Respirator Drysuit Megaload Free

tart with grappa, with apricot and chocolate crepe with rocket

This served to soften mouth at the end of the picnic on May 1. And as often happens, when there are no explicit rischieste by kind users (argh, another for more and more demanding) , the choice is meekly (re) cascade sull'adorata pastry here in aromatic and hyper version -friable. Brown sugar to thicken, and color schemes amber, little rice flour in the dough and brandy Toccomagliocco ( mamma mia ... fragrant ) Just to see if we could do even better than the 'last . As for the stuffing, one might say ( called Gabriele Bonci ), a genuine feeling of Sachertorte ( in the event of Bonci, was a pizza with the unmistakable feeling of lasagna, a devil of a master pizza:) ): apricot jam, and above all very natural and handcrafted pieces of dark chocolate to 70%. Good, very much. Last but not least, the question that you avoid going crazy with quietly rolling pin and pastry (which breaks) seen that here, very vulgarly speaking, slap the dough directly into the mold and I will run directly from there. And the beauty is born entirely by chance and without any pretense whatsoever. And perhaps because of it recorded on the fly in the gastro- home records indicate, to not miss track, but for anything here! :))

tart with grappa, with apricot and chocolate

For the pastry:
250 g flour 00
50 g of rice flour 4 egg

150 g of butter at room temperature
150 g of sugar cane
4 tablespoons brandy
a pinch of salt

to stuff:
80 g dark chocolate 70%
1 jar of apricot jam (no sugar added)

Work quickly the ingredients of the pastry (you can also help you with a mixer), place the dough as it is in a round pan of 28 cm in diameter (lined with parchment paper) and mash with the palms of your hands so that the base coating and the wall (do not worry if you seem uneven, you will compact perfectly cooked). Grate half the chocolate on the basis of pastry, cover with apricot jam and finished with chocolate left cut into small pieces. Bake in preheated oven at 180 degrees for 30 minutes. Remove the mold and let cool completely before serving (preferably stored in a refrigerator for a whole night).