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Zuccotto of cake (or Pandora) and Hearts of foie gras with balsamic vinegar praline

last episode of the remains of the (st) Renne that involved 5 blogs ( Menu Turistico , Assaggidiviaggio , Cardamom & Co , Cuocicucidici et moi), after which it will post the pdf with the "recycling" complete.

We are at the end of January this year and the recycling of scraps from the table of the holidays is gone, but next year this little collection will always be helpful, is preparing for our loved ones of delicious dishes using leftovers.

I'm more for the salty, as I showed in the first two posts, but this time I could not make me who groped by a sweet using the remains of Panettone Christmas cake that makes me crazy. The inspiration is the classic Milanese Cassata, I suggested that I almost verbatim (I halved the sugar and the decrease even a little), changing only the shape. Why zuccotto? Why did I die and I'd never used before, clear ... :-D


ZUCCOTTO of panettone

Adaptation purely formal Cassata Milanese, from the gourmet leftovers - A. Bay, F. Guatteri - Ed Touring

400 g panettone
300 g ricotta 100 g mascarpone

100 g fresh cream

100 ml water 100 g caster sugar (the recipe they proposed 250 g) 180 g
marron glacé
60 g dark chocolate 60 g
walnuts
50 ml Marsala
50 ml milk 5 egg yolks

1 tablespoon coffee soluble (I used decaf)
1 tablespoon of starch (wheat, corn or potato starch)


Cut the cake into slices about 1.5 cm high and use some to line a mold zuccotto.
prepare the coffee cream: heat the 100 ml of water and dissolve the instant coffee, then let it cool. Meanwhile, work the egg yolks with 50 g of sugar and starch. Join the cooled coffee and cream, mixing well. Thicken the cream in a double boiler, stirring constantly, then cool.
In another bowl, work together ricotta, mascarpone and remaining sugar (I had been so mascarpone and then I only used one without cheese). Join the Marsala and 50 ml of milk and mix well. Combine half of this cream to the cooled coffee cream, and also add the walnuts coarsely chopped. Chop coarsely
also the marron glacé and dark chocolate and add to the remaining cream cheese and mascarpone.
zuccotto Pour into mold lined the white cream and level well. Pour the cream at this point in leveling even this coffee. Coat the bottom of the mold with the remaining slices of cake, cover with plastic wrap and place in refrigerator to harden for at least 5 hours.
in serving dish and invert serve.

After the cake, however, grant me a tear with salt? :-)

I do it for your own good, you know: too much sugar is bad, you know! And then there is the case advanced by the parties pate de foie gras? Maybe a nice package that had not yet opened? It 'time to think about it: soon is Valentine's Day as a snack and drinks in the most romantic dinner of the year, I propose the simple

HEARTS OF FOIE GRAS PRALINED BALSAMIC

The inspiration for this non-prescription Massimo Bottura gave it to me with his Magnum Foie Gras presented Gourmet Kitchen on November 2010. You need:


pancarré
a block of foie gras
Traditional balsamic vinegar
hazelnuts
chopped almonds
salt

Cut the slices of sandwich bread using a round cutters with scalloped edges.
Cut the foie gras into slices 5 mm thick and with the help of a heart-shaped cutters to obtain many hearts as there are disks of sliced \u200b\u200bbread.
In a small bowl mix the two grains with a pinch of salt.
Pour a few drops of balsamic vinegar in a dish and spend the hearts of foie gras. Then go in grain facendovela adhere well, then store each tiny heart in the center of a disk of bread.

With this non-prescription participate in the contest of Flavia Hart to Hart and Stella, hazelnut.

Treatment Of Short Film

foodblogger My first event, the identity crisis of my neuron brownies and chocolate and mayonnaise

I think she did not believe it until the end ... and that is why I do it instead! :-D


What you see reproduced above is my address book from her bag 2011 and above, including an appointment and another sign that you do not forget, what is it? But his autograph! Yes, yes, I know you are all dying with envy, but I and two other small fan ( Acquaviva and Viz ) the day before yesterday evening we managed, after a long and difficult siege, to obtain ' coveted prize: the autograph of Babs!!
Please do not let be a transfer of bile reading the dedication ... :-D

instead I apologize to my readers and friends (st) if reindeer this morning published a post that has been in our program is due to appear tomorrow is that I do I program the publication of the post and last night I was thoroughly convinced that today was Friday. This finding has not has certainly dissipated this morning to the sound of the alarm, and I assure you it was a real shock to discover the subway, in front of the card test all'inoppugnabile weekly stamping, I was out one day: horror! Indeed, double horror: I published a post in advance!! I'm beginning to think that my neuron is in a crisis of identity, evidently thinking of working for some airlines and is constantly on strike ...

