Tag: Cream

Sammontana panettone ice cream #DaAssaggia – Italian Cuisine


We can't wait for Christmas, but in the meantime we are our Christmas spirit is already loading! Sammontana presents the new Christmas Spirit line, with new flavors to experience the magic of the Holidays

The Christmas it is the most magical moment of the year. The lights, the gifts, the happiness of being together with loved ones … and of course the delicacies to be enjoyed during the Holidays!

To celebrate all this, Sammontana presented a new one limited edition which takes the Christmas spirit to a new level. If you love the taste of panettone, get ready to savor it even in a delicious ice cream to taste this year.

The Tuscan company, with over seventy years of experience in the world of ice cream, continues its journey into the flavors and excellence of our country. The new line Christmas spirit celebrates the dessert that cannot be missing on Italian tables at Christmas: panettone is transformed into one ice cream cream with pieces of panettone and sultanas, to be enjoyed simply or combined with traditional desserts.

Not just a new one Jar in which to sink the spoon, but also one ice cream cake to share with the family.

Recipe Warm cream of “burnt” aubergines with octopus and croutons – Italian Cuisine


  • 3 eggplants
  • 680 g octopus
  • 200 g wholemeal bread
  • 12 yellow cherry tomatoes
  • dill
  • lemon
  • apple cider vinegar
  • extra virgin olive oil
  • salt

For the recipe of the warm “burnt” aubergine soup with octopus and croutons, immerse the octopus in boiling water, together with the juice of a lemon. Cover and cook for 45-50 '. Then let it cool completely in the cooking water.

Peel the aubergines and bake them at 200 ° C for about 1 hour: the skin must be scorched. Remove the octopus from its water, clean it from excess skin and cut it into small pieces. Cut the bread into cubes, season with a drizzle of oil and salt and toss in the pan until it becomes crunchy.

Remove the aubergines from the oven, drain them from their water, cut them in half and hollow them out to obtain the pulp. Blend it with a pinch of salt, 4 tablespoons of oil and 2 of apple cider vinegar, obtaining the cream. Serve with the octopus, crispy bread cubes and halved cherry tomatoes. Top with chopped dill.

How to prepare the apple and cream tart – Italian Cuisine

How to prepare the apple and cream tart


Simple, fragrant and appetizing: here's how to prepare a delicious tart among the most classic

Originally from western Asia and known in the old continent since the times of the ancient Romans, the apples they are also a perfect fruit for desserts.

Nutritional values ​​of apples

Rich in water, protein, calcium, phosphorus and vitamins A, B1, B2 and C, apples also contain very little fat. They are allies of our health, as one of the most famous sayings of popular wisdom says, but beware: apples and pears also contain fermentable sugars which can have harmful effects on people with flammable colon.

The apple and cream tart: the ingredients

One of the simplest and most appetizing recipes to prepare with apples is the tart with the cream. You need 400 grams of flour, 300 grams of granulated sugar, a lemon, a spoonful of baking powder, 100 grams of butter, two eggs for the pastry and two more for the custard, half a liter of milk, twenty grams of sugar to icing and two medium-sized apples.

The shortcrust pastry recipe

First, put the butter into small pieces and one hundred grams of sugar in a large bowl. Mix everything well, adding the eggs and grated lemon zest and continuing to mix. Gradually add the sifted flour (about 350 g) together with the yeast: when the pastry it will be smooth and homogeneous, a ball is formed with the mixture made and wrapped in a sheet of cling film, to rest in the refrigerator for about an hour.

Apples and cream together

Meanwhile wash, peel and cut the apples into thin slices, cooking them in a pan for about ten minutes over high heat with three tablespoons of sugar and a few drops of squeezed lemon. At this point, in another bowl (or saucepan) put the egg yolks and the remaining sugar, adding more flour to improve the density of the mixture. Then move on to milk, to be heated slightly and poured, while still hot, into the preparation: mixing again one will be born custard to thicken over low heat until it reaches the desired consistency. Helping you with a rolling pin, then, roll out the dough on a floured pastry board and gently place it inside a cake pan buttered. Mix the apples with the cream and pour them into the same pan; with the leftover pastry prepare the strips for surface decoration. Bake at 180 degrees for 30 minutes, let it cool, sprinkle the cake with icing sugar and serve.

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