Category: recipes of Italian cuisine

Coconut and chocolate cake without baking – Italian Cuisine

If you're craving sweet, but it's hot and you don't want to turn on the oven, make this cake. The proof that, even in summer, chocolate can be made!

Who said the hot appease the desire to sweet and of chocolate? For many, even in the summer heat, it is impossible to give up dessert. The important thing is to bring one to the table delicious recipe, but also fresh maybe prepared avoiding using the oven so as not to transform the house into a sauna.

There coconut and chocolate cake without cooking is definitely an excellent compromise for enjoying a summer dessert but making it without cooking and super quickly.

coconut-and-chocolate-cake

Coconut and chocolate summer cake, a no-bake dessert

Ingredients

To prepare this fresh and tasty dessert you will need: 100 g of coconut flour, 100 g of dry biscuits, 200 ml of milk (or dark) chocolate, 80 g of butter, 60 ml of water and granulated sugar.

Preparation

The first thing to do to prepare the coconut and chocolate summer cake is to chop the dry biscuits, add the coconut flour and mix them. In a saucepan and over low heat, one must then be prepared syrup with granulated sugar and water: a minute will be enough for it to dissolve, stirring vigorously. Melt half of the butter of the recipe in a saucepan and add it to the syrup before pouring it on the mixture with biscuits e coconut flour. Take a hinged pan and, with the mixture obtained, make it base for the cake, trying to level it well and obtain a homogeneous surface and put it in the freezer for about 20 minutes.

Meantime melt the chocolate in a bain-marie and, when it starts to melt, add the remaining butter into small pieces. Stir constantly, making sure that the chocolate does not heat up too much and does not create lumps. Let it cool and pour it in uniform way on the base with the biscuits and coconut flour, helping you with a cake spatula or spoon.

Sprinkle the cake with coconut flour and put it on in the fridge for at least half an hour then bring it to the table and enjoy it cold.

Browse the tutorial to read more tips on making coconut and chocolate cake

Casoncelli recipe with ham and figs with chive butter – Italian Cuisine

Ingredients

200 g flour
50 g white onion or spring onion
40 g raw ham
30 g bread crumbs
8 figs
6 yolks
butter
dry white wine
Grana Padano Dop
pepper
chives
parsley
poppy seeds
salt

Duration: 1 h 30 min

Level: For experts

Doses: 6 people

To prepare casoncelli ham and figs with chive butter, mix the flour with the egg yolks, 25 g of water and a pinch of salt until you get a smooth dough. Cover it and let it rest for 1 hour.
Wash figs. Cut 4 into small pieces, without peeling them.
Chop the onion and sauté it in a saucepan with a knob of butter, salt and pepper, over low heat, for about 5 minutes. Deglaze with a splash of wine, then, as soon as it starts to brown, add the chopped figs. Cook for 3-4 minutes and finely chop everything.
Beat with the knife the raw ham until it becomes mushy.
Cut into small pieces the crumb, toast it in a pan and blend it in the mixer.
Jumbled up in a bowl, beaten figs and ham, toasted breadcrumbs, 1 tablespoon of grated parmesan and a sprig of chopped parsley: you will get the filling of the casoncelli.
Roll out the pasta in thin sheets, at least 10 cm wide. Mark on the strip many discs (ø 8 cm), placing the cutter without cutting the sheet.
Arrange in the center of each a nut of filling. Fold the strip of dough to close the half-moon discs over the filling. Press firmly along the edges, letting the air out and closing the ravioli, then cut them with a pastry cutter.
Fold back each crescent on itself, lengthwise, and sink your thumb into the filling, halfway, to give the characteristic shape. Boil them in salted boiling water for 1-2 minutes.
Cut 4 remaining figs into wedges and roast them for 1-2 minutes with 50 g of butter. Remove them from the pan and keep them aside.
Add in the cooking butter 1 spoonful of chives and 1 teaspoon of poppy seeds.
Drain casoncelli with a slotted spoon, place them in the pan, sauté them delicately in the butter and serve together with the roasted figs.

Risotto with green beans – Recipe Risotto with green beans by – Italian Cuisine

First of all wash and clean the green beans, then cut them into chunks and cook them for 7-8 minutes (they must be soft but compact) in boiling and lightly salted water, then drain them.

Meanwhile, sauté the chopped onion in a pan with a little butter, then add the rice and toast it, then blend with the wine.
Once the wine has evaporated, start cooking the rice, adding 1 ladle of broth at a time, stirring often.

When the rice is almost done, add the green beans, season with salt and pepper and finish cooking, then stir in the julienne grated provolone.

The risotto with green beans is ready: serve it immediately.

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