Pear and Nutella filled biscuits

Nutella is a chocolate and hazelnut cream produced by the Italian company Ferrero. Nutella is delicate and creamy and goes well with the taste of pears.

INGREDIENTS FOR 4 PEOPLE

- Puff pastry 250 gr
- NUTELLA 100 GR
- PERA GRANDE N 1
- EGG YOLK 1
- SUGAR SUGAR


METHOD:

Peel the pear and cut it into cubes.
Roll out the puff pastry with a rolling pin, cut the dough into triangles with a side of about 7 cm.

Place a spoonful of Nutella and a piece of pear in the center of each triangle.

Fold the triangles and close them along all sides by pressing with a finger or the tip of a small knife.
Line a baking sheet of greaseproof paper and gently place the Nutella and pear bundles on top, brush them with the beaten egg yolk and place them in the oven at 180 ° for about 20 minutes.
Before serving the bundles of Nutella and pears sprinkle with icing sugar.

Apple tart with hazelnuts

The apple tart with hazelnuts is a rather special version of the classic apple pie. A recipe that combines shortbread with hazelnuts and combines it with a custard to enhance the taste of apples.

INGREDIENTS FOR 6 PEOPLE:

300 gr white flour type "00"
120 grams of sugar
120 grams of butter
50 grams of hazelnuts
1 egg
1 baking sachet for cakes
1 lemon
5 red apples
salt

FOR THE PASTRY CREAM
1 yolk
1 egg
80 grams of sugar
30 gr white "00" type flour
250 ml of milk
cinnamon

METHOD

Chop the hazelnuts together with the sugar with the mixer (the sugar is used not to lose the hazelnut oil). Add the chopped hazelnuts to the flour and baking powder. Form a crown on the table and add the previously softened butter, the egg, the grated lemon peel and a pinch of salt.

Knead quickly to avoid melting the butter (everything should be done on a marble surface that helps keep the dough temperature low). Cover the hazelnut shortcrust pastry with a cloth and put to rest in the fridge for about 20 minutes.

Prepare the custard, heat the milk in a large saucepan. Separately, beat the egg yolk and the whole egg with the sugar, add the flour. When you have obtained a homogeneous mixture, pour it into the boiled milk. Cook for about ten minutes, stirring with a whisk. Then let the custard cool down, stirring occasionally to avoid lumps.

Spread the shortcrust pastry with hazelnuts and cover a baking pan.
Peel and dice 2 apples and add them to the custard. Stuff the base of the tart.

Cut the remaining apples into thin slices and arrange them on the cake to form a regular pattern.

Bake in preheated oven at 180 ° C for 40 minutes.
Remove from the oven and leave to cool.

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MANGO MOUSSE

The mango mousse recipe is easy to achieve.

DIFFICULTY ': EASY




INGREDIENTS FOR 4 PEOPLE:

400 gr. of mango pulp
200 gr. whipped cream
50 gr. of sugar
7 gr. gelatine sheets
2 egg yolks
3 tablespoons of vanilla sugar
1 \ 2 cup sweet white wine.
100 g of apricot jam

Soak the gelatine leaves in cold water for about 10 minutes. Meanwhile, blend the mango pulp. In a saucepan, pour 1 \ 2 cup sweet white wine, the 2 egg yolks and 50g. of sugar, stir with a whisk, bring to a boil. Combine the mango smoothie and cook for 2 minutes.

Remove from heat and add the softened gelatin, stirring until it is completely dissolved.

Whip cream and add the mango, mix well and pour into 4 small bowls.
Refrigerate for an hour.

Then arrange the mango mousse on a plate and cover with apricot jam, decorate and serve.

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CAPRESE CAKE

The CAPRESE cake is a typical italian sweet of Campania in particular from the island of Capri. This cake has a heart fragrant and soft, thanks to starch.INGREDIENTS FOR 6 \ 8 PERSONS:

- 200 g white chocolate
- 200 g sugar
- 200 g blanched almonds
- 150 g melted butter
- 50 g of potato starch
- 1 package yeast powder
- Lemons untreated n 3 (3 peel and juice of one)
Eggs-n 5


PROCEDURE:

In a large bowl Beat the eggs with half the sugar for 10 \ 15 minutes until the mixture is soft,smooth and clear (at least 3 times the initial volume.
Meanwhile, chop the white chocolate and the butter to melt.

Chop the remaining almonds with the sugar until a powder.
Grate the peel of 3 lemons and extract juice from one lemon. Then filter the juice of the lemon.

Put the mixture into a bowl and add the chopped almonds white chocolate, chopped zestof lemon, potato starch, baking powder and mix thoroughly.

Add the butter previously melted, filtered lemon juice and mix well.

Add the egg mixture gently mounted.
Pour the mixture into a greased and floured mold with a diameter of 22 to 24 cm, and bake in a preheated oven at 170 degrees for about 50-60 minutes, with no ventilation todry up too much cake.

