Tag: cuddle

a cuddle for winter evenings – Italian Cuisine

a cuddle for winter evenings


Looking for an unusual velvety to warm up the evening? Try the sweet potato cream, simple to make and nutritious

There sweet potato, or American potato, has a much sweeter flavor than the classic tuber, a very compact pasta and is also less caloric. It is rich in vitamins, fibers and mineral salts (phosphorus, magnesium and potassium above all), contains antioxidants capable of reducing the glycemia and cholesterol present in the blood. In the kitchen it is suitable for many recipes, be salty, be desserts.

Sweet potatoes can also be used to prepare creams and velvets, without too many skills in the kitchen and without needing too much time. This dish will gently warm the coldest evenings!

Sweet potato cream: the recipe

Ingredients

To prepare this dish and "sweeten" the winter evenings you will need: 500 g of sweet potatoes, 200 g of onion, 500 ml of vegetable broth, salt, black pepper, extra virgin olive oil, grated parmesan, sesame seeds.

Method

Carefully peel the potatoes and cut them into very small cubes. In a non-stick pan, brown the chopped onion and pieces with extra virgin olive oil and, as soon as the onion is golden, add the diced sweet potatoes, a pinch of salt and black pepper and cook for about 7 -8 minutes.

After this time and when the potatoes are slightly softened, it's time to add the vegetable broth (preferably slightly warm) and turn up the heat. The cream of potatoes must cook for at least 20 minutes, preferably with the lid of the pot.

When the potatoes are cooked, just blend them with an immersion mixer and serve the cream in a deep dish, seasoning with a drizzle of extra virgin olive oil, a generous sprinkling of grated Parmesan cheese and sesame seeds.

For an even richer and more delicious flavor – and to give greater consistency to the dish – you can add to the cream of fried bread croutons.

Find out in the tutorial how to enrich sweet potato cream

Crumbled apples: the sweet autumn cuddle – Italian Cuisine

Crumbled apples: the sweet autumn cuddle


In autumn they are a must (and woe to those who touch them!): The snack breaks, the slow ones, with a steaming cup of tea and… aaargh, la cake it's over for this afternoon, and you don't have much time to do it again. No problem: you can prepare one crumbled with apples. Fast, easy, soft, in one word very good! And then, the apples they are a fruit that cannot be missing from the table in autumn.
How to do it? Below the step pass recipeor; in the gallery, however, some Advice for an even better crumble.

Crumbled with apples

Ingredients

To prepare the apple crumble, you need these ingredients. For the shortcrust pastry: 300 g of 00 flour, 100 g of sugar, 100 g of butter, 1 pinch of salt, the zest of 1 grated lemon, 1 egg and 1 sachet of baking powder. For the cream: 50 grams of flour or corn starch, 2 eggs, 100 grams of sugar, 500 grams of milk and 1 sachet of vanilla. For the dough: 2 apples, the juice of half a lemon and 1 tablespoon of sugar.

Method

Start with the apples, cut them into small pieces, place them in a bowl, season with the lemon juice and a spoonful of sugar. Leave to macerate on a low heat for about 10 minutes, then let it cool.
Now dedicate yourself to the custard: in a bowl of cold milk add the flour or corn starch, then start whipping with a whisk. Add the eggs, sugar and vanilla and continue to mix, mixing everything. Take a pot and with the help of a tightly woven sieve, pour the mixture, to be cooked later, over low heat, stirring constantly. Bring to a boil, turn off the heat and then transfer the cream into a bowl, taking care to cover it with cling film in contact with the surface of the cream, to avoid the formation of a skin. Let it cool down.
Now devote yourself to the pastry. In a saucepan, melt the butter over low heat. Meanwhile, in a bowl, combine the flour, sugar, sifted yeast, a pinch of salt and the grated lemon peel. Add the melted butter and the egg and knead with your hands, in order to obtain large crumbs.
In a pan lined with parchment paper, place 2/3 of the dough, pressing lightly. Then, proceed with the cream, to be poured in spoonfuls over the pastry base, leaving about 1 cm from the edges. Cover with the apple chunks and then with the last layer of shortcrust pastry. Preheat the oven to 180 degrees and bake for about 30 minutes. Serve it after letting it rest.

Genoese-style fried milk: like a cuddle – Italian Cuisine


A dessert of the poor cuisine, simple but with a full flavor. Here is the traditional recipe

Perhaps not everyone knows the Genoese fried milk, but all those who have tasted it at least once will remember his perfectly simple but unique taste. It can be enjoyed at the end of a meal as dessert, but in tradition it is part of the Ligurian mixed fried food.

Its origin is to be found in poor Ligurian cuisine and it is part of those traditional recipes that, over time, have made ours rich pastry.

Genoese-fried-milk

How to make Genoese fried milk: the recipe

Here's how to prepare Genoese fried milk

Ingredients

To prepare this dessert you will need: 1 l of whole milk, 150 g of flour, 80 g of sugar, 6 eggs (4 whole and 2 yolks), 1 lemon, breadcrumbs, oil for frying, powdered sugar (optional).

Method

The first thing to do to prepare the Genoese fried milk at home is to whip the 4 whole eggs and the 2 yolks until the mixture is frothy and homogeneous. At this point, the milk and flour (well sieved) and the grated lemon zest are added little by little.

In a saucepan and over a very low heat, the mixture is heated until a very thick and uniform cream is obtained. The preparation continues by pouring the mixture into the pan on a pan greased with oil, until a layer of about 1.5 / 2 centimeters is obtained. The cake is then allowed to cool to room temperature and then put in the fridge (for about 12 hours) to allow it to solidify optimally for frying.

The cream is then delicately cut into diamond shapes with and passed in the egg (preferably only the egg white) and then in the breadcrumbs. Frying must take place in abundant seed oil and it is advisable to immerse one or two diamonds at most at a time. The last step before tasting the fried milk is to sprinkle it with powdered sugar, after drying it with absorbent paper.

Read more tips for enjoying fried milk in the tutorial

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close