Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta

Is a gourmet proposal that combines goodness and lightness. The delicious homemade rocket pesto, the artichokes quickly blanched in acidulous lemon water and seasoned with a drizzle of extra virgin olive oil and salt, remain firm and fragrant while maintaining their nutritional virtues. Everything is enriched with stracchino and ricotta. Although they may seem like many ingredients, they blend perfectly in a harmony of flavors, while still remaining distinguishable. A simple dish to prepare, enjoyed by the whole family. It is a fresh and tasty alternative for hot summer days, ideal for a quick lunch or dinner to enjoy in the company of friends after a day at the beach. Also perfect for watching a football match cheering on your favorite team, to be enjoyed both hot and cold, and to take with you for a packed lunch. It is the queen of Made in Italy street food, a very simple preparation that, thanks to its goodness, has crossed the borders of our country and is loved all over the world. This thin bread has gone through the centuries. From a symbol of the "bread of the poor", so called because it is made with humble ingredients and within everyone's reach, it has now become a widely consumed product. Only wheat flour, lard, natural sourdough, baking soda, salt and water. The piadina is spread thick in the north, thinner in Rimini and Riccione, with many ideas for filling it: from the traditional classic, with raw ham, squacquerone and rocket, to the vegetarian version, another classic with cheese and vegetables. Now let's see what we need to make our Classic Piadina E.V.O. with Rocket Pesto, Artichokes, Stracchino and Ricotta. Ingredients 4 Piadina 150 grams of Rocket Pesto 200 grams of fresh artichokes 1/2 lemon juice 100 grams of fresh ricotta 100 grams of stracchino cheese rocket to taste salt extra virgin olive oil Ingredients for the rocket pesto 100 grams of rocket leaves 10 basil leaves 5 mint leaves 1 clove of garlic 50 grams of pine nuts 50 grams of hazelnuts 50 grams of almonds 4 tablespoons of grated pecorino cheese 4 tablespoons of grated parmesan cheese 4 tablespoons of extra virgin olive oil salt Procedure Let's proceed with the preparation of the pesto. Carefully clean the arugula, basil and mint leaves with a gentle cloth. Peel the garlic and put it in the mortar with a pinch of salt, starting to pound. Add the leaves and continue to pound until you get an intense green mixture. Add the pine nuts, almonds, hazelnuts and grated Pecorino cheese, alternating them with extra virgin olive oil. Continue pounding until you get a creamy sauce. Let's prepare the artichokes. Cut the cleaned artichokes in half, remove the "beard" and cut them into thin wedges. Put them in a bowl and season them with the juice of half a lemon, salt, extra virgin olive oil and parsley. To enjoy the Piadina to the fullest, do not use the microwave, but heat it 1 minute on each side and then fill it with a generous layer of rocket pesto. Distribute the seasoned artichokes, stracchino cheese, ricotta and a few rocket leaves. Our Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta is ready to be served.

Savory Mezzelune alla pizzaiola

Savory Mezzelune alla pizzaiola are a leavened dough proposal stuffed and baked in the oven, a sort of small, delicious calzone, perfect as a snack during the day, as a quick lunch or as an appetizer. A simple dough leavened with brewer's yeast, richly stuffed with a Mediterranean flavor with tomato, olives and fontina. We can also stuff it with spinach and mozzarella, with ham and cheese, with peppers and gorgonzola...with everything our imagination suggests. Now let's see what we need to make our Savory Mezzelune alla pizzaiola. Ingredients for the dough 400 grams of white flour warm water to taste 5 grams of pizza yeast 30 ml of extra virgin olive oil a teaspoon of granulated sugar salt Ingredients for the filling 800 grams of ripe tomatoes 1 clove of garlic extra virgin olive oil salt 200 grams of fontina cheese black olives to taste oregano to taste Procedure In the planetary mixer we put 400 grams of 00 white flour, crumble the brewer's yeast 8 grams, the teaspoon of granulated sugar and as much warm water as necessary to obtain a smooth and homogeneous dough. Add the extra virgin olive oil, 30 ml and work for another 5 minutes. Put the dough obtained in a bowl and cover with a damp cloth and let it rest until it doubles in volume. Wash the tomatoes and cut them into large pieces, put them in a pan with a drizzle of extra virgin olive oil and a clove of garlic and cook for about ten minutes. Season with salt. Take the leavened dough, roll it out with a rolling pin and create circles with a pastry cutter; inside each we put pieces of tomato, diced fontina cheese and olives without the stone; Close in a half-moon shape and place them in a pan with parchment paper, brush the surface with oil, place a tomato and oregano fillet and bake at 180 degrees for about 20 minutes. Our Salty Mezzelune alla Pizzaiola are ready to be served.

