Tag: Baked

Baked Chiacchiere: Carnival light recipe – Italian Cuisine

At Carnival don't you want to fry? You don't have to give up traditional desserts: here's how to prepare chatter in the oven

Small talk is the sweet of Carnival par excellence, but they do not necessarily have to be fried. The chat in the oven they are an equally valid alternative for most celebrations fat of the year and are ideal for those who want more dessert light and especially for those who do not want to fry at home.

To understand how to prepare them in the best way, we asked our pastry chef for advice Emanuele Frigerio, teacher at La Scuola de La Cucina Italiana. Your first tip? "Make a break from the rule, the chatter is eaten only once a year!"

For those who just don't want to transgress, it is necessary to slightly modify the recipe. Aside from the cooking technique, the procedure for preparing the dough for chatting in the oven is practically the same. The difference lies in two elements, necessary to allow more development in volume to the small talk: yeast is hydration, given by a greater quantity of liquids than that foreseen by the classic recipe.
The chatter in the oven will be lighter, but equally crunchy and delicious. Let's see how they prepare together.

The recipe for light baked chatter

Ingredients

500 g flour
140 g milk
50 g melted butter
50 g icing sugar
20 g dry white wine
20 g white grappa
6 g baking powder
2 yolks
lemon
salt

Preparation

Pour the flour on the pastry board forming a fountain; place the yolks and icing sugar in the center of the fountain and begin to mix with your fingers. Add the melted butter, white wine and grappa. Grate the zest of half a lemon in the center of the fountain, add half a teaspoon of salt, the milk and start mixing all the ingredients.

Add all the flour on the pastry board to the rest of the ingredients. Work with your hands for about 10 minutes, until the dough has become smooth and homogeneous; cover it with plastic wrap and let it rest in the fridge for 2 hours.

Remove a part of the dough, keeping the rest in the film so as not to dry it; flour it, spread it with your fingers, then pull it into the pasta machine or with a rolling pin. If you use the machine, start by adjusting it to the greatest thickness, then fold the dough a few times and proceed to the immediately lower thickness, and so on, until you obtain 1 mm thick sheets.

Place the sheets on a floured surface. Trim the edges with a notched cutter, then cut them into rectangles. Make a 3 cm vertical cut in the center of each rectangle, never reaching the edge.

Place the rectangles on a baking sheet lined with parchment paper. Bake in a preheated oven in a ventilated mode at 190 ° for about 10 minutes. Wait until they cool down and sprinkle with icing sugar.

Baked chat: the pastry chef's advice

To facilitate hydration, just before baking them, steam the chat with a little water with the help of a sprinkler or brush them lightly with an oven brush.

If you like it, you can also serve it with del dark chocolate: dissolve it in a water bath and with a spoon sprinkle it over the chatter; let it rest until it is compact.

Carnival 2020: baked desserts. The recipes – Italian Cuisine

In the days when the imperative is "frying", there are those who turn the rules around and put in the oven those desserts that – traditionally – should instead be cooked in oil. But the result is not so bad and the health and the line also thank

On the days between Thursday and Shrove Tuesday there is only one thing to do besides masking: to fry! But, you know, the rules are made to be broken. And so, when there should only be pans full of hot oil in the kitchen, there are those who decide to prepare the baked carnival sweets. "Heresy", most probably will shout, but to protect the line – and health – while not giving up the taste, yes, you can also compromise.

The classic baked Carnival desserts

Let's start from classic baked carnival sweets, or all those delicacies that, basically, should be fried but which, if desired, can also be made in the light version. We are talking about Chatter, for example. The process does not change but cooking must take place in a preheated oven ventilated at 190 ° for about 10 minutes. The same goes for the damselfish. The recipe is the same but must always be placed in a preheated oven ventilated at 180 ° for about 10 minutes. Ditto for the Venetian fritole.

Rufioi, if they don't fry they are even better

Another Carnival cake that is usually eaten fried but which is not so bad when baked, are the rufioi, gods stuffed tortelli typical Veneto. For the puff pastry 500 grams of flour, 100 g of sugar, 80 g of butter, 50 g of icing sugar, four eggs, a pinch of salt, 50 ml of milk and 50 ml of grappa are needed. For the stuffed serve 200 g of amaretti biscuits, 700 g of dry biscuits, 100 g of sugar, 300 g of pine nuts, almonds and candied cedar, 50 ml of grappa or anise liqueur and plum jam. It starts by crumbling the amaretti biscuits and then wetting them with hot water. Once an amalgam is obtained, all the other ingredients are added to it. When the dough is also ready, it should be spread until thin sheets are obtained, each divided into rectangles of about 5-8 cm. A spoonful of filling should be placed on each of these. At this point the riufioi must be closed by squeezing the sides well and cooked in the oven at 180 ° for about 15 minutes. After they have cooled down, sprinkle them with lo icing sugar.

Roasted salmon … in three ways! Grilled, baked and pan-fried salmon – Italian Cuisine

Some fish lend themselves to being roasted both on the grill and in the oven or in a pan. Emblematic the salmon, however excellent. It is better, however, to cut it in different ways according to the type of cooking you choose to use it for.

Grilled salmon

The slices with the bone are the most suitable, because they have a uniform thickness. A homogeneous cooking is thus obtained. Turn them a few times, turning them to get a "net" on the surface. Cook them for about 3-4 minutes on each side, on the oiled grill

Baked salmon

Choose large pieces of fillet, and cut the skin as for the rhombus. Place them with the skin upwards, complete with herbs and herbs, then bake at 180 ° C for about 15 '. For slices of 400 g or more, brown them in a pan and then bake them, cooking them for about 7-8 minutes.

Pan-fried salmon

Portion fillets must be cooked resting on the skin first. This must be engraved to prevent the fillet from curling and rising from the pan thus compromising cooking. Where the fillet is thinner, however, it is better to leave the skin intact, to protect the pulp. Cook them for 5 'on the skin, salt them then turn them for 2-3' on the pulp

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