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mela in gabbia

 
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Kate



Joined: 11 Oct 2004
Posts: 16
Location: Cambridge, MA

PostPosted: Thu Jan 27, 2005 1:47 pm    Post subject: mela in gabbia Reply with quote

Perhaps the most heavenly thing I've ever tasted was when I studied abroad in Rome. It would be a dream come true to live next door to the fantastic pasticcerie from which I bought them and eat them every day. But since that's probably not going to happen (at least in the immediate future), I was wondering if any of you had recipes for these tasty treats. I've done some preliminary web searching, but have found very minimal results.

Thank you in advance!
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Spuntino94122



Joined: 28 Jan 2005
Posts: 2
Location: San Francisco

PostPosted: Fri Jan 28, 2005 10:16 am    Post subject: Re: mela in gabbia Reply with quote

Found this at: http://www.cucinacremasca.com/Le%20Altre%20Ricette%20G-Q.htm

MELE IN GABBIA ALLO ZABAIONE

INGREDIENTI PER 4 PERSONE
n. 4 piccole mele
g. 400 di pasta millefoglie
g. 100 di crema pasticcera
g. 40 di amaretti sbriciolati
zucchero a velo

Sbucciare le mele, privarle del torsolo e tagliarle a fette rotonde.

Stendere la pasta millefoglie e ricavarne quattro quadrati del lato di circa cm. 12.

Collocare al centro di ognuno le fette di mela intercalate a crema pasticcera e amaretti sbriciolati.

Chiudere la pasta riunendo le quattro estremità in centro alla parte superiore.

Pennellare di uovo sbattuto e cuocere in forno a 180° gradi per circa 30 minuti.

A metà cottura spolverizzare con zucchero a velo e lasciar caramellare.

Nappare i quattro piatti individuali con salsa zabaione tiepida e collocare al centro di ognuno una mela in gabbia.


MILLEFOGLIE CLASSICA

Ingredienti per 8 persone:
450 g. di pasta sfoglia
750 g. di crema pasticcera
150 g. di panna fresca
Zucchero a velo e granella di nocciole q.b.

Utilizzando un matterello tirare la pasta allo spessore di 3 mm. circa e ricavarne tre fogli quadrati oppure rettangolari della stessa misura.

Disporli sopra una teglia da forno bassa sopra carta da forno.

Pennellarli con uovo sbattuto, cospargerli con poco zucchero, bucherellarli con una forchetta e cuocerli in forno a 180°C per circa 15 min.

Una volta cotti togliere dal forno e lasciare raffreddare.

Disporre in seguito il primo dei fogli cotti sopra un tavolo e spalmarlo con metà della crema.

Coprire con il secondo foglio e spalmare con la rimanente crema.

Coprire con il terzo foglio e, utilizzando un coltello a sega, rifilare i bordi della torta.

Montare la panna e spalmare con essa l'intero bordo della millefoglie e ricoprirlo facendovi aderire la granella di nocciola.

Cospargere l'intera superficie con zucchero a velo e servire.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Fri Jan 28, 2005 3:27 pm    Post subject: Reply with quote

Is there anyone who can translate?
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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Spuntino94122



Joined: 28 Jan 2005
Posts: 2
Location: San Francisco

PostPosted: Sat Jan 29, 2005 8:20 am    Post subject: Reply with quote

Here's a rough translation for the two recipies (hope it works out) ...

MELE IN GABBIA ALLO ZABAIONE

Ingredients for 4 people

4 small apples
400 g. puff pastry sheets
100 g. pastry sheets
40 g. chopped almonds
Powdered sugar

Peel the apples, core, and cut into round slices.

Unfold the puff pastry and to divide into four equally sized pieces about 12 cm.

Place equal quantities of apple slices, pastry cream and chopped almonds in the center of each pastry square.

Close the pastry by lifting and pinching the corners of the pastry together above the filling.

Paint the pastry with an egg wash of beaten egg and to cook in oven to 180° degrees for about 30 minutes.

After 15 minutes, dust with sugar and allow it to caramelize.

Sauce four individual dishes with lukewarm zabaione (dessert of egg yolks, sugar, and marsala wine) and place an apple puff in the center of each dish.


MILLEFOGLIE CLASSICA

Ingredients for 8 people

450 g. pastry dough
750 g. pastry cream
150 g. fresh whipped cream
Powdered sugar and granulated hazelnuts

Roll the pastry dough to about the thickness of 3 mm. and form three square or rectangular sheets of the same size.

Bake on an upper rack in the oven.

Paint the sheets with beaten egg, dust with a little sugar, poke with a fork, and cook in a 180°C (about 400 °F) oven to for about 15 min.

After baking, remove from oven an allow to cool.

Arrange the cooked sheets on a table and spread the first sheet with half of the pastry cream.

Cover with a second sheet and to spread it with the remaining pastry cream.

Cover with the third sheet and, using a knife, trim the edges of the cake.

Cover with fresh whipped cream and to spread it to the edges of the puff pastry.

Cover the entire cake with granulated hazelnuts.

Sprinkle the whole surface with powdered sugar and serve.
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Sat Jan 29, 2005 3:21 pm    Post subject: Reply with quote

Thanks!
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."
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Kate



Joined: 11 Oct 2004
Posts: 16
Location: Cambridge, MA

PostPosted: Sat Jan 29, 2005 4:23 pm    Post subject: Reply with quote

thank you! I was really not looking forward to breaking out my italian/english dictionary and translating word by word.
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