Tag: butter

How to replace butter with oil in desserts – Italian Cuisine

What is the correct proportion to replace butter with oil in a sweet recipe? Our pastry chef answers

You don't have butter in the fridge, but do you want to prepare a dessert that requires it among the ingredients? Nothing could be easier: to prepare biscuits, pies and cakes you can easily use the oil!

Replacing butter with oil may also be necessary if you are lactose intolerant and will also allow you to obtain lighter sweets. But to replace the butter with the oil in the preparation of shortbreads and cakes, some clarifications are needed: we asked our pastry chef for help Emanuele Frigerio, teacher at the courses of The Italian Cuisine School.

How to replace butter with oil

Pastry is all about chemistry. Butter contains on average 80% fat and 20% water, while oil is only fat. Due to their different composition, to replace the butter with the oil it is necessary to use different doses: the amount of butter must be replaced with a dose of oil of about 18-20% less. For example, for 100 grams of butter it will take about 80 ml of oil.

Obviously, the proportion is also valid in reverse: if you have a recipe that includes oil, but you want to use butter, just use about 20% more.

Replace butter with oil: which oil to choose?

What is the best oil to use to prepare delicious desserts? Choice is all about taste. Surely you can use theextra virgin olive oil, but its intense flavor may not be liked by everyone, especially the little ones. Its aroma will certainly be very strong, so it all depends on the dessert you are preparing and your taste.

With the same conversion rules we talked about before, you can use it seed oil. Peanut oil, sunflower oil, corn oil or rice oil are fine.

Watch the video below recipe by Emanuele Frigerio to prepare biscuits without butter and without eggs.

How to make béchamel without butter – Italian Cuisine

Are you planning a baked pasta, but the butter for the bechamel is missing? We give you the solution

Prepare the bechamel it's really simple at home.
But can you do without butter?
Of course yes. Do you have at least oil?

Bechamel recipe without butter

Ingredients

90 g of seed oil or extra virgin olive oil
100 g of 00 flour
1 l milk (preferably whole)
nutmeg
salt

Method

To prepare the béchamel without butter, heat the milk with salt and nutmeg in a saucepan, without boiling.
Separately heat the oil and slowly add the flour, stirring quickly with a hand whisk.
You have to get a kind of hazelnut cream because it is important that the flour is well toasted to release flavor.
Then add the hot milk to this mixture and continue stirring on a low flame and always with a hand whisk until you get the right consistency.

Impossible to notice the difference

We bet that no one will notice that you have used the béchamel without butter to prepare your lasagna or baked pasta?
Yes, because the consistency is practically identical and the taste is only slightly more intense, but only if you use extra virgin olive oil.
You can use it in your recipes just like you would with traditional bechamel and you can replace cow's milk with vegetable milk if you want a completely vegan bechamel.
It could also be an excellent alternative for those with high cholesterol problems.

A matter of chemistry

Bechamel is practically a chemical formula and we explain why.
It is composed of a liquid part which represents the base of the sauce which can be water, milk, wine, broth, clarified butter or other.
Then there is a thickening agent, such as flour or starch, and finally a fat part consisting of butter or oil.
Together these ingredients create a creamy and dense sauce, with a perfect velvety consistency to enrich any type of pasta, vegetables or baked meat.

Bechamel Without Milk

Bechamel without butter and also without milk?
Of course, there is also this version and it is salvation in many cases.
Just replace the milk with broth and the result will be very delicate and light, especially if you use oil instead of butter.
You want one bechamel super light? This is the solution.
Obviously the color will not be milk white like that of traditional bechamel, and the consistency will be less dense and creamy because the fatty part is practically missing, but it will still be a good solution if you need to enrich one of your dishes with a tasty sauce, enveloping and thickening power.

In the gallery you will find some interesting combinations with the béchamel without butter and other curiosities

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Ponticiana croutons (with bread fried in butter and mushrooms) – Italian Cuisine

Ponticiana croutons come from Rome and can be easily replicated at home for an aperitif or a super tasty appetizer

Ponticiana croutons are typical of the Roman cuisine, perfect to bring to the table for a tasty appetizer or an aperitif in mode finger food.

They owe their name to Laurentino, the district of Rome which is also called "I Ponti" and in which, according to tradition, they were prepared for the first time. They can be replicated at home easily and in a short time for a really tasty result.

At the basis of this recipe is the homemade bread to be cut into large enough and thick slices and to brown in butter. And then i can't miss mushrooms, to choose between trifolati or champignon.

crostini alla ponticiana appetizer appetizer

The recipe for Ponticiana croutons

Ingredients

To prepare the Ponticiana croutons at home you will need: 4 long and thick slices of homemade bread, 2 mozzarella, 250 g of sautéed mushrooms or champignons, 4 slices of raw ham, butter, parsley, salt, pepper, garlic and extra virgin olive oil. olive.

Preparation

It starts with mushrooms. Clean the mushrooms then put them to brown in a pan with oil, garlic (to be removed as soon as it is colored) and finely chopped parsley. When the mushrooms are ready (it will take about 10 minutes), add salt and pepper and set them aside in a bowl.

Then move on to the preparation of the bread, which should be fried in butter.

At this point, on a baking sheet with parchment paper, lay the slices of bread, cover them with the raw ham, the sliced mozzarella and the mushrooms prepared previously and bake at 180 ° C for 10 minutes, until the mozzarella it will be completely melted.

Before putting the croutons on the table, a last sprinkling of parsley is necessary. Ponticiana croutons should be eaten hot and, perhaps, accompanied by a full-bodied red wine.

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