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Squares to Fabbri cherries and chocolate with cherry syrup and crushed meringues

Ingredients: 230-250 g
Fabbri cherries drained
225 grams of dark chocolate 3 eggs


100 g butter 200 g sugar 100 g flour


Ingredients for the presentation :
cherry syrup (the one you have drained from your cherries Fabbri)
some meringue

Preparation:
Melt chocolate in water bath, cut into small pieces, then add the butter pieces and mix in a way that is based well.

In a bowl, whisk the eggs with the sugar, then add the sifted flour and mix again. Now add even

the melted chocolate and worked well together until the mixture is homogeneous.

United Fabbri cherries stripped of liquid (that you keep aside for later) and mix well.

Pour the mixture into a roasting pan covered with parchment paper and bake in preheated oven at 220 degrees for about 25 minutes.

When it is cooked, let cool then cut into squares.

Serve the squares sprayed with a little cherry syrup and sprinkled with coarsely chopped meringue.

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TORTA DI CAROTE E MANDORLE

Yes, I am also a fanatic of Camille.

Turning between blogs de cuisine, in fact, I see that we are trying the same thing: match the legendary round cakes that have been fed generations of hungry puppets as well as parents of a sweet tooth, I first. Matching quell'impasto moist, firm, soft and perfumed has become almost an obsession, just enough to turn the blog to realize this. Ma. How they did it? I do not, frankly. I made many versions of carrot cake, all good, of course, but from here to say that they were Camille, there goes, is like saying that any cream hazelnut spread Nutella is the same is not true, there are some good, yes, but most will not sustain the comparison.

I have to say instead of the carrot cake things go better off: as for me, although I would not have come as Camille, try all the versions are good, but soft and moist consistent, as I like, I hate fluffy and chewy dough of eggs mounted model sponge cake or pasta Genovese: I prefer the mixes of heavy and moist cakes, apple pies, the pies. And this category my carrot cake, which are a mix of various recipes read here and there and to my taste .

We then place this version of carrot cake, the last in order of execution, which is a simple "four quarters" in the form of pie instead of cake!

I like it very much!

CARROT AND ALMOND CAKE

INGREDIENTS:

200 grams of grated carrots

100 gr chopped almonds and reduced to powder

150 g butter, melted but not hot

150 grams of sugar

150 grams of flour (of which one third, ie 50 g, wheat starch, flour, or use the already mixed with wheat starch cake)

3 eggs (which on average makes 150 gr, toh, that combination ..;-)

grated rind of one lemon

2 teaspoons baking

ENFORCEMENT

Beat eggs with sugar, then add the lemon rind, butter, the flour, baking powder, carrots and almonds ( I put the ingredients one by one in the robot and I run for a few minutes). Grease a cake tin. Bake at 180 degrees for 30-40 minutes (depending on diameter, height, and then, of the cake: Do the toothpick test)

Once cooled, sprinkle, if you piace, di zucchero a velo.

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Very risky though ... if I have forgotten some woman! Of course I forgive you.

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SHORTBREAD SCOZZESI

Per questa ricetta non c'è un gran commento, un gran post. E' solo che mi sono comprata dei bellissimi tagliapasta a forma di cuore e allora mi sto sbizzarrendo a fare vari tipi di biscotti per Gabriele, che in questi ultimi tempi non digerisce benissimo il latte, e quindi - per evitare di venire sempre chiamata sul cellulare in ufficio per sentirmi dire "Signora, Gabriele ha vomitato!" and andarmi to take to school in a hurry, a child full of a pap made from milk and Nesquik from head to toe - I decided to make him breakfast, a bit 'of time, tea and biscuits. The two things together, cutter and new baby in distress, I have done so experiment with different types of cookies. And I've already made of different types, and post them also, just ... Having been left to take the enthusiasm of the new cutter, I made them all a heart-shaped: shortbread? A heart-shaped. Pasta sablée? Heart! Shortbread? Hearts. And so they all look the same cookies, but in reality they are not: ricordatevene when, and where, will post the other cookies.

Meanwhile we speak of these: the shortbread.

