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Chocolate salami with pistachios

Difficulty: 

media

 35 minutes

Ingredients per 4 People

Unsweetened cocoa powder, 2,8 oz
Rich tea biscuits, 0,31 oz
Orange essence, 1 tbsp
Shelled pistachios, 3,2 oz
Butter, 3,5
Granulated sugar, 3,5 oz
Egg, 1
Icing sugar, to decorate

Procedure

Prepare your ingredients. Instead of using the orange extract to flavour your salami, you can use vanilla essence or alcohol if you prefer.
Let the butter soften out of the fridge. Chop the pistachios and the biscuits roughly or use a processor if you prefer. Mix the softened butter with the egg, cocoa powder, sugar and orange essence.
Now add the crushed biscuits and pistachios. Mix well and, working with your hands, put the mixture on a sheet of parchment paper, shaping it into a log. If the mixture is dry and it doesn't hold together add a little bit of milk which will help bind the ingredients.
Roll up tightly with the paper and seal the ends using the tinfoil; put it in the fridge to set for at least 4 hours.
Remove the paper and roll your salami into icing sugar. Then tie it up with a string to look like a real salami. Slice and enjoy!


Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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