Tag Archives: egg

Chocolate and raspberries cheesecake (-24 weeks)

Recipe 52:  We are almost at the end of this holiday and I couldn’t leave without doing a cake. The problem is that here we don’t have the oven and not even the kitchen instruments I have at home. So it was quite difficult to think in a cake recipe, but I also couldn’t resist to use some fresh forest fruits! Here there are some amazing raspberries and blackberries! So what about a cheesecake?

Ingredients: 200gr biscuits (I used the “Campagnole” from Mulino Bianco… the best biscuits ever in Italy), 100 gr butter, 400gr Philadelphia (I used half normal and half light), then 60 gr sugar, 1 egg, and  50gr dark chocolate (I used just 30gr for half cake)  and/or  50 gr of raspberries ( they are sweeter than blackberries). You can even add some iced sugar on top and marshmallows if you like it.

Mash the biscuits until reduce them in powder, and add the butter already melted. Mix it all and place it in a baking pan creating the base of the cake.

In another container place the Philadelphia cheese, 40gr sugar and the egg yolk. Mix all well and then add also the white of the egg already whipped up. Fill the base of the cake with the mix and use a knife to make it homogeneous.

Now do you prefer to cover it with chocolate or rasberries sauce? For the chocolate put some water to boil in a saucepan and place the dark chocolate in another little saucepan. Place this one in the water and let the chocolate melt slowly ( this system in Italian is called “a bagno maria”). When ready spread the chocolate on the cake and add some iced sugar or marshmellows if you like.

If you prefer the raspberry sauce, place some rasperries in a saucepan with some sugar (one spoon and half) and let it melt. You can add some water if you need but I don’t think you will need. When ready, cover the cake with the sauce and you can also add some fresh fruit to make it looks better.

Place it in the fridge for at least 2-3 hours and serve it cold! Buon appetito!

PS. Mamy che mi dici della colazione a base di cheesecake? Anche se non era proprio una tua ricetta sono fiera di aver trovato una torta da poter preparare senza forno ma con frutta fresca e poi cucinare insieme e’ stato troppo divertente… specialmente sperimentando la salsa di lamponi 🙂

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Involtini al sugo – Meat rolls in tomato sauce (-36 weeks)

Recipe 76: This is a classic of the sunday lunch when i was in Rome. The dish it’s a bit long because you need some time to cook the meat and create the sauce, but the good stuff is that then you can use the sauce for the pasta too… and I swear it’s really special.

Ingredients for 2 people: 400 gr of meat (if you can find it take always veal, it’s tender and with a nicer taste), 1 egg, 30/40 gr butter, 1 glass of white wine, a tomato sauce can, 1 carrot, 1 celery, some pieces of Emmenthal, 2 garlic cloves, salt, pepper and toothpick.

Put an egg in some boiling water and let it cook. In the meantime cut the meat in 4 slices and press them until they get really thin. Clean the carrot and the celery and cut 4 thin pieces from each of them. Then cut 4 pieces of cheese long like the carrot and the celery.

When the egg is cooked, take it from the water, peal it and cut it in 4 part. Now you can start to fulfill the meat with one piece of each thing and add salt and pepper. Then you will need to close it with some toothpick. The most important thing you need to be careful is to close them in a way the cheese can’t come out too much.

In the meantime put some oil and 20gr butter in a sauce pan and when it boils, place some garlic and wait to be cooked. When the oil will have take all the  taste and the garlic will start to become goldish, take the garlic out and place the meat in the saucepan on a low fire.

Let them became a bit colored and then turn and wait a bit. After around 10 minutes pour the glass of  white wine and wait some more minutes for the wine to evaporate.

At this point i have add some other pieces of carrot and celery just to give more taste and then the tomato sauce can with some more salt and pepper. You can also add a bit of chili if you want.