High and Soft Focaccia with Sicilian Caponata

Is a simple but tasty savoury leavened product, which contains the authentic flavours and traditions of Sicilian peasant cuisine. Its lively and spicy flavor is the essence of Sicily: genuineness and goodness to share with family and friends, in an atmosphere of pure conviviality. In Italy, focaccia is one of the most loved and appreciated baked goods by everyone, young and old. It is the ideal street food, an extremely versatile preparation that can be enjoyed sweet or savory, stuffed or plain. It boasts ancient origins and deep roots in our tradition. Each Italian region has its own typical version of focaccia, linked to popular tradition. The base is almost always the same: flour, water, salt and yeast. A dough similar but not identical to that of pizza, with a surface covered with air bubbles that retain the oil and the aromas of the ingredients with which it is seasoned. The variations, however, are many: in the processing, in the thickness (high and soft or low and crunchy), in the quantity of oil and in the seasonings. Focaccia is perfect for lunch, dinner, as an aperitif or to take with you for a lunch in the office or a trip out of town. Now let's see what we need to make our High and Soft Focaccia with Sicilian Caponata. Ingredients for the focaccia 600 grams of white flour 8 grams of brewer's yeast 1 teaspoon granulated sugar 120 ml of organic extra virgin olive oil 1 jar of Sicilian Caponata 1 Smoked Provolone Steps To prepare the focaccia, crumble the brewer's yeast in the bowl of the planetary mixer and add a teaspoon of granulated sugar. Mix well, then pour in the water and start the mixer. Add the sifted 00 flour, a little at a time. Add the extra virgin olive oil and salt, continuing to knead the dough until you get a smooth and well-strung consistency. Grease a bowl and place the dough on it. Cover with a cloth and let rise for about two hours, until doubled in volume. After the rising time, transfer the dough to the work surface and deflate it gently. Make three folds, cover with plastic wrap and let it rest for another 30 minutes. Take the dough, roll it out on a baking sheet greased with oil, cover again and let it rest for another 10 minutes. In the meantime, preheat the oven to 200°C. With the knuckles of your fingers, make the characteristic holes on the surface of the dough. Pour 1/2 glass of water mixed with 1/2 glass of oil and distribute it evenly over the focaccia. Add the Sicilian Caponata and slices of Smoked Provolone. Bake for about 18 minutes.

