tortelli01
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
PATATE
Stefano_Aramini_gastronomia01
Paolo_Marracchi_gastronomia01Br
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DSC_6625
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MUGELLO_Marco_Lorini_01
PATATE
Stefano_Aramini_gastronomia01
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
tortelli02
MUGELLO_Marco_Lorini_01
crostini8
DSC_6625
marta mostra 2012 -01
tortelli01
Paolo_Marracchi_gastronomia01Br

Il latte alla portogheseIl latte alla portoghese

Latte alla portoghese

INGREDIENTS

  • 0,5 litre fresh milk
  • 200 gr. fresh cream
  • 350 gr. sugar
  • 6 whole eggs
  • one orange and lemon peel
  • vanilla essence

Recipe: Boil the milk, cream, 300 gr. sugar, vanilla and citrus peels slowly for 30 minutes.
Meanwhile, caramel the remaining sugar with 4 tablespoons of water. When it is brown add it to the pudding mould. Beat the eggs and add the milk a little at a time. Stir frequently so that the mixture doesn’t stick.
Pour the mixture into the cold mould and bake at 130 ° in a bain-marie until it stiffens. Serve cold.

Rosemary custard

INGREDIENTS

  • 500 gr. cream
  • 80 gr. milk
  • vanilla bean
  • 1 whole egg
  • 5 egg yolks
  • 150 gr. sugar
  • 2 sticks rosemary
  • 1 pinch salt
  • 1 tablespoon vinsanto

Recipe: Bring the milk, cream, vanilla bean and crushed rosemary to a boil. Beat the egg yolks, sugar and salt lightly.
Remove the rosemary from the milk with the help of a sieve. Pour the milk over the eggs while stirring slowly so as not to make too much froth. Pour into cappuccino mugs, ¾ full.
Set in a 130° oven in a bain-marie for 40 minutes. Chill and cover with cane sugar. Caramelize under a grill to create a hot crunchy crust.

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