little capresi with extra virgin olive oil (glutenfree)

I could not miss the contest on Montersino's recipe... I'm a follower-fan, my blog is full of his recipes. I have elsewhere had the occasion to share with you my enthusiasm and my unbounded admiration for the Master, how he's called around the web; what I really appreciate about him, is the clarity of his explanations and the complete sharing of his knowledge. Many things in pastry that before I could not even think to do, now are clear and give me satisfaction. The secrets (like doing pastry cream without turning, or before whisking the eggs and sugar you must heat them over low flame) mean to me a sort of Copernican Revolution, that I apply in my kitchen with a smile. As if he was there.

fruit tart for a glutenfree birthday!

This pie has the doses of Sir Montersino (if I were Queen Elizabeth II, I would give him the title of pastry baronet) infact after having tried his pastry it's hard to go back. The only difference that I made is related to the flour, that I have substituted with almond-flour, pistachios and rice flour, because it was a glutenfree birthday!  The result is a pleasure beyond description, though I should not say, but the dried fruit gives the pastry an unparalleled quid; this demonstrate the fact, that even glutenfree food can be excellent, furthermore it's a good reason to explore an approach that otherwise, at least I, would have not dared.

Novariso Biscuits

I'm trying, I know, all the recipes of Montersino!!!

glutenfree

Biscotti Novariso

Ingredients for 120 biscuits (I made them larger so were less)

• 220 g of eggs
• 100 g egg yolks
• 20 g of honey
• 270 g caster sugar
• 375 g of rice flour
• 8 g baking (baking powder for cakes)
• 1 vanilla bean bourbon
• 20 g of Marsala (I put the rum) 

To finish

• 300 g of granulated sugar
• 300 g dark chocolate 70%

hazelnuts patties (Luca Montersino's recipe) GLUTENFREE

In my almost daily training to bake cakes with the guide/book of the pastry-guru Luca Montersino, I came across this recipe  faster more tasty and with the advantage of being glutenfree. 

Ingredients for about 8/10 patties

200 g whites

200 g sugar

100 g hazelnut flour 

100 g chopped hazelnuts

5 g bitter cocoa powder

icing sugar

How to make:

Preheat oven to 170°
1. Whip with electric mixer the egg whites and sugar ((I whipped for several minutes to earn a frothy cream). Add with a spatula by hand the hazelnuts flour, the chopped hazelnuts and the sifted cocoa.
2. Fill the mixture into molds shaped like a half sphere of silicone previously greased (I used seed oil, but perhaps butter is better) and add at the bottom of each the chopped hazelnuts. Bake for about 20 minutes. Remove from the molds, let cool and decorate half with powdered sugar.
Serves: 8

Caprese Cake

Obviously I couldn't miss the Pastry Encyclopedia and I have soon tried Alfonso Pepe's Caprese Cake (it's a famous cake with chocolate and almonds of Neapolitan origin)

The recipe is gluten-free.

Ingredients

20 cm baking pan

• 125g dark chocolate (I use Worldfoods Dark Chocolate 70% from Ecuador)
• 125g butter  (softened at room temperature)
• 150g eggs (weighted shelled) about 3 eggs 
• 125g white sugar
• 185g toasted ground almonds
• 1 orange untreated
• 80g whites (about 3 little whites) 
• 6g rhum
• butter for the baking pan
• decoration : icing sugar - milk chocolate

CAPRESE dressed to the nines

Method

1. Chop the chocolate into pieces and melt it in a bowl suspended over simmering water, always mixing.

2.Whisk the soft butter to earn a cream and add the melted chocolate, mix with a wooden spoon.

3. Beat the eggs with half of sugar (before I put them in a bowl suspended on simmering water and used the whisk) Beat them with electric whisk for 10 minutes about to earn  a soft smoothy cream. Add the mixture of chocolate and butter, the toasted and then ground almonds, the grated orange rind.

4. Whip the egg whites until stiff with the remaining sugar and amalgamate to the mixture mixing very gently; then add the rhum. 

5. Line the bottom of the tin with baking parchment and butter the sides, pour the mixture into it and bake for about 35-40 minutes. .Take out of the oven and let cool on a wire rack for cakes.

6. Sprinkle the cake with icing sugar and decorate the middle of the cake with white chocolate flakes. I used the white chocolate to get a beautiful color effect. Was I wrong ?! Nooooooo, bon appetit!!!



Caprese cake

Serves: make 8 slices