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Storia di donne in una ricetta

A recipe contains information on doses and procedures, tips and tricks in it but a lot more. While we read we think of the person for whom we are assembling, will be inextricably linked to the time when we cook, if the gift to someone we're telling the story of those silent moments, we send everything that recipe also contiene.Sulla this background Stefania Barzini, a teacher at my master, spurred us to write the recipe for a sandwich of a significant moment, just two slices of bread filled with emotions and memories.

She has done much more in a novel telling the story of the evolution of a recipe to turn of the century, four women and two continents. Lives and times of great change, hope and sadness, denial and tradition of the origins of life ... stories that are interwoven, evolve and then return always around a recipe.

E 'with great pleasure that I introduce the new blog on the novel by Stephen

"The ingredient lost"

wishing to my teacher a tasty publishing success.

After reading this book that I recommend, try to get back into the kitchen, choose a recipe and read it slowly ... I wish you new eyes to savor the words of a different cuisine, because a recipe is also the story of a plate!

Posted by Giulia

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Bon anniversaire Pierre!

For some time there came requests for the recipe for macaron and there had never heard. We waited today to write this post giving him an opportunity to wish a happy birthday Pierre Hermé, one of the undisputed French pastry of which we give the recipe, taken from his book.

for this recipe macaron flanked by Maurizio Santin, inviting you to try both with the filling of your choice.

www. pierreherme . Com

Macaron di Pierre Hermé ( La Patisserie de Pierre Hermé, Montagud Editores 2007)

560 g di madorle pelate

960 g di zucchero a velo

Tritare molto finemente le mandorle con lo zucchero a velo.

400 g di albumi

1 gr di albumi in polvere

Per ottenere un risultato ottimale è consigliabile miscelare 2/3 di albumi freschi con 1/3 di albumi “vecchi”. Dopo aver montato con una frusta elettrica gli albumi (liquidi e polvere insieme), mescolare a mano la farina di mandorle e lo zucchero a velo. Il composto risulta omogeneo quando apparirà ribassato, in maniera da non contenere troppa aria. Con l’aiuto di una tasca con bocchetta liscia, disporre i ciuffi su una placca da forno foderata con carta, mantenendo un po’ di distanza tra gli uni e gli altri.

Cottura in forno statico: disporre la placca di cottura doppia, così da non permettere un eccessivo colorimento sul bordo inferiore. Infornare a 250°C, in forno caldo, per 10 minuti; in seguito proseguire la cottura a 190°C come segue.

La cottura dipende dalle dimensioni dei dischi che si sono formati:

7/8 minuti per il formato da piccola pasticceria

20/25 minuti per il formato monoporzione.

Cottura in forno ventilato: questa modalità si rivela spesso più complicata e azzardata rispetto a quella in forno statico. Dopo aver disposto i mucchietti sulla placca lasciare che si formi una crosticina (lasciar seccare all’aria il composto n.d.r.) per 20 minuti. Infornare su placca doppia a camino aperto (lasciare una via di fuga per il vapore disponendo un cucchiaio di legno nella chiusura dello sportello del forno n.d.r.) i tempi di cottura risultano un po’ più lunghi, ma il risultato dovrà essere simile.

Montaggio: quando si utilizza carta da forno è importante inumidire leggermente la carta dopo la cottura, evaporando velocemente si staccheranno facilmente. Questo passaggio non è necessario se si utilizza un foglio in silk-pat. Adagiare lievemente una graticola sulla placca e girare con a snapping motion, moisten the paper and pull it off, leaving means macaron upside down. Fill half according to their taste (ganache, jam, butter cream, etc.) and close with the others.

Consume preferably within 24 hours, will keep for 5 or 6 days in an airtight jar or on a tray sealed with plastic wrap.

Macaron Maurizio Santin

125 gr. almond flour

225 gr. icing sugar sifted

120 gr. egg white (at least for one day)

60 gr. granulated sugar

20 gr. cocoa (for chocolate macaroons)

Mix together the ground almonds and icing sugar, if you will mix well with chocolate cocoa, whip the egg whites with sugar and put them together the flour mixture very gently.

