Tag: Anna

Farewell to Anna Dente, the ambassador of Roman cuisine to the world – Italian Cuisine

Cook-farmer-butcher, or hostess or simply Sora Anna. With Anna Dente, who left us on the same day as Maradona, all the ancient wisdom of hands that have cooked thousands of carbonare, amatriciane, fettuccine alla Nonno Emilio, the real workhorse of the Osteria di San Cesario. And again tripe, pajata and the whole repertoire halfway between delicacies and poor recipes of Roman cuisine. Anna Dente was the undisputed heir of Sora Lella: televised like Aldo Fabrizi's sister (alongside Clerici at the Prova del Cuoco), with the same temperament as a woman of other times, a similar repertoire of recipes taken from the Lazio-Roman tradition, the same adversity to the so-called "micragnose portions".

On the site of the Osteria di San Cesario she presented herself as follows: "My name is Anna Dente and I was born on 25 December 1943 in the rural village of San Cesareo, in the province of Rome. The Americans were bombing the area south of the capital to prepare for the allied landing of Anzio and Nettuno, which is why my birth was officially registered on January 2, 1944 ”. Maybe she was born during the war, maybe she grew up in the countryside and it was formed between the family butchery-norcineria and the restaurant of Aunt Ada Dente, but for Anna Dente there was no need to get up from the table if you were not satisfied.

With his family opened Osteria di San Cesario in San Cesareo in 1995 with the intention of preserving the gastronomic tradition of the area and until recently she was in the kitchen. Then a bad illness drove her away from her kingdom, only a few days ago a moving post by her son Emilio celebrated the 25th anniversary of the Osteria, which opened on November 17, 1995, a Friday, in spite of all superstitions. "My mother, with a heap of flour and a little water, conquered the world. A farmer and butcher from a small town 29 kilometers south-east of Rome, relaunched Roman-Lazio cuisine and became ambassador of Roman cuisine in the world".

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Fruitless yeast cake, the recipe of Aunt Anna – Italian Cuisine

How to make a cake without yeast with fruit such as peaches, pineapples or strawberries to be covered with sweet tufts of cream

I found the recipe for fruitless yeast cake, written in pencil and discolored, on a slip of paper inside the telephone diary that belonged to Aunt Anna. I immediately remembered our holidays in Croatia when, his guests, on arrival he greeted us with his delicious cake on the table. She he proposed it with peaches, but it can also be done with other fruit such as pineapple or strawberries. I propose your recipe, just like she did, but be careful: after the first slice it is impossible to stop!

The recipe for fruitless yeast cake

Cake ingredients:

6 eggs, 180 g of icing sugar, 120 g of sifted flour, 20 g of diluted butter, juice and grated peel of 1 untreated lemon, a pinch of salt

Peach cream ingredients: 3oo ml of milk, 6 tablespoons of sugar, 3 tablespoons of flour (or starch), 4 large peaches (or 5/6 if small)

Method

Separate the egg yolks from the egg white, put them in a bowl with the sugar and, with a whisk, work them so that they become swollen and spongy. Add the grated peel and lemon juice to the mixture. Beat the egg whites until stiff stiff and keep them aside. Add a pinch of salt to the bowl. Gently pour by mixing the sifted flour and the egg whites in several stages from bottom to top. Bake a buttered cake pan in a preheated oven at 200 degrees (if ventilated at 180/190) for about 40 minutes. Check the cooking with a toothpick and allow to cool.

For the peach cream

Warm the milk and take a little to melt the flour. Blend 3 peaches with the sugar (leave 1 or 2 aside for the garnish), add them to the milk and cook them gently for 5 minutes. Remove them from the heat and add the melted flour and continue cooking for 10 minutes on low heat or alternatively in a bain-marie for 15 minutes. Add the previously melted and cooled butter.

Cut the cake in half and fill with the peach cream, cover it with the peach cream, decorate with the peaches in thin slices. Finally, if you like, add tufts of whipped cream.

At breakfast with Elsa and Anna for a fairytale awakening! – Italian Cuisine

Among the enchanted lands of Arendelle, to discover the secrets it hides, in a magical – and greedy – journey that will conquer young and old.

Self Frozen I – The Ice Kingdom had enchanted and passionate children of all ages, the release of the sequel, Frozen II – The Secret of Arendelle – which in terms of takings has already passed the first chapter – confirmed the love of the little fans for the two sisters and their ice world. So how can we not think of surprising them even at the table, organizing one for them special breakfast, thanks to Disney Frozen II products? It will be a sweeter awakening thanks to the tasty ones Balocco chocolate and cocoa shortbread with the silhouettes of Elsa, Anna, Olaf, Kristoff and Sven who dive into milk or go perfectly with a Strawberry flavored Actimel Play, or again, to add the right vitamins to breakfast, combined with Snacks 100% Mellin fruit, all to be squeezed. And if you want the day to start with an authentic look of wonder in their sleepy eyes, conquer them with a delicious cake, like the one in the shape of a flower Sweet Magic of Balocco, prepared with sourdough and yogurt. Soft, fluffy, delicate, sprinkled with icing sugar reminiscent of Arendelle snow. Or, as Easter is approaching, you can opt for the mini dove Balocco with surprise and celebrate all together!

Frozen II also arrives in Home Edition

But the real news is that the wait to review comfortably at home Frozen II – The secret of Arendelle it's almost finished. Starting from March 25 in fact you can buy it in Blu-Ray and DVD versions. Inside you will find extraordinary unpublished contents, a fun sing-along version to sing all the songs from the film and many other secrets of the Kingdom of Arendelle, told by the cast and professionals. Here is a perfect gift for the little ones (but not only …)!

But let's go back to our Frozen II themed breakfast: make it even more delicious by accompanying the cake and biscuits with a soft and fresh cream. Do you want the recipe? Here she is!

Soft as snow

Ingredients

250 g of fresh cream
300 g of Greek yogurt
20 g of icing sugar
fruit of your choice or jam

Method

Whip the fresh cream. Aside, work the Greek yogurt with the icing sugar: you will have to obtain a very smooth consistency. Gently add everything and complete as desired with fruit – for example with strawberries and raspberries – or with a spoonful of jam. Ready for a fabulous breakfast?

Enter the competition and go to Iceland

Don't forget that Disney Frozen II products can give the whole family a trip dream! From 12 March to 31 May 2020, by purchasing a Disney Frozen II product, you can participate in the competition and try to win an unforgettable trip to Iceland for 4 people.