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Halloween? No, grazie

For several years now exists in the calendar a new holiday: Halloween. Trick or treat is the refrain heard most at this time, personally I do not like this new party, which has nothing to do with my tradition. I had a grandmother

Lombard on the Feast of All Saints and the commemoration of the dead was telling me "pray for the ava varda giò and you giuta" . Speaking with Maurizio

we face on a recipe to be included for this holiday weekend: pears, chestnuts, persimmons? Wherever there are recipes with pumpkin, proposals cute biscuits in the shape of ghosts, bats and witches.

We have decided not to celebrate Halloween, but to honor the tradition of Lombardy with a classic recipe: the sponge mort. are homemade sweets that were prepared in bakeries with even the crumbs of broken biscuits, every family has its Lombard recipe, here we propose to Maurizio Santin and we hope you enjoy it.

mort Loaf (bread of the dead)

Ingredients:

500 gr. of amaretti

300 gr. granulated sugar

100 gr. 55% dark chocolate melted

250 gr. flour sifted

125 gr. raisins soaked in cold water for at least ½ hour

125 figs

100 gr. almond flour

6 gr. baking powder 4 egg whites

½ cup dry white wine

Procedure:

In a global context, using the provided scoop, join the lineup according to the following: the flour, baking powder, flour, almond macaroons, sugar, melted chocolate, egg and wine, raisins squeezed the excess water and dried figs.

Knead until a smooth paste, making a sandwich of slightly elongated 8 / 9 cm. and bake at 180 degrees for 10 minutes.

Serve at room temperature dusted with icing sugar.

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Cucina & Vini editrice

thank the Kitchen & Wine magazine for the attention he has shown in us wanting to point out how greedily on his blog home page.

aware that this will be a spur to do even better, to enrich and fulfill our blog again soon the greedy demands of our readers appreciate the editors.

thanks greedy

Giulia Mancini & Maurizio Santin

www.cucinaevini.it/

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DOLCI AL CUCCHIAIO: le foto del corso

October 21: prime time for a new course with pastry Maurizio Santin in Milan.

publish some photos taken by Robert Granatiero , organizer of the initiative. This first course was fully booked on an evening and that is why we have not reported on the blog, not to disappoint the expectations of those who did participate and did not succeed.

During the two evenings of lectures the participants follow all operations of the pastry chef, helping in some passages and eventually taste all the preparations.

There will be other nights full of goodies to learn the secrets of the bakery: For all the information http://scuolachef.carbonmade.com/projects/2446112

greedily thank Francesca Gittardi assistance to the Chef before and during the lessons and Roberto Granatiero for the beautiful pictures (other shots up to date with the night today: http://www.facebook.com/home.php ? # / album.php? aid = 2043222 & id = 1198263936 & ref = nf ), both for the organization of this initiative fully di gusto e di risate.

Grazie a tutti i partecipanti...

...alla prossima golosissima volta!

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"Aggiungi un blogger a tavola" e un'idea

Sempre più spesso i lettori ci chiedono per quale motivo sul blog non compaiano le foto delle ricette che proponiamo: non è pigrizia o mancanza di interesse verso le richieste. La nostra è una scelta mirata. Evitiamo di inserire le foto per evitare che l’immagine di un dolce eseguito da Maurizio possa far passare la fantasia di replicarlo; è già molto presente in video con le sue preparazioni, che non vogliamo influenzare your creativity too. At the end of all the recipes suggest the installation of fresh never impose limits on the imagination, without giving any indication on sizes and shapes of containers.

The only photo of recipes prepared on our blog are those proposed by Giulia and performed by her in a home kitchen, with commonplace tools and especially cooked by a non-professiniosta. This is to prove that if we succeeded her anyone can do it!

This was the gist of the debate that start during the recent event in Florence deGustiBooks , the gathering of food-bloggers. Confronted with these we had an idea and ask la vostra collaborazione.

Tra tutte le ricette di Maurizio Santin presenti su internet, libri, blog e televisione molto probabilmente le avrete rifatte a casa, avrete dedicato loro del tempo e della fantasia nell’impiattamento. Spesso ci scrivete per delucidazioni o consigli in merito ma quasi mai ci fate sapere l’esito della cucina…allora vi chiediamo questo piacere:

mandateci via mail le foto dei vostri dolci, che siano tratti da una ricetta del nostro Chef Santin (indicando la ricetta a cui si riferisce e la fonte da cui la avete presa) e noi periodicamente pubblicheremo le foto delle vostre golosità!

