Tag: 39s

Citrus Chicken – 's Citrus Chicken Recipe – Italian Cuisine

First wash the citrus fruits very well under running water, then cut a couple of citrus slices, grate all the remaining peel and squeeze half of each citrus fruit.

Brown the thighs, with all the skin, in a non-stick pan on both sides.
Deglaze with the rum, add salt and add the citrus juice, sugar, honey and 1 tablespoon of water, continuing to simmer: as soon as the sugar is well dissolved and bubbles start to form, turn off.

Arrange the citrus slices on the bottom of a baking dish, place the chicken legs on top and sprinkle with the cooking juices, then cook for about 20 minutes in a preheated convection oven at 180 ° C, turning the legs halfway through cooking and sprinkling them occasionally. with the cooking juices.

The citrus chicken is ready, serve it immediately.

Castella Cake – 's Castella Cake Recipe – Italian Cuisine

Put the milk and butter in a saucepan, melt the butter and heat everything without coming to a boil (it must be hot but not so much that you can't put your finger in it: if you have a thermometer for cakes, bring it to 50 ° C).

Sift the flour into a bowl and add the milk and butter mixture slowly, stirring with a whisk, then add the egg yolks, 1 at a time, always stirring, and finally also the vanilla.

Separately, beat the egg whites, adding the sugar slowly, until you get a shiny meringue.

Incorporate the mixture with the yolks into the egg whites, stirring gently with movements from the bottom up, so as not to disassemble the egg whites.

Line the mold with parchment paper (consider at least 8-10 cm of total height, between the mold and parchment paper) internally and with aluminum paper externally (so as to be sure that no water enters, especially from the hinge), pour inside the pan. dough, put the mold in a larger pan and pour enough water into the pan to reach 2-3 cm in height.
Bake in a preheated convection oven at 150 ° C and bake for 50-55 minutes, then remove from the oven and immediately remove from the mold.

The Castella cake is ready, serve it immediately, while it is still hot.

Mashed potatoes – 's Mashed potatoes recipe – Italian Cuisine

The mashed potatoes they are a bit like the Anglo-Saxon version of our mashed potatoes. So why put a similar recipe back, you ask? Well, because the recipe is similar, but there are substantial differences. The mashed potatoes, in fact, they are much richer and more full-bodied than our puree: first of all they are made with cream instead of milk, they do not have Parmesan cheese, and then the proportion between solid part (potatoes) and liquid (in this case, in fact, the cream) it is much more in favor of the former, with an essentially much denser result. In short, similar but different dishes, yet differently good;)

First, wash the potatoes well, boil them for about 35 minutes, then drain and peel them.

Mash them with a potato masher or a vegetable mill, put them in a saucepan, add the cream and butter into small pieces and a pinch of salt and cook for a few minutes over medium heat, just long enough to melt the butter and mix everything.

The mashed potatoes are ready, you just have to add pepper and chopped parsley and serve them.