Brown a small chopped onion in a knob of butter and, when golden, add 300 g of frozen peas, mix and cook with a drop of broth, then add 300 g of peeled and crushed tomatoes, salt and pepper. When the peas are cooked, shell four eggs in them, one at a time. When the white appears congealed, bring to the table.
Boil 150 g of carrots in 750 ml of unsalted water, over medium heat. Drain them keeping 350 ml of broth and add 30 g of rice flour and simmer for about 10 minutes, stirring. Finally, add a spoonful of the pureed vegetables and season the porridge with extra virgin olive oil.
Heat a liter of milk with a pinch of salt.
Brown 400 g of rice in 50 g of butter, sprinkle it with milk, one ladle at a time, until the liquid is absorbed. Cook and finally add some grated Parmesan cheese.
FRUIT IN SAUCE
Grease a small pan with butter and distribute a sliced banana, then a handful of blueberries and finally a sprinkle of sugar. Pass under the grill for a few minutes, then serve with thick yogurt.
Dear Family, today with solo water, flour, oil and a pan we make yeast-free and gluten-free bread chips delicious to serve as a snack, aperitif, but also accompanied with vegetables and soups. The bread chips are very crunchy and delicious in the sweet version with hazelnut cream and ricotta flavored with lemon peel and cinnamon.
Besides the recipe, which is good to follow to the letter, what is important is the cooking! I warm it up for good no stick pan (I used two to do before); when they are hot I transfer the pastry and leave the heat to medium.
In a couple of minutes, the chips become stiff, form small bubbles and brown, at which point I turn them and let the other side cook for a couple of minutes or until they are well stiff, crunchy is golden.
I also place them on a plate one above the other in the air to cool and remain crunchy.
For these nice chips I used a bread mix and a part of rustic mix based on flax and buckwheat flour, as well as corn starch.
For the proportions I followed my taste, you can easily vary as the recipe does not provide for leavening, but only the ability to knead and roll out a soft and hydrated dough very thinly.
If you are comfortable, then you shouldn't have any problems too changing the aspect ratio between the two mixes, using others or only one of the two. Of course, if you change the mix or even the proportion between the two, you must necessarily dose the water according to what the dough requires.
The crunchiness of these chips is guaranteed for a lot of days, without any special precautions for conservation, just cover them with a tea towel, but only when they are very cold.
Hand kneading is very fast, but if you prefer you can use a planetary mixer with a hook, but if you change mixes, often check the consistency of the dough which must be soft, but you must first make very thin sheets.
THE Kisses of Alassio (Kisses of the Riviera) are gods treats chocolate delicious; typical of Ligurian pastry, especially the city of Alassio, from which they take their name! TO difference of Piedmontese Baci di dama, are made with a mixture based on egg whites, sugar, cocoa, hazelnuts, honey from which gods are derived shells, with the help of a sac à poche; that once baked in the oven, become the two halves from stuff with dark ganache, which gives life to typical kiss of Alassio! A unique delicacy: from semi soft texture, to crunchy strokes, caramelized from intense taste of chocolate!
Like any traditional recipe, they exist numerous versions and many small variations. What I give you today is there Original recipe of Baci di Alassio, given to me by a friend of Nervi. It is a preparation very easy! The dough it is done in a few minutes, gently mixing all the ingredients, from which you will get one soft base which goes into a pastry bag. According to tradition, one should be used star striped nozzle to make the shells. But depending on availability, you can also choose a nozzle smooth from which to derive of the tufts. It will be very simple and they go straight to cooking! You can also choose to stuff them and assemble them later! Perfect for tea time, one snack delicious, as a post dinner dessert! but also from to serve is give away for Valentine's Day, Christmas, special occasions! Try them and love them!
I Baci perugina (the very famous chocolates, homemade like the ones bought!)
Baci di Alessio recipe
Quantity for 250 gr of product
250 gr of hazelnuts to be reduced to powder
200 grams of sugar
25 gr of bitter cocoa
2 egg whites
20 gr of honey
70 gr of dark chocolate + 50 ml of fresh liquid cream (for the filling)
How to make the Baci di Alassio
First of all, pulverize the hazelnuts with the help of a mixer together with the sugar.
Then add the cocoa, mix with a wooden spatula.
Finally add the honey, mixing it with the mixture.
Finally, add the egg whites previously whipped with a pinch of salt, mixing the mixture with a spatula from bottom to top.
You will get a soft compound. Place it in a piping bag with a 1 cm star or round nozzle.
Then make 1 cm tufts on a baking sheet previously lined with parchment paper at a short distance from each other
Bake in the oven at 180 ° in the central part for about 12 – 14 minutes, until your shells are cooked.
Remove from the oven, transfer to a wire rack and let cool completely.
Meanwhile, bring the cream to a boil for 1 minute, remove from the heat, add the dark chocolate reduced into flakes, turn and let it melt completely.
Finally let it cool to room temperature. When used it must be creamy, neither solid nor liquid. If you want to compose the kisses immediately, make the filling at the beginning of the preparation.
Add a sprig of ganache on the base of a half shell, close with another half:
Make all yours in this way Kisses of Alassio!
They can be kept at room temperature for 1 day, then better place them in the fridge. However, serve at room temperature!
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