Sardinian pasta with fennel sausage and saffron

Servings 4 persons

Ingredients
  

Pasta

  • 400 g Semolina
  • 5 grams salt
  • 200 ml water

Sauce

  • 5 threads of saffron
  • 100 ml white wine
  • 60 ml olive oil
  • 1 pcs onion finely chopped
  • 200 g fresh fennel sausage or other sausage with 0.5 tsp fennel seed per sausage
  • 1 can peeled tomatoes
  • 1 pcs bay leaf
  • 100 g Pecorino Romana coarsely grated
  • salt and pepper

Instructions
 

Pasta malloreddus

  • Place the semolina with the salt in a bowl of a food processor fitted with a dough hook. Turn on the machine and slowly pour in the water. Let it run for about 5 minutes. The dough should be smooth and elastic and slightly sticky. Cover with plastic wrap and leave for half an hour.
  • Dust the work surface with some semolino. Remove the dough from the bowl and knead it with your hands for another minute. Divide it into pieces of 100 grams. Then roll it out with your hands into a long roll of half a cm thickness. Then cut into 2 cm pieces. Roll each piece over a fork or ribbed wooden board.
  • Place them on a tea towel dusted with semolina until the sauce is ready.

Sauce

  • Place the olive oil in a large sauté pan. Sauté the onion over low heat until translucent. Add the sausage, increase the heat and cook, breaking up the sausage with a wooden spoon.
  • When the meat is nicely browned, add the wine and saffron. Let the alcohol evaporate and add the canned tomatoes with the bay leaf and some pepper. Bring to the boil and put a lid on the pan to simmer for 20 minutes.

Serving

  • Put on a large pot of water with salt. Add the pasta when the water boils. Cook for 5 to 8 minutes until al dente. Drain and keep some of the cooking liquid.
  • Add the pasta to the sauce with more than half of the pecorino. Stir well and add some cooking water from the pasta if necessary.
  • Serve on warm plates and sprinkle with some more Pecorino.
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Zomerse groentetaartjes

Servings 4 Tartelettes

Ingredients
  

Tartelette deeg

  • 250 g T45 meel patisseriemeel
  • 37,5 g olijfolie
  • 75 g water
  • 4 g water

Groenteconfituur

  • 1 stuks aubergine
  • 1 stuks rode paprika
  • 15 stuks tomaten
  • 4 stuks knoflookteentjes
  • 1 takje tijm

Krokante groenten van de markt

  • 1 stuks venkel
  • 5 stuks cherrytomaatjes
  • 5 stuks radijzen
  • 10 stuks bernagie bloemen
  • 20 stuks Oost-Indische kers bladeren

Instructions
 

Tartelette deeg

  • Meng de ingrediënten in een robot met een haak en laat 1 uur rusten in de koelkast.
  • Verwarm de oven voor op 180℃.
    Rol dun het deeg uit met een deegroller en leg in een taartvorm. Plaats een andere taartvorm erop om het deeg te stabiliseren en bak 8 tot 10 minuten (tot ze goudbruin zijn).

Groenteconfituur

  • Verwarm de oven voor op 150°C. Maak 3 kleine gaatjes in de aubergine en leg er de helft van de teentjes knoflook in, leg ze op een bakblik samen met de hele paprika's. Zet +/- 1 uur in de oven. Schil de tomaten en snijd ze in reepjes na het verwijderen van de kern. Leg ze op een bakplaat met bakpapier en giet er een scheutje olijfolie, een paar takjes tijm en andere helft van de gepelde teentjes knoflook over. Kook gedurende 2 uur op 150°C Open de aubergine en de paprika, vang het vruchtvlees op, zorg ervoor dat u de zaden of de schil niet weggooit, doe ze in een blender en voeg de halfgekonfijte tomatenblaadjes toe. Mix tot je een gladde en homogene saus hebt.

Krokante groenten van de markt

  • Maak reepjes van alle groenten op de mandoline (dit is slechts een selectie, het is mogelijk om andere te selecteren).

