Tag: cook

Cook the cover: prepare your Winter Cake – Italian Cuisine

She's the protagonist of our February issue and it's too easy not to try it!

There biscuit cake and lemon cream by Giovanni Rota, called Torta d'Inverno, is the star of this month. A prescription simple, to be prepared with a few ingredients that are never lacking at home: eggs, sugar, flour, dry biscuits and lemons.

Do not you have a rectangular mold? It does not matter, do it with what is there, flavor it to taste or use the type of biscuit you prefer. We at the office have already tried, preparing some customized versions with what we found in the fridge and in the pantry.

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With its bright colors and the vitamins of lemons, this cake is the winter sun that you can not absolutely lose yourself. Why? It's good, it makes you happy and you do not need to go shopping to prepare it.

For all these reasons we challenge you to cook it, even with small personal variations, and to share it with all the people you love, but also with us.

Post the photo of your cake on Instagram by February 24th, telling us how you got away and if you customized it, using the hashtag #cucinalacopertina and tag @lacucinaitaliana. The best photos will be selected and published on the site: will you be able to prepare a real cover cake?

The Winter Cake recipe

Ingredients

150 g granulated sugar
60 g dry biscuits
20 g flour
4 lemons
3 eggs
powdered sugar

Duration: 1 h 45 min
Level: Middle
Dose: 4 people

Method

For the biscuit and lemon cream cake recipe, cut the lemons in half; make some thin washers to hold as the final seal, then squeeze them, obtaining 120-130 g of juice. If you do not like sour flavors, reduce the juice dose to 80-90 g for a more delicate result. Mix the eggs with the granulated sugar and the flour; add the lemon juice, little by little. Thicken the mixture over the heat, stirring it, for 10-12 minutes.
Cover a rectangular mold (25 × 10 cm, h 4 cm) with baking paper; form a layer with 50 g of biscuits; crumble those that remain and use them to fill the cracks between a biscuit and another.
Pour the lemon cream over the biscuits and bake at 170 degrees for about 15 minutes. Turn out the cake with the baking paper of the covering and let it cool in the fridge for an hour. Garnish it before serving with the lemon washers and a sprinkling of powdered sugar.

How to cook pumpkin gnocchi – Italian Cuisine

The gnocchi are one of the pastes made at home simpler, often prepared with the help of the children, but that hides the pitfalls in the dough. Following our advice though cooking pumpkin gnocchi will become a breeze.

How to cook pumpkin gnocchi: the recipe

There are two schools of thought: pumpkin and potatoes or just pumpkin. Also onegg There are discordant opinions. We leave you in order not to unleash any factions two different recipes to prepare the pumpkin gnocchi: the one with gnocchi, potatoes and without egg and the one of only pumpkin, but with the egg.

How to cook pumpkin gnocchi: mistakes to avoid

Before approaching the preparation of this pasta, let's review the good groundwork. Better to cook the baked pumpkin, so that do not absorb too much water, returning dumplings too soft (or a dough to which you have to add too much flour). For the same reason, it is better to lose a few minutes more let the cooked pumpkin pulp drain well, to eliminate all the excess liquid.
Whether you use only the pumpkin or prepare them with potatoes and pumpkin, regardless of the addition of the egg, you do attention to the flour: using too much will make gnocchi hard, too little will make them break up in cooking, giving you back a kind of mashed down. Rigate the gnocchi it is not a habit (or a way to entertain children). Whether you turn them over with your thumb, you pass them on the classic wooden board, on the fork prongs or on the grater, the purpose is only one: make the gnocco sauce better adhere.
Let the gnocchi rest before cooking. So, if there is an uncontrollable desire for this fresh pasta, it is better to have a supply that is always ready in the freezer to use.
There cooking it's a fundamental step: do not be distracted, do not check that notification on your phone. Bring salt water to a boil, dip the gnocchi and drain them as soon as they come to the surface.

All seasonings for pumpkin gnocchi

This is the answer par excellence to the question "how to eat pumpkin gnocchi": that is, what they are the best condiments to enhance this homemade pasta.
The classic is essential butter and sage or a timeless tomato sauce. In both cases the sprinkling of Parmesan or Parmesan cheese is the perfect finish of the dish.
Pumpkin gnocchi goes well with even richer condiments as one fondue of taleggio or a walnut pesto, flavored with truffles for the most gourmet. Cheese lovers should try them with del fossa cheese and fresh herbs (like thyme and rosemary) or with gorgonzola and walnuts, while we are here. And to surprise, skip your gnocchi in melted butter, serve them and sprinkle with bitter cocoa to play between sweet and savory.

It's easy to say pumpkin

But what is the most suitable pumpkin for gnocchi? We said that l'Water is our worst enemy, so you have to choose one from dry pulp. Pumpkin violin, butternut, pumpkin from Ferrara, the pumpkin of Mantua or that of Chioggia are the most indicated.

Text by Alessia Calzolari

how can you cook this vegetable – Italian Cuisine

Typical of winter, the red cabbage has so many properties and is consumed in many different ways to be an indispensable vegetable on the tables. Here are some ideas to prepare it

It looks like savoy cabbage but it has an intense color and a more aromatic taste: it is the red cabbage, a typical vegetable of the winter season, which can be prepared in many different ways. Have you seen it at the market but have not dared to buy it yet? Do not worry: bringing it to the table is simple and enriches every dish with warm and special nuances. Here are some ideas for you.

The properties of red cabbage

The red cabbage it's really a precious product. Where to start? It is rich in C vitamin and is therefore an aid in the colder periods to counteract the seasonal illnesses and prevent them. It contains many antioxidants and therefore fights free radicals, responsible for the premature aging of cells. It's good to heart is bones, is little caloric and has a large amount of a named amino acid glutamine, which reduces the inflammations due to gastrointestinal ulcers. Consume it frequently during the winter, even if you are in pregnancy, because the anthocyanins it contains prevent circulation problems.

How to keep the bright color of red cabbage

The color of the red cabbage is its typicality and is therefore an element to take into account when cooking, because it turns easily to the blue or a brown off if cooked too long. To maintain its liveliness used in cooking a acid ingredient, as the lemon or thevinegar. It is indeed delicious, for example, prepared in sweet and sour, simply stewed in the pan then add vinegar and sugar.

Recipes with raw red cabbage

Once cut in half and eliminated the hardest central part, the red cabbage is easily cut. With a knife slice it in strips that, especially if it should be eaten raw, will be very thin. You can start to taste it for the first time in salad, combined with other types of raw vegetables for example, or with seeds is citrus fruits as in the recipe ofRed cabbage salad with orange. It is a delicious side dish also for le raw meats, as in the case of Carpaccio with red cabbage, which is really fresh and light, ideal for those on a diet. Or inside a hamburger to give color. To impress your friends during a light and colorful dinner? A pokè bowl Hawaiian, with many fresh ingredients, including red cabbage, and raw fish in small cubes.

Recipes with cooked red cabbage

If the stewed red cabbage it is delicious, it also becomes it transformed into sauerkraut to accompany the preparations of meat typical of winter, like shin, rolls, game, together with mashed potatoes or roasted potatoes. Do you want to try a soup different from the usual velvety? There cream of red cabbage with barley and egg It is a complete and substantial single dish. A different combination? That of red cabbage and fish: try the Sea bass in butter with red cabbage or the Sauté of scampi and red cabbage.