Autore: Antonio

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Coffee and Chocolate Cheesecake

Hello People !!! Imagine you have good holidays, how are going the August Holiday?

Don’t think I’m neglecting the blog, only that in this period I have holiday at home and the stove will turn shortly.

However, you don’t need always to turn on the stove to create goodies, check out this cheesecake.

Having been successful with that one with yogurt and cottage cheese (here) now it’s time of coffee, chocolate and philadelphia! Appreciated and delicate, here the recipe:

Coffee and Chocolate Cheesecake
 
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Cheesecake with coffee and chocolate, a creamy pudding flavored coffee
Autore:
Ricetta: Dessert
Cucina: american
Ingredienti
For the base:
  • 280 g of digestive biscuits
  • 180 g of butter
  • 1 tablespoon brown sugar
For the cake:
  • 200 g cream cheese
  • 160 g of cheese philadelphia
  • 250 g of fresh cream
  • 120 g of icing sugar
  • 150 ml of coffee
  • 12 g gelatin sheets
  • 60 g of dark chocolate.
For the decoration:
  • 100 g of dark chocolate melted
Preparazione
  1. Blend the biscuits, add the tablespoon of sugar.
  2. Melt the butter, add it to the biscuits and spread it on the bottom of a cake tin lined previously.
  3. Place in refrigerator at least one hour.
Prepare the cake:
  1. Mount 200g cream
  2. Form a smooth paste with cheese and sugar, add the whipped cream, coffee and melted chocolate in a double boiler previously.
  3. Soak the gelatine in cold water for 10 minutes, squeeze well and dissolve it in a little 'hot cream.
  4. Add the gelatin to the mixture of the cake, mix well and put into the pan.
  5. Place in refrigerator for at least 4 hours.
  6. Decorate with melted chocolate.

Happy holidays

Coffee and Chocolate Cheesecake Coffee and Chocolate Cheesecake Coffee and Chocolate Cheesecake Coffee and Chocolate Cheesecake

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Barley Salad with fish

This is one of those recipes that I call smart!Here is another mouth-watering dish for the summer. Sometimes you just need a little …

Barley Salad with fish
 
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Barley Salad with fish, fresh, healthy and delicious
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of pearl barley
  • 80g of tuna in brine
  • 1 slice of swordfish
  • 10 cherry tomatoes
  • olives to taste
  • parsley
  • extra virgin olive oil
Preparazione
  1. Cook in boiling salted water for about 30 minutes the barley
  2. Drain and allow to cool
  3. In a separate pan, sauté in a little oil with the garlic fish with the tomatoes, salt and cook for about 15-20 minutes.
  4. Combine the tomatoes, fish and barley.
  5. Also add the drained tuna and olives
  6. Sprinkle with parsley and then drizzle with a little olive oil.
  7. Store in refrigerator until ready to serve

 

Barley Salad with fish Barley Salad with fish

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Sea bream baked with vegetables

Hello! This is a light receipe! Healthy with vegetables! Voila’!

Sea bream baked with vegetables
 
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Sea bream baked with vegetables, a refined fish with a delicate outline
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 2 medium sized bream
  • half eggplant
  • a large potato
  • 2 carrots
  • 2 zucchini
  • extra virgin olive oil
  • salt and pepper to taste
  • lemon juice enough
  • white wine
  • 1 clove of garlic
  • parsley to taste
  • bread crumbs as required
  • some olive oil
Preparazione
  1. Wash the bream and clean them (I bought them already eviscerated)
  2. Marinate for a few hours with an emulsion of olive oil, salt, lemon juice, white wine and pepper.
  3. Wash and cut all the vegetables into small cubes
  4. Grease a non-stick pan, sauté the garlic and cook about 10-15 minutes the vegetables with salt.
  5. Take a baking tray to anoint it with oil, arrange the vegetables on the floor, put on the bream previously salted inside and rubbed with garlic.
  6. Sprinkle with some olives and bread crumbs.
  7. Bake at 180 ° for 45 minutes until complete browning, if necessary by adding at the end a little water.

 

Sea bream baked photo 3 Sea bream baked photo 2 Sea bream baked

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
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rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

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Beetroot Risotto with Taleggio cheese fondue

Beetroot Risotto with Taleggio cheese fondue

And after so much pasta here risotto. To be honest I love Pasta, only pasta but I also like risotto.

