Ceci's Menu

Prep Time:

120

Cook Time:

40

Serves:

4

Level:

Beginner

Tag:

Seasonal

ABOUT THE RECIPE

INGREDIENTS

GNOCCHI ALLA ROMANA

  • 1 liter whole milk

  • 1 cup (340 g) semola flour

  • 4 oz (115 g) unsalted butter

  • 1/2 tablespoon nutmeg

  • 20 g Parmigiano Reggiano

  • 20 g Pecorino Romano

  • 2 egg yolks

  • 10 g salt

  • 10 g chives

  • black pepper


TOOLS

  • Small pot

  • Spatula

  • Small cup to shape the gnocchi

  • Cheese grater

  • Baking tray

  • Oven


TAGLIATA DI CARNE WITH SIDE SALAD

  • 8 oz (226 g) beef sirloin per person

  • 1 head butter lettuce

  • 3/4 cup (100 g) cherry tomatoes

  • Salt to taste

  • Black pepper to taste

  • Extra virgin olive oil to taste


TIRAMISÚ

  • 250 g mascarpone cheese

  • 3 eggs

  • ⅓ cup (75 grams) white sugar

  • 1 tablespoon rum, marsala, or vanilla extract (optional)

  • 1 box Savoiardi Cookies (ladyfingers)

  • 1 tablespoon unsweetened cocoa powder

  • 10 oz (300 ml) espresso or brewed coffee, cooled


TOOLS

  • electric whisk

  • 3 mixing bowls

  • wooden spoon or spatula

  • serving dish (preferably glass) or individual cups


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

TIRAMISÚ RECIPE 


FILLING

Carefully separate the eggs, placing the yolks in one mixing bowl and the whites in another. The whites

should be as clean as possible, with no trace of yolk.


Add the sugar (except for 1 tablespoon) to the egg yolks and beat with an electric whisk, starting at low speed. Gradually increase the speed to high and continue mixing for 2 minutes, or until the mixture is a very pale yellow (almost white) and very light and fluffy.


Add the mascarpone to the yolk and sugar mixture, one third at the time, very slowly. Be careful not to overwork this! You can mix it all together with the electric mixer at the lowest speed or with a spatula.


Add 1 tablespoon sugar and a pinch of salt to the egg whites, and beat with an electric whisk at high speed for 2-3 minutes. The whites should become bright white, glossy, and stiff; if you flip the bowl over (carefully!), the whites should stay in place.


Add the egg whites into the mix, one third at the time. If there is any liquid at the bottom of the bowl, do not include it. Gently mix everything by using your spatula to fold the bottom of the mixture over the top. Taste it -- isn’t it yum? :)


ASSEMBLY

Add the rum, marsala, or vanilla to the cooled espresso, if desired.

Place a layer of cream at the bottom of your serving dish. Dip the ladyfingers into the espresso, one at a time (for 1 second only). Place them side by side above the layer of cream (sugared side of the cookie up).


Add another layer of cream above the layer of cookies and repeat the process.

You will want to make two layers of cookies and finish with a layer of cream on top. Place your tiramisu, covered with a lid, in the fridge until ready to serve.


SERVING


Sprinkle the tiramisu with unsweetened cocoa and serve.


Tip: Tiramisu will taste even more delicious the following day.

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