Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

 

You prepare the bread of Spain and, when I cool, cut him/it to half and then to slices that you will abandon in a round die from cancelled (to form of cylinder flared of 6 centimeters around of height and of 28-30 centimeters of diameter) lining his/her walls and the fund with some white paper from pasticcere, using some it cremates of ricotta to make him/it stick to the paper.
Prepared now the stuffing passing the fresh ricotta to the sieve, mixing then us with the wood spoon the sugar to veloe some sweet liqueur to like. You work well I mix him thin to get a soft cream to which you will add the bits of chocolate and dadini of candied fruit. You pour in the tortiera lined with the bread of Spain, the cream of ricotta, leveling her/it well with the blade of a spatula. You cover with a last layer of bread of Spain and fairies to rest in the refrigerator, so that the cream is curdled well, for about 12 hours. Spent this time you cover cancels her/it with a dish, capovelgetela and parades I stamp him/it. Now cancels her/it it is ready to be decorated.
In a little pot you loosen 100 gs of sugar to velocon the glaze of apricots on sweet fire mixing with a wood cucchiao up to when, taking some the mixture among the fingers, a thread you are not formed.
In a bowl worked, helping you with the electric whisk, the rest of the sugar to veloaggiungendo it drips to drop the water of flowers of orange tree so that to get a consistent icing. It is very important that water is added few for time. If by chance you/he/she had escaped you the hand, you don't do anything else other than to add of the other one I sweeten to the veil. For last amalgamate well with the dye. Spenellate now the whole surface of the cancelled with the lukewarm glaze of apricots. Versed then to the center the green icing and stretch her/it with the help of a spatula from the blade of metal covering the whole understood dessert the edges. You allow to dry the icing in refrigerator for around mezzora and then decorated to your liking with the candied fruit.