Lasagne di bietole

Lasagne di bietole

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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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Semifreddo of hazelnuts

Hazelnut semifreddo

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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 Correli

Tortellini a la Giovanna Corelli

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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

Cinnamon rolls

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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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Fresh vigues stuffed with honey cream

Fresh figues stuffed with honey cream

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Servings 12 figues

Ingredients
  

  • 12 pieces fresh figs
  • 25 cl cream
  • 30 g lavender honey
  • 20 cl fruit coulis
  • lavender flowers

Instructions
 

  • Cut the top off the figs and scoop out the flesh with a spoon. Place the pulp in a bowl.
  • Beat the cream with the honey.
  • Add the pulp to the whipped cream and mix gently, so that the cream remains airy. Fill the figs with this cream mixture. Put the cap back on and store cool.
  • Sprinkle the plates with fruit coulis and put the figs on the plate, 3 figs per person or as much more or less as desired. Garnish with some lavender flowers.
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Polenta fingers

Polenta fingers

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Servings 12 fingers

Ingredients
  

  • 10 g sesame seeds
  • 1,5 l milk
  • 3 tbsp sesame oil
  • 300 g cornmeal

Instructions
 

cooking polenta

  • Roast the sesame seeds in a dry frying pan. Let cool on a cool and dry surfaceR
  • Heat the milk with the sesame oil. When the milk starts to boil, sprinkle in the cornmeal, stirring vigorously. Let it cook for 6 minutes while stirring.
  • Then sprinkle in the toasted sesame seeds and mix by stirring well.
  • Place a sheet of baking paper on the work surface. Pour over the polenta and cover with another piece of baking paper. Roll it up to a bar of 2 cm in diameter. Then set aside to cool.

pole fingers

  • Make rectangles of 10x1x2 cm from the rod.
  • Heat a good dash of olive oil in a frying pan and fry the polenta fingers until they are golden brown. Then drain on a piece of kitchen paper.
Source: Alasin Ducasse, Grand livre du cuisine
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Pizza margherita

Pizza Margherita

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Servings 2 pizzas

Ingredients
  

  • 300 g pizza dough
  • 200 g mozzarella
  • 250 g tomatoes peeled and squeezed
  • 0.5 tsp salt
  • 0.5 tsp oregano
  • 2 tbsp olive oil
  • basil

Instructions
 

  • Make the pizza dough well in advance, see recipe.
  • Preheat the oven to 250°C, preferably with a pizza stone in it. Otherwise, on a baking tray lined with baking paper.
  • Place the tomatoes, salt, oregano and olive oil in a bowl and mix slightly. Not too much, the tomatoes should still be recognizable.
  • Sprinkle some flour on your work surface and roll out the dough into a round thin sheet.
  • Place the dough on a baking tray. Then top with the tomato sauce, stay slightly away from the edge. Bake for 6 minutes.
  • Remove from the oven and place the mozzarella on top of the tomato sauce and bake for another 6 minutes. Remove from the oven and sprinkle over some basil leaves.
  • With an oven stone, put everything in the oven at the same time, including the mozzarella. Then bake for 4 minutes, which is shorter, because the stone gives a lot of heat from below. When the pizza is out of the oven, sprinkle some basil leaves over it.
Source: Bijbel Italiaanse keuken
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Chocolate almond tart

Chocolat almond tart

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Servings 8 persons

Equipment

  • 1 springform tin 26 cm

Ingredients
  

  • 250 g dark chocolate
  • 250 g almonds roasted 15 minutes at 150°C
  • 250 g butter room temperature
  • 125 g caster sugar
  • 125 g sugar
  • 6 pieces egg yolk
  • 6 pieces egg white
  • salt
  • 2 tbsp semolino

Instructions
 

  • Preheat the oven to 170°C, hot air
  • Grease the springform pan and line with baking paper
  • Chop the chocolate into coarse pieces. Spin briefly in the food processor and then add the almonds. Turn at short intervals to the size of couscous grains.
  • In a large bowl, beat the butter with the 2 sugars until white and creamy. Add the egg yolks and continue beating until well blended.
  • Beat the egg whites stiff with a pinch of salt.
  • Mix one third of the egg whites with the butter mixture. Then add the chocolate-almond mixture and finally fold in the rest of the egg whites carefully, so that the air remains.
  • Pour the batter into the springform pan and bake for 55 minutes.
  • Let cool on a rack and then cut into wedges.
Source: Bijbel van Italiaanse keuken
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Seabass alla Ligure

 

Seabass alla Ligure

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Servings 2 persons

Ingredients
  

  • 2 pieces Seabass or Seabream fillets
  • 350 g potatoes cut in thin slices
  • 200 g cherry tomatoes halved
  • Plain black olives -pitted
  • 20 g pine nuts optional
  • 1 garlic clove
  • A couple of rosemary sprigs
  • Extra virgin olive oil
  • Sea salt
  • White wine optional

Instructions
 

  • Heat your oven to 200°/180°C fan. In a baking tray place the potato slices, the halved cherry tomatoes, olives, pine nuts. Add the garlic, rosemary sprigs, salt and a generous drizzle of olive oil, mix together.
  • Roast in the oven for 20-25 minutes until the potatoes start to soften.
  • Season the seabass fillets, then place on top of the the potatoes add a splash of white wine, bake for a further 15-20 minutes until the fish is cooked through.
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Chocolate truffles with Ruby chocolate

 

Chocolate truffles with Ruby chocolate

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Servings 24 pieces

Ingredients
  

Stuffing

  • 1 piece vanilla pod
  • 225 gr cream
  • 100 gr sugar
  • 1 pinch salt
  • 175 gr butter at room temperature

Raspberry sugar

  • 250 gr icing sugar
  • 20 gr freeze-dried raspberries

Chocolate

  • 400 gr ruby ​​chocolate melted

Instructions
 

Stuffing

  • Cut open the vanilla pod and scrape out the seeds. Put both the marrow and the stick together with the cream, sugar and salt in a saucepan and slowly bring to the boil. When the mixture boils, remove the pan from the heat and keep stirring until all the sugar has dissolved. Cover the pan with a lid and let it cool to room temperature.
  • Remove the vanilla pod from the cream. Beat the butter for a few minutes until fluffy. Gradually add the vanilla cream and continue beating. The mixture should eventually be easy to spray. If it is too thin, place it in the fridge for 10-15 minutes and then continue whisking. If the mixture has split, heat the bowl briefly in a bain-marie and then continue to whisk.
  • Line a plate or dish with baking paper and place the filling in a piping bag with a smooth nozzle of 1 – 1 centimeters. Pipe elongated truffles onto the baking paper. Place the plate with sprayed truffles in the freezer for at least 1 hour (longer is allowed).

raspberry sugar

  • Place the powdered sugar with the freeze-dried raspberries in a food processor and grind the raspberries fine. Sift the sugar with a fine sieve, so that any pips from the raspberries remain.

Making the chocolate truffles

  • Take a few frozen truffles at a time from the freezer and dip them in the melted ruby ​​chocolate. This is best done by inserting a sturdy skewer into the truffle and dipping the truffle through the chocolate, or by using a wire fork. Make sure the whole truffle is covered, knock off the excess by tapping the side of the bowl with the toothpick. Push the truffle over the raspberry sugar from the stick and cover the truffle on all sides with the sugar. Leave in the raspberry sugar for a few minutes until the chocolate is hard.
  • Do this with all truffles. Once the truffles have hardened, place them in a fine sieve and carefully shake off the excess sugar from the truffles.
  • Store the truffles in the fridge or freeze them for longer. Remove the truffles from the refrigerator in time so that the filling can soften a bit.
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