Giulia & Maurizio

www.degustibooks.it

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Videoricetta: cannoli alla siciliana

videoricetta We found in a network is the publication of the Gambero Rosso for Sole24ore and it occurred to us to make a post atypical denote the doses in the movie are missing, while the process you will see in the video associated .

We hope you enjoy this new ... let us know!

Sicilian Cannoli

ingredients for the dough: 150 gr flour

teaspoon sugar 1 / 2 tablespoon white wine vinegar 30 grams of lard

a teaspoon of unsweetened cocoa powder 2 egg whites

Marsala wine salt

ingredients for the filling:

500 grams of ricotta

250 g sugar 100 g pumpkin or candied citron

100 grams of dark chocolate

lard for frying 50 g pistachios icing sugar

tin cannoli cylinders of 12 cm

Procedure: http://www.youtube.com/watch? v = zRQFy-ZuJs4

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Una mela per la vita: 10 e 11 ottobre 2009

In large battles, such as multiple sclerosis, it is essential that everyone plays his part with the means at his disposal. Because often the small gestures of help as many people and most of the major shares.

We take this opportunity to thank all researchers who engage in the study of pathology, who with love and dedication to assist the sick and especially each of you will buy apples AISM racccolta contributing to the funds to do so that this research continue and achieve the desired results.

In our small we decided to contribute through the provision of the Italian Multiple Sclerosis the recipe for a dessert with apples. Just give the contribution, take the apples and prepare the cake Maurizio Santin .

Giulia Mancini & Maurizio Santin

green apple crumble with crème anglaise and vanilla ice cream with calvados

Crumble
4 green apples green apples
40 g sugar 20 g

butter 4 discs of pastry Breton (1) with a diameter of 12.10 cm

110 gr.
flour 110 gr. sugar cane
90 gr.
almond flour 90 gr. soft butter

Peel apples and cut them in raising the core cubes 1 / 2 cm. Sautee with 20 grams of butter and 40 grams of sugar, until it becomes almost caramelized, deploy them on a plate to cool.
On a lightly floured work surface roll out finely 4 disks of pastry, place the basic disks into 4 small ramekins with butter. Arrange apples over the cold now, making sure to leave a small border between the apples and the outline of the disc of pastry.
Prepare the crumble by mixing the dough with your hands in the flour, brown sugar, almond flour and soft butter. When all the ingredients together Amalga will crumble on apples, but without running any good closing hole.
Bake at 180 ° until staining occurred.
Let cool and serve with a sauce flavored English the calvados and a scoop of vanilla ice cream vanilla.

(1) Breton Shortbread

465 g butter 150 g sugar 2 g

Maldon salt 1 egg yolk 's hard-boiled egg
425 grams of flour "00" 85 grams of starch

slowly knead in the mixer, using the special scoop of sugar, butter, the 'egg and half the flour. When the mixture begins to be uniform, add the remaining flour.
Let stand in refrigerator covered with plastic wrap 1 day before using.


Vanilla ice cream 800 g milk 1 vanilla pod


8 egg yolks 250 g sugar 800 g cream

325 g condensed milk (1 can)

Bring the milk to a boil with the vanilla bean into a previously emptied boxcutter by boiling it into a steel pot and barely mentions the boil turn off the heat.
Break the eggs, add sugar and, using a whisk, add the hot milk, the contents of the vanilla bean, fresh cream and condensed milk.
At this point, put all a sieve, and optionally, put into ice cream maker with pasteurizer, or simmer the mixture until the first hint of a boil and then cool as quickly as possible and put in ice cream maker.

English cream with calvados

700 g of fresh cream
160 grams of egg yolks 90 g sugar

Boil the cream, mix the sugar in a bowl with the eggs trying to incorporate as little air as possible. Add the hot liquid to eggs and put all in saucepan, bring on the heat and cook until it reaches a temperature of 82/85 °. Sieve and mix with the help of an immersion blender. Flavor the custard accompanied with calvados to enhance the scent of apples.

Each recipe contains as an ingredient in love we put into preparing the cake ...

... this time there is one more reason!

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Una strada molto dolce di Parigi

Rue Saint Honoré is one of the most mouth-watering streets of Paris ... at least for its history. It owes its name to the patron saint of bakers and pastry chefs in France and it is said that here he had his shop / workshop in the chef Chiboust first half of the nineteenth century. It was he who devised the mixture of custard, jelly and Italian meringue, which today is called chiboust cream. As a tribute

the protector of his profession in 1846 made a cake using the main ingredients of French pastries and its concept: the Saint-Honoré cake.

During my last weekend in Paris walking around grocery stores, boulangerie, markets and patisseries I then had the idea to pay tribute to all with this sweet pastry that sweeten our days. In return I asked Maurizio Santin to include the classic recipe of this cake by adding the contribution of Ugo Alciati with the recipe for its cream puffs.

Giulia Mancini

Pie Saint-Honoré Maurizio Santin

recipe with the help of Hugh Alciati

Classic puff pastry 750 gr.
50 grams of water.
450 grams of salt.
500 grams of melted butter. Manitoba
flour 1 kg. flour 00 gr
1300.
butter Dissolve salt in water and prepare a paste with salt water, melted butter and flour previously sifted together. When the dough is smooth and even let it stand for 12 hours in the refrigerator covered with plastic wrap.
then spread it on a lightly floured work surface with the help of a rolling pin to form a square, put the stick of butter in the center and close. Give 4 laps simply letting the dough rest in refrigerator for at least 1 hour between 1 and the other around. The sheet thus obtained can also be frozen until it is used, we recommend portions before you freeze. Before use, give it a spin
simple, with a rolling pin to roll out half a cm thick and cut out a circle of diameter 26/28. Spread on a baking sheet lined with special paper and bake in oven at 180 ° C until staining.

puffs - Recipe Ugo Alciati
210 gr water 90 gr margarine


90 grams of flour 170 g whole egg
Salt

1 g yeast Boil the water, with a pinch of salt and margarine. Remove from heat and add the flour, stirring quickly, calling for a minute on the fire, stirring constantly until the mixture comes off the walls. Put the mixture in the planetary and beat incorporating an egg at a time and finally the yeast. With the help of a brush, grease a baking tray and place balls composed of a small walnut-sized, well spaced apart. Bake at 200 ° C until staining.


vanilla cream 500 g cream 110 g

egg yolks 65 g sugar 1 sheet gelatin

Boil the cream in the meantime mix the sugar in a bowl with the yolks broken already looking to incorporate as little air as possible. Pour boiling liquid over the eggs and add geltaina softened in cold water and well squeezed out put everything in the pan. Bring on the heat and cook until it reaches a temperature of 82/85 °. Sieve and mix with the help of an immersion blender.

Chocolate Ganache
http://mauriziosantin.blogspot.com/2009/05/briciole-di-stupidita.html

chiboust vanilla cream milk

190 gr 65 gr 20 gr of egg
30 grams of sugar
cream
9 grams of starch
4 grams of gelatin

1 vanilla bean 125 g Italian meringue: http://mauriziosantin.blogspot.com/2008/03/le-meringhe.html
Cook chiboust as a pastry cream and add to the end of cooking the jelly, previously left to soak in cold water. Cool down the soup and add the meringue.

Caramel

200 grams sugar 50 grams of water 1 tablespoon sugar

In a natural fiber or a thick-bottomed pot, cook all ingredients over medium heat until the caramel reaches an amber color, no brown .

Whipped cream for decoration
150 g of fresh cream
assembled in a cold cream straight from the refrigerator, using the electric whisk or the planet. Pour the cream into a pocket with ribbed nozzle and retain Refrigerate until use. The cream should be mounted as the final step to avoid a pending dismount. Assembling the cake


On a platter or on a raised section lay the disk of puff pastry. With a sharp boxcutter make a small incision in the lower part of the cream puffs and with the help of a pocket by pasticceriafarcirli with vanilla cream and chocolate ganache mounted. Paying attention to the temperature of the cream puffs filled with caramel and arrange them until it is still liquid, alternating flavors, along the perimeter of the disk in pastry, pressing gently so that the caramel engages between the two surfaces. Once completely cooled caramel, typically a few minutes, pour into the crown of filled cream puffs chiboust and smooth with a spatula. Wanting to help a decoration with the prongs of a fork to create ripples on the surface of the cream. Garnish with whipped cream and the other between a cream puff.