Who knows indeed those delicious biscuits rectangular, almost two centimeters thick, pitted surface, in a beautiful box with a nice Scottish tartan? And who does not like? They are a delicacy of butter, but crumbly texture, flavor, but not cloying, in short, the shortbread! And I made them! They are also easy to do, following the rule of 3-2-1, that is three parts flour, two of butter and sugar (in fact even the flour could be divided into wheat flour and rice flour / a almonds in the amount ranging from 1 / 2 to 1 / 3 for the meal of rice or almond, but I have made with only wheat flour, and they came very well). Little note: In this recipe I used 150 grams flour, 100 of butter and 50 of sugar, and I came about 20 hearts roll the dough thin enough (just over half a centimeter), but in reality, these cookies are appreciated more if they are thicker, so the next time, always get a dozen cookies, double the dose and the dough will stretch to about 1.5 inches in height, just like the ones you can buy!

Shortbread SCOTTISH

Ingredients

150 gr flour

100 gr butter at room temperature to pieces

50 g sugar

1 pinch of salt

Design:

Place all ingredients in a robot with blades of steel and knead until it forms a ball. Take, form a loaf crushed and put in fridge to rest for half an hour, covered with foil. Then, take the dough, knead with hands to make it soft and workable dough and spread a desired height. Cut out biscuits with a cutter, prick with a fork on the surface, put in a greased baking tray and bake at 180 degrees for about 15 / 20 minut the

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colored pasta with salmon and creamy macaroni peppers

Ingredients for 5 persons:
500 grams of pasta (preferably colored)
150 gr of smoked salmon
2 peppers (preferably two different colors)
100 grams of philadelphia

extra virgin olive oil 1 dried whole chili


salt Preparation:
Clean the peppers and cut into small cubes.

In a large skillet heat un filo d'olio con il peperoncino spezzettato, poi unite il peperone e fate cuocere per 6-7 minuti aggiungendo anche un pizzico di sale.

Nel frattempo cuocete la pasta in abbondante acqua bollente salata.

Quando i peperoni saranno cotti unite il salmone a pezzettini e cuocete mescolando per circa un minuto, infine unite il philadelphia e 5-6 cucchiai di acqua di cottura della pasta.

Mescolate bene in modo da formare un specie di cremina.

Scolate la pasta e saltatela in padella con il condimento, poi servite.

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The deeds, the banner, the name of Flora and
Rendean famous Venice!
...............


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Campofilone with lentils and bacon with lentils

Ingredienti per 5 persone:
500 g macaroni Campofilone
100 grams of dried lentils
100 grams of diced bacon
400 grams of tomato pulp
half glass of white wine, extra virgin olive oil


salt 1 dried whole chili rosemary


Preparation:
Fry the bacon in a large skillet with a little olive oil and chopped chilli.

Rinse the lentils and add to the rest, and sauté for a minute or so stirring and blended with wine.

When the wine has evaporated, cover with about 300 ml of water and tomato pulp.

salt lightly and cook for about half an hour with the lid (the exact time for cooking Check the box and add more water if needed).

When it is almost cooked add a few leaves of finely chopped rosemary and finish cooking.

Cook macaroni in the boiling salted water, then drain and add to the sauce.

Serve immediately.

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burghul

Ingredients for 5 servings: 300 g
burghul
150 grams of lentils, coriander


onion 1 dried whole chili salt


rosemary oil Ages

Preparation: Chop the onion
and fry in a pan with olive oil and chopped peppers whole.

Then add the rinsed lentils and a little coriander powder and fry them for about a minute, stirring.

United 1 liter and a half of water and a bit of chopped rosemary and cook for about 20 minutes, then add the burghul and simmer for another 15-20 minutes.

Salt lightly and add a little oil.

Serve.

PS For the exact time of cooking lentils burghul and check on the packaging because it changes according to brands.

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breeches kamut fast

pants for 5 Ingredients: 500 gr

kamut flour 1 teaspoon of baking powder
80 g soft butter 250 ml water



salt Ingredients for filling: 2-3
mozzarella
200 ml of tomato

extra virgin olive oil salt oregano


sausage chili powder (or other seasoning to taste)

Preparation:
Work the flour with the baking powder, soft butter, a pinch of salt and water by adding a little at a time until it forms a ball of dough smooth and homogeneous.

