Multi Colored Bow Tie Pasta

A qualcuno toccherà pur scrivere, visto che Michael pretends to work in Malta and we recycle the old recipes of his personal blog and Manuela has just finished playing at the sous chef, and something tells me he will not post any time soon.

Two things I would say the first is that we have seen the movies that came out a film called "Off the Menu", Script !!!!! We were here first! For the series we are not to have been copied, but THEM ... plus we saw the trailer and there is no 'pleasure! So do not even look at the movie! Or at least we will not give money to anyone to watch it.

end of the communication service. The other thing I wanted to say about the recipe. In truth è una ricetta acquisita , la proprietaria è Francesca , meglio nota come fiordizucca . Meglio, l'idea di accostamento ed abbinamento, geniale, come molti dei suoi accostamenti, è sua; quella che segue è la mia interpretazione. Ciò che non eguaglierò mai è la sua bravura fotografica.... per cui accontentatevi!

Tiramisù al tè verde Matcha! Lo potete fare sia in modalità al bicchiere (anche finger) come la foto in alto, oppure al piatto sia mono porzione come la foto in basso, che nella maniera classica in teglia: la cosa importante è che spolveriate solo poco prima di servire.

For the biscuits:

60 grams of flour 00

20 grams of flour strength (Manitoba) 4 eggs

100 + 25 grams of sugar

25 grams of sugar

Mix 25 grams of sugar with 25 grams of sugar and set aside. In

planetary mount whip 2 whites until stiff. In

planetary whip fitted with 4 red and 2 white with sugar. When the mixture is fitted to incorporate the flour.

Then incorporate the whites beaten stiff.

Put the mixture into a piping bag and then form of the ladyfingers on a plate covered with greaseproof paper, sprinkle with the mixture of two sugars and bake at 160 degrees dry for at least 15 minutes. The cooking time depends greatly on the thickness that gives the biscotti.

For the wet sponge:

100 ml maraschino liqueur

150 ml mineral water

2 tablespoons matcha green tea

Combine liquids and with the help of a whisk to incorporate the match. The operation is essential not to form lumps, so the mixture is milled until no lumps and green tea is completely dissolved in the liquid.

For the mascarpone cream:

500 grams mascarpone cheese 110 grams sugar 4 eggs

80 grams of cream

In planetary mount whip until stiff i 4 egg whites. In

planetary mount whip the yolks with the sugar, then add the mascarpone until it swells and becomes a smooth cream. Meanwhile whip the cream, must become "lucid", or as others say must be semi-assembled. Then add the cream mixture into the planet and continue working. Mix the cream off the planet and incorporate by moving down the egg whites on the other previously mounted snow to the mixture of mascarpone. Place in a piping bag and keep refrigerated.

Now assemble the cake for dipping the ladyfingers well but do not overdo it, then a layer of cream, then again in the Savoy and then again last cream. Complete all just before serving sprinkle with a mixture of green tea matcha and powdered sugar.