Tag: beautiful

Beautiful Coconut Recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g coconut flour
200 g milk chocolate
200 g dark chocolate
100 g fresh cream
70 g sugar
50 g butter
vanilla
salt

Duration: 3 h 30 min

Level: Middle

Dose: 14 pieces

For the beautiful coconut recipe, heat the cream with the sugar, the butter, the seeds of a vanilla pod and a pinch of salt in a saucepan. When the butter has melted, remove from the heat and stir in the coconut flour. Mold the mixture into a high cake about 1.5 cm and let it cool completely in the refrigerator, covered, for at least 2 hours. Cut the dough into 14 bars and shape them with your hands, rounding them at the ends. Break the dark and milk chocolate pieces together and melt them together in a bowl in a bain-marie. When the mass has almost completely melted and a few pieces of chocolate remain, move away from the heat and continue stirring until complete melting: the chocolate will have reached a temperature of about 40 ° C. Place one bar at a time on the prongs of a fork and dip it in the chocolate. Drain, place on a tray covered with baking paper and let it dry. Decorate them by pouring a little chocolate in small waves.

Fruit galettes, rustic and beautiful – Italian Cuisine

French inspiration, it is a pastry brisee shell full of fresh fruit and jam. The seasonal dessert is immediately served!

Is called galette this french cake easy to prepare and beautiful to serve.
It has a base of pasta brisee with inside the seasonal fruit.
Here is the perfect recipe for this period and many delicious variations.

The cake is good, healthy and fast

The galette is the ideal dessert for every time you want to prepare something healthy, good and light, but you don't have too much time to stay in the kitchen.
There pasta brisee it's easy to do at home even with different flours, but you can also buy it ready when you're in a hurry.
Inside the galette you can simply put the fruit you prefer sliced and seasoned with sugar.
Always choose seasonal fruit and if you want to enrich this dessert with taste and sweetness, add also jam at the base and of the chopped dried fruit as a garnish and to give crispness.

The recipe for the spring mixed fruit galette

Ingredients

For the base

170 g of flour 0
1 tablespoon of icing sugar
80 g of cold butter
5 tablespoons of cold water
a pinch of salt

For the stuffing

5 nectarines
a basket of fresh blackberries or blueberries
brown sugar to taste
rind and juice of a lemon

Method

First prepare the fruit.
Wash the peaches, cut them keeping the skin and slice them thinly.
Blackberries and blueberries should simply be washed and dried.
Put all the fruit in a single container and season with brown sugar, lemon juice and zest.
Let everything soak for an hour.
Meanwhile, prepare the base by mixing all the ingredients until you get a soft and uniform dough.
Roll it out giving it a round shape and then place the fruit filling in the center leaving the space just to fold the ends inside, over the fruit.
There is no need for a cake pan, but simply a baking sheet lined with parchment paper on which to lay the galette which should not have a regular shape being a very rustic cake.
Bake at 180 degrees for about 40 minutes.

variants

As we said, you can use all the fruit you want, preferably in season.
In autumn you can prepare the galette with grapes, caco apple and figs; in winter with pears, apples and oranges; in spring with the strawberries and loquats; in summer with peaches, apricots and plums.
You can also play with flour. Try the wholemeal flour or with that of buckwheat for a very rustic taste, or with the rice flour or avena for a delicate taste and greater usability.

Decorations

The galette is already a beautiful cake to bring to the table because it is rich in colors, but you can make it even more beautiful by decorating it with advanced dough cut with funny shapes and original like the leaves in autumn, the stars on special occasions, the small fishes in the summer and the flowers in spring.

Have you seen how easy it is to prepare a galette?

Browse the gallery for some more advice

The mothers of the world are all beautiful when a chef takes their heart – Italian Cuisine

The sweetest words dedicated by the chefs to their mothers and the photos that portray them together. Look at our cute album!

Severe, professional, brilliant. To look at them so austere in their white jackets, chefs and cooks seem born great. Without fears, ice cream melted in your hands and knees peeled. But the approaching Mother's Day is the right occasion to remember that they too were little ones, just like us. That they, too, took refuge in the arms of their beautiful mothers, made whims and some tears to grow and become who they are today.

Bruno Barbieri

Very close to her mother Ornella, interviewed by TV Sorrisi e Canzoni, the chef dedicated these words to her:
"Mum is always mum. I have a wonderful relationship with her, made up of complicity, affection and deep love. Since I was a child I used to call her Ma and I never stopped calling her that. My sisters my grandchildren tease us by calling me "her baby" because for her they still are: in winter I still put on my health shirt because she wants it that way! Her real job was the seamstress. I still remember the magnificent clothes he was wearing at carnival, I always won the first prize (bullfighter, marhaja, astronaut). And for my first communion he made me a wonderful black suit, jacket and short pants but I wanted them long and with the scissors I made a great cut. It took him a week to mend them, but she did not give me even a slap with her sweetness: she understood that I was growing up. Now he is retired and is dedicated, despite some ailments, to the kitchen. I forgot, she is the real home chef .

Alessandro Borghese

Barbara Bouchet is the famous mother of Alessandro, who talking about her to Oggi, made many readers smile.
«Barbara was not the typical Italian mother, the one who prepares you the basket with the brioche or you roll up the covers. She gave it to me with a wooden spoon, pulled my pants down and spanked me. In this she was very strict, very German … If I took something from her it was the attitude to want to be at the center of attention ".

Antonino Cannavacciuolo

Also Anna, the mother of Antonino Cannavacciuolo, told Corriere: "At home I was in charge, because a parent gives you food to give you education. (…) Mine was a child of the heart. Once at Christmas the teacher had done some chores in the class and everyone had a candle. One broke down and Tonino offered to take that one. Another time he was at the soccer field, he was eating the sandwich with salami and he noticed that an older friend was looking at him: he wasn't content to give him a piece, he came home to prepare another for him. And another time he bought charcoal from an old woman he didn't even know. It has always been good … (…) The day the military party started, the roller shutters of the house remained mourned. How I cried. And how much it cost me! He came back from Orvieto every Friday and left on Sunday, with the bag full of provisions and some money I gave him to eat pizza with his friends .

Joe Bastianich

Here the real star in the kitchen is mother Lidia who says: «Women are the best, they don't cook for need of approval, they put passion and love into it. Like my mom. " She, instead, interviewed by Gente, reminded us of our mothers when they talk about our favorite dish (obviously cooked by them): "Joe's favorite dish? Lobster risotto: the sauce is made with the shells, spicy, very tasty, tail and paws only at the end .

Davide Oldani

Even Luigia, the mother of chef Davide Oldani had a fundamental role in her career: «For years I have heard myself say that I have a female palate. I have always taken it as a compliment and I must admit that I recognize it, because it is an expression that is used to define a soft, delicate, refined palate: a mother's palate. And that my mother's was really soft, delicate and refined, I can't say it, but I remember perfectly when she, sitting next to or in front of me, tasted the first spoonful of soup or the first forkful of pasta: that morsel established if the dish was hot but not hot, if the taste was good and not salty or tasteless, if the consistency was the right one. For me, of course: the palate of the mother chose the right balance for me. And if that balance was there, the second bite was mine. This is why it pleases me when they tell me that I have a female palate, because in a certain sense, since then, my mother has unknowingly suggested to me how I should have been a cook: by feeding .

And then, let's look at these and other beautiful family portraits (in the gallery above). Long live mum!