Tag: cuisine

Orange and almond cake, Beatrice's recipe – Italian Cuisine

The recipe of the orange and almond cake prepared for us by our stylist Beatrice Prada

The orange and almond cake is the perfect snack to celebrate this season's nectar with goodies and taste. To prepare it for us, our stylist Beatrice Prada which cheered our afternoon in late February by serving it with a bright traditional service that illuminates the energy of the orange and brings the sun to every home.

The recipe for Beatrice's orange and almond cake

Ingredients:

120g of almond flour

30g + 120g of butter

100g + 100g of sugar

70g of 00 flour

4 eggs

3 small oranges

2 tbsp lemon juice

1 sachet of yeast

1 125g jar of yogurt

1 pinch of salt

Method:

Preheat the oven to 180 ° C and line a 24 cm diameter mold with parchment paper.
In a saucepan mix 30g of butter, 100g of sugar and lemon juice, over medium heat caramelise for about 4 minutes from the boil until it starts to brown; then pour on the bottom of the mold.
Cut the oranges raw and place them on the bottom of the mold over the caramel.
In a large bowl mix almond flour, 00 flour, yeast, salt and a grated lemon zest
In another bowl (better still in the planetary mixer) mix 120g of butter with 100g of sugar, add one egg at a time and yogurt; then add the flour mixture and mix well.
When the mixture is well homogeneous, pour into the mold and bake for 45/50 minutes.

Baked pasta shells – Italian Cuisine

A typical dish of traditional Italian cuisine, perfect for Sunday lunch. Here's how to prepare delicious baked pasta shells

At Sunday lunch there are dishes that are real must-haves: le lasagna, i stuffed cannelloni, but also the baked pasta, that is, pasta "pasticciata" with meat sauce and then au gratin in the oven. Real delicacies!

A much more scenic variant, but equally tasty are the baked pasta shells, or conchiglioni stuffed with meat sauce and stringy cheese.

Do you want to impress your guests with this inviting single dish? Below we provide you with the recipe complete with ingredients and procedure, while in our gallery we give you some suggestion for variations to try.

Baked pasta shells: the ingredients

To prepare the baked pasta shells, you need: 300 g of conchiglioni, 600 g of tomato sauce, 30 g of Parmesan cheese, 60 g of golden onions, 125 g of minced pork, 400 g of cow's ricotta, 1 egg , 125 g of ground beef, 250 g of mozzarella, 45 g of red wine, salt and pepper to taste, extra virgin olive oil to taste, 1 clove of garlic.

Baked pasta shells: the process

Let's start by preparing the sauce. Chop the onion finely, then fry it in a pan with a drizzle of oil. Add the tomato sauce, salt to taste and then cook on a low flame for about 40 minutes, covering with the lid. If the sauce dries too much, add some water. Meanwhile, cut the mozzarella into 7 thin slices; the remaining part, cut it into cubes.
Now it's up to meat: in a pan brown the garlic clove in a drizzle of extra virgin olive oil, then add the two types of ground beef. Brown them, letting the bottom dry, but without making the meat stick.
Meanwhile, put the pasta water on the fire and bring to the boil. Once the meat sauce is dry, blend with the red wine, season with salt, thicken the liquids and turn off the heat.
Boil the conchiglioni, or rather drain them halfway through the cooking time. Put them in a pan, finish cooking them with a little oil, then put them on a tray, leaving them to cool.
Now it's up to stuffed: in a bowl add ricotta, diced mozzarella, meat, grated Parmesan cheese, beaten egg, salt and pepper. Stir until you get a mixture with which you will have to go to fill each shell.
In a baking dish, place a first layer of tomato sauce, then stuff the conchiglioni and place them on the tomato base. Once the surface is completed, veil the conchiglioni with other tomato sauce, garnish with mozzarella slices, other grated Parmesan cheese and a sprinkling of pepper. Preheat the oven to 220 ° C and bake for about 20 minutes. Serve hot.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/baked-pasta-shells-italian-cuisine html

Baked Broccoli – Baked Broccoli Recipe – Italian Cuisine

First clean the broccoli, removing the central stem and dividing them into florets, then rinse them well under running water.

Prepare the other ingredients: wash and cut the tomatoes into wedges, cut the olives into slices, soak the raisins in hot water and squeeze them slightly, then add them to the desalted capers and pine nuts.

Arrange the broccoli florets on the baking tray lined with parchment paper, then add cherry tomatoes, olives, capers, raisins, pine nuts, a pinch of salt and chili pepper.
Complete with oil and pecorino, then bake for about 20 minutes at 200 ° C in a preheated convection oven.

Baked broccoli is ready: you can serve it hot, warm or cold.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/baked-broccoli-baked-broccoli-recipe-italian-cuisine html