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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!

What Is Inbound Into Customs

moussaka

Another dish that we carry from our holiday Greek this summer is this wonderful moussaka. .. a tile of scents and tastes very good, but not light! Despite this we have had for car and now that we are no longer in Greece, the cook there with us ... try it!

Ingredients

-
4-5 eggplants - 5-6 potatoes
-
sauce - 700 g minced veal
-
4 tomatoes - 2 onions
-
1 bay leaf - 1 clove garlic
- rosemary
-
two juniper berries - 1 clove
-
1 carrot - 1 celery stalk
- a glass of red wine
-
parmesan - olive oil
-
salt and pepper - 1 quart of oil for frying


Preparation

1. Prepare the sauce: chopped onions, celery, carrot, peeled and crushed garlic. Meanwhile, blanch the tomatoes, remove skin and seeds and cut into small pieces.
In a saucepan heat a little oil, add the garlic and when the oil is hot add the onions, celery and carrots. Let dry well for about 10 minutes (go to eye ... but what is more or less time).
Then add the minced veal and sear it over high heat stirring well after a while 'Add wine, stirring constantly for 5 minutes and turn the heat down.
Now add the tomato blanched previously, the rosemary, bay leaf, juniper berries, clove ... a bit 'of salt, a little' pepper, close the pot with a lid and simmer for about an hour.



2. Potatoes: in the meantime, take the potatoes and let them cook for about 10 min in a pressure cooker with a little bit 'of water. Once cooked, cool them under running water, peel and cut into slices. Be careful, you cut them into slices without crushing, so you should keep them just a little 'back to cooking, so that they remain a bit' hard-boiled.



3. Eggplants. You know parmigiana? ... Behold, the same way you do: Cut the eggplant into thin slices, let them rest for about half an hour with salt. After this time, wash them under water to remove the salt, let them dry on a cloth and fry in a pan with hot olive oil for about two minutes per side.
Once fried, the best you can wipe the oil from frying the eggplant, moussaka otherwise be too oily and heavy.

Composition



slightly Grease a baking sheet and make a layer with the sliced \u200b\u200bpotatoes and add a pinch of salt.
Make another layer of fried eggplant and then cover with a generous layer of sauce.
Continue adding another layer of potatoes (salt), then a layer of eggplant and again plenty of sauce.



Continue with a layer of sauce and finish with a generous sprinkling of Parmesan cheese.
Then put the pan in the oven for about 30-40 min to make a nice crust on it.



A tip ...
let cool and store in refrigerator. Serve very hot the next day.

Unhandled Error Gta Vice

Turnovers

These are pleasure-really: good good, those things that ... one leads to another and not to eat finiresti ever! The
turnovers are a specialty of Puglia and the recipe we have been taught by Ross at a dinner at his house a little 'time ago ... we hope to be lived up to repeat this dish today!


Serves 25-30 panzerotti

For the dough:
- 1 kg of flour
00 - 25 g of yeast
- 0.5 liters of warm milk (about)
- 1 tablespoon
sugar - 1 tablespoon salt
- 2 tablespoons vegetable oil

For the filling:
- 700 grams of mozzarella
- 150 grams of mortadella
- 400 grams of tomato pulp
- 50 grams of pepper
-
oregano - salt and pepper


Preparation

1. Prepare the dough. Pour the milk into a cup, add sugar, baking powder and seed oil, stir and pour into a bowl with the flour inside. Mix well with a wooden spoon first and then begin to knead with your hands. Quanfa the dough will take consistency, add salt and continue to knead for about 15 minutes. Finished mix, let stand for an hour to make dough rise.



2. While dough is rising prepare the ripening. Cut the mozzarella into small cubes, the sausage into small pieces and put them in a bowl. Add the chopped tomatoes, grated pepper, oregano, a bit 'of salt, a little' pepper and mix. The compound should not be too watered down, so if you need to dry the tomatoes and mozzarella, before mixing with other ingredients.



3. Prepare panzerotto. After rising time, take the dough and roll out a small loaves. Obtain portions of loaf and roll out with rolling pin to draw a veil (not too thin though) the size of a CD.



Put the contents of a spoon plenty of sauce over the dough and close the panzerotto crescent, taking care to close it well.



4. Finally cooking! In a saucepan bring to room temperature and seed oil rfiggere the turnovers until it becomes a beautiful color of sea bream. Get them out of the frying oil drain well and place them on absorbent paper towels.
Serve hot.

Big Size Clothes In Singapore For Men

Greek salad with zucchini fritters

... and continue with Greek cuisine, always thinking of Our mythical holiday ... and how could we not offer the popular Greek salad? And here it is really easy and good!

Serves 2



- 1 cucumber
- 3 ripe tomatoes
- 4 sweet peppers
-
kalamata black olives - 1 red onion
- 200 g Greek feta
-
oregano - salt and oil


Preparation 1. cut the onion in thin rings and soak in cold water for about ten minutes to soften a bit '.
sliced \u200b\u200bcucumber, sliced \u200b\u200btomato, fresh chillies and washers and pour the mixture into a bowl. Season with salt and oil.
2. Now add the onion, kalamata olives and feta. Sprinkle with a pinch of organ, add a little oil on the feta and serve.