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Tiramisu Tortellini

Last week I got a craving for tiramisu, I think a few years that will not eat. A friend of alf, Nadia suggested to me the recipe ... through Friday so here I am at work with a very classic dessert. Nadia
the recipe I made only very small changes, which pasteurize eggs: last year I had a case of salmonellosis in the family and it was awful, I nearly brought my baby to the hospital, I will was eating the eyes. Fortunately it was resolved, but that bad experience.

ingredients: 500 gr mascarpone


500 grams fresh cream 3 egg yolks

100 gr sugar
soft ladyfingers
bitter coffee
cocoa

I mixed the egg yolks with sugar, then put the bowl in a double boiler and whisk I mixed with the mixture until the sugar is dissolved. Then I poured in the bowl of the planetary and I put the whip at full speed to cool, then I added the mascarpone and assembled everything.
I put the cream and I joined the mascarpone mixture.
I prepared the coffee and I cut in half the ladyfingers. I soaked them in cold coffee and wrung his hands, and I proceeded with the layers: ladyfingers, cream, dusted with cocoa, until exhaustion (I did 3 layers).
Put the pan in the refrigerator overnight, the next day is better!

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On the forum of a frequentarore alfemminile.com time ago gave the recipe but I had not scored. Fortunately I was able to ask for and I started to work.
Friday morning to lose all the various committees, back home, I put in order the purchase and it is already 11.30.
are undecided or do I start filling tomorrow? I decide, start now, time to prepare him for half an hour ... seee magariiiiiiiiiiiii: I had not reckoned with the old meat grinder for my mom!!
begin to chop the sausages and I have to take it apart because I do not know how many times you impoma and does not go out anymore, but in the end I can not.
then chop the flesh ... same thing and while I'm there and swear that smanetto (almost) pure moments in the index ends in the filling! An incredible pain ... even now it hurts !!!!!
In short I end up with meat, but I put in the pan with a knob of butter and of course going through my chopped fine agglomerates and eventually I find myself in very big lumps of meat. Hunting in the blender and become beautiful end end. I blend all the ingredients and begin to knead by hand but I understand that at this rate may end up in the evening. I take all the mass and put it in the bowl of the planetary hook leaf and within a few laps the filling is smooth and compact.
Now I write the following ingredients:

250 g lean pork
250 gr lean beef calf
250 grams of fat ham private
250 grams of mortadella
300 gr grated Parmesan
1 egg (not Franco puts it, the only exception to his recipe)

I realize that much but the filling is beginning to tortellini. In the meantime I prepared the dough with flour and eggs, not stretch it too thin (the penultimate step of my Imperia) with wheels and handles cut about 3 cm .....

A half I'm already stuffed to sbiellare not take it anymore. Weight as they do tortellini and are already to 1.5 kg ....

Now the reason I gave up and decided to make larger squares. The filling is very tasty and I know that are too big to put in the broth, but who cares I just can not take it anymore!! PESP as large tortellini and added to 1.1 kg and I finitooooooooooooooooooo! These

tortellini took me 2 days to do them, at times when I could work. I lost count of the eggs puff pastry that I used. In the end I was exhausted
believe me !!!!!!

But the effort is worth it, really great!!

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Taralli

It 's a bit of time I wanted to try them but I never had the opportunity to do so, but today I trial. You can spice in many ways and now it takes me a bit 'of sun-dried tomatoes and a few pinches of oregano.

ingredients: 1 kg flour



oil 200 gr 400 gr white wine 20 gr salt


First I whipped around the sun-dried tomatoes and oregano with olive oil, then I mixed all the ingredients until I got a homogeneous and smooth.
I left half an hour rest, then I started to train taralli ... there was another one like it !!!!!
I put a pot of water to boil and I have boiled to the surface when they came I put them on a towel and then on the baking sheet covered with cartaforno half hour and baked at 180 degrees.

However, the result is good, or maybe it takes a bit 'more salt in the dough and lightly salt the water for them tastier.

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Trout Salmon Cream Donut

Here is a fast recipe for a light main course, fragrant and easy.
my kitchen every day is very impromptu, very often I watch what I have in the fridge and put them together, and my fridge is often half empty is not overflowing with every gift of God
months ago I made a sort of orange extract and usually used in sweet preparations. This time I used it in a second course and I must say that the result is very satisfactory.

ingredients:

2 fillets of salmon trout
orange extract home made flour

butter oil

parsley
salt

I rinsed the fillets under cold water and dried with paper towels.
In a pan I put a teaspoon of olive oil and butter and I put one over the heat. I
floured trout on the meat side and when the pan is very hot, I put the fish with the skin in contact with the bottom of the pan. Cover and cook to well done, then I turned and browned on the meat side.
I added a few tablespoons of diluted extract in a little water, I evaporated and season, then I turned over again and made the fish taste.
After cooking I salted and sprinkled with parsley (from the meat)

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