Tag: 39s

Rolled Tart – 's Rolled Tart Recipe – Italian Cuisine

»Rolled Tart - Misya's Rolled Tart Recipe

First of all, prepare the shortcrust pastry: put all the ingredients in a bowl (with the butter, cold from the fridge, cut into chunks) and mix with your fingertips, then transfer to the work surface and work quickly until you get a homogeneous dough.
Wrap the pastry with cling film and let it rest in the fridge for at least 30 minutes.

Take the dough back and roll it out with a rolling pin on the lightly floured work surface to create a rectangular sheet about 5 mm high.
With a smooth blade knife, cut the pastry into strips that are all the same, about 5 cm wide, then sprinkle the strips of jam.

Now comes the delicate part: roll the first strip on itself, with the jam inside, until you get a sort of wheel; arrange it in the center of the greased and floured mold, then start wrapping the other shortcrust pastry strips around the central wheel, in order to enlarge it.

Continue like this until all the strips are finished, then cook for about 45 minutes at 170 ° C, in a preheated convection oven.

The rolled tart is ready: let it at least cool before serving.

Brazadela – 's Brazadela recipe – Italian Cuisine

Preparation time

Although the name may appear somewhat exotic to most people, that of the brazadela it is a completely local recipe, from Romagna, to be more precise. It is a dessert also known as Romagna donut or hard donut, although it is often shaped in the shape of a loaf, rather than a classic donut. It is a preparation based on a few, simple ingredients, which come together to create this donut without hole with a delicate and genuine taste, like the sweets of the past, and with a peculiar, crumbly texture. The dough, in fact, almost resembles a shortcrust pastry, which after cooking will take on an almost toasted consistency (like those soft biscuits, perfect for soaking), which can be eaten alone or dipped in wine (a bit like cantucci). In short, a special dessert, definitely worth trying, which I hope to be able to replicate in the best possible way;)

  • Preparation time Preparation: 20 min
  • Cooking time cooking: 30 min
  • Total time total: 50 min + 1 hour of rest


How to make the brazadela

Combine all the ingredients (minus milk and sugar grains) in a bowl and mix quickly.

Transfer the mixture onto the baking sheet lined with parchment paper and, with the help of a spatula or slightly moistened hands, shape it to form a loaf.
Then bake for about 30 minutes or until golden brown in a preheated static oven at 170 ° C.

The brazadela is ready: let it cool completely before cutting it.

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Citrus Salmon – 's Citrus Salmon Recipe – Italian Cuisine

»Citrus Salmon - Misya's Citrus Salmon Recipe

Wash the citrus fruits very well under running water, then cut a couple of citrus slices (you will use them to decorate the dishes), grate all the remaining peel and finally squeeze the fruits to obtain the juice.

Arrange the salmon fillets in a baking dish (you can also leave the skin on), sprinkle with the juice of the citrus fruit and add the citrus peel and also the grated ginger.
Cover with cling film and leave to marinate for at least 2 hours.
Prepare the pilaf rice: boil the water with a little salt; toast the rice with butter in a saucepan, then pour boiling water over it, cover with a lid and cook for 10-12 minutes on a low flame, then turn off and let it rest.
In the meantime that the rice is cooking, dedicate yourself to the salmon: sauté the onion into thin slices in a non-stick pan with a little oil, then add the fish fillets (without the marinade) and brown them quickly (for 4-5 minutes. with the skin on the bottom and then for another couple of minutes with the pulp on the bottom), finally sprinkle them with the marinade (putting them back with the skin on the bottom), salt and reduce the sauce slightly.

The salmon with citrus is ready, serve it with the basmati rice and serve immediately.

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