croissants with yogurt for a snack – Italian Cuisine

Very soft, these croissants are made with yogurt in the dough and are easily made in a short time: have fun choosing tastes and fillings!

They are perfect for the Breakfast and also for the snack at school these mini-brioche without pastry and without leavening.
They are very easy to prepare and you only need them 5 ingredients.

Croissants with yogurt at all hours

THE croissants with yogurt they are a sweet temptation for adults and children.
They are prepared in an instant and can be filled in many ways.
They are an excellent breakfast with milk and coffee, but also the ideal snack with a juice or tea.
The peculiarity of these sweets is the non-friable consistency like that of a pastry brioche, nor crunchy like a pastry.
I'm soft and buttery, but at the same time very light and not overly sweet.

Without eggs and even savory

These croissants are made without eggs.
In case of lactose intolerance you can replace yogurt and butter with vegetable alternatives.
You know you can do it too salty version? Use a non-vanilla yeast and a whole yogurt without sugar and stuffed with cheese, sliced meat or paté.

Recipe of croissants with yogurt

For the dough mix 250 g of 00 flour with 125 g of cold butter, half a bag of baking powder and 125 g of plain yoghurt.
Work the mixture with your hands until it forms a smooth and homogeneous ball.
Roll it out on a pastry board to give it a round shape and then cut it out perfectly with a cake mold in a circle.
divide in wedges making a cross first in the center and then gradually dividing a quarter and then half of each segment in half.
Put on the basis of each triangle a teaspoon of hazelnut cream or jam to taste and then rolled towards the tip, that is towards the center of the circle.
Arrange the croissants on a baking sheet covered with parchment paper and cook them at 180 ° for about 20 minutes.
Let them cool and then decorate with icing sugar.

All the tastes you want

You can revisit this recipe in many ways by choosing each time different flavors of yogurt in combination with different jams.
Some examples: yogurt and strawberry jam, yogurt and plum jam, hazelnut yogurt and Nutella filling, honey yoghurt and honey filling.

Are you curious to try this recipe? Browse the gallery for some more preparation tips

La Fiorida, the first (and only) agriturismo with a Michelin star – Italian Cuisine

Farmhouse, cheese factory, farm shop, large tables and starred restaurant. At La Fiorida the Valtellina tradition is tasted in a sandwich or in a tasting menu, without betraying the zero km. To eat well in Valtellina, dishes like taroz. Classic or revisited? Both

La Fiorida is located in Valtellina in the valley floor, where the Orobie Alps meet with the Rhaetian Alps one step away from Lake Como. Accessible by car, from the SS 38 to Rogolo or even by bike along the Sentiero Valtellina. The company has 200 Bruna Alpina cows, 250 pigs and 80 goats. Milk and meat are processed in the dairy and slaughterhouse inside the company, used in the two restaurants and sold in the large company store. You work at closed loop and short chain, respecting the environment and animals. It has cozy wooden rooms, the Quattro Stagioni restaurant with four rooms, conference rooms and a wellness center. The dairy produces fresh and mature cheeses, both from raw and cooked milk. But the only case of its kind, this agriturismo also has a gourmet restaurant, baptized in Valtellina dialect La Preséf (The manger). In the kitchen there is Gianni Tarabini, Valtellinese, and from 2013 shines a Michelin star.

Eat from 5 to 110 €

La Fiorida is a unique place, because you can eat a sandwich, a cheese board (€ 12 or € 17.50), an ice cream in front of the fireplace in the farm shop for a few euros, order a la carte in the restaurant or rely on a path of the tradition for € 45. The lunch of Sunday all-inclusive costs € 37, with a set menu, or dinner at the starred restaurant, even with tasting menu for € 110. The ingredients are all self-produced, absolute quality, where you sit is more a matter of personal taste or occasion than quality.

The chef Gianni Tarabini

Born between these valleys and with the dynamics of the mountain already in the blood, it is the right man at the right time. At the reins of the kitchen of La Fiorida that begins to attend the kitchen of Massimo Bottura during "culinary excursions" outside the Valtellina area. Go home with ideas like a review of the five consistencies and maturing of Parmigiano Reggiano in a Veltellinese version with a variation of Casera: Casera 084 – Consistencies and temperatures of Valtellina Casera DOP, seasonal jam. Today serves the Taroz and its evolution, with potatoes, Valtellina Casera DOP, green beans, onion and sage. How do you revisit a traditional dish? "It's easier than you might think. These products are mine, you play with an ingredient you know, with recipes you've done well a thousand times and wrong a thousand times. When you know all the nuances, it's easy. A feature of our kitchen is that we put two or three ingredients, but of high quality. We are not vain but confident in the raw materials and despite this local cuisine, all butter and bitto cheese, we make a light cuisine .

