Colorado Driver License Template

These mini donuts are a real temptation of treats that ... one leads to another, and the combination with the mango is delicious and frsco! ... The inspiration is the legendary Claudio Sadler.

Ingredients

for donuts
- 600 gr of white flour
- 40 grams of yeast
- 250 grams of milk
-
60 grams of sugar - 60 g butter
- 3 egg yolks
- 20 oz of rum
- 300
whipped cream - 80 grams of sugar
- 1 liter of peanut oil for frying
- 5 grams of salt
- black currant and mint for decoration

for the sauce
- 2 ripe mangoes
- 100 g sugar
- vanilla liqueur ... enough


Preparation

for donuts
1. It begins! Heat the milk , once warm, the scioglieteci yeast. Put the flour in a bowl and add milk, stir with a whisk until the flour has absorbed all the milk and let stand for 10 minutes.

2. Impastato ... After this time add the compound melted butter, the egg yolks, salt and rum. Handle vigorously and let rest for 20 minutes.



3. Hang ... the past 20 minutes, helping roll out the dough with a rolling pin to a thickness of about 2 mm. Obtained then the circles with a diameter of about 3 cm.



4. It sizzles! Let rest discs of dough for 30 minutes in a floured baking pan and cover with a dampened cloth. Now the oil flow temperature (not hot) firggete disks of dough, turning once.



5. Cream ... Do mount the cream, add the icing sugar and with the help of a pastry bag filled donuts.



6. Go Mango ... Peel the mango , cut tocchettini and shake it together with the sugar and liqueur . Strain the sauce.



Presentation
in a dish, you have to mirror the sauce, Posat over donuts and decorate with currants.

Kates Playground Username

couscous shrimp and pistachio pate

Filippo La Mantia, cook Sicilian couscous defines the "food of the gods" (Citations culinary ... we arrived at my mother: very high level of potting!) And as far as we are concerned are quite right, then this dish is simply outstanding.

Serves 4

- 500 g couscous
- 200 grams of pistachio (no salt!)
- 500 grams of prawns
- sauce tomato
-
1 onion - 2 cloves garlic
- grated rind of half a lemon
- cinnamon
- chili
-
parsley - salt and olive liva

Preparation

For the broth Shrimp

1. Arm yourself with patience: peel the shrimp and crush well heads to retrieve the contents into a bowl and set aside the shells as well ... and of course the flesh!
2. In a pan pour a little olive oil and roasted shells for a few minutes until they take good color.
3. Learn how to cook: prepare a with chopped onion, garlic, a handful of parsley and a pinch of red pepper and fry all with a little 'oil with the content of the shrimp heads . Stir and add the roasted shells, tomato sauce and a half liter of water. Let cook for 40 minutes to cook salt and once the cooking strain the broth and cover.

For the couscous

1. chop the pistachios and add them to the couscous, add the lemon zest and a pinch of cinnamon .
2. meanwhile prepared a soffrittino with half an onion, a clove of garlic when ready add the couscous, too.
3. Just before serving at the table paid three ladles of hot broth to the couscous and mix well.



Presentation

1. Fry the shrimp in a pan greased with oil;
2. Place the couscous on the plate, perhaps with the aid of a mold, pour the broth in the dish and garnish with shrimp. Spolverateci above the grain of pistachios advanced, put two whole pistachios incima and bring to the table.

Genotype Of Cystic Fibrosis

swordfish and tuna with smoked onion marmalade and leek risotto

The pate smoked tuna and swordfish is a real delight with red onion marmalade then there is divine. We used it as an appetizer to a delicious dinner, knowing that would surely have met with great success ... and so it was!

Ingredients for 8 people around

- the pate
- 100 gr of smoked swordfish
- 100 gr of smoked tuna
- 100 g butter
- juice
of half a lemon - 10 g onion, finely chopped
- 2 dl cream
- other slices of smoked tuna and swordfish eg

line the bowl for the onion marmalade
- 1kg red onions
-
125 gr sugar - 125 g butter
- 1dl
red wine - 1 dl of white wine vinegar

THE PHOTO-RECIPE

Preparation

for pate
1. Soften the butter and mount it (we used the food processor ... is a practical need for this preparation). Chop the slices of smoked tuna and swordfish, helping with the knife and add to butter while continuing to run the amenities of the robot blade and then add the lemon juice and minced onion. Do
go for about 20 minutes.



2. Stop the robot. Whip the cream and add to mixture, stirring gently with a spatula.



3. Line a bowl with the pellicala and applied around the slices of smoked tuna and swordfish (maybe alternateli ... so it's nice!), Pour in the mixture, making sure to take the good shape of the container and close with the film .
Place in the refrigerator for at least 5-6. After this time, the pate is ready, remove from refrigerator and the mold on a plate.



For the onion marmalade
1. Cut the onion into julienne strips. Melt the butter in a saucepan and add the onions ... cover and let simmer for an hour good low heat, stirring occasionally.



