суббота, 5 октября 2013 г.

Pasta Genovese from London chef Katie Caldesi

I guess it's fate...this pie should be cooked.
March issue of Jamie's magazine, 2012 was waiting for me for a year (actually, it was cooked in April 2013, not a few days ago - sorry ;)) So, this pie with pistachio sunk down into my soul.  It's so colorful, sodden with a red liqueur and so juicy! On the next page, no less appetizing cake with almonds ... and since I came to a standstill and couldn't decide what to choose - I gave a chance to my brother to make a choice , whose birthday was on that day. 
So, Pasta Genovese was destined to be born today 
(and I was very happy!)



INGREDIENTS (serves 8)
125g caster sugar
4 eggs + 1 egg white
seeds of 1 vanilla pod
zest of 1 orange and /or lemon
125g  sifted flour
50g unsalted butter, melted
Аlchemes liqueur (but I didn't have it)
100g peeled pistachio nuts, finely chopped (optional)
CUSTARD:
300ml of milk
1 vanilla bean, split, scrape seeds out
2 egg yolks
40g fine granulated sugar
20g cornstarch
125g mascarpone or very heavy cream (35%) (I used maskorpone - it's worth it!)

COOKING:
1. Preheat the oven to 180°C . Grease with butter and powder with flour the deep split form pan  (diameter - 24 cm). Cover the pan with paper, the paper sprinkle powdered sugar and put it to the oven for 5 minutes.

2. Break the eggs into a bowl, add one egg yolk and beat with a mixer for 1 minute. Without stopping to shake up, enter the heated powdered sugar, vanilla and zest. Switch off a mixer and carry out a nimbus on the shaken-up weight - if there is a steady trace, the mix is shaken up rather well. Enter the flour and butter. Pour the mixture into the baking dish and smooth out.

3. Bake 25-30 minutes until lightly browned.
Check readiness a toothpick: thrust it in the biscuit center if it remained pure - means, it baked. Let's a biscuit cool down in the form of 10 minutes, then carry out along a board a sharp knife and open a form. If the biscuit doesn't lag behind a bottom, accurately hook it a knife. Lay out a biscuit on a lattice, let's cool down and cut lengthways on two cake layers.

4. For preparation of a custard pour in in a pan milk, put a pod and seeds of vanilla and bring to boiling on low heat. Mixer shake up yolks together with sugar and starch in magnificent weight. When milk will begin to boil, remove it from fire and a thin stream, stirring slowly, enter a milk half into the shaken-up yolks, having made cream.

5. Pour in a custard in a pan with remained milk. Again put on fire and hold some minutes, stirring constantly, while cream won't thicken. Remove from fire and pour in a cold bowl. Cover with a food film that the dense film wasn't formed, cool it, take out a pod of vanilla and mix with mascarpone (cream).

6. Sprinkle a liqueur on biscuit. Lay out a spoon the most part of cream on a cake layer and distribute on all surface in an even layer. Cover with the second cake layer. The remained cream with even layer bring on pie sides. Sprinkle all pie with pistachios, slightly press nuts into cream that they weren't showered. Sprinkle through a strainer icing sugar and serve.

Note:
I didn't begin to experiment a biscuit, and made in the old manner, yolks with the icing sugar, then there all ingredients (a dried peel, vanilla), then a flour and in end - whites shaken up with a small amount of sugar. And, still I added a baking powder. After all there was a wish to be sure that the biscuit will turn out :) next time it will be interesting to try to make on "London style" biscuit. Also needed liqueur I didn't have - used that found at house.

Nutrition value for the portion - 401 kcal;
20,7g fats (9,9 sated); 10,8g proteins; 38,9g carbohydrates; 25,3g sugars.

What i like:
The custard was...yummy! earlier not always it turned out, and here with starch and mascarpone it was tremendous!
About taste: very gentle and not sugary, an interesting and unusual combination of sweet and slightly salty pistachios - all remained are happy ;)

Bon appetit!
Ilusha

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