Chocolate and grapefruit, what a decadent combination! When a creamy and sweet chocolate meets a fresh and delicate grapefruit, the result is absolutely great, unusual and original. But, bear in mind, maybe children won't like it!
Fig jam with chocolate and grappa
Orecchiette with turnip greens pesto and appetizer
Taralli with leccine olives and capers
Mustaccere (mustaccioli) with chocolate
Giardiniera (Mixed sweet and sour Vegetables)
Ready made tomato sauce with tuna and capers
Orecchiette with turnip greens with appetizer, dessert and extra virgin olive oil
Handmade Potatoes and Rosemary Taralli
Arrange a base of sweet shortcrust pastry on the bottom of a cake tin. Cover pastry with parchment paper and fill with dried beans. Bake for 10 minutes at 200°C, then without the beans for 5-10 minutes more. Apart, melt chocolate à bain-marie together with the cream, then add 2 yolks and 2 tablespoons of sugar. Beat the egg whites until stiff and add them to the mixture. Pour the mixture into the pastry shell. Let it cool down. Squeeze 3 grapefruits and bring the juice to boil adding butter and sugar. Beat the eggs and pour the grapefruit mixture over them. Cook until thick. Add the gelatine previously soaked in cold water to the grapefruit cream. Mix well. Pour the gelatine cream over the cake. Decorate with grapefruit slices.
Fill in the shell with dried beans. Bake at 200°C for 10 minutes and then for 5 more minutes without beans.