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Ingredients: 1 can of pineapple

350g of sponge

3 eggs 80g sugar

250g mascarpone

Preparation:

Separate egg whites from the yolk, whip the egg whites and set them aside.

Beat the egg yolks with sugar and add the mascarpone cheese, creamy and dense in order isere the egg whites until stiff. Put the pineapple juice content in the container in a bowl, inzzuppare the ladyfingers in the pan and put them in line propio such as tiramisu normal, pour the cream over the first layer of sponge with a few slices of pineapple and continue that way until the end ingredients.

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pineapple apple pie and chocolate

Ingredients: 500g

apples (Golden Quality)

150g sugar 180g flour

3uova entire

1 tablespoon baking powder

50g rum

100g milk 100g milk chocolate

Preparation:

Beat eggs with sugar and salt. United top the flour sifted with baking powder, milk and rum until a homogeneous batter.

Peel and slice apples, plunge into the batter and turn.

Add the coarsely chopped chocolate. Pour into a greased mold.

Bake at 180 degrees for about 40 minutes.

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Pastiera

Ingredients For the pastry: 3 egg

sugar

150 150 300

butter flour a pinch of salt

a

lemon zest For the filling: 100g of milk

30g butter 20 g chopped citron

diced 700g ricotta cheese 400g cooked corn

500

sugar 5 eggs 2 egg yolks and a sachet of vanilla

a vial of a thousand flowers

Preparation:

Make the pastry and set aside.

Pour the corn into a saucepan, add milk, butter and lemon rind. Heat for 15 minutes, stirring until it becomes cream.

Whisk the ricotta, sugar, 5 eggs and 2 egg yolks, one packet of vanilla, the aroma of a thousand flowers.

work thoroughly and add the lime.

grano.Stendere Mix well with the pastry and cover the pan with butter and cover with the mixture of ricotta. Pastiera decorate with strips of pastry.

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caramelized pear tart

Ingredients For the pastry: 300g flour

150g butter 150g sugar 3 egg yolks

egg

half a cup of milk

grated rind of one lemon

a pinch of salt For the filling: 6 tablespoons sugar

4 pears sliced \u200b\u200b

Preparation:

the pan where you want to cook put the cake about 6 tablespoons of sugar and put it on the fire to dissolve the sugar. When the sugar is melted spread it throughout the pan (the edges) with a spoon. Once the caramel has cooled place the slices of pear. Prepare the pastry: arrange the flour on the table in the middle put the butter, egg yolks, sugar them, salt the grated peel of lionr and milk.

Mix quickly until dough is firm but not hard. Lasiare rest in a cool place for 15 minutes. Roll out the pastry over the pears caramelized before, like a tart upside down. Bake in oven for 25-30 minutes at 180g. When cooked, remove the cake from the pan onto a plate leaving the turn, so the top of the cake will be the one with the pear slices coated with a layer of caramel.

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Risotto with baked peas

6 people Ingredients: 750g rice

100g butter 300g

provola

50g grated parmesan

1 cipolla

1 scatola di piselli

1 misurino d'olio

Preparazione:

in una pentola si fa soffriggere olio, burro, cipolla, pancetta, quindi si aggiugono i piselli e un bicchiere di acqua facendo cuocere il tutto per 10 minuti.

Si sbattono uova, formaggio e sale in un piatto. il riso viene lessato e tolto piuttosto al dente e poi si condisce con il burro e le uova. Si unge il fondo e le pareti di un ruoto e si versa la matà del riso, i piselli e la provola fatta a fettine. Si copre il tutto con il riso restante cospargendo poi di pangrattato e fiocchi di burro. Si mette in forno a temperatura piuttosto alta per 20 minuti. Si serve caldo.

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Staples potato brioche

Ingredients: 500g potatoes 500g of flour

1pizzico

salt 2 tablespoons sugar 2 cubes of yeast

sugar Peanut oil for frying

Preparation:

Boil the potatoes, mash with potato masher and leave to cool. Settacciare the flour and place a fountain in the center of the potatoes, yeast dissolved in warm water, sugar, salt and mix thoroughly. From mixing form a stick an inch thick and cut to length sufficient to form a donut. Buy the staples with a cloth and let it rise up to twice their size. Fry in deep fat, drain and mix them with sugar.

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braids

INGRDIENTS:

1kg flour 50g fresh yeast

a pinch of salt 150g sugar

6uova

200g butter 1 / 2 cup milk

grated rind of 1 lemon

grated rind of 1 orange 1 egg yolk

Preparation:

Combine the flour, the zuccheroil yeast dissolved in a very few salt water and 4 eggs.

let stand 30 minutes. It works then again by putting the remaining 2 eggs, milk, butter and aromas of orange peel and lemon. Now the dough must loevitare 3 hours. After 3 hours, cut the pieces from the dough and stretch it to meet in groups of three forming braids. Place braids on greased baking sheet uns lasiare rise until doubled in volume. Brush with beaten egg yolk and sprinkle with granulated sugar and bake at 185 degrees for 20 minutes.

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Ciambellone of baba

ingrdienti:

6 eggs 2 tbsp sugar

1 pinch of salt 150 g butter

2 cube fresh yeast 350 g flour

grated rind of one lemon

For the syrup: 250 g of sugar

1 / 2 liter '

water 1 / 2 cup rum

Preparation: Mix all ingredients together (the cube of yeast is dissolved in a little warm milk), obtaining a fairly soft which will put in a buttered mold and donut floured. Let rise until dough has doubled. Bake in preheated oven at 180 ° C for about 30 minutes and not until the cake will not have a biscuit color. Leave cool and pour over the syrup. For the syrup: Dissolve sugar in a pint of water, let cool and add half a glass of rum.

Small baba center of the donut that you see in the picture is one of my decoration, since I had been given the day before I got this idea to decorate the whole way.

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tiramisu cake

Ingredients for sponge cake: 6 eggs

100g of flour 100g of potato starch

a pinch of salt butter and flour

to rotate

coffee to wet the sponge cake

Ingredients for cream:

3uova

250g sugar 150g mascarpone

whipping cream To decorate: cocoa and Pavesini.

Procedure:

Make a sponge cake like that for the mimosa, let it cool
Prepare the cream by dividing into two bowls and egg yolks. Whisk the egg whites and set aside. Whip the cream and also put this aside. Mount yolks and sugar, when it became a frothy cream put the mascarpone and stir vigorously with a whisk or hand then put the egg previously thus forming a cream and finally "stirring" the cream mounted. Cut the sponge cake horizontally in wet antrambi sides of coffee, and spread half of mixture in the center, close to the sponge and rub the rest of the cream over and around. Dust with cocoa cake making as a frame of Pavesini. Enjoy your meal.

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Calamari and shrimp with zucchini

Ingredients: pasta type

Calamarata

onion

5 zucchini

400g peeled prawns

exstra virgin olive oil olive

Preparation:

Wash zucchini and cut very small, in a pot put 4 tablespoons of olive oil, chopped onion and then add the zucchini and half a glass of water. Cook turning often, when half cooked add the shrimps and after a few minutes, add the white wine, cook for about 10 minutes. Meanwhile, cook pasta, drain and add the sauce Aldente. Season with salt and serve

note: if the sauce dries you can add some more water.