10.16.2018

Panna cotta al pistacchio


























250ml heavy cream
250ml milk
4 tbsp pistacchio cream
2 gelatine leafs
1 tbsp sugar

Put the pistacchio cream, heavy cream, milk and sugar in a pan over medium heat. As soon as the bubbles appear, turn the heat down to very low and cook for 5 minutes.
Meanwhile soak the gelatine leafs in a bowl with cold water for two minutes.
Lift the gelatine from the cold water and stir into the hot mixture to dissolve. Remove from heat.
Divide the mixture into 4 ramekins and let to cool for two hours. After cooled put in the fridge for about 5 hours.
To turn down, dip the bases of the ramekin very briefly in hot water. Serve with chocolate if you desire.

10.10.2018

Tiramisu al Limoncello

1 cup condensed milk
1 cup heavy cream
2 squeezed lemons
Lady finger
Limoncello

First step is to mix the condensed milk, heavy cream and lemon juice. It will get thicker, taste and see if needs more lemon juice if you prefer a more tart taste.
Soak the lady fingers very quick with the limoncello.
Make the tiramisu with two layers and zest lemon or white chocolate on the top.

Lucas Ragu

Lucas Ragu

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
500g veal, ground
500g pork, ground
1/4 pound pancetta or slab bacon, ground
1 tube tomato paste
1 cup milk
1/2 cup chopped almonds
1 cup dry white wine
1 table spoon chopped rosemary
3 bay leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating



1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
2. Add the carrots, almonds and a tablespoon of salt and wait for the carrots to be brown. Add the pancetta and cook for another five minutes.
3. Add the onions, celery, rosemary, bay leaves and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned (about 10 to 15 minutes).
4. Add the veal and pork and stir into the vegetables.
5. Add the meat over high heat, stirring to keep the meat from sticking together until browned.
6. Add the wine and mix very well, the wine will deglaze the pan, cook for half hour in medium heat.
7. Add the tomato paste and the stock, cook for another 5 minutes then and milk; simmer over medium-low heat for 1 to 1½ hours.
8. Season with salt and pepper, to taste, and remove from the heat.