the days pass and spend the holidays
so I find myself peeking at the new year started with a piece
with a less favorable to the pastry kitchen and culinary perenigrazioni
with a new wind that pushes the neck
and that brings with it changes, feelings and movements.
moments when we sleep perched on a rock as the agave
you can enjoy the landscape and you can feel the stillness like a torment, the poet said,
and there are others who are fleeing fast and break the wind behind us because most pressing of the wind that pushes you more
rapid fall of a coin
most withering of a catchy tune .. between the manifest and the mirror.
Well here I am with some minor inconvenience to the nomadic recipe stolen last month with the intention of greeting the new comes with new recipes in a new house there on the river where the water runs, passes, notes and proceeds.
welcome back to all those who pass this way and beyond.
tart with what is
outer shell
OO
250 gr flour 125 gr butter 125 gr ricotta
80 g sugar
buffing untreated lemon (no diphenyl)
mix the cold butter cut into pieces with flour, sand. add the sugar and the ricotta and mix until it is moist but firm and does not stick.
let stand about thirty minutes in freezer.
meanwhile prepare the filling of what is with
250 gr ricotta 200 g dark chocolate chopped coarsely with a knife
2 eggs 30 g flour 80 g sugar
vanilla / vanilla bean mix
carefully all the ingredients.
remove the dough from the freezer, spread, prick smear jam mandarin (or like what you have, the citrus note is nice with the chocolate). pour over the cream cheese dough, level and cover with any scraps of dough processed diamonds.
bake like a normal pie pastry at 180 degrees for forty minutes (possibly the last 5 minutes, use the grill to the paint surface)
leave a photo of a stolen Sacher in the kitchen of my comfortable, decorated with a bow , a gift .. looking for there.
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