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BAROZZI CAKE

Ingredients

250 g plain chocolate

150 g sugar

4 eggs

100 g skinned almods

80 g butter

Busting dark chocolate violenthy and let it dissolve amalgamating almonds , then join eggs with sugar and coffee and put the chocolate with melted butter .

Floured the pan then pour the compound and put in the oven hot 180

You have to cook for about 30 minutes

 

BORLENGO

A Borlengo (plural: Borlenghi) is a thin crepe made whit milk, eggs (sometimes omitted) flour and salt.

Originally a food eaten by the poor and made whit flour and water,it is now often made outside in a frying pan the size of a cartwheel.

These are the rubbed whit a mixture that can contain rosemary,garlic,salt pork,olive oil,or what is called cunza, sauteed minced pancetta,sausage and rosemary, folded into quarters and sprinklend whit parmigiano.

Borlengo being filled whit traditional cunza

Pouring of the mixture on the ‘ cottola ‘ (the thing similar to a pan but made of pig-iron and 0.5mm thick)

 

LASAGNA

Ingredients

For the tomato sauce

• 125ml olive oil

• 2 medium onions, finely chopped

• 4 x 400g cans whole plum tomatoes

• salt and freshly ground black pepper

• large handful fresh basil leaves, roughly torn

For the ragù

• 250g minced beef

• 250g minced pork

• 4 garlic cloves, finely chopped

• 1 free-range egg, beaten

• olive oil, for frying

• flour, for dusting

For the lasagne

• 500g fresh sheets of pasta

• 200g parmesan, grated

• 4 hard-boiled free-range eggs, sliced

• 200g/7oz ricotta cheese

• 4 mozzarella balls, roughly chopped

Method

1. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.

2. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside.

3. For the ragù, place all the ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.

4. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside.

5. Preheat the oven to 200C

6. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.

7. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.

8. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.

9. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses. Cover the dish with foil and bake in the oven for about 30 minutes.

10. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately.

TORTELLINI

Ingredients

For the pasta

• 400g 00' flour, plus extra for dusting

• 3 medium free-range eggs

For the filling

• 200g minced pork

• 200g ricotta

• 30g  grated parmesan

• large pinch freshly grated nutmeg

• salt and freshly ground black pepper

For the butter, sage and pine nut sauce

• small handful of pinenuts

• handful sage leaves

• 50g butter

• parmesan, grated or in shavings

  Method

1. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour.

2. You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3. Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta.

4. Meanwhile, for the filling, in a clean bowl, mix minced meat, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.

5. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half.

6. Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out circles of pasta around each mound of filling.

7. They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.

8. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy.

9. While the pasta is cooking make the sauce. Preheat the grill to hot.

10. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.

10. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan.