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Soft Chocolate Mille-Feuille with Orange Sauce

Quest 'today we will start with our usual culinary treatises, but now we offer a very fast recipe of our invention. A sweet scented, simple and distinctive flavor that does not require much effort.

Our friend / guest pr Hepher, David is often involved, with very different roles, in experiments in the kitchen, had to once again fulfill the role of "official taster" that ... tell you ... the trick is gone in an instant!

Ingredients
butter 1 egg


milk sugar
wheat flour type "0"
chocolate maro
puffed rice powder


250 ml orange juice 2 tablespoons sugar
20 gr cornstarch

Take an egg of average size, of happy hens kept on the ground , open it and pesatelo. The egg weight will control everything, in fact you have to add equal amounts of all the remaining ingredients. First things first: in our case the egg weighed 60 grams, to which we added 60 grams of sugar using a fork mount you absorb sugar without the compound, to understand you will not have to reach the consistency of eggnog.
Add 60 grams of soft butter, and stir quickly . Put the following
stirring 60g of dark chocolate powder, 60 grams of milk and 60 grams of flour.
Turn the mixture using a rubber spatula and let stand for about 15 min.

Put starch and sugar in a saucepan, then add a little orange juice and stir. You add the liquid very slowly so as not to create lumps. Once you've got a well-emulsified liquid, turn on the stove over low heat, place the pot on the fire in the orange juice, starch and sugar, and stir constantly until the cream will thicken.
Remove from heat and allow to cool.

Prepare a baking tray with greaseproof paper, equip yourself with a pasta bowl round and started the preparation of the sheets. As you will see the dough is very soft, then use a spoon to get in shape and flatten the mixture. In some you can add a bit of puffed rice that you push into the compound in such a way that does not fall off once cooked. Here beside a photograph of the raw sheets for you to see how much im meal that we used, but of course you can experiment and find your ideal thickness ... consider that cooking the dough tends to rise a little.
Preheat the oven to 180 °, at room temperature and bake for 4 / 5 min.


Bring out the sheets from the oven and transfer them on a wire rack to cool in the meantime put the orange sauce in a bag a cake, so you can compose the puff pastry. course you can also choose to eat the pastry so simple, freshly baked, perhaps accompanied with a good orange juice ...
Take a first sheet with the rice, add some orange sauce, then cover with a new sheet, this time without rice, and repeat the filling / cover for at least 4 / 5 layers.
Complete the dish with a few threads of orange zest. ..

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Chickpea and Shrimp

few years ago in a Roman evening winter, we were invited by a friend at a restaurant in Terracina famous for vegetable soups and fish .
Until that day we ate beans always accompanied Wheat, a habit that is not just greed but also the nutritional aspects, because the union of the two ingredients allows a raising of the quality of the proteins contained in legumes, from that moment everything changed ...
"The chickpea soup and shrimp has become one of our favorite dishes, of course we have also experimented with other variants with different fish and vegetables of all kinds, but for now we will focus on" flat-discovery that has revolutionized part of our universe cuclinario !

Ingredients 300 g dried chickpeas
400 grams of whole shrimp
4 cloves garlic

1 carrot 1 celery
extra virgin olive oil parsley

chili
salt

the evening before the day on which you want to cook the dish, place the chickpeas soaked with cold water.
the morning proceed with cooking the legume ... if you want more precise information on the time of soaking and boiling the chickpeas technique you can go here to see .
Put a pan on the stove, add one tablespoon of olive oil, when it is heated, add the shrimp that you previously washed under the 'running water. Saute for a few minutes, when they hired a white, turn off the heat. Peel the prawns and put aside their heads.
When the beans are almost cooked, add half the peeled shrimp, put the lid on and cook over low heat ever.
Put a pan on the fire with a little olive oil, add the chopped garlic, celery and carrot, and let brown, add the shrimp heads. Saute for 1 minute, cover the mixture with a glass of hot water and cook over low heat.
Put one quarter of the soup into a container with high sides, (you can choose to turn off the stove with the pot in which there is a remaining portion of soup or not ...) add half the shrimp that you put aside and the whole emulsified with an immersion blender. You'll get a creamy and tasty that you will add the remaining soup.
Remove from the heat of the broth of shrimp heads, which will select, filter and add to soup.
Put the lid on the pot and let thicken (a stove off) for not less 20 min. Serve with some parsley, pepper, a drizzle of extra virgin olive oil and remaining shrimp.

