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Ricciarelli

 Siena. Ricciarelli e Panforte. Non si possono scindere le due cose, se si parla di Siena è inevitabile andare con il pensiero a queste due delizie nate in tempi lontani in questa città, e se si parla di Ricciarelli e Panforte non si può non parlare di Torre del Mangia, di Piazza del Campo, dei falconieri, dei numerosi palazzi di altrettanti famosi nobili italiani, di una delle più belle città medievali della nostra penisola.
 Non è una ricetta facilissima, ma si può fare, basta avere delle buone materie prime, come le mandorle e un po' di pazienza, io li ho fatti e sono venuti benissimo, ho trovato una bella ricetta qui nel blog di Anice&Cannella, is a recipe that comes from the factory Relatives and is dated 1879. I do not transcribe all the steps that have been well described in the blog of Anise & Cinnamon, write only the ingredients.

Ingredients for 1 kg of ricciarelli:

A) 300 grams of sugar,
400 grams of almonds and dried in the oven, I put also bitter because they give a unique flavor, I had almonds apricot pits that are beautiful, if you have them place one thirty to 400 grams, do not overdo it because they are poisonous,

50 grams of flour,
15 grams of orange peel (I have my home made),

B) 20 grams of sugar, 20 grams of flour
,
1 / 2 teaspoon of ammonia for cakes and 1 / 2 baking powder,

C) 47 grams of sugar, 14 grams of water
,

D) 20 grams of powdered sugar icing (my home made)
2 small egg whites,
powdered sugar and cornstarch (for dusting)
hosts to place under (not essential) you just have the card oven

For explanations refer you here

Tiling Bathroom Walls

Ravioli stuffed with sea bass and prawns

start again. The year 2010 ended very badly ... a few days before Christmas, una macchina che andava a velocità sostenuta dentro Roma, ha investito il marito di mia sorella che, dopo due giorni di coma e varie operazioni, nel tentativo disperato di salvargli la vita, è deceduto. Era una persona splendita, un eccellente medico e un grande ascoltatore...era sempre pronto ad aiutare chiunque gli sottoponesse un problema. Tutti noi abbiamo perso molto, mia sorella e mio nipote in modo particolare. Amava molto la mia cucina ed io mi divertivo a mandargli dei messaggi con scritto: "Ho fatto la mousse, venite a cena?". Tre settimane fa gli avevo raccontato del mio plum-pudding dicendogli che lo avrebbe assaggiato a Natale, per cui vado avanti con le mie ricette sapendo di fargli molto piacere. Ciao Antonello.

Questi ravioli I made them for the evening of 24 because, by tradition, we eat the fish and since we really like ravioli I've prepared a few days before and frozen. For the pasta you can find that the usual here is the recipe for pappardelle, but the mix is \u200b\u200bfine. Now to the filling.

Ingredients:

A sea bass, sea bass, medium in size (depending on how you want to make ravioli)
prawns
various scents and herbs (celery, carrot, onion, parsley) salt
and allspice aromas that encompasses many
parmesan butter

cognac

Clean, wash and put in a pan with an inch below the bass in the water, all the herbs, carrots, celery, onion, a clove of garlic and when it begins to boil gently adagiateci bass, cover it with the cover and after 10 minutes you can turn it off, leave covered for another 10 minutes to continue cooking. Clean it, Take off the skin, the central spine and the belly, others do not, put it in a bowl and crumble with a knife or giving it a puree, season with salt, pepper, olive oil, a tablespoon of Parmesan cheese, parsley, chopped fine . Peel the prawns and place in a pan with a little butter, turn up the heat and mix the vegetables while they spruzzateci brandy, let it evaporate and turn off the heat otherwise they harden. Make them into small pieces. Now assemble the ravioli, make the strips of dough, put a bit in the middle 'of dough on a piece of sea bass and shrimp, cover with another pasta and cut according to the form you have chosen, this time I've used the molds of paintings , hearts, spades and clubs. Dress as you like after having spent several minutes in boiling water. I have been spent in a very elongated tomato with water from cooking the prawn ravioli and a milkshake, came a delicate sauce, but you can dress as you like.