Spread on a sheet of silk-pat with the help of a pastry bag with the opening of the 10/12 small meringue and bake at 130 degrees for 30 minutes or 100 degrees for 2 hours.

cool and join the jam with a pair if white chocolate ganache with cocoa if

Fotos De Raquel Darrian

Millefoglie con spuma di caprino sardo e sciroppo di carrube

With this recipe Antonella Canna participated in the contest "Win as greedy" deserve a mention for the research and the use of ingredients, especially the Sardinian goat, cow and locust the Tomino.

Antonella close the presentation of its so sweet: to the kitchen is not only the food but as we cook, how we eat and the time devoted to it.

Serves 6

60 g fresh goat Sardinian

40 g tomino vaccine

200 g cream

80 g sugar

20 g gelatin leaves

liqueur 5 cl to 'orange

carob syrup 200 ml

300 g bread carasau

150 g dark chocolate flakes 70%

Sciroppo:

Il peso delle carrube è pari a quello dello zucchero.

Spezzettare e mettere le carrube in una grande ciotola e ricoprirle di acqua. Lasciarle riposare per 2 giorni, poi versare il tutto in un tegame e aggiungere acqua in quantità sufficiente a ricoprirle completamente. Far cuocere per circa 2 ore a fiamma bassa se le carrube usate sono secche mentre se sono fresche cuocere per 30 minuti. Schiacciare le carrube con un cucchiaio di legno e lasciarle riposare per una notte. Filtrare schiacciando per fare uscire tutto il succo, ripetere questa operazione per due volte in modo da ottenere un succo limpido. Versare the resulting liquid into a saucepan, add sugar, lemon zest and bring to full boil. Continue cooking to reduce liquid viscosity (115 ° C), let cool and refrigerate. The syrup can be found in Commerce.

goat cheese mousse:

Put in a bowl the Sardinian goat, the Tomino, half dose of sugar, liquor and mix with a whisk. Whip cream with remaining sugar. Ammolite gelatin in cold water, squeeze it and put it in carob syrup previously warmed and cooled. Combine the syrup and cheese continue to mount, incorporate the cream with the spatula to move the bottom up, add the chocolate chips keeping some for the final decoration. Allow to cool in the refrigerator for about 10 minutes.

Composition:

carasau Breaking the bread squares until you get about 8 cm per side. Place the cream in a pastry bag with medium-sized striker rifled. Each portion is composed of three layers on each square of bread carasau have the foam, gently assemble the three layers on a serving plate and decorate the cake with syrup and chocolate chips.

We have already contacted

Antonella asking a photo in a different format from the one received, as soon as possible to enter.

publicly follow other recipes that have most affected, again thanks to all participants.

Giulia & Maurizio

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Ha vinto il più goloso...anzi la più golosa!!!

For lovers of cooking blogs, especially pastry, is not new; We wanted to reward her recipe because, although it appears simple, it requires expertise in the performance, capacity di grande manualità, pazienza e bravura negli accostamenti.

Un dolce bello da vedere ma dalla presentazione lineare, una mousse leggera e dolce in perfetto contrasto con una riduzione...complimenti alla realizzatrice: Pinella Orgiana !

Mousse al torroncino in guscio di cioccolato

(da La Cocina Dulce di P.Torreblanca)

Per la preparazione dei gusci:

perfectly dry in a mold with silicone hemispheres. Melt the chocolate and coat the inner surface of the mold and repeat the operation a few times and each time placing the mold in the refrigerator.

For the mousse nougat:

200 grams of milk chocolate with nougat 100 grams of chopped

240 ml of fresh cream
3 sheets of gelatin
2 gr 475 gr

of whipped cream Preheat the cream without bring to the boil. Let the chocolate melt, add the nougat ground and place the mixture in a mixer, like the Thermomix . Far amalgamare la crema e aggiungere i fogli di gelatina precedentemente reidratati. Concludere con la panna calda.
Far freddare fino alla temperatura di circa 35°C . Aggiungere la panna semimontata con molta delicatezza e versare la mousse all’interno degli stampi. Porre in freezer a solidificare.
Una volta ben rappresi, estrarre le semisfere e unirle a due a due.
Decorare con un filo di mosto cotto.

http://idolcidipinella.blogspot.com/

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I vostri dolci con le nostre ricette

As anticipated, we decided to publish the photos of our blog readers, and desserts that have been made with the recipes Santin, executed by you and made according to your imagination.

http://mauriziosantin.blogspot.com/2009/10/sempre-piu-spesso-i-lettori-ci-chiedono.html

There was very pleased to receive positive feedback about the initiative, especially because we that this was the first to post other photo. We reiterate that we do not enter the picture because, apart from recipes, not in any way we want to curb your creativity with the dictates of the chef, just a few pictures of cakes made by Giulia che in quanto a manualità e capacità ha solo da imparare da tutti voi.

