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Pasta kataifi: crunchy honey delight – Italian Cuisine


The kataifi is not just a particular filamentous pasta, but also an excellent Greek dessert

One of the most famous sweets in Greece, after the whole yogurt with honey and nuts, is certainly the kataifi which takes its name from the pasta that is used to prepare it.

What is kataifi pasta?

It's about a preparation based on flour and water and is a typical ingredient of Greek and Middle Eastern cuisine.
In practice it is a phyllo dough cut with very thin threads that becomes croccantissima once cooked.
It is not easy to prepare it at home, but you can find it in stores specialized in ethnic food and in large supermarkets in the frozen department.
It is generally used as a wrapping in many preparations and filled with dried fruit as in the recipe that we propose or with other ingredients also salty, such as shrimp, to make delicious finger food appetizers.

The recipe of the Greek kataifi

To prepare this delicious dessert you must first of all make honey syrup by dissolving 200 g of honey with two tablespoons of water, 50 g of sugar and a lot of cinnamon powder. Add also the whole rind of a lemon to give perfume and then let it cool for good.
Separately chopped 180 g of walnuts with a spoon of brown sugar, an egg and another cinnamon.
Roll out the kataifi dough to get longer coils and put a little stuffing at the base of each one.
Roll up and place each roll inside a buttered oven dish.
Sprinkle everything with melted butter and bake at 180 degrees for 30 minutes.
Once the kataifi is baked, sprinkle everything with the honey syrup prepared at the beginning.
You can also stuff with other dried fruit.
The kataifi is excellent with pistachios and almonds instead of walnuts.

How to make the crunchy, the dessert of the eve – Italian Cuisine


It is one of the desserts that can not miss on the tables of the Feasts: almonds, hazelnuts or walnuts, the crunchy is perfect as a meal accompanied by mandarins. And you can prepare at home in ten minutes. Try!

It is the classic dessert that is prepared in every part of Italy at the same time, the day before Christmas, as tradition dictates: the crispy, the amber-colored bar which contains almonds or other dried fruit in it and which it is impossible to resist, mouthful after bite. In Naples, the custom wants the crispy to have the shape of a basket which is then decorated with struffoli or other colored sugared almonds. In the rest of Italy it is cut in rectangles or lozenges and prepare with walnuts, almonds, hazelnuts, pistachios and pine nuts.

Just three ingredients for a load of taste and … calories!

Sugar, honey and dried fruit: these are the three magic ingredients that give life to an irresistible cake. Have you tried it too? Once you taste a piece of it, you'll never stop eating it. Be careful though, because the crunchy is very caloric: 100 g make more than 400 calories! Treat yourself to this dessert only a few days a year, so as not to make you feel guilty!

Crispy xxx

Honey. How to choose it.

The honey that is used for the preparation of the crunchy must have a delicate and almost neutral taste, not to overwhelm that of dried fruit. Hence the less aromatic ones, like the millefiori, the acacia, or those of the legumes, should be chosen. Avoid chestnut honey, too intense, or strawberry, too particular.

Our crunchy recipe with almonds

Ingredients

150 g of sugar

100 g acacia honey

350 g shelled almonds

1 whole lemon

oil to grease

Method

Blanch the shelled almonds in a pot with plenty of water for 3 minutes, then drain, leave to cool and peel with your fingers. Spread the almonds on a covered pan and toast them in the oven at 180 degrees for 5 minutes. Meanwhile, put the sugar and honey in a saucepan and melt them until the mixture has reached 130 °. At this point add the almonds, mix well and let it cook everything up to the temperature of 170 °, no further because at that point the caramel would become bitter. Spread the mixture on a baking sheet covered with greaseproof baking paper and help yourself with this operation with a whole lemon, so that the scent remains on the crisp. Before the crisp solidifies completely, cut it into rectangles.

Scallop Recipe with crunchy vegetable mix – Italian Cuisine


  • 8 g red-tailed chard
  • 12 scallops
  • 4 radishes
  • 2 carrots with leaves
  • a stalk of celery
  • dry white wine
  • fish soup
  • lemon
  • Orange
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the scallops recipe with crunchy vegetable mix, clean the carrots, keeping aside the leaves; peel them, cut a few strips with a potato peeler and reduce the rest to oblique slices. Cool the carrot leaves in ice water. Cut the celery stalk into rings, keeping the leaves aside. Slice the radishes very finely and dip them in iced water. Wash and cut the chard, removing the leaves and keeping only the red coast. Season the radishes, carrots, strips of celery and carrot with vinegar and salt. Sauté the carrot slices, the celery stalks and the ribs for a couple of minutes in a pan with a veil of oil, blend with 2 tablespoons of white wine, season with salt and pepper and continue cooking for another minute, then cover the vegetables with fish stock and cook for another 5-6 minutes; turn off the heat and add a little grated lemon and orange peel.
For the scallops: clean them, remove the coral, and scald in a pan with a little oil, a pinch of salt and pepper for a minute, turn them on the other side and continue cooking for another 10 seconds. Spread the vegetables cooked with a little of their cooking liquid in the dishes, lay the scallops, complete with raw vegetables and brought to the table.