mandorle

Per la ricetta dei piccoli flan di ricotta e zafferano con cicorino alle mandorle, frullate la ricotta con 1 bustina di zafferano, la panna, 2 cucchiai di olio e un pizzico di sale. Ungete 4 stampini con un poco di olio e suddividetevi il composto. Cuocete in forno a 160 °C per 13-14 minuti, finché i flan non si saranno rassodati, quindi sformateli delicatamente. Infornate contemporaneamente anche le mandorle e tostatele per 10 minuti. Lavate il cicorino, tagliatelo a listerelle, disponetelo nei piatti, adagiatevi sopra i flan, guarnite con le mandorle tritate e, a piacere, con fiori di aglio.

Piccoli flan di ricotta e zafferano con cicorino alle mandorle

ricotta

80 g cicorino da taglio

g mandorle sgusciate e pelate

g panna fresca

sale

olio extravergine di oliva

La pasta fredda al pesto di peperoni e caciocavallo è un primo piatto fresco e sfizioso, perfetto contro le giornate calde! Scopri la nostra ricetta.

Pasta fredda al pesto di peperoni e caciocavallo

Casarecce 320 g

Mandorle in scaglie 30

Caciocavallo 100 g

Basilico q.b.

Sale fino q.b.

Peperoni rossi 1

Peperoni gialli 1

Mandorle 40 g

Olio extravergine d'oliva 4 cucchiai

spicchio

Basilico 30 foglie

Crostata (pie) filled with apricot jam is an Italian staple year round but summer is the time for fresh fruit pie. This luscious dessert features in-season juicy apricots and almond cream.

Apricot Cream Pie With Almonds

apricots

3CUPS '00' or all-purpose flour

3/4CUP cream

almond paste

7TBSP. unsalted butter,

sugar

1/3CUP milk

almond flour

gelatin leaf

organic lemon

salt

almonds

Cut the butter into small pieces and combine it with the powdered sugar, a pinch of salt and the egg yolks. Add the two flours and combine everything quickly. Wrap the pastry dough in plastic wrap and let rest in the refrigerator for 1 hour.&nbsp;

Wash the apricots, remove the pits and chop them, leaving a couple of apricots whole for garnish.

Heat 2 3/4 Tbsp. water and the granulated sugar. When the syrup comes to a gentle boil add the chopped apricots. Cook for 15 minutes. Remove from the heat and let cool.&nbsp;

Preheat the oven to 350°F.&nbsp;

For the almond cream: Crumble the almond paste. Soak the gelatin in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Heat the milk with the lemon zest. Add the gelatin and let dissolve. &nbsp;Pour the hot milk over the almond paste and blend with an immersion blender until completely combined. Finally, add 1/4 cup cream. Let cool and thicken.

Roll out the pastry dough with a rolling pin. Line a round baking pan (8 1/2" in diameter) with the dough. Pierce the bottom with a fork and bake it at 350°F for 15-20 minutes. Remove from the oven and let cool.

Remove the pastry shell from the pan and spread the apricot mixture over it. Whip the remaining cream and gently fold it into the almond cream. Pour it over the apricot mixture. Garnish with the whole apricots and sprinkle with slivered almonds.

Torta Caprese, the beloved flourless chocolate and almond cake from the island of Capri, meets peach sorbet in this decadent summery dessert. 

Torta Caprese and Peach Sorbet

1 1/2CUPS sugar

6OZ. dark chocolate, chopped

peaches

eggs

buckwheat flour

Wash the peaches and remove the stones. Chop and puree them. In a saucepan, dissolve 3/4 cup granulated sugar with 1 cup water. When it boils, mix the syrup with the pureed peaches. Remove from the heat and allow the mixture to cool.

Separate the egg whites from the yolks. Beat the egg whites, gradually adding 1/3 cup granulated sugar, until stiff.

Grind the almonds. Cream the butter with 1/3 cup granulated sugar; when combined, add the egg yolks, the chocolate, the ground almonds and a pinch of salt. Mix well. Fold the egg whites into the chocolate batter gradually so that the mixture stays fluffy.&nbsp;

Butter and flour a round pan (8" in diameter) and transfer batter to it. Bake at 340°F for 40 minutes. Check the cake by inserting a wooden toothpick near the center: when it comes out damp but clean, the cake is ready.

Pour the peach puree and syrup into an ice cream maker and process for around 45 minutes to the consistency of ice cream.

Remove the cake from the oven, let cool, and dust it with powdered sugar. Serve with the peach sorbet.

Ho sempre preparato la classica Cheesecake che non necessita del forno ma questa volta ho voluto provare la versione con cottura. Una delizia!