Divide the dough into 5 equal-sized balls and flatten with a rolling pin to form sheets of thin and round.

Mix the tomato sauce a little oil, a pinch of salt, pepper and some oregano.

Put the dough in the middle a little bit of mozzarella in small cubes, 2-3 tablespoons of tomato sauce and sausage into rounds (or other seasoning to taste).

Close to half the dough pressing the edges to form of his trousers and put on 2 oiled baking kitchen leaving some space between one and another.

another brush them with some oil and place in preheated oven at 250 degrees for about 25 minutes.

Serve immediately.

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Gnocchi with pancetta and saffron pasta with sausage and radicchio

Ingredients for 4-5 people: 1 kg of gnocchi

150 grams of diced bacon 1 packet of saffron

200 ml cream 1 dried whole chili pepper kitchen

extra virgin olive oil salt


Preparation:
Cook the gnocchi in plenty boiling salted water.

Meanwhile fry the bacon in a frying pan with a little olive oil and chopped chilli.

Then add the cream, saffron and about 4 tablespoons of cooking water and cook the dumplings for about a minute, stirring.

When the gnocchi will float drain and pour into pan with the sauce.

Mix well and serve.

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Ingredients for 4 people: 400 gr
strozzapreti
250 grams of 150 grams of sausage
radicchio
clean glass of red wine
30 g Style

extra virgin olive oil 2 whole dried chillies


salt Preparation: Remove the skin
sausage and scatter it.

In a pan heat a little olive oil with chopped chili and soffriggetevi sausage.

Meanwhile cook the strozzapreti in plenty of boiling salted water.

When the sausage is cooked with wine sfumatela and once evaporated, add the radicchio clean and cut into pieces and a pinch of salt.

Cook so that the radicchio softens, then shut off.

strozzapreti Drain and toss in the pan for half a minute with the sauce and cheese. Finally

serve.

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chocolate cake flavored soft-hearted Tonka Bean ...

My first chocolate cake ...
to taste even better I added a little grated tonka bean, but do not worry ...
if you can not find it you can safely leave it out .. will still be delicious!

5 Ingredients for pie: 3 eggs


130 g sugar 150 g butter (plus a little for greasing)
150 grams of dark chocolate 60 g flour

half tonka bean (if not ' You can also do without and then make the patties normal)
a teaspoon of icing sugar for refine

Preparation:
In a bowl whisk the eggs with the sugar, then add the sifted flour and mix well until blended.

Meanwhile melt the chocolate pieces in a double boiler with the butter and allow to cool.

Combine melted chocolate and mix well with the rest. Finally

half grated tonka bean and mix again. 5

Butter molds and fill with the mixture (leave empty but one centimeter from the edge as the cake will tend to increase slightly in height).

Keep them in the refrigerator until ready to bake.

To cook, heat the oven to about 200 degrees, then bake for approximately 10-12 minutes checking them frequently and taking them out only when the edges are well cooked but the inside still soft.

Inverse cakes gently on the plates and sprinkle with a little icing sugar.

Serve immediately.

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Yesterday ended a trade fair in Bologna and it was a satisfaction to receive compliments from many people for making a stand different from the usual, instead of showing that communicates. This is beginning to prove that the statement we set up last year begins to bear fruit and that people understand how important certain values \u200b\u200band projects as well as products and services themselves.
But I must say it was a little 'demoralizing to know that some promotions on guided by old settings of mass marketing still get a good return. I wonder then if the Italians are prepared to invest something on projects that go beyond immediate self-interest and then the communication as we have characterized can be really effective.

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simple and delicious side dish ...

Ingredients for 3 people: 500 grams of broccoli

20 pitted black olives
3-4 anchovies
1 dried whole chili
extra virgin olive oil salt


Preparation:
Clean and cut broccoli florets in many.

Bring to a boil a pot of salted water and sbollentatevi in \u200b\u200bthe broccoli for 7-8 minutes (to soften but remain crunchy).

Meanwhile in a large skillet heat a little olive oil with hot pepper and anchovies.

Drain broccoli and place in pan, then add a pinch of salt, and chopped olives if you want another drop of oil.

Cook on medium heat with the lid for another 7-8 minutes (if necessary add a little water) stirring often until they are cooked.

Serve.

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