Archive for March 2010

There was once a beautiful maiden-haired blacks as ebony, lips as red as strawberries and skin as white as the snow that did not require much in the world if they can not learn to use wisely its beautiful little hands to prepare many wonderful goodness and delight his realm. One day Snow White, that was his name, taken from a moment of great inspiration was his own room: chocolate, cream, pears, sugar, vanilla and whatever else your creativity indicated at that time, creating a fabulous panna cotta Chocolate and pears. And so when the cook cleverest of them all asked her mirror: "Mirror, mirror on the wall, who is the cleverest of them all?" The mirror replied: "You, my queen you're always very good, but Snow White is more good you. " The cook then, after verifying such great talent in person, decided to publish this wonderful recipe and to welcome Snow White in her blog. In short: thanks Clare for this delicacy, I hope is the first in a long series.

Ingredients
For the panna cotta:
100 g of dark chocolate
150 ml fresh cream
250 ml of whole milk
12 g of gelatin in sheets
50 g of granulated sugar
a vanilla bean
For the caramelized pears:
4 pears conference
1 shot of rum
juice of 2 lemons
a tablespoon of powdered sugar
cocoa

Process
For the panna cotta:
Put the gelatine to soak in cold water. Coarsely chop the chocolate. In a saucepan, pour in the milk, cream, sugar, vanilla bean seeds and the chopped chocolate. Bring to a boil over low heat, stirring occasionally. Once cooked remove from heat and add the squeezed gelatine. Stir about 3 minutes to dissolve it completely. Pour into the molds, let cool and place in refrigerator for 2 hours.
For the caramelized pears:
Wash the pears, cut them in half and slice into wedges for the length. Place in a bowl with the lemon juice and rum. A plate lined with parchment paper, place the slices of pear, sprinkle with icing sugar and bake in the oven with the hot grill for about 5 minutes. Once ready the slices of pear, saucers decorated as desired. I used the cocoa powder and top with chocolate.

But who says it takes no turnovers in the cheese? It takes all right! I had to call them turnovers Bari because apparently not all of them there like we do, but I assure you that the sprinkling of fairy dust enhances the flavor of the mozzarella and tomato and makes them irresistible ... In fact those with pecorino is the light version because the originals are stuffed with ricotta scicuante, or strong, whose preparation starts from fresh sheep's milk ricotta, which is placed in closed containers where clay is stirred daily until complete acidification, a process that gives it a particular and intense flavor. Personally I prefer the light version, with no particular flavor too, basic condition for being able to eat a go go. And yes, because it is tradition that every time they are prepared, must start the race to those who eat more, or who beats the record of those eaten the previous time. Every family has its unbeatable Bari devours turnovers. I could never get past the fifth, but someone in my house has eaten up to twice in a single tranche ... no names ... Matthias true? (^ _ ^) But the turnovers as well as a time of family gathering is also a great reason to meet up with friends. The panzerottata you see in the picture was organized at the home of Olga, born Bari and Lecce character and only lovoro, demonstrating the fact that we do not like them makes them none ... The guests? Lecce and Brindisi! (^ _ -) I do not want, but we must recognize the primacy!
Ingredients
For the dough:
750 g of flour 00
250 of semolina flour (to make them slightly crunchy)
2 teaspoons of salt
1 tablespoon olive oil
2 cakes of yeast
About 500 ml of warm water
For the filling:
800g tinned fresh mozzarella (mozzarella is drier)
chopped tomatoes
100-200 g pecorino
Procedure:
Pour the flour on a pastry board, creating a void at the center where sbriciolerete the yeast and add sugar and oil. Formed another little hole in the flour to put inside the salt, so that does not come into direct contact with the yeast. Pour warm water in the hand by hand kneading flour for a good 10 minutes until a soft dough that clings to the work plan. Form a ball and let rise for an hour. Meanwhile prepare the filling by placing the braid of mozzarella into cubes in a colander and add the diced tomato. Let drain for one hour finchènon is thoroughly dry. Divide the dough into balls of about 35 grams each. Roll out the dough into disks and walk over the dough and sprinkle with mozzarella cheese. Close by pressing the edges with your fingers and move the wheel to eliminate excesses of dough. Makeup closing turnovers: do not overdo it with the flour on the table when spread out the mass, otherwise the flour will eliminate the moisture needed so that they close efficacemente.Evitate that touches the edges of the seasoning otherwise bathe and do not close again and will open in a frying and lose all the stuffing ... Once closed (board 4 at a time) and fry them quickly during operations continue to hold the mass covered and away from drafts. I fry in peanut oil and fryer, but you can also use a pan deep enough to not allow the panzerotto bottoming out. The oil should not smoke. I regret not having had time to photographing a opened with all the filling runny, but it was playing the race! AhAhHAhHAhAhah!! (^ _ -)