Italian Version – English Version

Strudel Salato ai Funghi & Asiago

puff Pastry
Mushrooms of the Forest
Asiago d’Allevo DOC
1 egg
breadcrumbs
Grana Padano

salt
oil

Cook mushrooms let them cool, then bundle of al’Asiago I breed and the breadcrumbs in a single batter.
Roll out the pastry and fill with the mixture previously prepared.
Wrap it all. Brush with egg yolk and sprinkle with grated cheese. Bake at 220 degrees for 25 minutes. Until golden brown.
Garnish with the radicchio leaves and serve hot.

PS this kind of salt strudel can be prepared with many vegetables.

Costolette di Agnello con Coste

Lamb Chops
Swiss chard
bacon
garlic
onion
Corn flour (polenta)
Oil, Salt, Pepper
herbs

lamb:
Cut the lamb chops, and dip in cornflour. Cook in skillet with olive oil, salt and pepper and serve piping hot with the Swiss chard.

Swiss chard
Cook the swiss chard in boiling salted water, drain and cool one. Adjust salt and pepper herb wrap with bacon and grill well untill crisp in the oven
Serve hot

Crema Catalana

6 eggs
315 g sugar.
1 liter milk
Cornstarch 30 g.
Peel of 2 oranges
1 cinnamon sticks
Sugar Cane q.b

Combine the cinnamon and orange peel to the milk. Bring to a boil (5 min in microwave)
Apart from separating the egg yolks. And join them to the mixture of sugar and cornstarch.
Mix together the boiling milk and bring to 98 degrees. (3 * 5 min in microwave) making sure to stir the mixture. In the end, remove the cinnamon and place on special bowls and let cool.
Just before serving, sprinkle with brown sugar and caramelize with the burner. Serve immediately.

The are are unusual combinations that
target and leave their mark. Seem more bizarre
and more attract my attention. It is not forced to
go in search of oddities for the sheer pleasure of it,
but curiosity and a desire to break down barriers
and prejudices to explore new boundaries of
taste.
450 g of fresh cream
50 g of milk
60 g of sugar
4 egg yolks, sugar cane
100 g of white chocolate
saff ron
PREPARAZIONE
Beat the egg yolks with the sugar until they
become clear. Boil the milk and cream, add the
finely chopped white chocolate and saffron, stirring
with a whisk until the mixture is smooth.
Allow to infuse for 5 minutes. Pour in all the egg
yolks and sugar, stirring constantly with a whisk,
then pass the mixture through a strainer.
Pour the cream into the molds special, filling two thirds.
Bake in a water bath (the water should reach
about half of the mold) in a preheated oven at 120
degrees for about 1 hour – 1 hour and 15 ‘, or at least
until the edges of the cream will be congealed and
the center will still appear fl ckering. Make cool
to room temperature, then put in the refrigerator
for at least 3 hours. About an hour before bringing
to the table sprinkle the surface of the cream with
2 teaspoons of brown sugar and candy using the
special torch.

Ricetta (in english scroll down)

1 Litro di Vodka Secca o Buon Rum (ma meglio il rum, e con il Pampero Blanco è il massimo)
10 Limoni
6 Cucchiai di Zucchero di Canna
4 Cucchiai di Zucchero Semolato

Far sciogliere lo zucchero con del liquore scelto,(per accellerare il tutto si può anche scaldare, ma attenzione si perde una parte di alool e c’è il richio che bruci) Pelare e tenere da parte le scorzette di limone (usare una raspa (meglio le Microplane) per usare solo il giallo) Spremere i limoni e aggiungere il succo al liquore e allo zucchero sciolti, unire le zest di limone e il rimanente del liquore e far macerare almeno 2 ore. Quindi filtrare e mettere a raffreddare in freezer e servire ben freddo.

PS ancora più veloci…. sciogliere lo zucchero con 250 cc di liquore per 4 minuti in microonde, meno evaporazione di alcool e nessun rischio di incendio…

Recipe

1 L of Good Rum or Vodka Dry (better with rum Pampero Blanco the best)
10 Lemons
6 tablespoons of sugar cane
4 tablespoons granulated sugar

Melt the sugar with the
liquor chosen (to accelerate the all you can also warm, but be careful you lose a part of alool and there is a risk that burning) Peel and keep aside lemon zest (use a rasp (better Microplane) for use only the yellow) Squeeze the lemons and add the juice to the liquor and the  sugar dissolved, add the lemon zest and the remainder of the liquor and let marinate at least 2 hours. Then filter and put in the freezer to cool and serve cold.