Recipe: little tastes of Venice!
Ingredients
- 1¼ cups almonds (blanched)
- 2 egg whites
- 1½ tsp cornstarch
- ½ cup confectioners’ sugar
- 1½ tsp salt
- 1/3 cup sugar
- ½ tsp almond extract
- 1 tbsp amaretto
- ½ cup brown sugar
Instructions
1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners’ sugar until the almonds are very finely chopped.
2. Place the egg whites in the bowl of an electric mixer and add the salt. Beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, and beat until the whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.
3. Gently fold in the ground-almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle generously with brown sugar.
4. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce temperature to 100 degrees. Leave oven door ajar and let cookies stand in oven until completely dry and crisp, 25-30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.
Cooking time (duration): 50
Number of servings (yield): 40
Meal type: dessert
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: February 18th, 2010
Categories:
Candy,
Dessert,
italian
Tags:
almond,
amaretti,
amaretto,
blanched,
brown,
cane,
cornstarch,
egg,
extract,
heat,
oven,
salt,
sprinkle,
sugar,
whites
Comments:
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Pizza with ham and figs
Ingredients
- 500 grams of pizza dough
- 250 grams ham often cut into strips
- 250 grams fresh mozzarella cheese
- 2 tablespoons fennel seeds
- extra virgin olive oil
- 14 fresh figs
- salt and fresh black pepper.
Instructions
- Roll out the dough into a thin sheet with a rolling pin or your hands.
- Put the dough in an oiled baking sheet, brush with oil also the
surface of the dough, sprinkle with the fennel seeds.
- Peel and cut the figs, place them over the pizza dough.
- Place cutted mozarella cheese on top.
- Season with olive oil, fresh black pepper and salt.
- Cook in oven at 250C degrees for about 20 minutes.
- Remove from the oven and sprinkle with ham.
Quick Notes
Serve with rose wine.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: January 29th, 2010
Categories:
italian
Tags:
black,
cheese,
dough,
extra,
fennel,
figs,
fresh,
ham,
mozzarella,
oil,
olive,
pepper,
pizza,
roll,
rose,
salt,
seeds,
virgin,
wine
Comments:
1 Comment.
Summary: elevate your senses into a whole new space
Ingredients
- 2 cup milk
- 2 cup cream
- 30 grams of gelatin
- 4 tbsp cold water
- 1/2 cup honey
- 2 tsp dried lavender
Instructions
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- Serve with lemon zest on top and crushed dark chocolate.
Quick Notes
If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.
Variations
serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: January 18th, 2010
Categories:
Dessert,
italian
Tags:
chocolate,
cream,
fridge,
gelatine,
heat,
hone,
honey,
knife,
lavender,
lemon,
ramekin,
shape,
shots,
simmer,
unmold,
water,
zest
Comments:
1 Comment.
Ingredients
- 1/4 cup breadcrumbs
- 1 beaten egg
- 500 grams ground meat
- 2 garlic cloves, finely chopped
- 100 grams sweet sausage stuffing
- 6 tbsp Parmesan cheese, freshly grated
- 2 tbsp chopped parsley
- 2 Tbs olive oil
- lemon zest
- fresh black pepper, red pepper
Instructions
- Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.
- Knead the ingredients together well until the mixture is smooth.
- Shape the meat into small balls to suit your taste.
- Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
- Heat olive oil in a large skillet, over medium-high heat.
- Cook the meatballs on all sides until brown.
Quick Notes
serve with tomato and basil sauce.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: November 30th, 2009
Categories:
General,
italian,
lunch
Tags:
basil,
beef,
black,
boil,
breadcrumbs,
cheese,
chill,
egg,
italian,
lay,
lemon,
meat,
meatballs,
mix,
oil,
olive,
parmesan,
parsley,
pepper,
red,
sausage,
tomato,
wax,
zest
Comments:
1 Comment.
- GhD 