Tiramisu
Ingredients:
- Mascarpone — 500gr
- Ladyfingers — 400 g
- Sugar — 200 g
- Eggs — 4
- Espresso Coffee — 200ml
- Cocoa Powder
Directions:
Prepare the cream:
- Separate the egg yolks and whites into two bowls. Whisk the egg whites until stiff and glossy. In another bowl, whisk the yolks with the sugar, then gradually add the mascarpone, one spoon at a time, until smooth and creamy. Gently fold in half of the whipped egg whites, then the rest, until fully combined.
Layer the Tiramisù:
- Dip the ladyfingers quickly in cold espresso (soak them quickly!) and arrange them in a single layer in your dish. Spread the mascarpone cream on top and repeat the layers, finishing with the remaining cream.
- Refrigerate for at least 4 hours (or overnight).
Serve:
- Cut in squares and dust generously with cocoa powder right before serving.
Fresh Pasta
Ingredients:
- AP Flour — 400 g
- Eggs — 4
- Tomato Passata — 750ml
- Extra Virgin Olive Oil
- Onion
- Fresh Basil
- Salt & Pepper
Directions:
Prepare the sauce:
- Sauté the finely chopped onion in olive oil. Add the passata, salt, pepper, and a few basil leaves. Simmer for 15–20 minutes.
Prepare the pasta:
- Mix the flour with the eggs until combined, then knead by hand for about 10 minutes until smooth and elastic.
- Wrap in plastic and let rest for 30 minutes at room temperature.
- Roll out the dough into a thin sheet fold it and cut the Fettuccine.
- Boil in a large pot of salted water for 3-4 minutes. Toss immediately with sauce.
Serve:
- Serve with freshly grated Parmigiano Reggiano.
