AIMAN LOUENNOUS 3 C
My Elisabethan Recipe
Green sauce
Ingredients: wine vinegar, finely chopped shallot and parsley, salt and ginger powder
Procedure: put all the ingredients in a large bowl and marinate for more than an
hour. Excellent on lamb or kid meat
Equipment needed:sauteuse, frying pan......
Ravagliolo
Ingredients: flour, water and aniseed or fennel.
Procedure: Mix all the ingredients to obtain a thick cream that will be cooked in a pan
where pork lard is boiling. Turn it on both sides to brown it well and make a large
pancake a couple of fingers high.
Cut into wedges and enjoy while still hot sprinkled with liquefied honey
Equipment needed:frying pan,
Chocolate cake with dark heart
1. ark chocolate 150 g
2. Butter 80 g
3. 00 flour 20 g
4. Bitter cocoa powder 10 g
5. Medium eggs 2
6. Yolks 1
7. Powdered sugar 90 g
8. Vanilla bean 1
9. FOR BURNING AND DUSTING STENCILS
10. Butter to taste
11. Brown sugar to taste
12. TO DUST THE TORTINO
13. Powdered sugar to taste
To make the chocolate cake with a dark heart, first coarsely cut the chocolate with a knife,
then pour it into a bowl for cooking in a bain-marie, i.e. place the pan on a pan filled with
water 1. Mix with a marisa to favor the melting and when the chocolate has melted also add
the butter 2, stir until it is completely blended. Once ready, turn off the heat and set aside the
bastardella with the melted chocolate, perhaps placing it on a clean cloth. Meanwhile, pour
the eggs and yolk into a bowl, add the powdered sugar 3 and the seeds of the vanilla pod;
work the mixture with the electric whisk 4 until it is light and frothy, at which point pour the
melted chocolate 5 and continue to mix with the whisk to completely mix the mixture 6.At this
point, add the powders to the egg mixture: sift the flour 7 and the cocoa powder 8 then mix
with a spatula to incorporate the ingredients 9. The dough is ready, take some 8 cm diameter
aluminum molds with a 4 cm high edge, butter the bottom and the edge and then sprinkle
with cane sugar (alternatively you can use cocoa powder or icing sugar ). Pour the mixture,
filling the molds 11 2/3 full, then bake the pies in a static oven preheated to 180 ° for 13-15
minutes. When cooked, immediately take your cakes out of the oven 12. Turn them over
onto a serving plate while still hot, taking care not to burn yourself 13, complete by sprinkling
the chocolate cake with dark heart with icing sugar 14 and serve immediately 15
Nicolò Spadoni
My Elisabethan Recipe: Sweet and sour pork fillet
INFORMATION:
The sweet and sour pork tenderloin is a typical recipe of Chinese cuisine, then
revisited with some European and "new world" ingredients from America. In fact,
bittersweet after the importation of some foods from America to Europe, especially in
areas such as England and France.
INGREDIENTS:
- 1 kilo of pork fillet;
- 150 grams of bacon;
- leeks;
- 150 grams of raisins;
- cloves:
- cinnamon:
- 1 glass of orange juice;
- vinagre;
- garlic;
- rosemary;
- 1 glass of extra virgin olive oil;
- salt:
- black pepper.
METHOD:
Cut the fillet into large slices, then brown it in a saucepan with oil, garlic and
rosemary.Remove the meat from the pan and add the bacon, leeks and a little oil to
its bottom.After this add the meat again and sprinkle it with the orange juice and
vinegar.Then add the spices (salt, pepper, cloves) and raisins. Finally finish cooking
and serve warm or cold.
My Elisabethan Recipe
Pazzaglia Giada
Herbal soup
This yummy herb soup has a surprising aroma with a slight
minty aftertaste. The recipe involves the use of borage
which, especially in the wild version with beautiful blue
flowers, delighted salads in France and England in the
seventeenth and eighteenth centuries.
ingredients: ● 1.5 liters of beef broth ● 500 g of chard leaves ● 1 handful of fresh herbs: borage, watercress,
escarole, etc ..
● 1 bunch of parsley
method:
Wash the chard, spinach and other fresh herbs. Cook
everything in abundant salted water for about 5-7
minutes, without covering, to maintain the green color.
Once cooked, drain the vegetables and squeeze them
carefully and finally chop them finely with a knife or blend
them.
Chop the parsley and mint separately, being careful not to
do this too soon, especially for the mint which may turn
dark and lose its aroma.
Bring the broth to a boil, add the cooked aromatic herbs,
about 3 tablespoons of parsley and 2 or 3 of mint.
Boil the mixture again, season with salt and pepper and
serve sprinkled with plenty of grated pecorino.
The cooked aromatic herbs help to give texture to the
soup that will take on an aftertaste of fresh grass thanks
to the addition of parsley and mint.