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Tiramisù

LEMON TIRAMISU’ Stopwatch half a hour Difficulty Easy People 4-6 (depending onthe size of your tray) Ingredients: 60g egg yolk (pasteurized) 65g sugar 130g mascarpone 250ml heavy cream Savoiardi (ladyfingers), enough to cover the pan and make two layers For the lemon syrup: 250ml water 60g sugar Zest of one lemon 120ml limoncello Method: Instructions: Prepare the lemon syrup:Heat the sugar, water, and lemon zest in a saucepan until the sugar dissolves completely....

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N’dunderi with lemon

N’dunderi with lemon Stopwatch 35′ minute Difficulty Easy People 2 For the dough: 175 g ricotta 170g soft wheat flour type 1 1 Lemon peel 1 egg Salt (q.s.) Method: Put everything in a bowl: ricotta, lemon zest, flour, egg and a pinch of salt. Mix up everything and work the dough until you get a homogeneous mixture. Kneed the dough and start to rolling until obtain long stubs then cut in two centimeters and let them rest for twenty minutes. For stuffing: 60g butter 1 lemon Basil Method: Melt the butter in a pan and grate the lemon to add the zest, then using...

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Malva leaves soup

Malva leaves soup Stopwatch 60′ minute Difficulty Easy People 4 Ingredients: 40 leaves of malva (Malva Neglecta, Malva sylvestris) 4 potatoes 350g rice ) 2,5 lt of water Salt Extravirgin olive oil Method: Wash Malva leaves and chop them into coarse pieces. Peel the potatoes and chop them in small pieces. Poor cold water in a pot with malva and potatoes. Cook for 30 minutes. Then mash the soup with ladle or shake it in a blender, if you prefer a creamier consistency. Add rice and cook it till the rice will be ready. At the end leave it rest a couple of minutes before...

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Capri style ravioli

Capri style ravioli Stopwatch 60′ minute Difficulty Easy People 4 For the dough: 500 g of durum wheat semolina 5 eggs 1 pinch of salt Method: Add to the Semolina flour 5 eggs (if the dough is too hard you could add an other egg or few water). Making a volcano, mix it until liquid is absorbed. Then knead it until it gets a soft and smoothy consistency (not sticky), and leave it to rest in the fridge wrapping it in plastic wrap for 30min. With a rolling pin get very thin sheets of pasta. With a round dough cutter, mark the border get it wet with some water on your fingers...

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Cavatelli with tomatoes and ricotta

Cavatelli with tomatoes and ricotta Stopwatch 45′ minute Difficulty Easy People 4 For pasta dough: 400g of durum wheat semolina flour 200g of water 1 pinch of salt Method: Put the flour on a cutting board, make a “volcano” and add water in the center of it. Mix it until everything is mixed up. Knead until getting a soft and smooth dough, not sticky and leave it to rest in the fridge wrapped in plastic wrap for 30 min. Use a spatula for pasta to cut a small piece of dough and start to rolling until to get a “tube” of 1 cm. Then cut it in cylinders of 1 cm each. Rolling...

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Cavatelli with capers

Cavatelli with capers Stopwatch 45′ minute Difficulty Easy People 4 For pasta dough: 400g of durum wheat semolina flour 200g of water 1 pinch of salt Method: Put the flour on a cutting board, make a “volcano” e add water in the center of it. Mix it until everything is mixed up. Knead until getting a soft and smooth dough, not sticky and leave it to rest in the fridge wrapped in plastic wrap for 30 min. Use a spatula for pasta to cut a small piece of dough and start to rolling until to get a “tube” of 1 cm. Then cut it in cylinders of 1 cm each. Rolling with your finger...

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