Ingredients for 10 people:
200 gr. Butter
200 gr nilla cookies
200 gr. Sweeten cocoa powder
100 gr. Unsweetened cocoa powder
300 gr. Hazelnuts
2 tblsp orange liquor
1 egg yolk
Preparation:
Toast the hazelnuts and then crush them. Soften the butter near a heat source and add all ingredients one by one: the crushed cookies, the nuts, the egg yolk, both cocoa powders, the liquor. If the pastry is too hard, add a little more liquor or more cookies if it is too soft. Shape the mixture like a salami and wrap it in waxed oiled paper. Refrigerate overnight. Remove from the refrigerator at least 30 minutes before serving and serve sliced with a glass of Asti or Moscato Passito.
Showing posts with label Vatican City. Show all posts
Showing posts with label Vatican City. Show all posts
St. Joseph Salad
(makes 6 servings)
Salad
1/2 pound baby spinach
1 small head radicchio, shredded
18 cherry tomatoes
6 hard-boiled eggs, peeled and cut into wedges
2 shallots, finely chopped
Vinaigrette
1/2 cup extra virgin olive oil
2 Tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1. To assemble the salads, in a large salad bowl, toss together the spinach and radicchio until well combined and divide equally among 6 salad plates. Arrange the cherry tomatoes and egg wedges attractively on top. Sprinkle the shallots over everythere.
2. Whisk the vinaigrette ingredients together in a measuring cup or small bowl until thickened and pour evenly over each of the salads. Serve immediately.
Salad
1/2 pound baby spinach
1 small head radicchio, shredded
18 cherry tomatoes
6 hard-boiled eggs, peeled and cut into wedges
2 shallots, finely chopped
Vinaigrette
1/2 cup extra virgin olive oil
2 Tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1. To assemble the salads, in a large salad bowl, toss together the spinach and radicchio until well combined and divide equally among 6 salad plates. Arrange the cherry tomatoes and egg wedges attractively on top. Sprinkle the shallots over everythere.
2. Whisk the vinaigrette ingredients together in a measuring cup or small bowl until thickened and pour evenly over each of the salads. Serve immediately.
Scaloppe di San Pietro Al Cognac (John Dory Fish)
The John Dory is a strange, mournful-looking fish. Its name is said to be derived from the Latin for doorkeeper, janitore, but its Latin name, Zeus faber, means ‘blacksmith of the gods’. The species seems surrounded by legends, the best-known being that the dark blotches on each flank are St Peter’s fingerprints, left when he took a coin from the fish’s mouth to pay his tax.
Ingredients
7 john dory fillets
3 tablespoons of thick cream
some cognac
Dry white wine
Flour
Olive Oil
chopped parsley
salt and pepper to taste
Flatten the john dory fillet slightly with a steak hammer. Flour and cook in a pan with a little olive oil. Add some white wine and let it evaporate then add the cognac and the cream. Salt and pepper and then cook on medium heat for another 10 minutes.
Remove the fish and then thicken the remaining liquid. Cover the fish with the sauce, add some parsley and serve.
Ingredients
7 john dory fillets
3 tablespoons of thick cream
some cognac
Dry white wine
Flour
Olive Oil
chopped parsley
salt and pepper to taste
Flatten the john dory fillet slightly with a steak hammer. Flour and cook in a pan with a little olive oil. Add some white wine and let it evaporate then add the cognac and the cream. Salt and pepper and then cook on medium heat for another 10 minutes.
Remove the fish and then thicken the remaining liquid. Cover the fish with the sauce, add some parsley and serve.
Cappelli del papa (Pope Hats)
Ingredients:
For the filling:
1 kg of mantis shrimps or langoustine
1 slice of white bread
1 egg yolk
Salt and pepper
Some milk
Garlic and parsley
For the sauce
500g di mantis shrimps
500g tomato
Garlic, oil and parsley
Salt and pepper
For the pastry
400gr of flour
3 eggs
Water
Salt
Mix the flour with eggs , water and salt, and let rest under a glass bowl.
Filling:
Steam cook 1Kg of mantis shrimps for a few minutes, open them and save the pulp.
Cook garlic and parsley in a little oil, add the fish pulp and let the flavors mix for a few minutes.
After cooling, put the pulp in a mixer, add the slice of bread (after soaking in milk and sqweezed), the egg yolk, salt and pepper and mix.
Place in the refrigerator while you prepare the sauce
Cut the legs and some of the skin of the remaining mantis shrimps
Make a sauce with garlic, oil and parsley and some tomato. Cook for a few minutes and then add the mantis shrimps. Cook for about 15 mins. Add salt and pepper to taste.
Prepare the hats.
Flatten the pastry until it is of the desired thickness, add the filling and then seal the hats and then cut. Cook in boiling water and serve with the sauce. (for pictures see http://dolcipensieri-blog.blogspot.com/2008/11/cappelli-del-papa.html)
For the filling:
1 kg of mantis shrimps or langoustine
1 slice of white bread
1 egg yolk
Salt and pepper
Some milk
Garlic and parsley
For the sauce
500g di mantis shrimps
500g tomato
Garlic, oil and parsley
Salt and pepper
For the pastry
400gr of flour
3 eggs
Water
Salt
Mix the flour with eggs , water and salt, and let rest under a glass bowl.
