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you soon!

to sudden work commitments (due to transfer), when I can follow my blog.
Having been kindly Fabietto invited by his meme, I decided to participate anyway.
Thanks and ....

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Baba

I accept with pleasure the kind invitation of Fabietto Pasta Amore e Fantasia .. to participate in the meme "My workhorse"

Ingredients:
250 gr. of flour, 4 eggs, 100 gr. of butter, 20 gr. sugar, 100 ml. milk, 15 gr. yeast, 1 teaspoon of salt.
For the syrup:
1/2 litro di acqua, 1/2 kg. di zucchero e 300 ml. di rhum.
Preparazione:
versate la farina a fontana in una terrina piuttosto ampia, al centro ponete il lievito diluito con un pò di latte tiepido, unite le uova e sbattete con una forchetta prendendo a poco a poco la farina tutt'intorno. Unite il resto del latte e lavorate per 5 minuti l'impasto che dovrà essere liquido. Coprite con un piatto, avvolgete la terrina in una coperta di lana e lasciate lievitare in luogo tiepido per circa 30 minuti. Nel frattempo montate il burro morbido con una spatola e amalgamatelo con un cucchiaino di sale e i 20 gr. di zucchero. Riprendete la terrina e mescolate butter in the dough mixing gently for several minutes. Butter a mold baba 24 cm. in diameter and pour in the batter, let rise for about an hour covered at all times. I urge you to check the rising, the dough should almost reach the edge of the mold. Preheat the oven, bake the baba first at 200 degrees for 10 minutes and then at 180 degrees for 25 minutes. Check the kitchen with a wooden skewer. Prepare the syrup by boiling water with the sugar off the heat and add the rum. Put the baba in a dish with high sides and bucherellatelo in several places with a long toothpick. Wet the baba still warm with the aid of a ladle, repeat the process several times, collecting il liquido dal fondo del piatto, fino a che il babà non avrà assorbito tutto lo sciroppo. A piacere decorate il babà con panna montata, crema pasticcera, frutta, ecc.
Note:
per rendere lucido il babà, lo potete spennellare con della gelatina di albicocche scaldata con un pò d'acqua.
In passato avevo già pubblicato questo post, siccome è il dolce che tutti i miei amici mi chiedono di preparare spesso, lo ritengo il mio cavallo di battaglia.

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Macaroons and Chocolate Mousse Cake with Chocolate and Cherries

Ingredienti per circa 4 persone.
For the mousse:
200 gr. mascarpone cheese, 100 ml. of fresh cream, 50 gr. icing sugar, 50 gr. macaroons.
For Ganache:
100 gr. Dark chocolate, 100 ml. liquid fresh cream, 1 tablespoon of butter.
For decoration:
4 amaretto, to taste dark chocolate, finely chopped.

Preparation:

heat the cream over the fire, just mention to boil remove from heat, add the chocolate into small pieces and melt, stirring well, add then the butter and mix well. Pour the mixture into cups (or in small glasses as in photo) in equal parts and let it cool.

Meanwhile in a bowl with the mascarpone and icing sugar, add the amaretti crumbs and stir in the whipped cream, stirring gently from bottom to top. Pour the mixture into cups of the cooled chocolate and refrigerate. When serving, garnish each cup with the surface of the whole amaretti and chocolate, finely chopped.
Note:
cups for these two colors I was inspired by the greedy recipe Roxy that thank you!

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Sciroppate

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Ingredients:
130 gr. of chocolate biscuits, 75 oz. of cold butter, 500 gr. of soft cheese, 80 gr. sugar, 2 eggs, 200 gr. Dark chocolate melted, 250-300 gr. drained pitted cherries in syrup, to taste of white and dark chocolate for decoration.

