With friends, we sometimes eat at the Bouillon in Paris. It’s really inexpensive, well served and very good! I had ordered this dish several times and I found that I…]]>
Coquillettes Ham Tartufata
With friends, we sometimes eat at the Bouillon in Paris. It’s really inexpensive, well served and very good! I had ordered this dish several times and I found that I could offer it to you, because it is so simple to make and takes only 5 minutes! With the cold weather, it is the kind of small dishes quickly done well that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
Ingredients
- 350 g coquillettes
- 300 g ham in thick slices
- 4 tablespoons tartufata
- 15 cl liquid cream
- 2 large knobs salted butter
- a little finely chopped chives
- a dash of truffle oil if you have some on hand!
Instructions
- This recipe is ready in 5 minutes! Cook the shells in boiling salted water, the time indicated is usually 3 minutes.
- Take thick slices of ham to make small cubes.
- When the coquillettes are ready, put them back in the pan on low heat with the cream and the tartufata.
- Mix well, add the ham and butter.
- A little chive, a dash of truffle oil if you have some in the cupboard and it's already done!
- All you have to do is sit down to eat!
Nutrition
Serving: 4peopleCalories: 523kcalCarbohydrates: 68gProtein: 29gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 52mgSodium: 911mgPotassium: 491mgFiber: 4gSugar: 2gVitamin A: 68IUVitamin C: 0.02mgCalcium: 30mgIron: 2mg
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Cacio e pepe
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
Ingredients
- 400 g pasta (spaghetti to be traditional, but I used rigatoni here)
- 250 g pecorino romano
- black pepper
- salt
- olive oil
Instructions
- Put the pepper in a small mortar (or even on a cutting board) and crush it. On the board, take a large knife to crush with the flat of it.
- Put about 15 peppercorns to toast for a short minute over moderate heat while stirring. Set aside.
- Put a pot of water to boil. Then put the pasta to cook 1 minute less than the al dente recommendation. I don't salt the pasta water at all because the pecorino is already salty enough.
- While the pasta is cooking, finely grate the pecorino.
- Pour some of the cooking water into the cheese.
- With a small whisk, mix without delay and add just enough water to create something creamy. Be careful not to add too much water or the sauce will not be creamy. Use small amounts.
- Add the lightly roasted black pepper.
- Keep some of the pasta cooking water aside. Drain the pasta and return it to the pot over moderate heat with two-three tablespoons of cooking water and one tablespoon of olive oil. Let it cook until all the liquid is absorbed.
- Turn off the heat! Then pour in the pecorino cream. Don't turn on the heat or the cheese will coagulate. That's why we heat the pasta with a little water beforehand, so that everything is hot.
- Mix well.
- Serve with a little more black pepper.
Nutrition
Calories: 266kcalCarbohydrates: 8gProtein: 21gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 1224mgPotassium: 351mgFiber: 2gSugar: 4gVitamin A: 692IUVitamin C: 7mgCalcium: 679mgIron: 1mg
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Gianduia
I love gianduia! I have always loved this Piedmont specialty ! So when I came across this mold, I immediately wanted to make a giant one of more than a kilo and a half! During the holidays, you can put it on a plate and slice it as your friends visit! We start as for the hazelnut paste very fluid (you need a good mixer), then we add chocolate and cocoa butter, that’s it! And you don’t need this giant mold to make this gianduia. You can pour it in any format you want!
Ingredients
- 800 g whole raw hazelnut without skin
- 400 g powdered sugar
- 115 g cocoa butter
- 280 g black or milky blanket
Instructions
- Before I begin, I should point out that the proportions used above are quite enormous. They are perfect for the giant gianduia mold I bought. You can of course do only half or even a quarter and then pour in a classic frame!Place the hazelnuts on two baking sheets (or in two batches) and roast them for 12 minutes at 170°C.
- They will bloom nicely.
- To make a giant gianduia, I make the hazelnut paste in 4 batches. Otherwise the blender is too full. Put 200g of hazelnuts and 100g of powdered sugar and reduce it to a very fine paste. It all depends on the quality of your blender.
- You can see all the steps HERE in pictures because it is in fact hazelnut paste, even if there is in my gianduia, much less powdered sugar. The dough must be as fluid as possible!
- Melt the cocoa butter and the chosen couverture (dark or milky). The cover is the pro chocolate used. Its cocoa butter content is different. Here in photo, the cocoa butter.
- I made the recipe twice, once with milk cover (as below) and once with the black cover. For these chocolates, take the brands Cacao Barry or Valrhona.
- You can melt the cocoa butter and couverture in a double boiler or in the microwave in thirty second increments.
- Mix with the hazelnut paste.
- Here is the mold used. I bought it at Simon or Mora in Paris. It is the brand Silikomart. Of course, you can mold the gianduia into just about anything you want.
- Pour the entire amount into the pan to the brim.
- You can also use pie circles, frames etc...
- For the black version, here it is in pictures!
- One sees well here my madness of the gianduia... Black Gianduia.
- Gianduia with milk...
- Place in a cool place until the gianduia has completely hardened. Once set, it will hold up pretty well at room temperature (unless it's hot!).
- A little food gold. For the milky version, I put it everywhere!
- For the black version, I just put a line. But you can do without it completely!
- Obviously this is not a dessert! To be sliced when friends visit!
Nutrition
Serving: 10peopleCalories: 671kcalCarbohydrates: 77gProtein: 15gFat: 60gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gSodium: 7mgPotassium: 800mgFiber: 14gSugar: 18gVitamin A: 16IUVitamin C: 5mgCalcium: 113mgIron: 6mg
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Tiramisu
"Pull me up" or Tiramisu in Italian, keeps its promises. A spoonful of this creamy, smooth cake and your spirits are instantly lifted! With this recipe, you get a light, airy, deliciously melting and creamy tiramisu, which doesn't run.
Ingredients
- 500 g mascarpone
- 2 large eggs (from free range hens please!!!)
- 80 g caster sugar
- 2 tablespoons powdered sugar
- A few drops lemon juice (or cream of tartar)
- 2 packages sponge cake
- 1 cup strong coffee
- 1 amaretto
- 1 unsweetened cocoa powder
Instructions
- Start by separating the yolks from the whites.
- Put the yolks in a bowl with the caster sugar.
- Whisk the yolks as much as possible.
- Add the mascarpone and continue to whisk to obtain an airy cream.
- In another bowl, whip the egg whites until stiff with the powdered sugar and lemon juice (or cream of tartar for those who have it).
- Add these whites to the first mascarpone mixture. Mix gently, lifting the cream so that the egg whites do not fall.
- Prepare a strong coffee and add amaretto to it. The amount depends on your taste. But 2 or 3 tablespoons of amaretto for a cup of coffee seems fine to me. Dip the cookies one by one in the coffee for 4 to 5 seconds to soak them well, but do not soak these fragile cakes either.
- Place the cookies in a serving dish, holding them tightly. Pour the mascarpone cream over them, spreading well. You can make small tiramisus in small ramekins. I made both, you can see them in pictures in this recipe.
- Let stand at least three hours in the refrigerator.
- At the last moment, sprinkle cocoa with a tea strainer, either in the small ramekins directly or after serving a portion on a plate.
Nutrition
Calories: 451kcalCarbohydrates: 16gProtein: 8gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 138mgSodium: 70mgPotassium: 43mgFiber: 0.1gSugar: 14gVitamin A: 1246IUCalcium: 126mgIron: 0.3mg
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