profiteroles with cream and hot chocolate

PROFITEROLES CON PANNA E CIOCCOLATO CALDO

creamed sbriciolata with zabaione and chocolate

BRICIOLATA ALLA PANNA CON ZABAIONE E CIOCCOLATO

TIRAMISU TRADIZIONALE "ALLA RAMPA" DAL 1973

FILETTO DI MANZO AL PEPE VERDE

filetto in camicia di speck con salsa al cognac

FILETTO DI MANZO "ALLA RAMPA "

Roasted octopus with Chicory, Potatoes e Tomato sauce

POLPO ROSTICCIATO CON CICORIA, PATATE E SALSA MARINARA

Fresh tuna tartare

Baked sea bass with potatoes and artichokes

SPIGOLA AL FORNO CON PATATE E CARCIOFI

SPALLETTA D'ABBACCHIO AI CARCIOFI

TAGLIATA DI POLLO AI CARCIOFI

STRACCETTI DI VITELLA AI CARCIOFI

CARCIOFI FRITTI

Artichoke carpaccio with rocket and flakes of Parmesan

CARPACCIO DI CARCIOFI CON RUCOLA E SCAGLIE DI PARMIGIANO

RISOTTO AI CARCIOFI

FETTUCCINE AI CARCIOFI

CARCIOFI ALLA GIUDIA

Secondi

CARCIOFI ALLA ROMANA

Dolci

Primi

Antipasti

Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. In a medium saucepan over medium heat combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/2 teaspoon salt. Bring to a rolling boil, stirring so butter melts and mixture is homogeneous.

Prepare choux dough

Remove the pan from heat and immediately add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture comes together into a smooth ball and pulls away from the sides of the pan (about 30 seconds). Return pan to very low heat and cook, stirring, for 10–15 seconds to dry the dough slightly (you should see a film form on the bottom). Remove from heat and cool 3–4 minutes so eggs won't scramble.

Transfer dough to a mixing bowl or stand mixer bowl. Add eggs one at a time, mixing well after each addition. At first dough will look separated; keep mixing until incorporated. Continue adding eggs until dough is glossy and falls from the spoon in a thick ribbon. You may not need the full 4 eggs; stop when consistency is right. Dough should be pipeable but hold shape.

Fit a piping bag with a 1/2-inch plain round tip or use a spoon. Pipe or spoon 1–1 1/2 tbsp mounds (about 1-inch diameter) onto prepared sheets, spacing 1 1/2–2 inches apart for even baking. Smooth any peaks with a wet fingertip. For uniformity, weigh: ~15–20 g each. Lightly dip finger in water to smooth tops.

Bake at 200°C (400°F) for 10 minutes, then reduce oven temperature to 180°C (350°F) and continue baking 15–20 minutes until golden brown and puffed. Do not open oven during baking or they may collapse. If centers still feel soft, bake an additional 3–5 minutes. When done, turn off oven, open door slightly and let choux dry inside for 10 minutes to prevent collapse.

Remove to a rack to cool completely. Once cooled, poke a small hole in the bottom of each profiterole or slice off a small piece of the base to allow filling to be piped in later.

Chill mixing bowl and beaters in freezer for 10 minutes beforehand for best results. Pour 2 cups chilled heavy cream into the cold bowl, add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Whip at medium-high speed until soft peaks form, about 3–4 minutes. Taste and adjust sweetness if desired. Do not overbeat — stop when peaks hold shape but cream is still smooth. Transfer whipped cream to a piping bag fitted with a small round tip or to a bowl and chill until ready to fill profiteroles.

Place 1 cup whole milk and 1/4 cup heavy cream in a small saucepan over medium heat. Warm until just simmering (bubbles forming at edge), do not boil.

Remove from heat and add 4 oz chopped dark chocolate, 1 teaspoon sugar, 1 tablespoon butter, 1/2 teaspoon vanilla and 1/4 teaspoon salt. Let rest 1 minute to melt, then whisk until smooth and glossy. If sauce is too thick, return to very low heat and stir in 1–2 tablespoons milk to reach desired pouring consistency. Keep warm over lowest heat or in a thermos; stir occasionally.

