Tag: cinnamon

Cinnamon flowers with lemon mascarpone cream – Italian Cuisine

Cinnamon flowers with lemon mascarpone cream


1) Arrange the flour on the work surface, paid in the center 2 eggs beaten with orange juice, 1 tablespoon of sugar and cinnamon and work the mixture until you get a smooth and elastic dough. Formed a ball, wrap it up with plastic wrap and let it rest for at least half an hour in a warm place.

2) Roll out the thin dough with the appropriate machine (if you do not have it, use a rolling pin), then cut out many discs of 2 different diameters (6 and 4 cm). Engrave the edges with radial cuts of 1.5 cm. Overlap small discs to large ones, pressing the center with a finger to make them adhere and forming many flowers. Fry the flowers in plenty of hot oil, drain when they are golden and let them dry on paper for fried.

3) Shelled the remaining egg, whip the egg white and keep it aside; mounted also the yolk with the remaining sugar and the lemon zest, then add the mascarpone first, then, delicately, the egg white. Arrange in the center of each flower a teaspoon of cream and serve the sweets with the remaining cream aside.

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Posted on 30/01/2022

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Chestnut tagliatelle with baked onions, sage and cinnamon – Italian Cuisine

Chestnut tagliatelle with baked onions, sage and cinnamon


1) Pour the flour into a fountain on the work surface and create a dimple in the center. Shelled the eggs, one at a time, and slide them gradually to the center of the fountain. United a pinch of salt and lightly beat the eggs with a fork to mix the yolks with the whites. Jumbled up with your fingertips, gradually incorporating the flour. Knead for at least 10 minutes, then form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

2) Peel the onions, slice them and transfer them to the baking tray lined with baking paper. Salt, pepper, add the bay leaves, a drizzle of oil and bake at 200 ° for 20 minutes, turning them a couple of times.

3) Divide pasta in 4 portions, flour them on the work surface and pass each one through the rollers of the appropriate machine, gradually reducing the thickness until a thin sheet of about 2 mm is obtained. Obtained then the noodles by placing the appropriate die in the machine.

4) Dissolve butter with sage leaves, cinnamon, a pinch of salt and a grind of pepper.

5) Meanwhile cook the pasta in boiling salted water for 2-3 minutes, drain it al dente and transfer it to a large bowl: unite still hot onions (remove the bay leaf) and cinnamon and sage butter. Complete with grated Parmesan cheese and serve.

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Posted on 12/30/2021

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Cinnamon rolls with icing: our recipe – Italian Cuisine

Cinnamon rolls with icing: our recipe


Cinnamon rolls, preparation

1) For the pasta: crumble the yeast in a small bowl with 2 tablespoons of warm milk and a pinch of sugar. You do rest for 10 minutes.

2) Work the flour with the baking powder, the rest of the warm milk, the beaten egg with 100 ml of water and the leftover sugar, the lemon zest and 8 g of salt in the bowl of the mixer, until you get a homogeneous mixture; then add the soft butter into small pieces, continuing to knead.

3) Cover the container with a damp cloth and do rise for 1 hour in a warm place; then transfer the dough to the fridge overnight (or let it rise out of the fridge until it has tripled in volume).

4) Roll out the dough with a rolling pin in a rectangle of about 50×40 cm and stuff it by distributing the cold melted butter and the granulated sugar mixed with cinnamon over the entire surface.

5) Roll up starting from a long side and cut the cylinder obtained in 16 washers of the same thickness.

6) Arrange the rolls in one baking tray lined with baking paper, cover with plastic wrap and do rise 1 hour. Bake a 180 ° for 25-30 minutes.

7) Dissolve the icing sugar with very little water at a time e distribute the icing on freshly baked rolls.

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Posted on 11/19/2021

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