Tag: crispy

Crispy Sandwiches – Salt & Pepper – Italian Cuisine

Crispy Sandwiches - Salt & Pepper

1) Transfer Nutella in a bowl, cover it with film e put it on in the fridge for a few hours until it solidifies.

2) Aligned slices of bread on a cutting board and, with a shaped pastry cutter, obtained 8 molds (flowers or the design you prefer); subdivide the Nutella solidified in the center of 4 bread flowers, cover them with the remaining ones e press lightly with the palms of your hands so that the bread adheres as much as possible.

3) Shelled eggs in a bowl, beat them just, slowly dilute with milk e keep beating until the latter is completely amalgamated.

4) While melt butter in a non-stick pan,pass quickly the sandwiches prepared in the mixture of eggs and milk and put them in the frothy butter. Fry them turning them gently a couple of times with a spatula until they are golden and crisp. Take them off from fire, sprinkle them with icing sugar and serve immediately.


Posted 02/02/2022


Crispy artichokes: all the recipes – Italian Cuisine

Crispy artichokes: all the recipes

There are so many ways to make this side dish even more delicious and every family has its own. Here is a roundup of cooking to try

We bet that every family has their own way to make the artichokes crunchy on the outside and very soft on the inside? There are, for example, those who simply flour them, those who pass them in flour and then in the egg, the grandmother who prepares a batter, the sportswoman who bakes them in the oven … We have collected (almost) all the recipes to prepare artichokes, now all that remains is to taste them.

Crispy artichokes: traditional recipes

Although the ways to make artichokes crunchy are almost endless, there are three best-known recipes: artichokes alla giudia, alla romana and fried. The first are fried Whole and served upside down, like a large blossomed flower from which to detach the crunchy leaves and munch them before reaching the heart. The Roman-style artichokes, on the other hand, are cooked baked with parsley and mint, while the fried ones are dipped in one flour and egg batter and cooked in boiling oil.

Artichoke “cutlets”

Artichokes, eggs and breadcrumbs: this is another way to obtain crispy fried artichokes, using exactly the same method as the Milanese or Viennese grappling with the famous cutlet. Using the Flour instead of breadcrumbs, the so-called gilded artichokes: the vegetable slices are passed first in thebeaten egg with a pinch of salt and then in the Flour, before being plunged into oil boiling.

Fried artichokes: batter recipes

Among the recipes for fried artichokes, one of the most famous is that of artichokes in batter, which can be prepared with, but even without eggs thus becoming a side dish also suitable for vegans. For the classic batter, just incorporate about 40 g of Flour to two egg beaten. Another way to get crispy fried artichokes in the same "style" is with Tempura, a typically Japanese method of frying in batter. A batter without eggsinstead, it is obtained by mixing about 8 tablespoons of Flour with 200 ml of sparkling water very cold. If, on the other hand, you are looking for a recipe for gods very tasty fried artichokes, try the beer batter mixing a egg with 50 g of Flour and then adding five glasses of blonde beer.

Crispy artichokes without frying

Both artichokes breaded with eggs and breadcrumbs and those with eggs and flour can be also cooked in the oven. If you want to make sure they don't stay raw, you can too blanch them before breading them. To obtain the same result, but speeding up the times, you can also prepare the artichoke Gratin. Cut the artichokes into slices and arrange them in a lightly greased baking tray or covered with baking paper, cover with beaten egg it's a mix of grated bread, parmesan and aromatic herbs before baking.

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Recipe Crispy bread with raspberry compote – Italian Cuisine

Raspberry compote with spring onion and vinegar: delicious on crispy bread sheets or with roasted meats

  • 500 g raspberries
  • 100 g carasau bread
  • 100 g fresh cream
  • 50 g shelled pistachios
  • 30 g brown sugar
  • 15 g fresh ginger
  • 1 spring onion (green part)
  • red vinegar
  • salt
  • pepper

For the recipe of crispy bread sheets with raspberry compote, start by cutting the raspberries in half.
Collect them in a saucepan with the onion, peeled and very thinly sliced, the peeled and chopped ginger, the sugar, 2-3 tablespoons of vinegar, salt and pepper.
You do simmer for 10 minutes. Balance the taste of the compote with more vinegar and / or salt. Turn off and let cool.
For the aperitif served with crusty bread, whipped cream and chopped pistachios.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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