CATANIES
PREPARATION
2. In a medium-large bowl, melt 200g of sugar to make caramel.
Then, remove the bowl from the heat and dumped 200 g of almonds. They are
shuffled so that all remains caramelized.
3. Immediately
with a fork so that they are separated and not stuck with each other when the
caramel is cool.
4.
Meanwhile, prepare the praline.
200 g crushed toasted almonds.
Meanwhile, melt the white chocolate with the butter
and 100g sugar in a double boiler.
5.
When the mixture is liquid chocolate, chopped toasted
almonds are mixed.
6. Stir well,
then coated almonds and caramel with praline already cooled.
If it takes a little time to give them a rounded shape
there, then place them in the freezer for 10-15 minutes until the praline
hardens a bit, and then with the help of hands finish the round.
7. Then cover them with cocoa powder and they are ready!
Clàudia, Berta & Gabriel
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CATALAN
CANNELLONI
|
Cannelloni plates
Veal
foie
Onion
garlic
Olive oil
Butter
Flour
Milk
Nutmeg
Grated cheese
Veal
foie
Onion
garlic
Olive oil
Butter
Flour
Milk
Nutmeg
Grated cheese
STEPS
1. In a pot with hot oil and high heat, salt
and pepper and toss the meat to brown well.
2. Thereupon we incorporate the chopped onion (no matter large pieces), the whole head of garlic, unpeeled, cinnamon stick, bay leaf. Finally, the glass of white wine. Cover and let simmer one hour / hour and a half
3. Add cinnamon, bay leaf and garlic clove. We carry the meat to a bowl and reserve the cooking juice.
4. Add the piece of meat and foie and let it begin to grind all. Let it cook adding broth until a syrupy mass, which will fill our cannelloni.
5. While meat rests, moisturize the plates of cannelloni according to package instructions and proceed to make a bechamel: first the butter, then flour and, gradually, the milk until desired creaminess. We in point add salt and nutmeg.
6. Proceed with the cannelloni: anoint a source with butter, we take a plate, a tablespoon of dough and roll inside
7. Oncethis is ready, we pour over the butter as a coat. We put cheese on top, butter on the gratin and cheese. Roughly 20 ' fire up and down about 180ºC
Isabel, Judith, Paula & Ainhoa
2. Thereupon we incorporate the chopped onion (no matter large pieces), the whole head of garlic, unpeeled, cinnamon stick, bay leaf. Finally, the glass of white wine. Cover and let simmer one hour / hour and a half
3. Add cinnamon, bay leaf and garlic clove. We carry the meat to a bowl and reserve the cooking juice.
4. Add the piece of meat and foie and let it begin to grind all. Let it cook adding broth until a syrupy mass, which will fill our cannelloni.
5. While meat rests, moisturize the plates of cannelloni according to package instructions and proceed to make a bechamel: first the butter, then flour and, gradually, the milk until desired creaminess. We in point add salt and nutmeg.
6. Proceed with the cannelloni: anoint a source with butter, we take a plate, a tablespoon of dough and roll inside
7. Oncethis is ready, we pour over the butter as a coat. We put cheese on top, butter on the gratin and cheese. Roughly 20 ' fire up and down about 180ºC
Isabel, Judith, Paula & Ainhoa
BAKED APPLES
4 apples
100g sugar
1 cinnamon stick
1 glass of muscat
1 lemon peel
Water
Elaboration
Wash the apples and empty their hearts.
Put them on a baking tray and sprinkle
sugar on top.
Throu some muscaton them and add the
cinnamon stick and lemon peel.
Put them in the oven at 170º until soft.
Mario, Marc, David & Álvaro J.
Mario, Marc, David & Álvaro J.
