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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.

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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.