Now cover the saucepan, set the fire very low and just wait 20 minutes. Then turn the meat and wait for other 20 minutes. Now the meat will be ready and the sauce will have a unique taste! This dish is perfect if served with potatoes, vegetable or just alone. In this case i added some Polenta that is amazing with the meat sauce!

Buon appetito!

PS. Mamy hai visto che belli i miei involtini? Purtroppo come al solito c’e’ stato il problema con la carne di vitella percio’ ho utilizzato la carne di manzo che e’ un po’ piu’ duretta, ma cucinandola a fuoco basso per un bel po’, e’ venuta buonissima. Ed un sugo cosi’ buono non lo mangiavo da un sacco di tempo. Pensa che ho fatto pure la polenta…ero proprio in vena di un pranzo classico domenicale!

Zucchine ripiene – Stuffed courgettes

Recipe 86: Today i had a little treat. It’s a long time i wanted to cook this dish and finally i had in the fridge all the necessary…so here are the stuffed courgettes. Of course after Easter i needed to go for something light and this mix of meat and vegetable it’s just the right and balanced thing to cook.

Ingredients: you will need 2 big courgettes, 250 gr mince meat, 1 egg, 20/30 gr of Parmesan, 20 gr bread crumbs, nutmeg, parsley, olive oil, salt and pepper.

Wash the courgette and cut the beginning and the end. Put them in some boiling water for 5 minutes and then drain them.

Cut them in half and take off the center from all of them. Put this in a side and cut it in little pieces.

Place in a bowl the mince meat with the pieces of courgettes you just cut, add the Parmesan, some bread crumbs, the egg, salt, pepper, the chopped parsley and some nutmeg. If you like it, you can also add some soft bread soaked in milk or some Pecorino to give more taste.

Mix it all and then start to refill the courgettes one by one. In the meantime, prepare a baking pan putting some baking paper or aluminium foil. Here you will need to pour 3 spoons of olive oil and a bit of water.

Now you can place the courgettes in the pan and add the latest touch: some other bread crumbs and Parmesan on the top.

Put them in the oven at 200 degree for half an hour and the dish is ready!

If you prefer them with some tomatoes sauce, you can fry in a pan some onion with oil and when it’s ready you will add some tomatoes sauce and the stuffed courgettes. When the sauce will start to boil, put down the fire and cover the pan until everything is cooked.  Enjoy!

PS. Mamy siccome dopo Pasqua bisogna stare un po’ attenti, questa settimana ho abolito la pasta e mi dedico solo a delle belle insalate e a piatti di carne e verdure, percio’ mi sono venute in mente le tue zucchine ripiene che buone! Questa volta le ho fatte in bianco, ma puo’ anche essere che domani mi ripasso le restanti con il sugo come le facevi tu.

Piccatine al prezzemolo – Parsley veal (-46 weeks)

Recipe 97: On saturday i cooked another lovely meat dish, with veal of course, my favorite. The recipe is very easy and it will just give  a good shake to your weekly boring dinner.

Ingredients for 2 people: 250gr of veal ( i could find just escalope but they cut them for me really thin), 1 spoon of tritured parsley, one lemon, one vegetable stock, 1 egg yolk, 25 gr of butter, some flour, salt and pepper.

Let’s start from something easy: just put the veal in some flour and then, when well covered in an hot pan with some butter. Wait for the veal to cook and get colored.

In the meantime triture some parsley  and put the vegetable stock in a pan with some boiled water.

When the meat is cooked put it on a plate and instead pour in the pan 2 spoons of stock water, the egg yolk, the parsley, the lemon and a pinch of salt. Mix everything on a low fire and wait for the liquid to get thick.

Once it’s ready, pour it on the meat and enjoy!

PS: Mamy ho seguito la tua ricetta alla lettera e benche’ non mi ricordassi per niente questo piatto, e’ buonissima!!!! Il prezzemolo con l’uovo ed il limone gli da un sapore che e’ proprio una meraviglia ed e’ facilissima da fare! Brava Mamy!