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The puff pastry almond cake

Ingredients 1 kg:

500 g flour 500 g butter 10 g salt


250 ml water 60 g of flour for working

Preparation: Put aside
175 g of flour, put the rest on work surface, gradually add the salt dissolved in water and knead, knead the dough and form a ball, wrap in a cloth and place refrigerate for 30 minutes. Meanwhile
worked for 5 minutes to soften the butter and mix with 175 g of flour made from the first, form a loaf, wrap in plastic wrap and refrigerate for 30 minutes.
Take back the dough and flatten with a floured rolling pin, forming a square of 25 cm from the side.
Roll the stick of butter into a square of 15 cm from the side, place it on the dough and fold the four corners of the dough toward the center.
Flatten the dough slightly, wrap in a floured cloth and refrigerate for 20 minutes.
Stretch, then, the compound, forming a rectangle about 45 cm long.
Fold to the center third of rectangle; Folded on the other side and pass the rolling pin, without premere.Girate folded the dough a quarter giro.Tirate back the dough into a rectangle of 45 cm. fold as before (folded toward the center third of rectangle .. ..) and cover with a floured towel and refrigerate for 20 minutes.
Pull back the dough into a rectangle of 45 cm.Piegate back the dough into 3 parts, turn a quarter turn, pull back the dough into a rectangle and fold it again in 3 parti.Avvolgete in a floured cloth and leave in refrigerator for 20 minutes.
Pull back the dough into a rectangle, fold in 3 parts, turn a quarter turn and pull back the pasta.Ripiegatela again in 3 parts, wrap in a floured cloth and refrigerate for 20 minutes.
The dough is now ready to be used according to the traditional choice.

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Ingredients (for a pan of 24 cm in diameter):
For the pastry: 200g flour


100 g sugar 100 g butter 1 egg


For the filling :

150 g butter 150 g sugar 3 eggs

150 g ground almonds 60 g flour

4 tablespoons apricot jam

To decorate:
150 g blanched almonds

Preparation: the pastry:
Soften the butter 30 minutes outside frigo.Mescolate flour, sugar, egg and butter and proceed then to knead the dough with a rolling pin tutto.Stendete, forming a circle of pastry to about 5mm thick, buttered the pan, roll the dough into the pan .

Preparation: the filling: In a bowl
mix the butter and sugar and mix the eggs, ground almonds and flour.
Spread on bottom of pastry jam, pour the mixture and decorate as desired with the surface mandorle.Mettete in a preheated oven at 180 degrees for about 50 minutes.

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Serves 4: 8

4 large potatoes boiled eggs

1 onion 4 cans of tuna in oil from 80 g one o'clock

parsley salt to taste 3 cloves of garlic


Preparation:
Peel the potatoes, cut into cubes and cook the eggs in vapore.Tagliate piatti.Aggiungete cubes and put them in the onion, garlic and parsley chopped, drained tuna and put it on the plates, add, and then the potatoes and adjust sale.Mettete in the fridge for a couple of hours, then serve.

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rich salad rolls with chicken and mushroom spring rolls

Ingredients for 4:
4 slices of chicken breast from one o'clock
5 100 g mushrooms (or mushrooms) rather
a large clove of garlic

olive oil 2 tablespoons flour
50 ml of white wine cream


parsley salt and pepper to taste Preparation

:
Clean mushrooms, cut the stems and saute affettateli.Fate oil in a pan with the garlic, add the mushrooms, parsley, salt and pepper and cook for about 10 minuti.Toglieteli, then, fire and lasciatene some whole, others chop coarsely.
Take the chicken, salt it lightly, fill with chopped mushrooms, roll and hold it firmly with a kitchen string, then fry the rolls in the pan, before adding the mushrooms left whole and blended with white wine, add the cream, flour, salt and pepper and cook for about ten minutes. Cut the rolls into rounds and place them on a plate, along with the mushrooms, then serve.