Cool Recipes for a Hot Summer - Le Pere Mastantuono al Cioccolata by Alessandro Russo

-


I love traditions, especially when it comes to recipes and local cuisine. Here is a specialty passed to me by Alessandro Russo of Le Tre Arcate using Mastantuono pears. This is a classic during the Ferragosto period in Piano di Sorrento and surroundings.

Ingredients:

10 Mastantuono pears;
300g ricotta
100/150g cocoa paste or alternatively 70% cocoa powder;
100g macaroons;
30 g pine nuts;
300g of chocolate
a little cinnamon, sugar to taste, 1 liter white wine and some cloves.

Preparation:
Cut the pears in the upper part to create a hat with the stem. Scoop out the pulp and conserve it.Prepare the filling by mixing the ricotta, crumbled macaroons, pine nuts, pear pulp and cocoa in a stainless steel bowl. Mix well and stuff the pears almost to the top. Pour the wine into a deep baking sheer, add the sugar and cloves, arrange the stuffed pears and bake at 180 ° C for about 2 hours until the wine has reduced and has formed a dense sauce. Serve by spooning over melted dark chocolate.

Le Tre Arcate
PIAZZA COTA, 9/10

Piano di Sorrento, Italy, 80063
0815321849

Comments

Post a Comment

Popular posts from this blog

Welcome to My Home - Lunch at Antica Osteria Nonna Rosa with Chef Peppe Guida

-
Image
I've lost count as to how many times I have seen Chef Peppe Guida since we met for the first time last April .  On every occasion, from dinners at Pastifcio dei Campi to visits to Marina Yacht Club , we always ended our conversations agreeing that I needed to visit him a casa sua ...his home, his restaurant, Antica Osteria Nonna Rosa in Vico Equense (Na). I chose a Saturday afternoon to visit the chef's home, which really was just that...a home.  A renovated house dating back to the 17th century.  Chef Guida took me on a little tour pointing out where the pizza oven used to be, for example, which now is a small corner intimate dining room/wine cellar.  My eyes, however, were drawn to the family room where among antique furniture and plants hanging from the ceiling was a comfortable couch. I sat down for a while to relax,  discuss the latest news from Napoli, and talk about Guida's menu over a glass of spumante and a soft warm slice of casatiello with walnuts.  M
Read more

La Scarpetta, Pepe in Grani, Caiazzo (Ce)

-
Image
Scarpetta. ..the word alone makes one's taste buds jump for joy.  Scarpetta, little shoe, is an act of love at the end of a meal. A show of respect and admiration performedw ith a piece of great bread and the remnants of a fantastic sauce left on the plate at the end a a course. That is the spirit behind Franco Pepe' s latest pizza - La Scarpetta.   Pepe's soft pizza dough paired with an amazing ragu tomato sauce.  For the sauce, Pepe chose three tomato varieties and slow cooked them so that they fused together to make an incredible tomato sauce. This sauce is not cooked in the oven with the pizza dough, but added on top afterwards.  Then a couple of shavings of Grana Padano cheese (aged 12 and 24 months) Just one more taste of happiness courtesy of Pepe in Grani.. .
Read more

The Trailer for Episode 1 of "In the Kitchen Campania" is Out Featuring Chef Luigi Coppola of Casa Coloni, Paestum (Sa)

-
Image
If you're a foodie, then "In the Kitchen Campania" is the perfect show to satisfy your cravings. This upcoming culinary series will feature some of the most talented chefs in the Campania region of Italy and is a celebration of the rich flavors and traditions of Italian cuisine.    You won't want to miss Chef Luigi Coppola of Casa Coloni Restaurant in this episode, which premieres on my YouTube channel on January 30th .  Be sure to save the date, watch the trailer, and subscribe to our channel to stay up-to-date with all the latest culinary excitement.  Ci vediamo in the kitchen!
Read more