This was born out of an experiment, I bought the beets for a recipe that I have in mind but I have not done yet , I usually do not like this vegetable, but I like the color from the food.

Meanwhile here risotto, it ‘s very delicate and sweet flavor of the beetroot is damped by taleggio. Voila the recipe, beetroot risotto with taleggio fondue:

Beetroot Risotto with Taleggio cheese fondue
 
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Beetroot Risotto with Taleggio cheese fondue, the sweet taste of sugar beet lightened by the intense flavor of taleggio
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g Carnaroli rice
  • 200 g beetroot
  • 1 shallot
  • Oil as required
  • vegetable broth as needed
  • half a glass of white wine
  • 30 g of grated Parmesan cheese
For the taleggio cheese fondue:
  • 250 g taleggio
  • milk as needed
Preparazione
  1. Dice the beetroot.
  2. Brown with a little of the shallot oil, and add the beet.
  3. Cook for 10 minutes with a little 'of broth and then blend with a kitchen blender (though not' shake well and there is' some diced okay).
  4. At this point, add the rice and toast it and deglaze with white wine.
  5. Reaching the end of cooking add the broth from time to time.
  6. minutes before the end of cooking rice, dice the cheese and melt it in a saucepan with a little milk.
  7. Turn off the rice, stir in the Parmesan cheese and a bit of fondue.
  8. Leaving aside some to pour over.

 

 

According to me like even the children!

 

Good evening to all!

Beetroot Risotto with Taleggio cheese fondue Beetroot Risotto with Taleggio cheese fondue photo 3 Beetroot Risotto with Taleggio cheese fondue photo 2

 

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Pasta with eggplant

Pasta with eggplant

Here is a typical summer receipe. Very good and interesting that like also ti children : Pasta with eggplant. Here the receipe:

5.0 from 1 reviews
pasta with eggplant
 
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Pasta with eggplant, pasta topped with a creamy vegetable pulp and a little spicy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of pasta
  • 1 large eggplant
  • 300 g of tomato puree
  • 1 clove of garlic
  • 1 shallot
  • salt to taste
  • oregano to taste
  • basil to taste
  • shavings of ricotta salata
  • extra virgin olive oil
Preparazione
  1. Fry with a little oil the garlic and shallots.
  2. Join half eggplant cut into small cubes and cook for 5 minutes
  3. Add tomatp sauce, salt, basil and oregano
  4. Bake until the shrinkage of the sauce (about an hour), stretching with a little water.
  5. Slice the other half of the eggplant and cook in a separate pan with a little oil until it blush.
  6. Cook pasta and toss in the eggplant sauce by adding a little of the cooking water if necessary.
  7. Serve pasta combining eggplant and grated salty ricotta cheese

Good week to everybody Pasta with eggplant photo 4 Pasta with eggplant photo 3 Pasta with eggplant photo 2

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Salmon pink pepper

Salmon pink pepper

Finally it was the weekend! What a busy week it was! Thank goodness that’s over. Today I propose a simple recipe, quick but tasty! Salmon pink pepper:

Salmon pink pepper
 
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Salmon pink pepper, recipe simple, practical and tasty
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 2
Ingredienti
  • 2 salmon steak
  • pink pepper as necessary
  • salt
  • oil
  • a little bit of lemon juice
  • 1 garlic
  • parsley
  • mezzo bicchiere di acqua
Preparazione
  1. Season with salt and sprinkle with pink pepper salmon
  2. Sauté the garlic in a little oil, very little to no get the oil temperature otherwise the water will spray
  3. Squeeze lemon wedge in half a glass of water and put it into the pan.
  4. Arrange the salmon on the side of the grains.
  5. Sprinkle with parsley and cook with the lid on for 15 - 20 minutes posters will roast the salmon well and absorb some of the liquid.

Salmon pink pepper

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Rosti purple carrots

Rosti purple carrots

Hello Everybody, today it’ the daddy day, I take this opportunity to wish all the dads given that today was their party! I have not had time to prepare any sweet treat for the occasion, but the web was full of fantastic donuts that surely will try.

Me and my baby we gave dad a beautiful design!