Tigelle, stuffed with Ricotta and Sour Tomatoes

Are delicious round scones, typical of Emilia Romagna. Perfect as an aperitif, for a Sunday brunch, a convivial lunch with the family or an informal dinner with friends, these small delicacies contain all the flavor of tradition. Also known as Crescentine, tigelle represent a gastronomic icon of the Modena Apennines. They are served hot, freshly cooked, cut horizontally in half and stuffed as desired: they are ideal both for sweet fillings, with creams, jams or fruit, and for savory fillings, with cold cuts, cheeses, meat or fish. Imagination has no limits! Originally called "crescentine", these scones come from poor peasant cuisine. Made with flour, water and salt, they were prepared by the women of the house for their husbands who took them to the fields as accompanying bread. Their simplicity and goodness immediately made them popular, so much so that they also conquered Bologna, where they took the name of "tigelle". The term "tigelle" derives from the discs used for firing, made of refractory material such as clay, clay or river stone powder. The discs, about 10-12 cm in diameter and 2 cm thick, often had a decorative motif in the shape of a flower or star, a symbol of the flower of life or the Celtic rose. During cooking, scones were placed between these red-hot discs and wrapped in chestnut leaves to prevent them from sticking. The original recipe for tigelle calls for a simple dough based on flour, baking soda, yeast, sparkling water and salt. Over time, however, many variations have arisen: among the most common we find the addition of lard, butter or granulated sugar. Now let's see what we need to make our Homemade Tigelle Stuffed with Ricotta and Sour Tomatoes. Ingredients for the tigelle 550 grams of white flour 60 grams of lard 10 grams of fresh brewer's yeast 1 teaspoon granulated sugar 200 ml sparkling water 150 ml of milk a pinch of salt Ingredients for the filling 500 grams of fresh ricotta 2 tablespoons of Parmigiano Reggiano extra virgin olive oil salt freshly ground black pepper 1 jar of Sour Tomatoes Steps Crumble the yeast in a bowl, add the granulated sugar and sparkling water, and mix until everything dissolves well. In another bowl we put the flour and salt, then add the dissolved yeast, milk and start kneading carefully. At this point, incorporate the lard in small pieces, continuing to knead the dough until you get a smooth and homogeneous dough. Transfer it to a bowl lightly brushed with oil, cover it with plastic wrap and let it rise for an hour. After the first rising, take the dough and divide it into balls. Place them on a floured work surface, cover them with a cloth and let them rise for another 30 minutes. Once ready, take the balls, give them the round shape typical of tigelle and cook them a few at a time in a non-stick pan lightly greased with extra virgin olive oil. Cook the tigelle for about two minutes on each side, until golden brown, and get ready to fill them. For the filling, mix the ricotta with a pinch of salt, freshly ground black pepper and grated cheese, until you get a homogeneous cream. Fill each tigella with the ricotta cream and add a generous dose of Sour Tomatoes. Serve immediately, still hot.

Stuffed Focaccia in a Pan with Radicchio

Is a fragrant and tasty leavened product, simple but with great taste. It is a focaccia that contains flavors and traditions of home cooking, with a lively and spicy flavor, which evokes all the characteristic aromas and scents of the Mediterranean. It is the quintessence of the simple goodness of genuine food, perfect to share with family or friends in a convivial atmosphere. Fragrant and tasty, this focaccia is ideal to serve in a buffet, as a snack, to accompany days in the open air or as an appetizer paired with cheeses and cold cuts. A recipe that everyone likes, offered in a vegetarian version, suitable for the whole family. The ingredients needed to make it are few and simple: a basic dough with flour, water, yeast, oil and salt, enriched with a tasty filling based on stewed radicchio, walnuts, a delicate béchamel in oil with soy milk and a vegetarian cheese without animal rennet. The result is a focaccia rich in vegetables, colorful and genuine, perfect not only for those who follow a vegetarian diet, but for everyone. Now let's see what we need to make our Stuffed Focaccia in a Pan with Radicchio, Walnuts and Provence. Ingredients for the focaccia dough 280 g of flour 150 ml of water 1 sachet of yeast for savory pies 40 ml of extra virgin olive oil 1 teaspoon of Provence Aromatic Herb Blend Ingredients for the filling 1 large head of radicchio 1 teaspoon of Provence Aromatic Herb Blend 1 white onion 150/200 g of vegetarian cheese without animal rennet walnuts to taste Ingredients for the béchamel sauce 500 ml of soy milk 40 ml of Extra Virgin Olive Oil 60 g of white flour salt Steps Let's start by preparing the dough: in a bowl or in the planetary mixer, combine the flour, baking powder and the Provence – Earth Waves Aromatic Herb Mixture, mix well. Add the water, the oil and start kneading with a fork. Transfer the dough to the work surface and continue to knead it vigorously for about ten minutes. Form a dough and put it in a bowl, cover with plastic wrap and let rise for 30 minutes. Let's prepare the béchamel sauce: in a saucepan, heat the oil and add the flour. Mix well with a whisk and, when the roux is golden, add the hot milk in a trickle, continuing to stir until you get a velvety sauce. Wash and peel the radicchio, then cut it into strips. In a non-stick pan, heat a drizzle of oil and add the thinly chopped white onion. Sauté the onion and, after 4-5 minutes, add the radicchio, salt and cook for another minute. Turn off the heat and let it cool, then add the radicchio to the béchamel sauce. Divide the dough into two equal parts and roll out each part with a rolling pin, forming two discs of equal size. In a pan with a diameter of 28 cm, place the first disc of dough, fill with half of the radicchio, the chopped walnut kernels, pieces of burrata and a little more radicchio and walnuts. Cover with the second disc of dough and seal the edges well to prevent it from opening during cooking. Bake the focaccia for 4 minutes on each side, covering with a lid.

Risotto with Tomato Stew

Is a complete dish proposal, a union of two dishes typical of traditional home cooking; Tasty and inviting, it is one of those dishes that can amaze your diners and that your children will surely like. A delicious risotto cooked al dente, a succulent and very soft meat to be embellished to taste with a little hot pepper for adults who like an extra touch of flavor. Now let's see what we need to make our Risotto with Tomato Stew. Ingredients for the stew 450 grams of veal or beef 1 white onion 2 carrots 1 celery stalk 1 can of tomato puree a glass of red wine 2 glasses of vegetable broth salt extra virgin olive oil sweet paprika chili to taste Ingredients for the risotto 320 grams of Arborio rice a clove of garlic 1/2 white onion salt extra virgin olive oil a knob of butter grated Grana Padano cheese 1 chili pepper if you like chopped parsley vegetable broth to taste 1 tomato wedges Steps First of all, prepare the stew and wash and peel the vegetables, cut them into cubes. Cut the beef or veal into cubes of almost equal size to have a homogeneous cooking. In a large saucepan, put a drizzle of extra virgin olive oil and the vegetables cut into cubes and brown them for a few minutes; Add the diced meat and cook over low heat for 5 minutes, then deglaze with red wine. After the indicated time, add the can of tomato (preferably pulp, peeled or pureed) season with salt, a pinch of sweet paprika (if you like chilli) and cover with two glasses of vegetable broth. Put the lid on and continue cooking over low heat for an hour / an hour and a half. After an hour, put a drizzle of oil in a pot, a clove of garlic and half a finely chopped onion; Continue by adding the rice, toast it and add the vegetable broth a little at a time. Bring our risotto to three quarters of the way through cooking, add the stew and finish cooking. Stir in a knob of butter, grated Grana Padano, parsley or chili pepper in small pieces to taste. Serve with tomato cut into wedges, serve hot. Our Risotto with Tomato Stew is ready to be served.

