domenica 21 settembre 2008


Rice cream

3 liter of milk

1 liter of cream

200 gr of washed rice (parboiled)

300-400 gr of sugar

2 spoons of cardamom

First we boiled the cream, milk and the sugar together in a pot.

Then we turn of the fire and add the cardamon. after a few minutes we taste to

Se if there a cardamom taste, if there is, we take out the cardamon from the pot.

Then we add the rice and cook on low heat.

We keep cooking it until it's ready.

The rice cream should be kept in the refrigerator.


10 pilled yellow pepperoni

4 chopped red onion

Cherry tomatoes confit

Tomato sauce

Black olives



Sauté the onions with the cherry confit in a pot.

Add the pepperoni to the pot.

Add the tomato souse to the pot.

When it's almost ready we add the olives

And the Capri's.

Chopped the herbs and add them to the pot

And then remove the pot from the fire.


500 gr of sugar

125 gr of poppy seed

125 gr of sesame seed

165 gr of flour

250 gr of melted butter

Jus from 4 oranges

Mix all the ingredients and put in the refrigerator.

Bake for 8-10 minutes at 170c.

Cat thong

190 gr of flour

225 gr of sugar powder

250 gr of melted butter

Pinch of salt.

Vanilla jus.

Mix all the ingredients and put in the refrigerator.

Bake for 10 minutes at 165c.

We can remove a little from the sugar and add instead

Coco powder for dark color.

Pecorino cheese flan with zucchini and pear sauce


1 liter of cream

100 gr of parmegiano cheese

200 gr of pecorino cheese

70 gr of corn starch

8 egg yolk



10 zucchini

Cat the zucchini to thin strips and fried them until -

They get little gold and let oil go out.

Put the cream in a pot with salt and pepper.-

When the cream are hot transfer a little-

To a pot with the corn starch and mix until it smooth.

When the cream start to boil add it to the pot-

With the corn starch until it's get hard and cool it.

After its cool add the egg yolk and the parmegiano-

And big chunks of pecorino cheese.

Mix it good. -

Put the zucchini in a nice way on an aluminum cocotte.

Put the cheese mix in the cocotte and cover

With the zucchini.

Put the cocottes in a trey with water.

Bake for 25-30 minutes at 160c.

When it's ready cool it in the fridge.

Bake it again for 5 minutes before serving.

Pear sauce



Ascorbic acid

Cat the pears to dices and cook them with the butter in a pot.

When they start to get gold remove it from the fire and add

The ascorbic acid. (To prevent corrosion at the pears)

Mix it on the mixer until it smooth and cool it.

Chicken liver pate

1 kg of chicken liver

6 chopped white onion

1 chopped carrot

1 chopped celery

3 copped garlic calve

Olive oil

Put the chicken liver in a ball and marinade it with some vinegar

For 15- 30 minutes.

Cook al the vegetables in a pot until they get soft.

After that add the liver to the pot and cook

For 10 minutes on medium heat.

After that put on high heat and add some wine.

Evaporate the wine and remove from the fire.

Add 3 spoons of Capri's, 70 gr of anchovies

And 300 gr of butter.

Mix it until it smooth in the mixer.

put it in a terrine and cool it.

Apple tart with stracchino mousse


400 gr of butter

200 gr of sugar powder

4 egg yolk

500 gr of flour

100 gr of corn starch

Put flour, sugar powder and corn starch in a mixer.

Cat the butter to small dice, add it to the mixer and start mixing.

Add the egg yolk.

When it gets shape of a ball work with the hands and bakes it on the oven.


220 gr of flour

50 gr of white sugar

50 gr of brawn sugar

100 gr of butter

Mix all together(not to much)

Spread it above the tart in a way that covers it all.


Cut some apples and cooked them with butter until they get gold.

Add some calvados to the apples to get strong taste of apple.

Stracchino mousses

250 gr of mascarpone cheese

400 gr of stracchino cheese

50 gr of sugar powder

50 gr of whipped egg white

1 gelatin leaves

Put the gelatin on ice water

Mix the stracchino with the sugar powder.

Heat the mascarpone in a pot (60c max)

And add the gelatin.

Mix the gelatin and transfer to the container with the cheese.

Wipe into the container the egg white and when it's ready

Transfer to a different container and put in the fridge.

Put in a trey the already cooked tart paste

Fill in the apples.

Cover it with the crumble

Bake for 15 minutes at 180c

Serve with the mousse on top.

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