Receiver Turns Off At High Volume

September 17, two years of marriage

last year we were unable to carve out some time for us all, so this year we wanted to keep our facts, and maybe cuddle a little ...
so I decided that I prepared and cooked a romantic dinner for my love.
And my love has appreciated.

the Table


the menu was a first and a second
sweet as the first had prepared ravioli open primosale found on Genna rhino

Ingredients

flour 00 g 100
1 + egg yolk
primosale (fresh pecorino with black pepper in) g 200
Nutmeg.

Preparation: finely chopped
the cheese cutter. Add a pinch of nutmeg and one egg.
Work quickly to get a filling as homogeneous as possible.
Prepare the dough with the flour and the remaining eggs.
Facciola stretching sheet with the coffee house (must be thin). I get a cut pasta discs seven centimeters each. In the middle I put half teaspoon of filling.
Use your fingers to pinch close to giving the ravioli pasta.
steam cooking.

They went dressed with an emulsion of chopped black olives, olive oil, anchovies, garlic and oregano, I've served them with melted butter and sage.

As a second thread to peppers, from Coquinaria

Serves 4
• 800 g fillet (preferably the middle)
• 1 tablespoon salt
• 2 tablespoon black pepper • 2

tablespoon white pepper • 2 tablespoon green pepper
• 2 tablespoon red pepper
or the jar and a half of mixed berries 6 Ducros if they are not all
pepper • olive oil • a few sprigs of thyme



Private thread from the fatty portions, wash and dry with paper towels.
Combine all types of pepper in a mortar, taking them from a spoon, crush and mix them with salt, until roughly chopped (if you do not have the mortar is fine the blender), rub the meat on all sides, pressing down well so as to make it stick and let stand for 30 minutes, if overnight is even better.
Preheat the oven to 215 degrees. Heat 3 tablespoons extra virgin olive oil in a large thick-bottomed pan and sauté the meat over high heat for 6-7 'until it is golden brown on all sides. Transfer the tenderloin on a rack set on an oiled baking tray and bake in oven for 10 '(cooked rare).
Transfer the meat to a cutting board, cover with aluminum foil and let rest for 10-15 'for the settling of the juice.

Cut the fillet into thick slices, decorate with pepper and held by a few thyme leaves and serve with roasted potatoes.

Last but not least ... a Bavarian lemon jelly with an insert of more, the recipe is Pinella, she writes about Coquinaria, but I've adapted because I found some beautiful strawberries, as I used the original recipe and more, I also preferred a base of almond crust instead of the base of crushed biscuits, I put everything in a circle of 18, and has advanced a bit of ' dough for the base

This is the recipe I followed:


for the base 80 g.
ground almonds 120 g.
flour 50 g.
sugar 1 pinch salt 80 g
butter
work quickly all the ingredients, gather into a ball and place in refrigerator at least 2 hours, preferably overnight.
spread an even layer in the ring which will mount the cream and bake at 180 degrees for 15 minutes

for a jelly
150 g of mashed blackberries
5 g lemon juice
25 g caster sugar 10 g cornstarch

Other
5 g granulated sugar 2 g gelatin sheets (one sheet)
other 25 g of the past more

Bring to a boil mashed blackberries setaccio.Porre previously passed to the gelatin in a water bath ghiacciata.Aggiungere the 25 g of sugar to mashed blackberries and put in a bowl the lemon juice, the cornstarch, 5 g sugar and 50 g of mashed fruit. Add this mixture to the homogeneous first step is boiling, mix well, remove from heat. Let cool a bit 'and add the gelatin. Place the mashed strawberries in a circle small circle to use for the cream and lemon freeze.

for Bavarian Lemon

semi mounted
150 g cream 125 g milk 40 g sugar

2 g gelatin 2 egg

A small glass of limoncello
rind of a lemon, just picked the Warm

milk with the zest of a lemon and leave to infuse for at least half an hour .. Soak the gelatin
Place the egg yolks lightly with sugar, pour in the milk and put on the stove over low heat, stirring with a spoon trying to draw an 8. As soon as the temperature reaches 82 ° C, the custard is ready. Discard the lemon zest.
Squeeze gelatin, cream and add it to dissolve completely. Pass the cream through a sieve and bring down the temperature to about 35 ° C. Stir in the liqueur.
Gently incorporate the cream so creamy and perfectly smooth.

Place a layer of Bavarian inside the ring and place in freezer for about 30 minutes to solidify. Place the jelly in the middle of the dessert of strawberries and the remaining bavarese.Livellare immediately and place in freezer.