Tag: cakes

Recipe Chocolate cakes with hazelnut heart – Italian Cuisine

Recipe Chocolate cakes with hazelnut heart


  • 250 g 70% dark chocolate
  • 250 g butter
  • 160 g praliné
  • 150 g sugar
  • 80 g hazelnuts
  • 70 g flour
  • four eggs
  • salt

For the recipe for chocolate pies with hazelnut heart, melt the butter with the chocolate in a bowl on a slightly quivering bain-marie. Add a pinch of salt, sugar and mix well. Lightly beat the eggs and stir in the chocolate mixture.

Add the flour and mix. Spread the dough into 8 oven molds. Collect the praline in a pastry bag, then place a tartlet on the scale and inject 20 g of praline. Repeat with the other patties. Complete with the chopped hazelnuts and bake at 180 ° C for 15-18 '.

You can prepare the patties in advance and store them in the freezer, to cook them at the last moment. In this case, let them defrost in the fridge a few hours before.

Hot curry lentil soup recipe with rice cakes – Italian Cuisine

Hot curry lentil soup recipe with rice cakes


  • 250 g Dried lentils
  • 250 g Rice flour
  • 60 g flour 00
  • 1 pc Egg
  • 1 pc Celery stalk
  • 1 pc Carrot
  • 1 pc Leek
  • Celery leaves
  • Shallot
  • Powdered yeast for savory pies
  • Hot curry powder
  • Butter
  • Extra virgin olive oil
  • salt

Soak the lentils in water for 3 hours, then drain and rinse them. Mix the flours and add, a little at a time, 475 g of water, mixing with a whisk.

Add the egg, 50 g of melted butter and salt. Chop a sprig of celery leaves with 15 g of shallots and brown them in a pan with a knob of butter for 2 '; then pour them into the batter, mix and leave to rest for 1 hour and 30 '.

Chop the celery stalk, carrot and leek, brown them with 4-5 tablespoons of oil for 2 ', then add the lentils and 1 and a half teaspoons of curry. Wet with 1 liter of water and cook for about 40 '.

Add half a teaspoon of yeast to the batter, then pour it into a pan (diameter 20 cm) with ladles: cook for 3 'per side, obtaining at least 6 thin biscuits. Serve them as an accompaniment to the soup.

Recipe Potato cakes with porcini mushrooms and chard – Italian Cuisine

Recipe Potato cakes with porcini mushrooms and chard


  • 700 g potatoes
  • 300 g porcini mushrooms
  • 250 g beets
  • 50 g wholemeal spelled flour
  • 35 g basil leaves
  • 25 g pine nuts plus a little
  • 10 g parsley leaves
  • a shallot
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of potato cakes with porcini mushrooms and chard, boil the potatoes for 40-45 ', until tender. Clean the mushrooms and cut them into cubes. Clean the beets and chop them. Peel and chop the shallot, brown it in a pan with a drizzle of oil for 2-3 ', then add the porcini mushrooms and continue for 7-8'. Add salt and pepper, finally add the chard and cook for another 2-3 ', obtaining a filling.

Blend the basil with parsley, pine nuts, 3 tablespoons of oil, a pinch of salt and, to taste, 2 ice cubes, which will make the pesto more brilliant. Peel the potatoes and mash them in a bowl, then mix in the flour, a pinch of salt and pepper to obtain a dough; take a large walnut and gently flatten it in your hands to form a disc, place 1 tablespoon of filling in the center, turn over the dough as if to make an arancino, then flatten it again giving it the shape of a biscuit: thus prepare another 7 crackers.

Grease a non-stick pan with oil and cook the biscuits for 2-3 minutes per side. Bring them to the table with the pesto and complete with some toasted pine nuts.

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