Talking  of FOOD, today I will post a quick but tasty recipe with purple carrots . Yes, since I discovered them,I did not give up more and after doing these, I propose today in a rosti version.Delicious.:

Rosti purple carrots
 
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Rosti purple carrots, and particularly tasty.
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 5 purple carrots
  • 2 tablespoons of flour
  • salt to taste
  • olive oil
Preparazione
  1. Wash and clean the carrots scratching the outside
  2. Grate and place in a bowl
  3. Season with salt and add a little flour
  4. Stir
  5. Heat oil in a frying pan as
  6. Moisten your hands and form small heaps round well with the carrots and cook them in very hot oil. turning them every so often
  7. Cook a little, about 5 minutes,they will soon reach the crispness and attention because they burn quickly
  8. Add salt to the surface
Note
The doses are approximately two people and considering going like hot cakes tripled the dose!

byebye

Rosti purple carrots photo 1 Rosti purple carrots photo 2

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Plastic chocolate

Plastic chocolate cake decorating

Hola! today’s post is a reflection of cake yesterday which unfortunately is finished .. ahhah …

So I opted for decoration of chocolate roses .. not perfect but came very slowly we can improve. One thing is certain and came good: chocolate plastic.

It ‘s great to see how the chocolate depending on how it is treated chemically transformed, it will harden in the fridge, in the freezer becomes malleable, with honey and water becomes a paste etc. …

I documented and I have drawn to a  conclusion, here is the recipe for a mixture of plastic chocolate:

Plastic chocolate
 
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Plastic chocolate cake decorating
Autore:
Ingredienti
  • 100 g of dark chocolate
  • 1 tbsp water
  • 2 tablespoons honey
  • 40 g of icing sugar
Preparazione
  1. Melt the chocolate in a double boiler, remove from heat and immediately add the water and honey.
  2. Turn vigorously with a wooden spoon and add a bit of powdered sugar.
  3. Stir again and when you see that it begins to form a dough pour onto waxed paper that you will support on a marble slab, so as to cool the whole thing quickly and thus contribute to the formation of plastic chocolate.
  4. At this point, with a latex glove to add some more icing sugar and work. The mixture should be a little sticky.
  5. Let it rest in the refrigerator a half hour and you will see that it cools it will harden and become a dough ready to be processed.
  6. If you still need to add a pinch of sugar.

I’m super amused and fascinated to work this dough, decorating is beautiful!

It was not at all difficult! byebye….

Plastic chocolate photo 3

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Three chocolate cake

torta ai tre cioccolati top

Hello, I started this post to propose it for Mom’s birthday. I make again the three chocolate cake with the right technique that is with transparency instead of baking paper.

Here it is even more elegant and refined for the second time, for sixty-five mom !

This time I did things as they should and I bought the transparency with which I then lined the pan and garnish it came perfect. This time I wanted to decorate it with chocolate plastic roses , of which I will post soon the recipe. I must say that every time is exciting and fresh every time this hits !

A big name like that of Ernst Knam and her wonderful cake that they could not conquer me . In the just- passed edition of ” Bake off Italy ,” as I saw that wonderful cake I fell in love!

This cake was made by the famous Montersino , comparing the two recipes I decided to make the base of Montersino , while the mousse Knam .

It ‘s my favorite , I could not resist it when I saw the edition of Bake off sweets.

Three chocolate cake:

Three chocolate cake
 
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Three chocolate cake Ernest Knam, exquisite, delicate and creamy. To force is known, is very good
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
For the base:
  • 3 eggs
  • 95 g of sugar
  • 30 g of cocoa powder
For the dark chocolate mousse
  • 250 g of dark chocolate
  • 2 g of gelatin sheets
  • 1 egg yolk
  • 20 ml of milk
  • 250 ml of fresh cream
For the milk chocolate mousse
  • Same as above 3 g gelatin sheets
For the white chocolate mousse
  • As above but 4 g gelatin sheets
Preparazione
  1. First, line a regular pan and preheat the oven to 190 ° C
  2. Prepare the base
  3. Beat the egg whites with the sugar and then add the egg yolks .
  4. Add the cocoa and whip together until the mixture is smooth
  5. Bake at 190 ° C for 10 minutes
  6. Then remove from oven and let cool.
  7. Take a mold for a cake or mousse and make the base with this form
  8. Place the base on the bottom.
  9. Line the mold with acetate .
  10. Begin to prepare the chocolate mousse .
  11. Melt the chocolate in a double boiler , in the meantime, soak the gelatin in cold water and dissolve in 20ml of milk, warm milk ( heat it up a little and then immediately turn off the heat , careful not boil the milk otherwise ruin the gelatin )
  12. Whip the cream .
  13. Allow to cool and add to the melted chocolate all over the yolk and gelatin , then the whipped cream. Mix well with a whisk and pour the mixture over the base. Place in freezer for 30 minutes.
  14. Prepare the milk chocolate mousse :
  15. The same method of dark chocolate , the only thing is that the gelatin becomes 3 g . Pull out the mold from the freezer and pour the second moves. Put in the freezer for 30 minutes
  16. Now prepare the white chocolate mousse :
  17. Same procedure as the other two chocolates , but the jelly is 4 g .
  18. Remove the mold from the freezer and pour the mousse last . Put in the freezer for half an hour .
  19. After this time remove the cake from the freezer and put it in the fridge.
  20. Before you draw it I left a few hours in the fridge. Then I leave you to pick any decorations.

