Braciole baresi ( Bari ) # ingredients and doses for 2/3 people - 4 slices of horse meat for braciole -50 gr of lard -1,5 lt of tomato sauce -2 cloves of garlic -1 onion -parsley -evo oil-salt-pepper-parsley- grated pecorino romano cheese -1 glass about red or white wine -cotton thread or toothpick . METHOD-On each slice of meat place chopped garlic and parsley , a small piece of lard, a little grated pecorino romano cheese and a pinch of pepper , wrap on themselves forming roulades (chops) and close with some toothpicks or kitchen string. In a pan slowly sauté the onion in the evo oil, then put the chops and brown well on all sides , add the white wine, let it evaporate, after about half an hour pour in the tomato sauce and to taste the chili pepper and cook for at least 2/3 hours., depends on the type of meat you use , in Puglia they use horse meat where it needs more cooking time or use beef .
Braciole baresi ( Bari ) # ingredienti e dosi per 2/3 persone - 4 fettine di carne di cavallo per braciole -50 gr di lardo -1,5 lt di salsa di pomodoro -2 spicchi di aglio -1 cipolla -prezzemolo -olio evo-sale-pepe-peperoncino-formaggio pecorino romano grattugiato -1 bicchiere circa di vino rosso o bianco -filo di cotone or stuzzicadenti .METHOD-Disporre su ogni fettina di carne un trito di aglio e prezzemolo , un pezzettino di lardo, un poco di pecorino romano grattugiato e un pizzico di pepe , avvolgere su se stesse formando degli involtini (braciole) e chiudere con alcuni stuzzicadenti o dello spago da cucina.In un tegame fate soffriggere lentamente la cipolla nell'olio evo, mettete poi le braciole e far rosolare ben bene da tutte le parti , aggiungete il vino bianco, fate evaporare, dopo circa una mezz'ora versate la salsa di pomodoro e a piacere il peperoncino e fate cuocere per almeno 2/3 ore., dipende dalla tipo di carne che usale , in Puglia usano quella di cavallo dove ha bisogna più tempo di cottura oppure usate il manzo .
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Pesto al limone # ingredienti e dosi -2 limoni biologici -100 gr parmigiano grattugiato -120 ml olio evo -80 gr anacardi -7 gr sale -1 spicchio aglio -1 pizzico zenzero (facoltativo) - q.b. menta (per decorare) .METHOD-Disponete tutti gli ingredienti sul piano da lavoro.Lavate i limoni e asciugateli con uno strofinaccio, con il pelapatate prelevate la scorza, evitate di prendere la parte bianca e inseriteli nel bicchiere del frullatore o nel mortaio.Poi dividete i limoni a metà e spremete il succo, filtrate e versate nel bicchiere del frullatore, aggiungete le bucce, gli anacardi, lo zenzero, il parmigiano grattugiato, il sale, ed infine l'aglio sbucciato, tagliato a metà e privo dell'anima, unite l'olio a filo, azionate la velocità e frullate, dovete ottenere una crema.
レモンペースト #材料と分量 -有機レモン2個 -すりおろしたパルメザンチーズ 100g- エボ・オイル 120ml- カシューナッツ 80g- 塩 7g- ニンニク 1片- ショウガ（お好みで） 1つまみ- ミント（飾り用）。 作り方 -すべての材料を作業台に並べる。 レモンを洗い、ティータオルで水気を拭き取り、ピーラーで皮を取り除き、白い部分は避けて、ミキサーグラスかすり鉢に入れる。 次に、レモンを半分に割って果汁を絞り出し、漉してブレンダーのグラスに注ぎ、皮、カシューナッツ、生姜、すりおろしたパルメザンチーズ、塩を加え、最後に半分に切ったニンニクの皮を魂抜きで加え、オイルを少しずつ加え、回転数を上げて混ぜ合わせると、クリーム状になる。
