Tag: Cover

Strawberry tart: the cover recipe and other 10 not to be missed – Italian Cuisine

Strawberry tart: the cover recipe and other 10 not to be missed


The queen of our May issue is a classic and alternative strawberry tart at the same time. Here is the recipe and a collection of other versions to try (and eat!)

Strawberries, strawberries and more strawberries. Our cover recipe from May it is a true hymn to the sweetness of this fruit, made even better by the base that embraces it. A particular pastry that focuses on macaroons to obtain even more fragrance and taste, perfect to contain the rich cream made with fresh cream, sugar and more strawberries: an idea that revolutionizes the classic approach to the traditional fruit tart that includes a filling with custard or whipped cream.
But this it is not the only strawberry tart that we have prepared. Rather, we can say that we have published many in these years, all different from one another.

In fact, the basic ingredients allow us to have fun with simple and creative variations at the same time ready to highlight the sweet freshness of the most awaited fruit of spring, but also of play with its intense color.
The bright red that will characterize your tart can also be the right inspiration to prepare the table where you will serve the strawberry tart. Among the most suitable color combinations we find the shades of green, purple, pure white, pink and red itself. That is never enough, it gives energy and is irresistible.
Ready to become real masters in the preparation of this cake?
In the gallery below our recipe on the cover of "La Cucina Italiana" in May and a collection of 10 strawberry tarts we have prepared in the past years. Let's prepare them all!

Browse the gallery

#CucinaLa Cover: we challenge you at the Milan Food Week stoves – Italian Cuisine

#CucinaLa Cover: we challenge you at the Milan Food Week stoves


You are ready to become protagonists in the kitchen with the recipes of La Cucina Italiana? We are waiting for you at Milan Food Week from 2 to 8 May with two unmissable events!

Some lucky ones among you readers will be selected for cook the recipes of our covers: the strawberry tart from our new May issue and, surprisingly, other cover recipes published in the last ten years.

Where is it? On two exceptional stages of Milan Food Week: the first appointment will be held at the Stage Kitchen in Piazza Duomo, the 4 May from 11.30 to 13; the second will be held instead in the Lifestyle Kitchen at CityLife Shopping District, in Piazza Tre Torri, the8 May from 7.30pm to 9pm.

To participate, write an email to event@lacucinaitaliana.it, indicating the date on which you wish to participate. If you are drawn, we will contact you with a confirmation email.

To start getting into the mood, La Cucina Italiana is also waiting for you from April 29th to May 5th, with a Photo exhibition which will celebrate both the evolution of Italian taste, with a series of images of the magazine of the last ten years, and the evolution of the city of Milan through the photographs of Luca Binetti.

Don't forget to practice and post your strawberry tart on social media, using the hashtag #cucinalacopertina!

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

by Pam on June 23, 2013

I wanted a healthy and delicious side dish to pair with the chicken and asparagus I was serving for dinner. I found some quinoa, shallot, and garlic in the pantry along with some chicken broth. I also found some chives, parsley, and toasted pine nuts in the refrigerator. I loved the fresh flavor the herbs gave to this side dish and the salty crunchy pine nuts added great texture and taste. We all, kids included, loved this quinoa and gobbled it all up.

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.



Ingredients:

2 tsp olive oil
1 shallot, finely diced
1/2 cup of quinoa
4 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

Directions:

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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