Hello everyone, today I put a pie for me is the end of the world ... in a blink of an eye, at first bite, it has become my favorite ...! cmq not only to me and liked it so much, my have eaten!
last Saturday I went to the restaurant and my aunt made this tart for dessert, I did it assaggiare e da lì è stato subito amore!!!eheheh!
così tornata a casa ho pensato come poteva esser stata fatta, ho comperato tutti gli ingredienti, e alla fine al 2°/3° esperimento, è arrivata proprio lei, perfetta, la crostata siciliana del ristorante!ora anche le dosi sono perfette...è solo da fare e rifare e ririfare ancora!
la crema è molto particolare come gusto perchè è una crema a freddo di ricotta, cioccolato, cannella e pistacchi...ma se vi gustano gli ingredienti, non può che piacervi!
Per la pasta frolla:
300 gr farina 00
150 gr burro (freddo di frigorifero)
120 gr zucchero a velo (setacciato)
3 tuorli
un pizzico
a pinch of salt vanilla
put on the table (or in a bowl) flour. Remove butter from refrigerator and cut into pieces rub it between your fingers with flour. you have to do the movement you to mean "money ... money ... money .." do not ever rub the butter gets hot if not, make sure to always rub it in half the flour! so you get a special meal in small flakes, then let us put a fountain where the rest of the ingredients. with a fork, beat the ingredients until you have thoroughly mixed in (but without taking the flour) now that you cover them with flour and knead it all around with a spatula, divide, compattatela, overlap them and so away for at least 3 times, I finish knead briefly with your hands and then put it immediately to shrink in the refrigerator for at least 30 minutes.
Take the dough from refrigerator and roll it out with a rolling pin on a sheet of parchment paper with a tin-coated sheet obtained for pies about 20 cm. greased and floured, trimmed the excess dough around the edges, prick the bottom with a fork, line the pastry with a sheet of parchment paper and put the dried beans, bake in preheated oven at 180 degrees for 20 minutes, then remove from oven, remove beans and paper and cook for 5-6 minutes. Baked the tart and let cool.
for cream: 500 grams of fresh ricotta
80 grams of sugar 30 grams of sugar
two good pinches of ground cinnamon 60 grams of dark chocolate
30 g pistachios (preferably bronte)
combine all ingredients with food processor, coarsely chopped
:
chocolate flux.
the two sugars together.
and then I recommend the pistachio
control everything just for a moment.
hours in a bowl, mix together ricotta cheese, sugar, cinnamon and 40 grams of dark chocolate.
pour this cream pie in the now cold, sprinkle the surface with the remaining pistachios and chocolate.
put the tart in the refrigerator covered film 3 or 4 hours before serving. (If you can, because for me it is all finished in minutes! =)
be consumed within one or two days at most because the cheese is raw and suffer so much!
kisses kisses Vale
participate in the contest with this recipe Tatiana lacucinaditatina.blogspot.com/2011/01/oro-verde-di-sicilia-il-mio-primo.html
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