Browse the gallery

The taroz, classic or 2.0

The taroz it is a typical dish of the Valtellina that could be defined as: a rich, very rich potato mashed with cheese, bacon and other vegetables. At least today it is a rich dish: once it was a way to put together the dinner with the available vegetables and some scrap. It is a poor dish and its goodness is here due to the quality of the raw materials: potatoes, butter, cheese. Strictly Valtellina Casera DOP. The name taroz derives from the tool used to cream vegetables with butter or cheese (in dialect the operation is called "tarare", from which also the "polenta taragna"). «At the starred restaurant we use the same raw materials as in the other restaurant, but work with different techniques, for a new interpretation and new consistencies. For the taroz we cook the potatoes in a saucepan with water saturated with salt, to keep all your tastes. Then peel, are roughly broken and make a base with a pasta bowl. Green beans become a gourmet sponge, pancetta is a crispy waffle, sage is a powder. To complete, the dish is finished with a cheese fondue . For the classic version? "If the potatoes are good, the cheese is good, the butter is good and you are not in a hurry, the dish is good".

The classic taroz recipe

Ingredients for 4 people

400 g of potatoes
300 g of green beans
220 g of Valtellina Casera PDO cheese 180 g of butter
150g Nostrana bacon stretched
1 onion
Salt and pepper and common sage q.b.

Method

Boil the potatoes in lightly salted water 10 minutes after cooking them, add the fresh green beans, while preparing the lash with the butter, onion and bacon, finally add the sage. Everything must be beautiful "lashed".
Drain the potatoes and green beans from the water, coarsely mash them, add salt, pepper, bitto or casera, cover with a lid, let stand for a couple of minutes and add the nice hot whisk, mix well and serve

That's why Bottura makes you put bread in pesto – Italian Cuisine

At Bottura's cooking class, pesto is made – also – with bread. But there is a reason.

There are few chefs like Bottura. One who does not give up being very Italian but at the same time breaks with tradition. One who travels the world and concentrates the sum of contemporary cuisine in a dish. One who does not talk to you about ingredients, speaks to you of culture, as a unique and fundamental ingredient of our future.
To hear him speak brightens and amazes every time. This is why I could not resist the idea of doing his cooking lessons on Masterclass.

At Bottura cooking class

Masterclass is a course app and here you can find twelve video cooking lessons by Bottura, in which the chef transforms classic and regional recipes into modern dishes. Yes, the recipes are there, risotto with pumpkin, tortellini, broth, ragù … but this is not the point. Bottura through technology tells an evolution of thought, through the ingredients the territory, through the recipe the taste.
Put your heart at rest in Bottura's cooking class you won't learn the recipes. But this will be a great gift!

That's why you can put bread in pesto

Basil, extra virgin olive oil, pine nuts, a scent of garlic, Parmesan, a pinch of coarse salt.
But this is where Bottura asks us to take one more step. Open the mind to the unexpected, broaden our horizons.
So maybe the basil you have at home is not enough for you? Do you have other herbs on the balcony or in the garden? Smell, taste.
What can you use together with basil, maybe a little rosemary, no, too aggressive, maybe mint? Perfect.
And maybe the same herbs put them in the water where the pasta is cooking, you will be intoxicated.
And then the pine nuts.
Open the pantry and you don't have pine nuts. Then turn your mind, the suggestions of your palate, what can remember the taste of pine nuts?
A very simple ingredient, bread. We then use the breadcrumbs.
Then cold water, to emulsify everything in the blender and maintain the bright green color of the fresh herbs.
And now your time has come, you have the recipe written, but the truth is that you don't need it, you need to taste. Taste, taste, taste.
Missing the salt? Does it take more Parmesan? More basil? More mint. It is your taste that you have to train. Which will allow you to go beyond recipes, always maintaining the balance of flavors.

Here is the Bottura lesson. Her evolution of pesto.
And I'm ready for the next lesson: tortellini in brodo. Who knows what we can transform them …