Preparation
 30 minutes
 Doses for
 1 Pandoro
 INGREDIENTS

1 Pandoro
 custard cream to taste
 berries in tray
 For the cream:

400 g lactose-free milk
 18 g corn starch allowed
 18 g rice starch allowed
 100 g lactose-free cream
 150 g egg yolks
 seeds of a vanilla bean
 150 g sugar
 zest of 1 lemon

INGREDIENTS FOR A 35X28 CM FOCACCIA
 Manitoba flour 500 g
 Honey 1 tsp
 Extra virgin olive oil 40 g
 Dry brewer's yeast 4 g
 Butter (soft) 60 g
 Salt up to 10 g
 Water (at room temperature) 300 g
 TO DO IT
 Figs 5
 Raw ham 100 g
 Thyme 2 sprigs
 Honey 2 tsp
 Coarse salt to taste
 Extra virgin olive oil to taste

 Ingredients

• Leftover chicken - 400g of chicken (grilled, cooked or roasted) cut into squares;

• 1 red onion and 1 white onion cut into squares;

• 3 cloves of garlic;

• 1 leek (only the white part) sliced;

• ½ red pepper squared;

• ½ squared green pepper;

• ½ yellow pepper squared;

• 2 carrots cut into strips;

• 150 g of rolled mushrooms;

• 1 chayote cut into squares;

• 3 tablespoons of sunflower oil;

• 1 tablespoon of soy sauce;

• 1 spoon of Maizena flour;

• 1 tablespoon of rice vinegar;

• 1 teaspoon of sugar (it's not meant to be sweet, it's to balance the acids);

• 1 handful of unsalted peanuts or roasted almonds.

Preparation:

1. Place the skillet to be heated to a high temperature. When it is hot add 1 tablespoon of oil. Pour the onion and garlic and let it cook. When it is well removed, remove it to a plate.

2. Add 1 tablespoon of oil again. Add the carrot, leek and chayote and cook. When everything is cooked, remove to a plate.

3. Add 1 tablespoon of oil again. Add the peppers and mushrooms.

4. Add everything back to the pan (the meat and all the vegetables) and stir with a fork.

5. Dissolve the cornstarch flour with 2 tablespoons of water. With soy sauce, rice vinegar and sugar.

6. Pour the sauce into the pan and cook.

7. After about 1 minute, remove and pour a few drops of lemon juice and place the dried fruit.

 

Bom proveito!   Enjoy your food!   Njut av maten!   Genieße dein Essen !   Buon appetito !

·         500gr of 00 flour;

·         50gr of butter at room temperature;

·         3 medium eggs;

·         A vanilla bean;

·         A pinch of fine salt;

·         70gr of sugar;

·         30gr of grappa;

·         6gr of baking powder for cakes;

·         1 yolk;

·         Peanut oil (just enough);

·         Powdered sugar (just enough).
Preparation:

Sift the flour with the baking powder and pour into a planetary mixer with leaf. Add the sugar, the salt, the previously beaten eggs and the grappa. Work until the ingredients are well mixed.

 

Replace the leaf with the hook, add the vanilla bean seeds and the butter, then continue to knead for 15 minutes until the mixture is homogeneous: i twill have to be firm but malleable enough. If necessary you can add 5/10gr of water. Transfer the dough on a work surface and handle it quickly to give it a spherical shape.

 

Wrap the dough with cling film and let it rest  at room temperature for at least 30 minutes. After this time, divide the pasta into portions of about 150gr and starts working each one individually. Flatten a first portion slightly with the palm of your hand, flour it and roll it out with the dough pusher set to the widest thickness.

 

Fold the short sides of the resulting strip of dough towards the center, then pull ita gain, setting the kneader to an ever smaller thickness, untili t reaches 2mm. Let the puff pastry rest for a few minutes and in the meantime bring the oil to a temperature of 150-160°. With a scalloped cut wheel, proceed by shaping rectangles of about 5x10cm and practicing on each of the central cuts, parallel to the long side.

As soon as the oil has reached the right temperature, dip 2-3 rectangles of pastry into it with the help of a skimmer and cook them turning them on both sides until they reach golden brown. Drain the leaves on absorbent paper and, one cold, serve tem up and sprinkle them with plenty of sifted icing sugar. Your chiacchieres are ready!

 CUSTARD
Ingredients
* 4 yolks
* 100 g of sugar
* 30 g of flour
* 1/2 liter of milk
* grated vanilla or lemon peel

To prepare a perfect custard, mix the egg yolks with the sugar in a saucepan, using a wooden spoon. Gradually add the flour, without stopping mixing until the mixture is blended. Pour the boiling milk in which you have put a little vanilla or a little grated lemon peel a little at a time, always stirring. Place on the fire, continue stirring, simmer for 3-4 minutes. Do not exceed 82 ° in temperature. The correct temperature is 84-85 ° C, but it is advisable not to exceed 82 °, because the cream will continue to cook even once it has been removed from the heat; therefore remove it from the fire when you reach 82 °. In this way you will get a smooth custard without unpleasant hints of cooked egg. Pour it into a bowl and let it cool, turning it from time to time, so that a film does not form on the surface of the custard.

INGREDIENTS FOR RICOTTA CREAM (ALTERNATIVE)
* Sheep ricotta 400 g
* Sugar 100 g
* Vanilla extract 8 drops
To make the ricotta cream, place the cheese in a colander placed on a bowl. Let it drain for 1 hour. After the indicated time, remove the whey collected in the bowl and set the ricotta by pressing it with the back of a spoon to make it softer and eliminate any lumps. Add the sugar and vanilla extract, mix to mix the ingredients well.