Raviole alla crema di cioccolato e mascarpone

Raviole al cioccolato e mascarpone che si sciolgono in bocca, ispirate alla ricetta delle sorelle Simili nel libro “Pane e roba dolce”.  Una piccola consolazione nelle giornate di pioggia

(In English here)

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Cresciute in mezzo al profumo del pane, Margherita e Valeria Simili hanno ereditato dalla famiglia non solo la panetteria, ma anche la passione per la cucina casalinga tradizionale. Dopo aver gestito per anni con successo la loro scuola di cucina, adesso si dedicano a tenere corsi in altre scuole o in televisione. copertina similiIl loro “Pane e roba dolce un classico della tradizione italiana” è un libro meraviglioso perché propone ricette assolutamente sicure, basta seguire passo per passo le istruzioni delle due sorelle, ma anche ci introduce ai segreti di chi ha gestito per anni un negozio di panetteria: come modificare leggermente un impasto per farlo diventare qualcosa di diverso.

Quella che propongo oggi è la loro ricetta del ciambellone emiliano, più simile, per consistenza alla pastafrolla che al ciambellone della nonna a cui siamo abituati. Ci spiegano anche che con lo stesso impasto si possono fare diversi prodotti: la pinza, i biscotti e le raviole.

A partire dalla ricetta delle sorelle Simili ho creato delle raviole ripiene di crema di cioccolata e mascarpone. Il mascarpone mi è servito a mantenere morbida la crema di cioccolato che altrimenti nella cottura in forno diventerebbe secca e granulosa. Rispetto alla ricetta delle sorelle Simili ho dimezzato le dosi ed ho leggermente aumentato il burro perché per me è difficile trovare lo strutto.

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Per l’impasto

½  kg di farina

200 g di burro a temperatura ambiente

160 g di zucchero

25 g di latte

5 g di miele non amaro

½ cucchiaino di sale

1 bustina di lievito chimico

2 uova

Per il ripieno:

Crema di cioccolata

50 g di mascarpone

Burro fuso per spennellare

 

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Mettere tutti gli ingredienti eccetto il lievito nella planetaria ed impastare a velocità bassa con il gancio a foglia. Una volta pronto l’impasto, aggiungere il lievito ed impastare fino ad assorbimento completo.

Se non si possiede una planetaria, mettere la farina a fontana sulla spianatoia e nel centro della fontana mettere tutti gli ingredienti eccetto il lievito. Impastare utilizzando una spatola e non le mani, una volta che la farina avrà completamente assorbito tutti gli ingredienti, aggiungete il lievito e continuate a mescolare fino a completo assorbimento.

Stendete l’impasto ottenuto con un mattarello fino a quando sia alto circa 3 mm.

Con uno stampo rotondo ritagliate dei cerchi che spalmerete con crema di cioccolato facendo attenzione a lasciare libero circa ½ cm dal bordo.

Al centro della crema di cioccolata mettete un cucchiaino di mascarpone.

Piegate il cerchio in modo da formare un raviolo.

Spennellate con del burro fuso e cuocete in forno statico a 180 gradi per circa mezz’ora.

Servite a temperatura ambiente, spolverate di zucchero a velo.

Non mangiatele tutte in un giorno!

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Mistletoe puff pastry appetizer with chard and buffalo mozzarella

Still digging into Frazer’s “Golden Bough” to understand why mistletoe is one of the symbols of this season.

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This book can be downloaded for free at the site of the project Gutenberg http://www.gutenberg.org/ebooks/3623

“…Thus among the Celts of Gaul the Druids esteemed nothing more sacred than the mistletoe and the oak on which it grew…”

“…Now, like fern-seed, the mistletoe is gathered either at Midsummer or at Christmas that is, either at the summer or at the winter solstice and, like fern-seed, it is supposed to possess the power of revealing treasures in the earth… The treasure-seeker places the rod on the ground after sundown, and when it rests directly over treasure, the rod begins to move as if it were alive. Now, if the mistletoe discovers gold, it must be in its character of the Golden Bough; and if it is gathered at the solstices, must not the Golden Bough, like the golden fern-seed, be an emanation of the sun’s fire?”

So what would be better than an appetizer in the shape of mistletoe to celebrate the slowly rebirth of the sun after longest night of the year hoping that those tasty leaves will help us to find the treasures of the coming year.

 

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Savory puff pastry filled with a mix of chard (or spinach) and then arranged into a mistletoe branch makes the perfect appetizer this holiday season.