Dresseren

  • Leg de gekonfijte groentesaus op de bodem van de taart. Schik de reepjes rauwkost mooi op elkaar. Bestrooi met fleur de sel en een draai aan de pepermolen. Maak af met de bloemetjes.
Bron: Acadèmie du goūt
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Pommes pavés

Servings 6 personen

Ingredients
  

  • 2,5 dl slagroom
  • Grof zout en versgemalen zwarte peper
  • 1,5 kg grote aardappelen indien mogelijk drie aardappelen van 500 gram
  • 5 eetlepels ongezouten boter 1 eetlepel zacht en 4 eetlepels in blokjes van 1 cm gesneden
  • Koolzaadolie
  • 2 verse takjes tijm
  • 2 teentjes knoflook met schil licht geplet
  • Gehakte verse bieslook

Instructions
 

  • Verwarm de oven voor op 180℃.
  • Giet room in een grote kom; breng op smaak met 1 theelepel zout en 1/2 theelepel peper. Aardappels schillen. Snijd alle kanten van een aardappel af om een rechthoekige vorm te krijgen. Zet een mandoline op een kom room en snij de aardappel, beginnend met de platte kant van de aardappel, in de lengte in zeer dunne plakjes. Gooi aardappelschijfjes af en toe in room om te voorkomen dat ze oxideren. Herhaal het proces met de resterende aardappelen.
  • Bestrijk een bakblik van 25 bij 12,5 bij 7 cm hoog met de helft van de zachte boter. Bekleed de vorm met bakpapier en laat aan alle kanten een overhang van 12,5 cm over. Bestrijk perkamentpapier met de resterende zachte boter en bestrooi met zout en peper.
  • Snijd plakjes af om een gelijkmatige laag op de bodem van de pan te vormen; herhaal het proces om een tweede laag te vormen. Stip met een paar blokjes boter; breng op smaak met zout en peper. Ga door met het in lagen leggen van aardappelen en voeg boter en kruiden toe na elke twee lagen totdat de pan gevuld is. Vouw de zijkanten van bakpapier over de aardappelen. Dek de pan goed af met aluminiumfolie en plaats in de oven.
  • Bak tot de aardappelen helemaal gaar zijn als je er met de punt van een scherp mes in prikt, ongeveer 1 uur en 50 minuten. Haal uit de oven en laat 15 minuten afkoelen. Knip een stuk karton iets kleiner dan de grootte van de pan; inpakken met aluminiumfolie. Leg in folie verpakt karton op de aardappelen en verzwaar ze met zware blikken; laat de aardappelen afkoelen tot kamertemperatuur. Verwijder gewichten en wikkel de pan stevig in. Koel aardappelen minimaal 6 uur of maximaal 2 dagen.
  • Om te serveren, laat u een offset spatel tussen het perkamentpapier en de pan lopen om los te laten. Gebruik de overhang van perkamentpapier om de pave voorzichtig uit de pan te tillen of om te keren op een snijplank. Snijd de zijkanten van de plaveisel af en snij in stukken van 2,5 cm breed; laat 30 minuten op kamertemperatuur staan.
  • Verhit een grote koekenpan op middelhoog vuur; voeg voldoende koolzaadolie toe om te coaten. Voeg als de olie heet is de aardappelen toe, met de gesneden kant naar beneden, samen met tijm en knoflook. Bak, bedruip met olie, tot ze aan de eerste kant bruin zijn. Keer voorzichtig en bruin aan de andere kant.
  • Leg de aardappelen op een serveerschaal en leg ze met de gebruinde kant naar boven. Leg op elk een klein stukje boter en bestrooi met bieslook. Serveer.
Bron: Thomas Keller
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Opéra

Servings 2 cakes 30x40 cm

Ingredients
  

Joconde Biscuit

  • 440 g egg
  • 160 g egg yolk
  • 350 g sugar fine granulated sugar
  • 440 g almond powder
  • 200 g flour

Meringue for the biscuit

  • 250 g egg white
  • 200 g sugar fine granulated sugar

Syrup

  • 8 dl espresso coffee
  • 300 g sugar fine granulated sugar
  • 20 g Kaluha or other coffee liqueur

Ganache

  • 340 g chocolate dark and chopped into small pieces
  • 2.4 dl milk
  • 80 ml cream
  • 40 g butter soft

Butter cream meringue

  • 40 ml water
  • 100 g sugar fine granulated sugar for the water
  • 70 g egg white
  • 25 g sugar fine granulated sugar for the egg white

Butter cream

  • 5 pieces of egg yolk
  • 240 g sugar fine granulated sugar
  • 1 dl water
  • 360 g butter soft
  • 20 g instant coffee
  • 1 cup espresso

Glaze

  • 800 g chocolate 52%
  • 100 g palm oil
  • 100 g peanut oil

Instructions
 

Joconde Biscuit

  • Preheat the oven to 200°C, hot air setting.
  • Place the egg, egg yolks, ground almonds and sugar in the mixing bowl of a standing mixer. Beat on high speed, 15 minutes, and pour the batter into a bowl.

