Loading...

Bolognese meatloaf.

Print Recipe
Bolognese meatloaf.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
  3. In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.
  4. Wait until slightly cold before cutting slices.
  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

Devil’s food cake, the perfect chocolate cake.

Print Recipe
Devil’s food cake, the perfect chocolate cake.
Porzioni
8
Ingredienti
For the frosting:
Porzioni
8
Ingredienti
For the frosting:
Istruzioni
  1. Melt chocolate in a double boiler, stir occasionally untill smooth. Remove from heat and let cool.
  2. Preheat oven at 350°F. Grease two 9 inch round cake pans. In a large bowl sift flour, baking powder, salt and baking soda; set aside.
  3. Lightly beat egg yolks until pale coloured; in another bowl cream butter with sugar, add the yolks and beat until well combined.
  4. Add the chocolate, mix until well incorporated. Add the dry ingredients in thirds, alternating with the milk and the vanilla, beating after each addiction.
  5. In a separate bowl beat the egg whites until White and fluffy, gently foldinto the batter. Divide batter into the two cake pans and bake for 45- 50 minutes. Let the cakes cool for 5 minutes in the pan then remove them and cool completely on wire racks.
  6. For the frosting: Melt chocolate in a double boiler over very low simmering water. Stir occasionally until smooth, remove from fire and let it cool.
  7. In a large bowl, on the medium speed of the mixer, beat butter aone until creamy. Add the milk carefully and beat again. Add the melted chocolate and vanilla and beat for about 3 minutes. Gradually add sugar and beat on low speed until creamy and fluffy (about 3 minutes more).
Recipe Notes

Makes one two layer 9 inch cake.

Frosting is enough to fill and cover the cake or decorate 2 dozen of cupcakes.

Pecorino cheese and black pepper buns.

Print Recipe
Pecorino cheese and black pepper buns.
Istruzioni
  1. Blend with a mixer water, sourdough and honey. I Always blend sourdough as it gives better rising results
  2. Mix by hand or with a kitchen appliance flour, sourdough, soften butter, cheese and black pepper. Mix for a couple of minutes then add salt and knead untill you have a smooth loaf.
  3. Let it rise untill it doubles covered in a warm place. Reduce dough and make about 10 small buns, about 2.5 oz each. Put them on a baking tray and let them rise untill they double.
  4. Heat oven at 428°F, put a pan filled with water inside the oven to produce steam. Brush buns with milk then bake for 15 minutes then reduce heat at 374°F and bake for 15- 20 minutes more.

Cookies made with sourdough excess.

Print Recipe
Cookies made with sourdough excess.
Porzioni
Ingredienti
Porzioni
Ingredienti
Istruzioni
  1. Beat sugars with egg and dissolve sourdough in it then add flour, butter, baking soda and salt.
  2. Mix well and when you have a smooth dough add almonds, chocolate chips and corn flakes.
  3. Knead untill incorporated.
  4. Form golf-ball sized cookies, put them on a baking tray and flatten them a little.
  5. Put in the fridge for 1 hour then in pre-heated oven at 360 F° for about 15-20 minutes (original recipe says 10-15 but for the size I said some minutes more are requested).