Fill: Fit a piping bag with a small round tip and fill with the chilled whipped cream. Insert tip into the hole or base of each cooled profiterole and gently pipe cream until the shell feels slightly heavy but not bursting (about 1–2 tablespoons cream per shell depending on size). Alternatively, split shells and spoon cream in, then reassemble.

Arrange a mound of 6–8 filled profiteroles per serving on individual plates or on a serving platter. Warm the hot chocolate sauce until pourable and pour a generous amount over the profiteroles at the table or drizzle individually.

Finish by dusting lightly with powdered sugar and sprinkling chopped toasted hazelnuts or chocolate shavings if using. Serve immediately so shells remain crisp and sauce is hot.

water

whole milk

unsalted butter

granulated sugar

fine sea salt

all-purpose flour, sifted

large eggs

heavy cream (chilled)

powdered sugar

vanilla extract

heavy cream

good-quality dark chocolate, chopped (55–70% cacao)

salt

powdered sugar for dusting (optional)

chopped toasted hazelnuts or chocolate shavings (optional)

Whisk together the flour, granulated sugar, baking powder and salt in a large bowl until evenly combined.

Prepare dry ingredients

Add cold cubed butter to the flour mixture. Using your fingertips, a pastry cutter, or two knives, work the butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces remaining.

Cut in butter

Add the two egg yolks and vanilla extract. Gently mix until the dough holds together when pressed but still breaks into crumbles (sbriciolata is a 'crumbly' dough, not a smooth pastry). If needed, add 1 teaspoon cold water to help bind; avoid overworking.

Add yolks and bind

Cover the bowl with plastic wrap and refrigerate for 30 minutes to make the dough easier to crumble and shape.

Chill the dough

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or a tart pan with removable bottom with the butter. Line base with parchment if desired.

Prepare baking pan

Take about two-thirds of the chilled crumbly dough and press it evenly into the bottom and about halfway up the sides of the prepared pan to form a rustic tart shell. Reserve remaining dough for the top (crumble).

Assemble base and sides

Bake the shell for 12–15 minutes until set and just starting to color at the edges. Remove from oven and let cool slightly while you prepare fillings. The shell will finish baking after assembly.

Blind-bake (brief)

In a heatproof bowl set over (but not touching) simmering water, combine the 4 egg yolks and 1/2 cup granulated sugar. Keep water at a gentle simmer — do not let it boil vigorously.

Set up double boiler

Whisk constantly until the mixture becomes thick, pale and ribbons form on the surface (about 8–10 minutes). Gradually add the Marsala wine while whisking. Continue until the mixture is light, airy and roughly doubled in volume.

Whisk and add Marsala

Remove from heat and optionally whisk in 2 tablespoons warm heavy cream to stabilize and slightly mellow the zabaione. Transfer to a bowl and let cool to near room temperature, stirring occasionally to prevent skin formation. Chill briefly if needed (15–20 minutes).

Finish and cool

In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla until soft to medium peaks form. In a separate bowl, loosen the mascarpone with a spatula, then fold it gently into the whipped cream until smooth and homogeneous. If not using mascarpone, whip cream until firm peaks and proceed.

Whip cream and combine with mascarpone

Gently fold about two-thirds of the prepared zabaione into the whipped cream/mascarpone mixture until streaks disappear. Taste and adjust: the filling should be sweet, creamy and lightly boozy—reserve the remaining zabaione for drizzling over slices or layering.

Incorporate zabaione

Melt the chopped dark chocolate in a heatproof bowl over simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Let it cool slightly but remain fluid.

Melt chocolate

Spoon the creamy zabaione-panna filling into the pre-baked sbriciolata shell and spread evenly. Drizzle about half the melted chocolate over the filling and swirl lightly with a spatula to create marbling. Sprinkle the reserved crumbled dough over the top, pressing a few crumbs lightly to adhere. Scatter the chopped dark chocolate or chips on top.

Layer and top

Return the assembled sbriciolata to the oven for 6–8 minutes to slightly set the top (this helps meld crumbs with filling). Remove and cool completely on a rack (about 1 hour).

Finish bake (optional)

Refrigerate the tart at least 2 hours (preferably 4 hours or overnight) so the filling firms and flavors meld. If you reserved zabaione, you can swirl or drizzle it over slices before serving.

