Happy March 8!!! Are you looking for a menu to celebrate your wife or daughters? Or are you a group of friends and want to organize a dinner party? We offer a complete menu that is easy and tasty, and to accompany your dinner, also listen to our playlist on Spotify dedicated to all the wonderful women!

APPETIZER: MIMOSA EGGS  

INGREDIENTS FOR TWO PEOPLE: 

  • 2 large eggs
  • Mayonnaise
  • Strong mustard
  • Chopped parsley to taste
  • 8 cleaned salted anchovy fillets or anchovies in oil
  • Vegetables in oil to taste
  • Olives to taste

PROCEDURE

Harden the eggs by boiling them 10 minutes, for the first 3 minutes keep rolling them. Then let the eggs cool. Flavor the mayonnaise with mustard. Shell the eggs, cut them in half lengthwise and separate the yolks from the whites.

Next place the yolks in a deep dish and crumble them finely with a fork. Then mix half of them with mayonnaise and chopped parsley. On the bottom of each half egg white place an anchovy fillet, then fill them using the yolk and mayonnaise mixture. Finally, sprinkle with the remaining crumbled yolks. Decorate the eggs as desired. Your tasty and fresh appetizer is now ready to be served!

FIRST COURSE: SAFFRON GNOCCHI

INGREDIENTS FOR TWO PEOPLE:

  • 250 g DeAngelis gnocchi
  • 100 ml milk
  • 1 sachet saffron
  • 40 g grated parmesan cheese
  • 1 knob of butter

PROCEDURE

First dissolve a sachet of saffron in the milk. Meanwhile, bring a large pot of water to a boil. Salt it. When the water boils, cook the gnocchi and drain them with a skimmer as they come to the surface.

At this point, transfer the gnocchi to a nonstick pan and add a knob of butter, then also add the saffron cream and stir in the grated Parmesan cheese. When the consistency is cream-like, turn off the heat and serve. A quick and tasty recipe to celebrate a special day!

DESSERT: TORTA MIMOSA

INGREDIENTS FOR A 24 CM MOLD

For the sponge cake:

  • 3 whole eggs
  • 3 egg yolks
  • 160 g caster sugar
  • 1 sachet of vanilla
  • 70 g flour ’00
  • 1 lemon
  • 95 g potato starch
  • 1 pinch of salt

For the diplomatic cream:

  • 450 g whole milk
  • 6 medium egg yolks
  • 150 g sugar
  • 30 g flour ’00
  • 20 g potato starch
  • 1 tablespoon vanilla extract
  • 200 g liquid cream
  • 2 tablespoons powdered sugar

For the topping:

  • 2 cups water
  • 3 tablespoons sugar
  • 3 tablespoons liqueur

PROCEDURE 

For the sponge cake. First beat with electric whips, or in the planetary mixer at maximum speed, the eggs with the sugar, the finely grated zest of one lemon, the pinch of salt and the vanilla. Once a frothy, thick consistency is reached, add by hand in three batches the flour and starch previously sifted together. Now mix slowly by hand from the bottom up with a wooden spoon or spatula, paying special attention not to disassemble the dough. Place the dough in a previously buttered and floured baking pan.

Bake in a static oven at 180° for 35 minutes. Be careful not to open the oven at least for the first 30 minutes. In the final stage of baking, insert the toothpick and when it is dry, remove the sponge cake from the oven. Allow it to cool for 15 minutes in the baking dish. Then peel off the sides of the cake with a knife and allow to cool.

You will be ready to cut three thin disks of sponge cake. Take one of the three disks and remove any burn marks. Next, slice many small pieces of about 1 cm or a little less. Overlap the other two disks of sponge cake and cut out a round 20 cm in diameter. With the remaining sponge cake, create other small pieces for decorating the cake.

For the custard. First you will need to whip the egg yolks with sugar and vanilla for about 2 minutes with electric whips. The mixture should be light, frothy and puffy. Add sifted flour and starch to the mixture. Then mix with electric whips until smooth and perfectly whipped. In a small saucepan mix fresh cream and milk, place on the stove and bring to a boil. As soon as the first bubbles appear, remove from the heat and quickly pour in the previously created yolk, sugar and flour mixture. Finally, place back on moderate heat.

Wait a few seconds. After a minute, when “craters” form on the surface, turn with hand whisk quickly and immediately turn off the heat, in a very few seconds the cream is ready. Place the cream in a bowl and cover with clingfilm. Place the cream in the refrigerator for 15 minutes for the temperature to drop completely.

For the wetting. First, bring water and sugar to a boil. Dissolve sugar and flavor to taste. Allow to cool completely before using. When the custard is also cold, prepare the diplomatic cream. Add the whipped cream with the powdered sugar, incorporating it gently from the bottom to the top.

Arrange the first circle of sponge cake on a tray. Wet the sponge cake with a spoon starting from the outside, without overdoing it. Then add a first layer of cream, a new layer of sponge cake, another layer of cream. With a round-tipped knife run the cream around the entire edge of the cake.

Finally, add the sponge cake pieces on top of the cake, starting from the surface and then spreading to the sides. Leave the mimosa cake in the refrigerator for 30 minutes before serving.