Notes: The acetate is not the real pastry, but just go into stationery, with a few cents you buy a couple of sheets and with a little ingenuity you cover the springform pan and you’ve done.

Still happy birthday mom!!!!

Three chocolate cake the basethree chocolate cake first layer


 three chocolate cake second layerthree chocolate cake third layer three chocolate cake three layers three chocolate cake three chocolate cake top three chocolate cake macro three chocolate cake slice greedy three chocolate cake decoration with roses

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Pork loin with cream

Pork loin with cream photo2

Hello guys! Today’s recipe is not new but it has already done and put on the site Donnaecasa when the blog was not yet born.

Therefore I propose again the blog version:

Pork loin with cream
 
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Pork loin with cream , creamy and really enjoy to children
Autore:
Ricetta: Second course
Cucina: Italian
Serves: 3
Ingredienti
  • 300 g of Pork loin
  • 250 ml of fresh cream
  • enough flour
  • salt and pepper to taste
  • 1 shallot
  • marjoram and sage to taste
  • extra virgin olive oil
  • white wine to taste
Preparazione
  1. Finely chop the shallot and fry with a little oil in a frying pan.
  2. Combine the pork loin previously floured, herbs and deglaze with white wine
  3. Continue cooking, adding the cream. If the cream ends and it'is not quite finished cooking add a little milk.
  4. Bake for about 45 minutes
  5. Serve with a sprinkling of pepper.

 

Pork loin with cream Pork loin with cream photo2 Pork loin with cream photo3

 

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Canederli with spinach

Canederli with spinach

Hello! how are you? …

Today I propose a succulent receipe of Trentino: Canederli with spinach .

Today’s version is spinach, but don’ let these screens because soon there will be bacon, the most classic.

The canederli are dumplings of bread, if you can call it typical of the Trentino alto Adige, which are cooked in the broth and then can be served with the soup itself, or with melted cheese, as in this case, or rather with melted butter, my favorites.

Both versions of the recipe was given to me by a friend who cooks them often and that a long long time ago kindly invited us to eat  with her, and she “kindly” gave us the recipe:

Canederli with spinach
 
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Canederli with spinach, a typical dish of the region Trentino alto Adige topped with cream cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • a couple of generous handfuls of spinach
  • 1 clove of garlic
  • salt to taste
  • 100 g of bread
  • milk as needed
  • 1 egg
  • 30 g of grated cheese
  • 4-5 tablespoons of flour + flour q.b. to pass the meatballs
  • beef broth as needed
Preparazione
  1. Blanch the spinach in salted water, drain and sauté about 7 minutes with a clove of garlic.
  2. Finally chop finely (or put in the blender)
  3. Soak the bread in warm milk and whip.
  4. Combine the bread, spinach, fomaggio, egg and flour.
  5. Let the mixture rest in the refrigerator for an hour.
  6. Shape into balls and roll in flour.
  7. Boil the broth previously prepared and the entire lower the flame.
  8. Cook the dumplings and keep the fire very low, so as to prevent it spacchino in cooking.
  9. When they float they are ready.
  10. Drain with a slotted spoon and place in serving dish.
  11. Season to taste, or with melted cheese or with melted butter and sage.
  12. Sprinkle with Parmesan cheese and serve.

Canederli with spinach photo 1 Canederli with spinach photo 3 Canederli with spinach photo 2