Cheesecake al limone con ricotta

gr. di farina

gr. di farina di mandorle

gr. di zucchero

gr. di burro morbido

200 gr. di formaggio (tipo Phildelphia)

160 gr. di ricotta

uova

rosso

70 gr. di zucchero

90 ml di panna liquida fresca

bacello di vaniglia

Buccia di limone

Preriscaldate il forno a 165 ° C. Ricoprire con carta forno una teglia a cerniera di 20 cm. Unire gli ingredienti secchi necessari per la base in una ciotola. Aggiungere il burro e amalgamare insieme fino a formare un impasto "bricioloso".

Mettere il composto nello stampo preparato e schiacciare con il dorso di un cucchiaio per ottenere uno strato sottile. Infornare per 10-15 minuti o fino a doratura. Tirare fuori e lasciar raffreddare.

Abbassare la temperatura del forno a 130 ° C (in questo modo non si formeranno crepe sulla superficie).

Mettere tutti gli ingredienti nella ciotola e con il mixer impastare,fino ad ottenere un composto omogeneo.

Versare il mix sulla base di biscotti, battere delicatamente un paio di volte lo stampo sul tavolo per liberare le bolle d’aria e cuocere per 25-30 minuti.

La torta apparirà ancora molto morbida, lasciar raffreddare in frigorifero per una notte o almeno 6 ore prima di servire.

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk...

Endive Tarte Tatin with Almond “Goat Cheese”

1C. flour

1 1/2STICK butter

1/2C. sugar

Belgian endive

Dry white wine

Sage

Bay leaves

olive oil

Salt

2/3LB. almonds, blanched

Lemon juice

Pink peppercorns

Parsley

Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk in a saucepan; once it comes to a boil, remove it from the heat, add in 1/3 cup of filtered lemon juice and 2 teaspoons of salt; stir gently, cover with a cloth, and and let it rest for 20 minutes. Filter once again through a strainer lined with a cheesecloth, place a weight on top, and let it drain for 2 hours.

Finally, season with a drizzle of oil, salt, crushed pink peppercorns, and some finely chopped parsley to obtain a creamy plant-based cheese.

Mix the flour with 3/4 stick of butter to obtain a crumbly mixture; add in 2 tablespoons of water

and a pinch of salt. Form a ball of dough, wrap it in parchment paper, and let it chill in the refrigerator for 1 hour.

Remove the outer leaves of the endive heads, if necessary; then cook them in a saucepan over high heat with oil, 1 bay leaf, and 1 sprig of sage. After 3-4 minutes, add in a cup of white wine and let it come to a boil, then reduce the heat to the minimum, cover, and cook for 40 minutes.

Remove the lid, raise the heat again, and continue cooking for another 10-12 minutes. Cut the endive into small pieces. Prepare a light caramel with 1/2 cup of sugar, then add in the remaining butter and carefully stir over the heat until it is completely combined; then remove it from the heat. Pour the caramel into the baking dish (8-inch diameter); place the endive pieces upright, cover with the dough (rolled out to 1/8-inch thick); perforate the surface with a fork and bake at 350°F for 30 minutes. Remove from the oven and wait a few minutes; turn the tarte over onto a serving dish and serve with the almond “goat cheese.”

Soak the gelatin in cold water. Blend the almonds with the almond milk, then filter the mixture through a sieve lined with a cheesecloth. Add the crea...

Almond Custard

almond milk

1LB. Isabella grapes

heavy cream

1 3/4C. sugar

7OZ. almonds, blanched

cornstarch

1/3C. Amaretto liqueur

gelatin sheets

Soak the gelatin in cold water. Blend the almonds with the almond milk, then filter the mixture through a sieve lined with a cheesecloth. Add the cream, 1 cup of sugar, the amaretto liqueur, and combine. Pour everything into a saucepan. Remove 2/3 cup of the liquid and use it to dissolve the cornstarch in a small bowl.

Bring the almond milk and cream to a boil, then add the dissolved cornstarch away from the heat. Bring back to a boil, turn off the heat, and melt in the drained gelatin. Brush the mold with a bit of the liqueur and pour in the mixture. Let cool, then refrigerate for at least 4 hours.

FOR THE SAUCE: In a saucepan, cook the grapes with 3/4 cup of sugar. Cook for 10-15 minutes until they start to fall apart and create a sauce. Top the custard with the sauce

and garnish with more fresh grapes.

Top 7 mandorle recipes from across the web

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Top Tags

Piccoli flan di ricotta e zafferano...

Pasta fredda al pesto di peperoni e...

Apricot Cream Pie With Almonds

Torta Caprese and Peach Sorbet

Cheesecake al limone con ricotta

Endive Tarte Tatin with Almond “Goa...

Almond Custard

Top 7 mandorle recipes from across the web

The most viewed mandorle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Piccoli flan di ricotta e zafferano...

Pasta fredda al pesto di peperoni e...

Apricot Cream Pie With Almonds

Torta Caprese and Peach Sorbet

Cheesecake al limone con ricotta

Endive Tarte Tatin with Almond “Goa...

Almond Custard

The most viewed mandorle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine