Sunday 23 October 2011

Tofè

Ingredients
100 g butter
200 g sugar
250 g flour
16 g vanilla baking powder
2 eggs
200 g milk


Put in the robot the butter, cut in dices, and mix it with the sugar.


When it is well mixed add the flour with the vanilla baking powder.


Then add the eggs, one at a time.


Add the milk.


Choose a baking pan (possibly a funky flower shaped one!!) grease with butter and dust with flour if it is not a silicon one us ours.


Fill it with the mixture


and baked in an already hot oven at 180°C for around 30 minutes.
Control with a toothpick if it’s ready.


To take it off from the baking pan easier wait till it cools down a little.


Tips:
You can add to the mixture some chopped chocolate or walnuts or hazelnuts or figs……


Ready for breakfast!!!!

Friday 14 October 2011

RAVIOLI CON ZUCCA

This afternoon Cristina flew to London and we had a look to her fridge and we found a pumpkin, tomatoes and a lot of eggs, so we decided to prepare ravioli (fresh egg pasta) filled with pumpkin and served with tomato sauce!

Here is the recipe:
For the fresh egg pasta, put in the blender 3 eggs and 300 g of flour, for three persons (if you want to prepare the pasta by hands, have a look at our first post!)


Put the pasta in the fridge for 30 minutes, so it will be easier to roll it!

Filling:
• pumpkin 700 g (once cleaned, 400 g)
• amaretti 20 g
• mustard 1 teaspoon
• salt and pepper


Salsa di pomodoro (tomato sauce):
• fresh tomatoes 400 g
• garlic 2 cloves
• extra virgin olive oil
• basil


In the meanwhile prepare the pumpkin. Clean and cut it and put it in a baking pan in the oven, at 180 C for around 40 minutes (it will depend on the type of pumpkin) or till it’s tender and not to watery.
Put it in the blender or use the minipimer to obtain a pure. Season it with salt, and if you like it, with some pepper. Then add the mustard, the crumbled amaretti and mix everything.


To prepare the sauce, put in a pan the garlic with 4 tablespoon of extra virgin olive oil, let it became a little gold (don’t burn it!!), then add the diced tomatoes, a little salt (pepper if you like) and cook for a while (15 minutes, depending on how watery are the tomatoes!). Don’t cook it to much! Once cooked, out of the fire add some leaves of fresh basil torn with your hands. Don’t cut the basil with a knife, because the leaves are very delicate and will get oxidized!


Roll the dough with the rolling pin.


Put a tsp of filling on the dough and then cover with more dough.


Push the dough with your finger near the filling to close the ravioli.


Cut the ravioli with a knife or with a roller (as in the photo).


Use all the filling…


Cook the ravioli in boiling salted water for 3-5 minutes, depending on how thick you rolled the dough and on how much water you put in the pan.


GIULIA VERSION: Drain them and put them in the pan with the tomato sauce.
Serve them very hot with grated parmigiano on the top!!


PATRIZIA VERSION: Drain them and put them in the dish with some butter on the top and some parmigiano too.