Ingredients
– 120 g of dark chocolate
– 80 g of butter
– 80 g of wheat flour type 00
– 1 teaspoon of baking powder
– 1 teaspoon of vanilla extract
– 200 g of sugar
– 50 g of roasted hazelnuts
– 2 eggs
Author Archive
Ingredients
– 100 gr of Taleggio cheese
– 2 leaves of sage
– 1 tablespoon of milk
– nutmeg
– 400 gr of potato gnocchi
– 20 gr of Parmigiano Reggiano
This week let’s discover a beautiful region in all seasons, Puglia, and more specifically of Salento. Why not treating yourself to a break away from the hectic pace of the city? There’s Farmhouse degli Oleandri to greet us, a perfect starting point for those who love peace, but also for those who have a curious spirit, ready to go at the discovery of the many cultural highlights this land has to offer.
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The city of Merano, nestled in the valley to the convergence of Val Venosta, Val Passirio, Val d’Adige and Val d’Ultimo, is a destination rich in history and cultural attractions, which make it really special in the beautiful Alpine panorama of Trentino Alto-Adige.
Today we are in the hills around Siena, more precisely in Radicofani: Marco presents his farmhouse, Podere San Giorgio, the ideal destination for those who want to taste the freshest products and relax in the heart of nature without sacrificing the cultural highlights that Tuscany has to offer.
The chilly December has reached us, and the cold, as you know, awakens the appetite! What better time to indulge in a little relaxation and plunge into the rich culinary traditions of our country, maybe in the warmth of a crackling fireplace? Here are some suggestions for those who do not want to miss the best of Tuscan cuisine, without sacrificing one hundred percent natural holidays.
Ingredients
– 100 g of pumpkin
– 150 g of potatoes
– 50 g of celery
– 50 g of chard
– 150 g of cauliflower
– 500 ml vegetable broth
– 2 tablespoons extra virgin olive oil
– 1 small onion blond
Ingredients
– Pumpkin cooked in the oven
– Saltwater
– White flour
– 1 egg yolk
– Sage
– Butter
– Grana
Ingredients
For risotto
– 1 liter of vegetable broth
– 1 tablespoon extra virgin olive oil
– 1 shallot
– 160 g of rice
– 50 ml of dry white wine
– 1 sachet of saffron
– 20 g of grated Parmesan cheese
– Sale
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Ingredients
– 120 g of Hungarian salame
– 120 g of Leerdammer
– 20 g of red radish
– 40 g of walnuts
– Butter for greasing the pan
– 500 g of batter for savory crepes
Preparation
– Prepare the sliced salame, eliminating the external gutted, if any.
– Grate the Leerdhammer using a grater with very large holes.
– Cut the radicchio into strips using mainly the red part
– Coarsely chop with a heavy knife
– Chop the walnuts coarsely in a mortar or with a meat tenderizer
– Grease the pan with a little butter and pour a ladle of batter
– As soon as the crepe is golden brown on one side begin to dress it
– Arrange half of crepes a bit of cheese, salame, radicchio and walnuts
– Fold the free part of the crepes and serve.
Barbara Farinelli – www.lospicchiodaglio.it