 

INGREDIENTS

Serve 6 persons

  • 2 sheets (40 x 35 cm) of real butter puff pastry
  • 250 gr of boiled and drained chard or spinach
  • 100 gr of buffalo mozzarella
  • salt
  • natural (vegetal) green food coloring
  • 1 egg white
  • 3 tidbit buffalo mozzarella balls

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INSTRUCTIONS

  • Preheat the oven to 180 degrees.
  • Sprinkle a little flour on top of a sheet of parchment paper.
  • Unfold one sheet of puff pastry on top of the parchment paper.
  • With the help of a blander, mix the chard and the mozzarella (you can season as you please but the natural flavor is exalted by the butter in the puff pastry, so I preferred to add only some salt)
  • Spread the chard sauce on top of the puff pastry sheet being careful not to go too close to the edge.
  • Place the second sheet of puff pastry on top of the first sheet of puff pastry that has the chard sauce. Press gently to seal the two sheets together.
  • I cut the leaves without a template, because I liked them a bit irregular but you can download a template from the internet.
  • Now that you cut the leaves you have to slice them to simulate the veins on a leaf.
  • Starting on one side, make horizontal slices into the sides of the leaf being careful to stop before you reach the center.
  • Repeat the same process on the other side each leaf; again being careful to stop before reaching the center.
  • Starting at the bottom, twist the veins away from you.
  • Continue twisting the veins moving up the tree and then move on to the other side and twist those veins as well.
  • Mix the egg white with some green food color a brush all the three leaves
  • Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes.
  • Arrange your mistletoe leaves on to a serving platter with three tidbit mozzarella ball to create the fruit effect.

NOTES: You can use Nutella Spread and strawberry or grape to make this a dessert.

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Spooky pumpkin cookies

FOR THE MORE PHOTOS AND ARTICLE CLICK HERE

 

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  • 2 1/2 cups all-purpose flour
  • 3 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, sliced
  • 2 cups pumpkin puree

 

  • Preheat oven 180 C.
  • Stir together the flour, brown sugar, baking powder, salt and the spices. Mix the dry ingredients with the butter until the mixture resembles coarse crumbs. Add  the pumpkin and mix to form a soft dough.
  • On a  floured surface roll the dough out to 3 mm. thick. Cut out biscuits with a cutter. Place biscuits on a  cookie sheet.
  • Bake 180 C for 15 to 20 minutes.
  • When cold put a dollop of chocolate cream or of jam on one biscuit and place another on the top of it.

Rolls and Buns for Pippi

What can you do when you have a child at home that is still recovering and can’t go out? Readingof course is the best of pastimes but what if your child is a really Pippi Longstockingand she can stay still for a second? In honor of this delightful character created by the Swedish writer Astrid Lindgren, we decided to run a home version of “MasterChef” inspired to the Swedish pastry masterpiece  THE CINNAMON ROLLS. The rule was that we both used the same dough but we had free hands on the filling and the way we rolled them.pippi

My choice was classic I went for cardamom rolls, with a filling of grounded almonds and cardamom that recall the oriental texture and smell of the Persian baghlava, my daughter decided for a filling of apple  sautéed in a little butter and sugar, finally seasoned with abundant cinnamon. We also decided to roll them in a different way, I rolled each of them individually; my daughter preferred the traditional way, rolling one big roll and then cut it in slices.

AND THE WINNER IS… But first thing first (as Gordon Ramsey says): the recipes

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For the dough

Ingredients:

100 gr of butter

1 and ¼ cup of mild

2 tbs of dry yest

½ ts of salt

½ cup of sugar

1 egg

1 ts of baking powder

4 cups flour

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Directions:

Melt the butter and add the milk. Heat to 37 C and melt the yeast in it. Let it rise for about 10 minutes

In the stand mixer bowl combine the yeastmixture, salt, sugar, and egg, mix it well

Add baking powder and flourand knead until the dough is smooth and smooth and elastic (15 minutes, medium speed if you use the stand mixer)

Let it rise for at least one hour

 

Cardamom buns

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Ingredients:

1 cup of almond paste

50 gr of butter

1 full tbs of ground cardamom

 

directions:

Divided the dough into 12 piecesof equal size and form with each a circle

Prepare amixture of cardamom, almond paste and butter

Spread themixture on each circle and then roll it up, then roll it like a snail

Put eachroll in a paper baking cup

Let it rise for about anhour then brush with beaten egg

Bake it at 180 C for about 25 minutes

 

Apple buns

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Ingredients:

1 apple apple diced

 

3 tbs of sugar

1 tbs of cinnamon

1 tbs of butter

Sautee the diced apple with butter and sugar for about 5 minutes at small heat, then take it from the heat, add cinnamon, mix well and let it cool

Roll the dough into a large rectangle and spread the apple filling, roll up and cut into even slices.