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Conchiglioni ripieni al forno ( è il tipo di pasta ) # ingredienti e dosi per 4/5 persone - 32 Conchiglioni-350 gr Ricotta di pecora-350 gr Carne macinata mista-800 gr Passata di pomodoro-100 gr Parmigiano grattugiato-4 Cucchiai di Olio Extravergine di Oliva-1/2 Cipolla-Sale .METHOD -Iniziamo con il preparare il pomodoro.In un tegame, soffriggiamo la cipolla in 2 cucchiai di olio Evo. Quando sarà dorata, versiamo la passata di pomodoro. Saliamo e lasciamo cuocere a fuoco basso,coperto, per circa un’ora, affinché si riduca.In una padella, mettiamo a scaldare 2 cucchiai di olio Evo. Quando l’olio sarà ben caldo, versiamo la carne macinata e sgraniamola con l’aiuto di una forchetta. Saliamo e, a fine cottura, mettiamo a raffreddare la carne in una ciotola.Quando sarà raffreddata, uniamo la ricotta, qualche cucchiaio di formaggio e di salsa di pomodoro .Mescoliamo il composto e lasciamo da parte.Mettiamo a bollire l’acqua per la pasta. Quando raggiungerà il bollore, saliamola e caliamo i conchiglioni. Facciamo cuocere secondo il tempo indicato sulla confezione e scoliamoli.Prendiamo una teglia da forno. distribuiamo sul fondo, un mestolo abbondante di pomodoro. Poi, con l’aiuto di un cucchiaio o di un saccapoche, riempiamo i conchiglioni, con il composto messo da parte, e disponiamoli in modo ordinato nella teglia. Se non avete una teglia abbastanza grande ( oppure 2 teglie di alluminio piccole ) Cospargiamo con altro pomodoro ed altro formaggio, ed inforniamo per 30 minuti a 220°.
コンキリオーニ・リピエーニ・アル・フォルノ（このタイプのパスタです） # 材料と分量 4/5人分 - 32 コンキリオーニ-350 gr リコッタ・ディ・ペコラ-350 gr ミックスミンチ-800 gr トマトピューレ-100 gr おろしパルメザン-4 大さじ1 エキストラ・バージン・オリーブオイル-1/2 玉ねぎ-塩。 作り方 -まずトマトを用意する。きつね色になったらトマトピューレを入れる。フライパンに大さじ2杯のオリーブオイルを熱する。油が熱くなったらひき肉を入れ、フォークでつぶす。冷めたらリコッタチーズとチーズ大さじ2、トマトソースを加え、混ぜ合わせておく。沸騰したら塩を加え、コンキリオーニを入れる。耐熱皿を用意し、底にトマトソースをお玉一杯分入れる。次に、スプーンか菓子袋を使って、コンキリオーニに混ぜ合わせたものを流し入れ、耐熱皿にきれいに並べる。十分な大きさの耐熱皿がない場合は（小さなアルミ皿2枚でもよい）、さらにトマトとチーズをふりかけ、220度で30分焼く。
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1) Gonlasch Ungherese ( ricetta originale ) # ingredienti e dosi - 300/400 gr di manzo magro - 5/6 cipolle bionde ,calcolatene una/una e mezza a testa - 1 spicchio d'aglio -Cumino dei prati (non quello in polvere ) - Vino rosso dolce - Molta paprika dolce -1 or 2 pomodoro maturo da sugo -4 peperoni gialli e verdi -3 carote -4 patate -acqua - sale e pepe .FATE COSI ( Method ) - Tagliate la carne a dadini di circa un centimetro, poi salatela e pepatela poco. Conservatela in frigo mentre preparerete il resto.In una bella pentola capiente fate andare un po' d'olio extra vergine d'oliva, e fatevi imbiondire la cipolla tritata.Quando la cipolla sarà ammorbidita, aggiungete qualche cucchiaino colmo di semi di cumino.Mescolate, fate insaporire e a questo punto aggiungete la carne.Regolate di sale, aggiungete un'abbondante presa di pepe nero e coprite col coperchio.La carne rilascerà il suo sughetto, voi fate cuocere a fiamma moderata, mescolando ogni tanto.Quando la carne avrà perso il suo colore rosa è il momento di aggiungere quasi mezza bottiglia di vino. Attenti a quando lo sceglierete: dovrà essere un vino che non superi i 10 vol. alcolici e dal sapore dolce ma non frizzante. E' importantissimo per la buona riuscita del nostro goulash!Dopo qualche minuto aggiungete la paprika: vi sembra molta? Infatti è proprio così .E' arrivato il momento delle verdure: andiamo con i pomodori tagliati a cubetti...Aspettate qualche minuto e aggiungete i peperoni...Aggiungete dell'acqua a temperatura ambiente, tanta da coprire il tutto.E dopo una mezz'oretta (o meglio 45 minuti) potrete aggiungere le carote., 15 minuti prima di servire mettete le patate a cubetti.Chiudete col coperchio e fate cuocere.Il risultato dovrà essere una zuppa liquida, che lascia intravedere le verdure e qualche pezzetto di carne.