Chill to set

Before serving, dust the top lightly with cocoa powder and powdered sugar. Optionally garnish with fresh berries or mint. Serve chilled, slicing with a warm knife for cleaner cuts; drizzle extra zabaione and remaining melted chocolate on each slice if desired.

Dust and serve

all-purpose flour (00 or plain)

unsalted butter, cold, cubed

egg yolks

baking powder

fine salt

heavy whipping cream (cold)

mascarpone (optional, for stability)

Marsala wine (or sweet white wine)

heavy cream (optional to stabilize, warm)

dark chocolate (60–70% cacao), chopped

unsweetened cocoa powder (for dusting)

powdered sugar (for dusting)

coarse chopped dark chocolate or chocolate chips (for scattering)

cold butter for pan (to grease)

fresh berries or mint (optional)

Prepara circa 400 ml di caffè espresso forte (4–6 tazzine). Lascialo raffreddare a temperatura ambiente. Se desideri un bagna leggermente più dolce, sciogli 10 g di zucchero nel caffè caldo prima di raffreddarlo. Aggiungi 40 ml di Marsala (o rum/brandy) al caffè raffreddato e mescola bene.

Preparare il caffè

Trasferisci il caffè in una ciotola larga e poco profonda per facilitare l'inzuppamento dei savoiardi.

In una ciotola capiente, versa 5 tuorli d'uovo e 150 g di zucchero. Sbatti con una frusta elettrica a velocità medio-alta per 8–10 minuti, fino ad ottenere un composto chiaro, spumoso e che ricada a nastro. Questo è il passaggio tradizionale per ottenere una crema soffice.

Montare i tuorli con lo zucchero

Con una spatola, incorpora gradualmente 500 g di mascarpone al composto di tuorli e zucchero: aggiungi poche cucchiaiate per volta e mescola delicatamente per non smontare la crema. Aggiungi 1 tsp (5 ml) di estratto di vaniglia o i semi di una bacca e amalgama.

Incorporare il mascarpone

Se preferisci una crema più morbida e meno densa, monta 120 ml di panna fresca a metà consistenza (non troppo ferma) e incorporala con movimenti dal basso verso l'alto fino ad ottenere una crema omogenea. Questo passaggio è facoltativo ma comune nelle varianti moderne.

Opzionale: alleggerire con panna

Metti la crema al mascarpone in frigorifero mentre inzuppi i savoiardi, così manterrà la consistenza.

Prendi i savoiardi (300 g) e immergili uno per uno molto rapidamente (1–2 secondi per lato) nel caffè raffreddato: non lasciarli in ammollo o diventeranno troppo mollicci. Disponi i savoiardi in uno strato uniforme sul fondo di una pirofila rettangolare o di una teglia quadrata (circa 20x30 cm).

Inzuppare i savoiardi

Stendi metà della crema al mascarpone in uno strato uniforme sopra i savoiardi inzuppati, usando una spatola per lisciare la superficie.

Primo strato di crema

Prepara un secondo strato di savoiardi inzuppati nello stesso modo e disponili sopra la crema. Completa con la crema rimanente e livella la superficie con una spatola.

Secondo strato di savoiardi

Copri la pirofila con pellicola e lascia riposare in frigorifero almeno 6–8 ore, idealmente tutta la notte. Questo tempo permette ai sapori di fondersi e alla crema di rassodare.

Riposo e raffreddamento

Prima di servire, spolvera abbondantemente la superficie con circa 10 g di cacao amaro setacciato. Aggiungi opzionalmente 30 g di scaglie di cioccolato fondente e una leggera spolverata di 5 g di cacao dolce per la decorazione.

Decorazione finale

tuorli d'uovo (large)

zucchero semolato

mascarpone

panna fresca (facoltativa, per alleggerire)

estratto di vaniglia (o semi di 1 bacca)

caffè espresso forte, raffreddato

liquore (Marsala tradizionale or rum/Brandy)

zucchero (per il caffè, opzionale)

savoiardi (ladyfingers)

cacao amaro in polvere, per spolverare

scaglie di cioccolato fondente

cacao dolce (per decorazione leggera)

Remove beef fillet steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels to remove surface moisture.

