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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Zuppa toscana di magro alla contadina Tuscan vegetarian peasant soup

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A recipe to celebrate Artusi, the first gourmet of newly made Italy, here the link for another recipe from Artusi’s book.libro artusi

Artusi, highly patriotic, with his “Science in the Kitchen and the Art of Eating Well” aimed to contribute to the makings of the national culture. Although this book includes recipes mainly from Tuscany and Emilia Romagna, Artusi made reference to varied local Italian cuisines. Artusi clearly wanted to celebrate the gastronomic richness of the recently united Italy

Storia di un libro che rassomiglia alla storia di Cenerentola (Story of a book similar to Cinderella, Artusi in the introduction of the 6thedition,1902)

Artusi recipes’ manuscript was reject by a number of publisher and so he had to resort to publishing it at his own expense in 1891. But as Cinderella at the ball it was very well received, not only by the ladies who had first encouraged him, but also by very influential figures such as Paolo Mantegazza, a well known anthropologist and senator of the newly born Kingdom of Italy who publicly praised and supported the book and its author thus: « in giving us this book you have done a very good thing and I therefore wish you one hundred editions».

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The recipe I present is very similar to the one included in Artusi original book, but as person who lived the first 23 years of her life in Tuscany, I propose the version that my mother used to prepare for me on rainy days as comfort food.

INGREDIENTS

To prepare the beans

300 gr dried Cannellini

1 spring thyme

1 bay leaf

1 spring rosemary

 

 

For the soup

250 gr Lacinato kale leaves

1/4 Green or Savoy cabbage

1 potato

1 carrot

1 stick celery

1 small onion

2 cloves garlic

8 tbsp extra-virgin olive oil

1 cup (200 g) tomato puree

1 tsp black pepper

to taste table salt

 

 

btrINSTRUCTIONS

  • Soak the beans 12 hours into fresh water, then rinse and boil into a pot covered with water about 1 hour, along with 1 bay leaf, rosemary and thyme. Cook the beans until perfectly soft. Remouve, bay leaf, rosemary and thymeTake a cup of beans and with a blender, blend the rest of the beans in their broth.
  • Prepare the Soffritto: the basic Italian sautéed vegetables. Peel and cut the onion into halves, then reduce into thin slices. After that, peel and slice the carrots, then peel and crush the cloves of garlic. Finally, slice the stick of celery.
  • Pour all these vegetables into a thick-bottomed heavy pot, along with 4 tbsp of extra-virgin olive oil. and sauté over medium heat, stirring as needed, until the vegetables become tender and translucent.
  • Reduce the Lacinato kale and the cabbage into flakes of different sizes. After that, peel and dice the potato.
  • Once the Soffritto is ready, add the potato, kale, and cabbage, and sautè 10 minutes. Then, add the tomato puree, the thyme, the beans broth.
  • Cover with the lid, set the flame to let the Ribollita simmer very gently, and cook 2 hours. If necessary, add more broth a ladle at a time.
  • Finally, add the the whole beans, and cook 30 minutes more, stirring as needed. Add salt to taste.
  • Serve with pouring a generous amount of olive oil

Enjoy!

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Bacon crust torneados on a bed of pureed broccoli and burrata

Today I am going to celebrate one of the finest Italian composer, Gioacchino Rossini who wrote beloved operas like The Barber of Sevilla, Cinderella, William Tell.  Rossini was not only a composer, but a foodie as well, that is way I intend to remember him with a recipe of my invention.

rossiniBorn in Pesaro (Central Italy) in 1792, he spent most of his creative life in Paris, without forgetting the Italian specialties that he got directly form Italy: Gorgonzola, Panettone and truffles, he was crazy for truffles.

Rossini was also an excellent cook and in his time in Paris he became very close to Antonin Carême the greatest chef of his time.

Most probably chef Careme was the one that invented the famous tournedos Rossini, an elaborate, cholesterole bursting dish that involves filet mignon, bread fried in butter and foies gras.  The filet mignon that I present here is more healthy and even suitable for diet if you don’t use the pancetta.