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Hungarian Soup Goulasch # ingredients and doses - 800 g beef - 3/4 onions - e.v.o. oil - salt - black pepper - tomato concentrate - water - marjoram - nutmeg - strong pepper - + spices to taste - potato starch to thicken - DO THIS - Take the meat and cut it into cubes. Finely slice the onion and fry it in a pan with oil. when it is tender add the meat, salt and pepper, fry it, add half a tube of tomato paste and plenty of water (for part of the water do the following: in a separate saucepan put a teaspoon of marjoram with water, bring to the boil and then strain through a sieve. ) Add the nutmeg, paprika (which should not be put in first, if it burns it becomes bitter) and cook for 2½ hours. Even 3.The longer you cook the better.,If needed add potato starch to adjust the density.
******* consil du chefAdrianoMennillo - Some people put cumin, actually this is a translation error, the original recipe speaks of kummel, otherwise known as meadow cumin or caraway, and not caraway. Kummel has a milder and less spicy taste than its near namesake, so either use this or with cumin you risk covering up any other flavour .
2)Soup goulasch Ungherese # ingredienti e dosi - 800 gr di carne di manzo - 3/4 cipolle - Olio e.v.o. - Sale -Pepe nero -Concentrato di pomodoro -Acqua-Maggiorana-Noce moscata-Paprika forte ( or peperoncino forte ) -+ Spezie a piacere -Fecola di patate per addensare .FATE COSI -Prendete la carne e tagliatela a cubetti.Affettate la cipolla finemente e fatela rosolare in una padella con dell'olio.Quando è tenera aggiungete la carne, salate, pepate.Fate rosolare, aggiungete mezzo tubetto di concentrato di pomodoro e abbondante acqua.(per una parte dell'acqua fate così: In un pentolino a parte mettete un cucchiaino di maggiorana con dell'acqua.Portate ad ebollizione e poi filtrate tutto con un colino. Avrete così un l'aroma più delicato della maggiorana.)Aggiungete la noce moscata, la paprika (che non va messa prima, se brucia diventa amara ).A questo punto lasciate cuocere per 2 ore e mezzo. Anche 3.Più fate cuocere e meglio è.,Se serve aggiungete la fecola di patate per aggiustare la densità.
******* consil du chefAdrianoMennillo - C'è chi mette il cumino, in realtà di tratta di un errore di traduzione, la ricetta originale parla di kummel, altrimenti detto cumino dei prati o carvi, e non del cumino. Il kummel ha un sapore più delicato e meno piccante del suo quasi omonimo, quindi o usate questo o con il cumino rischiate di coprire ogni altro sapore..
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2) Soup goulasch all'Ungherese # ingredienti e dosi -2 cipolle - 2 cucchiai di olio - 375 gr di spezzatino di manzo - 2 cucchiai di paprica in polvere dolce -
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Studel di mele ( X 2 strudel ) # ingredienti e dosi :Per la pasta: 300 gr di farina, - 1 uovo, - un cucchiaio di zucchero, -50 gr di burro fuso, -½ bicchiere di acqua tiepida, - un pizzico di sale.> Per il ripieno: 1 kg di mele golden, -70 gr di zucchero, -70 gr di uva sultanina, -70 di pinoli (per me noci), -70 gr di burro, -6 cucchiai di pangrattato, -2 cucchiai di brandy (secondo il vostro gusto), -un po’ di cannella in polvere (secondo il vostro gusto).FATE COSI (METHOD) -Lasciare in ammollo l'uvetta con acqua tiepida e liquore.Scaldare il forno a 180°C.Preparare la pasta formando una fontana con la farina, aggiungere tutti gli altri ingredienti e l'acqua poco per volta, lavorare a lungo fino ad ottenere un impasto liscio ed omogeneo, sbattere più volte l'impasto sul bordo del tavolo poi formare una palla e coprire con un pentolino in cui abbiamo fatto bollire dell'acqua e vuotato.Lasciare riposare l'impasto.Intanto preparare il ripieno, pelare le mele e tagliarle a fettine sottili, fondere il burro e mescolarlo con il pangrattato, unire le mele, lo zucchero, le noci spezzettate, la cannella e l'uvetta scolata e amalgamare il tutto.Stendere l'impasto, diviso in due parti, in una sfoglia sottile, ci si può aiutare con uno strofinaccio, per ottenere una sfoglia sottilissima prenderla in mano e tenendola sopra le mani lavorarla con i pugni chiusi (per non romperla con le unghie) per renderla più sottile, con delicatezza, è molto elastica, non preoccupatevi.Distribuire il ripieno sopra l'impasto, richiudere la pasta sui bordi e quindi arrotolare, mettere i due strudel sulla placca del forno imburrata o rivestita di carta forno e cuocere a 180°C per 40 minuti.Servire tiepido con una spolverata di zucchero a velo e, se volete esagerare, della panna montata alla vaniglia .