Cannelloni with Cotechino Ragout

Are a rich and enveloping first course, which combines comfort food with refinement. This recipe is an original and creative proposal, perfect for a festive menu: it is fresh pasta cannelloni filled with a full-bodied sauce with a strong taste based on cotechino, wrapped in a velvety béchamel sauce and embellished with Toma Piemontese, a cheese with a sweet and pleasant flavor, with delicate slightly salty and acidulous notes. Finally, everything is au gratin in the oven, obtaining a golden and irresistibly crunchy crust. In this version, the filling starts with a classic ragout prepared with a sauté of onion, celery and carrots, to which is added cooked and knife-chopped cotechino. Everything is blended with red wine, enriched with tomato sauce and an inevitable touch of chilli. Like many traditional recipes, it requires slow cooking, but believe me, it's really worth it! This dish is inspired by the classic Bolognese meat cannelloni, a symbol of the Emilian tradition, together with lasagna and tortellini, cornerstones of Emilian cuisine made with fresh egg pasta, minced meat and béchamel sauce. Now let's see what we need to make our Cannelloni with Cotechino Ragout. Ingredients for the puff pastry 400 grams of white flour 4 eggs a pinch of salt Ingredients for the béchamel sauce 1 liter of milk 100 grams of Butter + a tablespoon for browning the cannelloni 120 grams of white flour salt nutmeg Ingredients for the tomato sauce 1 kg of ripe tomatoes an onion 2 carrots a celery stalk basil leaves 1 clove of garlic You will also need 1 precooked cotechino weighing 500 grams Mixed for sautéing: 1 celery stalk, 2 carrots, 1 onion 1 sprig of rosemary salt EVTRA virgin olive oil Toma Piemontese Steps Let's prepare the tomato sauce: wash the ripe tomatoes well under running water, cut them into cubes and put them in a pot together with the carrots, a large onion (or two small ones) and a celery stick cut into small pieces. Let's bring everything to the fire. Cook over low heat for about an hour, then, with an immersion blender, reduce the mixture to a puree. Now let's move on to the preparation of the béchamel sauce. In a saucepan, put the butter and bring to the heat to melt. Add the 120 grams of white flour and mix with a whisk, taking care to avoid lumps. When our roux turns golden, add the previously heated milk, pouring it slowly and stirring constantly, until you get a velvety sauce. Now let's move on to the preparation of the pasta. In the planetary mixer, put 400 grams of 00 white flour, 4 eggs and a pinch of salt, then start kneading. Knead the dough until it has a smooth and homogeneous consistency, then transfer it to the work table, cover with an upside-down bowl and let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. Blanch them in boiling salted water for a minute, then cool them by spreading them on a cloth. Now let's prepare the meat sauce. Let's start by cooking the precooked cotechino: immerse the vacuum bag in cold water and, from the moment it boils, cook it for the time indicated on the package. When the cotechino is ready, remove it from the package, remove the casing and cut it into thin slices with a knife. Wash and peel the vegetables, then cut them into thin cubes. In a large saucepan, put a drizzle of extra virgin olive oil, add the vegetables and a sprig of rosemary, and let it flavor. Add the cotechino, deglaze with a glass of red wine and, when the wine has evaporated, add the tomato puree. Season with salt and, if you like, black pepper. Cover with a lid and cook over low heat. (As with any ragù, the goodness depends on the cooking time: the longer it is, the tastier the ragù will be; indicatively, an hour of cooking is ideal). Take a rectangle of lasagna dough and stuff it with our meat sauce. Add a few pieces of Toma Piemontese, roll up and arrange the cannelloni in a baking dish. On the base of the baking dish, pour a drizzle of béchamel sauce, add a few more flakes of Toma Piemontese and a little tomato sauce. Proceed like this until you run out of ingredients. Sprinkle the surface with Grana Padano, another Toma Piemontese and a few flakes of butter. Bake at 180°C until golden brown. Our Cannelloni with Cotechino Ragout and Toma Piemontese are ready to be served!

Tomato Flan on Pecorino Cream

Are a fresh and fragrant vegetarian proposal, perfect as a main course or single-portion appetizer. A simple but refined preparation, ideal for the Christmas holidays and other important occasions. A dish that recalls the genuine flavors of home cooking, perfect for a lunch or dinner with an informal but well-kept atmosphere. This is a nice, colorful and creative idea to open Christmas lunch with elegance, offering a delicious appetizer that will win over your guests. This feast, deeply felt both from a religious and cultural point of view, is lived with joy and anticipation. We are already looking forward to the dishes of New Year's Eve and New Year's Eve, because for us Italians, good food is not only nourishment, but also a symbol of conviviality and tradition. The holiday season brings with it a rich variety of flavors and recipes passed down from generation to generation, making each table unique and special. Now let's see what we need to make our Tomato Flan on Pecorino Cream. Ingredients for the flans 1 kilo of ripe tomatoes 6 sheets of isinglass 1 spring onion 1 white onion a few drops of balsamic vinegar a few basil leaves 1 lemon juice salt to taste extra virgin olive oil For the pecorino cream 30 grams of butter 30 grams of white flour 250 ml fresh milk 130 grams of Pecorino cheese Steps Let's start by softening the gelatin sheets in cold water. In a pan, heat a drizzle of extra virgin olive oil, add the finely chopped white onion and spring onion and let it fry gently. Add the washed, peeled and chopped tomatoes, together with a few basil leaves for an aromatic touch (alternatively, you can use thyme). Season with salt and pepper to taste, then cook over medium heat for about 30 minutes. Once cooked, blend everything with an immersion blender, put the sauce back on the heat and let it thicken. Once ready, turn off the heat, wait a few minutes, then incorporate the softened gelatin, a few drops of balsamic vinegar and filtered lemon juice. Pour the mixture into single-serving molds and let it cool in the refrigerator for a few hours. Now let's move on to the pecorino cream. In a saucepan, melt the butter over low heat. Add the sifted flour and mix carefully, creating a smooth roux. After a couple of minutes, pour in the hot milk, continuing to stir to avoid lumps. Cook until you get a slightly thick cream. Remove from the heat and add the pecorino cheese cut into cubes. Mix until the cheese melts completely, obtaining a velvety cream with an intense flavor. Remove the flans from the molds and place them on a plate, on top of the pecorino cream. We decorate as desired with imagination. Our Tomato Flan on Pecorino Cream are ready to be served.