Do not overdo the salt, we will always put very little and only in the chick ...

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The Cauliflower ... a recipe for Grandma

cauliflower time ... we really like and we often browse through the recipes of friends because we believe very sharing of recipes, so when there is someone who convinces us the trial and because of this blog we can continue to share ... One evening at dinner with the parents of a dear friend was talking about grandmothers and how they are good at making the food less tasty and not very "interesting" for your grandchildren of pleasing and appetizing dishes. The mother of our friend told us that her children were going crazy for this recipe and the taste with which they ate. Certainly it is true that it is difficult to reproduce certain flavors and, of course, our revival is not the same as then, but the idea of \u200b\u200bkeeping alive some culinary traditions do not mind at all, but ... Mrs. also told us that the "grandmother" preferred to use the cauliflower, sweet and white because we know what children like sweet things! Gaspar, our farmer, had not the white one but the green one, so we thought we could prove equally, the rest of the premises sullì'irriproducibilità a dish in flavor, aroma and taste seem to accompany us until the end of this post ...

Ingredients
A cauliflower (if you choose white, green or purple) medium-sized

corn flour Extra virgin olive oil for frying Salt

Pepe

Rinse the cabbage under cold running water, remove stem only the parts that seem the toughest "stripping". Put on the fire a large pot of water, the cauliflower whole in riponetevi and when the water begins to boil, boil the cauliflower for a few minutes we will have served about six, but the cooking time will depend on the size of your cauliflower. You'll have to pull out most raw and cooked, ( otherwise not be able to cut it).
Drain and let cool. Once the cauliflower has cooled slice it with a big knife. Cutting it, you'll notice that some "flowers" will not be linked to slice (We have them set aside to taste with olive oil and lemon) , do not worry everything is normal ...
cauliflower with fried slices of cornmeal (that way you will get a more crispy breading that although you can use rice flour or semolina) , put a pan on medium heat with a flame of 'extra virgin olive oil and once the oil is hot, put in frying cauliflower. Let cook until the slices are well browned on both sides, taking care to add on each side with salt and pepper e. .. the dish is ready ...

It 's a very simple recipe and very good, we have ate the cauliflower is just cooked at room temperature and we must confess that it was equally delicious.

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Shrimp and Spinach terrine

sunny Sunday, the streets Sunday in a major event for women, full of many men, the elderly and children. The beginning?

"If not now when"

An unexpected mass of people have poured in one of the great artisans of Palermo making a gut, the feeling was to stay in a narrow space, the amount of people who showed together. Lyrics, sheet music, instruments and many, many makeshift signs with slogans often ironic and sarcastic, one of many: "Female teachers precarious permanently outraged." A beautiful morning of sharing and comparing collective, to the streets with open microphones to make room for everyone ...

finished telling briefly what we could not absolutely silent, even though the seat is not exactly appropriate, pass it to talk about cooking and exactly a recipe that we love very much but that "debate". In What do you mean? We consider this dish a delicacy really, I do not eat often, but whenever you start to prepare it just suddenly increases salivation and there is no way to appease ... but this happens to us, in fact, several dinners, in which the highlight had to be "the bowl", there were only guests at the first bite perplexing, considering it "... an exotic flavor, too particular ...". Of course we had some enthusiastic guests were so impressed by the dish to the point of creating "the legend of the shrimp and spinach terrine, which begins more or less like this:" ... if you're lucky enough to be invited on the day that prepares the bowl ... " almost like a flat rare, valuable and secret. All to say that this recipe does not allow for compromises or likes and dislikes.
And what do you think? De gustibus non disputandum est!


