Pasta stuffed: Sacchetti Parmesan, Emmental and bacon

Making pasta at home is a snap also immensely rewarding. It takes time, but not too much skill. Anyone can do it and besides, the multitude of existing types, make it a food that you can never get tired.

Fresh pasta dough

1 egg per 100 grams of flour
For this recipe:
200 gr flour
2 eggs

For the filling

Emmental cheese
Parmesan Cheese
100 g bacon

Mix eggs with flour and knead until dough is very compact. With the help of a rolling pin, stretching it to obtain a dough as thin as possible, 1 mm or 2. Cut pictures of 10x10 cm and reserved on a cloth.
Grate enough cheese in equal parts of both and add finely chopped bacon. Picking up the box in his hand, put a bit of the cheese mixture and bacon in the center. Close joining two corners first and then the other two. To be closely united thrust under the skirt with the handle of a teaspoon.
If you do not be consumed at the time, should be kept in the fridge, too, in the freezer.
To taste it is fresh pasta watershed as normal, about 10 minutes in boiling water with salt and a few drops of oil if the habit.
Ah! And serve with the sauce one we like. Those in the photo are made with a golden onion in skillet followed by chicken and eggplant in small pieces and covered with cream. Minutes boiling, adding them to the Sacchetti y. .. to eat!

Brazo gitano pastry cream filling

Lightweight sponge roly-poly

170 gr sugar
190 gr flour
6 eggs

Assemble the eggs with the sugar (if we do it with a mounted machine whole eggs, if we do we will hand-assemble the yolks and whites separately, dividing the sugar between them.) Then we will be adding the flour little by little over the eggs mounted sieve with a sieve or a sieve if we did, and mix with a language or a wooden spoon so enveloping and slowly so that the eggs do not fall. Place the dough on a baking sheet, resulting in a rectangle 1 cm thick. I baked at 225 º C for about 5 minutes. We'll leave tuning covering it with a clean cloth to gently and we Revenga easier rolling. Reserve in refrigerator.

Custard

125 gr sugar
70 gr flour
500 ml of milk
Skin of 1 lemon
1 / 2 vanilla branch
3 egg yolks

Boil the milk with lemon peel and vanilla. In a bowl mix sugar, flour, egg yolks, and add milk gradually. After adding the mixture into the pan and remove when it starts to boil and has thickened. Let stand book at blocking the cold cream flush with plastic wrap so they do not believe scab.

Swiss roll filled with pastry cream

Template cake

Custard

Icing

Cinnamon

Syrup (50 g sugar + 50 ml of water, bring to boil

about 5 minutes to get the point of syrup)

With a brush or wash a surface of the cake plate, covering it well then the cream, spreading it across the surface of the cake. Placing the cake on a baking paper, roll it carefully through the longest part of the rectangle, forming a roly-poly. Rolling is not difficult, you just have to do it bit by bit, tightening and helping the paper to wrap it well. Once wrapped the cold will let it rest about 2 or 3 hours and after that we will remove the paper, we'll take over icing sugar with a little cinnamon, and you're ready to eat.

Quiche of cabbage, duck ham and parmesan

Quiche of cabbage, duck ham and parmesan

1 / 4 col
100 gr duck ham
50g grated Parmesan cheese

4 eggs
200 ml cream
salt
pepper

Pastry

1 pastry plate
or
250g cake flour
100g butter
1 egg
salt

Cabbage quiche, duck and ham Parmesan Crackers butter and strawberry jam vinaigrette

In a baking pan, usually round and with a depth of about 5-7 cm, place the dough covering the bottom and the edges (even dropping some dough on the outside). Usually what we do is to put chickpeas cooks above the mass, thus preventing mass up or create bubbles, but without putting weight on the mass also comes out very well. Then introduce the mass about 8 minutes at 180 º C.
While the dough is cooked elaborate the quiche filling. Saute the cabbage cut into squares of about 1x1 cm and, together with the ham and cheese, we will mix with eggs well beaten, cream, salt and pepper, which we will over the pastry. We introduce the cake in the oven at the same 180 º C and after 15 minutes, we will have achieved a great quiche quite original. What advantage!

Gnocchi

I guess all you have ever tried the gnocchi, but usually do not know potato is usually not know anything. But events at home ... Ay! that is another thing.

Potato Gnocchi

500 g of skinless baked potato
75 gr flour
75g cornflour
20 g of salt
2 eggs

The coceremos potatoes whole with skin, abundant water and a handful of salt. After the pelaremos and grate or crush with a fork. To get you kicked potato flour, eggs and salt and mix well.
Cut small pieces of dough to which we will make these brands after features. I have the wooden contraption below because I bought in Siena, but you can do the same with a grater or with a fork. When we formed the coceremos in boiling water for 4 minutes.
After this, we can freeze, or put them in the fridge and then adding our favorite sauce.

Those pictured are potato gnocchi gorgonzola flavored vanilla and strawberry dice

Those pancakes in Biscarrosse

The first weekend I spent in France I took her to his home a girl that I did not know. Emeline. And she was Biscarrosse. I will never forget how well I treated his family, nor how good were those pancakes. I had made pancakes many times but never like that time. There I saw first snow and there I learned that it is not necessary to speak the same language for two people to understand or to have someone occupying a corner of your heart forever.
The crêpes satisfy everyone: cold, hot, sweet or salty, with a flavor so mild that no one can say dislike.

Crêpes

2 eggs
2 ½ cups milk
2 tablespoons melted butter
Pinch of salt
1 tablespoon sugar
3 tablespoons flour

First you mix the eggs with the sugar, salt and flour. Doing this alone is important because this will not be lumpy. Then add the butter and milk and beat well.
The crepes are not difficult to do, you just need a little practice and find someone to explain to you how to do it well. It is best to make pancakes a gas stove, and my experience tells me that it is impossible to make a pancake at hob without wanting to smash it.
The first thing we do is put a pan not too high on a medium heat and with a napkin dipped in butter rub the bottom of the pan, so that pervades the pan just enough. When the pan temperature will have taken the time to take the mixture. The amount should be fair to bathe the surface of the pan and no more, because if not, the pancake is too thick, and a pancake and digestion destroys us.
When done by hand (a couple of minutes) we turn it over using a spatula or our own fingers and wait a little longer. Then accompany chocolate, sugar, jam ... if we want to make salted only remove sugar from the dough and add more salt and maybe a little pepper. When salted it is best to throw the ingredients (eg ham and cheese) in the pan for them to get temperature. As Julia Child would say: Bon appétit!