Tag: Baked

Recipe Baked sage leaves – Italian Cuisine

Baked sage leaves are inspired by a recipe by Hildegard von Bingen: «Observe the beauty of nature. And now, think … The whole of nature is available to humanity. We have to work with her "

Ingredients

200 g beer
100 g spelled flour
50 g large sage leaves
nutmeg
salt flakes
salt
pepper

Duration: 25 min

Level: Easy

Dose: 6 people

To prepare baked sage leaves, mix the spelled flour with the beer, flavoring with salt, pepper and nutmeg.
Wash the sage leaves, dry them and dip them in the batter.
arrange in a baking tray lined with parchment paper and bake at 250 ° C for 6-7 minutes.
Serve hot, seasoned with salt flakes, as an aperitif or as a side dish for baked fish.

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Baked ice cream? It exists and was born in Bari. The recipe – Italian Cuisine

It was invented in the 1930s by a pastry chef from the city, Felice Lippolis. Its preparation was very complex and long. Here is the recipe in a simplified version to make at home

Baked ice cream does it seem an oxymoron, a juxtaposition of two expressions that mean the opposite of the other? For the people of Bari this is not the case: baked ice cream really exists, and it was created by a pastry chef, Felice Lippolis, which in the 1930s owned a shop in what is now Piazza Luigi di Savoia. Its creation was officially presented at the first edition of the Fiera del Levante, in 1930, immediately enjoying great success. And, since then, it became the workhorse of the Lippolis pastry shop.

It is a very complex preparation. The baked ice cream is composed of two slices of sponge cake cut into a square shape, which enclose the "bread ice cream", made with Altamura bread and obtained by boiling burnt wheat flour, as reported by the site barinedita.it. This stuffed "biscuit" was frozen, then, once removed from the freezer, it was covered with a batter, fried and frozen again. When serving the customer, the pastry chef added one layer of meringue and bake it for a couple of minutes, so that the meringue solidifies and the ice cream inside softens. The final touches were the candied fruit and the caramel or chocolate sauce, added as topping.

Over the years, baked ice cream, also because of the long and complex preparation, has no longer been offered so frequently (although in various pastry shops, not only from Puglia, it can still be found). But, in Bari, a saying remains: «Spìitte ca mò hann’a menì the frosts do furne (Wait until the ice cream comes in the oven now) . It is still used today to invite the interlocutor to stay and chat a little longer, waiting for something singular and exceptional.

And here's one simplified recipe to prepare it.

Ingredients

A kilo of ice cream with a strong taste, such as coffee, 25 grams of icing sugar, 4 egg whites, sponge cake to taste, liqueur to taste

Method

Prepare the sponge cake following the traditional recipe or buy it ready. Cut it into many rectangles or squares, with the side of about 10 centimeters, then arrange them on a baking sheet and brush them with your favorite liqueur. Leave in the freezer for an hour. Take the sponge cake squares out of the freezer and spread the ice cream on it, with a spatula or ice cream peeler, put back in the freezer for another hour, until the ice cream hardens well. A few minutes before serving, whisk the egg whites with a pinch of salt and add the icing sugar, one tablespoon at a time. Cover the ice cream with a square of sponge cake and with the mixture and place in the hot oven, with the double function of heat and grill. Leave to cook for two or three minutes, and turn off as soon as the meringue starts to turn golden. Serve immediately.

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Baked zucchini: 4 recipes – Italian Cuisine

Gratin, crispy, light or with aromatic herbs: here's how to make these vegetables tasty, which are not content with being only a side dish

Whether they are au gratin, crispy, light or with aromatic herbs, le zucchini baked are always an excellent side dish. If instead they are prepared stuffed they can also become a second dish inviting, ideal for those who want to give a touch of taste to vegetables too.

Baked zucchini au gratin

Zucchini in the oven gratin they are as simple to prepare as they are good to eat. Four people need as many courgettes, 40 grams of grated cheese choice between parmesan or pecorino cheese, 50 grams of breadcrumbs, three or four cherry tomatoes, salt, oil, pepper, basil and mint. We start by cutting the courgettes in half lengthwise and placing them on a baking sheet covered with parchment paper. After dusting with the mix of cheese and breadcrumbsgarnish with the chopped cherry tomatoes, salt, pepper and put in the oven for 40 minutes at 180 degrees. Before serving, sprinkle them with chopped basil and mint.

The secret to making them crunchy

With ingredients very similar to those au gratin, baked zucchini can also be made crunchy. In this case it is necessary cut them into thin slices, of a thickness that does not exceed three millimeters. Then they must be put in a bowl with three tablespoons of oil and a handful of salt and they should be left to flavor for at least a quarter of an hour. Meanwhile, in another bowl, you have to mix 50 grams of grated cheese, 50 grams of breadcrumbs, a clove of minced garlic and chopped herbs like sage, thyme, basil and mint. With this mixture, bread the courgette slices and arrange them on a lightly greased baking tray. Bake at 180 degrees for 20 minutes and serve the baked zucchini while still hot.

Seasoning for the light version

For those who are particularly attentive to the line, there is also the light baked zucchini option. Already these vegetables contain very few calories (20 per 100 grams), if they are then cooked in the oven, season only a drizzle of oil and a pinch of salt, are perfect for anyone who is working on the "costume test". Take four courgettes, cut them into thin slices lengthwise, arrange them on a baking tray lined with parchment paper, season with three tablespoons of oil, salt and pepper and bake for 30 minutes at 180 degrees. To get one more gilding, just pass them under the grill at maximum temperature, for a maximum of five minutes. At the end of cooking you can add a handful of chopped basil.

Baked courgettes, also stuffed

In addition to the classic recipe of stuffed zucchini, there are different variations to try to bring something different but tasty to the table every time. In addition to meat, in fact, you can make zucchini alla sanremese, with potatoes and breadcrumbs, or with a filling of scamorza and ham. In this case, take four round courgettes, boil them for about ten minutes in a pot of boiling salted water and then immerse them in a bowl of cold water to stop cooking. In the meantime, cut 100 grams of scamorza cheese and 100 grams of ham into cubes. When the courgettes are warm, remove them from the top and remove the pulp, which will be transferred to a pan with a clove of garlic and, once cooked, transfer it to the mixer and blend it. Combine the blended pulp, an egg, 50 grams of pecorino cheese, the scamorza and the ham in a bowl and mix all the ingredients. With the compound obtained stuff the zucchini, arrange them in an ovenproof dish, cover them with the previously cut petiole, season with a drizzle of oil and bake at 180 degrees for 20 minutes.

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