Spoon desserts, ten recipes – Italian Cuisine

Semifreddo, mousse, pannacotta, cream and much more, to enjoy a good dessert spoon after spoon

Spoon desserts are the best way to end a lunch with sweetness and freshness or to break up the afternoon with a cured snack. The particular consistency of the creams and the possibility of combining different tastes and ingredients, make the desserts to the spoon the perfect preparation to free the imagination in the kitchen, pampering the palate with sweetness and whims.

If the pudding and tiramisu have conquered the scepter of puddings, there are still lots of less explored recipes that deserve a prominent place in your recipe book. Now that spring is coming, it's time to lighten up the kitchen and dedicate oneself to flavors that can delight and refresh at the same time. The cinnamon semifreddo with spicy mango sauce for example, it is perfect for those who love contrasts and do not disdain an exotic touch.

For those who do not want to give up chocolate, some ideal spoon desserts are the pear mousse, cocoa crumble and orange caramel, i small glasses of chocolate with cappuccino mousse and the luscious one black bomb. The fruit instead characterizes the preparations of the recipes raspberry and vanilla panna cotta with rhubarb, semifreddo of drowned amaretto is lemon cream and biscuits whipped with strawberries. Anyone who loves finding a touch of salt even in desserts will love the black bread and cream cheese cake and the Marsala ricotta mousse.

Raspberry and vanilla panna cotta with rhubarb.

Here are our 10 recipes for desserts

all the ways to prepare it from cauliflower to the sliced bread – Italian Cuisine

Five original and tasty recipes for when you want pizza, but you can't cook the real one

There fake pizza is an exercise in creativity and taste, to try to reinterpret one of the great classics of Italian cuisine in a different key, perhaps for those who can't eat gluten or starchy foods, or simply for those who like to experiment, even with pizza. Here 5 alternative recipes to make delicious fake pizzas, different from the one we are used to, but equally tasty and tasty.

Cauliflower pizza

The pizza made with i cauliflower is one of the great classics among the "fake pizzas", ideal for those on a diet or, for example, is gluten intolerant and does not want to give up the taste of pizza. Yes, it will not be like the original one but the Pizza of cauliflower is really similar to the sister with the flour, try it to believe. Here's how to do it.

Ingredients
800 g of cauliflower
2 eggs
oregano, salt and pepper
tomato puree
mozzarella or fiordilatte
parmesan
extra virgin olive oil

Preparation
Cut the cauliflower into pieces and put them in a mixer to chop them into small pieces and then dry them well. In a large bowl, beat the eggs with the Parmesan, salt and pepper and then add the cauliflower. After making a well blended dough, roll it out as you would with a classic pizza on a baking sheet with parchment paper trying to make a disc as homogeneous as possible, so as to avoid different cooking in the pizza. Cook in the oven at 180 ° for about 15 minutes and fill it with the tomato sauce (preferably halfway through cooking), the mozzarella and a drizzle of extra virgin olive oil and put it in the oven for 6/7 minutes at maximum temperature. Take it out of the oven and enjoy your fake cauliflower pizza.

Fast pizza with bread

How often do you feel like having pizza all of a sudden and don't have anything at home to prepare it? Maybe every night! Did you know that you can replace the pizza dough with the White bread and do a very good pizza anyway? They will suffice few minutes to make all your guests happy. This is the classic recipe daisy, but you can change the seasoning with what you have at home at that time, the result will still be very good!

Ingredients
600 grams of bread (remove the edges on each slice)
250 of mozzarella
250 grams of tomato sauce
oregano, salt and oil

Preparation
Start by preparing the sauce for your fake pizza with the pancarré, cooking the passata with salt and extra virgin olive oil. Take the slices of bread and mash them with a rolling pin trying to create – perhaps with the help of the oven pan – a rise on the sides that will allow you to season it without letting the sauce turn out. When it is spread well add the tomato sauce and the mozzarella (or the one you like best and that you have at home at that moment) and cook in the oven at 220 ° for 10 minutes.

Fake pizza with piadina

If you are fed up with classic piadina raw, squacquerone and rocket you can reinvent classic Romagna food and bring a delicious fake pizza to the table. Simple and fast to prepare will bring taste to your lunch or your dinner. The recipe we are proposing is one margherita with sausage, but even in this case you can decide the taste based on what you like best, the process does not change! Here's how to proceed.

Ingredients
1 classic piadina
ready tomato sauce
1 sausage
smoked scamorza cheese
salt, basil and extra virgin olive oil

Preparation
Spread a layer of tomato sauce and pieces of sausage on a piadina. Put it in the oven at 200 ° for 5 minutes. Add the smoked smoked scamorza cheese and cook in the oven for another 5/6 minutes. Add a basil leaf and bring your fake pizza with the piadina on the table.

Fake pizza with old bread

Do you have any bread at home for a few days and has it become hard and impossible to eat? Don't worry, it's perfect for preparing a delicious fake pizza. With this recipe, a quarter of an hour will be enough to bring to the table a simple dish but tasty that closely resembles that of pizza. If you have it speck and i porcini mushrooms at home you can prepare a perfect boscaiola.

Ingredients
hard bread or sandwiches
ready tomato sauce
Mozzarella, scamorza or fiordilatte
150 g of speck
100 g of porcini mushrooms
Extra virgin olive oil
salt and pepper

Preparation
Cut the bread into slices and place it on a baking sheet with parchment paper. Wet it with oil, salt and pepper. Cook in the oven at 200 ° for 5 minutes. Add the tomato sauce and cook for another 5 minutes at the same temperature. At this point, lower the oven to 180 °, add the mushrooms and speck and keep the fake pizza made with the bread in the oven for another 5 minutes. A little olive oil at the end of cooking and your pizza will be ready to taste.

