Gretchen Housewife Bathing Suit

E 'matter of Butter ...

A mio avviso è fondamentale prendere confidenza con gli ingredienti con cui abbiamo a che fare: ognuno di questi ha caratteristiche organolettiche diverse e meno male se no sapete che piattume ci sarebbe nel mondo della cucina?...
Ogni qualvolta sento citare la parola burro, mi si illuminano gli occhi e penso a quando i miei nonni mi raccontavano nei minimi particolari le loro storie d'infanzia, e come con un attrezzo rudimentary wooden spent hours to get those little pats of gold.
It 's a very valuable ingredient though nowadays they are in great quantity and quality ..
The recipe below contains two products, the production of Fiandino Farms.
The first is the famous salted butter 1889, the second (no less important than the first) the Great kinara .
The two ingredients are both products of great quality and unique flavor.
Through close collaboration with Sandra Farms Fiandino and Liberlab , the best 30 recipes chosen by the publisher Araba Felice will published in a book devoted entirely to the salted butter.

warmly thank the Farms Fiandino products and sent for full availability and reliability



custard kinara TO GREAT WITH SALSA CARAMELIZED PEARS AND WINE OF THE LAKES


Ingredients


for cooked cream 600 g milk 100 g sugar


4 eggs 2 egg yolks 40 g of Great
kinara

for pears in red wine 75 cl
Langhe
4 medium pears
3
cloves 1 stick of cinnamon 2 tablespoons sugar


for
caramelized wine sauce 8 tablespoons of wine (used for cooking the pears)

8 tablespoons sugar 80 g unsalted butter

Beat the eggs with the sugar. The consistency should be soft and fluffy and light yellow. Preheat oven to 180 degrees.
Heat the milk in a saucepan. As soon as you reach a boil, turn off the heat and pour slowly into egg mixture and sugar, stirring quickly and constantly so that the egg will cook.
Divide into eight molds and place in a baking pan filled with water, taking special care to ensure that the water does not reach the edge of the molds.
Bake for about 45/50 minutes.
Once baked, let cool custard. Meanwhile
washed, peeled and cleaned with care the pears, cut in half.
Pour the wine into a saucepan with a tablespoon of sugar, cloves and cinnamon stick. Join the pears and then gently bring to a boil, then turn off and let cool.
Finally, in a small saucepan, add 2 tablespoons sugar and 3 tablespoons of cooking wine and let the pears mix all ingredients, as soon as small bubbles are formed, add 2 knobs of butter salt and keep on low heat until the sauce is caramelized and reach a smooth texture and dense.
Compose the dish.

Enjoy ..