Melonpan – 's Melonpan recipe – Italian Cuisine

»Melonpan - Misya's Melonpan recipe

First prepare the brioche dough: put the flour in a bowl and pour the sugar, egg and yeast in the center.
Start working, then add milk, butter and salt and knead until it is tightly tied (it will take at least 15 minutes).
Cover the bowl with a clean cloth and let it rest in a warm place for at least 2 hours or until it has doubled in volume.

In the meantime, start preparing the shortcrust pastry: add flour, butter, sugar, egg, vanilla and lemon zest in a bowl and work quickly until you obtain a homogeneous dough, then wrap it with cling film and let it rest in the fridge for 1 hour.

When the brioche has doubled and the pastry has rested long enough, take them both.
Divide the brioche dough into 8 loaves of about 75 g each and pirlateli to create well-rounded balls.
Roll out the shortcrust pastry and cut 8 10-12 cm discs.

Wrap each croissant with a pastry disk, sealing it well on the bottom.
As they are ready, place the croissants on the baking tray lined with parchment paper, then make the characteristic grid cuts with a sharp blade.

Pass the top in granulated sugar, then cook for about 15 minutes or until golden brown in a preheated convection oven at 170 ° C.

Your melonpans are ready, let them cool completely before serving.

the easy recipe to prepare – Italian Cuisine

Friulian tosella is a typical Malga cheese that can be accompanied with polenta and cream for a tasty and easy to prepare recipe

There Friulian cuisine it is full of dishes with an intense flavor, recipes designed for long cold season: this is the case, for example, of the Friulian tosella with cream, a plate of polenta. precisely accompanied, by the tosella, a cheese that is produced in the Alpine pastures, in northern Friuli, during the mountain pasture period, which runs from April to September.

A perfect dish for a lunch or dinner to be consumed slowly, sitting at the table between a chat and another.

tosella typical friuli cheese

The recipe of fiosana tosella with cream


To prepare the Friulian cream tosella they will serve you: 600 g of cornmeal for polenta, 120 g of cooking cream, 350 g of tosella, 120 g of butter, salt.


The preparation of the Friulian cream tosella starts naturally with that of the polenta. The first step, therefore, is to boil 2 liters of water in a large pot, salt it with a teaspoon of salt and pour the cornmeal mixing vigorously. Polenta usually must cook for at least 45 minutes, the advice is to follow the cooking times indicated on the package and mix frequently to obtain a homogeneous compound without lumps.

When the ideal cooking time for polenta is just a few minutes away, it's time to prepare the other ingredients. Cut the tosella into slices and put it with the butter cut into pieces, in a pan over low heat. Just brown the tosella for a few minutes and then add the cream and stir vigorously for two minutes.

When the polenta is ready, it can be added to the camposto with tosella and cream directly on the plate to bring to the table.

the recipe for Sunday lunch – Italian Cuisine

The ragù lucano is a typical recipe of the culinary tradition of Basilicata and is prepared with pork, bacon, ripe tomatoes, cinnamon and parsley

The strozzapreti with ragù lucano are a recipe of the traditional cuisine of the Basilicata from rich flavor and decided
It starts from a important sauce which includes an unusual ingredient such as cinnamon.
According to tradition, to keep company with the Lucan ragù there are strozzapreti: an ancient format of short pasta similar to fusilli, but much larger and less rolled up. They are so called to make fun of the priests of the past – notoriously greedy – who would have had difficulty eating them given their size particularly bulky.

strozzapreti fresh pasta from Basilicata

In potentino dialect this dish is called 'ndruppeche, or strozzapreti with ragu snag and prepares in the period of Carnival, confirming how it is a extremely tasty recipe and suitable for Shrove Tuesday, but also for all Sunday lunches that crowd the tables of southern Italy.

Lucanian ragout: the recipe


To prepare the traditional Lucanian ragù you will need: 600 g of pork (preferably the pulp), 150 g of sliced ​​bacon, 350 g of ripe tomatoes, 100 g of pecorino cheese, cinnamon powder, 3 cloves of garlic, red wine, salt, pepper, parsley and extra virgin olive oil.


The first thing to do to prepare the Lucanian ragù is flatten with a rolling pin pork and season with minced garlic, parsley and grated pecorino cheese. Then add the finely chopped bacon and a sprinkling of cinnamon. The meat should then be rolled up and tied with del kitchen wire before putting it to cook in a pan with oil and garlic. The pork meat must brown for about five minutes, then half is added glass of good red wine and you have to cook for another 10 minutes.

Only at this point must i be added tomatoes in the pot. The Lucanian ragù must cook a slow fire for about 45 minutes, adjusting salt and pepper if necessary.

The advice is to serve hot on the strozzapreti to allow it to bind perfectly to the plate.

How to prepare strozzapreti instead?

Anyone wishing to try their hand at preparing strozzapreti at home must know that this type of fresh pasta – like many preparations of the first courses of southern Italy – does not require eggs.


500 g of 00 flour, 250 ml of warm water, salt.


To prepare the fresh pasta that will accompany the Lucanian ragù we start flattening the flour on a shelf with a hole in the center, the lukewarm water is slowly poured and the dough is kneaded with the hands, as tradition dictates. When the compound is homogeneous and without lumps it should be given the shape of a ball and go covered with a cloth to let it rest for about 30 minutes.

At this point, the dough should be rolled out with a thickness of about 2.5 mm and 2 cm wide strips must be cut out. The strips are then rolled up on themselves and, rubbing them in your hands, pieces sizes of about 5 centimeters. Place the strozzapreti on one baking tray with flour and cook them in boiling salted water. Once afloat the pasta will be ready for the "marriage" with the ragù.

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