Sharps Barber Brigade

Frappè di caffè


















Finally, a greedy
fresh and creamy milkshakes, for summer cooling.

Ingredients:

2 cups of cold coffee
a pint of milk 1 tablespoon sugar

a glass of rum
coffee beans enough

Procedure:

Put the milk in the freezer until you notice a layer of surface ice, take the frozen milk and place in blender with cold coffee.

Add the rum, mix all together for about 3 min.

Serve the smoothie in a glass alto e capiente, guarnite con chicchi di caffè.

tutto qua, semplice da preparare e fresco da bere.

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Frittelle alla ricotta

Queste sono le buonissime fritelle alla ricotta, un dolce un pochinoparticolare che ovvamente va bene a Carnevale, non in questa stagione, anche perchè è un pò pesantuccio...

Ingredienti:

200 g di farina
100 g di ricotta
100 g di uva passa (uvetta)
2 uova
100 g di zucchero
1 arancio

Procedimento:

Lasciate amollare l'uva passa in un recipiente d'acqua.

In a bowl put the egg whites and whisk, add the eggs, stirring constantly, sugar, orange juice, with its grated zest that you previously, then add the ricotta with the flour, again with the whisk stir well to obtain a homogeneous mixture.

Then add half a bag of yeast and grapes that you have to wipe with a cloth.

Let the dough rest in refrigerator for about an hour and a half, taking care to cover it with plastic wrap.

Pull it out of the fridge and notice that the dough has risen, take a spoon and place in hot oil to fry the pancakes (pancakes must have the size of a ball) when they take on a golden color remove from oil and drain them and put them on a plate with paper towels. To be really good, out to be crispy and almost raw inside ...

Enjoy ...

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Torta allo yogurt cacao e pere (Auguri mamma!)

I dedicate this recipe to my mother, I know that the holiday has just passed, will mean that it could be a hint for the next year!

The recipe is very simple and the result is good and light!

Ingredients:

3 eggs

1 cup of yogurt (I used vanilla)

a large pear or two smaller

100 grams of sugar

30 grams of soft butter

200 grams of flour 00

milk sq

30 gr cocoa powder

1 / 2 tablespoon baking

Procedure:

Beat the egg yolks with sugar, add the yogurt and butter, flour gradually and the egg whites until stiff, if the dough is a bit 'too hard to add a few spoonfuls of milk, cocoa and baking powder with the last jar of flour, mix well, pour the mixture into a baking tray covered with parchment paper and place the pieces of pear Tagliaro sliced \u200b\u200bvertically, bake at 160 degrees for about 45 minutes, cool and serve with a dusting of icing sugar.

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Frullato ghiotto di fragole

time of strawberries, and time to shake, a smoothie today to ragol some detail.


Ingredients: 250 g of cheese

Philadelphia
230 g of strawberries

60 g honey 50 g icing sugar vanilla
A box of canned pineapple
200 g of cream


In a bowl, mix very Philadelphia fine cheese with honey until well blend, blend the strawberry until a thick cream, and add to mixture.

Also add slices of pineapple chunks and whipped cream with powdered sugar, mix it all from the bottom up and left him put mixture in the fridge for a couple of hours, serve with fresh strawberries decorating.


Enjoy ...

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Salame di cioccolato

A tasty dessert, a snack that can fit even in summer. We are talking about the chocolate salami, tasty food ferddo.

Ingredients:

100 g sugar 2 eggs

100 g of cocoa powder

100 g butter 150 g of dry biscuits (such as gold biscuit)


Procedure:

In una terrina mettete le uova con lo zucchero mescolate fino ad ottenere un impasto omogeneo, aggiungete il burro fuso e girate ancora bene con la frusta, aggiungete il cacao amaro e mescolate fino ad ottenere un impasto abbastanza duro, quindi aggiungete i biscotti nell'impasto mescolate.

Sul tavolo stendete un foglio di alluminio, versateci sopra il composto, avvolgetelo dando la forma di un salame.

Mettetelo in freezer per almeno un'ora e mezza e servitelo.

Buon appetito.

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Ristorante Pipero - Albano Laziale

Saturday, May 2 at lunch we decided to bring forward some twenty days, the celebration of our fourth anniversary and saw it was a bit 'of time that we wanted to go and find Alessandro phone and book a table for Piper. Needless I dwell on sympathy and impeccable service that Alexander not only entertained us nicely for three hours, but also Luke cuddled by the glass, making very good taste of Greek wine (unfortunately I can not give a true opinion because I have critical almost only sniffed J).
We reviewed the menu while you are offered breadsticks with fennel and sausage, we decide for the nine-course tasting menu which will be the same for both except for the second and the sweet.
start with an appetizer

- fava beans, pecorino cheese and olive oil foam, a glass with fresh fava beans, and above all an emulsion ' olive oil and pecorino cheese, a perfect blend of sweet and salty.

- creme brule cod and bitter chocolate, big pot, here's game of contrasting flavors perfectly able

- beef tartare Fasson, never tasted as good tartare, melts in your mouth, sweet and tender, raw material great!

- pork cheek in tempura, ice cream, anchovy and tomato confit, two pieces of pork fried to perfection accompanied by a scoop of ice cream with anchovies really good, never tried a taste, here the hand of the chef is beginning to really notice.

- chiao tzu steamed artichokes with ricotta cheese and mayonnaise with aromatic, two ravioli dough very thin, and the other one of ricotta stuffed artichokes on a delicate cream and mayonnaise.

- tortellini in consommé with liquorice and language, the perfect combination, I thought that could cover the taste of licorice and instead extolled perfectly the flavor of the filling.

- ravioli of cod, grape juice and marjoram, salt cod is clearly felt, a sign that the mixture is 100% cod and was slightly softened by the sweetness of grape juice, very good.

Perr me

- crispy beef with spinach and blueberries, two tender medallions of beef and rose from the sweetened cranberry sauce, baking perfect for Luke

- creamy saffron, onion and potatoes with roasted veal sweetbreads
pre dessert

- crepes suzette, a scoop of ice cream vanilla, topped with two strips, like tagliatelle pasta and berries for me

- cylinder with ricotta cheese and eggnog ice cream, a cylinder filled with soft chocolate ricotta mousse accompanied by a scoop of ice cream with zabaglione
For Luke:

- pastiera of rigatoni and goat's milk ice cream, a cylinder which is clearly felt the cooked corn and ricotta accompanied by a scoop of ice cream goat

Petit fours: mini pretzels wine and bits of crunchy almonds. Wines from our
:
badlands of friend viterbo 2007 Chardonnay 2005 cuveè cretes les bois late harvest alpha alpha 2006 syrah greece summer 2006 summer
The kitchen is perfectly balanced, no strong taste, the flavors marry perfectly, you feel the studio behind each dish, despite the many courses you do not feel heavy, happy and with good taste in your mouth, also on the bread, always very neutral, two types paninetti muffin and butter. Alessandro was kind enough to choose the tasting and Luke was always a little bit too. The place was everything to us and it's really incredible that so many customers have not yet, not a restaurant critic I can afford to declare the best restaurant in Lazio, but I admit that the hand of the chef I was impressed, I did not believe that a boy so young would have delighted and impressed to the point. With the experience of Piper and the skill of Danilo Ciavattini we Albano a perfect combination of impeccable service and haute cuisine livello.Conto total of 210, 160 and 50 the two tasting menus including wine and water