The jam tart It’s a dessert that never sets. An easy dessert to prepare at home, which can be enjoyed at any time of the day. A base of fragrant shortcrust pastry, filled with jam, chocolate or whatever you like best. A dessert loved by adults and children. The secret to a successful tart, obviously, is the preparation of shortcrust pastry, If you have time I recommend preparing it the night before, then assembling and cooking it the next day. During cooking, the scent that will be released throughout the house will be irresistible. Below I leave you my recipe for preparing a 22 centimeter jam tart.
Tart with jam
Ingredients:
For the shortcrust pastry:
250 g of 00 flour
120 g of butter
100 g of sugar
grated peel of half a lemon
1 pinch of salt
1 teaspoon baking powder
1 whole egg + 1 yolk
To fill:
250 g of jam (I chose black cherries)
Method:
To prepare the jam tart, the night before start preparing the shortcrust pastry. Pour the flour onto the work surface, make a little space in the center, and add the other ingredients. And now mix everything by hand until you obtain a smooth and homogeneous dough. Remember that the shortcrust pastry does not have to be worked very hard, so as soon as the dough is compact and smooth, it will be ready.
Wrap the shortcrust pastry in cling film, and let it rest in the fridge overnight. Once the resting time has passed, grease a 22cm mould, take the pastry from the fridge and, using a rolling pin, roll it out between two sheets of baking paper. Using the baking paper, line the mold with the shortcrust pastry, remove the excess, and prick the bottom with the tines of a fork.
Fill the tart with jam, and decorate with strips of shortcrust pastry, obtained from what is left over. Bake in a preheated oven at 180° for about thirty minutes. Bake, let cool before turning out. Let cool completely before serving and enjoying.
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L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?
Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast vealvery soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!
Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!
It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.
In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!
Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!
Discover also:
The stew (veal with potatoes! All the secrets to having it soft and tasty)
Roast Veal Recipe
PREPARATION TIMES
Preparation
Cooking
Total
10 minutes
50 minutes
1 h
Ingrediants
Quantity for 6 people
For the Roast:
1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr)
half a glass of dry white wine
abundant fresh rosemary
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
salt
a few ladles of vegetable broth
For the accompanying sauce:
roast cooking juices (ie what remains in the pan)
1 tablespoon of cornstarch or potato starch (which you can replace with flour)
1/2 cup of white wine
1 ladle of vegetable broth
Rosemary
salt
Method
How to make roast veal in the oven
First of all, keep the meat at room temperature 30 minutes before browning.
Then massage it well with the salt, put the rosemary between the food string and the meat.
Then preheat to 200 ° C.
Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.
Never prick the meat with a fork otherwise the softness will be compromised!
Finally add half a glass of white wine and let it evaporate over a high flame.
Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:
Cooking Roast veal in the oven
Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.
Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!
If you have a cooking thermometer there core temperature: must be around 68-70 ° C.
Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.
But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.
While the roast is cooking, you can proceed to prepare the BAKED POTATOES
Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:
Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!
After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)
Serve in a serving dish surrounded by baked potatoes and hot sauce!
Yours is ready Roast veal
Store the Roast veal
Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.
Finally you can heat it in the microwave and it will return as it was just done
You can also freeze it in single portions already sliced.
Just like the original sweet recipe, these salty lady's kisses are irresistible, with their unmistakable shape and crumbly texture.
For my salty lady's kisses I used a mixture of "low carb" flour, based on wholemeal spelled and amaranth flour, born from the collaboration between Pur Südtirol, Silvia Gasser, blogger and nutritional coach, and Molino Merano. Organic, vegan and sustainable, thanks to the recyclable paper packaging: Silvis "Feel Good" Pizza Blend it is perfect for preparing pizzas and focaccias… but that's not all.
And the filling? I wanted to give a twist of flavor and spiciness with the chilli mustard from Seibstock Manufactory, a sweet and spicy sauce made with red peppers and chilli cream, produced by hand in limited quantities with fresh Italian products.
But you can experiment with sauces, mousses and creams following your creativity (for example with one mortadella mousse you hate cotechino or simple goat cheese).
post made in collaboration with Pur Südtirol
ingredients for 18/20 kisses
WHAT
FOR THE DOUGH
200 g of Molino Merano “feel good” flour blend
80 g of Parmesan cheese
50 g of butter
Salt and Pepper To Taste
FOR FILLING
a few teaspoons of Seibstock chilli mustard
HOW TO PREPARE SALTED BACI DI DAMA
In a mixer I poured the flour, the cold butter cut into cubes, a pinch of salt and pepper. I blended until a sandy mixture was obtained, then I added the Parmesan cheese and a couple of tablespoons of very cold water. I blended again for a few seconds, so as not to overheat the dough.
I transferred the mixture onto a pastry board and divided it into balls, for a total of about 36/40.
I placed each ball on a baking sheet lined with parchment paper, spacing them at least 2 cm from each other. In a hot static oven, 180 °, I cooked for 25 minutes, on the lowest shelf. Once lightly browned, I let them cool on a wire rack.
I spread a layer of mustard on the flat side of half of the balls, closing each half with a smooth one, creating the typical shape of a lady's kiss.
Click.
PUR SÜDTIROL – THE SOUTH TYROL TASTE MARKET
This recipe was created to interpret the products and flavors of South Tyrol that can be found at Pur Südtirol, the South Tyrolean flavors market.
In South Tyrol they are found 5 points of sale (Merano, Bolzano, Brunico, Lana and Bressanone) and an online shop where you can choose from over 2700 products, carefully selected from the best producers of this splendid region. Pur Südtirol supports small businesses, which favor quantity and massive production, care for quality and sustainability at every stage of the production process, thus enhancing the precious tradition of this territory and its indissoluble bond with the surrounding nature.
A care that Pur Südtirol itself puts into distribution, choosing recovered or low-impact materials for packaging, such as former wine cartons, used to protect the most fragile products, or recycled virgin wool used to keep products fresh at the desired temperature.
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