How to make milk tart: the recipe – Italian Cuisine

At first glance it looks like a classic grandmother's cake, but it is not made of pastry or custard. Discover this sweet!

It looks like the classic Grandmother's cake, with pastry and cream, but in reality this tart has a pastry base and a filling of milk cream.
It is very delicate and light and can be enriched and decorated in many ways.
It's a snack perfect for children, but also a elegant dessert for an after-dinner.

The base of the milk tart

It is a cross between a brisée and a brisée Crazy pasta and it's super versatile.
To prepare it you simply have to mix four ingredients: 200 g of 00 flour, 80 ml of warm water, 3 tablespoons of olive oil and a pinch of salt.
The dough should be homogeneous and compact and should rest pleasantly 30 minutes wrapped in the film.
You can also use a packaged puff pastry, while we do not recommend puff pastry because it does not remain crisp.

The cream

To prepare this milk cream you don't have to cook anything because it is not a custard.
Beat 3 eggs with 100 g of sugar, 500 ml of whole milk, cinnamon to taste and 100 g of 00 flour.
If you don't like cinnamon use vanilla and, if you want, you can replace sugar with honey.

Cooking

The base should not be cooked alone in white, but it stuffs itself raw and then it is baked in the oven.
Just remember about prick it with a fork to cook it evenly.
The cream becomes firm while the base becomes crisp.
The cake is ready when the surface becomes golden and has small cracks.
It can be served warm, but it's much better cold, stored in the fridge for a few hours.

How to decorate the milk tart

Very often this cake is brought to the table as it is, simple, candid and with a little icing sugar or with a lot of cinnamon. You can also enrich it with gods toasted pine nuts and it will look like the grandmother's classic tart, but imagine how elegant and scenic it can become with the fresh fruit above, like wild berries, strawberries or exotic fruits.
For a greedy variant, we suggest instead to decorate it with honey and nuts or with one chocolate ganache.

Parmigiana? Yes, but not only with aubergines! – Italian Cuisine

Parmigiana is one of the typical dishes of Italian cuisine, but this classic can be revisited with different vegetables. Here are some ideas

The classic is inimitable, but it is not said that there cannot be as many delicious ones done in a different way. What are we talking about? Of the parmigiana!

One of the typical dishes of Italian cuisine, most likely of origin Sicilian (with consequent arrival under Vesuvius) and Parmesan contamination (hence the name) lends itself to many recipes with vegetables different to be the protagonists.

Eggplant parmigiana

Let's start of course from the more one classical, the one that embodies the true Sicilian-Neapolitan spirit of Italian cuisine, a traditional dish that never changes, full of flavor, harmony between ingredients and Mediterranean scents. There recipe provides the exclusive use of mozzarella and not stringy cheese to keep aubergines, a rich tomato sauce to be made at home with sautéed onion or shallot and to be embellished with tomato. Last, but essential, aubergines, which in the classic recipe of Parmesan must be fried, even if there are variations light of this famous dish with vegetables prepared on the grill or al vapor. The flavor will not be as intense as the classic one but the result is always guaranteed.

Zucchini parmigiana

Parmesan does not live alone on aubergines! The recipe can be made by changing the vegetable that is the protagonist of the dish.

The most famous is perhaps that of zucchini, with breaded and fried or just fried vegetables (depending on your taste), baked or pan-fried, and with the bechamel instead of the sauce for a "white" version.

Eggplants and zucchini can also be used together, for a mix in which the tastes of the two vegetables blend together, in this case, from sliced tomatoes. The advice is that of all to grill the vegetables and season them with the mozzarella cheese (always eliminating the water, it is one of the secrets for all the Parmigiane) and the Parmesan before passing them in the oven for about 10 minutes to make them flavor further.

The other Parmesan

On the other hand, those who love experimenting in the kitchen can opt for less classic versions of Parmesan. One of the tastiest is made with the pumpkin. Simple to make and rich in taste, the pumpkin parmigiana provides the possibility of to fry the vegetables after having sliced or breaded and cooked in the oven, depends on the taste you want to give the dish. What should not change compared to the classic version of the recipe is the use of mozzarella, in this case in fact the use of the tomato sauce not recommended. To enrich the taste, it will be abundant to parmesan.

The parmigiana of potatoes it is perhaps the richest variant. It is prepared white with the béchamel and embellished with cooked ham or speck, with the provolone (maybe smoked) to give even more flavor to the dish. It is cooked in oven in less than 50 minutes and the advice is to blanch the potatoes for about 10 minutes before cutting them and placing them in the pan.

There are also high less known versions of parmigiana to be prepared for example with le carrots (to always associate with a very tasty cheese) or with the escarole, in which the vegetables should be seasoned in the sauce already during the preparation and before being baked.

A very light version of parmigiana is the one with i thistles, to be boiled in water for an hour before assembling them in the pan to bake them with bechamel sauce. Side Dishes the Parmigiane di can be delicious or unique dishes artichokes, to be enriched with cooked ham and boiled eggs, that of asparagus, to be boiled before seasoning and put in the oven with the sauce and that of fennel, to prepare with burrata instead of mozzarella.

typical recipes from appetizers to desserts – Italian Cuisine

Do you want to impress your guests tonight, cooking them something they don't expect? Try a menu all inspired by the Chinese cooking. Here is a complete menu from appetizer to dessert!

Chinese appetizer: spring rolls

Inevitable, they are one of the most loved dishes of this culinary tradition. For spring rolls, first of all, take care of the vegetable filling, which is nothing but onion, carrots and cabbage, finely chopped and sautéed in seed oil wok. When cooked, add a dash of soy sauce and bean sprouts, which give crispness. Cut the filo pastry into rectangles and garnish with the vegetables, taking care to seal the edges well. Then fry the bundles in hot seed oil and dry them in absorbent paper.

First course: soy spaghetti with seaweed and mushrooms

Soy noodles are a must in Chinese cuisine. These we offer are accompanied by Goma Wakame seaweed and shiitake mushrooms. Cut the latter into strips, pass them in sesame oil. Finally, add the previously boiled seaweed and spaghetti. Season with a dash of soy sauce. Here is a light dish suitable also for those who observe a vegetarian diet.

First course: Cantonese rice

Do you prefer rice to pasta? Serve Cantonese rice, of course. You need basmati rice, but you can also do it in the red rice variant. Boil the rice, and in the meantime, sauté peas in a pan with cooked ham cut into small cubes. Separately, prepare a thin omelette. Once the rice is ready, add it to the rest of the ingredients in a wok and sauté in a little oil. At the end, to add flavor, add a dash of soy sauce.

Second course: chicken with almonds

Hand polls, almond chicken is one of the Italian recipes that Italians like best. To prepare it, it is very simple: just cut the chicken into cubes and marinate it in a mixture of beaten egg, salt and wine. Then it should be sautéed in a wok with almonds and at the end of cooking, it should be flavored with soy sauce and sautéed in potato starch dissolved in water, to create the sticky effect.

Dessert: fried ice cream

When this recipe arrived in Italy, we all asked ourselves: but how does ice cream stay cold inside the hot batter? Now we reveal it to you. Take your favorite ice cream and prepare some balls, to put in the freezer for half a day. Now concentrate on the batter: prepare it by mixing 1 egg, 150 g of soft wheat flour and 50 g of starch and adding to the mixture of icy water, to thicken it. Dip the balls of ice cream in the batter and then refreeze them in the freezer for another 5 hours. Take them out and dip them in hot oil until golden. Dry them with absorbent paper and serve.