2. After this time add the pumpkin, turn up the heat and let it caramelize. After a while, 'add the red wine and vinegar and let soften for about 15 minutes.
Once ready turn off the heat and cover until ready to serve,



Presentation
Cut the pate into slices or wedges (depending on the shape of the container), put on your plate, decorated Accompany them with a pleasure and onion jam and bread Cristini.

Brookstone Phantom Helicopter Problem

toma



With the arrival of the first cold it's nice to pamper yourself with a creamy risotto ... then this is really delicious, sweet and easy to do!

Serves 4



For the risotto
- 5 cups of coffee full of rice
- 2 leeks
- 120 grams of real Toma Piedmontese
- 80 g
butter - a thick slice of ossocollo aged (maybe the spek)
- 1 liter of broth
- salt and pepper

For wine reduction
- 1 / 2 liter of Barbera
d'Asti - 3 tablespoons of acacia honey


THE PHOTO-RECIPE

RECIPE

Prepare the wine reduction

1. First, the wine reduction: heat a small pan, pour in the honey until it will be a little 'carammellato and then pour the wine. Stir frequently and simmer over medium heat until it is covered ridotto.Far stand for 10 min before pouring it on the plate so that it assumes the right consistency.



careful not to reduce it Do not use too much honey or otherwise harden too much when you are not paid on piatto.Se experts recommend you try it first, we did two or three attempts before you get the right consistency ...

Prepare risotto

1. Here we go! Cut the leek into pieces by the washers and then cut further with a knife (not too much, it's nice to hear the pieces!). Put the cut leeks in a bowl full of cold water and let it rest for half an hour to sweeten it a bit '.
Take the cheese into small pieces and let it help you with a knife and set aside.
Meanwhile, heat the broth you.



3. Go with the rice: Heat the pan, melt 50 gr. of butter and add the leek, when it is well wilted, add the rice, stir well and toast.
Now add a little 'time to the broth until the rice is ready.
A little 'taste before you turn off the heat and add salt if needed.





Plate Preparation 1. We're almost there ... to fire off, add the Toma Piemontese and mix the rice with the butter, stirring well REMAINING.
Place the risotto in the center of the plate, let us fall somewhere cube of ossocollo (or smoked ham), sprinkle with pepper, then add the wine reduction with the aid of a spoon.



Serve immediately!

Italia Blue Bang Bros Streaming

Cannoli

The task given to us was to prepare a treat for the birthday of Sylvie's mom Helene ... our passion for the ricotta and Andrea's obsession for the supremacy of Sicilian cuisine led us to make these beautiful cannoli ... Of course we also wanted to make waffles, otherwise there seemed to cheat! Yummy!!

Ingredineti for about 30 cannoli



for wafer
- 300 grams of flour
- 60 grams of lard
-
2 egg whites - 2 tablespoons sugar
- 1 tablespoon white wine vinegar
- 2 tablespoons unsweetened cocoa
- a bit 'of Marsala
-

salt for the filling
- 1 kg of ricotta
-
500 gr sugar - 150 gr
candied fruit - 150 g of pistachios (not salted ones!)
- 150 grams of chocolate chips to decorate


-
pistachio nuts - candied fruit
- sugar


Preparation

Wafers

1. Prepare the dough. Sift the flour into a ciotolona, \u200b\u200barrange a mound, add sugar, cocoa powder, a pinch of salt, vinegar, egg white, lard and begin to knead, adding a few tablespoons of marsala depending on the consistency of 'dough.
energicamete Knead with your hands and let rest in refrigerator, wrapped in a cloth for a couple of hours.



2. Roll out the dough. after this time, take the dough from the refrigerator and roll out the dough ... you can use a rolling pin, but if you have the "machine" is much more convenient and the result is the same. We have rolled out up to the value 5.



3 Prepare the cannoli. comes the fun! spread the dough, using the metal rods (which we bought specifically for this recipe!) obtained a measure of the squares and roll them as you see in the picture.
careful to fasten the cannoli, otherwise you will fry while the ... if you deem it appropriate incolatelo helping with albumen.



4. And now you fry! Bring one of those tweezers wok or something ... Take the tubes with metal around the dough and dip them in hot oil and fry for a minute: the cannoli will swell and when it will be darkened a bit 'remove it. It must be nice crispy.
Remove carefully from the cylindrical metal cannoli and let stand vertically, dabbing with a paper towel to dry the oil from frying.



The filling

1. Ready to lick your fingers! Remove the ricotta, add the sugar, mescaolate well until mixture is smooth and put to rest in fridge half an hour.
After this time, return the mixture and add the chocolate chips, candied fruit and crushed pistachios. Stir and mix well. Enjoy and let stand until ready to fill the cannoli.



Coposizione and decoration

1. Fill the cups. With the help of a spoon or a bag with a few, fill the capsules with the mixture of curd preparation.
2. Go fancy. time to decorate this trick, cut a bit 'of candied fruit, pounded a bit' pistachio ... used in short anything you like and decorated the cannoli ... also the eye wants its part. Finally
Sprinkle with icing sugar and cannoli are ready!