Bando alle ciance...iniziamo questa domenica con una carellata di foto golosissime: queste sono solo alcune di quelle arrivate, non vogliamo fare torto a nessuno, le pubblicheremo tutte nei prossimi giorni...è solo un goloso assaggio!

Grazie a tutti

Giulia & Maurizio

Sacher calabrese di Maria Cantando

Mousse al cioccolato di Paola

http://zeppoleepanzarotti.blogspot.com/2009/03/la-mouse-al-cioccolatodi-santin.html

deconstructed tiramisu Pinellas

http://idolcidipinella. blogspot.com/200 8/09/tirami-su-si-tirami-su.html

Pannacotta Luisa

http://vegolosa.blogspot.com/ search / label / Recipes 20Maurizio% 20and%% 20Santin

continue to send pictures of your creations and we will publish them with pleasure here on the blog, thanks a tutti!

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LATEST

After some time I update my old blog, that has chaotic in the usual way contraddistino previous posts.

It is certainly not a thing but wanted to say, something which nn I avoid, so that we start from purgatory, born from the collaboration of comic book "The End" ass. culture to which they are writing.

Members are Alex Mirko Benedetti Alessandro Lucchesi Balluch Matteo Macchi, and Guglielmo Favilla, nn I think it is their card, but I know for certain that was the backbone of the creation of the comic (for better or for worse) hehe. A

already! Davide Susini .... I even allowed to forget it because it's my flesh and blood.

libraries that are now provided in this volume are: gay science, Edison and the home of the comic in Livorno.

Soon we will bring in the libraries of Florence and Pisa. Visit site
http://www.theendedizioni.com/

On another now I'm drawing two projects to bring France to Angouleme,

Tack ballad is a story of D'Alessio grapes, I'm redesigning the characters as nn I was satisfied.

In the end I'm doing a 'new project with Angelo Farinon in place some character (which otherwise will be redone) ...

unworthy I apologize for the layout and the difficulty that causes the reader to bring in what I say right image, my cialtronaggine is absolute.

Filmes Travesti Onlin

Un dolce profumo

Una recente ricerca scientifica, condotta dall'Istituto Weizmann ha dimostrato che gli odori che recepiamo da bambini rimangono nella memoria, lasciando un'impronta nel nostro cervello e sono più facilmente riconoscibili rispetto ad altri.

http://www.weizmann.ac.il

Tutti noi lo sapevamo, Proust ne ha scritto un brano indimenticabile ricordando la zia e una tazza fumante di thè e loro lo hanno dimostrato.

http://city.corriere.it/2009/11/06/milano/i-fatti/odori-primi-rimangono-sempre-20578418825.shtml

The pastry is made of odors and flavors, ingredients and recipes for you ... but what's the appeal of a sweet smell of cooking in general? Which of the myriad aspects of a scent grabs you in front of a dessert?

And especially if you were to condense into a pastry odor what would it be?

Posted by Giulia

Then We thought with Maurizio Santin to offer the recipe of a famous sweet literary writer has had in its evocative power, while leaving you the choice of which to perfume essence add this recipe according to your memories. We hope you enjoy this initiative ... let us know how you smell!

Madeleine

4 eggs

200 gr. granulated sugar

250 gr. di farina

8 gr. di lievito per torte

50 gr. di latte fresco

125 gr. di burro fuso

alcune gocce di essenza... il vostro profumo a piacere!

In un recipiente abbastanza capiente mescolare le uova intere con lo zucchero e le gocce di essenza prescelte; aggiungere la farina e il lievito precedentemente mescolati e setacciati. Far fondere il burro senza lasciarlo scurire; aggiungere quindi al composto il latte e il burro fuso.

Leave the mixture for 3 hours in a container processing covered with a kitchen towel.

Heat oven to 170 ° C, meanwhile butter and flour the madeleine molds and fill 2 / 3 with the compound. Bake overnight at 170 ° C. Serve warm with a dusting of icing sugar.

Posted by Maurizio