Tag: bitter

Mini tatin recipe with coconut and bitter almond ice cream – Italian Cuisine

Mini tatin recipe with coconut and bitter almond ice cream


  • 500 g milk
  • 125 g sugar
  • 6 egg yolks
  • 100 g fresh cream
  • 100 g bitter almonds
  • a vanilla bean
  • 140 g sugar
  • 80 g butter
  • 4 Golden apples
  • 2 rolls of puff pastry
  • a vanilla bean
  • 250 g coconut milk
  • sugar
  • cornstarch

For the mini tatin recipe with coconut and bitter almond ice cream, chop the almonds, soak them in milk and leave them to infuse overnight in the fridge. Bring the milk to the boil with the almonds and the open vanilla pod. Mix the egg yolks with the sugar, filter over the milk, mix well and bring back to the heat to 82 ° C. Remove from heat, stir in the cream, stir again and pour into the ice cream maker. Start the appliance.
Mini tatin: Divide the apples in half, peel them, rub them, then sauté in a pan
with the sugar, the butter and the vanilla pod opened like a book, on the heat at least for 10-12 minutes, that is until they are well caramelized. Arrange the caramelized apples
in 8 tart tart molds and cover with a pastry disk
slightly larger in diameter, slightly tucking the edge. Bake at 190 ° C for 15-17 minutes. Remove from the oven and turn it over immediately.
Coconut Sauce: Mix the coconut milk with half a spoon of sugar and 1 tablespoon
of corn starch. Check that there are no lumps, then cook for 5-8 minutes from the boil, that is until the sauce has thickened. Serve the mini tatin with bitter almond ice cream and the coconut sauce in small bowls. Complete to taste with fresh coconut flakes.

Recipe by Davide Brovelli

Bitter tortelli of Castel Goffredo, history and recipe of a single dish – Italian Cuisine

Bitter tortelli of Castel Goffredo, history and recipe of a single dish


The bitter tortelli are a typical dish of Castel Goffredo, in the province of Mantua. They are called so because of the particular grass that is put in the filling

The Italian culinary tradition is so rich that sometimes there are recipes that do not exceed the limits of a municipality. This is the case of the bitter tortelli of Castel Goffredo, an ancient dish and very "cooked" by the castellans, but until recently not very well known outside the home. The recent history of this small town in the province of Mantua is closely linked to that of stockings. Even today, most of the yarns and tights that cover the legs of thousands of women come right from here. However, the industrial dimension is relegated to the periphery. Crossing the narrow streets of the historic center, from the mouths of its inhabitants and from the menus of its trattorias, one realizes that it is rather this that dominates the scene. particular stuffed pasta.

Tortelli bitters, the origin of the name

They are called that for the presence in the filling of St. Peter's grass, also commonly known as "Bitter herb". The scientific name is Balsamita major, it blooms around the end of June, when the Saint's anniversary falls (June 29th). The plant is part of the family of aromatic-balsamic and has, as you may have guessed, a pleasant bitter aftertaste. The recipe has been handed down from generation to generation, but mostly orally. There is very little literature on this subject, apart from a few cookbooks preserved in the beliefs of older housewives who, they assure, have always made these tortelli.

It's a short step from pumpkin to bitter grass

In the nearby Mantova, the dough is filled with pumpkin and their tortelli are famous throughout Italy. Here, in Castel Goffredo, instead we put this particular grass that still grows spontaneously in the gardens and in the vegetable gardens of the houses. The idea of replace the cucurbitaceae with the aromatic plant it must have come to some housewife who, in times of thin, with the little she had, will have worked to create a new dish. The fame is not comparable to that of the Mantuan tortelli, but lately also bitter ravioli are starting to come out.

In the recipe "publishes" all the ingredients

Only some of the "risidure" (dialectal term to define the women who run the house) know the original recipe, which, however, they keep jealously secret to reserve the true dish to friends and relatives. The following is the public version. For the pastry it takes 300 grams of 00 flour, three eggs and one yolk. The ingredients for the stuffing are: 600 grams of herbs, 80 grams of butter, 50 grams of sage, an egg, an onion, a clove of garlic, 20 leaves of bitter herb, 40 grams of grated bread, 80 grams of grana padano, salt pepper and nutmeg.

Here's how to prepare the filling

First clean and blanch the herbs in salt water. Then drain them, trying to remove all the excess liquid, and cut them – not too fine – with the knife. Fry in butter the sage, onion and garlic. Once the herbs have also been seasoned, combine them in a bowl with the eggs, Grana Padano cheese, breadcrumbs, sage, onion and garlic, nutmeg, pepper and salt. Mix everything and finally add the raw chopped bitter herb. Prepare the dough of egg pasta cut into squares, fill with a teaspoon of filling and fold into a triangle. Cook in salted water and serve with a sprinkling of good grated cheese and a tablespoon of melted butter and crisp sage.

At the Tortello Amaro Festival in Castel Goffredo to eat the real ones

Foreigners have a single chance to be able to taste the truly original and is the Bitter Tortello Festival, scheduled this year from 13 to 16 June at the Parco la Fontanella. On this occasion the housewives themselves will get to work, offering those who are not local the chance to taste the real Tortelli Amari of Castel Goffredo or the Tortelli Amarissi, "Just like the castellans like". The rest of the menu will also be based on dishes cooked with this herb: braised pork with pork bitter polenta, bitter polenta with straccone cheese, Amarburgher with fries, Buon Umore cake, Bitter ice cream is GranitinAmara. For those who could not go to the party can always try them in some country restaurants, such as La Viola, La Pialla, Il Roccolo, or in neighboring towns such as the Selvole which is located in the hamlet of the same name, at the trattoria Da Laura in the Perosso hamlet, at the Agriturismo San Lorenzo in the hamlet of Casalpoglio.

A gathering of the Alpini, bitter is also Alpine – Italian Cuisine

A gathering of the Alpini, bitter is also Alpine


The Braulio tastings that await us in Milan from 10 to 12 May on the occasion of the Alpine National Gathering. Three days to dream about the mountain and its spirit guide

From 10 to 12 May Milan will host the 92nd edition of the Alpine National Gathering. Far from the mountains, but close to the heart of the foundation born in the Lombard capital 100 years ago. For Milan it will be the fourth time since the events of 1959, 1972 and 1992.
"Solidarity, industriousness and sobriety are alpine values ​​that Milan has always made its own, thus fully sharing the spirit of sacrifice and self-denial of which the Alpine troops bear witness – wrote the mayor Giuseppe Sala on his Facebook page commenting on the decision – It will be a great party, authentically popular, which will bring so much joy to Milan but also the best values ​​of our community ". "It will be an honor and a pleasure – he concluded – to be able to embrace all the Alpini from Italy and the world, strengthening a lively and deep bond with our City. Milan awaits you .

Alpine spirit

To support the initiative also theAlpine bitter Braulio. Ready to bring its authentic mountain spirit and fragrances to the city of Valtellina, waiting for us with five stations of administration. A large barrel set up in front of the Sforzesco Castle while in the Sempione Park there will be two workstations. One of these will be particularly recognizable: it will be exhibited the motorcycle Braulio, inspired by the traditional Slavonian oak barrels where the bitter ages in the cellars of Bormio. During the gathering days, Braulio will also be present in Piazza Duomo with a dedicated space.

The tastings

In bitter stations it will be possible to learn about the history of Braulio and its secret recipe, but also taste it in two variants. Braulio Classic (which ages in the barrels for at least 15 months) e Braulio Riserva, full bodied and intense taste that requires at least 24 months of aging.

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