Lemon tagliolini with cream. The tagliolini are a type of egg pasta originating from Piedmont and Liguria and it is a pasta shape that I often use even if it is not from my part; I had a package from the Riserva d’Italia and I decided to combine Italy in a dish by creating a recipe typical of the Amalfi coast, spaghetti with lemon, but with a Piedmontese ingredient, tajarin, in fact, the result is sublime!
Ingredients for 4 people
350-400 gr of tagliolini
1 lemon (preferably from Sorrento)
200 ml of cooking cream
30 gr of butter
1 sprig of parsley
salt and pepper
Watch the video recipe of Tagliolini with lemon
How to make lemon tagliolini with cream
Grate the zest of a lemon without reaching the white part inside the zest. Bring a pot of salted water to a boil and cook the tagliolini, in the meantime put 30 grams of butter in a pan and melt over low heat, add the zest of grated lemon,
pour the drained tagliolini into the pan and set aside 1 glass of cooking water, add the cream, parsley and mix with a little cooking water,
plate and serve immediately.
And here is your plate of lemon tagliolini with cream. Enjoy your meal!
WINE TO MATCH: Beaujoloise Village
For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it
Pear and soft chocolate cake: One of the most successful and delicious sweet combinations of chocolate and pears. The Kaiser pears that with their crunchiness and light acidity manage to balance the sweetness and mellowness of dark chocolate, the cake is soft and rich, an intense flavor of chocolate broken by the inserts of pear slices. On the surface the extra touch is given by the sprinkling of cocoa and cinnamon – for those who love this spice.
Ingredients for a 22-24 cm cake pan
180 gr of granulated sugar
150 gr of eggs (about 3 medium)
1 sachet of vanillin
a pinch of salt
180 gr of softened butter
16 gr of baking powder
40 grams of unsweetened cocoa powder
260 grams of flour 00
3 Kaiser pears
120 ml of whole milk at room temperature
50 gr of dark chocolate chips
powdered sugar to decorate (or cocoa powder and cinnamon)
Watch the video recipe Pear and soft chocolate cake
How to make the pear and soft chocolate cake
Combine flour, vanillin, baking powder and cocoa in a bowl, sift and keep this mix aside.
Put the eggs, sugar and a pinch of salt in a bowl and whisk with a whisk for a few minutes until the mixture is light and fluffy (you need 150 grams of eggs about 3 medium eggs, weigh them if the weight is higher then beat the eggs and remove a few teaspoons until you reach the desired weight).
Add the flour and cocoa mix to the whipped eggs several times, alternating it with milk, and continue to mix with the whisk.
We also incorporate the softened butter (just melted in a bain-marie or in the microwave, without overheating it!) And continue to mix. Finally, add the dark chocolate chips or chocolate chips and mix one last time.
Pour the mixture into the buttered and floured pan (preferably with a zip closure), the size of the pan can range from 22 cm like the one used in this recipe, for a high cake, or 24 cm in diameter to obtain a lower cake, yes it also reduces the cooking time by a few minutes. We arrange the slices of freshly cut pear (so it is not necessary to add lemon to prevent them from blackening) in a radial pattern, and add a few drops of dark chocolate.
We bake at 180 degrees for 40-45 minutes. When we take out the oven, sprinkle with powdered sugar, or with a mix of cocoa powder and cinnamon (half a teaspoon of cinnamon if you like). Let it cool and open the hinged mold
WINE PAIRING: a good match is with the rare Aleatico di Puglia and Barolo Chinato; or with Rum, Cognac or a Spanish brandy.
In this blog for wine pairings I consulted the site: www.vinacciolo.it
Homemade puff pastry: tourists who go to Naples go crazy for Sfogliatelle and La Pastiera, so much so that they have become one of the symbols of the city. There are two types of sfogliatelle: the shortcrust pastry and the riccia, both very good and with the same filling, the wrapping changes instead: for the sfogliatella shortcrust pastry it is composed of a shortcrust pastry called "current", while for the riccia a wrapping is created of very elaborate pastry. Today we will make the shortcrust pastry (from the simplest procedure).
Current shortcrust pastry
500 grams of flour 200 g of lard (replaceable with 200 g of butter, or 100 of butter and 100 of lard) 175 grams of sugar 100 ml of water 2 gr of salt
For the stuffing
250 gr of semolina 1 liter of water 12 gr of fine salt + 250 gr of sheep ricotta 200 grams of sugar 2 whole eggs 100 gr of candied fruit (orange and cedar) 1/2 tsp ground cinnamon 2 vials of orange blossom aroma a pinch of salt
How to make homemade puff pastry
N.B. The dough (the current shortcrust pastry) is preferable to prepare it the day before or the night before. Place the flour in a heap, add the lard, sugar in the center and begin to knead, also incorporate the water a little at a time. We knead all the ingredients with our hands, quickly. When they have compacted, arrange the dough in a baking dish flattening the dough a little. We cover with cling film and refrigerate for at least 4-5 hours.
The following day we prepare the semolina: we put a pot of water and salt on the fire and when it reaches the boil we pour the semolina a little at a time and mix. Let it cool (photo 4).
We prepare all the ingredients for the filling (ricotta, vanilla seeds, cooled semolina, diced candied fruit, sugar, cinnamon and drops of orange blossom – photo 5). Mix the semolina with the ricotta and sugar well with the planetary mixer, then add the seeds of half a vanilla bean, the drops of orange blossom, the candied fruit and the cinnamon powder, mix all the ingredients well (6-7 ) and keep in the fridge covered with film until use.
We take the dough from the fridge and form balls all of the same weight (on average 70 g). Roll out the dough of the individual balls and form an oval of about 10 cm, not too thin. We make with 1 and a half tablespoons of cream. Close the shortcrust pastry on itself giving the shape of a shell (10), press the edges and cut the excess shortcrust pastry with a pastry cutter (11).
We repeat the operation until all the ingredients are used up.
N.B.At this point, if we do not have to consume all the sfogliatelle, then it is possible to freeze them. We place the sfogliatelle inside a food bag and close it again. We arrange the sfogliatelle on a level in the freezer. If necessary, we can put them directly in the oven and proceed with cooking.
Brush the surface of the sfogliatelle with half a cup of milk and an egg beaten together.
We bake at 220 ° for 20/25 minutes (until the surface is golden brown).
And here are ours ready homemade sfogliatelle shortbread. Enjoy your meal!
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