Tag: chips

Pain suisse with dark chocolate chips – Italian Cuisine

Pain suisse with dark chocolate chips

Pain suisse, the preparation

P.for the pasta: 375 g of Manitoba flour (+ the one for the worktop) – 40 g of sugar – 15 g of brewer's yeast – 2 tablespoons of milk – 4 eggs -200 g of butter – 1 untreated lemon – salt

To fill and glaze: 350 g of custard – 100 g of chocolate chips – 1 yolk – 2 tablespoons of fresh cream – 50 g of sugar

1) For the pasta, collect in the bowl of the mixer the flour and the crumbled yeast dissolved in warm milk with a pinch of sugar; add the eggs shelled and lightly beaten with the grated lemon zest, the remaining sugar and a pinch of salt.

2) Work a bit of the dough, then add the soft butter, a few pieces at a time, leaving the mixer running.

3) Transfer the dough on the floured work surface and form a ball; transfer it in a bowl, cover with a sheet of cling film and let it rise for 2-3 hours in a warm, but not too hot place, to prevent the butter contained in the dough from melting.

4) Roll out the dough on a sheet of lightly floured baking paper forming a rectangle of about 45×35 cm: transfer it on a plate leaving it on the paper, cover with a sheet of film e transferred in the fridge for 1 hour.

5) Stuffed the rectangle of dough by distributing the custard on the surface, leaving a couple of cm free on the long sides. Sprinkle with chocolate chips, then folded up the dough, bringing one long side over the other.

6) With a long sharp knife obtained 12 slices and fix them spaced on two plates lined with baking paper; brush them with the yolk diluted with the cream e cook in the oven at 180 degrees for about 20 minutes. 5 Prepare meanwhile, a glaze by dissolving 50 g of sugar in 50 ml of water in a saucepan; and brush the freshly baked desserts.


Posted on 09/29/2021


Vodka fish and chips with Bloody Mary mayonnaise – Italian Cuisine

Vodka fish and chips with Bloody Mary mayonnaise

Vodka fish and chips with Bloody Mary mayonnaise, the preparation

1) United with mayonnaise tomato paste mixed with Worcestershire sauce, a few drops of Tabasco and lemon juice. Jumbled up and keep the sauce in the fridge.

2) Peeled all potatoes, cut them sticks put them on in a large bowl covered with water at room temperature. Cut the fish in regular pieces. Shelled the egg separating yolk and egg white.

3) Mixed in a bowl the flour with the yeast, unite the yolk diluted with a little cold beer from the fridge; add the rest of the beer and the ice-cold vodka. In the end incorporated the egg white, whipped until stiff.

4) Drain the potatoes e dry them well with a clean towel. Fry them in plenty of hot oil until golden and crunchy. Drain them on fried paper e keep them in a hot oven at 100 °, with the door ajar, while fry the fish.

5) Immerse the pieces of fish one at a time in the batter e dip them in hot oil. Turn them to gild them on both sides, drain them on other fried paper e salt them. Serve them with the potatoes, salted, and the sauce.


Posted on 09/21/2021


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Packet of red chips and corn on the cob, prawns – Italian Cuisine

Packet of red chips and corn on the cob, prawns

Packet of red chips and corn on the cob, prawns, preparation

1) Clean the panicles with external bracts (leaves), cut them with 2 cm washers e dip them in boiling salted water 2 minutes. Wash potatoes, cut them in the middle and cook them steam 8-10 minutes. Wash the cherry tomatoes e cut them in the middle.

2) Put peeled and sliced ​​garlic in a saucepan with butter; as soon as it starts to brown, let it cool and add the lemon juice.

3) Prepare 4 sheets of baking paper measuring 30×40 cm; distribute yourselves shrimp (or shrimp), potatoes, corn on the cob and tomatoes. Season with garlic butter, thyme, salt and pepper. Close the cartocci e bake them 12 minutes. Serve them immediately.


Posted on 09/16/2021


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