Merengue for the joconde batter

  • Beat the egg whites until stiff and gradually add the sugar.

Continue joconde batter

  • Add the merengue to the batter. First stir in a quarter well and then carefully fold in the rest.
  • The batter is enough for 2 cakes of 30x40 cm. Prepare 3 baking trays of 30x40 cm per cake with baking paper. Pour half of the batter over three baking trays. Level with a palette knife and bake in an oven. If you're doing a few at a time, swap them halfway through the baking time. Bake for a total of 10-12 minutes. Bake the second pie in the same way. You can let the cake cool and freeze it for later use.

Syrup

  • Make the coffee and mix in the sugar and liqueur.

Ganache

  • Bring the milk and cream to the boil together. Pour the milk in dashes over the chocolate and stir until the chocolate is absorbed. Then add the softened butter little by little and stir well. Then set aside.

Butter cream

  • Place the water and sugar in a heavy-bottomed saucepan and heat over medium heat. Cook to 118°C.
  • When the water is 110°C, beat the egg whites with the sugar until stiff peaks form.
  • Then slowly add the sugar mixture while the mixer is running. Run the mixer until the meringue is at room temperature.
  • Beat egg yolks on high speed in stand mixer.
  • Place the water and sugar in a heavy-bottomed saucepan and heat over medium heat. Cook to 118°C.
  • Then slowly pour in the water-sugar mixture while the mixer is running. Run the mixer until the mixture is white and slowly runs off the whisk.
  • Add the softened butter little by little and beat until all the butter is incorporated and you have a smooth cream.
  • Add the egg yolk mixture to the butter and mix on low speed until the cream is fluffy.
  • Add the cold meringue. First 1/4 and stir this well. Then the rest and carefully fold it in.
  • Cover the cream with plastic wrap and store at room temperature.
  • Then add the instant coffee and espresso and stir well.

Glaze

  • Melt the chocolate in a bain marie and mix with the two types of oil until the temperature is 35-40°C.

Compiling Opera

  • Place a cake board on a baking tray covered with baking paper and place the metal baking edge on top. If you don't have it, you can do without. The cake will then become less tight on the sides, which you can correct later with a knife.
  • Place a biscuit layer in the baking edge and brush it with the coffee syrup. Do this with all biscuit layers. The cake should be well soaked. If you press it with your finger, some moisture should come up.
  • Spread about 250 g of buttercream on the biscuit with a small palette knife.
  • Cover the cream with the second layer of biscuit. Spread the ganache on top. If the ganache has cooled down too much, it can no longer be spread, then you have to heat it au bain marie until it is syrupy liquid.
  • Place the third biscuit layer on top of the ganache and add about 250 g of buttercream again. Smooth out nicely with a palette knife.
  • Then put the cake in the fridge and let it set for at least 1 hour.
  • Remove the baking edge and pour the icing over the cake and smooth. Then let it set in the fridge for a few minutes.
  • Cut the cake into pieces with a sharp knife. Rinse the knife under the hot tap after each cut.
Source: Christophe Felder
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Gougieres

Servings 50 pieces

Ingredients
  

Gougieres

  • 150 g of milk
  • 150 g water
  • 120 g butter
  • 20 g salt
  • 20 g sugar
  • 160 g flour
  • 1 tsp teaspoon mustard powder
  • 5 pieces eggs
  • a little grated cheese

Mornay sauce

  • 200 g milk
  • 25 g butter
  • 60 g flour
  • 2 pcs egg yolks
  • 250 g grated Comté cheese
  • fine salt

Instructions
 

Gougieres

  • Heat the milk, water, butter, salt and sugar in a saucepan. While cooking, add the flour and mustard powder. Mix well and beat vigorously with a whisk. Continue until the dough forms a ball and a white "carpet" appears on the bottom of the pan. Let it boil for a while, keep stirring, on a low heat until the flour is done (when the dough no longer smells like flour). Then turn off the heat and continue with the eggs, see below.
  • Continue mixing the dough with slow stirring to cool it down a bit. Add the eggs one at a time. Regularly scrape the edge of the bowl so that all ingredients mix well. When the dough is smooth and shiny, put it in a bag.
  • Preheat the oven to 185°C.
  • Pipe profiteroles of about 9 g on a baking tray lined with baking paper or a Silpat® mat. Sprinkle with grated cheese and bake for 16 minutes. Do not open the oven during baking, otherwise the profiteroles will lose their volume. Let rest for 10 minutes and then poke holes in the bottom of the puffs to fill with the sauce.

