Category: recipes of Italian cuisine

How to make the chocolate egg … stuffing! – Italian Cuisine

How to make the chocolate egg ... stuffing!


A simple chocolate egg can turn into a real dessert capable of surprising everyone. that's how

For years now, at Easter I always prepare a dessert that leaves everyone speechless: thestuffed chocolate egg. I enjoy a always create different fillings using known and lesser known recipes that adults and children like. So I decided to share my ideas with you. But before talking about the fillings I would like to explain the most important passages for the preparation of the egg.

Which egg to choose

Let's start from the base, that is, the egg.
An egg medium-small 150 gr may contain a filling for 3-4 people. Choose it of the size you prefer based on the number of guests at the table.
For what concern kind of chocolateinstead, each recipe has its ideal pairing with dark, milk or white chocolate. But if you have an egg rich in almonds and hazelnuts at home, use it as well, on the contrary, it will make even more scene!

How to serve the egg

For create a solid egg base once divided in half, melt the chocolate and put a spoon in the center of the serving dish. Then, place the egg on top and wait for the melted chocolate to cool. At this point you should have a solid base, but remember not to move the egg anymore.
If instead you want to use the whole egg stuffing it from the tip, then use the plastic base found in the packaging.

How to cut the egg in half

This is certainly the most complex step because the egg is fragile and can easily break.
I therefore recommend you use a knife with a very sharp blade and to cut the chocolate in the part where the two halves of the egg come together. Follow the cut and if necessary heat for a second the knife on the fire so that the blade passes more easily. Use kitchen gloves to avoid leaving fingerprints on the chocolate or melting it with heat.
If you want to use the whole egg instead, cut it on the tip staking it with a spoon, or even in this case use a small knife. Remember, however, that inside there is a surprise and therefore the hole must be large enough to allow you to pull it out.

How to fill the egg

Whether you use a whole egg or a half, the important thing is bring a sac à poche.
Only in this way will the result be clean and perfect. Also use gods disposable kitchen gloves to place fruit tops and sponge cake inside the egg, as well as to create beautiful decorations.

How to store stuffed eggs

Stuffed eggs are obviously very delicate and therefore go keep in the refrigerator because with the heat they risk breaking. Keep them, so just for a couple of days, or for the duration of their filling.

Carbonara Day, let's celebrate it with the recipe that unites – Italian Cuisine

Carbonara Day, let's celebrate it with the recipe that unites


The 4th edition of the Carbonara Day, a real party conceived by the pasta makers of AIDEPI and IPO and dedicated to the pasta that has conquered the whole world from Lazio. What better occasion to cook it together? Just today, in fact, La Cucina Italiana invites its readers to participate in one challenge that will invade all Italian kitchens for 5 weeks through 5 recipes that cross our country from north to south and that will make us feel closer sharing them.

Our challenge #LaRicettaCheUnisce, start today and invite everyone to cook a delicious carbonara! You have until Sunday for post the photo in social media where you (alone or with the people and animals who are at home with you) sit at the table in front of a nice plate of carbonara. Remember to share it with us with the hashtag #LaRicettaCheUnisce and invite to also participate your distant friends and family. We will seem to find ourselves in a large kitchen full of boiling pots, ready to sit at the largest table ever. And if you don't have all the ingredients at home, it doesn't matter! Carbonara is also fantasy. Use vegetables, bacon, ham, raw speck, crunchy artichokes …

The challenge will keep us company week by week, inviting us to prepare pizza, mozzarella in a carriage, tiramisu and eggplant parmigiana. Don't you think it's a very good program? But let's go back to #CarbonaraDay! This is the first edition of the carbonara day which will be celebrated behind closed doors. Due to the extraordinary situation in which we find ourselves, it will not be possible to move between events and restaurants ready to serve us their carbonara, but nothing is lost. In this period we have learned to live little big emotions in our homes, to face the world from our balcony and find a new way to feel at the center of things. #CarbonaraDay, to embody the spirit of the moment, launches the initiative #CarbonaraHomeMade: from 10 onwards, a great social debate will open launched by WeLovePasta on Instagram and Twitter. You can participate by sharing your ideas on carbonara, your traditional or revisited recipes, photos and memories. But not only.

To keep us company in this #CarbonaraDay at home, a real one gastronomic marathon organized by Barilla, ready to entertain us, have fun and let us travel with our thoughts. From 10 onwards, in fact, on the Instagram account @Barilla, the carbonara lovers of the world will be able to gather virtually through a series of unmissable events: starting from Singapore, where starting from 10 in the morning – Italian time – lo chef Andrea Tranchero will prepare the vegetarian Carbonara. at 12:30, in Vicenza, it will be the turn of the starred chef Lorenzo Cogo that will give his touch to the traditional recipe of the dish e tolle 19, this time live from the @Barillaitalia channel, Will propose an alternative interpretation to the classic recipe. In Chicagoinstead at 18:30 Italians chef Lorenzo Boni will prepare its Carbonara for the American public!

#LaRicettaCheUnisce live Instagram all day – Italian Cuisine

#LaRicettaCheUnisce live Instagram all day


Every day we keep you company live on Instagram with many guests, but for the Carbonara Day very special appointments await you

You all are invited to our large table, close even if far away, to share a traditional Italian dish every week. From Monday 6 April La Cucina Italiana launches the challenge #LaRicettaCheUnisce: just cook bacon and egg, Pizza, tiramisu, Mozzarella cheese in a carriage or Parmigiana, photographing oneself at the table with the dish, or sharing the screenshot of a live link with loved ones, using a gif dedicated to the initiative and the hashtag #laricettacheunisce.

Let's start with Carbonara! April 6 is also the Carbonara Day, the day dedicated to one of the most loved Italian recipes in the world. To keep you company and give you many tips to participate in the challenge with an exquisite carbonara, we are waiting for you in live Instagram all day together with many guests. In Italy, but also in America.

Live Instagram on @lacucinaitaliana

The daily appointment of 11:00 am with Sabina Montevergine, web editor of gordon-ramsay-recipe.com, will be really special: the guest of #LezioniDiSpesa Sara Davide Negri, chef and teacher at the courses of La Scuola de La Cucina Italiana, which will prepare the carbonara live, revealing its tricks and rules step by step.

at 12:00 pm Maddalena Fossati, director of La Cucina Italiana, will be live together with the starred chef Anthony Genovese. With the sometimes extravagant cuisine of his restaurant Il Pagliaccio, between traditional flavors and Asian influences, he could only be the king of Roman cuisine, to tell the secrets of original carbonara.

At 16:30 Maddalena Fossati will be live with the chef Pietro Leemann, ready to fascinate us with its natural haute cuisine. His Joia was the first vegetarian restaurant to obtain a Michelin star: together with Leemann we will therefore discover how to prepare an innovative and unforgettable vegetarian carbonara.

At 17:30 the usual appointment with Maddalena Fossati for #Dinner time: today a special chat awaits you with the Roman businessman and restaurateur who conquered New York, bringing the Italian tradition to the United States. We are talking about Francesco Panella, the Brooklyn Man of Little Big Italy.

Live Instagram on @lacucinaitalianausa

Our carbonara also lands in America: at 18:30 Italian – 12.30pm in New York – Maddalena Fossati will have a chat with the chef Rocco DiSpirito, known for its Italian-American and fusion cuisine, but also for its books on the "comfort food" diet: its mission is in fact to change people's perception of healthy food, making delicious easily accessible low-fat dishes .

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