Tag: 39s

Spaghetti with hazelnuts – 's Spaghetti with hazelnuts recipe – Italian Cuisine

First of all, boil the water for the pasta, lightly salted and, when it boils, drop.
In the meantime, chop the hazelnuts fairly finely (or even more coarsely, if you prefer), leaving a few nuts aside to decorate the dishes.

Prepare a sauté with garlic, oil, chilli and chopped anchovy, then add 3/4 of the hazelnuts and toast them in the sauce.
Also add 1 ladle of pasta water and cook until you add the pasta after having drained it, then adjust the remaining chopped hazelnuts and season with salt.

The spaghetti with hazelnuts are ready: serve, garnish with the hazelnuts left aside and serve.

Pop Tarts – 's Pop Tarts Recipe – Italian Cuisine

Prepare the shortcrust pastry: combine sugar, flour, salt, yeast, butter and vanilla in a bowl and mix, then add the egg too.
Once you have a homogeneous dough, wrap it with cling film and let it rest in the fridge for at least 30 minutes.

Take the dough and roll it out into a rather thin sheet (no more than 3-4 mm), trying to shape it into a rectangular shape: cut out some fairly large rectangles (8-10×4-5 cm: the American Pop Tarts are quite large, but you if you prefer you can make them smaller), remember that they must be even in number because they will be paired two by two.

Arrange half of the rectangles on the baking sheet lined with parchment paper, stuffed with jam (in one I tried to put melted white chocolate) leaving the edges free, then cover with the remaining rectangles, seal the edges, brush with a little milk and cook for 10-15 minutes at 180 ° C, in a preheated convection oven, then let them cool.

Prepare the icing by mixing powdered sugar and water, then divide it into several bowls and add the food coloring of your choice.

Once completely cold, decorate the cookies as desired with icing and sprinkles (or even just icing).

Once the icing has dried, your Pop Tarts will be ready, you just have to spoil them.

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Windsor Bread – 's Windsor Bread Recipe – Italian Cuisine

Put the flour, sugar and yeast in a bowl, start incorporating the milk first, then the egg yolks, finally the butter, one piece at a time: continue to work for at least 10 minutes or until the dough is well strung on the hook.

Cover the bowl with cling film and let it rise in a sheltered, warm place for about 60-90 minutes or until doubled.

Take the dough, deflate it with lightly floured hands and divide it into 6 equal parts: shape each piece into a ball and let it rise for about 1 hour.

Take the balls back and, one at a time, roll them out with a rolling pin into an oval shape, then roll them up on the longer side.
Proceed in the same way with the other dough balls.

Arrange the various rolls in the mold lined with parchment paper and let it rise again for at least 1 hour or until doubled.
Brush with melted butter and sprinkle with powdered sugar and almonds, then cook for 15-20 minutes at 170 ° C in a pre-heated ventilated oven.

The Windsor bread is ready: let it cool, then serve it like this or sprinkled with powdered sugar.

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