Mornay sauce

  • Bring the milk to the boil in a saucepan. Melt the butter in another pan and, when it starts to sizzle, add the flour all at once. Mix with a whisk. Cook the white roux for a few minutes, being careful not to let it discolour. Let cool and pour the boiling milk over the cold roux while whisking. Bring everything to a boil and cook for a few minutes to thicken the sauce. Remove from the heat, add salt and add the egg yolks and Comté. Let cool and store in a piping bag.
  • Finish off
  • After cooling, fill the profiterole with the Mornay sauce. Serve warm.
Source: Académie du goût
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Coteletta alla Milanese e gremolata

Servings 4 persons

Ingredients
  

cutlets

  • 4 pieces veal chops
  • 4 pieces eggs beaten
  • 300 g breadcrumbs
  • 200 g clarified butter

Gremolata

  • 1 clove garlic minced
  • 0.5 bunch parsley finely chopped
  • 0.5 pieces zest lemon grated

Instructions
 

Gremolata

  • Make the gremolata by mixing the garlic, parsley and lemon zest. For a paste you do this in a mortar, for somewhat rougher gremolata just mix with a fork. Then set aside.

cutlets

  • Cut the meat from the bone to the base. Scratch the membranes off the bone with a sharp knife. Place the cutlets between a piece of baking paper. Gently beat them flat with a meat mallet or meat axe. Then dip them in the egg and then in the breadcrumbs. Press down well with your fingertips and repeat all over again.
  • Melt the clarified butter in a large skillet until hot. Fry the cutlets over medium heat for 2 to 3 minutes per side until they are a nice golden brown color and the meat is still pink. While baking, always spoon some butter over the bone (arrosion). Remove from the pan, set aside warm without covering (this will soften the crust) and cook the rest.
  • Before serving, sprinkle with some fleur de sel and serve with a lemon wedge and the gremolata. You can serve with baked potatoes and some lettuce if you like.
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Lasagne di bietole

Servings 4 persons

Ingredients
  

Lasagne

  • 4 pieces beetroot large beets
  • 150 g smoked ham

Cheese sauce

  • 70 g butter
  • 50 g flour
  • 500 ml milk warm
  • 90 g grated parmesan cheese
  • nutmeg
  • chili powder

Instructions
 

beets

  • Boil the beets in water or roast them in the oven at 200°C. They are done when you cut them easily with a potato peeler. Peel the beets while they are still warm and slice them thinly on the mandolin.

Cheese sauce

  • Melt the butter in a saucepan and then add the flour. Stir until well combined and let it cook for a while. Then add the warm milk while stirring. The mixture should be smooth every time you pour in the milk again. Finally add three quarters of the parmesan cheese, the nutmeg, chili powder and salt and pepper.

Lasagne

  • Preheat the oven to 180°C.
  • Place a row of beets in a buttered baking dish. Place a layer of ham on top. Pour a layer of cheese sauce on top and then beets again. Continue until the beets are gone and you finish with the sauce. Sprinkle with the remaining cheese and some pepper from the mill.
  • Place the lasagne in the oven for 35 minutes and serve hot.
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Hazelnut semifreddo

Servings 10 persons

Ingredients
  

Hazelnut spread

  • 200 g toasted hazelnuts
  • 2 tbsp sugar

Semifreddo

  • 600 ml whipped cream
  • 120 g egg yolk
  • 150 g sugar fine sugar
  • 75 g cherry amarenes

Praline

  • 75 g sugar
  • lemon juice
  • 2 tbsp water
  • 50 g hazelnuts roasted

Instructions
 

Hazelnut spread

  • Make a hazelnut paste from the roasted hazelnuts and sugar by grinding them into a paste in the food processor. Set aside when done.