Bring steaks to room temperature

Season both sides of each steak with the 1 tsp salt and 1/2 tsp freshly ground black pepper, pressing seasoning lightly into the meat.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbsp olive oil and 1 tbsp butter; swirl to coat and when butter foams, add steaks, leaving space between them. Sear without moving for 3–4 minutes for medium-rare (internal ~52–55°C / 125–130°F) depending on thickness. Flip and add remaining 1 tbsp butter; baste by spooning melted butter over tops while cooking another 3–4 minutes. Adjust time for desired doneness.

Transfer steaks to a warm plate and loosely tent with foil. Let rest for 6–8 minutes while you make the sauce. Reserve pan drippings in skillet.

If using brined green peppercorns, roughly crush half of them with the back of a spoon in a small bowl; leave the rest whole for texture. Mince the drained peppercorns further if desired.

Using the same skillet with pan drippings over medium heat, add the minced shallot and the smashed garlic clove. Sauté 1–2 minutes until translucent and aromatic, stirring to scrape up browned bits from the bottom of the pan.

Pour in 120 ml dry white wine or vermouth to deglaze the pan. Use a wooden spoon to scrape up any fond. Increase heat slightly and simmer until the liquid is reduced by about half, approximately 2–3 minutes.

Add 120 ml beef stock and the crushed and whole green peppercorns. Simmer another 3–4 minutes to concentrate flavors.

Lower heat to medium-low and stir in 120 ml heavy cream. Allow sauce to gently simmer (do not boil vigorously) until it thickens slightly and coats the back of a spoon, about 3–5 minutes.

Whisk in 0.5 tsp Dijon mustard (if using) and 0.5 tsp Worcestershire sauce. Taste and season with 0.25 tsp salt or more to preference. If sauce is too thin, simmer a bit longer; if too thick, add a splash of stock or cream to reach desired consistency.

Remove and discard the garlic clove. Stir in 1 tbsp chopped fresh parsley.

Place rested steaks on warm plates. Spoon the green peppercorn sauce over each steak (about 2–3 tbsp per steak, or to taste).

Garnish with additional chopped parsley if desired and serve immediately with preferred sides (roasted potatoes, steamed vegetables, or polenta).

beef fillet (tenderloin) steaks

black pepper, freshly ground

olive oil

green peppercorns in brine (or jarred, drained)

shallot, finely minced

garlic, smashed

dry white wine or dry vermouth

beef stock (preferably low-sodium)

Dijon mustard (optional)

Worcestershire sauce

fresh parsley, chopped (for garnish)

salt (for sauce)

Portare il filetto a temperatura ambiente per 30 minuti prima della cottura. Asciugare bene la superficie con carta da cucina. Condire uniformemente con sale e pepe su tutti i lati.

Preparazione del filetto

Scaldare una padella grande e pesante a fuoco medio-alto. Aggiungere 2 tbs di olio extravergine d'oliva e 20 g di burro. Quando il burro è schiumoso e la padella è molto calda, rosolare il filetto su tutti i lati (compresi i lati stretti) per circa 2 minuti per lato, fino a ottenere una crosticina dorata. Usare pinze per girare il pezzo senza forarlo.

Rosolatura

Su un tagliere, avvolgere il filetto con le fette di speck sovrapponendole leggermente fino a coprire completamente la superficie. Trasferire il filetto avvolto nella padella calda (o in una teglia se la padella non è adatta al forno). Cuocere in forno preriscaldato a 180°C per 8-12 minuti per ottenere una cottura media (temperatura interna ~55-58°C). Per una cottura al sangue, ridurre il tempo di forno a 6-8 minuti; per media ben cotta aumentare a 12-16 minuti. Una volta raggiunta la temperatura desiderata, togliere il filetto dal forno e coprirlo con un foglio di alluminio; lasciarlo riposare 8-10 minuti per redistribuire i succhi.

Avvolgere nello speck e finire la cottura

Mentre il filetto riposa, preparare la salsa. In una padella media scaldare 1 tsp di olio d'oliva a fuoco medio. Aggiungere lo scalogno tritato e soffriggere 2-3 minuti finché è traslucido. Aggiungere l'aglio tritato e i funghi affettati; saltare 4-5 minuti finché i funghi rilasciano e riassorbono i loro liquidi e risultano dorati.

