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Chocolate mousse with horse



Here's an easy dessert easy and successful ... and the chocolate is never wrong!

Ingredients for 4:



-
4 eggs - 4 tablespoons milk
- 120gr of dark chocolate
- 6
spoonfuls of sugar - a little 'rum
- cream mount pleasure
-
icing sugar - pistachios

Preparation

1 Divide the egg yolks by and put in two bowls. Melt the chocolate cut into pieces in a saucepan adding us a bit 'of milk . When the chocolate has melted, add the sugar and rum, stirring quickly add the chocolate to the yolks and mix well together and mix well.



2 Whip the egg whites until stiff , gently add them to chocolate, stirring gently. Pour into cups and refrigerate for at least an hour.



3 Do mount the cream, sweetened with a bit 'of sugar . Before serving take out the cups from the refrigerator, garnish with whipped cream and pistachio spolverateci above beaten.

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Braised celery cream



you know those situations where you do not have that great in the fridge, but still want to treat you well? .... Here: we had a nice piece of horse meat (traditionally eaten in Padua) and the rest we have invented as they were the ingredients. The end result was excellent!

Ingredients for 4:




For meat - 800 grams of horse meat
-
2 carrots - 2 stalks of celery
-
1 large onion - 3 cloves
- 4 juniper berries
-
2 bay leaves - 1 clove garlic
-
a pinch of flour - 1 / 2 the red wine
- bacon slices
-
salt - pepper

For the cream of celery
- 500 grams of celery
- 2-3 potatoes
-
milk to taste - salt

Preparation:

1 Prepare the vegetables: Peel and chop the onion , cleaned and sliced \u200b\u200bthe carrots , clean, and do celery into small pieces. Put everything in a large pot, over low heat and add garlic, bay leaves broken in two, crushed juniper berries, add the red wine and finally the piece of meat after larded . Add a pinch of flour .
Cook slowly ... slowly ... slowly ...



2 prepare the filling: In a saucepan bring to a boil and salt water into the tuffateci celery, cook it and then pass it with an immersion blender. Boil the potatoes
, peel and shake it together with the past celery and add a little milk until you reach the desired creaminess. Season with salt.

3 it! After 2 and a half hours of cooking, pull out the meat from the pan and slice.
If you need while you continue to cut the meat to the sauce to go into the fire to make it. During cooking, more if needed, add a little 'vegetable broth.

Presentation:

Place in the middle of the plate the meat, add in the sauce above, together with the cream of celery on the side ... a little olive oil and season with salt and pepper.

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Pasta with sardines



pasta with sardines is one of our favorite meal! The preparation is simple but requires a bit 'of time especially if you have not already found the fishmonger clean the sardines. Finally ... if you do not have wild fennel Sicilian prepared another dish: fennel is good that it gives the pasta with sardines that heavenly scent!

Ingredients for 6:



- bucatini
550gr - 800gr of sardines cleaned, boned and headless
- 60 gr raisins
- 60 grams of pine nuts
- 3-4 tablespoons of tomato sauce
- 1 large onion
- 1 packet of saffron
- 300g of fennel
- 1 handful of breadcrumbs
-
a bunch of parsley - 1 clove garlic
-
salt - pepper

PREPARATION

1 wash fennel, hulled and sliced \u200b\u200binto small pieces. Heat to boiling water (salted) the pasta with fennel, cook it for 10 minutes, drain, keep it aside and to preserve the acua Quoc then the pasta.



2 For the sauce: Cut the onion into small pieces and cook it with a little oil and garlic . Add the tomato , to cook a bit ', then add the pine nuts and the raisins and cook slowly.



3 Now sardines. When the sauce is almost ready, add the sardines cleaned, boned, scaled and without heads, stir occasionally and cook 15 minutes until the sardines do not break up for good. Set aside 6 fillets of sardines (to complete the dish).



4 Fennel ... that smell! Continue cooking, adding the fennel , mix well and add to the sauce then the contents of a packet of saffron dissolved in warm water. Mix everything together, season with salt and pepper, and finish cooking the sauce should not be dry.



5 Here it is! Boil the water you used before for the fennel and blanch the tuffateci bucatini . In a pan with a little oil fry the fillets 6 Sardinian kept aside.
In a small pan to blow up a bit 'of pan crumbs with oil, turn off the heat and add the chopped parsley.
Drain the pasta, put it in the pot and add on a fillet of Sardinia, a sprinkle of bread crumbs and parsley, bring to the table and enjoy your meal!