Semifreddo

  • Beat the whipping cream to yogurt thickness. Keep cool.
  • Place the egg yolks and sugar in a bowl and beat in a bain marie until lukewarm and creamy. Then beat with the mixer to three times the original volume.
  • Carefully mix the hazelnut paste into the egg mixture and add the cherries as well. Then mix the whipped cream through the mass.
  • Line a cake tin with plastic wrap. It goes on easily if it's a little moist. Then pour the mass into the mold and close it with the plastic wrap. Place in the freezer for at least 3 hours.

hazelnut praline

  • Make a caramel from the sugar, water and lemon juice. When the caramel turns brown, turn off the heat and add the hazelnuts. Then pour the whole thing on a piece of baking paper and spread out. When it has cooled down, put it in the food processor and give it a spin. Quite large pieces of hazelnut should still remain in the praline.

To serve

  • Remove the semifreddo from the freezer half an hour before serving. Sprinkle the top with the hazelnut praline and sprinkle some more whole hazelnuts on top. Slice and serve!
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Tortellini a la Giovanna Corelli

Servings 10 persons

Ingredients
  

Pasta

  • 400 g flour type 00
  • 4 pieces eggs fresh

filling

  • 100 g pork tenderloin
  • 50 g chicken breast
  • 100 g mortadella
  • 100 g Parma ham
  • 150 g grated parmesan cheese
  • 2 pieces eggs
  • butter
  • nutmeg

Broth

  • 2 liters beef stock
  • 0.5 liter chicken stock

Instructions
 

Pasta

  • Mix the flour with the eggs and knead to a smooth dough. Then set it aside for a few hours. You can also vacuum it, then you can use it faster.

filling

  • Cut the pork and chicken breast into cubes and fry them in the butter. Then let it cool for a few minutes.
  • Place the mortadella and Parma ham in the food processor and blend to small pieces. Add nutmeg, salt and pepper.
  • When the meat has cooled down, add half of the parmesan cheese and eggs to the meats. Turn until everything is well mixed.
  • Then add the rest of the cheese and eggs and blend into a puree. Then transfer to a piping bag and let it cool for a few hours.

Tortellini

  • Roll out the pasta dough into sheets of 1 mm thickness. Because the paste must not dry out before it has to be glued together, it is best to go through the entire filling and sealing process one sheet at a time.
  • Cut square pieces of 3 x 3 cm and pipe a little bit of filling in the middle. Fold triangles and bring the points together. Press them between your thumb and index finger.
  • Place a pan with some of the stock and bring to the boil. Add the tortellini and cook for 4 to 5 minutes. Let them sit for 4 to 5 minutes after cooking. Place the tortellini in a deep plate or bowl.
  • Boil the rest of the stock and pour over the tortellini. Serve with some chopped parsley if desired.
Source: Igles Corelli
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Cinnamon rolls

Servings 9 Rolls

Ingredients
  

Dough

  • 2,5 dl warm milk whole milk
  • 7 gram yeast dry yeast
  • 50 gram sugar
  • 1 piece egg at room temperature
  • 1 piece egg yolk
  • 220 gram butter melted (I prefer salted, but unsalted works, too)
  • 350 gram bread flour plus more for dusting
  • 0,75 teaspoon salt

Filling:

  • 40 gram dark brown sugar light brown sugar also works
  • 1,25 tablespoons ground cinnamon
  • 75 gram butter softened

Cream cheese frosting:

  • 100 gram cream cheese softened
  • 3 tablespoons butter softened
  • 75 gram powdered sugar
  • 0,5 teaspoon vanilla extract

Instructions
 

Dough

  • Warm milk to around 40°C. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  • Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
  • Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
  • After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 30x25 cm rectangle. Spread softened butter over dough, leaving a 0,5 cm margin at the far side of the dough.

Filling

  • In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
  • Tightly roll dough up, starting from the 25-cm side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about 1 cm off the ends of the dough as the ends won’t be as full of cinnamon sugar as you’d want it to be
  • Cut into 2,5 cm sections with a serrated knife or floss. You should get 9 large pieces.
  • Place cinnamon rolls in a greased 25x25 cm baking pan or round 25 cm cake pan. Line the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
  • Preheat oven to 180° C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.

Frosting

  • In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

Notes

To make overnight cinnamon rolls:
After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).
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