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Posts Tagged ‘EGGS’

  1. “PURGATORY EGGS” AND POTATOES’ CAKE

    29 February 2012 // flaviabi

    uova al purgatorio e tortino di patate al gorgonzola 010

    This is a dish that I have to eat alone, because I love it and I have no restraint!
    Ingredients for 4 people
    For eggs in purgatory: 4 eggs, 300 gr. Canned tomatoes, 3 onions, basil, olive oil,salt and pepper
    For the cake: 4 large potatoes, 150 gr. Gorgonzola cheese, salt
    Boil the potatoes and when well cooked, peel and break them coarsely with a fork. Mix with gorgonzola cheese into cubes, season with a little ’salt. Put the mixture into a baking pan with nonstick paper, adjusting it without crushing it.Bake at 180 degrees for about 30 minutes (must be dry and crunchy!).
    In the meanwhile in a skillet with oil, cook the onion thinly sliced​​, stretch with water if necessary. When soft add tomatoes and continue cooking for 10 minutes. Add salt and pepper, and create small holes where you’re going to break eggs. Cover with a lid and cook for 4-5 minutes on low heat. Before serving, put the basil on top.

    Category Le verdure | Tags: ,,,,, | No Comments

  2. AMARETTO PARFAIT

    15 July 2011 // flaviabi

    semifreddo all'amaretto 001

    BRAVO MARCO!

    Ingredients for 8 persons:
    4 eggs
    300 ml double cream
    100 gr. Amaretto biscuits
    50 gr. almond- 4 sheets of gelatine
    1 orange
    Two tablespoons of brandy
    cinnamon
    60 gr. Brown Sugar
    65 gr. white sugar
    Separate the yolks from the whites. Whisk the egg whites with white sugar and a pinch of salt until the mixture is solid, and store in refrigerator. Whisk the  egg yolks, with brown sugar , a sprinkling of cinnamon and a pinch of salt, to obtain a creamy compost. Dissolve the gelatin in a bowl with two tablespoons of hot water and when completely melted add it to the yolks. Whip the cream with a spoonful of white sugar. When set add them to the foam of egg yolks, being careful to stir the mixture from the bottom to the up. And now also add the whipped egg whites, always making sure to mix from the bottom up. Cut the orange  peel into thin strips and blanch them in very thin water for two or three minutes. Drain and cook  in a pan with a tablespoon of brandy and white sugar. Put in the bottom of the molds, the caramelized orange peel, crushed Amaretti biscuits and almond flakes. Pour the mixture and store in freezer for 6 hours before serving.

    Category I dolci | Tags: ,,,,,, | No Comments