Recipe Cake Boss Buttercream

Cordon bleu turkey


INGREDIENTS (for 2 persons):
2 fese di tacchino
1 fetta di prosciutto cotto grossa
2 sottilette
1 uovo
farina, pan grattato, sale e pepe q.b.

• Mettere le 2 fettine di tacchino in un foglio di carta forno e batterle con un batticarne per appiattirle.
• Farcirle con un pezzo di prosciutto cotto (della grandezza della metà della fetta di tacchino) e con una sottiletta. Richiuderle in 2 (a portafoglio).
• Passarle nella farina (per isolare il contenuto), successivamente nell'uovo sbattuto con sale e pepe ed infine nel pan grattato.
• Scaldare una padella con olio di semi e friggerle.
• Asciugarle con carta assorbente e servire calde.

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Risotto robiola, zucchini flowers and zucchini


INGREDIENTI (per 2 persone):
165 gr di riso basmati
1 scalogno
10 fiori di zucca con zucchina
100 gr di robiola
1 lt di brodo vegetale
pepe q.b.
parmigiano reggiano q.b.
burro q.b.

• Tritare lo scalogno e imbiondirlo in un tegame con una noce di burro.
• Aggiungere il riso e farlo rosolare (finchè non will become clear).
• Clean by removing the flowers inside the pistil and slice the zucchini.
• Add the zucchini to the rice and cook rice from hand to hand by adding a ladle of hot broth.
• half cooked, add the zucchini flowers cut into strips.
• fully cooked stir in the robiola a knob of butter, a handful of grated parmesan cheese and a sprinkling of ground pepper.

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Campanelle ricotta cheese, saffron and pancetta


INGREDIENTS (for 2 persons):
160 grams of pasta format "bells"
300 grams of bacon sweet
100 g cheese
1 pinch saffron
salt, pepper, olive oil to taste

• Cook the pasta in salted water.
• In a bowl mix the ricotta with saffron, salt, pepper and a tablespoon of water to cook pasta.
• In a small saucepan pan fry the bacon until crispy.
• Drain the pasta and mix all ingredients in bowl.
• Serve with a drizzle of olive oil.

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Bavarian orange panettone in


From the outside it seems only a cake already discarded ... just dressed up, just to make it look not too shabby, after opening more than one ooooohhh tears of admiration, because the total surprise is no indicator what lies within


need to empty the panettone a circular container that contains almost upside down to size and a little patience, I opened the bottom of the first with a straight cut to make the walls then I carefully removed the cap that will be the cover, I emptied out very carefully about leaving a finger of all around cake, soaked with water just sugar and Grand Marnier, not too much, otherwise the structure does not hold.


Inside, of course, the Bavarian Orange:
150 g sugar, 4 egg
,
3 oranges,
15 g gelatin, 500 g fresh cream
,
a cake, preferably from 750 g
1 / 2 cup Grand Marnier.

squeeze 3 oranges, filter the juice and put it in a pan to heat.
Whip the egg yolks with sugar until you have a swollen and foamy cream, then pour in the hot orange juice. Put on fire and flame and cook until the sweet cream velero
the spoon. Meanwhile soak the gelatine, when the cream is cooked, squeeze it well and add it to the mixture, stirring well because it dissolves completely.
Put the cream to cool, stirring occasionally because it does not congeal.
When everything is cold, whip the cream to the cream and fold gently.
panettone filled with cream excavated, if you use a 1 kg panettone, as one of the photo you add in the cream of pieces of cake, otherwise it fills the cavity, if the cake is that there is not 750 g need.
Replace the stopper and leave upside down in its container in the refrigerator for at least 6 hours, after which you can place it on a platter and garnish as desired.