Tag: cuisine

Recipe Parsley and almond sauce – Italian Cuisine

Recipe Parsley and almond sauce


  • 140 g extra virgin olive oil
  • 60 g peeled almonds
  • 40 g clean parsley (leaves only)
  • 30 g vinegar
  • 3 pcs pickled gherkins
  • 2 pcs teaspoons of mustard
  • 1 pc firm egg white
  • salt

For the recipe of parsley and almond sauce, blend the parsley with the other ingredients until you get a sauce with a nice bright green color.

Sicilian Cannoli Recipe, classic recipe – Italian Cuisine

Sicilian Cannoli Recipe, classic recipe


  • 120 g flour
  • 35 g Marsala
  • 25 g dry white wine
  • 15 g sugar
  • 15 g butter
  • 5 g cocoa
  • 5 g ground coffee
  • 1 pc albumen
  • peanut oil
  • salt
  • 600 g sheep's milk ricotta
  • 200 g icing sugar
  • 70 g candied orange peel
  • 50 g chocolate drops
  • orange flower water

For the Sicilian cannoli recipe, mix the flour in a bowl,
cocoa, coffee, sugar and a pinch of salt; add the soft butter into small pieces, the Marsala, the wine and mix the ingredients until you get a homogeneous paste; cover it with cling film and place it to rest in the refrigerator for 2 hours. Roll out the dough to 1.5 mm thick; cut it into 16 discs (ø 9 cm) and stretch them slightly to give it an oval shape; wrap them in cylindrical molds (ø 2 cm) with oil; brush the ends of egg white and overlap them to close the cannoli. Fry in plenty of hot oil (170 ° C) for a couple of minutes; Drain them on kitchen paper and let them cool completely.
FOR THE FILLING: Soften the ricotta by mixing with a whisk, then add the icing sugar.
Chop the candied orange peel and incorporate it into the filling together with the chocolate drops and 2 of orange flower water. Stuff the now completely cooled cannoli, decorate them to taste with chopped pistachios and icing sugar and serve immediately, to taste them crunchy.

Cardinals – Cardinals of – Italian Cuisine

»Cardinals - Cardinals of Misya


Start preparing the cakes: in a bowl, combine eggs, sugar, vanilla and grated lemon peel.
Work with the whips fiuno to obtain a well-assembled mixture, then add oil and milk flush, still continuing to whisk, and finally also add flour, starch and yeast.

Once the mixture is smooth, fill the cups 3/4 and bake.
Cook for about 15 minutes at 180 ° C, take it out of the oven and let it cool.

Then prepare the pastry cream: work the egg yolks with the sugar, then add milk and flavorings and start to heat.

Then add the flour and work with the whisk until the cream is well thickened.
Let it cool completely.

When cakes and cream are both cold, you can resume with the recipe.
With the blade of a small boxcutter, cut out the central part of the cakes, tilting the blade to obtain the crumb cones.

Stretch the alchermes with water, then, carefully, wet only the inside of the cakes, so as to leave the outer outline of neutral color.
Then fill with the cream to fill the holes.

Also wet the cones in the alchermes, coloring them evenly, then place them on the cream, exerting a slight pressure.

Your cardinals are ready: you can serve them immediately, but if you can wait, letting them rest in the refrigerator for at least 6-8 hours, they will be even better!

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