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filling of ricotta and Nutella

Sunday, like all Sundays are respected, I made a nice finish on a sweet cake for lunch. This time I chose a cake for a long time I wanted to prepare, was inside of my list of recipes to do. "recipe me ' He gave my friend Anna, who in turn 's got it from his sister, I took the liberty of changing one ingredient: the original recipe included the use of black cherry jam, (which I really like the way) but, at the request of my son, I replaced the Nutella, and what to say in front of such a request ..!

The ingredients are those of a normal pie crust, to see them click here , more add:

-250 g cheese

-Nutella

Sift flour

unite sugar

the baking powder

a pinch of salt

vanillin

1 egg

butter at room temperature, cut into pieces

and cottage cheese.

Mix all ingredients until a palla.Il compound is much softer than normal pastry and added a bit 'of flour to help me make the ball. The

Cover with plastic wrap and let rest in refrigerator for an hour.

After this time, roll out the pastry and place it in the pan.

will leave a bit 'of dough aside and instead of the usual stripes will do the molds with the cutters.

For all gourmands of the world this time is a "cult" as they say in advertising "... that the world be without Nutella ..."

So spread the pastry with Nutella plenty without touching the edges.

place on top of our molds, which are almost like biscuits

Bake at 180 degrees in 20-30 minutes depending on your oven.

Cool out of the oven.

And here is our cake ready.

I was surprised by its MORBIDEZZAA!

Simple ... but very good.

Technorati Tag: Torte , Pasta frolla , Dolci

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meatballs in tomato sauce Tagliatelle

Le polpette al sugo sono un classico che va bene in qualsiasi modo,già sia come secondo accompagnato di una bella fetta di pane per fare la scarpetta,o con della polenta calda con sopra del taleggio appena sciolto,o,semplicemente come condimento per un bel piatto di pasta.

Gli ingredienti di cui avremo bisogno sono i seguenti:

-500 gr di carne di vitello o di maiale

-100 gr di formaggio grattugiato

-3 uova

-prezzemolo tritato

-100 gr breadcrumbs

-3 cloves garlic

-salt-pepper-nutmeg

-virgin olive oil

-1 pack of tomato-basil chopped

In a bowl mix the meat with the bread, cheese, eggs, 1 chopped garlic, parsley, salt, black pepper and walnut moscata.Mescoleremo all ingredients and form a ball we leave to rest for an hour in the refrigerator.

After this time we will make the meatballs the size of a walnut.

In a saucepan, pour the olive oil and fry 2 cloves of garlic will do. Just showing golden

add the tomato sauce begins to boil and when

pour the meatballs inside.

Cook for 20 minutes over low heat, turning them from time to volta.Qualche minutes before finishing cooking sprinkle with fresh basil.

is ready for lunch today! I

I have combined with a 7 grain bread with an excellent Pinot Noir and

Technorati Tags: Meat

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"Straw and Hay"

was a bit 'of time that I wanted to prepare the noodles straw and hay, and so this moment has arrived today and I brought finally at the table.

The proportion to make fresh egg pasta is:

1oo grams of flour = 100 gr +1 large egg pasta dough in yellow

But to make fresh pasta green must add to that proportion of 100 g spinach, then:

100 grams of flour egg +1 +100 g = 100 grams of spinach pasta

Then the necessary ingredients for 4 people:

For the fresh egg pasta:

- 200 grams of flour

-2 large eggs in yellow paste

For fresh pasta green

-200 g flour

-2 large eggs in yellow paste

-200 grams spinach

For the sauce: butter-

-100 grams of grated Parmesan or Grana Padano

Sift the flour onto a mound

and pour in the middle of the floor uova.Sbatteremo eggs with a fork

and then spent working the dough with your hands for at least 10 minutes.

Form a ball

we cover with plastic wrap.

let rest in refrigerator for at least 30 minutes.

Boil and chop spinach.

Now prepare the dough green, we will repeat the same steps as before: sift flour,

pour the eggs in the center of the fountain

and add the spinach.

will work for well over 10 minutes

we'll have a ball

the Cover and let stand in refrigerator 30 minutes.

to pull the dough I use my Imperia.

First we will pull the sheets

and then we will make the noodles.

I leave them to dry in stendipasta .

We will do the same with the other dough, will pull the sheets and we will make the noodles.

At this point the dough is ready to be cooked.

If you have not made more and you will be using at the moment, let it dry well before storing.

Put salted water to boil and cook for few minutes, 2 or 3, depending on if you like more or less with a walnut dente.Condiremo of butter and plenty of grated cheese.

Bon appetit!

Technorati Tags: fresh egg pasta