Ingredients 400 grams of spinach leaves
1 / 2 onion
2 medium-sized tomatoes

extra virgin olive oil 150 grams or 100 grams of shrimp prawns
120 ml
skimmed milk 120 g soft white cheese 4 eggs


salt pepper 1 lemon


Wash and clean the spinach, remove excess water and place in a saucepan over low heat with very little water, close with a cover. Let go for 4 / 5 min, then transferred spinach in a colander and squeeze them carefully, so as to remove as much water as possible. Set aside
Put a pan on the fire to which you have added a little oil, onion, thinly sliced \u200b\u200btomatoes and cut into small cubes. Soften the mixture and then raise the heat so the liquid evaporate. Add spinach, 3 / 4 of the shrimp, which have previously shelled and rinsed in running water, salt and pepper, stir vekocemente and cook for 5 minutes over low heat.
Once the mixture has cooled, put it in a container with high sides, add the eggs, milk and cream cheese and the whole emulsified with an immersion blender. Add the shrimp that you set aside, cut into small pieces.
Corregete salt and pepper, and move the mixture to be frothy and fragrant, in a baking pan previously greased loaf.
Bake in water bath in oven for 45 minutes at 180 degrees.
Once cooked allow to cool and then store it, covered with a sheet of plastic PVC-free, in the refrigerator for at least 2 hours.
Turn out, cut into slices, add the grated rind of a lemon, a drizzle of olive oil e. .. still have a moment's patience, the dish must be eaten at room temperature!

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The Cooking Vegetables

Legumes are the edible seeds of plants belonging to the family Leguminosae or Papilionaceae, they may be found fresh, dried or frozen. The most common in Italy are: chickpeas, lentils, beans, peas and beans, but not missing even the less prized lupins and "unknown" cicerchie.
The pulses, unlike the fresh ones that contain lots of water, which is why in the category of vegetables, have a high content of protein, iron, potassium, calcium and are low in fat ...

Someone Maybe you're wondering why so we decided to talk about boiling the vegetables, perhaps considering the issue discounted or even banal: "... you put X grams of vegetables in water, add salt and expects to be fired ...". Alas we are sorry to disappoint you but things in the kitchen are never that simple, rather, from our small experience, we often say that the simplest cooking hide some ... but most trap in proper order.

Some legumes, like beans, chickpeas, beans and peeled, and grass peas need soaking time rather long, functional rehydration and the subsequent doubling of the volume. Although there are indicative of the times "soaking" for each variety legume, we may generalize by saying that it will take to put them in a large container full of cold water, at least the night before the day on which you want to cook them. E 'recommended the addition of bicarbonate, a practice often used and recommended, as it promotes the detachment of the skin.
As for lentils and peas do not need soaking time, someone uses it for these legumes but not necessary.

Night in water or not, any legume, before any step , needs a good rinse under running water to remove possible impurities. In the event that has put them to soak, you drain and rinse again before moving on to cooking.

The perfect pot for cooking vegetables is certainly the "crock" , the clay pot, as it allows to have a uniform temperature across the cooking, but in case you have not, will do even a stainless steel pot with the bottom of thick and heavy, but to exclude aluminum.

Put the vegetables into the pot, cover with cold water, cover with lid and turn heat to low heat. Once they are all at the boil, lower the flame again, because the water will Simmer long time cooking. You can add
flavors and odors at the beginning of cooking, but absolutely do not need to use salt, the latter added in the initial phase would harden the skins, making them difficult to digest. The same happens with the addition of acidic components such as tomatoes or vinegar to be made almost cooked.
Once cooked, when it is soft and easily squeezable, as you add salt only at the end, let them cool for about 30 minutes in the pot and stir so that they can absorb salt and components acid.

soaking time indicative:

• whole beans 24 hours
• shelled beans 12 hours
• Beans 8 hours
• Lentils 1 hour
• Ceci 8 to 20 hours
  

approximate cooking times:

• whole beans 5-6 hours
• shelled beans 2-3 hours
• beans 2-3 hours
  
• Lentils 1-2 hours
• Ceci 3-4 hours
  

We always used to do because most of the vegetables in the next few days when cooked, they become even more good ... ah almost forgot, it undermined all the work done ... when you heat them using them, always a micro flame reached the boiling remove from heat e. .. eat!

