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Tiramisù

TIRAMISU’ Stopwatch 30′ minute Difficulty Easy People 6 Ingredients: 500 g of ricotta 5 spoons of icing sugar 200 g of frisella (dry bread) 200 g coffee from moka 80 g of dark cioccolato bitter cocoa powder Method: Mix the ricotta cheese in a bowl with the icing sugar; work the ingredients until you get a smooth cream without lumps. Whip the cream with an electric mixer and incorporate it into the mixture in several steps, stirring from bottom to top so as not to disassemble. Pour the coffee (ambient temperature) and let it be absorbed by the frisella. Put the frisella...

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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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