Sift the frumina along with the flour and baking powder, sieving everything in a large bowl. Grate the rind of an orange that will serve to flavor the dough.
Separately,
in another bowl put the butter softened and reduced into small pieces,
add the sugar and whip the mixture with electric whips to get a cream.At this point add the whole egg and the yolk at room temperature, and a pinch of salt.
Continue by assembling the mixture with the whips and always with the whips in action, pour the milk at room temperature. Add the powders to the mixture of eggs and butter a little at a time, helping with a spoon.
Then mix with electric whips until a smooth and lumpy mixture is obtained.
Take
a donut mold 22 cm in diameter with a height of 10 cm, butter the
bottom and edges of the mold with a kitchen brush to better butter the
entire surface, a fundamental precaution if you use a decorated mold
like the one that we used us.
Finally sprinkle the whole surface of the mold with flour.Pour the mixture into the pan and level the surface with a spatula or the back of a spoon.Cook the morning donut in a preheated oven at 170 degrees for 40 minutes.
When cooked, take the cake out and let it cool before turning it out, turning it onto a wire rack. In a bowl mix the powdered sugar with the powdered cinnamon, then sprinkle the mixture of aromas on the cake.
Start with
the octopus cleaning: rinse it under running water, transfer it to a
clean and dry cloth and tamp it with kitchen paper. Put it on a cutting board and with a knife cut the bag at eye level to remove them; Also remove the beak, then drop the meat beating with a hammer or a meat tenderizer. Rinse the octopus again under cold running water and remove the entrails from the bag and then carefully wash them inside; wash and rub with the head and tentacles to remove the patina covering them as much as possible.
Peel the carrot with a peeler, then cut it into coarse pieces together with celery. Put a large pot with water on the stove; pour the vegetables, the bay leaves, the garlic and add the pepper and salt.
When
the water has touched the boil, to curl the tips of the tentacles of
the octopus, immerse the tentacles in the boiling water then let them
re-emerge and continue this way for 4-5 times: in this way the
aesthetics of the preparations will be more pleasant. Then
dip the octopus into the pan and cook over very low heat for 30-35
minutes (about 20 minutes for each 500 g of octopus), covering with a
lid.
While cooking, with a skimmer you can remove the residues and the foam that are created on the surface from the cooking water. Before draining, skewer the meat with the tines of a fork to check the cooking. When ready, drain it and place it in a bowl with water and ice to stop cooking. Transfer
it to a cutting board: with a knife separate the head from the
tentacles, divide it in half, then cut the tentacles into small pieces,
putting them in a small bowl.
Squeeze a lemon and finely chop the parsley.Add the lemon juice and chopped parsley to the octopus.Season with oil, season with salt and pepper, then mix together with a teaspoon. Serve your parsley octopus salad in a serving dish garnished with lemon slices.
Peel 1.3 kg of blond onions, divide them in half and slice them finely.
Melt 50 gr. of
butter in a pot with high sides, perfumed with 1 bay leaf and 3 thyme
sprigs tied together with a kitchen spaghetti and 2 whole cloves of
garlic with the skin (in shirt) and add the onions;stir, lower the heat to a minimum and cook the onions gently for 5-6 minutes, must wither but do not color too much.
Add
to the onions 30 grams of sifted flour with a sieve with a tight mesh,
stir and also add to the soup 1/2 l of dry white wine and 1l of hot meat
broth and continue cooking partially covered pot and very low heat for
about 75 minutes.
Turn off the heat and let the soup rest for 30 minutes, then remove the aromas and garlic cloves. Slice 1/2 baguette making 12 slices. And grate 150 gr of gruyere.
Spread the
onion soup into 4 individual clay or porcelain bowls, complete each
portion with 3 slices of baghette and a sprinkling of grated gruyere and transfer the bowls under the oven grill for 6-7 minutes until the
cheese browns. .
Finally, sprinkle the onion soup au gratin with pepper, to taste, and serve immediately.
Take the 8 eggs and separate the yolks from the whites (the latter will not serve you).
Put
the sugar and egg yolks in a steel bowl with the handle and thick
bottom (which will then be placed in a bain-marie), and beat with a
whisk (or electric mixer), until a swollen cream is formed, frothy, smooth and almost white.
Add
gradually the Marsala (or another liqueur wine), always slamming to make
the liquid absorb well, and when all the ingredients are well mixed,
dip the pot in a bain-marie into another larger pot that contains it,
filled for 1/3 of very hot water: the fire must be very low and the water must never boil, but rather must keep a slight quiver. Stir with the whisk for about 10-15 minutes, until you see the cream swell, thicken and become velvety.
At
this point you can remove the zabaglione from the fire and serve
immediately in glass cups. If you want to taste it cold, you have to mix
it from time to time until it has cooled down, to prevent the wine from
separating from the cream and settling on the bottom.
