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posted by Home In Italy on October 10th, 2016
flour 165 g
almond flour 70 gr
butter 100g
icing sugar 95 gr
medium eggs 1
1 vanilla bean
salt 3 gr
1 teaspoon ground cinnamon
ricotta 400g
isinglass 8 gr
fig jam 400 gr
Liquid fresh cream 200g
Combine flour  and the cold butter cut. Stir flour almond and cinnamon . Combine the icing sugar, the inner seeds of the vanilla bean, eggs and salt. Transfer the dough on floured work surface. Briefly work to get a loaf. Wrap the dough in plastic and leave in the freezer for an hour. Then roll out the dough until it becomes a centimeter thick. Lay the mold lined with parchment paper. Bake the base in the oven at 175 ° for 35 minutes. Allow to cool the shell and transfer it to a plate.
Prepare the ricotta in a bowl and, in a small saucepan heat the cream. Melt the gelatin in cold water and add to the ricotta. then add the fig jam. Stuff the base filling it with cream and then it level well in area.
Wash and dry the figs, then cut in half without removing the peel. Add the figs on the cake and allow yourself to this delicacy!

Summer Cocktail

posted by Home In Italy on July 15th, 2015

1/10 Raspberry juice

9/10 Champagne

1 Teaspoons of granulated sugar

1 Teaspoon of lemon juice

Serve with

Veal tartare: veal fillet, extra virgin oil, salt, pepper, lemon juice

Fassone tartare: fillet of Fassone from Piedmont, extra virgin olive oil, salt, pepper, egg yolk, lemon juice

Hazelnut “tonda gentile” grain

Slice of grilled zucchini

Flake of white truffle from Alba


posted by Home In Italy on April 9th, 2015

Tartare of amberjack

Delicate and delicious, the amberjack tartare is an elegant and chic dish that will satisfy even the most discerning palate.
The unique taste of the raw fish with citrus fragrance combined with a salad of oranges and fennel is something superfine for those who love and want to experience a valuable tartare appetizer.
Amberjack, with its lean and delicious meat is perfect for this type of recipes and it perfectly matched also with the smooth taste of the avocado or with delicate vegetables like courgettes: its flavor is exalted but never covered.
The preparation of the tartare is very simple and easy: the only real strength is the freshness of the fish!

• 1 pink grapefruit
• 1 lemon
• 4 oranges
• 500 gr of fresh amberjack fillet
• 2 fennels
• 5 blades of chives (minced)
• salt
• pink pepper
• extra virgin olive oil

Cut the amberjack fillet into strips, then into small cubes and place them in a bowl.
Peel the pink grapefruit and the oranges: cut the fruits into slices and keep aside two slices for each citrus, to be reduced into cubes.
Stir the diced amberjack, add salt and 6 grains of crushed pink pepper, mix gently.
Grate the lemon skin and keep it aside. Squeeze half lemon and pour the juice into a glass. Add 1 pinch of salt, pepper and 4 tablespoons of olive oil. Mix everything thoroughly with a fork and set aside this citronette.
Wash, clean and cut the fennel into thin slices with a mushroom slicer.
Place at the bottom of your plate a base of fennel alternating it with citrus slices seasoned with a teaspoon of citronette.
With the help of four rings create 4 tartares and put it over the fennel and citrus salad.
Season with a dash of citronette, complete with a pinch of chopped chives and the grated lemon skin.

Serve immediately and enjoy!

Cocktail Champagne

posted by Home In Italy on February 27th, 2015

cocktail champagne for unforgettable moments

1/10 Grand Marnier
1/10 Cognac
8/10 Champagne
Sugar Cube soaked in Angostura
Serve with

Oriental Marinated Tuna with Pizzaiola Sauce and Goji Berries
Gratinated potato millefeuille
Tuna marinated in oriental sauce
Oriental sauce: sesame paste, soy sauce, fresh ginger, honey, mustard
Pizzaiola sauce: tomato sauce, capers, oregano, garlic, anchovies
Potato chips flavored with sage
Goji berries

aperitif perfect with the cocktail Champagne