PEAR AND CHOCOLATE CRUMBLE

INGREDIENTS for 6 mini-cake of 10 cm of diameter

A ready dough or to prepare the pastafrolla dough
300 gr flour
180 butter
3 egg yolks
125 gr powdered sugar
Vanilla or twist of lemon
Salt

1 pear
60 gr of 60% dark chocolate 
Powdered sugar and strawberries for decoration

PREPARATION

1 hour for dough + 20 minutes for cooking

COMPLEXITY

Easy

TYPE

Sweet

PROCEDURE

If you don't have a ready dough, prepare pastafrolla as follows. Crumble butter and flour quickly; then add sugar, flavours and salt. At the end 3 egg yolks. Mix the dough quickly. Rest the dough for at least 1 hour into the fridge. Once ready, or if you have the ready dough, butter the little cake tins and grate the dough coating the base of the cake tins. Cover with little pieces of dark chocolate, then pear and at the end other grate dough. Put into oven at 180°C (356°F) for about 20 minutes (verify cooking and colour of the cake). Pop out and serve them preferentially warm with powdered sugar and strawberries.

 

 

FREGOLA WITH VEGETABLES

INGREDIENTS for 2 people

150 gr fregola
1 carrot
1 aubergine
6 pachino's tomatoes
Parsley
2 spoons of oil
1 clove of garlic
Salt, pepper
Carasau bread

PREPARATION

30 minutes

COMPLEXITY

Easy

TYPE

Main Course

PROCEDURE

Cut the carrot and the aubergine in little cubes. Sauté the garlic clove with few oil and add vegetables. Cook with high flame, add salt and pepper. In the meantime, cook fregola in boiling water for about 15-17 minutes. Drain the fregola and add it in the pot with vegetables and cook for few minutes, adding some boiling water. Serve fregola with a piece of carasau bread in single plates.

 

WEST COAST… I LOVE YOU – LAS VEGAS

Las Vegas is a big circus. An only place in the place for its extravagance. And obviously an unmissable place!
You must go just only to see the fantastic show of the Bellagio's fountain that moves following the rhythm of music, really exciting!
And of course even if you don't play, a quick visit to the slot machine is obliged, maybe you could be lucky! Also in this case, for about the weather, I suggest you to go during the spring, not because of the hottest summer (dry) with temperatures over 40°C (104°F), but because of air condition into hotels and restaurants...maybe here the temperatures are about 16-18°C! Pay attention to colds! 
And the food? In Las Vegas you can find everything. We choose a fantastic american dinner in a restaurant inside Caesar Palace. Chicken fried in big quantity but really good! If you want to learn more, contact me at info@cooked4u.it. See you at next stop!

 

CHICKPEAS AND ESCAROLE SOUP

Ingredients for 2 people

1 box of chickpeas (about 200 gr)
100 gr escarole
Rosemary, sage
500 gr vegetables broth
2 sppoons of olive oil
Salt
Olive oil
Black pepper

PREPARATION

30 minutes

COMPLEXITY

Easy

TYPE

Main Course

PROCEDURE

Drain chickpeas from their conservation water. Cook them with 2 spoons of olive oil and then add the broth and the flavours. In another pott cook escarole with few water. Drain it and blend it. Add escarole in the pot with chickpeas, add salt if necessary. Cook for 15 minutes. Then put out the fire, blend partially the soup. Serve soup in single plates adding few oil and black pepper.

 

 

GROUPER FILLETS IN A BLANKET

INGREDIENTS for 2 people 

8-10 little grouper fillets
8 pachino tomatoes
Various flavours (thyme, oregano, marjoram, parsley)
Salt
Pepper
Olive oil
1 lemon wedge

PREPARATION

20 minutes

COMPLEXITY

Very easy

TYPE

Second

PROCEDURE

On a tinfoil paper, put the fillets, pachinos cut in half, flavours and lemon; dress with salt, pepper and oil. Close the blanket, put it on the roasting pan and cook at 180°C (356°F) for about 15 minutes. Serve directly in the blanket.