INGREDIENTS: For the dough: 2 Eggs 100g Butter 100g Granulated white sugar 250g All purpose flour 1 tsp Baking powder 50g Pine nuts 1 Apple 1 tsp Cinnamon 30g Demerara sugar 2 tbsp Icing sugar For the custard: 2 Yolks 100g Corn flour 100g Granulated white sugar 200 ml Milk ½ tsp Vanilla extract DIRECTIONS: For the tart dough: Mix the flour and the baking powder in a large bowl,
Ingredients: 350g Pie crust dough 2 Granny Smith apples 70 g Peach or apricot jam 1 Egg yolk 30 g Water Directions: Preheat the oven to 180 degrees. Peel and core the apples, cut in halves and then in thin slices (approximately 4 mm thick). Soak the apples’ slices in cold water with lemon juice to prevent apples from browning. Mix the jam and the water in a small pot
4 servings INGREDIENTS 320 g Spaghetti 400g Ripe cherry tomatoes 400g San Marzano tomatoes 10 Fresh basil leaves 2 Gloves of garlic Grated parmesan cheese Grounded chilli pepper Salt Extra virgin olive oil METHOD Bring a pot of water to a boil. Wash the San Marzano tomatoes and drop them into the boiling water for few seconds. Move the tomatoes to a bowl with ice-cooled water to block the cooking.
INGREDIENTS 200g Unsalted butter 4 Eggs 240g Almond flour 140g Corn flour 2 Lemons (zest and juice) 2 Oranges (zest and juice) 1 tsp Baking soda 2 tbsb Honey 4-5 tbsp Caster sugar 1 cup Water Cake pan PREPARATION Preheat the oven to 170 degrees. Grease a cake pan, and line the bottom with a round piece of parchment paper. Soften the butter to room temperature, then add the honey
Ingredients: – 750 grams or 3 cups of unsalted whole almonds roasted in a frying pan – 1 kilo of single zero flour – 800 grams of sugar – pinch of salt – 7 eggs – 2 teaspoon of vanilla – 1/2 packet of yeast – 20 grams of baking powder – 150 grams of melted butter Directions: On a large flat surface like a counter or table, create a
INGREDIENTS: 1 Cup Ricotta, fresh if possible, or sheep’s milk ricotta 12-16 fresh zucchini flowers 3 tablespoons extra virgin olive oil Freshly ground black pepper Fine sea salt 1 Tablespoon minced fresh basil HOW TO: If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool water, then spin-dry in a salad spinner. Removing the stamens is unnecessary. Pack the ricotta
Ingredients: 2l water, 1 large carrot, 1 whole red onion, 1 whole celery stick, salt Preparation Place the water, the whole carrot, the red onion and the celery stick in a large pot and bring it to boil covered on a high heat. When the water starts boiling add a table spoon of salt, turn the heat to medium and leave cooking for 60 minutes without closing the lid completely
INGREDIENTS- 2 servings 180 g Arborio rice 1 L vegetable broth 3 Courgettes 50 g Gorgonzola cheese (Italian blue cheese) 200 ml Fresh single cream 1 Shallot Extra virgin olive oil Truffle-flavoured extra virgin olive oil Basil Parmigiano Reggiano METHOD Peel and chop the shallot finely. Prepare a litre of vegetable broth and bring it slowly to boil. Gently heat a couple of table spoons of extra virgin olive oil
INGREDIENTS 300 g Fresh cherry tomatoes, peeled, chopped 500 g Good quality tinned tomato sauce 500 g Stale rustic bread, chopped in thumb-size chunks 1 Carrot 1 Onion 1 Celery rib 1 Bunch of fresh basil 35 g Extra virgin olive oil 2 Cloves garlic 2 g Salt 2 g Ground black pepper Place 1 liter of water in a large pot. Rinse well the carrot, the onion and the
INGREDIENTS • 800 g Cod loin or fillet, desalted • 50g Cherry tomatoes or canned peeled tomatoes • Plain flour • Parsley, finely chopped • 2 Clove garlic • Black pepper • Salt • Extra virgin olive oil METHOD Chop the cod into 100g chuncks. In a large pan pour some extravirgin olive oil and add crushed garlic. Let it brown on medium heat and then add tomatoes and adjust
