Lemon tart, Salmon and Farfalle Caprese Ingredients

Lemon tart with red fruits, delicious without being too sweet

Serves 8 people, removable bottom form of 25cm diameter.

Base dough ingredients:

70g unsalted butter cut into cubes

100g icing sugar

2 tablespoons almond flour

210g wheat flour

1 egg

Ingred p cream almonds:

80g unsalted butter

80g almond flour

80g sugar

1 egg

1 teaspoon of vanilla extract

Ingred p lemon cream:

3 lemons (zest and juice)

6 eggs

80g sugar

500ml fresh cream

12 mint leaves

40g unsalted butter

45g corn starch (cornstarch)

Finishing ingredients:

12 large strawberries

blackberries, raspberries, blueberries, physallis (80g each)

Procedures to prepare it:

Prepare the dough by mixing all ingredients with your finger. Wrap and freeze. Open the dough and cover the pan. Putting the dough in the freezer or refrigerator while preparing the almond cream. Making almond cream: Beat the butter in an electric mixer until fluffy and whitish. Add sugar, almond flour, egg and vanilla. Place this cream on top of the frozen dough and place it in a preheated oven at 180C for 20 minutes. Remove and let cool.

Making the lemon cream: mix the cream, mint leaves, lemon zest and half of the sugar with a mixer (or blender). Strain this flavored cream in a pan. Add lemon juice and butter to the cream. While heating, place the eggs in a bowl and beat with fouet until well mixed. Add the other half of the sugar and the cornstarch. Beat well with fouet until the cornstarch dissolves (3 minutes). Slowly add the hot EM FIO cream to the beaten eggs, beating the fouet over and over. Return everything to the pan and stir until it thickens and turns into a cream. Turn this cream on a baking sheet and cover with plastic film (the plastic should touch the cream). Freeze.

Assemble by placing the iced cream on top of the baked and cold pie using a pastry nozzle or spatula. Spread the fruit on top by placing 3 strawberries in the center, followed by sliced ​​strawberries and other fruits. Serve chilled.

Salmon with tomatoes and spinach

Ingredients for 5 people:

5 salmon slices (1kg)

1 chopped onion

3 crushed garlic cloves, 2 tablespoons of vodka or other distillate or dry white wine

2 cups (400ml) of fresh cream

2 cups of grated Parmesan cheese on the thin drain

G 350g cherry tomatoes

6 ripe tomatoes

salt and pepper to taste

For tomatoes:

Fresh thyme and oregano

olive oil, salt, black pepper and pinch of sugar

Procedures to prepare it:

Wash the salmon fillet, remove the skin, dry with paper towels and cut the 5 pieces. Reserve. Place the tomatoes on a baking sheet, sprinkle with olive oil, salt and pepper, pinch of sugar, place the herbs on top and bring to the oven preheated to 180C for 20 minutes. Reserve.

Cut the large tomatoes in half, remove the seeds, place them on a baking sheet with the skin facing up and place in the oven for 10 minutes next to the tomatoes. After that time, turn the tomatoes over (remove any water that has formed on the baking sheet), sprinkle with olive oil, sprinkle salt, pepper, pinch of sugar and herbs and return to the oven for another 15 minutes or until you are confit without burning your skin. Reserve.

Heat a frying pan, add 5 tablespoons of oil. Sprinkle the salmon slices with salt and pepper and fry for 3 minutes on each side. Remove and set aside on a baking sheet. Remove the excess oil from the pan and add the chopped onion and crushed garlic. When it is beginning to brown add the vodka and stir until completely dry (very fast). Then add the cream, stir, add the cherry tomatoes and then the grated Parmesan cheese. Stir. Set the salt and pepper. Boil for 3 minutes and add the spinach leaves. When they start to wilt, return the fillets to the pan and decorate with the roasted tomatoes. Serve immediately.

Farfalle Caprese, quick and fresh summer dish, an idea for your carnival

Ingredients for 5 people:

500g farfalle (can use penne, fusili, short pasta)

40 540g halved cherry tomatoes

500g buffalo mozzarella in balls, halved

1/2 cup olive oil, salt and pepper

1/2 bunch of small leaf basil

Procedures to prepare it:

Cook the dough according to the package instructions. Leave the tomato already cut in half, the mozzarella cut in half and the basil leaves threshed. As soon as the dough is ready, place the tomatoes, mozzarella, olive oil, salt and pepper and basil on the bottom of the serving plate, reserving a little of each to decorate when ready.

Turn the ready dough into the serving plate with a little cooking water and stir to mix all ingredients. Check the salt / pepper, sprinkle with a little more oil and decorate with the reserved tomatoes / muss / basil. The dough is hot and the ingredients are cold. It is a light and fresh dish, perfect for summer