още от любимите ми рецепти на David Rocco

GNUDI ALL'ACQUA 2

1 large bunch raw spinach, chopped
5 tablespoons extra virgin olive oil, plus extra for smearing hands (74ml)
4 garlic cloves, finely chopped
1 lb fresh ricotta cheese (450g)
4 tablespoons freshly grated parmigiano cheese, plus extra for sprinkling (57g)
salt to taste
small quantity of flour, if needed
20 cherry tomatoes, halved
4-8 fresh basil leaves, chopped
To start your Gnudi all'Acqua 2:
Preheat oven to about 400 degrees Fahrenheit.
Sautí spinach with 3 tablespoons of olive oil and half the quantity of the garlic for a few minutes until soft. Let cool.
Then in a bowl, combine ricotta, spinach, parmigiano and salt. Add a small amount of flour, a little at a time, only if ricotta if filled with too much moisture.
Combine mixture thoroughly.
Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat until mixture is consumed.
In a saucepan, heat up remaining olive oil, then add remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes.
Spoon half the sauce into a baking dish, then add the gnudi balls and top with the remaining sauce.
Sprinkle with parmigiano and cook for approximately 10 minutes or until golden brown. Serve immediately.
Per 4 persone

рецепта David Rocco

VILLA MARIA'S LEMON TIRAMISU
5 egg whites
5 tablespoons sugar (71g), plus extra if desired
lemon juice from 1/2 a lemon, freshly squeezed
2 cups whipping cream (470ml)
1 cup limoncello (235ml), plus an extra splash
zest of 1 lemon, freshly grated, plus extra for sprinkling
1 cup water (235ml)
40 Italian 'Savoiardi' Lady finger cookies
lemon infused white chocolate, chopped, for topping
To start your Villa Maria's Lemon Tiramisu:
Whisk egg whites, sugar and lemon juice together until you achieve white fluffy peaks.
In a separate bowl, whisk the whipping cream until fluffy. Add the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.
In another bowl combine 1 cup of limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.
Lightly dip both sides of each Savoiardi cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon infused white chocolate.
Unlike traditional tiramisø, this version can be served immediately.
Yield: 8 servings

David Rocco

Много съм впечатлена от непринудения и естествен David Rocco и го гледам с голям интерес по Fiesta tv . Така реших да проверя има ли сайт и да почерпя от кулинарния му опит, да запиша някоя и друга рецептичка:))
ето някои много интересни идеи

CANNOLI SICILIANI
Cannoli Shells:
2 cups flour (457g), plus extra for dusting if needed
2 tablespoons cocoa powder (28g)
a pinch of salt
2 tablespoons margarine (28g)
1/4 cup water (58ml)
1/2 cup white wine (118ml)
extra virgin olive oil, for deep-frying
cannoli molds (tubes for shaping shells during frying)
Cannoli Filling:
1 1/2 lb fresh sheep's milk ricotta cheese (680g)
1 cup sugar (228g)
1 cup bitter sweet chocolate, grated (228g)
candied fruit, finely sliced and icing sugar to decorate
To start your Cannoli Siciliani:
To make shells, mix together the dry ingredients and cut in margarine until evenly blended. Then gradually work in water and wine to form a compact dough. Cover with plastic wrap and let rest at room temperature for an hour. Roll out dough, on a lightly floured surface, to 1/8 inch thickness. Cut out 5 inch wide circles and cover. Re-roll scrap dough to form more circles.
Heat oil to 350® F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse, a few at a time, into the hot oil and fry until golden and crisp. Drain on paper towels, let cool and remove the molds from the cannoli.
To make filling, whip up ricotta and sugar until creamy. Add chocolate. Mix thoroughly. Using a piping bag, pipe filling into each shell, starting at the middle and working out towards each end. Garnish ends of each cannoli with candied fruit and dust the cannoli with icing sugar.
Yield: 4 servings

PASTA ALLA NORMA


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1 lb penne rigate pasta (450g)
4 tablespoons extra virgin olive oil (59ml), plus extra for deep-frying eggplant
1/2 white onion, chopped
14 oz tin peeled plum tomatoes (400g)
salt and freshly ground black pepper, to season
1 medium-sized eggplant, cubed
fresh basil leaves, torn
ricotta salata cheese, freshly grated for sprinkling
To start your Pasta alla Norma:
Cook the penne in a pot of boiling salted water. Stir to prevent from sticking together. While pasta is cooking, make the sauce.
In a saucepan heat up 4 tablespoons of olive oil.
Gently sautí onions until tender, then add plum tomatoes and liquid from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
Add salt and pepper. Cook for a few minutes until the sauce has thickened.
In another pan, fry the eggplant until golden and drain on a paper towel to remove excess oil.
Drain the pasta approximately 2 minutes before the ‰al dente­ stage and add to the saucepan.
Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata.
Mix together well in the saucepan so that the pasta and the sauce are well amalgamated.Ö Be careful not to overcook the pasta.
Plate, sprinkle extra ricotta salata on top and serve immediately.
Per 4 persone