Place them in parchment-lined baking sheet and let them rise for another hour

Brush with beaten egg and bake in the oven 180 C for about 200 minutes

Prepare a sauce mixing icing sugar with some drop of lemon and drop tiny bits of the sauce on the rolls.

The winner : apple buns

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And the loser: Cardamom rolls

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Easy Panna Cotta

panna cottaPanna Cotta is probably the easiest dessert in the Italian gastronomical tradition. 3 basic ingredients (cream, milk, sugar) combined in different ratio, give birth to one of most delicious treat ever. The origin of Panna Cotta is obscure, there are rumors that Panna Cotta, is just the easy copy of the French of Bavarois (obviously French started the rumor!), other claims that it was invented in the Langhe area, by a lady of Hungarian origins, and many others believe that is the Northern version of the Sicilian “Biancomangiare” a dessert of Arabic origins.   Be that as it may, the fact is that Panna Cotta is easy, can be done with what you have in the fridge and with the help of the right mold you will get a spectacular result. Panna Cotta is such a star that deserved a book of its own.

My recipe is not from this book, it is mine. I use organic Agar Agar power instead of gelatin, because I read things about gelatin that made me feel uncomfortable.  It is not always possible to control the origins of the gelatin. Moreover with agar agar, Panna Cotta can be enjoyed also by my vegetarian friends.

Ingredients:

For the panna cotta

250 gr. of cream

250 gr. of milk

4 spoonful of sugar

1 vanilla pod or half a teaspoon of extract

1 and ½ teaspoon of Agar Agar powder

For the sauce:

200 gr. of raspberry

1 spoonful of powder sugar

Some drop of lemon

Directions

In a saucepan, heat cream, sugar, vanilla pod, vanilla seeds and agar on medium heat and bring just to a boil until sugar and agar dissolves. Remove from heat and discard the vanilla pod.

Pour cream into individual serving molds. Refrigerate for at least 2-4 hours, until completely set.

Prepare a sauce, processing the raspberry with sugar and some drop of lemon

Gently remove the panna cotta from the molds and serve it with the raspberry sauce.

The Bar Lume’s Cornetti

I cornetti del Bar Lume in italiano 

Bar Lume is an Italian bar in a small sea resort near Pisa (when I read the novels it sounds like Vecchiano), four old geezers and Massimo the Barman, spend their time chatting, arguing, and theorizing about murders in town. The four old men analyze crimes and suspects and Massimo analyzes them with sarcastic wit. The 51GAmwpI5aL._SX319_BO1,204,203,200_author, Malvaldi, uses a colorful proseto describe a way of living that resists despite the hordes of tourists tha came in the summersin the small beach town. Every morning Massimo put in the oven frozen Italian Cornetti, that are not at all like the French croissant, their have a richer smell (due to the presence of of orange and lemon zests and vanilla) a more sugary flavor and a fluffier texture. In my family we all love Cornetti but after I read an article about the harm of theingredients used  in professional pastry, I have tried to prepare them myself. The original recipe is quite complex, I will give it later. But this one is easy to prepare, if you double the doses, you can freezea batch of them and have your fresh Cornetto every morning.IMG_0516.JPG

 

Ingredients:

550 gr strong flour (like Manitoba)

180 gr milk

70 g water

70 gr sugar (+ more for the layers)

10 gr of dry yeast

2 eggs

1 teaspoon of vanilla extract

1 orange grated peel

1 lemon grated peel

70 gr of butter (+ about 100 gr of room temperature butter for the layers)

A pinch of salt

1 egg for the glaze

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Directions

The sponge:

  1. Sprinkle yeast and sugar into 100 gr of warm milkin the bowl of a stand mixer and stir to dissolve
  2. Set it  to rise in a warm place for about one hour.

 

The dough:

  1. Mix the flour with saltand add it to the sponge, pour in the batter the remaining milk and the water.
  2. Attach the dough hook to the mixer and knead it until you have a smooth and elastic dough (about 10 minutes at medium speed) then add all the remaining ingredients and knead it for another 10-15 minutes.
  3. Work it a bit on a floured surface, cover with plastic wrap and let it rise another hour (but it depends on room temperature, less if it is a hot summer day).
  4. Knock back and divide the dough in eight small ball. Let it rise for another hour.
  5. Knock back the first ball and roll with a pin until 2-3 mm high, spread the with butter uniformly, sprinkle with sugar and cover with another rolled dough When you have 8 layer, cut the dough in 16 triangles and roll it Let it rise for another half an hour.
  6. Make an egg glaze by lightly beating the egg
  7. Brush the top of the loaf with the glaze. Bake it in a preheated oven at 200°C for about 20 minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then start with the low humidy program for about 10 minutes and then turn to the convection bake for the rest of the time.

 

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