Passa ai contenuti principali

In primo piano

Brownies al Cioccolato Fondente, Lamponi e Formaggio Cremoso - Dark Chocolate & Raspberries Brownies with Creamy Cheese - Brownies au Chocolat Noire et Framboise avec du Fromage Crémeux

(ENGLISH VERSION'S FORWARD) (La recette en Français est vers le bas) "E’ ciò che fanno tutti i poeti: parlano con se stessi ad alta voce; e il mondo li ascolta per caso" G.B. Shaw Son pochi gli uomini che hanno cucinato per me, ma quei pochi si son dimostrati ben più golosi della sottoscritta! E se dovete conquistare un goloso, allora ci vuole un menù ad hoc, io oggi provo a proporvi un dolce dal contrasto dolce-amaro, fresco ma allo stesso tempo avvolgente, colorato quanto basta e morbido! Ingredienti: 200 gr burro ammorbidito 200 gr cioccolato fondente 250 + 150 gr zucchero 3+2 uova 110 gr di farina 00 400 gr formaggio spalmabile 60 gr lamponi freschi Sciogliere il cioccolato fondente a bagnomaria con il burro. Quando sarà tutto sciolto, aggiungere mescolando 250 gr di zucchero. Far intiepidire. Aggiungere 3 uova, uno alla volta, mescolando bene finchè non sia del tutto incorporato non aggiungere l'uovo successivo. Aggiungere quindi la...
Continua a leggere
Etichette

Special Cooking Lessons with The Chef!

One month ago, some of you asked me about some posts about cooking shows or cooking lessons, so I appreciated it and would like today, to dedicate them a post!
Taking part to a cooking course or a simple lesson is always something that gives us much more knowledge about food in general and not only about the single recipes!
It's also the chance to enchance creativity and fantasy!
I still remember my first cooking lesson at Cordon Bleu a lot of years ago, when I learnt how to make croissants and briosche! :-)
In all the posts below, you'll find recipes and picts of different passages to reach the final effect!

Maria Probst is the chef of one of the most famous restaurants in Tuscany: Tenda Rossa is the name and the recipe you'll find in the post is a meat truffle with red fruits jelly and a crunchy

Massimo Mentasti is a young chef and the recipe he proposed is a very yummy 'schiacciata', just click HERE to see the post!






Silvia Baracchi is the chef of a wonderful Relais in Cortona and the recipe is one of the tipical recipes from tuscany tradition: gnudi, who means 'naked' considering the filling of ravioli!





Giuseppe Mancino teachs us how to prepare a high experience cooking recipe, I'm sorry the post is only in Italian, but I'm going to translate it a.s.a.p.! It's a very composit dish with shrimps and almond with veggies




Enrico Fiorentini is the chef at Sheraton Malpensa in Milan, and I took 2 cooking lessons with him, here you're the first, a little turkey 'bag' with meat filling







Second recipe by Enrico Fiorentini, fish and veggies, with surprise!







Hope you'll enjoy them! See you soon! :-)
Post per email
Etichette:

Post più popolari