CULTURA / L E RI CE TTE
CULTURA / L E RI CE TTE
C U LTU RA / L E R I C ETTE The Recipes
STUFFED ZUCCHINI FLOWERS IN BATTER
TAGLIATELLE WITH MUSHROOMS
RICOTTA CHEESE
NEAPOLITAN PASTRIES
8 portions
Serves 2
RECIPE FOR 200g Serves 4
26cm Cake
8 zucchini flowers 200 gr. plain flour
200 of porcini mushrooms 4 sprigs of parsley 1 shallot 1 tablespoon extra virgin olive oil 100 ml dry white wine Salt and coursely ground black pepper 200 ml of vegetable broth 120 gr. of egg noodles
1 litre of whole milk 20 grams of Apple vinegar
200 ml of carbonated water cold Salt and pepper 1 tablespoon extra virgin olive oil 8 mozzarella cheese slices Peanut oil
Slice the mushrooms and cut them into cubes. Wash the parsley and chop finely. Peel the shallot and chop it finely. Gently fry the shallots in a pan, until well browned. Add the mushrooms, let them cook for two minutes over a high heat, spraying with white wine. Add a pinch of salt, a teaspoon of chopped parsley, cover and simmer for 10-15 minutes. Turn occasionally and add broth if it is too dry . Boil the noodles in salted water and just before draining, add half a ladle of cooking water into the sauce. Turn on the heat and add more chopped parsley. Saute the drained noodles in the sauce over a high heat for a few minutes, stirring frequently. Serve immediately with a generous sprinkling of pepper.
Pour the Apple vinegar, stir, and turn off the fire, then cover with a lid. After 10 minutes the curd will be formed. Break it up with a wooden spoon and let it settle for a few minutes. With a spoon collect the curds and pour into a plastic ricotta tin. Once the ricotta tin has been filled, place the tin in the fridge to drain and cover with a towel for about 2 hours. The ricotta cheese will be ready once it starts to harden.
500 gr. flour 200 gr. sugar 200 gr. of butter (room temperature) 3 whole eggs 1 teaspoon of vanilla extract Grated orange or lemon Water millefiori 1 pinch of salt
Filling 500 gr. of cooked wheat 500 gr. ricotta romana 250 ml of milk 300 gr. sugar 5 eggs - beaten 100 gr. lime, oranges and lemons candied 30 gr. of butter Drops millefiori 1 pinch of cinnamon 2 packets of vanilla zest of half a lemon
Put the flour and sugar in a glass container, cut the butter into small pieces then add to the flour and sugar, add the eggs and begin to knead (not too much), the pastry should not take too much heat, but should have a smooth texture and firm. Wrap the pastry in plastic wrap and store in the fridge.
Filling Cover the wheat with the milk, butter and lemon zest and boil over medium heat, stirring until the milk is completely absorbed by the grain. Turn off the heat and let it cool the grain. In a container put the Roman ricotta and half the sugar (150 gr.). Turn and then pass it through a sieve, add the remaining sugar, beaten eggs and wheat, turn vigorously until all the ingredients are well blended. Add water millefiori, the teaspoon of vanilla and a pinch of cinnamon. Combine candied fruit (lime, lemon and orange), cut into small cubes . Roll out the pastry (you
must leave a piece to prepare the strips to put on the surface), of a thickness of about 5 mm, butter and flour the pan, line with the pastry (do overhang the dough from the pan). Prick the pastry with a fork, make it adhere well to the sides of the pan, pour in the filling of ricotta and wheat in the pan. Now roll out the remaining pastry strips to a thickness of about 3mm, not too thin. Brush the tops of the strips with a beaten egg and arrange over the filling, making an overhang. Create the diamonds by arranging them diagonally in one direction and then in the opposite direction, cut the excess pastry from the edges of the pan. Bake at 180 ° for about an hour, if it immediately darkens, cover the top with a sheet of aluminum foil. It will be ready when it starts to peel away from the side walls of the pan and when there will be a very intense aroma in the kitchen. Let cool for a few hours, without removing it from the pan. It is best prepared a day before serving.
V ITA IN ITALY
VITA IN ITA LY
Gently wash the zucchini flowers, and remove the pistil inside without breaking the flower, let it dry. Put the flour in a bowl, add cold sparkling water to the flour, add 2 pinches of salt and 1 tablespoon of olive oil, stir vigorously with a whisk. Fill each flower with mozzarella. Close the flower by wrapping it, dip in the batter, shaking off the excess. Put the flowers in a small saucepan with warmed peanut oil and leave to fry for a few minutes, until they become golden brown. Absorb excess oil on kitchen paper. Add salt and pepper to season.
Pour the milk into a saucepan and warm up to min. 37°- 40° C°.
Pastry
Pastry
#27
#26
Traditional Italian cuisine at its best – direct from Nonna’s kitchen