Ice cream tart – Recipe ice cream tart – Italian Cuisine

Finely chop the chopped hazelnuts and set aside.
Also chop the biscuits, then add them, together with the hazelnuts, to the melted butter (in the microwave or in a bain-marie).

Pour the mixture into the mold: if you do not have a mold for pies with a removable bottom such as mine, cover it with parchment paper, leaving it long beyond the edges, so as to pull out the tart easily, or use a cute mold, so as to bring it into table the tart with the whole mold.
Level the mixture well and mix it well with your hands, both on the bottom and on the edges.
Put in the freezer for 20 minutes, then cover the bottom surface with the nutella.

Create many balls of ice cream, place them on a sheet of parchment paper and let them cool in the freezer for at least 20 minutes, then place them on top of the nutella until the whole surface of the tart is full.
Put the tart back in the freezer for at least another 30 minutes or until it is ready to be served.

Before serving, decorate the ice cream tart with nutella and chopped hazelnuts (or whatever you like) and serve!

Comfortable and fun snacks to take on holiday – Italian Cuisine

Between one game and another, a dip in the sea or a walk in the mountains, children need energy even during the summer holidays.

We know that they never stay still and, mid-morning as in the afternoon, it is important to guarantee them the right amount of hydration and nourishment. So get organized in time, bringing your snack with you in a simple and convenient format!

Lots of fruit!

The snack must include carbohydrates, vitamins, water and fiber. Fruit is one of the simplest solutions, not only because summer really offers a colorful and sweet variety of fruits that even children like, but also because it can be offered in different formats. For example it is perfect bought fresh and cut at home in cubes to be kept in airtight single-portion containers. For children it is easier to consume it in this way, perhaps with the addition of a toothpick or a colored fork. Choose the sweetest and tastiest fruits of the season, such as melon and watermelon, but also peaches, apricots and blueberries.

The perfect snack for your Princesses and your Champions

An idea for a good and practical snack to put in the backpack of the trip? Mellin has the solution. The new ones have arrived Disney snacks 100% fruit with vitamin C to the apple, pear and mixed fruit flavors, for children from 9 months. The extra element that will conquer children? The presence on the packaging of Disney Princesses most loved and the dizzying characters of the film Disney / Pixar Cars.

Drinking water is an adventure!

Any snack that respects itself must surely provide the right amount of water. The summer heat also makes children lose a lot of fluids, which must be replenished frequently through water, mineral salts and vitamins. It is best to avoid offering them sugary drinks, either because they are not enough to quench their thirst after a first contentment, or because they are too high in calories. Therefore, always keep a bottle of quality natural water, such as the Norda, in your bag, which comes from Bedonia on the Parma Apennines at the foot of Mount Pelpi. The novelty of this summer is that you can find the bottles of water Norda with the Characters of Toy Story 4, which will encourage children to drink more often. Have fun collecting them all!

Then remember, if possible, to opt for not too cold water, removing it from the fridge a little earlier than the consumption. If the ice water at first gives the impression of quenching your thirst, when it is very cold it is consumed in smaller sips and can annoy the stomach.

Dried fruit

Walnuts, hazelnuts, almonds: dried fruit is rich in omega 3 and is good for the skin. It is therefore an interesting solution for a summer snack for children, when the skin is subjected to temperature changes and the effects of the sun. Practical to carry in a container on the bag, it must be combined with the right hydration so as to recover energy and replenish liquids.

The Yogurt

You will need a small fridge bag to keep it fresh, but yogurt is a valuable ally to cool off and give children an extra dose of protein. You can also choose it white and add the seasonal fruit, for example bringing with you blueberries or a chopped apricot …

The Germinal Bio Junior Disney cookies

For a balanced, good and fun break you can try the biscuits Germinal Bio Junior with the shapes of the Disney Classics. You can choose from four variants (cocoa and spelled, carrot, apple or spelled and vanilla) that will satisfy the tastes of all children, to eat well and with taste even as a snack!

Cereal bars

You can buy them or even prepare them at home, combining muesli or cereals with honey and baking everything in the oven: the bars are really practical and can be found in many different flavors, with dried or dehydrated fruit.

Risotto pasta: pros and cons – Italian Cuisine

When you can make pasta again and when you absolutely must not do it. Here are the recommendations of La Scuola de La Cucina Italiana

Via the colander and the pot, just a frying pan and a little patience are enough for risotto the pasta. This cooking technique stolen from the risotto is defined for absorption and allows to obtain a more creamy and amalgamated result, but is it always recommended? The answer is no. The chefs of The School of Italian Cuisine they explain why.

How to risotto the pasta

Resining is done directly in the pan, adding little by little of thewater and continuing to stir, until it is completely absorbed by the dough. THE'starch released from the dough will bind to the sauce, ensuring a perfect creaming. Instead of just water, you can also use flavored water or broth.

To not start from scratch in the pan, you can also begin to boil the pasta in the classic boiling pot for 2-3 minutes and then complete it with the risotto in the pan.

When to risotto the pasta

The technique of risotto is recommended when the sauce is not a sauce, but aemulsion, and in particular when there are no elements capable of binding the ingredients together. In these cases, starch helps us by creating the right one creaminess. Depending on your preferences, you can even risotto in the case of a pasta garlic, oil and hot pepper or gods spaghetti with clams.

When NOT to cook the pasta

The risk of risotto pasta is to not get the cooking right or get one uniformly cooked pasta. THE pasta shapes too large they are not recommended, as they would have more difficulty cooking the same way over their entire volume. This is because the pasta could never be completely covered by water (on the contrary, if too much water were added, the risk is to obtain a too liquid dressing).

As far as condiments are concerned, the technique of resining can result superfluous when there is already an ingredient capable of binding with the pasta, like the egg for the bacon and egg. The risottatura is absolutely to avoid if we use a sauce like the bechamel, which already contains a starch component: la pasta in fact it would not be able to rehydrate and cook.

Come and discover all the tips of our chefs at La Scuola de La Cucina Italiana courses.