Preparation: with a meat tenderizer, inside a clean dishcloth, reduce the cookies to grains and collect it in a bowl. Melt the broken chocolates in a bain-marie, and with the flame off, incorporate the butter and hazelnut paste. Mix the
all with powdered sugar and crumbled Zuccarelli cookies.
Preparation: to complete the Chocolate Berry Cheesecake, pour the cream cheese over the base of Matt’s Organic Zenzerotti, level and let it rest in the refrigerator for 3 hours.
Preparation: cook potatoes in plenty of salted water starting cold for about 40′ from boiling. Dissolve the tomato powder in the egg and beat lightly. Peel and mash the potatoes, add the egg, Parmesan cheese, flour and salt, forming a smooth mixture. Form the gnocchi in the traditional way with a fork.
Preparation: whisk the egg yolks with the sugar, lemon zest, vanilla and salt. Sift the flour with the baking powder, cut the refrigerator-cold butter into small pieces and add to the mixture. Knead the dough until it becomes smooth and homogeneous. Cover and let stand in the refrigerator at least 1 hour. After this time has passed, roll out the shortcrust pastry to about 1-2 cm and fill the previously buttered rectangular mold.
Preparation: knead all ingredients until smooth. Let rest in the refrigerator for at least half an hour. Sweat the thinly sliced onion with oil, add sugar and let it melt completely. Add the rest of the ingredients and cook until all the liquid evaporates (about 1 hour). Wash and cut pumpkin into very small cubes, toss with oil and marjoram and salt….
