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Degustabox of March – "MEDITERRANEAN" THEME Quick and easy recipe – Gordon Ramsay’s version

Degustabox what it is and how it works: I'll tell you right away that there is one for the box I'm about to tell you about DISCOUNT FOR READERS of my blog by entering the discount code "SIMPLE QUICK"

Click here for more info and for the discount dedicated to you: Degusta Box info and discount

This way for the first box: You will pay only € 9.90 + free shipping + 1 extra gift *

* Free extra product: Snatt's – Sunflower Seed Sticks https://www.degustabox.com/en/product/snatts-bastoncini-con-semi-di-girasole

What is Degusta Box and How does it work: is a monthly subscription service for the receipt of a box containing food and drinks.

Each month the user will receive 9 to 15 surprise products in the box, most of which are completely new on the market.

The first month the box is offered for € 9.99 and for the following months € 15.99 (the user who subscribes to the service can obviously cancel it at any time).

The real value of the contents of the box is always between 25 and 34 euros depending on the month, so savings are guaranteed not only in the first month thanks to the discount offered, but also in the following ones in case you decide to continue with service.

Each month a different theme is offered, so the products inside the box vary from month to month depending on the theme. This month's theme is “MEDITERRANEAN” with all Italian products.

March content box to be requested by March 31st

My experience: Before receiving the package, I had some doubts about the possible contents of the box, the fact of not knowing what I would find in the box "worried" me a little, and instead the winning idea is precisely the surprise factor: the box arrives at home and in an instant you are a child again, it is like unwrapping a gift under the Christmas tree.

I opened the box with my 5 year old daughter and I have to admit it was a very fun time. I found 11 products with a total commercial value of € 34.50 some new on the market that intrigued me a lot. The box is well packed and I found everything intact. This has been my experience and I think I can recommend it!

the original recipe step by step (Chocolate kisses) – Gordon Ramsay’s version

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!

Discover also:

I Baci perugina (the very famous chocolates, homemade like the ones bought!)

Baci di Alessio recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes (5 – 7 + cooling and whipping)	2 minutes	15 minutes

Ingredients

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)

Method

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!

Mushroom and sausage pizza – highly hydrated dough – Gordon Ramsay’s version

There Mushroom and sausage pizza – highly hydrated dough provides a dough that contains very little yeast (3 grams) and a greater amount of water than traditional pizza recipes. With a leavening therefore even longer than in traditional times.

It is a dough also known as dough Bonci or Bonci pizza. Gabriele Bonci is the famous Roman chef star of the TV program "PIZZA HERO".

A dough characterized precisely by high hydration and for the minimum amount of yeast, it needs longer rising times, about 24 hours.

Even if it will take many hours to rise, you will see that this type of dough will be well alveolate and soft and above all lighter and easily digestible.

So if you want to make pizza for Saturday night, you'll have to knead it the day before!

Let's see the recipe.

Long rising pizza dough

500 g of flour 0
400 g of water
3 g of fresh brewer's yeast
1 tablespoon of salt
2 tablespoons of oil

For the dressing:

tomato (pureed or peeled)
a fresh sausage
a handful of sliced champignon mushrooms
oregano to taste
mozzarella cheese

Preparation

We prepare the pizza with the dough by hand. With these doses come two medium pans.

In a bowl, mix the flour with half of the water. In the remaining water, dissolve the brewer's yeast and add it to the dough.

Add the salt, the oil and always mix in the bowl.

Stir vigorously for two or three minutes, then let the dough rise (covered with a cloth) for about 10-15 minutes.

Then turn the dough (which will be soft) on a pastry board sprinkled with durum wheat semolina flour.

You will not have to knead it, but you will only have to make folds by taking the dough on the sides and closing it inwards. Do this a couple of times.

Then put the dough back in the bowl, cover it with cling film and let it rise in the fridge for about 20-24 hours.

Take the pizza back and leave it for half an hour at room temperature.

Then arrange the dough on a baking sheet and roll it out with your fingers with the help of a little oil.

Let it rest again for about 2 hours in the oven off, with the light bulb.

After the time has elapsed, season your pizza with tomato flavored with salt, oil and oregano.

Then distribute here and there some small pieces of sausage and sliced champignon mushrooms, a handful of plenty of mozzarella, oregano to taste and a nice swirl of oil.

Bake your pizza in a very hot oven at 230 ° -250 ° for 20-25 minutes.

Enjoy your meal!

If, on the other hand, you don't have much time and want to eat pizza at the last minute, opt for a recipe that includes more yeast and shorter times.

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Baci di Alessio recipe

How to make the Baci di Alassio

Long rising pizza dough

Preparation

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