Tag: heavy cream

Chocolate salami in the shape of a number – Gordon Ramsay’s version

Prawn bisque can be frozen


The chocolate salami it is a typical dessert of the Italian tradition, loved by adults and children for its intense flavor and its soft and crunchy consistency at the same time. But how can you make a chocolate salami in the shape of a number? And why should we do it? The answer is simple: to give a touch of originality and personalization to our desserts, especially on special occasions such as birthdays, anniversaries or holidays. A chocolate salami in the shape of a number can in fact represent the age of the birthday boy, the year of an anniversary or any other significant number.

Chocolate salami in the shape of a number

To make a chocolate salami in the shape of a number, you will need a basic recipe for chocolate salami and a number-shaped mold. The basic recipe for chocolate salami involves the use of simple and easily available ingredients, such as dark chocolate, butter, sugar, eggs and dry biscuits. You can find a detailed recipe for chocolate salami here.

Once you have prepared the mixture for the chocolate salami, you will have to pour it into the number-shaped mold. Make sure the mold is well buttered and floured, to prevent the chocolate salami from sticking. Pour the mixture into the mold, level it with a spatula and let it rest in the refrigerator for at least a couple of hours, until it has firmed up.

Once the chocolate salami has hardened, you can turn it out and decorate it as you like. For example, you can dust it with icing sugar, to give the effect of “seasoned” salami, or decorate it with melted chocolate, for a more delicious effect.

In short, making a chocolate salami in the shape of a number is not at all complicated, but it requires a little patience and creativity. The final result, however, will be an original and personalized dessert, which will amaze your guests and delight the palate.

Gluten-free chiacchiere (crumbly and with bubbles!) Tavolartegusto – Gordon Ramsay’s version

gluten-free chiacchiere - Recipe by Tavolartegusto


The Gluten-free chatter I’m a new version of the classic Carnival dessert, perfect for celiacs , intolerant or simply those who don’t want one lighter preparation! In fact in this case, it is used gluten free flour specific for fresh dough instead of that 00, more protein and digestible. The procedure is the same you get some thin sheets who then come fried! Believe me they come crumbly And full of bubbles be careful though follow all my advice And little tricksfor a dough that doesn’t split or crumble! Alternatively, you can also bake your gluten-free frappes for a result light ; but they will be inevitably more biscuity!

gluten-free chiacchiere - Recipe by Tavolartegusto

At this point I enjoyed swallowing the preparations: you enjoyed the Pizza, the Biscuits, the Apple Pie, the Plumcake! This time I wanted to try to make those too during the Carnival period They’re preparing in all homes who hire a different name depending on the region of Italy: Chatter, Frappe, Galani, Cenci gluten-free! Let’s talk about one simple preparation but for a truly optimal result i there are 2 secrets: first of all use the right flour . After various experiments I recommend it gluten-free flour for fresh pasta + a pinch of leavening agent. And the best combination which makes the dough elastic and workable. Alternatively you can also use the rice flourbut I’ll tell you right away you will have more difficulty to spread thinly without it ‘crumbling’ . Secondly, if you want some gluten-free chatter same as the original ones you need to use the pasta machine. Although alternatively you can roll out with a rolling pin. The thin and uniform thickness will allow you to have gluten-free Carnival Chiacchiere that melt in your mouth which you can accompany with the legendary sweet chocolate Sanguinaccio!

Gluten-free Chiacchiere recipe

PREPARATION TIMES




Preparation Cooking Total
50 minutes 10 minutes 1 hour

Cost Kitchen Calories
Bass Italian 220 Kcal

Ingredients





Quantity for approximately 30 pieces

  • 300 g of gluten-free flour for fresh pasta
  • 40 g of sugar
  • 2 medium eggs
  • 60 g of milk
  • 30 g of melted butter (which you can replace with 30 ml of sunflower seed oil)
  • 2 tablespoons of Strega liqueur (alternatively Rum, Gran Mariner, Grappa or liqueur of your choice)
  • grated peel of 1 large untreated lemon
  • 1/2 teaspoon of bicarbonate of soda (which you can replace with baking powder for gluten-free sweets or savories)
  • 1 pinch of salt
  • 1 liter of sunflower seed oil for frying
  • Gluten-free vanilla icing sugar for garnish

Equipment

Method

How to make gluten-free carnival chiacchiere

First of all, place the gluten-free flour for dough together with the pinch of bicarbonate of soda mixed well together with the sugar and the pinch of salt in a bowl.

Then make a hole in the center and add the eggs, the melted butter, the grated lemon peel, the liqueur and mix with a fork starting from the centre, gradually incorporating the flour from the outside to the inside:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Then, once the liquids have been absorbed, transfer the dough to the work surface and begin to work with your hands, kneading, stretching with your hands and picking up the pieces of dough around the surface with a tarot until you obtain a loaf. smooth.

At this point dust with a veil of gluten-free flour and wrap it in cling film.

let it rest at room temperature for 30 minutes.

After the indicated time, divide the dough into 4 parts, taking care to leave the rest of the 3 parts in cling film and dedicate yourself to the first piece.

First of all, always dust the work surface with gluten-free flour and stretch the piece with your fingertips:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Finally, form the thin sheets always using the indicated gluten-free flour, following the illustrated step-by-step procedure found in the CHIACCHIERE article

where you will find all the useful tips for rolling out the dough thinly (both with the pasta machine and by hand), cutting the chiacchiere and frying them to perfection.

The procedure is the same. The thinner the dough the more crumbly and bubbly they will be.

Remember that with the same dough you can also proceed to make baked gluten-free Chiacchiere

This is the result for some Gluten-free chatter

gluten-free chiacchiere recipe - Recipe by Tavolartegusto

storage

You can store them at room temperature for about 3 – 4 days, preferably in a cake container.

If you love this type of preparation, also discover my entire collection of gluten-free recipes

Fumè pens, the first from the 80s, super creamy and easy, it can be made in 10 minutes with just 3 ingredients – Gordon Ramsay’s version

Fumè pens, the first from the 80s, super creamy and easy, it can be made in 10 minutes with just 3 ingredients


The smoked pens, they are a quick and easy first course to prepare. Ideal for the whole family, tasty and creamy. A first course that makes us feel like children again, in fact it was very fashionable in the 80’s, but I won’t hide from you that I still prepare it today, and I assure you that everyone asks for an encore. A dish linked to many memories of our childhood, each bite a memory of the family gathered to enjoy lunch.

Smoked pens

Ingredients:

  • 180 g of penne
  • 200 g of tomato puree
  • 100g of speck or bacon
  • 50 g of cooking cream
  • 50 g of ricotta
  • brandy
  • 1/2 onion
  • 20 g of grated pecorino and/or parmesan
  • extra virgin olive oil
  • salt
  • pepper

Method:

To prepare the smoked pensstart slicing very thinly onion, and cut the speck into cubes.

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In a large pan, put a couple of turns of extra virgin olive oil, then add the speckand brown for a minute, then add the brandy.

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As soon as the alcohol has evaporated, add the onion, let it brown, taking care that it does not burn. Add tomato puree,

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mix and then add cream.

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Cook for five minutes, then add the ricotta and season with salt.

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Cook the pasta in plenty of salted water, and pour it directly into the pan, five minutes before finishing cooking.

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Continue cooking over medium heat, always stirring. Then turn off the heat, add the cheese,

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mix everything together. Serve, complete with ground pepper at the moment, and flakes of cheese. Serve and enjoy hot.

Read also: Everyone is crazy about Parmagna at Carnival: The most delicious parmigiana lasagna there is

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