Category: recipes of Italian cuisine

Figs and Chocolate Recipe – Italian Cuisine – Italian Cuisine

Ingredients

6 figs
40 g dark chocolate
40 g milk chocolate
chopped pistachios
coconut powder
chili pepper

Duration: 30 min

Level: Easy

Doses: 6 people

To prepare figs and chocolate, cut the figs into slices. Arrange them on a plate and place them in the freezer for 30 minutes.
Melt on a boiling bain-marie (but on the fire off) the chocolate (a mixture of dark and milk) removing it when there are still solid pieces.
Jumbled up to melt it completely and dip the cold fig slices half into them. Put them in the fridge. Before serving, sprinkle them with chopped pistachios, coconut powder and chilli.

Caprese: the fantastic sandwich and where to eat it (in Capri) – Italian Cuisine

In Capri, with tomato and mozzarella, you make a sandwich for which you have to queue up, in the most famous delicatessen on the island (but it costs only € 4)

In the very chic Capri there is an address that brings everyone together, starred chefs, VIPs, Neapolitans on a trip and well-informed tourists. It is a delicatessen, with popular prices and with a queue outside; where to stop to taste one of the best kept secrets of the island.

The Futurist genesis

If LA Caprese is famous all over the world and is among the most famous dishes of the Italian summer, there is also a sandwich version. But it is not a fast food invention of the Third Millennium, it is part of the island's history at least when the "dish" version. The ingredients are the same: tomato, mozzarella, a drizzle of extra virgin olive oil, a pinch of salt and basil leaves. The salad version owes its origins to Filippo Tommaso Marinetti, futurist and gourmet in search of revolutionary dishes: strictly pasta-free, traditionalist because heavy to digest. In Capri, a "cheese and tomato" salad was already eaten, but during a gala evening at Grand Hotel Quisisana in 1922, Marinetti had the patriotic recipe served – where it is still in the paper.

IL Caprese, sandwich version, boasts the same popular origins and its fortune to a king himself, Farouk of Egypt. We are in 1951 and during a holiday in Capri, the sovereign asked for a snack, and so he tasted a street food that was consumed by the commoners. The success was such that it can still be found on the menus of the bars on the island and throughout the coast. But where to eat a good one?

Where to eat it: the chef's advice

The Capri chef doc Luigi Lionetti, of the starred restaurant Le Monzù of the Hotel Punta Tragara – the most luxurious on the island – has no doubts: "The delicatessen down by the port". Is called Aldo's delicatessen, the surname is Cuccurullo, and to recognize it just look in front of the ferry dock in Marina Grande: has the yellow curtain and the row outside. Inside is an ordinary delicatessen, which still sounds special in Capri, with a nice fridge with beers from 66 to 2 € (and drinks ready to be taken to the beach) and a delicatessen counter where mozzarella and salami dominate. At the moment they slice the sandwich in half, French or with soft oil (it depends on what is left over) the tomato strictly beef heart, the braid of mozzarella fior di latte, basil leaves broken with your fingers, a sprinkling of salt, a drizzle of oil and go into the wax paper € 4 for 30 cm of goodness: because size also matters. There are those who have raw ham added, others cooked, some eggplants in oil: everything is weighed at the moment. Then they write the price on your slip of paper and you go to the cash desk (two meters away) where Aldo's wife prepares the receipt. And for € 5 including a drink, you can take a bite at one of the Capri institutions. Where to eat it? On the beach or, better still, as an aperitif at sunset along the promenade of via Grotta Azzurra, Punta del Miglio or Forte Mesola. Capri will not be a low-cost destination, but it offers absolutely democratic corners of poetry.

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"Tropézienne" Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients For the cake

250 g flour 0
100 g soft butter
70 g milk
30 g sugar
8 g brewer's yeast
2 pcs eggs
orange flower water
granulated sugar
salt

Ingredients For the cream and syrup

370 g milk
120 g fresh cream
155 g granulated sugar
40 g orange jam
30 g orange flower water
30 g corn starch
15 g 00 flour
powdered sugar
4 pcs yolks
1 pc vanilla pod

Duration: 17 h 20 min

Level: For experts

Doses: 8 people

For the "tropézienne" cake recipe, dissolve the yeast in warm milk (it should not exceed 28 ° C). Knead
flour and sugar with milk, 1 beaten egg and 2 tablespoons of orange flower water. As you proceed, add 1/2 teaspoon of salt. When the dough comes off the walls, incorporate the flaked butter (leave it at room temperature for 20 minutes before use); once blended, work for another 5 minutes. Pour the dough into a large bowl sprinkled with flour and seal
with film. Let it rest for 15 minutes at room temperature, then in the fridge for 12 hours. Then roll out the dough on a baking sheet lined with floured baking paper, forming a thin disc. Surround it with a ring (ø 22 cm, h 5 cm), also that of a springform mold; trim the parts that protrude. Brush it with 1 beaten egg and let it rest for 1 hour. Sprinkle it with the granulated sugar and bake at 170 ° C for about 35 minutes. Remove from the oven and let cool for about 1 hour and 30 minutes.
FOR THE CREAM
Prepare it while the cake is cooking: mix the egg yolks with 55 g of sugar, then add the starch and flour 00. Bring the milk to the boil with the vanilla pod half-open lengthwise, then strain it on the egg yolks, mixing them with a whisk . Cook the cream, stirring constantly, and turn off after 1 minute from boiling. Transfer it to a glass bowl, cover it with plastic wrap and let it cool for 1 hour and 30 minutes. Finally, to make it soft, work it with a whisk; whip the cream with 30 g of powdered sugar and gently add it to the cream.
FOR THE SYRUP
Bring 20 g of water, 100 g of sugar, orange flower water and jam to a boil; turn off and let the syrup cool.
TO COMPLETE
Cut the cake in two horizontally; wet the crumb of the two discs with
the syrup. Collect the cream in a pastry bag and distribute it on the base forming a spiral. Put the "tropézienne" cake back together and let it rest in the fridge for at least 1 hour before serving.