Category: recipes of Italian cuisine

Fennel Tuna – Recipe Fennel Tuna from – Italian Cuisine

First, clean the fennel, cut them into not too double slices and roast them in a very hot grill pan for a few minutes, on both sides.

In the meantime, whisk (with a mixer or a blender) the tuna with anchovy, mayonnaise, desalted capers and mustard.

Arrange the fennels on a serving plate, sprinkle them with the tuna sauce and decorate with gherkins: the fennel tuna are ready.

Muffins filled with tasty vegetables – Italian Cuisine

Muffins filled with tasty vegetables

Sift the flour and mix it with 300 g of water, 2 tablespoons of oil and baking powder. Then add 8 g of salt and a teaspoon of sugar; knead the dough until it becomes smooth and homogeneous. Let it rise in a bowl, covered with a damp cloth, until it doubles in volume (about 1 hour and 30 ').

Knead the dough again, then divide it into 8 parts and knead them into as many balls; place them on a tray and let them rise again for 1 hour, covered with a damp cloth.

Savoyard Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients for Base:

60 g sugar
45 g flour
20 g starch
20 g butter
5 g honey
2 eggs
salt

Ingredients for Cream:

120 g orange juice
90 g sugar
60 g butter
Corn flour
4 eggs
Orange
butter and flour for the mold

Ingredients to Complete:

500 g frozen puff pastry
100 g candied fruit
icing sugar
Maraschino

Duration: 2 h

Level: Middle

Dose: 10 people

For the Savoyard cake recipe, thaw the puff pastry. Keep the candied fruit to macerate in Maraschino.

Cream: mix the orange juice, one egg, 3 egg yolks, sugar, 2 teaspoons of cornstarch, grated orange peel and chopped butter in a bastardella over low heat, continuing to mix the cream until thick, then let it cool.

Base: with the electric mixer, bake the egg yolk and half an egg with sugar, honey and a pinch of salt on a low heat, then remove from the water bath and continue to assemble the mixture for 20 minutes, then incorporate with the wooden spoon, flour, starch and melted butter, cold. Roll out the thawed puff pastry and, with it, completely cover a 23 cm diameter grooved mold, buttered and floured, shaping the dough well, then fill it with cold cream, the candied fruit, diced, and the dough Basic.

Equalize the excess sheet on the edges and bake the cake at 190 ° for 45 '; serve cold, in a serving dish, abundantly sprinkled with powdered sugar.