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Tenerina


This cake is a specialty of Ferrara. It 's really simple to do and the result is excellent. Served warm with vanilla ice cream or a crème anglaise is a pleasure. With a glass of sweet dessert wine makes us forget the discomforts of summer for me is unbearable.





INGREDIENTS:

100 gr.
butter 100 gr.
sugar 50 gr.
flour 250 gr. dark chocolate
50 gr.
milk 3 eggs - a pinch of salt - a teaspoon of grated ginger (my addition) - a teaspoon of vanilla (my addition)

Preheat oven to 200 degrees.
Make chocolate into pieces and then melt it with milk and butter in the microwave 2 minutes. Mix well to form a smooth paste and let cool.
Whip the egg yolks with sugar until it forms a cream white and frothy, and add the flour, ginger and vanilla while continuing to mount. Add cream and chocolate. Whip the egg whites with a pinch of salt and add to mixture, stirring slowly with a silicone spatula.

Pour into a baking pan about 26 cm. butter, lower the oven temperature to 160 degrees and cook for 25 minutes. Leave in oven for 5 minutes with the door ajar. Allow to cool another 15 minutes. Remove from pan and cool completely. Sprinkle the cake with icing sugar. Serve lukewarm with a scoop of vanilla ice cream or crème anglaise. The cake can be heated in the microwave a few seconds.

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tuna tartare and green apple



INGREDIENTS:
(sleeps 3)


250 gr. tuna
1 small green apple

1 shallot 3 tablespoons soy sauce 1 tablespoon

EVO oil 2 teaspoons toasted sesame seeds
1 teaspoon ground ginger
1 lime 1
pepper 3 tomatoes

few slices of toasted bread that will last moment.



Freeze the fish for at least 24 hours. This is important because it allows you to eradicate the parasite Anisakis frequently present in raw fish because of gastrointestinal disorders.
Thaw fish in refrigerator for at least 6 hours.
The dish is prepared half an hour before serving and no more, otherwise the fish is cooking too much and loses texture and flavor.
Finely chop shallots and add all the ingredients in preparing an emulsion by mixing a small bowl, stirring well with a spoon.
Cut the apple into small squares and place in the emulsion.
Cut tuna into small pieces (possibly the same size of an apple) and add the other ingredients.
Cover with plastic wrap portion of the containers and put in 3 tablespoons each of the preparation. Seal them with plastic wrap and place in refrigerator until ready to serve.
Prepare the slices on a serving plate of toast, a diced tomato that will be seasoned with oil and salt and tartar removed from its container.

It 's a dish that can be prepared with other fish to taste with accompanying salad of fresh spinach and chunks of peeled orange in vivo. By making small portions is a great starter.

Bon appetit!

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RISOTTO AND Shrimp



INGREDIENTS:
(sleeps 3)

240 gr. carnaroli rice
300 gr. of shrimp
1 liter of vegetable broth

1 shallot 2 tablespoons chopped parsley
½ cup dry white wine







Clean the shrimp by removing the jump guscio.Far in a pan with a clove of garlic and then remove a tablespoon of extra virgin oil. Preheat the vegetable broth. Finely chop the shallots and cook it with 2 tablespoons extra virgin olive oil. Add rice and toast until the grains are not transparent. Blend with a little white wine. Drain thoroughly. Add broth gradually until cook. 5 minutes before turning off the heat add the shrimp and chopped parsley.

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RISOTTO CAKE WITH ADVANCED



For the series in the kitchen do not throw anything, here's a really easy recipe to use leftover risotto (in my house does not advance anything, and to make this recipe I cook rice more than expected and then hide it). These pancakes remind me of my childhood. You can do with leftover pasta, minestrone soup and also (in this case you must add more flour or bread crumbs)









INGREDIENTS:
A portion of risotto
2 eggs
A handful of grated Parmesan cheese
A little lemon zest
One tablespoon of flour

Mix everything in a bowl, it must be a soft dough. Heat a tablespoon of peanut oil in a frying pan. 2 tablespoons brown rice with a spoon to form a large pancake. Fry a few minutes until the pancake is golden brown. Air dry on a sheet of paper towel. Serve very warm, alternating with the plate thin slices of mozzarella or other cheese.