Recipes

Recipes

The orange Rosaria is an excellent use for the preparation of appetizing desserts to taste shortly after a lunch or dinner, to dare your palate a taste of genuine goodness.

 

TORTA DI MANDORLE ALL’ARANCIA

This cake is perfect without gluten,
cake -of-almonds-palette2


LINGUINE E SCAMPI ALL’ARANCIA


Ingredients:

  • 300 g almonds;
  • 300 g sugar;
  • 6 eggs;
  • 1 orange;Preparation:Grate the orange peel and squeeze the juice. Separate the eggs and mount a
    cream the egg yolks with the sugar; beat the egg whites in firm snow. Finely chop the
    almonds and incorporate them in the yolks, add juice and orange peel and finally the
    egg whites, with delicate movements from the bottom to the top. Bake at 180 ° for 30’ca. Serve the
    cake accompanied by jams as desired.
    Recipe offered by: Rita Monastero, LovelyCheffa®, www.lovelycheffa.com

    It is important that the scampi used for this recipe are absolutely fresh, as they are eaten raw.
    linguine and scampi-bkk2016

    Ingredients:

    • 500 g tongue;
    • 500 g scampi;
    • 1 orange;
    • Pepe;
    • parsley;
    • extra virgin olive oil;
    • laurel;
    • juniper berries;
    • 1 celery stalk;Preparation:Clean the prawns and put the shells aside. Place them in a pot with laurel, some
      juniper berry, two fingers of white wine and a few leaves of celery; cover with water and
      cook for 15 ‘, crushing the heads with a spoon, to get out the
      moods. Filter the obtained liquid.
      Squeeze the orange and collect the juice in a bowl, along with 2 tablespoons of oil, one
      pepper turn and a pinch of salt; insert the prawns in this marinade and leave them for
      30 ‘, covered in the refrigerator.
      Boil the pasta halfway through cooking, transfer it to a large pan and finish cooking
      adding little by little the comic book made with carapaces.
      Serve and finish with chopped parsley and the orange scampi, drained from
      marinade.
      Recipe offered by: Rita Monastero, LovelyCheffa®, www.lovelycheffa.com

      PASTICCINI CIOCCO SALE

      from the book Il Paradiso dei Biscotti di Rita Monastero – Gribaudo Editore
      WP_20150410_002

      Ingredients:

      • 150 g of flour;
      • 1 yolk;
      • 150 g sugar;
      • 110 g of butter;
      • 50 g bitter cocoa;
      • 1 tablespoon of cream of milk;
      • ½ teaspoon of salt;
      • 1 orange;
        For the ganache:
      • 50 g of cream of milk;
      • 50 g of honey;
      • 60 g dark chocolate 50%;
      • 40 g of butter;
      • the sale;
        To finish:
      • granulated sugar;Preparation:Sift flour, cocoa and salt. Whip a butter cream with sugar and a generous one
        orange zest; add the yolk, the cream and the sieved powders: a mixture will result
        crumbly, which must be compacted with your hands. Divide it into small parts of the
        size of a walnut and roll in a bowl with granulated sugar; align them on
        a pan covered with parchment paper, just crushing it, to prevent it from cooking
        flatten too much. Drill a deep hole with the handle of a tablespoon of
        all at the bottom of each biscuit, but without getting to the bottom, and bake at 175 degrees for
        10 ‘. Remove the sweets, reform the cavity where it is a little closed in cooking, and
        wait for them to cool before raising them from the pan. In the meantime, I think about it
        ganache: bring cream and honey to the boiling point, add finely chopped chocolate,
        a pinch of salt and butter, stirring well to obtain a smooth cream; fill with
        it is the recesses of the biscuits.
        Recipe offered by: Rita Monastero, LovelyCheffa®, www.lovelycheffa.com