I made this yesterday. I think I may have mis-remembered the recipe - which I saw in something over the weekend. It was delicious - but so thick...
250g dark chocolate, 40g butter, 4 eggs, a tbsp rum, 2 tbsps sugar.
Melt chocolate and butter, without stirring them - separate eggs, beat whites until stiff, beat sugar and rum with egg yolks - add melted chocolate to the yolks, then fold in whites.
This makes enough for 6 ramekins... but it was so thick that I'm not sure I'd make it again - the texture was more like a ganache or truffle. It needed quite a lot of whipped cream to "dilute" it - so I think I'd try to make it with 6 eggs next time - or less chocolate. Or maybe it should be used as the basis for truffles?
I also made pasta e fagioli again - this one was really nice. I used borlotti beans - soaked over night and cooked them. I then fried bacon, onions, celery and carrot - quite a lot of bacon - 100-150g - more than they tell you. When it was soft, added the cooked beans and their liqud plus chopped parsley stalks and more water and a stock cube. Cooked slowly for about 40 mins - left it to stand - then brought back to the boil and added lots of pasta (fusilli al radiatore seemed good) - also a bit more water. Salt and pepper, but no other herbs etc.
It was very good - served with parmigiano - but actually the bacon was enough of a flavouring. I think they wouldn't use smoked bacon in Italy - but I think that was what gave it such a good flavour. Last time I made it I think I added some tomato puree or passata - didn't bother this time. Really proper solid flavour, not at all thin. Must do it again - only Ned doesn't "do beans".
250g dark chocolate, 40g butter, 4 eggs, a tbsp rum, 2 tbsps sugar.
Melt chocolate and butter, without stirring them - separate eggs, beat whites until stiff, beat sugar and rum with egg yolks - add melted chocolate to the yolks, then fold in whites.
This makes enough for 6 ramekins... but it was so thick that I'm not sure I'd make it again - the texture was more like a ganache or truffle. It needed quite a lot of whipped cream to "dilute" it - so I think I'd try to make it with 6 eggs next time - or less chocolate. Or maybe it should be used as the basis for truffles?
I also made pasta e fagioli again - this one was really nice. I used borlotti beans - soaked over night and cooked them. I then fried bacon, onions, celery and carrot - quite a lot of bacon - 100-150g - more than they tell you. When it was soft, added the cooked beans and their liqud plus chopped parsley stalks and more water and a stock cube. Cooked slowly for about 40 mins - left it to stand - then brought back to the boil and added lots of pasta (fusilli al radiatore seemed good) - also a bit more water. Salt and pepper, but no other herbs etc.
It was very good - served with parmigiano - but actually the bacon was enough of a flavouring. I think they wouldn't use smoked bacon in Italy - but I think that was what gave it such a good flavour. Last time I made it I think I added some tomato puree or passata - didn't bother this time. Really proper solid flavour, not at all thin. Must do it again - only Ned doesn't "do beans".
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