The slipper: the right moves to prepare it at home – Italian Cuisine

The ciabatta is a bread born in Veneto, with the classic flat and elongated shape, which is reminiscent of a slipper. The exterior is made of a crunchy crust, while inside there is a soft crumb heart. Its shape makes it ideal for rich fillings of cold cuts or vegetables.

bread ciabatta

Preparing the ciabatta at home is a long but very satisfying process: mixing the ingredients, seeing the dough rise, feeling the fragrant scent spread throughout the house … A ritual more than a simple gesture.

Following the instructions in the tutorial you will be able to make a fresh and fragrant ciabatta like your baker's. Get down to work!

Recipe Duck breast with orange – Italian Cuisine – Italian Cuisine

Ingredients

400 g a duck breast
Orange
lemon
Grand Marnier
sugar
butter
salt

Duration: 20 min

Level: Easy

Dose: 4 people

To prepare the duck breast with orange, heat a heavy pan with a non-stick bottom and, without adding any fat (just the fat emitted by the meat), brown the duck breast for 7 'per side. Add salt, remove the meat and set aside, warm. Drain off excess fat; in the bottom, melt a knob of butter and mix half a teaspoon of sugar. Wet with the filtered orange and half lemon juice. Also add the orange peel to fillets (only the orange part). Drizzle with a glass of Grand Marnier and let it evaporate. Serve the meat, sliced, sprinkled with the sauce and with a side dish to taste; here, we used frozen, fried potato croquettes at the time.

Recipe Fresh cod with cannellini beans and tomato – Italian Cuisine

Ingredients

6 slices of fresh cod, around 1,300 kg in all
200 g cannellini beans (or canned)
150 g chopped tomato pulp
a leek
flour
parsley
vegetable broth
olive oil
salt
black pepper in grains

Duration: 30 min

Level: Easy

Dose: 6 people

To prepare the fresh cod with cannellini and tomato peel the leek, wash it, slice it icing, fry it in a little hot oil, then add the cannellini beans, the tomato pulp, wet with a ladle of vegetable broth, salt and simmer slowly. gravy. Meanwhile, lightly flour the steaks of cod, then brown them, over high heat, in a drizzle of hot oil; when they are well colored, pour over the tomato sauce, season with salt, season with a generous grinding of pepper and cook without a lid, again for 3 ′, so that the cod is flavored well. Complete the preparation with a bunch of finely chopped parsley leaves and immediately bring to the table hot.