Atri pecorino ice-cream 5 l of fresh milk 1.5 l of cream (38% fat) 50 g of ice-cream stabilizer 300 g of powdered milk 1.4 kg of sugar 250 g of glucose 250 g of condensed milk 800 g of finely grated Atri pecorino cheese acacia honey Olive oil soufflé 640 g of whole eggs 520 g of sugar 400 g of white wine (Trebbiano) 400 g of low acidity extra virgin olive oil 800 g of 180 W/PL flour 40 g of chemical yeast 4 g of salt Ferratelle 10 whole eggs 400 g of sugar 200 g of butter 200 g of peanut oil 2 vanilla pods 2 lemons (the grated rind) 2 g of salt 1 kg of 250 W/PL flour
Mix all the ingredients together, apart from the pecorino and honey, in the pasteuriser. Heat to 82° C and cool immediately to 4° C. After cooling, stir, adding the pecorino, take out of the machine and drizzle some acacia honey over the ice-cream. Whip up the eggs with the sugar; add the white wine and olive oil, then incorporate the flour sieved with the chemical yeast and salt. Bake for 10 minutes at 160° C on butter-greased tins measuring 40 x 60 cm, then cut into 10 x 3 cm rectangles. Mix the flour with the eggs, sugar and butter, adding the flavourings, salt and oil, until the medium consistency mixture is obtained. Make balls and place them between the electric irons for a few minutes, until they colour.
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