Tiramisu
Ingredients:
– ladyfinger, 200 g
– rum extract, 1 dl
– coffee, 2 dl
– Mascarpone, 500 g
– egg yolk (fresh!!!), 120 g
– sugar, 120 g
– cocoa powder, 50 g
Directions:
First prepare the custard. Whisk the cream, add sugar, egg yolk and Mascarpone. Whisk until consistent. Put into bowl with ladyfingers dipped into coffee aromatized with rum extract. Drizzle with cocoa powder.
AKADEMIA ITALIA 4. episode Veneto Panettone Flora & Alessandro
Cantucci
Ingredients:
– almond, 400 g
– grated lemon zest of one lemon
– grated orange zest of one orange
– sugar, 400 g
– butter, 80 g
– egg, 5 pc.
– flour, 520 g
– yeast, 5 g
– vanilla, half a bean
Directions:
Mix sugar , eggs and butter. When consistent, add grated zests and vanilla then flour, yeast and almond. Whisk until consistent. Form ~20 cm long tubular shapes from the batter and bake them for 15 minutes in an oven at 180 °C. Take it out and slice up while it’s still hot to Cantuccio-shaped pieces.
AKADEMIA ITALIA 7. episode Toscana Olivaolaj Flora & Alessandro
Flambéed pancakes with ricotta
Ingredients:
– egg, 3 pc.
– milk, 1 litre
– pinch of salt
– flour, 100 g
– ricotta, 300 g
– grappa, 1 litre
– grated lemon zest of one lemon
– grated orange zest of one orange
– sugar, 150 g
– one fresh vanilla bean
– bits of chocolate, 100 g
Directions:
Mix milk, egg, flour and salt for the pancake batter then fry. Mix ricotta, lemon zest, orange zest, vanilla, sugar and chocolate bits for the filling. Mix well and spoon into pancake. Fold pancakes into half twice. Fry in a pan on butter. When the pan is hot, pour in grappa and light it. When the flames die out spontaneously, the dish is ready.
AKADEMIA ITALIA 9. episode Grappa Siena-ban Flora & Alessandro
Sicilian cannoli
Ingredients:
For the dough:
– 250 g flour
– 30 g sugar
– 30 g lard
– 1 egg
– 50 ml Marsala wine
– 10 ml vinegar
– 1 pinch of salt
– 50 g grated orange zest
– 2 g ground cinnamon
– 1 egg yolk
For the cream:
– 800 g ricotta or cottage cheese
– 320 g confectioner’s sugar
– 50 g candied fruit
– 50 g ground chocolate
Directions:
First prepare the dough, mixing all the powdered ingredients then the liquid ones. Knead until consistent. Let it rest for 40 minutes. In the meantime, prepare the filling. Whisk the ingredients until the mixture is creamy.
Stretch the dough to a thickness of 0.5 centimeters. Cut out small circles or squares which you can wrap around the steel tubes used for making the cannoli. Fry the dough like that in sunflower oil. When browned, remove and let it cool.
Flavour the cream filling with chocolate and orange. Fill the cannolis and garnish with candied orange, pistachio and chocolate.
AKADEMIA ITALIA 11. episode: A szicíliai olivaolaj Flora & Alessandro
Soft sponge cake with extra virgin olive oil and lemon icing
Ingredients:
Sponge cake
– 250 g flour
– 220 g sugar
– 3 egg
– 100 ml water
– 30 ml lemon juice
– grated zest of 1 lemon
– 1 pack of baking powder
– plus 100 ml oil
Lemon icing
– 240 g confectioner’s sugar
– juice of 1 lemon”
Cake:
Whisk 3 eggs and mix with sugar. When frothy, add water, oil, grated lemon zest, flour and baking powder. Put into oven and bake for ~30 minutes at 180 °C.
In the meantime make the lemon icing glaze. Mix confectioner’s sugar with one lemon’s juice. When the cake is baked and cooled cover with glaze.
AKADEMIA ITALIA 14. episode: Olivaföld és olivaszüret Flora & Alessandro
Limoncello pudding with strawberry dressing
Ingredients:
– 6 egg yolk
– 150 g sugar
– ½ litres of milk
– 150 ml limoncello
– 3 gelatine leaves
– 200 g strawberry
– 2 spoons of sugar
– juice of ½ lemon
In a frying pan, cook finely sliced strawberry with a spoonful of sugar and a lemon’s juice until soft. Blend together, and the strawberry cream is ready.
Mix 6 egg yolks and sugar and whisk until white and creamy. Warm up milk and add whisked, foamy egg yolk. Cook cream and milk together until it reaches a temperature of 80 °C. Alessandro taught a small trick to Flóra: if you can’t measure the tempreture, you can check by drawing your finger accross the surface. If it leaves a track, the temperature is right.
When the cream is ready, mix with limoncello and gelatine leaves previously softened by soaking in cold water for 1 minute. Blend together and pour into small bowls. Put in the fridge for a few hours. Empty the contents of the bowls on a plate by simply turning them over. Cover with dressing. Buon appetito.
