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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.

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velouté of pumpkin and ginger

It is cold, begin the first illness season, the evening is nice to go home and prepare something hot and spicy, even with the pressure cooker, so you can even eat at a decent time and possibly minimal, so you will not miss anything when you get in the kitchen ...
as you say? fresh ginger is not part of the basic equipment of a kind Italian pantry? I know, but at the supermarket near the office I had never seen before, so I could not help but buy it!

To prepare this soup to serve 2:
800g pumpkin leek

half 2 tablespoons olive oil
a rhizome of ginger the size of a walnut
salt and pepper to taste.

is half the chopped leek and fry you in oil, over very soft, add the pumpkin flesh into pieces and cook a few minutes ago, joins the rhizome of ginger, peeled and cut into slices and salt.
It covers almost all the pumpkin water and close the pressure cooker, cook it 10 minutes from the whistle, then open with the blender and blend everything.
served with a sprinkling of pepper.

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Scent of Christmas

Do not be afraid, I'm not yet prepared anything for Christmas, but at my house this cake was made to be given, instead of the usual Pandora or cake to friends and relatives, so it has the unmistakable flavor of the festivities. It's actually a bomb
caloric poorly suited to the Christmas binge, but tradition is tradition!
The picture is more beautiful than usual, in fact I made it but not Ing, Coquinaria of fact I brought this cake at the gathering autumn Coquinaria.



Pan Bishop


3 eggs 200 g flour

200 g sugar 200 g chopped hazelnuts

100 g raisins 100 g dark chocolate 1 tablespoon baking


Toast the hazelnuts in the oven and deprive them of the skins, chop them up from cold.
Beat eggs with sugar, gradually add the flour and hazelnuts, when it's well blended, add the raisins soaked in rum and chocolate, coarsely chopped.
preferably Cook in a cake tin lined with baking paper for 45 minutes at 200 °
If it still end up wet inside ventilated for 10 minutes.

course can be done in the Thermomix, chop the toasted hazelnuts 1.30 min at 7.8 speed by putting them in the blender with the blades already in motion then chop the chocolate and put it all aside, without cleaning the mixing bowl whisk eggs with sugar 45 sec. vel 4, then add flour sifted with baking powder and blend another 40 seconds. vel 4.
Now add the remaining ingredients and blend about 1:30 min vel 4 (if it is well blended prolong). The dough will look very hard. Cook
preferably in a cake tin lined Paper oven for 45 minutes at 200 degrees
If it still end up wet inside ventilated for 10 minutes.