Savoy cabbage and potato soup

Is a simple, straightforward and genuine single dish, with an enveloping flavor. An easy-to-make vegetarian recipe, perfect to enjoy on cold winter days, perhaps enriched with croutons that enhance its flavor and increase its nutritional value, making it even more complete. Although it is prepared with simple ingredients, this soup offers an intense and rustic flavor, but at the same time refined and elegant, thanks to the quality of the products used, in particular the extra virgin olive oil. Its creamy texture and irresistible aroma give a perfect balance between the strong and savory taste of savoy cabbage, flavored with rosemary, and the delicate sweetness of potatoes. A true comfort food, which pampers the palate with its creaminess and its rustic and authentic character, never banal. Served hot, it knows how to warm heart and soul. A dish that has its roots in peasant cuisine, where with a few simple ingredients it was possible to bring to the table a tasty, nutritious dish full of benefits. It is a classic recipe of the Venetian culinary tradition, which tells the flavors of the past. Now let's get to the stove! Let's find out together what we need to prepare our Savoy Cabbage and Potato Soup. Ingredients 250 grams of cabbage 250 grams of potatoes 1 onion 120 grams of raw ham 1 glass of dry white wine Grated Grana Padano cheese to taste salt black pepper Italian Extra Virgin Olive Oil meat broth Ingredients for the broth 1 piece of white state 1 onion cloves a few celery sticks 2 carrots peppercorns chives Steps First of all, let's prepare the broth: peel an onion and pierce it with a few cloves. Cut two carrots and two celery stalks into pieces, then put the vegetables together with the meat in a pot with about 3 liters of cold water. Bring to a boil and cook for about an hour. In the meantime, prepare the cabbage and potatoes: wash the cabbage leaves under running water, remove the leathery part and cut them into strips. Peel the potatoes and cut them into cubes. Peel the onion and put it in a saucepan with a drizzle of Italian Extra Virgin Olive Oil. Let it wilt gently, then add the diced raw ham (if you prefer, you can replace it with bacon or crumbled sausage) and deglaze with the wine. Add the strips of cabbage and chopped parsley, add a ladle of broth and stew gently, covering with a lid for about 20 minutes. At this point, add the diced potatoes, another ladle of broth and continue cooking for another 20 minutes. According to the traditional recipe, you would add mixed pasta of small format, but in this version I will omit it. After the cooking time, turn off the heat, season with salt and pepper, and serve with a drizzle of Armonia Italian Extra Virgin Olive Oil and croutons to taste.