Soffritto e funghi

Versare 50 ml di Cognac nella padella. Con attenzione, inclinare la padella verso la fiamma del fornello per fiammeggiare il liquido (se non è possibile fiammeggiare in sicurezza, scaldare il Cognac separatamente e aggiungerlo poi). Lasciare evaporare l'alcol per circa 1-2 minuti finché il profumo alcolico si attenua.

Fiammeggiare con il Cognac

Aggiungere 200 ml di brodo di manzo caldo e portare a sobbollire. Ridurre leggermente per 3-4 minuti. Abbassare il fuoco e incorporare 100 ml di panna, mescolando fino a ottenere una salsa setosa. Ridurre ancora 2-3 minuti fino alla consistenza desiderata. Fuori dal fuoco incorporare 20 g di burro freddo a cubetti mescolando vigorosamente per emulsionare e rendere la salsa lucida. Aggiustare di sale (circa 0.5 tsp) e pepe (0.5 tsp) e mescolare.

Riduzione e montatura

Se desiderato, aggiungere 1 tbs di prezzemolo tritato e 0.5 tsp di succo di limone per vivacizzare il sapore. Tenere la salsa tiepida fino al momento di servire.

Finalizzazione (opzionale)

Tagliare il filetto a fette spesse 2-3 cm con un coltello affilato. Disporre le fette sul piatto, nappare con la salsa al Cognac calda e guarnire con un poco di prezzemolo tritato. Servire immediatamente accompagnato da contorni a piacere (patate arrosto, verdure saltate).

filetto di manzo (tutte le parti connettivali rimosse)

fette sottili di speck

olio extravergine d'oliva

burro

sale

pepe nero macinato fresco

scalogno tritato finemente

aglio tritato

funghi champignon puliti e affettati

Cognac (o brandy di buona qualità)

brodo di manzo caldo

panna da cucina (o panna fresca)

burro freddo a cubetti

olio d'oliva

prezzemolo fresco tritato

succo di limone

If not already cleaned, remove beak and innards from the octopus and rinse thoroughly under cold water. Freeze for 24–48 hours then thaw (optional) to help tenderize, or plan to simmer longer.

Clean and tenderize

Fill a large pot with about 3 L water, add the white wine, bay leaves, peppercorns and 1 tbsp sea salt. Bring to a gentle simmer. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this helps curl the tips), then fully submerge. Reduce heat to low so the liquid stays at a gentle simmer (not a rolling boil). Simmer until tender when pierced with a knife at the thickest part of a tentacle, about 45–60 minutes for a 1.5 kg octopus. Start checking at 40 minutes. Remove from liquid and let cool slightly.

Simmer

Once cool enough to handle, cut the tentacles from the head and portion into 6–8 pieces. Pat dry thoroughly with paper towels. Toss with 3 tbsp extra-virgin olive oil, smoked paprika and a pinch of freshly ground black pepper.

Portion and oil

Preheat oven to 230°C (450°F) with a heavy roasting pan or cast-iron skillet inside, or prepare a hot grill. When pan is smoking hot, sear octopus pieces 2–3 minutes per side until edges are crisp and lightly charred. If using oven, roast 6–8 minutes, turning once, to get color and slight caramelization. Squeeze half the lemon over the octopus after roasting.

Profiteroles Con Panna E Cioccolato Caldo

Briciolata Alla Panna Con Zabaione E Cioccolato

Tiramisu Tradizionale "alla Rampa" Dal 1973

Filetto Di Manzo Al Pepe Verde

Filetto Di Manzo "alla Rampa "

Polpo Rosticciato Con Cicoria, Patate E Salsa Marinara

Fresh Tuna Tartare

Spigola Al Forno Con Patate E Carciofi

Spalletta D'abbacchio Ai Carciofi

Tagliata Di Pollo Ai Carciofi

Straccetti Di Vitella Ai Carciofi

Carciofi Fritti

Carpaccio Di Carciofi Con Rucola E Scaglie Di Parmigiano

Risotto Ai Carciofi

Fettuccine Ai Carciofi

Carciofi Alla Giudia

Secondi

Carciofi Alla Romana

Dolci

Primi

Antipasti