When Ale at Christmas contacted us (me, Stefania , Annalù & Fabio and Eli / Fla ) to found the group of (st) reindeer, none of us imagined that working together would have been so successful, and I'm not talking about success in material terms (visits to the blog, followers, etc..), but something more deep.
Yes, because there was already behind the initiative in starting a friendship that is narrowing more and more, and correspondence that was born from the beginning to coordinate and share ideas and recipes, has multiplied and become more and more dense, so we opened four mail at once, all with the same recipients, where we tell all the latest pranks to the minor son of debating on the Two Chief World Systems.
Occasionally one of us tries to bring order to chaos in the up and the topics that intersect and opens a new mail with the declared intention to use that one and only match for the recipes. In vain, however: three-time responses and fall back into the mix of kitchen and private life, because basically our lives are not separated from the kitchen and the blog is an excuse for us all, an outlet, and not an end.
I believe that all this has been well received outside of our group because we have had requests to expand this to other team mad. At the end of the experience of Christmas we asked our followers to imitate us, because human relationships that are born from the collaboration are beautiful and enriching, but if instead you prefer to set up a group to work with us, lasciatecelo said in the comments. We are trying together to design a solution that is optimal for all the discussion is still ongoing, but we will certainly know.
In the meantime, enjoy this trio, dedicated to you.
Cannoli endive
From Italian Cooking, February 1997
For 6 persons:
6 heads of endive *
500 g puff pastry, even when frozen
200 g cream (I have not used)
150 g ham 120 g fontina
70 g onion ½ cup red wine (my addition) 1 egg
parmesan butter
olive oil salt pepper
* I recommend doubling the heads of Belgian and cut each in 2 / 3, so more consistent to have a heart for the "cannoli". The Belgian remaining can be used for a tasty salad oranges.
Clean and wash the heads of envy, drain them and cut them in half lengthwise. Cored little digging to the center, in order to get the grooves.
Chop the onion and place in pan with a finger of water and a little oil and cook until water evaporates and the onions begin to brown. Add at this point the heads of endive, salt, add a ladle of water, cover and let simmer over medium heat for 25 minutes. Then remove from the cooking and cool them.
At this point the original recipe says to combine the cream, I wanted to taste more "male" and I replaced with red wine. Whatever you decide to do, combined with red wine gravy or cream, salt and pepper and restrict it becomes a syrupy sauce. Whisk and set aside. I also added the hearts of endive.
mixer to chop the ham and fontina cheese with 1 tablespoon of Parmesan cheese to obtain a homogeneous mixture. Creating 12 equal balls, elongated and close in the heart of each of the heads of Belgian media now cooled.
Roll out the pastry into a rectangle 3 mm thick, cut in 2 cm wide strips and wrap around each clump of Belgium, obtaining the cannoli.
running them as a plate lined with parchment paper.
Brush with beaten egg with 1 tablespoon of water and bake in preheated oven at 200 ° C for 20 minutes.
cannoli Serve accompanied by their sauce.
millefeuille RUSSIAN SALAD
From Italian Cooking, February 1990.
For 10 people: 600 g
frozen puff pastry into 3 rolls
400 g mayonnaise
potatoes 150 g 100 g frozen peas
100 g carrots 100 g fresh sliced \u200b\u200bfontina
100 g cooked ham slices
3 gherkin
2 slices of pickled pepper 1 egg
vinegar
cherry mustard butter
salt
Thaw puff pastry.
Prepare the potato salad: scrape the carrots and reduce them into small cubes, peel the potatoes and reduce them into small cubes. Boil the vegetables separately, making sure to boil the potatoes in water acidulated with 1 tablespoon of vinegar. Al dente drain and cool them well, put them together in a bowl, add cucumbers and peppers in small cubes, mix well and add 200 g of mayonnaise.
Unroll dough and place the thawed puff pastry on three different plates with butter. Prick with a fork and brush with a little egg lightly beaten with 1 tablespoon water.
Dip them in a preheated oven 250 ° C for 15 minutes, remove from the oven, put a weight for a few minutes if you are swollen, then remove the weight and make them cool. Even the edges and cut three equal rectangles (I preferred to prepare a lot of mini puff pastry long 10 cm wide and 6).
Arrange on a plate, a rectangle of dough and cover it with half of ham, then half the cheese and half potato salad. Put on top of the second rectangle and do the same. Then cover with the third rectangle of puff pastry.
Spread the remaining mayonnaise on the side of "puff pastry", decorated with tufts of mayonnaise on which laid the cherry mustard and serve.
PASTICCINI FROSTED CHICKEN
From Italian Cooking, February 1990
For 8 persons:
300 g milk 150 g chicken breast
100 g fresh cream
20 g flour 00 g butter 20
8 g gelatin 1 egg white
ketchup
pistachios
salt
Blend the chicken breast in a food processor, add the cream, egg white and half a pinch of salt.
past in a bowl and knead with a whisk until become thick and fluffy. Then put it in the sac-a-few plain nozzle with 1 cm wide and dump the mixture in tufts (pastries) on a plate lined with parchment paper.
Go in conventional oven preheated to 200 ° C for 10 minutes.
Heat the milk and soak the gelatin for 5 minutes.
In a small saucepan melt together the flour and butter, mix with hot milk to the roux is dissolved when the squeezed gelatine, salt and simmer the sauce for 5 minutes and let cool, stirring from time to time because not make the film on the surface, until it begins to "pull".
Arrange the "cakes" chicken on a wire rack spacers; place the wire rack over a baking tray and cover them thoroughly with the sauce, keep aside 2 tablespoons.
Dilute in 2 tablespoons of this sauce 1 teaspoon ketchup, put it on a croissant done with greaseproof paper and decorate the cakes with a flourish of pink sauce.
Finish with pistachio half peeled (you blanch them for 30 seconds, such as almonds) and keep them fresh for at least an hour before placing them on a platter and serve.
to Monday, with a wonderful recipe Dani !
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