Category: recipes of Italian cuisine

Shortbread recipe with cocoa butter, hazelnuts and figs – Italian Cuisine

Ingredients

355 g flour 00
180 g muscovado sugar
140 g extra virgin olive oil
115 g hazelnut flour
70 g cocoa butter
salt
45 g egg yolks
35 g fresh figs

Duration: 50 min

Level: Medium

Doses: 30 pieces

To prepare shortbread biscuits with cocoa butter, hazelnuts and figs, melt the cocoa butter and mix it with the oil. Let the mixture cool in the refrigerator for about 1 hour, until it solidifies again.
Knead the mixture of cocoa butter and oil with muscovado sugar, a pinch of salt, 00 flour and hazelnut flour, egg yolks and very small diced figs. Work the dough quickly, so as not to heat it too much, obtaining a loaf.
Cover it up and let it rest in the refrigerator for 30 minutes, then roll it out to about 5 mm thick. Cut out some cookies with round or flower cutters (ø 5-6 cm).
Arrange the biscuits in a baking tray covered with baking paper and bake at 170 ° C for about 20 minutes. Take them out of the oven and let them cool.

To know: to reduce the time, instead of rolling out the dough and cutting it with pastry cutters, form balls, mash them a little and bake: you will get more rustic biscuits.

Mini cheese millet arancini recipe with pepper sauce – Italian Cuisine

Ingredients

250 g shelled millet
120 g white scamorza
4 eggs
2 red peppers
chives
bread crumbs
extra virgin olive oil
basil
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

FOR THE ARANCINI
Boil the millet in boiling water for 20 minutes. Drain it and collect it in a bowl.
Knead it with 3 egg whites (keep the yolks), salt, pepper and 2 tablespoons of chives in spools.
Modeled the mixture into 20 balls of 3-4 cm in diameter, including in the heart of each a diced smoked cheese.
Beat the 3 yolks kept aside with 1 egg, pass the balls, then bread them in breadcrumbs.
Fry the mini arancini in a pan with plenty of oil for 2-3 minutes.

FOR THE SAUCE
Roasted the peppers in the oven at 200 ° C for about 35 minutes. Seal them in a bag for 10 minutes, then peel them.
Cut them flakes and blend them with 2 tablespoons of oil, salt and pepper. Complete with hand-chopped basil leaves.
Serve the arancini together with the sauce.

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Creepy watermelon! – The Italian kitchen – Italian Cuisine

Cubes, slushes, ice lollies: icy ideas to enjoy watermelon all summer

You are addict of watermelon in summer?
Here are some ideas to consume it in an unusual and very refreshing way.
Get ready for a chill of cold.

Watermelon juice

If you have never tried it, now is the right time.
There is nothing easier than doing the watermelon juice because it is prepared simply by blending a slice of watermelon without seeds.
It is not necessary to use a centrifuge because this fruit is very rich in water and has few fibers.
You don't even need to add sweeteners because it's naturally sweet.
It tastes great served with ice cubes and mint leaves. You can turn it into a delicious one cocktail by adding iced vodka.

Iced cubes of watermelon

Have you ever thought of flavoring your cocktails or simply water sparkling with watermelon?
Pour the juice in the ice pan previously prepared and leave to cool in the freezer for a few hours.
In this way you will get small ice lollies, also excellent for cooling down in moments of excessive heat.

Watermelon granita

With these frozen watermelon-flavored cubes you can make many things, for example granita.
It is a very homemade and light granita, made only with watermelon.
So blend the cubes in a fairly powerful and resistant food processor and serve immediately.
The consistency is more like that of an ice cream, but it is in fact a granita.
If you want to sweeten it, add some agave syrup, but you really don't need it.

Watermelon popsicles

Always with watermelon juice you can prepare some icicles delicious, excellent for a snack for the whole family.
If you want to make them creamier, add to the mixture Greek yogurt and a spoonful of honey.

Watermelons on a stick

The funniest popsicle of the summer not only has the taste of watermelon, but also the appearance. Serve thewatermelon on the stick so!
Pour a cream prepared by blending into the base of the 6 popsicle mold 75 g of Greek yogurt and three kiwis.
It will represent the green part of the peel. Leave in the freezer for half an hour.
Go ahead with an ever thin layer of plain yogurt and leave in the freezer again.
It will represent the part between the peel and the pulp.
Then add the juice of 200 g of watermelon mixed with 100 g of Greek yogurt and of chocolate chips che will look like the seeds. This is the thickest layer and will represent the pulp.
Leave to rest in the freezer for another three hours and at the end when you take the sticks out of the molds you will be amazed by the beauty of this popsicle.