Beetroot Risotto with Gorgonzola

Is an original, delicate and creative proposal for a first course that reinterprets the Lombard tradition in a modern way. A reinterpretation of the classic gorgonzola risotto that stands out for its rich and intense flavor, appreciated by everyone, especially by those who love this blue cheese so creamy and delicious. Gorgonzola, an excellence of the local Lombard farms, is known for its texture and savory notes. This dish is perfect for Sundays with the family or for those who want to bring a traditional first course with a touch of originality to the table. Among the many recipes of Lombard cuisine, this one has earned a place of honor among the most famous dishes in Italy, telling the story of a city through rich and satisfying flavors. Traditional Lombard cuisine is known for its richness and variety, capable of ranging from savory to sweet with dishes that, despite their simplicity, are authentic gastronomic treasures, the result of ancient origins. Risotto with gorgonzola is a dish rich in history and tradition, a real hymn to Italian cuisine that conquers the palate with its creaminess and strong flavor. Today I propose a variant with a very special flavor, in which beetroot is combined with gorgonzola for an extraordinary combination of flavors. Two simple ingredients that together give an explosion of taste, capable of enchanting the palate. Now let's see what we need to make our Beetroot Risotto with Gorgonzola. Ingredients 320 grams of Carnaroli rice 2 precooked beets 1 shallot 1 glass of dry white wine 60 grams of Gorgonzola Ingredients for the vegetable broth 1 carrot 1 celery stalk 1 white onion 1 tomato a few parsley leaves salt Ingredients for the gorgonzola fondue 300 grams of Gorgonzola 70 ml of cooking cream Steps Let's prepare the vegetable broth: put 1 liter of water in a pot together with the washed and peeled vegetables. Bring to a boil, add salt and lower the heat. In the meantime, wash and peel the shallot, cut it thinly and brown it in a pot with a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes, until the grains become translucent. Deglaze with the wine and let the alcohol evaporate. At this point, add half of the previously blended beetroots, add a ladle of broth and continue cooking. Five minutes from the end, incorporate the remaining turnip puree and season with salt. Turn off the heat and stir in the Gorgonzola. For the fondue, cut the Gorgonzola into pieces and melt it in a saucepan over very low heat together with the cooking cream, stirring constantly until you get a smooth and homogeneous cream. Plate the risotto and complete as desired with the fondue. Our Beetroot Risotto with Gorgonzola is ready to be enjoyed.

Ricotta Semifreddo Cake with Currant Jelly

The Ricotta Semifreddo Cake with Currant Jelly is a delicious and creamy cake proposal, a fresh and inviting delight perfect to be enjoyed at the end of a meal or as a delicious snack on a hot Spring or Summer afternoon. Easy to prepare, its flavor always manages to conquer the palates of young and old; to be prepared in advance as it requires a long time of 4/5 hours of rest in the freezer before bringing it to the table. An idea of cake that sees a base of cocoa cookie dough, a semifreddo based on ricotta and yogurt enriched with pieces of almond and a currant gelèe. Now let's see what we need to make our Ricotta Semifreddo Cake with Currant Gelée. Ingredients for the cookie dough 4 eggs at room temperature 100 grams of granulated sugar 30 ml of melted and cold butter 80 grams of white flour 30 grams of unsweetened cocoa powder a pinch of salt 5 grams of baking powder Ricotta filling 500 grams of ricotta 1 jar of plain yogurt 300 grams of cream 150 grams of powdered sugar 100 grams of chopped almonds For the Geleè with berries 400 grams of berries 50 grams of granulated sugar 4 grams of isinglass You will also need 200 ml of cream for cakes shredded coconut grains fruit to taste for decoration Steps First of all, prepare the gelèe by blending the 200 grams of currants with 50 grams of granulated sugar, bring to the heat until the beginning of the boil. Turn off the heat, add the gelatine previously softened in water and well squeezed, and mix carefully. Line a mold with a diameter of 16 centimeters with cling film, pour the mixture and put in the freezer to harden. Make the cocoa cookie dough and separate the 4 egg yolks from the 4 egg yolks and whip the latter until stiff with a pinch of salt. Prepare the powders and combine and sift together 80 grams of flour with 30 grams of unsweetened cocoa powder and 5 grams of baking powder, about a teaspoon. To the yolks we add the 100 grams of granulated sugar and work to cream, add the melted and cold butter, the 30 grams and the powders a little at a time, taking care not to disassemble the mixture. Add the whipped egg whites until stiff and pour the mixture into a rectangular pan lined with parchment paper. Bake at 180 C degrees for 8/10 minutes. Now let's dedicate ourselves to the filling and work the ricotta with the sugar until you get a smooth and homogeneous cream, add the whipped cream, white yogurt and pieces of almonds. Cut out a circle from the cookie dough with the diameter of the cake pan, and place it inside the same covered with cling film, pour the ricotta cream, level well and put in the freezer for three hours. After the resting time, take the cake pan back, place the jelly disc on top of the cream and put in the freezer for up to an hour before serving the cake. Before serving, decorate with whipped cream, shredded coconut grains and fruit to taste. Our Ricotta Semifreddo Cake with Currant Jelly is ready to be served.