Tag: American

Recipe Tartlets with American potatoes and first fruits – Italian Cuisine

Ingredients

350 g shelled beans
250 g flour
150 g butter
12 pcs "baby" carrots
3 pcs ripe avocados
1 pc egg
1 pc broccoli
1 pc American potato
1 pc lemon
milk
mustard
extra virgin olive oil
salt
sugar

Duration: 2 h

Level: Middle

Dose: 6 people

For the tartellette recipe with American potatoes and first fruits, work the soft butter into small pieces with the flour, then mix the egg, a pinch of salt, one of sugar and 1 tablespoon of milk. Cover the dough and place it to rest in the refrigerator for 1 hour. Roll out the dough with a rolling pin, obtaining a sheet of 2-3 mm thick; with it, cover 6 round molds, tightening them well. Trim it along the edge and prick it with the tines of a fork; lined with baking paper and filled with dried beans or chickpeas or with the special ceramic spheres for cooking in white. Bake the tarts at 180 ° C for 15 minutes; then remove paper and vegetables and leave to cool.
For the vegetables and the cream: Blanch the beans in boiling salted water for a couple of minutes, cool them and peel them. Peel the American potato and with a digger cut out many small balls (alternatively, cut it into cubes and smooth the edges with a small knife). Cook in salted boiling water for 5-6 minutes. Divide the broccoli into small florets and cook them in boiling salted water for 1 minute. Wash the carrots, cook them in boiling salted water for 1 minute, cool them and peel them. Peel the avocados and blend the pulp with the lemon juice, a nice pinch of salt, 3 tablespoons of oil and 1 teaspoon of mustard. Distribute the cream in the tartlets, complete with the vegetables and serve.

American pancakes with cottage cheese – Italian Cuisine

When you think you know everything about pancakes, here comes a new recipe: try it for a very sweet breakfast (but not only)

We found out that i milk flakes they are not eaten only naturally, but can be used for the preparation of cottage cheese pancake, an American recipe now more and more widespread in the rest of the world because the mixture that is obtained from this mix based on milk flakes is particularly delicious and allows to obtain some very soft pancakes and really delicious. Practically instead of milk, or rather buttermilk, which is used in the classic pancake dough, here we find the flakes of milk.

What flakes to use?

Simply the ones you prefer and find at the supermarket on the fridge counter.
You don't have to blend them or work them in any particular way, but simply add them to the base of eggs, flour, yeast and sugar. Their grainy texture will feel very little after cooking, but will make the pancakes slightly more moist and compact.

Cottage cheese and sour cream

You will find many recipes online for making pancakes with the sour cream, but this is another preparation.
Sister cream, in fact, is the sour cream and it can also be prepared at home by mixing the yogurt with the lemon juice.

The recipe for cottage cheese pancakes

Ingredients

225 g of cottage cheese (cottage cheese)
2 eggs
2 tablespoons of maple syrup
1/2 teaspoon of vanilla extract
250 g of 00 flour
1 teaspoon of yeast
a pinch of salt

Preparation

To prepare these pancakes mix the milk flakes with the other liquid ingredients and then finally add the well sifted flour and baking powder.
Attention, you must not whisk or whisk the eggs with the flakes, but simply stir, not too long.
The best result is obtained by leaving the mixture in the refrigerator for a few hours or a whole night, but you can also prepare them immediately.
Use a very hot buttered non-stick frying pan and pour the mixture with a ladle.
Turn the pancakes as soon as they form bubbles on the surface and cook for a couple of minutes on the other side.

How to serve pancakes with cottage cheese

Obviously if you love pancakes in the classic version then serve them with maple syrup in abundance and a knob of butter.
You can also enrich the dough with blueberries, bananas or strawberries or add fresh fruit later on hot pancakes.
These pancakes in particular are also excellent in a savory version accompanied by smoked salmon or fresh cheeses.

