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ARROTOLATO DI NUTELLA

Always by my friend Giusy, which makes it a hundred and you think, here's this other tasty recipe!
I assure you that is very good, tried and tested by myself!!

Ingredients: 5 eggs

2 packets of vanilla
5 tablespoons of sugar (up to 10 depending on your taste)
5 tablespoons of potato starch
2 1 / 2 tablespoons flour 1 jar of Nutella
00 250 gr.

Separate the yolks from the whites until stiff and install them (possibly with an electric mixer) and set aside. Add to the yolks
all other ingredients (vanilla, sugar, flour and starch) and at the end add the egg whites. Pour the mixture onto a baking sheet lined with parchment paper and bake for 10-15 minutes (depending on the type of oven) at 180 °.
Once out of the oven put the cake on the aluminum foil and spread it over the nutella. Roll up and put it first in the fridge for about 1 hour and then pass it in the freezer for another 2 hours.
usirlo before cutting and serving from the freezer at least 1 / 2 day before.

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Pumpkin ravioli with hazelnut cake

Indescrittibili, talmente buoni... Senza dubbio, la miglior ricetta fra tutti clippings of the many cookery books of Trudy!

Ingredients for 4 servings: 400 g

flour 2 eggs 1 kg pumpkin

100 g grated parmesan

nutmeg 80 g butter
few leaves of sage
salt and pepper

Procedure:
Remove rind and seeds of the pumpkin, cut it into pieces, put it in a saucepan with an inch of water and cook until it became soft (about 25 minutes). Drain well, let it cool down and pass it through a sieve. Then let dry well past the fire. Gather them in a bowl, add half and then of grain, a pinch of salt, some grated nutmeg and mix everything well.

Place the flour on a pastry board, in the middle rompetevi eggs, seasoned with a pinch of salt, add 5-6 tablespoons of water, first with a fork and then with your hands, work the mixture until a dough soft and supple. Then flatten with a rolling pin into a thin sheet and, using a glass ricavatene many records of approximately 5 cm in diameter.

Place in the center of each disk ripegate a teaspoon of filling and the dough in half. Press firmly with your fingertips so that the edges to be welded.

Toss the ravioli in boiling salted water and cook over low heat so that non si aprano durante la cottura. Scolateli con una paletta forata, trasferiteli in una terrina, conditeli subito con il grana rimasto e con il burro color nocciola in cui avrete soffritto le foglie di salvia. Servite subito caldissimo.

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La menzione "buonissima" accanto al titolo mi dava l'acquolina in bocca da qualche tempo, ma per poter procedere alla sua realizzazione ho dovuto aspettare le nocciole importate direttamente dalla Svizzera...

Ingredienti:
3 uova
250 g di zucchero
150 g di burro sciolto
250 g flour 1 tablespoon baking

200 g ground hazelnuts
milk (5 tablespoons or more)

Procedure:
Beat in the egg yolks along with the sugar, then pour the liquid butter, add gradually the flour, baking powder and nuts. Add milk until a smooth paste and not too hard.

et Whisk the egg mixture.

Place in a greased and floured cake tin and bake at 180 degrees for about 55 minutes.