Italian delicious chocolate and cookies

Ingredients for 40 pieces of 2.5cm x 2.5cm:

2 jars of condensed milk (395g each)

160g chocolate bar 70% chopped, 40g unsalted butter

260g Maria biscuit (each package has 200g) cut into small pieces

impalpable sugar to finish

Procedures to prepare it:

Place a piece of plastic on top of a baking sheet and on top of the plastic place a 20cm x 20cm square 5cm high hoop (bought at near store). If you don't have this hoop, make it in a small form the plastic form (to make it easier to remove. Reserve. Chop the cookies with very small hands (be careful not to crumble). Reserve. Place the 2 jars of condensed milk, the chocolate and the butter in a pan and bring to the heat, stirring constantly with a silicone spatula for 13 minutes (until the point just after the brigadeiro).

As soon as it is coming off the sides and bottom and no longer falling on the wire, remove from the fire, continue stirring for another 1-2 minutes. At this point, put the cookies in the brigadeiro and stir them carefully. Put everything in the prepared form, smooth with a spatula and cover with a plastic bag. Tap with your hand to compress the candy. Take the refrigerator for 2 to 3 hours. After this time, remove from the refrigerator and cut to the desired size (I cut 2.5cm x 2.5cm). Place 1 cup of impalpable sugar in a bowl and pass each square in the sugar, removing the excess well by tapping with your fingers. Place on the serving plate. If you are going to sell it, add 20g glucose to the brigadeiro at the beginning, along with chocolate and butter (lasts longer). Thanks to my sister for this delicious recipe.

Lamb Shank Madeira sauce, Step by step guide for you.

Ingredients for 8 people:

1 lamb leg of 2kg

3 sliced ​​celery stalks

3 sliced ​​leeks

200g black olives

200g green olives

300ml Madeira wine

200ml beef broth, salt and pepper to taste

fresh rosemary

1 teaspoon of cornstarch diluted in 2 tablespoons of water

Beef broth: 500g muscle, 1 carrot, 1 onion, 1 celery stalk, 1 liter water

Procedures to prepare it:

Preheat the oven to 230C degrees (high). Make holes in the meat with the knife point and season by greasing the meat with oil, salt, black pepper, rosemary, garlic. Cover and leave in the refrigerator for 2 hours. Prepare a meat broth: sauté the onion, carrot, celery, coarsely chopped in oil in a pressure cooker. Add the meat and stir until everything is golden brown. Add water, salt, pinch vinegar. Close the pan and count 30 minutes after the pressure is reached. Strain the broth. Reserve. In a large skillet, sauté the celery and leeks. When it starts to brown add Madeira wine and let it boil to evaporate the alcohol. Then add the broth. Wash the olives to remove excess salt and add to the vegetables. Place this sauce on the lamb in the pan, place a rosemary sprig on top, cover well with aluminum foil and bake for 20 minutes in a high oven.

After 20 minutes, lower the oven to medium 180C degrees and let it bake for 1 hour and a half. Remove from the oven, remove the aluminum foil. Place the meat on the serving plate, put the vegetables around and thicken the sauce on the pan in the pan on the stove top using 1 teaspoon of cornstarch diluted in a little water. Strain the sauce over the meat and serve. Served as a accompaniment to Moroccan couscous with chopped vegetables and roasted cherry tomatoes. Moroccan couscous recipe in my insta. I baked the tomatoes, drizzled with oil, salt and a pinch of sugar.