g icing sugar
  • 65g whipping cream
  • 40g cocoa powder
  • 400g spelt flour white
  • 87.5g spelt flour integral
  • 200g toasted hazelnuts
  • 1/2 vanilla bean
  • 1g salt

Fettine di Langarole


Whisk the butter with the sugar, salt, and vanilla using the leaf of the blender, add the cream and then flush the flour with cocoa. Fill the dough with toasted hazelnuts reduced in a small grain. Put the dough into a framework of steel 4 cm high and form a rectangular tile. Cool in the refrigerator, then  make slices about 12 mm thick. Bake at 170° for about 18'.

sabato 18 giugno 2011

my grandmother's pie!

This is the recipe of my grandmother's pie, which I found after a long time, to participate in the contest of my friend Sonia of the blog La Cassata Celiaca, which consist in giving a recipe of "my house's tradition"; prefacing her too that when I was little in my house we were especially fond of savory dishes, but asking  here and there I found this absolute delicious recipe, thank Sonia for letting me redescover.

  • 200g almond flour
  • 150g flour 00
  • 200g butter
  • 100g caster sugar
  • 1 egg
  • grated lemon zest 
  • 1 pinch of salt
  • sour cherry jam
  • fresh fruits, apricots, peaches, kiwi
  • 1 jelly sheet
  • 2 tbs jam for the jelly

Soften butter at room temperature. Mix all ingredients very quickly in a food processor (but can also be made by hand!) form a ball with the rolling pin, flatten it between two sheets of baking paper and store it in the fridge for about 30'.

Grease and flour a rectangular mold, or whatever you prefer, roll out the dough, prick with a fork and spread the sour cherry jam. Bake for about 50-60 minutes at 180°, until golden.
In the meanwhile wash dry and cut into wedges fresh fruit. Lay it on the pie at the end of cooking. Soften gelatin in cold water for few minutes, squeeze and dissolve over low heat with 2 tbs of jam. Brush jelly over the fruit still warm and the edges of the tart. Refrigerate for 1 hour before serving.

Serves 8 slices

With this recipe I participate in the contest of Sonia !!!

martedì 14 giugno 2011

Fud People (Food-South) in Sorrento

How to call 80 foodbloggers and make them happy!

Emidio and Giorgio's mail of Fud People by Garofalo could not but raise doubts (..."Fud People looking for you for a project that will unveil in Sorrento on 11 and 12 June (and now what happens?, what ever do they want?!?)... concerns that have unfolded immediately on arrival in one of the most beautiful places in Italy, and finally at the presentation of thei project in which we were all involved. First of all affinity for targets aimed at ensure the quality of ingredients and the final product, the search for raw materials in line with a new found need for good and healthy, then the second, as a conditio sine qua non (I know Emidio appreciate!) respect and reporting of small manufacturers , take them to a large portal supported by Nokia that will be released in September and usable by apps. That's our job! Work?!?!?! Neither for them nor for us is so much work because of passion, where however, it goes without saying that a company must make profits to survive, so get out of the common channels of advertising and media, using avan garde methods diversified through projects like this, so much chapeau! The greatest satisfaction has been to think and carry on a foodblogger passion as to find it appreciated and incorporated into a business plan. As Julie expresses her doubt saying "It seems to me like my blog was lost in a cosmic void": Here was the proof that this is "the bloggers" may also be observed and they are asked to collaborate on a business plan attached to the way they develop and communicate love for food. The company we visited was permeated by the manager to all employees of the same sacred fire, we can put in a recipe or post about a particular ingredient. It was the company! This acted as an immediate bond between us and them, on the contrary there never was an us and them in these days. The feeling was clearly that of finding myself at my home in a place that I did not know, hear my language in an elsewhere, the place of ideas, the best engine in the world. Surely here, from a place like this was born the logo FUD PEOPLE, which combines in a pun the idea of food and South.
Thank you so much!

sabato 4 giugno 2011

greedy cups...for an eco-sustainable contest!!!

I'm happy to accept the invitation of Serena and participate in her non-contest, alas, almost running out, I feel particularly close to: prepare an environmentally sustainable recipe, only with leftovers or self-producted food, in line with an idea of future free from nuclear energy for our children, in line with the philosophy of eating only what you need and use the energy you really cannot do without, waiting to vote yes to say no.  Next week end we go to seaside but then we all go to vote?  Here's my recipe made with leftovers from the preparation of a birthday cake. 

It's so easy to write the ingredeints and the method that seems pretentious for a recipe that is only a combination of leftovers. 
  • crumbled biscuits 
  • strawberry jelly (or simply strawberries with sugar) 
  • whipped cream
  • ground hazelnuts and pistachios
read more for the wine to match

    venerdì 3 giugno 2011

    cheese cake with chocolate and goat cheese with strawberries compote

    Falls under the general rules saying that "Tea is a ritual a moment of relax a form of detachment from..." I must admit and be honest that I really like the tea when I have cold and I'm not well then it is the only thing that satisfies me and I'm looking for immediately; preferring red fruits tea I so  decided to go with this cheese cake with white chocolate and fruits: the first time I ate this it was love at first bite because to me this is the Perfect Match!

    mercoledì 1 giugno 2011

    angel food cake

    Ok I tried! I admit mea culpa! I looked at the stunning results of some blogs including that one of Fausta; about a month ago I spotted the original mold just for Angel and chiffon Cake that comes from America, and I said (yes to him!) in a while you'll be mine (yes 20€ for one aluminum thing...) I turned round between the utensils and recipes, mumble mumble a fixed idea settled at the bottom left corner of my mind, hidden under schedules, deadlines, kids, work, must do sport not to become fat, cook or you'll not be in step, do watering flowers otherwise they'll die like in Tinny's garden (where they however survived!) and anyway the idea was always there: want to try it or not this Angel Cake?!