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Ahimè l'estate è finita, le temperature si sono abbassate un po', si torna al lavoro, tra poco si ricomincia anche con la scuola e i ritmi frenetici che l'accompagnano e ci si lascia alle spalle un'estate caldissima e piena di ricordi di vacanze, di mare e di giornate spensierate passate a non fare niente ( o quasi ) ;)
Consoliamoci allora con il pensiero di poter riaccendere il forno e pasticciare quanto ci piace!!




Ingredienti:

1 uovo
400 gr. di farina
200 gr. di zucchero
100 gr. di burro
1 bustina di lievito per dolci
1 bicchiere di limoncello
nutella q. b.
mandorle pelate a pezzetti




Procedimento:


In una ciotola mettete flour, butter, egg, slightly beaten, sugar, glass of lemon and baking powder, work at your fingertips and then pour half the mixture into a baking tray lined with greaseproof paper, forming small mounds of pasta neighbors, push a bit with your hands and pour a little 'and forming a layer of Nutella chocolate spread over the place the almonds into small pieces, continue with the rest of the dough to make many small mounds on the surface covers all and cook at 180 degrees for 40 minutes.

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Dolcetto cream cake crumbled pistachios

Here I am with another cake, I had some pistachios to use and I found this recipe that I instant hit ... I could not try it?



Ingredients:


180 g flour 20 g corn flour 1 egg

120 g of butter

vanilla grated rind of lemon peel grated orange

salt


Work the butter and sugar, add egg yolk, flour and other ingredients.
Put the dough in the refrigerator.

For the pistachio cream:

60 g unsalted pistachio
3 cups milk 3 egg yolks


40 g white flour 100 g sugar 1 sheet gelatin

salt

Blend milk with pistachios.
Beat the egg yolks with sugar, add salt, flour and milk beating well.
Place on the stove, stirring constantly, so the cream does not make lumps and thicken.
Combine gelatin sheet (previously soaked) wrung out and stir.
Let cool.

Line a pan with the pastry, prick the bottom, cover with dried beans and bake at 175 ° -180 ° for 20 minutes.
Cool and fill the tart with pistachio cream.
Place in refrigerator to thicken. To decorate

50 g of dark chocolate:

Melt the chocolate in a water bath and a Sac / A / distribute a few flush on the cake.

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holiday e. .. Viennetta

I am back, I really relaxed in this period and I also did a wonderful holiday in Tuscany, exactly in Montalcino, which I love especially;)
I managed to spend even a day in Siena , although in one day I could not see everything.
I was enchanted by those magnificent landscapes that will remain forever in my heart and I would like to share with you facendoveli see!

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Siena

recipe for how to pick up the pace since the temperatures are still pretty high, I'll leave that of the Viennetta that certainly you have seen in many blogs , I was inspired to turn my head but I did adjust to what I had available at home and the result was excellent!



Ingredients:

500 ml of whipping cream already
sugar 3 egg whites 1 teaspoon of vanilla extract

40 gr.
icing sugar 100 gr. dark chocolate chopped
with the knife sliced \u200b\u200balmonds to taste



Procedure:

Beat the egg whites in a bowl with the icing sugar, in another the cream with the vanilla and mix everything.
Take a cake tin and line with foil, pour the mixture of cream and egg whites by a layer cospargetene the surface with the chopped chocolate and sliced \u200b\u200balmonds, cover with another layer of cream with cream and still continue chocolate and almonds, then cover with the custard sauce of cream, cover well with plastic wrap and place in freezer to solidify.
If you have not proven I recommend it, it's delicious!

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100 ° post e. .. bread!

These days I've neglected a bit 'my and your blog, sorry for the absence, but I'm enjoying the sea to go though with this terrible heat almost can not resist even the beach.
Before closing the blog for the Holidays I want to leave the recipe for this bread to celebrate my fabulous 100 ° post, you know it is very hot to turn on the oven, and many of you give up, but maybe you can try it in September when the air becomes less humid, try it and you will be satisfied ; )



Ingredients:

200 gr. Biga
150 gr.
150 g of semolina. 0
200 grams of flour.
4 g of water. yeast 1 egg yolk

10 gr. salt




Procedure: Prepare the biga

with 200 gr. flour, 2 oz. yeast and 90 grams. of very cold water, work just the ingredients and let rise in an oiled bowl, cover with plastic wrap and let rest from 18 to 24 hours.
spent hours proving mix the biga with warm water and yeast, then add flour and when the dough has absorbed to the well add the yolk mixture a little ', Add salt and let the dough rest for 15 minutes.
Now form the loaf and let rise until doubled. At the time of the fire very gently turn it over and carve the surface, forming a grid and bake at 240 degrees for 40-50 minutes.

I wish you happy holidays!