Classic chocolate and Fresh tomato sauce Ingredients

Classic chocolate, classic recipe that appeals to everyone

Ingredients for 11 molds (7cm x 5cm):

5 whole eggs

5 gems

170g sugar (1 cup)

100g (2/3 cup) all-purpose flour

250g chopped dark chocolate bar

250g unsalted butter.

Preheat the oven to 180C.

Procedures to prepare it:

Place the butter in a pan and turn on the heat. As soon as it melts and boils, turn off the heat and add the chopped chocolate. Stir until incorporated. Reserve. Grease your pans with unsalted butter and sprinkle with wheat flour (remove excess flour well). Place the molds on a baking sheet. Reserve.

Place all eggs in a bowl, stir well with the fouet for 2 minutes. Add the sugar and beat until the sugar dissolves in the eggs. Add the sifted flour and mix. Now add the melted chocolate with butter (warm). Stir p incorporsr. Your dough is ready.

Fill the molds with the dough and place in a preheated oven at 180 C degrees for 9 minutes. I advise roasting just one first, to set the time necessary to stay firm on the outside and with the fluid medium.

You can leave the dough in the refrigerator for up to 5 days before baking. If you are going to freeze, take the prepared molds (greased and floured) to the freezer while making the dough, so when you put the dough, the butter/flour will be firm. It can stay up to 3 months in the freezer.

Conchiglione with ricotta, spinach, and walnuts, fresh tomato sauce

Ingredients for 6 people:

G 500g conchiglione

Tomato sauce:

Kg 2 kg ripe Italian tomatoes without skin and without seeds

1 chopped onion

2 crushed garlic cloves

1 can peeled tomato

1/4 cup basil leaves

salt, black pepper, 1 teaspoon of dry pepperoni pepper (optional)

Ricotta cream:

380g buffalo ricotta

1 bunch of spinach

1/2 cup chopped walnuts

2 tablespoons of olive oil

salt, black pepper and nutmeg to taste

Finish:

Parmesan cheese

basil leaves

Procedures to prepare it:

Tomates Tomato sauce: Remove the skin and seeds of the tomatoes according to the video. Cut the tomatoes into cubes and set aside. Beat in the blender the contents of the peeled tomato can with the basil leaves and set aside. Fry the onion and garlic in a pan with olive oil. After 3 minutes, add the beaten tomatoes in a blender (DO NOT strain), diced fresh tomatoes, salt and pepper. As soon as it boils, cover the pan, turn the heat down and let it cook for 1 hour. After this time add 1 cup of water and cook another 1 hour covered. Reserve the ready sauce.

Place the ricotta cheese in a bowl and knead with a fork. Cook the spinach leaves in boiling water, drain the water well and prick with the knife. Add to the bowl with the ricotta. Add the chopped walnuts, 2 tablespoons of olive oil, salt, black pepper and nutmeg. Stir well and reserve.

Cook the dough as long as it is marked on the packaging, drain, give it a cold water bath to be able to handle it. Fill each shell with the ricotta mixture. Place a sauce ladle at the bottom of the serving plate, place the shells next to each other. Cover with tomato sauce. Sprinkle with Parmesan cheese and fresh basil leaves and serve.