His first post I read was that of the croissant: I the beginning, the beginning you. I said to myself "wow , yes that is a starting in style!" My first recipe was that of the rocket pesto
.... I decided that I had to write him, I had to hit that start so challenging and perhaps even after years of blog I had the patience to make croissants.
Since then we began to know us through our posts and comments left, and looks a bit 'to discover many in common: two mothers of children from the intense afternoon activity, two housewives so to speak, those who are just at home, they are so full of alternative activities!
In fact, other known common In June we stopped posting because both involved in working speakers different but equally full of children and young people to follow. We share the fog and the gray days of autumn and winter : the Po valley begins at home and continues to her, who lives in Piacenza .
And if not where my husband works in Piacenza? So when I talk about cup of bacon and val Tidone you know what I mean and if someday you post pisarei and beans (we could do it, tia @ K!) I could say that I like tantisssssimo along with those wonderful ravioli stuffed with sweet ricotta and herbs.
We have not yet encountered a person who knows, maybe once instead of just stopping at the station in Piacenza is waiting for her husband to take me to other places I could farmi un giro con lei nella sua città. Certo, se venissi tu, K@tia, ti porterei nei miei negozi preferiti e a naso in su a guardare i palazzi di Brera...
Ci siamo sentite per telefono subito dopo aver visto il contest di Genny ed è stato come chiaccherare con una mia vecchia amica: abbiamo parlato di figli, di amici e della nostra vita, non solo di ricette.
Questo è il bello dei blog, che attraverso una passione si mette in comune uno spicchio della nostra umanità. E di questo ringrazio Genny che ha pensato a un contest così significativo, proprio sotto Natale.
Ma veniamo al dunque, la ricetta ?? Here they are,
MY FIRST FRIENDSHIP RICCIARELLI
from the December number of the kitchen the Courier, with an eye to the recipe posted by Tuki
I actually have halved the dose, because I was afraid that no one was eating, and I do not like to waste, but ... next time not more than halved!
900g caster sugar 300 g almonds 210 g egg shell
a few drops of almond extract (optional, I've made) 100g flour
00 (or cornstarch) 100g icing sugar
If you have not already blanched almonds (I have the Used well, at Christmas you can not lose too much time!) dip in boiling water for a couple of minutes, then press it between thumb and forefinger, peel them and dry them.
chop finely with the sugar, put them in a bowl and add 60 g of egg whites (I have them a bit 'thrown) and a few drops of almond extract, stir well and when the mixture is smooth, cover the bowl with the plastic wrap and refrigerate the tutto per almeno 12 ore, più sta al fresco meglio è.
Togliete la pasta dal frigo, la ricetta alla quale ci siamo ispirate diceva di lasciarla a temperatura ambiente per due ore, che io non avevo (era la vigilia di Natale...), aggiungete gli altri albumi e impastate.
Mescolate la farina e lo zucchero a velo e spolverate la spianatoia sulla quale lavorerete. Per averli a losanghe si dovrebbero creare dei filoni dai quali tagliare delle fette da appiattire. Questa operazione per me non è stata semplice: il filone è risultato troppo grosso, la pasta era un po' molle, e non sono venute delle losanghe... Anche in questo caso la ricetta diceva Ricciarelli that, after being widely dusted with icing sugar and flour, were to stand for two hours at room temperature. I skipped the rest!
I heated the oven to 160 degrees, often sprinkled the cakes with a lot of sugar and flour and I baked.
Do not be fooled, as do cookies, pale in color and texture of soggy cake: if you keep the rubber becomes too! Leave them for 70-10 minutes and pull them out.
Cooling become hard staying out soft inside.
As a first experiment I would say that to improve è solo l'estetica. E il giorno di Natale anche mio suocero, toscano doc, mi ha detto che, ad occhi chiusi, erano proprio buoni come i ricciarelli!
Andate a vedere come sono carini quelli di K@tia, lei li ha anche impacchettati e regalati. Mi ha spedito l'etichetta per poter fare anche io i sacchettini, ma in questo siamo proprio diverse.... io sono una disorganizzata cronica e il mio motto è last minute !
Con questa ricetta, ovviamente, partecipiamo al contest di Genny
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