Christmas Now is the calamari with ricotta and taleggio cheese to ice cream, the proof of The cook-February 5, 2019
In today's episode of 5 February 2019, The proof of the cook the recipe for the calamari Christmas Now. As always, the sicilian chef, add to recipes, The proof of the cook preparations very original, not only by the taste of the sicilian but with a variety of touches. Calamari with the ice cream on a cream base of sweet potatoes is a first dish that certainly we would like to taste in the restaurant of Christmas Now, but at home it's really difficult that someone is going to make his calamari. Too many ingredients in the original even if of course the result of this first dish will be fabulous. Here's proof of The cook-off today, 5 February 2019, the recipe of calamari with ricotta and ice-cream at the cheese of the bargain.
Ingredients calamari with ice cream Christmas Now, the proof of The cook: 200 g sweet potatoes, 300 g vegetable broth, 70 g fresh cream, 200 g calamari, 200 g ricotta, 100 g bread, 50 g shelled almonds, 50 g sugar, 600 g ice-cream white, 200 g taleggio cheese, butter, dextrose, salt, pepper, saffron, olive oil, chives, sage, powder of liquorice, flowers
Preparing calamari Christmas Arrived with taleggio cheese and sweet potatoes, the proof of The cook today: we begin with the bread crumbs in a pan with cane sugar, licorice powder, almonds, chopped coarse and a drizzle of olive oil to add a little at a time, stir and let them brown on the fire, let it cool.
Cook the pasta, calamari, type mezzi paccheri pasta in boiling salted water, down to the tooth and let it cool. Farciamo the pasta with the ricotta sifted with salt, pepper and oil. We have the stuffed pasta in the walk on the baking sheet and put it in the oven at 50 degrees for a few minutes, better if we have the steam function. In a saucepan, put the sweet potato, peeled and in pieces but already cooked with a drizzle of olive oil, knob of butter and a little vegetable broth, salt and let cook a bit then blend with the mixer to immersion, add a little cream.
In another saucepan, put 300 g basic ice cream powder, 125 g cheese, 20 g dextrose, 20 g cream, 10 g onion, 1 sage leaf, chopped chives, shake, and pour in the ice cream machine, mantechiamo for 30 minutes. Serve on a base of creamy sweet potatoes that, sprinkle with the crumble of bread crumbs, calamari, complete cin a drizzle of olive oil, saffron threads and quenelle of ice-cream taleggio cheese.
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