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Bacon crust torneados on a bed of pureed broccoli and burrata.

Serving 4

 

Ingredients:

4 Tournedos, 150 gr. each

8 slices unsmoked bacon

500 gr.  broccoli

200gr. burrata

1 tablespoon of whole milk

4 spoonfuls of olive oil

garlic

salt

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  • In a food processor, combine the burrata with the milk and blend until smooth.
  • Steam the broccoli until  is tender, than blend to a smooth purée with two spoonful of olive oil and keep it warm while you are preparing the tournedos.
  • Wrap bacon slices  around the circumference of each tournedos; tie with kitchen twine.
  • Heat a large cast iron skillet with two spoonful of olive oil over high heat until it starts to smoke. Season tournedos with salt and pepper and place in skillet. Cook, without moving, for about 2 minutes. Rotate tournedos and cook for two more minutes. Repeat process two more times until bacon is well cooked.
  • Plating instructions: on a warm plate, prepare a bed of broccoli puree where you carefully set your tournedos. Place dots of burrata sauce using a small spoon or a piping bag.

Enjoy!

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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.

The_Golden_Bough
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.

 

mistletoe.jpg

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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The Golden Log

The Golden Bough: A Study in Magic and Religion is an essay written  by the Scottish anthropologist Sir James George Frazer at the end of the XIX century.

Given that we are in the most magic period of the year and I am in my “fantasy” mood I decided to read again some part of this very interesting (yet a bit confusing) essay, to try to understand the origins of “Yule log

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

Here some excerpts that may enlighten the importance on the log during the celebration of the Winter solstice.

“… The custom of kindling great bonfires, leaping over them, and driving cattle through or round them would seem to have been practically universal throughout Europe, and the same may be said of the processions or races with blazing torches round fields, orchards, pastures, or cattle-stalls. Less widespread are the customs of hurling lighted discs into the air and trundling a burning wheel down hill. The ceremonial of the Yule log is distinguished from that of the other fire-festivals by the privacy and domesticity which characterises it; but this distinction may well be due simply to the rough weather of midwinter, which is apt not only to render a public assembly in the open air disagreeable, but also at any moment to defeat the object of the assembly by extinguishing the all-important fire under a downpour of rain or a fall of snow.”

foto tronchetto natale 1.jpg

“… But we naturally ask, how did it come about that benefits so great and manifold were supposed to be attained by means so simple? In what way did people imagine that they could procure so many goods or avoid so many ills by the application of fire and smoke, of embers and ashes? Two different explanations of the fire-festivals have been given by modern enquirers. On the one hand it has been held that they are sun-charms or magical ceremonies intended, on the principle of imitative magic, to ensure a needful supply of sunshine for men, animals, and plants by kindling fires which mimic on earth the great source of light and heat in the sky. This was the view of Wilhelm Mannhardt. It may be called the solar theory. On the other hand it has been maintained that the ceremonial fires have no necessary reference to the sun but are simply purificatory in intention, being designed to burn up and destroy all harmful influences, whether these are conceived in a personal form as witches, demons, and monsters, or in an impersonal form as a sort of pervading taint or corruption of the air”

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It is indeed a very interesting book, it helps us to understand the origins of our believes and traditions. Speaking of traditions, in many European countries we find a cake made in the shape of a log: the Christmas Log in the anglophone world, Buche de Noel in France and Tronchetto di Natale in Italy.

I decide to break the tradition and prepare a Savoury Christmas Log with shrimps and smoked salmon, nice on a buffet as well as an entree.

Ingredients

for 6 servings

15 slices white bread

250 gr. ricotta cheese

200 gr. shrimps (boiled and without shell)

150 gr. smoked salmon

Soft cheese (like Philadelphia)

1 tablespoon balsamico vinegar

Salt

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Preparation

  • Stack the slices of bread and cut the crusts off.
  • Arrange the slices in a 3 x 3 square and a 2×3 rectangle on Clingfilm, overlapping them slightly.
  • Roll out with a rolling pin until they are all combined together
  •  Prepare a spread combining ricotta cheese and shrimps in a mixer, spread over the square and the rectangle, then cover with slices of salmon.
  •  Roll up and remove the cling film.
  • Cut in half the smaller roll and combine it with the log to form branches
  • Mix soft cheese and balsamico and spread it on the log to create a texture similar to a oak log
  • Garnish with guacamole sauce to imitate mistletoe

ENJOY!