Preparazione:
imburrate uno stampo a cerniera di 22 cm. di diametro, tritate finemente nel mixer i biscotti al cioccolato e mescolateli in una ciotola con il burro fuso, versate il composto nello stampo, livellatelo bene con il palmo della mano e mettete in frigo per circa 30 minuti. Sciogliete il cioccolato fondente a bagnomaria o nel microonde, lavorate a crema la ricotta e lo zucchero con le fruste elettriche, aggiungete un'uovo alla volta mescolando bene, incorporate un pò alla volta il cioccolato fuso tiepido e amalgamate bene, aggiungete infine le ciliegie sciroppate sgocciolate e mescolate delicatamente a mano con una spatola. Riprendete lo stampo dal frigo e versate dentro the mixture, level the surface and place in preheated oven at 180 degrees for about 50 minutes. Remove from the oven and let cake cool thoroughly. Then remove the cake from the mold, decorate with chocolate chips and white chocolate as in the picture or to your liking, then put it in the fridge for at least 3 hours, or better yet until the next day.
Notes:
when you put the cake in the oven, I suggest you place a sheet of parchment paper under the mold, because it is the hinge of the cherry liquid can drip and burn on the bottom of the oven.
To estimate the scales, place the chocolate in the fridge and then help yourself with a potato peeler.

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Strudel di Salsiccia e Ricotta (Ricetta di Sale & Pepe)

Ingredients:
200 gr. fresh or frozen puff pastry, 1 onion, 100 gr. cherry tomatoes, 400 gr. sausage type of sausage, 250 gr. ricotta cheese, 1 tablespoon fennel seeds (optional), 1 dl. dry white wine, 1 egg, 2 tablespoons milk, 4 tablespoons extra virgin olive oil, salt and pepper to taste.

Preparation:
clean and chop the onion (I used a little), peel the sausage and crumble it coarsely, wash the tomatoes, dry them and cut them in half. In a pan saute the onion with the 4 tablespoons oil, add the sausage and brown for about 5 minutes over high heat, pour the wine and let evaporate, add the tomatoes (I have them skinned) salt and pepper if necessary (I recommend you try first, because the sausage already contains them) and cook for about 10 minutes over medium heat, stirring often, until the sauce will be dry. Pour the cooked sausage in a bowl, then add the ricotta, fennel seeds to taste, salt if needed and mix well. Roll out the pastry on a baking sheet covered with parchment paper wet and wrung out, prick the bottom with a fork and brush with egg white lightly beaten (by holding the yolk), spread the filling in the center of the dough, leaving a freeboard of about 2 cm., roll the dough over the filling and seal the ends. Mix egg yolk with milk and brush the surface of strudel. Bake in preheated oven at 200 degrees for about 25-30 minutes. Remove the strudel from the oven, slice and serve warm.
Note:
the recipe says to use 200 gr. puff pastry. I used a roll of fresh pasta ready which is a bit larger than 200 grams.

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Crostata di Mele e Uvetta

Ingredients For the pastry:

300 gr. flour, 150 gr. of butter, 120 gr. sugar, 3 egg yolks, a pinch of salt, the grated rind of one lemon Treaty (only the yellow part).
Ingredients for filling:
800 gr. apple, 120 gr. sugar, 2 tablespoons raisins, 3 tablespoons brandy, 1 pinch of cinnamon to taste, taste of sugar.
Preparation:
put the flour on a pastry board, add the butter into small pieces and work with your fingers until it forms the crumbs, add the sugar, egg yolks , a pinch of salt and the grated rind of lemon , mix the ingredients and mix quickly everything by hand (without heating the dough too much) to form a loaf, wrap in plastic wrap and refrigerate for about an hour. Peel apples and cut them into thin slices, put them in a bowl and mix in sugar, cinnamon, brandy and raisins, cover the bowl and set aside. Resume the dough from the refrigerator and mettetene by about 1 / 3 will be used to cover, roll out the remaining dough with a rolling pin on a sheet of parchment paper (so it will be easier to transfer in the mold) and invert the dough in a pan for tarts 24 cm. of diameter and about 3 cm. high buttered and floured , place the dough on the edges and prick the bottom with a fork. Drain the liquid from the apples and arrange them in an even layer on the pastry. Take the remaining dough, crumble it with your fingers and give it good over the surface, bake in preheated oven at 180 ° for about 35-40 minutes. Now remove the tart from the oven and let cool , the mold onto a serving dish and sprinkle to taste with icing sugar.
Note:
I dedicate this recipe to Rosy to thank you for choosing my blog on the day of BlogDay .