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意大利肉酱面（或按口味制作的意大利面） #配料和份量 -意大利面 500 克 -去皮番茄 1 千克（番茄肉） -酸豆 4 勺 -凤尾鱼 10 只 -黑橄榄 150 克 -大蒜 3 瓣 -Prezzemolo -辣椒。清洗大蒜，去皮和内核。 大蒜开始变色时，将其从火上熄灭，加入水瓜和橄榄，用大火翻炒几分钟。倒入番茄浆，用文火煮 30 分钟，随时品尝，如果觉得咸，可以加一点糖，这样可以抑制番茄的酸味。 烧开水，倒入意大利面条，我建议在烹饪前几分钟沥干水分，然后在锅里用大火炒，加入普特纳斯卡酱和一勺适量的烹饪水。
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Pasta with sardines and fennel ( Palermo-style ) # ingredients and servings for 2/3 people - 200-300 gr bucatini - 250 gr cleaned sardines (open, peeled and without the tail and head) - 250 gr wild fennel -½ onion (not too small, however) or two to three shallots - 2/3 anchovies in oil - 50 gr sultanas and pine nuts - 1 sachet of saffron - 1 tablespoon of tomato sauce - salt to taste - enough evo oil, but not too little -pepper or hot chilli pepper ( to taste ) ¼ glass of dry white wine -breadcrumbs to taste METHOD- Clean the fennel and boil it in salted boiling water for fifteen minutes. In the meantime, fry the sardines in very little olive oil for no more than fifteen seconds per side (mine were small, if they are larger, a few seconds more) and a little at a time, not all at once, because they can break while turning, which we would not like. They also stick easily to the bottom of the pan, so arm yourself with a silicone scoop to turn them gently. In five minutes, the 250 g sardines are ready. Place them on some kitchen paper to soak up the excess oil. Then finely, but very finely, chop the onion and fry it with plenty of olive oil in the same pan as the sardines, nice and dirty, add a little of the fennel cooking water (by the way, never throw it away because you will be cooking the bucatini in the remaining water!) and let it soften. It should become a cream (help yourself with the tip of a wooden spoon to crush the larger pieces). When the onion is well cooked, pour over the fennel (finely chopped), let it cook for a few minutes with a little cooking water (a little) and as soon as it dries, pour over the sardines (setting aside a few, the healthiest ones, for the final decoration of the dish), pour in the dry white wine, let the alcohol evaporate and finally add enough cooking water from the fennel, lower the flame to the minimum and cook for half an hour. At this juncture, add to the sauce: the two anchovies dissolved in the fennel cooking water; the passolini (sultanas) and pine nuts, previously soaked in warm water and then drained; the saffron dissolved in a little cooking water; salt and pepper or chilli pepper; and finally a tablespoon of sauce, no more if you prefer. I always put it in. Always pour in the fennel cooking water to keep the sauce creamy and smooth. But don't turn it too much or too quickly because the sardines easily disintegrate, while glimpsing a healthy piece every now and then, instead of a creamy fish sauce, is much more pleasant. After half an hour, turn off the heat, cover and let it rest as long as you like. At this point, at the time of eating, cook the bucatini al dente in the fennel water (for coeliacs I use the Schaer ones, they cook for fifteen minutes, you drain them at the twelfth minute and finish cooking them in the pan), drain them and put them in the pan with a little of the heated sauce and mix. Most of the sauce should be placed in a separate pan, kept on the (low) heat and kept soft and creamy. After stirring and cooking the bucatini for a couple of minutes, distribute them on plates and pour over the sardine sauce that has been set aside and is still steaming, decorate with the sardines that you have kept whole, sprinkle with toasted breadcrumbs and ... that's it! Serve, but don't be in too much of a hurry to consume! Take a whiff, inebriate yourself with the fragrances of this Mediterranean island... and then start to savour, slowly, with a nice glass of chilled white wine... This pasta (I prefer my spaghetti a little large, if you like) can also be served lukewarm.
*****consil du Preparation time: 30/40 minutes plus some 50 minutes resting time (to allow the various flavours to blend better), but if you are in a hurry, don't wait!
Tagliare in fette sottilissime le cipolle rosse.>METHOD-Lasciarle rosolare in in una padella con olio evo.Tagliare a listarelle i peperoni verdi.Aggiungerli in padella.Tagliare a cubetti i pomodori e togliere i semi.Aggiungerli in padella.Lasciar cuocere con coperchio per due ore., Questa salsa si pùò anche conservare in barattoli di vetro .
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sale -peperoncino -vino bianco secco -parmigiano grattugiato -METHOD-
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Black forest # ingredients and doses -cocoa sponge cake -300 gr eggs - 220 gr sugar -130 gr flour-30 gr cocoa-40 gr boiling water-40 gr wheat starch-2 teaspoons of yeast-2 pinches of salt -cherry filling and syrup -500 gr pitted cherries - 50 gr icing sugar -50 gr maraschino cherries -560 gr of cream -50 gr icing sugar-1 pinch of vanilla seeds-decoration-apricot jelly -grated dark chocolate -cherries >Method>Sponge cake: Whisk the eggs with the sugar, adding the boiling water in a ribbon fashion.Incorporate the flour, wheat starch, cocoa, sifted baking powder and salt.Mix gently from the bottom to the top.Pour the batter into a buttered and floured mold and bake in a hot oven at 170° for 37 minutes.Cool the cake on the wire rack.>>>Filling and syrup: Pour the sugar, pitted cherries and liqueur into a pan, cook for 5 minutes, then cool and drain the juice.Whip the cream with the powdered sugar and vanilla seeds.Pare the cake and divide it into three disks.Wet the first disc of sponge cake with half of the juice, distribute about half of the cherries and top it with 200 gr of whipped cream.Overlap the second disk and repeat the operation with the juice, cherries and about 200 g more cream.Settle the last cake disk and brush it entirely with apricot jelly.Spread a thin layer of cream around the cake and adhere the grated chocolate.Spread the remaining cream on the surface and "move" it around with a spatula.Complete the decoration with the cherries.Firm the cake in the refrigerator for a few hours before serving .
Spaghetti alla carbonara _ ingredienti e dosi per 4/6 persone :1 pound dry spaghetti ( or 500 gr di spaghetti ) -4 large eggs, as fresh as possible -8 ounces
- guanciale, pancetta or slab bacon, cubed -1/2 cup freshly grated parmigiano-reggiano -1/2 cup -freshly grated pecorino -Freshly cracked black pepper - sea salt >> FATE COSI >Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.In a small bowl whisk the eggs and the cheeses until well-combined.Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.Divide the pasta into bowls and serve immediately .
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Spaghetti with garlic, oil, chilli pepper and walnuts # ingredients and doses : 350 gr of spaghetti - 8 spoonful of olive oil - 1 minced garlic clove - 1 sprig of minced parsley - 40 gr of walnut kernels - 1 chilli pepper - 1 teaspoon of pepper powder . METHOD- Bring plenty of salted water to the boil in a saucepan where you will cook the spaghetti. Meanwhile the pasta is cooking in a pan, heat the oil with the garlic, the parsley, the chopped walnuts and the chilli pepper, as soon as the oil starts to fry, add the senise pepper and turn off the heat. Drain the pasta and season it, serve hot.