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The Guernsey Literary and Potato Peels Pie

Il club del libro e della torta di bucce di patata di Guernsey é un romanzo delizioso, non riesco a trovare un altro aggettivo per descriverlo.

il club del libro

Non lo conoscevo, cosi come non conoscevo la sua autrice, Mary Ann Shaffer che ha scritto questo unico romanzo, infatti mentre lo scriveva si è ammalata gravemente ed ha chiesto a sua nipote, Annie Barrows, di finirlo per lei. Ho visto il film su Netflix e mi è piaciuto quindi ho deciso di leggere anche il libro e mi è piaciuto ancora di più. Senza fare la spoiler, dico soltanto che si tratta di un romanzo epistolare. Siamo in Inghilterra nel 1946, Il personaggio principale, Juliet, in cerca di un’idea per il suo secondo libro, dopo che il primo è stato un successo, inizia una fitta corrispondenza con i membri del club del libro e della torta di bucce di patata di  Guernsey. Le raccontano cosa abbia significato la guerra per loro (Guernsey è stata per cinque anni sotto l’occupazione nazista)le amicizie ed i rancori che sono nati. Spicca tra tutti il personaggio di Elisabeth, donna coraggiosa che pur potendo fuggire a Londra era rimasta sull’isola per aiutare un’amica.

Mi fermo qui, aggiungendo solo che il mio personaggio preferito è Isola, “una strega che pratica la sua arte”.

La torta di bucce di patate nasce dal fatto che sull’isola, dopo l’occupazione, era venuto a mancare tutto, si trovavano solo patate e qualche barbabietola. Cosi Will Thisbee, volendo portare qualcosa una sera che era stato invitato a una cena molto speciale(non voglio spifferare niente) inventò questa ricetta(patate schiacciate, barbabietole per dargli un po’ di dolce e le bucce di patata per simulare la crosta, il tutto da mandar giù con un bicchierino di gin preparata da Isola.

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Io ho rivisto un po’ la ricetta e il tocco da maestra (me lo dico da sola) sono proprio le bucce di patata che ho spolverato leggermente con polvere di curry e sale e le ho fritte nella friggitrice ad aria calda, sono sinceramente buonissime…

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Il Pie fa la sua figura servito caldo come contorno a fette di arista arrosto o di roast-beef (l’ho provato), ma penso che starebbe benissimo anche con il pesce fritto all’inglese(che invece penso di proporre uno di questi giorni nel mio blog).

Buon appetito a tutti e fatemi sapere se da adesso in poi pensate ancora di buttare via le bucce di patata.

 

Ingredienti

2 patate grosse (500-600 gr) a buccia sottile

2 barbabietole cotte al vapore

3 cucchiai di olio EVO

1 spicchio d’aglio (piccolo)

1 cucchiaino di curry

sale q.b.

 

Procedimento

  • Con l’aiuto di una spazzolina, pulire bene le patatein maniera tale che la buccia risulti senza sporco o impurità.
  • Sbucciare le patate e cuocerle al vapore. Nel frattempo, asciugare le buccedi patate, spolverarle con polvere di curry e salee cuocerle nella friggitrice ad aria calda. Se non si ha questo tipo di friggitrice, cuocerle al forno con la funzione grill.
  • Tagliare le barbabietole a fette sottilicon la mandolina
  • Quando le patate sono cotte, schiacciarle beneo passarle al setaccio, ed aggiungete l’olio in cui avrete frullato un piccolo spicchio d’aglio, aggiustate con il sale.
  • Per comporre il pie basta fare uno strato di purea di patate, uno strato di barbabietole e coprire con uno strato di patate, alla fine decorare con le bucce di patate come se fosse una crostata.

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