Crepe with Prosciutto and Fontina

PREPARATION: 10 min.

COOKING: 10 min.



FOR 4 PEOPLE: 12 ready-to-eat crepes. For the filling: 200 g of cooked ham, 100 g of fontina.

To season: 1/2 l béchamel (also ready), grated cheese, nutmeg, butter.
Distribute some minced ham and the Fontina cheese cut on each crepe cubes.
Roll them up and align them in a buttered baking dish. Cover them with the béchamel sauce, sprinkle with grated cheese and a pinch of walnut nutmeg. Put in a preheated oven at 200 ° and let it cook au gratin. You can serve the whole crepes or split into two diagonally cut logs.

Risotto Celery

Preparation Time: 10 min.
Cooking Time: 28 min.

For 4 people:
450 g of rise
300 g of white celery
1 medium onion
1 glass of dry white wine
40 g grated cheese
1 l vegetable broth
oil
salt
pepper

In a saucepan heat two tablespoons of oil and let the onion dry chopped, stir. After five minutes add the chopped celery, season and add the rice.
Stir and when the beans have become diamonds wet with the wine and let evaporate, salt.
Cook the risotto by pouring a ladle of hot broth at a time. Retreat, sprinkle with grated cheese, stir, add a pinch of pepper and serve.

CRÊPE

Preparation Time: 20 min. + 1 hour of rest
Cooking Time: 10 min.

For 12 CRÊPES:
100 g flavour
2 eggs
1/4 di milk
30 g di butter
Oil
Salt

Put the flour in a bowl in the bowl, shell the eggs in the center, add three or four tablespoons of milk and mix to mix. diluted the mixture by pouring the remaining milk until a slurry is obtained.
Add the melted butter in a bain-marie and cool, salt. There-use the mixture with a small whisk, then let it rest for an hour. To the time to cook the crêpes oil-greased (or butter) the bottom of a pa
of the non-stick coating, let it warm up, pour two tablespoons of batter, move the pan so that the batter spreads out over the entire bottom and cete on both sides. So below until the compound is exhausted.

Maccheroni with 4 cheeses

Maccheroni with 4 cheeses

Preparation: 15 min.
Cooking Time: 15 min.


320 g maccheroni
150 g of cheese between mozzarella, caciotta, emmental
40 g grated cheese
40 g butter
Salt

In a saucepan, melt the butter in a bain-marie, add mozzarella and caciotta and Emmental cut into small pieces, stir but do not melt the cheeses completely. Salt with moderation. Boil the macaroni in abundance salted water, drain them, place them on a serving dish and season with the ai butter cheeses. Sprinkle with grated cheese and serve.

Graffe

For 20-25 GRAFFE:
• 300 g of flour 00
• 50-70 g of manitoba flour
• 350 g of boiled potatoes
• 40 g of butter
• 5 g of dehydrated yeast
• 1 egg
• 30 g of granulated sugar
• 1 spoon of grappa
• rind of 1 grated lemon
• fry oil
• caster sugar

Preparation Time: 20 min

Cooking Time: 10 min

Lievitation Time: 60 min

In the bowl of the planetary combine the crushed potatoes, flour, sugar and baking powder. Mix with the leaf hook until a homogeneous mixture is obtained. While the planetary is in action add the egg, the grappa and the grated lemon peel.
When the dough starts to be composed and well blended, mount the hook and continue to knead, adding the soft butter a little at a time, waiting for it to be well incorporated before adding more. Transfer the dough (it will turn out to be a little sticky) on a floured pastry board, rework it briefly with your hands and transfer it to a bowl. Let it rise, covered with food film, until doubled (about 1 hour and 30 - 2 hours).
Overturn the dough on a floured surface, take small portions of it and form with the hands of the cords of about 15 cm in diameter the thickness of 1 finger. Join the two ends and make donuts.
Let the graffe rise on a floured surface, covered with a damp cloth for about 1 hour.

Fry the graffe, a few at a time, in boiling oil at 170-180 °. When they are well browned, drain them with a perforated spoon, dry them with the absorbent paper and pass them in the granulated sugar so as to cover them.

The graffe are ready to be served!

Bechamel

Ingredients
      40 gr. clarified butter
      50 gr. flour
      5 dl. milk

Preparation
      Melt the butter in a small saucepan and add the flour; mix and cook over low heat for about 5 minutes, stirring constantly. Add the cold milk in a single solution, continuing to turn so that it does not form lumps.
      Raise the heat and simmer for about 10 minutes, stirring often. Then continue cooking over very low heat and in a covered container for 6-7 minutes.

Clarified butter

Ingredients
      250 gr. butter

Preparation
      Melt the butter in a bain-marie in a small pan and let it cook for about 30 minutes, removing the solid residues with the slotted spoon, which will gradually emerge. The part of water present in the butter will have to evaporate, while at the bottom of the container a clear deposit will form, the casein.
      Filter the butter in a strainer covered with a cloth and collect it in a jar, leaving the casein in the cooking pot. If you do not use butter immediately, once it has cooled, keep it in the fridge. The butter is clarified to make it resistant to high temperatures, so that it can be used in frying and browning.

Mayonnaise

Ingredients
      3 yolks
      1⁄2 teaspoon of white wine vinegar
      5 dl. of corn oil
      1 white pepper
      Salt
Preparation
      For the success of mayonnaise, the ingredients must have the same ambient temperature (around 18 ° C). Stir in a bowl salt and pepper in vinegar, then add the egg yolks, mixing well.
      Pour the oil flush, stirring constantly with a wooden spoon always in the same direction, so as to emulsify the sauce. The oil must be perfectly incorporated: do not pour more if the previous one has not totally blended.

PESTO light

Ingredients

      100 gr basil beaves
      1 dl extra virgin olive oil
      30 gr grated parmesan
      10 gr pine nuts
      8 gr walnut
      Black pepper
      Salt

Preparation

      Chop the basil together with the walnuts and pine nuts in the cutter. Add the cheese, oil, pepper, salt and mix the ingredients until they are completely mixed. Pass the sauce through a fine sieve.

Ragù

Ingredients

      400 G MINCED BEEF CHOP
      50 G  BUTTER
      1 ONION
      1 CARROT
      1 DL WHITE WINE
      1⁄2 CELERY
      500 G TOMATOES
      3 DL BEEF BROTH
      SALT

Preparation

      Peel the onion and cut it into cubes; clean the celery coast of the leaves, the filaments and slice it finely; scrape the carrot under the water jet and cut it into cubes. Sauté the vegetables prepared in a saucepan with 30 g of butter, stirring and keeping the flame low so as not to brown the vegetables. After 8-10 minutes add the meat, shelling it with a wooden spoon and letting it cook over medium heat for 3-4 minutes.

      Raise the flame further, pour the wine and let it evaporate. Wet with the stock and cook for about 2 hours. Blanch the tomatoes in slightly salted water, then drain, remove the skin and seeds and chop very finely. Add them to the meat sauce and continue cooking for 40 minutes. Turn off the heat, complete with the remaining butter and salt to taste.

Cannelloni ricotta cheese and spinach

• 200 g di sfoglia di pasta all'uovo
• 250 g di ricotta cheese
• 150 g di spinach
• 1 egg
• tomato sauce
• 1 small onion
• salt
• extra virgin olive oil
• grated Parmesan cheese

Prep Time 20 MIN

Cook Time 20 MIN

2 Serves

First of all, a careful washing of the spinach. toss in the pan for a few minutes with a clove of garlic and let them cool.
In a small saucepan, fry the onion with a tablespoon of oil, add the tomato sauce and cook until cooked.
Prepare the filling by adding to the ricotta, the egg, the cooked spinach and carefully mixed. Put the salt and, if you like, also nutmeg.
Cook the egg dough in boiling water for a few minutes. With the help of a pastry bag, stuff the dough and roll it up to form the cannelloni.
Once the cannelloni are ready, place them in a pan, add the tomato sauce and bake for about 20 minutes.
When almost cooked, add plenty of grated Parmesan cheese and leave to cook for a few minutes.

Take out your cannelloni, ricotta and spinach and let cool before serving!

Beef Broth

 Preparazione:
20 min
Cottura:
180 min


Ingredients for 1 L of broth
    Beef shoulder pulp 500 g
    Beefsteak 400 g
    Beef the bones 400 g
    Celery 60 g
    carrots 100 g
    Golden onions 100 g
    Auburn tomatoes 150 g
    water 4 l
    Extra virgin olive oil 40 g
    Cloves 2
    Fine Salt
    Pepper

To prepare the meat broth, start by preparing the vegetables, washing and drying them thoroughly.

Peel the carrot and cut into chunks.

Then cut the celery also.

Divide the tomato in half and peel the onion, cutting it too in half. Toast for about 4 minutes in a non-stick pan over high heat, turning from time to time. Then add all the vegetables in a large pan and high sides with the oil.

Flavored with peppercorns in grains and cloves.

Pour into the pan the bones, the shoulder pulp and the biancostato.

Cover the meat with 3L of water and let it cook over medium-high heat for about 2 hours, until the stock is reduced by about half. Then add the remaining liter of water and cook for another hour over low heat.

During this time it will be necessary to froth the broth, or eliminate the fat and the impurities that will stabilize on the surface.

At the end of cooking, the broth will be less liquid and more restricted. You just have to filter the broth in order to separate the liquid from meat and vegetables: pour the broth back into the pan and add salt.

It is important that you go up when the stock is ready to be able to better adjust its flavor.

At this point your meat stock is ready to be used in your preparations!

Vegetable Broth

Ingredients for 1.5 l of vegetable broth

Water 2 l 

Celery 150 g 

Carrots 200 g 

Golden onions 200 g 

Auburn tomatoes150 g 

Black pepper in grains

Fine Salt

Prep time: 10 min
Cook time: 60 min
Servings: 4 people

Preparation

To prepare the vegetable stock, start by cleaning the vegetables.

Then peel the carrot, cut it and cut it into thick slices; go to celery: remove the final part and the leaves, then divide each stem into 2 or 3 parts.

Continue by cutting the tomato into two parts and finally peel the onion and cut this in half. Place it in a non-stick pan and let it braise, without adding fat, for 4-5 minutes over high heat: turn the halves from time to time, so you will avoid making it burn.

Pour all the ingredients in a large pot, add the black pepper and cover with 2 liters of cold water.

Turn on the heat and bring to a boil, then lower slightly and let simmer for an hour.

At the end of cooking, add salt and filter to collect the vegetables. 

Your vegetable broth is now ready, if you prefer you can extend it with other water or use it immediately.