********* consigli dallo chefAdrianoMennillo > è uno dei piatti più noti rocoto in Perù , oltre alla carne , può essere farcito con altri ingredienti , recipe Andina _
Porchettato rabbit # ingredients and servings :1.5kg boneless rabbit - 250 gr fresh Lucanian sausage -5 or 6 green and red Senise peppers - 200 gr thickly sliced bacon - 200 ml white wine - 1 kg of new potatoes -Small livers -2 cloves of garlic -Ground Senise pepper powder to taste -Wild fennel to taste - Salt to taste -Pepper to taste -Olive oil to taste -Rosemary to taste .METHOD-Wash and dry the peppers, place them on a baking tray lined with baking paper and roast them in a hot oven at 180/190° for 15/20 minutes, turning them often. Remove the peppers from the oven, peel them, remove the filaments and seeds, cut them into strips, place them in a bowl and season with roughly chopped garlic, salt and oil. After washing and drying the rabbit, place it on a flat surface and flatten it with a meat tenderizer. Sprinkle with salt, pepper, ground pepper, wild fennel and distribute the pepper fillets without the garlic over the entire surface of the rabbit. Cut up the livers and arrange them on the peppers. Remove the intestines from the sausage and reshuffle it to form a loaf, place it on a short side of the rabbit and roll it up along its length. Place the bacon on the roll and tie well with kitchen string. Insert sprigs of rosemary. In an oven dish, place a little oil, the rest of the bacon and lay the rabbit roll on top. Sprinkle with the white wine. Cover the dish with aluminium foil and bake at 180° for one hour in a ventilated oven. Remove the paper, brush with the cooking juices and bake for a further 20 minutes. Leave to cool and cut into 1.5 cm thick slices. Wash and dry the fries, place them in a bowl and pour the oil over them, grease well, add 1 clove of garlic cut in half and the rosemary needles. Place the fries on a baking tray and bake in a ventilated oven at 180° for 40-45 minutes. Check the cooking with a toothpick. Serve the rabbit on a serving plate, arranging the potatoes around it.
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Pork with milk # ingredienti e dosi per 6 persone ::1 1/2 lb. boneless center-cut pork loin - Salt and freshly ground black pepper -1 tbsp. olive oil -3 tbsp. butter, DIVIDED -Leaves from 1 bunch fresh sage, roughly chopped, about 5 large leaves (DIVIDED)-1 cup whole milk, 3.5%-1 cup heavy/whipping cream, 35%-Strips of zest from 1/3 of a lemon.FATE COSI :Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed Dutch oven over medium-high heat until butter melts. Add pork, fat side down, and cook until browned on all sides, 2–3 minutes per side.Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream (**Hands well back, as it will spatter and steam!) Add lemon zest, season with a bit of salt and pepper, and bring to a simmer. Reduce heat to medium-low to low, partially cover pot with lid, and gently simmer for about 45 minutes to 1 hour, turning pork after 30 minutes. If liquid in pot gets too low, add a splash of warm water. Check meat for doneness starting at about 45-50 minutes of cooking time, with a meat thermometer. It is done when it reaches 145-150° F. Remove meat to a cutting board and tent with foil. Let rest.Meanwhile, add the remaining sage leaves to the pot and using a wooden spoon, stir and scrape the bottom of the pan to loosen all the browned goodness at the bottom. As you do, the gravy will gradually become darker and thicker. If it gets too thick, add a bit more milk to thin. Taste and add salt and pepper, to taste.After meat has rested 10 minutes or so, thinly slice and place on a serving patter. Spoon warm sauce over meat.
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Ugly but Good ( cookies -Brutti ma Buoni) # Ingredients and servings for 20 pieces-160 gr toasted hazelnuts-150 gr granulated sugar-2 egg whites_Cooking: 10 minutes on gentle heat for the dough + 40 minutes in a 150° oven for the cookies . METHOD-Preparation: first coarsely chop the toasted hazelnuts.Put the egg whites (strictly at room temperature) in a bowl and start whipping with electric whips; when they are almost whipped, start gradually adding the caster sugar. Continue until you have obtained a firm meringue.At this point, add the hazelnut crumbs, stirring from the top down so as not to disassemble the mixture.Now transfer the mass to a saucepan with a thick bottom and cook for about ten minutes over low heat, stirring constantly.Continue cooking until the mixture is slightly amber-colored and pulls away from the sides of the saucepan.Form the ugly but good ones with the help of two spoons dipped each time in cold water and place them a little bit away from each other, because they will rise during baking.Bake in a preheated oven at 150° for about 40 minutes.
Wait until the ugly but good ones have cooled before moving them from the baking sheet.
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