Tag: butter

Bread, butter and sugar – Italian Cuisine – Italian Cuisine

The recipe for a genuine, ancient, healthy, super tasty snack (or breakfast)! And full of memories

Once upon a time bread, butter and sugar. And there is still! As still resists the eternal delicious tender with bread and Nutella (or other delicious chocolate creams on the market today) and bread, butter and jam.

Bread, butter and sugar and the grandmother

Bread, butter and sugar is the snack that our grandmother presented us at 4 pm, perhaps supplementing it with a nice glass of milk. Or at breakfast. Naturally, slack bread, or without salt, the most suitable for a sweet filling. Also known as Tuscan bread, sciapo bread is widespread in central Italy, particularly, in addition to the aforementioned Tuscany, in the Marche region. If you live in areas where salt-free bread is hard to find, they can be a valid alternative rusks: the disadvantage is that the rusk deprives us of the crumb, the soft part of our slice of bread, where the butter sinks and absorbs the sugar better. Another alternative may be the cassette bread.

Bread, butter and sugar: the recipe

Difficulty: very easy
Preparation time: 2/3 minutes approx


2 slices of sciapo bread
butter q.b.
granulated sugar q.b.


First we take out the butter from the fridge, so that, at room temperature, it softens to be easier to spread on the bread. We take a loaf of sciapo bread and cut it in half vertically, so as to have the widest part available from which to cut two nice large slices. With a butter curl we do, in fact, some curls of butter, which will be deposited on the slice of bread and spread with the help of a knife, or other suitable kitchen tool, until it is completely covered. At this point, with a teaspoon, pour the sugar over the butter and with the same knife spread it gently over the whole slice. Now we can overlap the two slices in a single sandwich, or, if we prefer, keep them separate and eat them one at a time.

The recipe for a genuine, ancient, healthy, super tasty snack (or breakfast)! And full of memories

Vegan alternative

Let's start with bread, which by itself should be vegan by default, since the ingredients are flour (of any kind), water, yeast and, not always, salt. However, as we know, other ingredients are often added, such as lard, which are not vegans (or even vegetarians). So first make sure you are using a bread that contains nothing that conflicts with a veg diet. We replace the butter with the vegetable margarine, which among other things being softer spreads itself more easily and uniformly. And finally the sugar: here too we must be careful. Prefer it beet sugar to that of cane: the first is certainly vegan, the second may not be vegan because products of animal origin are used in the refining process.

Other alternatives

Of course nobody forbids us to use wholemeal bread, if you prefer it, perhaps combined with wholemeal cane sugar. Or we can toast the bread (especially if it is a loaf of bread) and then spread the butter and sugar.

Rusk with butter and sugar.

Penne recipe with asparagus, butter and almonds – Italian Cuisine

Penne recipe with asparagus, butter and almonds

  • 850 g asparagus
  • 350 g half lined penne
  • 70 g almond flakes
  • 30 g butter
  • marjoram
  • salt

For the penne recipe with asparagus, butter and almonds, clean the asparagus by removing the fibrous rind with a potato peeler. Blanch them for 4-5 minutes in boiling water. Cool them in water and ice, then cut the stems into bobbins, keeping the tips whole. Melt the butter in a large pan; add the almonds, sauté for 30 seconds, then add the asparagus and chopped marjoram spools. Boil the penne, drain it al dente and add it to the pan with the sauce. Skip everything for 1-2 minutes, adding, if necessary, a few tablespoons of cooking water. Finally, add the tips. Serve hot pasta, completing to taste with grated Parmesan.

Sweet with oil, 3 tips to follow to replace it with butter – Italian Cuisine

Sweet with oil, 3 tips to follow to replace it with butter

The oil becomes a precious ally also in the preparation of your desserts, thanks to the suggestions of the School Chefs

Did you know that all desserts which you usually prepare with butter can give equally tasty and satisfying results even with theoil? Just know how, since they change technical processing, as well as balancing some ingredients in the recipes. Here are three little ones advice of our chefs at La Scuola de La Cucina Italiana to replace butter with oil in desserts.

The weight of the oil

First of all it is important to remember not to replace the weight of the butter with the weight of the oil, since they have two consistencies completely different. Therefore, adjust each time differently according to recipes and personal tastes, but never take into consideration the weight indicated for the butter. The ideal proportion between butter is oil is of 80%: 100 grams of butter they can therefore be replaced with 80 grams of oil.

The oil temperature

When oil is added to sweets, it is always better to incorporate it cold in order to create aemulsion more important. In some cases it is instead advisable to emulsify the oil directly with another liquid, usually water, using a food processor. Add the obtained emulsion to the dry mixture only at the end.

The type of oil

You can use any type of oil to your liking, remembering that as far as theextra virgin olive is the absolute best, it often tends not to be as neutral as that of seeds. For this reason we suggest you try other types, such as those derived from dried fruit: even if it is a bit expensive, among the best ever is the oil of almond.

In any case, the oil will give your recipes softness and softness different from butter, but equally pleasant, you'll see!

Download the course calendar and discover all the lessons for you!

Texts by Giulia Ubaldi

Proudly powered by WordPress