But I was talking to a lot of CEOS and things like that and they would tell me 'Aubrey, you really have something on your hands here,'" explains Lenyard.
Chill until firm and set, at least 6 hours and preferably overnight (12 hours)..Prepare the Italian Meringue:.
Place egg whites and salt in bowl of a stand mixer fitted with a whisk attachment.Stir together sugar, water, and corn syrup in a small saucepan until combined.Cook over medium-high, undisturbed, and when syrup registers 220°F on a candy thermometer, begin whipping egg whites with stand mixer on high speed.
Beat whites until soft peaks form and syrup in pan registers 240°F, about 3 minutes.With mixer running on high speed, slowly stream hot sugar syrup down side of mixer bowl, being careful not to touch whisk.
Beat until bowl no longer feels warm to touch and Italian Meringue is stiff and shiny, about 5 minutes..
Transfer Italian Meringue to a pastry bag fitted with a tip of your choice, and decorate top of tart however you desire.This soup is delectable to eat on the day it’s prepared, but it gets even better the next day.. Food & Wine editor in chief Hunter Lewis explained his journey to find the perfect ribollita recipe: I chased the flavor of a proper Tuscan ribollita for 17 years, until I ate the genuine article again, finally, at now-closed Leonti, Adam Leonti's swanky Italian restaurant in New York City.. Leonti's deeply savory version of the Tuscan bread-and-bean porridge was even better than the one I remember from a small hillside restaurant in Siena, Italy, so many years ago.
ribollita, which I ate on my first visit to Italy, was so perfect and nourishing that it made me forget for an hour that I was wearing my girlfriend's puffy sweater because the airline had lost my luggage.).Leonti learned how to make ribollita from a restaurateur from Lunigiana, a three-hour drive northwest of Siena, paying close attention to the porridge's humble elements: grassy-green, peppery olive oil; earthy, rustic bread; small, thin-skinned white beans; and most importantly, soffrito, the finely chopped, slow-cooked mixture of carrots, onions, and celery that gives ribollita its extraordinary flavor.
At Leonti, soffritto was the foundation of ragù, and of the hot broth served to guests upon arrival — it's such a crucial ingredient that his cooks made about 75 quarts of it a week.. Leonti used to laboriously chop his soffritto with a knife by using a rocking motion."Then I watched.
(Editor: Stackable Swimwear)