The original recipe is to add 3 tablespoons of lemon along with the melted butter to give a stronger taste of the island of Capri.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

STRAWBERRY AND RHUBARB CAKE

A recipe for a fresh and colorful cake . A sweet and easy to implement with a very particular taste, cake with strawberries and rhubarb.
The sour taste of rhubarb fits perfectly with the sweet strawberries.


Ingredients for 8 people

- Flour 250 gr
- N 1 WHOLE EGG
- SUGAR 70 gr
- 90 gr softened butter
- Baking powder 1 2 teaspoon
- Strawberry 300 gr
- RHUBARB 200 gr
- STRAWBERRY JAM 100 gr

PROCEDURE:

Cut into small cubes, strawberries and rhubarb and let them soak for an hour with the sugar.

Mix the flour, egg, sugar, softened butter with a spatula and baking powder. 

Butter and flour a round baking pan, spread the dough, place in baking pan and bake at 200 ° C for 10 or 15 minutes.

Remove from oven, cover with a layer of strawberry jam, strawberries and rhubarb in small pieces and put in oven for 20 minutes.


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TIRAMISU

The origins of this traditional Italian cuisine recipe is lost around the seventeenth century in Tuscany ruled by the Medici family.
But the recipe for tiramisu is also claimed by the Veneto e piedmontese cuisine.

There are many recipes for tiramisu, as originally published tiramisu is made with ladyfingers, sweet typical Piedmontese, but there is a version with less coffee Pavesini that absorb and exploit more of the mascarpone cream.

INGREDIENTS FOR 6 PEOPLE

- 250 gr MASCARPONE
- SAVOIARIDI or Pavesini  200 g
- EGGS N 5
- SUGAR 150 g
- CAFFE  NR 3 cups
- COCOA POWDER

PROCEDURE:

Separate the yolks from the whites and place them in the snow.
Whip in the egg yolks with sugar froth.
Stir in the mascarpone cheese to the yolks, then stir in the egg, stirring gently with a wooden spoon.

Soak the ladyfingers, one at a time in the coffee.
Place a cookie sheet in the mold, pour half of the mascarpone cream, cookies and cover with the other end with the rest of the cream.
Refrigerate for at least 2 hours, sprinkle the surface of the cake with a little 'cocoa and serve.

TIP if you prepare the tiramisu for children you can use decaffeinated coffee.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

PASTRY CREAM

The recipe for the pastry cream is the foundation of all the creams that are used for fresh pastries. By adding different spices you can get the cream to coffee, chocolate or hazelnut.

INGREDIENTS:
8 egg yolks
350 g sugar
90 gr flour
1 lt milk
vanilla

PROCEDURE
Beat eggs with sugar using a whisk until you get a light and fluffy, add the sifted flour and stir again to mix.
Boil the milk and pour the mixture with eggs and flour by turning very well. When the pastry cream will continue to boil, turn very well with a whisk.
Remove the pastry cream from the heat, pour into another container dry and cool.

JAM TART

The tart is a jam cake easy and quick to do.

Prepare the frolla pastry. Cover a round baking pan with baking paper. Roll out the dough with a rolling pin to form a thick disk about an inch. Lay the pastry on the baking paper.
Pierce the pastry with a fork to prevent swelling during cooking.

Cover with a layer of jam to taste (apricots, blueberries, peaches, etc. ...).
Decorate with strips of pastry and bake for about 20 minutes at 190 200 ° C.

Click here to see the recipe for the frolla pastry.

THE FROLLA PASTRY

Due to large quantities of butter, sugar and eggs that are part of the pastry ingredient this pastry has great nutritional value, a great crispness and flavor all its own.



The pastry recipe changes depending on the places in which Italy is prepared.

With the pastry can be treated conveniently packaged a variety of pastries and cakes.


RECIPE OF FROLLA PASTRY:

INGREDIENTS FOR 8 / 10 PERSONS

1 kg FLOUR
BUTTER 600 gr
350 gr sugar
YEAST 10 gr
And 2 whole eggs 2 egg yolks
Vanillin

COOKING IN THE OVEN: 190 200 ° C
Cooking time: 10 min CA. the pastry
CA 20 min. for pies and apple tarts


PROCEDURE:
Sift the flour on a marble surface and form a crown, add the yeast. In the center put the sugar, eggs and vanilla powder.

Mix eggs and sugar until they are well mixed. Add the butter cut into small pieces incorporating good hands with sugar and eggs.
Mix the flour in the center of the crown work the pastry until the dough is smooth and easy to spread with the matarello.

Be careful not to knead the dough too much or the warmth of your hands melts the butter. Also for this reason it is advisable, as mentioned above, prepared the pastry on a marble slab that keeping the cold keeps longer than the integrity of the butter.

After completion the mixture let stand the pastry for about 2 hours in the refrigerator before you roll out with rolling pin to make sweets.

With this base paste you can get many small biscuits and cookies, or pies, whith jam or apple tart with fresh fruit.

To keep the pastry crisp after cooking should be kept in a warm place and dry.