take advantage of my carelessness but to talk about my first call as foodblogger, all ' Calvé event, which was held at the headquarters of the HICP in Milan on Jan. 25.
chefs the HICP we have pointed out that the ingredients are eggs, mayonnaise, olive oil and lemon juice, all ingredients that we use daily already in the preparation of our recipes. We have therefore suggested using mayonnaise as an ingredient, stressing that this is not so unusual. E 'followed by a buffet of dishes all prepared with mayonnaise, from appetizers to desserts, such as brownies which I give the recipe below, using mayonnaise instead of butter and they were really good.

BROWNIE CHOCOLATE MAYONNAISE
by cookbook Calvé

chocolate 125 g * Dark
125 g mayonnaise
125 g sugar 125 ml milk

250 g flour 2 eggs 00

1 teaspoon unsweetened cocoa powder 1 teaspoon
yeast sweet powder

* The original recipe it contains 1125 g; seem to me a lot, I asked to verify and assure me that we really want all that chocolate. I'm not convinced at all and then write the amount I use. ;-)

Melt the chocolate in a double boiler, then mix it with the sugar and eggs lightly beaten, in order to improve its ability to absorb the dry ingredients.
Sift flour, cocoa and baking powder and add them to the compound. Add milk and mayonnaise, mix well and pour into a roasting pan covered with parchment paper.
Place in preheated oven at 160 ° C for about 45 minutes, bake and allow to cool. Cut into squares and serve.

Immobiliser For Chest Infection

fowl stuffed with roast potatoes and

"This thing does not work," I said angrily as I tried to use a Caccavella flow from America two years ago and is still used.
fact I was cooking a roast in the oven - which is unusual for me, I prefer cooking on the stove - and I decided to use the appropriate pomp to baste the meat sauce.

The pump, however, did not want to spray the roast: the rubber remained flattened and did not return the juice collected. I tried two to three times and then annoyed, I launched into the sink, thinking you my beauty, you are destined for the dustbin. "

What bothered me beyond words, not only for the first time in my life a Caccavella was not the situation, but had also occupied valuable space in a suitcase that could have been intended Caccavella to another. Sgrunt.

After cooking my roast I proceeded to wash the utensils used, and do not know why I washed her as well, although I had already decided to discard. Soaped the outside, take off my red rubber bulb e. .. a moment ... what is that metal thing that sticks out?

Ah ...

Oh, yeah ....

Moral of the story: Never doubt the effectiveness of a Caccavella; doubt rather than the way you use it ...

stuffed guinea fowl ROAST WITH POTATOES AND CHESTNUT

(inspired by the Spinacino Filling published in Italian Cuisine February 1990)

a boned guinea hen (I did do the dirty work at the butcher)

300 g turkey breast

200 g cooked ham

200 g bacon

70 g parmesan

20 g dried mushrooms soaked

4 slices of bread soaked in milk 2 egg

400 g chestnut

400 g potato

1 / 2 onion

30 g of butter

olive oil

dry white wine

dry Marsala

broth

2 leaves laurel

1 sprig of sage

1 tablespoon chopped parsley salt

pepper

As I wrote in 'list of ingredients I have made the butcher bone the fowl, to avoid a complaint for destruction of corpses by some environmental group. :-D If you are so good to be able to do though, do not hesitate to save your money and time of your butcher! :-D

Go to the electric chopper turkey breast and 150 g of cooked ham, getting chopped not too fine. Collect the ground in a bowl and add the chopped mushrooms, soaked and squeezed, wrung out the sliced \u200b\u200bbread and parmesan. Season with a pinch of salt, ground pepper and chopped parsley, mix and bind the dough with the egg yolks.

coat the inside of the guinea fowl with slices of ham kept aside, stuff with the mixture, close it, cover it with slices of bacon and tie with string for food.

suitable for storing in a saucepan to cook the guinea fowl flame chopped onion with a couple of tablespoons of olive oil and butter. Join sage and bay leaves and brown the guinea fowl, feather it with a glass of white wine and a Marsala them partially evaporate, add a ladle of hot broth, reduce heat, cover and cook for 20 minutes.

Meanwhile blanch the chestnuts for 20 minutes, peel and remove the skins.

Peel potatoes and cut into wedges.

I spent the first 20 minutes of cooking guinea fowl add chestnuts and potatoes, cover again and cook for another 40 minutes.

slice and serve with the sauce and side dish that will be formed.