Discover some ideas in the tutorial to bring these delicious pancakes to the table

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Fettuccine Alfredo: a Roman recipe (not American!) – Italian Cuisine

The real recipe and the process to prepare the first dish that has made the Hollywood stars go crazy in the years of the Dolce Vita – and that since then is thought to be American

Let's debunk a myth: Alfredo fettuccine is not an American recipe. For over a hundred years they have been an all-Roman pride, which took life in the heart of the capital, in via della Scrofa, and that each 7 February is celebrated with a dedicated day.

The story tells that the fettuccine Alfredo born in 1907 in Via della Scrofa 104. Alfredo Di Lelio wanted to please his wife Ines who was expecting a baby and wanted an energetic paste for her baby. Thus began a legend based on only three ingredients: fettuccine, butter and parmesan. Alfredo himself later opened his restaurant in 1914, Alfredo alla Scrofa, who was visited – in the 1920s, after the war – by two stars of the silent cinema, Douglas Fairbanks and Mary Pickford, on their honeymoon in Europe. The two taste the famous fettuccine and remain shocked. On their return to the States they tell of their gastronomic thunderbolt and send to Alfredo, in memory of their experience, a pair of golden cutlery, fork and spoon, with their dedication to "the king of fettuccine".

The fettuccine of the Hollywood stars

The dish has spread like this in America, not without mystifications and simplifications of a recipe that is so simple in the ingredients, but that requires a consolidated technique and dozens of tests in the field. To tell the story and the process of this dish, as it was passed down generation after generation, is Mario Mozzetti, heir of those Mozzetti that took over the restaurant from Alfredo Di Lelio himself in the years of Dolce Vita. It was in those years that the fame of this first dish was consolidated as the favorite of the Hollywood stars, along with the success of this restaurant in the Rome of the golden years: the Rome-US bridge was definitely built. Please note, there is another Roman restaurant named after Alfredo who claims the paternity of the dish, Il vero Alfredo all'Augusteo. The second can boast descendants directed by Alfredo Di Lelio, but his headquarters opened in the fifties in Piazza Augusto Imperatore. Here too there are the famous golden cutlery with lots of dedication, but Mozzetti guarantees to have documents that prove that Alfredo alla Scrofa is the restaurant where the two stars of the silent cinema went. There are also some small differences in the interpretation of the recipe, so if you're curious, the advice is to taste both versions.

The ingredients of Alfredo

As anticipated, there are only three, but all three need special attention. Alfredo's fettuccine are particularly thin. The restaurant in via della Scrofa has its own pasta factory that supplies them, but for those who want to make them at home, just mix with eggs, flour and semolina and use the pasta machine, thinning the pastry to the last tooth. For what concern butter, thirty grams per serving, from Alfredo it is used that of Beppino Occelli, which is kept to a soft consistency and laid before creaming on the oval dish in which you finish the pasta. Finally the Parmigiano Reggiano 24 months, 70g per serving, grated and passed through a sieve, in order to keep only the Parmesan powder. It's the secret, guarantees Mozzetti, "to avoid the pallette". For the rest, boiling salted water, remembering that the cooking water is used in creaming.

The execution

When the water for the pasta bubbles begins the dance. You put the coarse salt and lower the fettuccine. Cooking is related to the thickness, however at most a few minutes. "Our are so thin that they cook in 30 seconds – says Mozzetti – and are not drained, but taken with a fork paying attention not to break them and placed on the oval dish with soft butter, stretching for the long. In this way, pasta cooking water also comes together ". The right amount of water is the secret to work on and try out tests to get the perfect consistency of the cream: if it is too much it will be brothy, if too little will be dry. The parmesan previously prepared is then sprinkled in quantity on the fettuccine completely covering the plate and goes on stage. The oval dish goes into the dining room and the waiter proceeds with creaming directly on the table. "Over the years we have trained generations of pasta masters of fettuccine Alfredo". The main difficulty is not to break the thin fettuccine, while giving life to the famous cream that has made Alfredo famous in the world.