Tag: 39s

Malfatti – 's Malfatti recipe – Italian Cuisine

Clean and wash the spinach, then cook for 10 minutes. Now cook the spinach in a pan with a knob of butter and a clove of garlic, add salt and cook for a couple of minutes.

Once ready, raise the garlic clove, let it cool then chop it in a mixer.
Put the cold spinach in a glass bowl, add the ricotta, the eggs, half the Parmesan, the flour, a pinch of nutmeg, salt and pepper and knead the mixture until you get a homogeneous and easily workable dough.

Take some pieces of dough and form large round gnocchi, which you will then pass into the flour.
Cook the malfatti in a saucepan with plenty of boiling salted water for a few minutes. When they rise, drain them with a skimmer.

Melt the butter in a large pan with garlic and rosemary, add the malfatti and add the Parmesan. Cook for a minute.

Serve the malfatti with butter and parmesan in the dishes.

Pandorini – 's Pandorini recipe – Italian Cuisine

The evening before, prepare the aromatic mix by placing the grated orange peel, honey, vanilla and rum in a bowl. Stir to obtain a homogeneous mixture, cover the bowl with the film and let it rest for about 8 hours.

Now prepare the leavened dough by putting the flour in a bowl with water, honey and baking powder and knead the dough until you get a batter. Cover the bowl with the film and let it rise for about 2 hours.

When the batter is doubled in volume, you can proceed with the dough.
Pour into the mixing bowl, where there is the batter, flour, sugar, milk and aromatic mix. Put the hook and start working the dough at low speed.
Mix then add the egg, and work until almost to knead the dough.
Then add the melted but cold white chocolate.

Then, gradually add the cubed butter and the salt to the dough.

From time to time turn off the planetary, to make it cool, overturn the dough on a plane, then resume working

You will have to work the dough for about 30 minutes or until you get the classic veiling.

Pirlate the dough now bringing the ball with your hands towards your belly, so that it is perfectly smooth on the surface.
Put the dough in a bowl, cover with the film and let it rise in the oven with the light on for about 4 hours or until the dough is tripled.

Now place the dough on a plane and trying not to crush the leavening bubbles inside, take pieces of dough and make balls of 50 gr each.
Put the balls obtained with the smoothest surface towards the base of well-buttered pandoro molds.
Cover the mold with the film and let it rise until the pandoras come out of the molds, it will take about 4 hours.

Cook in the middle part of the oven at 175 ° for about 20/25 minutes.
Take out your pandorini and remove them from the molds, then let them cool

Cover them with icing sugar and serve your pandoris. Alternatively, immediately place them in a plastic food bag and seal everything well.

Cronuts – 's Cronuts Recipe – Italian Cuisine

To make the mixture of the cronuts put the flour in a bowl, make a hole in the center and add the yeast, sugar, vanilla and milk and start to knead.
Then add the egg, the butter cut into chunks and salt and knead until a smooth and homogeneous mixture is obtained. It will take about 10 minutes.

Form a ball then cover the bowl with some film and let the dough rise until doubled, it will take about 2 hours.

Take back the dough and spread it on a floured work surface and with a rolling pin try to obtain a rectangle with a thickness of half a centimeter.
Make a cream by working the softened butter together with the flour and roll it over the rectangle of dough
Fold the dough into three, then roll it vertically with a rolling pin. Fold it again into three and let it rest in the fridge for about 30 minutes.

Take back the rectangle of dough and roll it out obtaining a thickness of about 2 cm. Then with two round cutters of two different sizes, made the donuts.
Place them on a baking sheet lined with parchment paper and let rise for 30 minutes.

Fry the ciambele peeled a little at a time in a saucepan with the boiling oil, turn them once golden and cook until you have a complete browning of all their surface.
With the help of a skimmer, then raise the donuts from the oil and place them on a plate lined with paper towels.

Prepare the icing to the water
Put the icing sugar in a small bowl.
Add lukewarm water and stir until a dense and homogeneous glaze is obtained.

Decorate the cronuts with the icing and then cover with colored sugar.

Serve your cronuts immediately.