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Piadine in oil – Recipe Piadine in oil – Italian Cuisine

»Piadine in oil - Recipe Piadine in Misya oil

Put the flour in a bowl, add salt, baking soda and oil to the center, then work until you obtain a homogeneous dough, which you will rest for 30 minutes at room temperature.

After the rest, take the dough, divide it and create 4 equal loaves.

Roll them out to create fairly thin sheets, then cook them in a non-stick pan, one at a time, over medium heat, until golden brown on both sides.

The piadine in oil is ready: fill them to taste, with salty or salty ingredients.

over half of families choose DIY dessert – Italian Cuisine

over half of families choose DIY dessert

The particular situation of this Easter 2020 region by region: with Italians who rediscover the pleasure of making traditional desserts at home

The lockdown made us rediscover the taste of kneading bread and pizzas, proposing traditional recipes and baking cakes and biscuits. So, for Easter, more than half of households – 53% – will experiment with the homemade preparation of typical regional sweets, as emerges from the Coldiretti / Ixè survey presented on the occasion of the reopening of the Campagna Amica farmers market in Rome.

Making festive dishes at home has become (or returned to being) a rewarding activity, both for men and women, who in this way manage to release some tension and the stress of social isolation that the coronavirus emergency forced everyone.

This is demonstrated by the products with which, in the last five weeks, the Italians have filled their shopping carts: they are Flour purchases doubled (+ 100%) and brewer's yeast (+ 73%), but also sales of sugar (43%) and eggs (40%) increased, while for packaged ones, chocolate, purchases fell by 30-40 %). It is estimated that this week will be more than 400 million eggs of hens painted by hand to decorate houses and tables set or used in traditional Easter recipes.

The typical Easter cakes, region by region

In Piedmont they taste the Pope's salami, made of chocolate, and the tira, loaves to dip in milk or sweet wine. In Liguria Easter canestrelli are prepared, woven baskets of shortcrust pastry, which in the center or on the edges are decorated with colored eggs. There Lombardy it is the region of the classic Easter dove, made with flour, butter, eggs, sugar and candied orange peel, with an almond glaze. In Trentino Alto Adige there are the Easter wreath, a leavened sweet braid, and the fochaz-osterbrot, a flat bread made from wheat flour, generally in the shape of a bunny. The Friuli is the region of the pincer, a rounded loaf on which a cross is engraved, while in Veneto the traditional Easter cake is called fugassa and is a soft pan prepared with eggs, butter and sugar. In Val d'Aosta flantse or flantson are prepared, flattened rye breads, usually round in shape, to which were added a little sugar, maybe a little butter, raisins, almonds and candied fruit. L'Emilia offers the bensòne, an oval-shaped dessert, with plum jam and black cherry filling. But also the dove of Pavullo, a village in the Emilian Apennines, a cake prepared with four sheets of leavened dough and stuffed with savòr, a compote of cooked grape and fruit must, pine nuts and raisins. In Tuscany there is the Pisan Schiacciata, sweet aniseed bread to accompany with Vin Santo, while in Umbria the ciaramicola, prepared with alchermes, meringue and colored sugars. In Abruzzo you can taste horses and pupae, biscuits made with shortcrust pastry enriched with a boiled egg, while in Lazio triumphs the sweet pizza, in the shape of a very fragrant and very tasty panettone. The Easter pine cone is typical of Ciociaria: it is a dessert with raisins, candied fruit, vanilla, cinnamon, anise, with the aromas and scents of candied fruit with orange and lemon and a hint of liqueur. In Marche Easter donuts are served, biscuits made according to an ancient recipe: the dough is prepared on Good Friday and then cooked on Easter day. In Molise pine cone, a donut made from flour and eggs, is served while in Basilicata there are the pannarelle, in the shape of a braid or heart, with an egg in the center to remember a basket full of sweets for children. There Calabria proposes cuckoos, made with a sweetened bread dough enriched with a few drops of anise and lemon zest. In Campania the pastiera triumphs while in Puglia prepare the scarcelle, shortbread biscuits with sugar, flour, eggs, oil, lemon zest, but also the panzerotti. In Sardinia the typical Easter sweets are pardulas, made with cheese or ricotta and aranzada nugoresa, orange peel threads slowly cooked in honey and enriched with toasted almonds. There Sicily presents the egg cuddura, a dough similar to a shortcrust pastry, which contains whole boiled eggs and is decorated with colored sugars.

Fruitless yeast cake, the recipe of Aunt Anna – Italian Cuisine

Fruitless yeast cake, the recipe of Aunt Anna

How to make a cake without yeast with fruit such as peaches, pineapples or strawberries to be covered with sweet tufts of cream

I found the recipe for fruitless yeast cake, written in pencil and discolored, on a slip of paper inside the telephone diary that belonged to Aunt Anna. I immediately remembered our holidays in Croatia when, his guests, on arrival he greeted us with his delicious cake on the table. She he proposed it with peaches, but it can also be done with other fruit such as pineapple or strawberries. I propose your recipe, just like she did, but be careful: after the first slice it is impossible to stop!

The recipe for fruitless yeast cake

Cake ingredients:

6 eggs, 180 g of icing sugar, 120 g of sifted flour, 20 g of diluted butter, juice and grated peel of 1 untreated lemon, a pinch of salt

Peach cream ingredients: 3oo ml of milk, 6 tablespoons of sugar, 3 tablespoons of flour (or starch), 4 large peaches (or 5/6 if small)


Separate the egg yolks from the egg white, put them in a bowl with the sugar and, with a whisk, work them so that they become swollen and spongy. Add the grated peel and lemon juice to the mixture. Beat the egg whites until stiff stiff and keep them aside. Add a pinch of salt to the bowl. Gently pour by mixing the sifted flour and the egg whites in several stages from bottom to top. Bake a buttered cake pan in a preheated oven at 200 degrees (if ventilated at 180/190) for about 40 minutes. Check the cooking with a toothpick and allow to cool.

For the peach cream

Warm the milk and take a little to melt the flour. Blend 3 peaches with the sugar (leave 1 or 2 aside for the garnish), add them to the milk and cook them gently for 5 minutes. Remove them from the heat and add the melted flour and continue cooking for 10 minutes on low heat or alternatively in a bain-marie for 15 minutes. Add the previously melted and cooled butter.

Cut the cake in half and fill with the peach cream, cover it with the peach cream, decorate with the peaches in thin slices. Finally, if you like, add tufts of whipped cream.

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