Filling:
Steam cook 1Kg of mantis shrimps for a few minutes, open them and save the pulp.
Cook garlic and parsley in a little oil, add the fish pulp and let the flavors mix for a few minutes.
After cooling, put the pulp in a mixer, add the slice of bread (after soaking in milk and sqweezed), the egg yolk, salt and pepper and mix.
Place in the refrigerator while you prepare the sauce
Cut the legs and some of the skin of the remaining mantis shrimps
Make a sauce with garlic, oil and parsley and some tomato. Cook for a few minutes and then add the mantis shrimps. Cook for about 15 mins. Add salt and pepper to taste.
Prepare the hats.
Flatten the pastry until it is of the desired thickness, add the filling and then seal the hats and then cut. Cook in boiling water and serve with the sauce. (for pictures see http://dolcipensieri-blog.blogspot.com/2008/11/cappelli-del-papa.html)
Suppli' alla Romana
Ingredients:
500 gr rice
180 gr butter
100 gr grated parmesan cheese
Nutmeg
Chicken stock
100 gr prosciutto in cubes
50 gr giblets
50 gr sweetbreads
50 gr veal
50 gr mushrooms
1 glass of white wine
Flour
1 egg lightly beaten and salted
Breadcrumbs
Oil for frying
Salt and pepper
Preparation:
Prepare the risotto with the chicken stock, 100gr of butter and the parmesan. Drain it when it’s cooked al dente and lay on a flat cold surface (eg marble) to cool.
In a skillet, cook the onion with 80gr of butter; add the prosciutto, the mushrooms, the ground veal, the giblets and the sweetbreads.
Add salt and pepper to taste and the wine. Cook to reduce the wine, add a little flour and one or two tablespoons of water.
Cook on moderate heat until it has a dense consistency and it is cooked. Let cool.
Take 2 tablespoons of the mixture and form small balls with your hands, make a whole with your hands and make a whole in the middle. Fill with some of the sauce. Close the whole with more rice, put in flour, then in the egg and then in the breadcrumbs. Fry in a pan with boiling oil and remove when the suppli are golden and crunchi. Drain on absorbent paper and serve immediately.
500 gr rice
180 gr butter
100 gr grated parmesan cheese
Nutmeg
Chicken stock
100 gr prosciutto in cubes
50 gr giblets
50 gr sweetbreads
50 gr veal
50 gr mushrooms
1 glass of white wine
Flour
1 egg lightly beaten and salted
Breadcrumbs
Oil for frying
Salt and pepper
Preparation:
Prepare the risotto with the chicken stock, 100gr of butter and the parmesan. Drain it when it’s cooked al dente and lay on a flat cold surface (eg marble) to cool.
In a skillet, cook the onion with 80gr of butter; add the prosciutto, the mushrooms, the ground veal, the giblets and the sweetbreads.
Add salt and pepper to taste and the wine. Cook to reduce the wine, add a little flour and one or two tablespoons of water.
Cook on moderate heat until it has a dense consistency and it is cooked. Let cool.
Take 2 tablespoons of the mixture and form small balls with your hands, make a whole with your hands and make a whole in the middle. Fill with some of the sauce. Close the whole with more rice, put in flour, then in the egg and then in the breadcrumbs. Fry in a pan with boiling oil and remove when the suppli are golden and crunchi. Drain on absorbent paper and serve immediately.
Bocconcini Del Prete Ladro (little bites of the priest thief)
For 6 people
Ingredients:
100 G – Swiss cheese tick sliced
100 G - Fontina
Pickled mixed vegetables
Salami
Prosciutto
Hot dogs
Parsley
Radishes
Walnuts
1 boiled egg (grated)
Wooden toothpicks
Preparation:
Cube the cheese. Layer with parsley, salami, walnuts OR hot dogs, prosciutto, pickels, eggs. Do not mix the 2 different combinations as you could get undesirable chemical reactions. Pin the cubs with toothpicks. Turn towards the wall and wait for the priest to make the first move so that after you can find him guilty and have him say 200 Mea Culpa. Have fun!
Ingredients:
100 G – Swiss cheese tick sliced
100 G - Fontina
Pickled mixed vegetables
Salami
Prosciutto
Hot dogs
Parsley
Radishes
Walnuts
1 boiled egg (grated)
Wooden toothpicks
Preparation:
Cube the cheese. Layer with parsley, salami, walnuts OR hot dogs, prosciutto, pickels, eggs. Do not mix the 2 different combinations as you could get undesirable chemical reactions. Pin the cubs with toothpicks. Turn towards the wall and wait for the priest to make the first move so that after you can find him guilty and have him say 200 Mea Culpa. Have fun!
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