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"Gnudi Season of ... Swiss chard and ricotta gnocchi à la quenelles

The "Gnudi" is a typical Tuscan dish, whose name describes the appearance, as well as the fundamental characteristic of this dish: large ravioli are made with only the filling without the pasta ... and then wrap them naked.
is said to have been born in the Casentino and, subsequently, the recipe has spread throughout the territory. In restaurants Regional is not hard to find in the menu, but often appear as the "thin dumplings" are the traditional ones of kale, but they can also be found in spinach or potatoes. We
today we offer a recipe that requires the use of flour as "tying", rather than the egg, but we intend to post also the other version as soon as possible ... Nothing cabbage blacks down here in Sicily, but a good chard or beet greens, if you prefer, as always purchased from our "farmer / agronomist" trusted . The scientific name of this vegetable is: "Beta vulgaris' has large green leaves and white ribs supported by robust, has a high content of vitamin A but also contains calcium and iron. Its cultivation is very ancient, was often present in the gardens of the monasteries and it seems that his presence in Italy date back to 1600. ..


Ingredients 200 g chard
150 g cheese
3 tablespoons Parmesan
120 grams of flour and semolina

salt pepper oil

5 cloves of garlic

Clean and wash the beets and boil in water. Drain the vegetables, put it in a container with high sides, add a little oil, salt and pepper and emulsified with an immersion blender, allow to cool.

Once the mixture has reached room temperature, add the ricotta, flour and parmesan cheese, mix it with a rubber spatula and add salt and pepper.
will get a very soft compound, which you will need to rest for about 30 min.
Boil water in a pot, add salt, so be prepared for the forming of gnudi.
"quenelles of Fate" with the mixture, if you do not know how you can go to see the technique here , and dip them in salt water.
You will see that at first settle on the bottom and then come to the surface and from this moment you sobbolire for about 2 / 3 min. Fry
5 cloves of garlic in a little extra virgin olive oil, remove the garlic and season the quennelle. Eat them hot ...

We decided to make dumplings instead of the big balls, traditional form that we use for the recipe, the eggs ...

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cuiller ... Chenelle the Muffin Spoons

C ertamente v i will happen read recipes in which you are invited to "make dumplings" in reality the quenelles, in Italian called "dumplings" are a traditional French dish made with a mixture of meat and potatoes or fish mixed with flour and eggs. The most famous are: "quenelles à la Lyonnaise sauce with Nantua.

We are facing a case in which the technique of forming a mixture, present in a recipe, it even outperformed the dish itself becoming the leading actress. In fact, in common parlance the term quenelles or dumplings is now increasingly used to describe the characteristic form that can be given to all those who have a soft dough ... There are several ways to pack it: quenelles décorées pour toppings, quenelles à la main, à potage quenelles, quenelles à la few that Chenelle decorated to seal, Chenelle handmade Chenelle for soups, Chenelle in the pocket ... and of course "Q uenelles à la cuiller Chenelle that the spoon. precisely on the latter technique, one using the spoons, we put our attention, trying to explain a procedure actually very simple only needs a little practice. you only need two spoons and a soft dough, pour two tablespoons boiling water and take some with a mixture of both. Then you transfer the dough from a spoon to another, so that the amorphous compound, a mixture that is in the form of a small "egg edgy" ... you have to slide into a pot in which bubbles of water ... I know we were not very clear, but sometimes the images are much more explicit word ... or at least we hope ...

"Gnudi Season of" Swiss chard and ricotta gnocchi ...