eggs Archivi | Podere Prataccio

Tiramisu with pistachios

Annalisa Molteni — Mon, 21 Dec 2020 11:00:45 +0000

ingredients

6 super fresh eggs

8 spoons of very fine sugar

500 gr of mascarpone

1 moka of coffee for 6

1 spoon of rum

80 gr of pistachios

40 gr of sesame oil (I prefer corn oil)

finger biscuits

Bitter cocoa and chopped pistachios for garnish

ingredients of cream

ingredients of preparation

jar composition

Recipe preparation :

The spoon dessert par excellence of the Italian table. I recently discovered, thanks to radio deejay, that it is a dessert invented in the city of Treviso and even the Italian academy of tiramisu exists!

In the mixer, blend the pistachios until they are reduced to a powder and add the sesame oil a little at a time, in order to obtain a cream.

Prepare the coffee and let it cool.

Beat the egg yolks in the mixer at high speed with the sugar so that it melts and binds well to the egg yolks (10 minutes).

Add the mascarpone and continue to mix with the planetary mixer to remove the lumps that form.

Add the pistachio cream

Add 3 egg whites (of the 6 eggs) beaten gently until everything is mixed.

(this step is optional, personally I insert it to give a little softness to the mixture, some for example insert the whipped cream to get the same effect)

Prepare the single portion glasses:

put a little cream, place the savoyard soaked only in a part of coffee, to which we have added the rum. Repeat the operation until the end of the glass.

Finish with unsweetened cocoa and chopped pistachios only when serving.

(I advise you to prepare them the night before, if you serve them for lunch, so that the Savoyard has time to soften).

L'articolo Tiramisu with pistachios proviene da Podere Prataccio.

cream puffs with three creams

Annalisa Molteni — Mon, 21 Dec 2020 10:30:02 +0000

ingredients

choux pastry for 20 pieces:

105 gr of eggs

65 gr of flour 00

50 gr of butter

100 gr of water

1 teaspoon of sugar

1 pinch of salt

custard:

250 gr of whole milk

75 gr of sugar

25 gr of flour 00

3 egg yolks

1/2 vanilla bean

chocolate custard:

The ingredients are the same as the classic, add:

50 ml of fresh cream

210 gr of 70% dark chocolate in small pieces

50 grams of butter (optional)

choux pastry

custard

whipped Cream

Recipe preparation:

Cream puffs, eclairs and cannoncini are my favorite pastries. The cream puff in particular has that encounter between its crunchy but at the same time soft dough with the melt-in-your-mouth cream that makes me happy as soon as I bite into one.

For the choux pastry:

Put on the stove a saucepan with a high bottom where you have added the diced butter with the water, sugar and salt. Bring to a boil, stirring with a whisk. Pour in the sifted flour and mix quickly with a wooden ladle. When a ball forms that comes off the pot, remove from the heat and put the mixture in the mixer. Operate the leaf so that it warms up. When there is no more smoke, start adding one egg at a time, so that the previous one is absorbed into the dough before adding the next. You will get a smooth and homogeneous mixture.

Transfer the mixture into a bag with a large and smooth nozzle. Form piles of dough on the baking sheet covered with baking paper.

Bake the puffs in a static oven for 15 minutes at 220 °. After 15 minutes lower the temperature to 190 ° and cook for another 10 minutes. After the time has passed, turn off the oven and leave the puffs in the oven with the door slightly open (I will fit the kitchen glove in it) for another 10 minutes. This way the puffs will dry well.

For the custard:

heat the milk (it should not boil) with the vanilla pod and leave to infuse for 10 minutes. In the meantime, beat the egg yolks with the sugar and when the mixture is light and soft, add the flour. Add the milk removed from the pod, stirring constantly so that no lumps form. Put back on the fire and bring to solidification. Then remove from the heat and lean on the film so that the crust does not form. Let it cool down.

For the chocolate cream:

it is the same procedure, only the cream is added to the milk and when the cream thickens it is poured on the dark chocolate, stir until the chocolate has melted. If you want a softer and shinier cream, add the butter.

For the whipped cream:

just whip the fresh cream in the glass of the blender with icing sugar (according to your taste).

L'articolo cream puffs with three creams proviene da Podere Prataccio.

russian salad

Annalisa Molteni — Mon, 07 Dec 2020 09:42:54 +0000

ingredients

for 4 persone

2 egg yolks

300 gr corn oil

25 gr filtered lemon juice

salt up to taste

200 gr carrots

300 gr fine peas

500 gr potatoes

EVO oil, apple vinegar, salt, pepper to taste

mayonnaise

vegetables

final results

PREPARATION OF THE RECIPE

It starts with the mayonnaise: in the glass of the mini pimer whisk 2 whole egg yolks the juice of a filtered lemon (even less), two pinches of salt, slowly, slowly, insert the corn oil until a mixture is formed nice firm (there is no specific weight, I advise you to keep the mixture under control, in any case more or less 300 grams).

Cut small carrots and potatoes.

Steam the peas for 10 minutes first, then add the potatoes which will cook another 7-10 minutes, finally add the carrots, close the lid and cook for another 5-7 minutes.

Let cool, then season the vegetables with extra virgin olive oil, pepper, apple cider vinegar and salt.

Gently mix and let cool.

Once cold, add the mayonnaise.

L'articolo russian salad proviene da Podere Prataccio.

Asparagus omelette

Podere Prataccio — Sun, 03 May 2020 10:24:13 +0000

ingredients

for 4 people

500 gr asparagus

5 eggs

50 gr cheese “parmigiano reggiano” grated

2 spoon seasoned cheese “pecorino”

salt and pepper to taste

Oil E.V.O

Asparagus

Eggs

Parmigiano Reggiano

Pecorino

PREPARATION OF THE RECIPE

Cut the end of asparagus stalk and put them in the water inside a basket with their tips out of the water for ten minutes.

Drain the asparagus and cut into small pieces when they are more warm.

In a bowl put the eggs and beat them with the two cheese , salt and pepper , at the end add the pieces of asparagus.

Put the oil into a cooking pan ( where the omelette can be turned easily) and add the mixture .

Cook the mixture about 5/7 minuts ( or until the omelette is solid on the surface, pay attention do not burn the part underneath), after turned the omelette , cook another 5 minutes and serve.

L'articolo Asparagus omelette proviene da Podere Prataccio.