Tuesday, 8 November 2011

Torta Parisina after Luca Montersino

Luca Montersino, just has to be one of the most talented and amazing chefs around at the moment. I bought three of his books when I was in Italy this year because I couldn't resist them. Could anyone? The following cake is not exactly as he made it because it was devised for prople who are alergic to wheat and thankfully I don't have that problem. I converted the recipe back to traditional ingredients and this is the result.

The recipe will follow shortly, so if you have stumbled upon my blog then please call back to see how to make this cake.

For the Peaches:
Take 3 ripe peaches and put them in a bowl that is large enough to cover them with  boiling water. Now boil your kettle and pour over the peaches. Leave for a few minutes and remove from the water. If you have left them long enough the skin will peel off easily.
Slice into eights and put them into a saucepan with a sugar syrup of about 50g sugar to 100ml water anf the juice of half a small lemon. Simmer for about 5 minutes. Leave to cool in the syrup. Drain and they are ready to use in your pie.

Start by making the pastry with
200g of plain flour
120 g butter
50g caster sugar.
1 egg
Rub all of the ingredients except the egg together to resemble fine breadcrumbs. Mix in enough egg to bind. Form into a ball and refridgerate for about 30 mins to firm uo the pastry.

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