Fake zucchini pizza

Totally Vegetarian, it is a tasty and delicate dish, perfect for those who want to stay light and do not want to give up the taste of pizza. This recipe is without gluten and is ideal for those who are carrying out a diet ipocalorico. You will need to prepare the fake zucchini pizza:

Ingredients
750 g of zucchini
150 g of grated Parmesan cheese
30 g of potato starch
3 egg whites
150 g of tomato sauce ready
100 g of mozzarella
salt, pepper, extra virgin olive oil

Preparation
Crush the courgettes in a mixer after cutting them into small pieces. Dry them well and place them in a large bowl with the egg whites, salt and pepper, then add a drizzle of oil, potato starch and grated cheese. Prepare a uniform mixture and spread it on a baking sheet with parchment paper. Cook the base of the fake pizza with the zucchini in the oven at 180 ° for about 20 minutes. At this point add the tomato sauce and the mozzarella and cook the pizza for another 10 minutes at the same temperature. Take it out of the oven, wait a few minutes and bring it to the table.

The kitchen in the art of Stanley Kubrick – Italian Cuisine

Twenty years after his death, we want to remember Stanley Kubrick from a different perspective. Yes, because food often plays an important role in your films. In some cases it is even the key to being able to read and understand in depth what the director is telling us

We could describe Stanley Kubrick, who died March 7 twenty years ago, in three lines, we would probably say that he loved art and hated people; who preferred the set to worldly evenings; and that the kitchen represented for him a much stronger glue than certain topos dissected by critics with obsessive care. A peculiar feature of his visionary and avant-garde cinema, object of study in the most prestigious universities of America, is, in fact, his relationship with food.

Food as a metaphor

A detail that seems of little importance, but that is the common thread of many of his most famous works. In Stanley Kubrick, food becomes a metaphor for something else: a rich or miserable existence, a vital drive or a death wish. And it is curious how often a food is in antithesis with the character who consumes it. Exactly like Alex and his gang who, in Clockwork Orange (1971), they stage the worst atrocities while going crazy for milk more. A sweetish milkshake associated with the connotations of the innocence of little boys and certainly not to those who whistle at night with the truncheon tight to the belt.

In The Shining, masterpiece of 1980, the lecture notes of the Overlook Hotel, scene of the madness of Jack Torrance played by Jack Nicholson, overflow with provisions. As if in the vanishing sense corresponded a table overflowing with food.

American actor Jack Nicholson and director and producer Stanley Kubrick on the set of Kubrick's film, The Shining. (Photo by Murray Close / Sygma / Sygma via Getty Images) — Jack Nicholson and Stanley Kubrick on the set of The Shining (photo by Murray Close / Sygma / Sygma via Getty Images).

In Full Metal Jacket (1987) food is a disturbing element, full of easy jokes and very deep discomforts. To embody is the recruit who bears the name of Golmer Pyle, so bolso as to earn the nickname of Palla di Lardo, in fact. Epithet that will lead him to such discomfort as to lead him to madness.

Is in 2001: Space Odyssey (1968), however, that Stanley Kubrick puts food on a pedestal, as a perfect metaphor for the progress or degeneration of the human race. The film, one of the most appreciated and studied by the director, is striking for the rarefied, aseptic atmospheres, but also for the use of the raw material and its transformation. The transition from the Neolithic age to the contemporary age takes place, in fact, through the consumption of food by anthropoid monkeys that first feed on twigs and dry branches, and then, after the appearance of a giant monolith in their clearing, of fresh and red tapir meat. We therefore pass from a vegetarian diet, which for Stanley Kubrick represents hunger and malnutrition, to a meat-based diet, associated with prosperity and progress. After the appearance of the mysterious stone, in fact, the primates discover in the bone a defensive weapon suitable for hunting: a circumstance able to ensure its survival. The following passage, in which food begins to be charged with a new meaning, is this: if in the beginning it was the primates who sought it out and devoured it raw, without it being the object of the transformation of the fire, later it was no longer hunted, but served comfortably. On board the Orion, in fact, a stewardess hands Floyd a tray provided by the computer, while the Discovery astronauts consume ready-made chicken, ham and cheese sandwiches without effort. In the future, free from famine and free from the search for food, everything appears to be still, immobile and even uninviting. The food is incorporeal, taken through a straw to prevent it from dispersing in a gravity-free environment. Each color corresponds to a food: fish, corn, chips, carrots, coffee. It no longer has shape, consistency. Now it is shredded, chopped up and light years away from the bloody crudity that so aroused the anthropoids. It is technology that has the power to give it and take it off, just like a cybernetic Mother Nature. If you behave well and respect the rules, you will have it, otherwise you will die of hunger because progress has the last word. No longer the man. Later in the story there is a scene of Bowmann being conducted by aliens at dinner. In what looks like a hotel room, the man consumes his meal on an elegantly set table, with crystal glasses and fine crockery. It is the prelude to death, to a new existence and, even here, food is the protagonist. Between the cycle of hunger and satiety, the myth of rationality and the destructive relationship between man and machine, food is still there and this, perhaps, is the subliminal lesson that Stanley Kubrick tries to teach us: be it bloody or mush soft, the meal will always accompany humanity. Between space and time. Between the past and the future.