Tag: cuisine

White spoon cake – Italian Cuisine – Italian Cuisine

A dessert with historical origins, that tell it "designed" for our magazine by the great stylist Mila Schön in the eighties, and revisited today in a contemporary key.

The result is an impeccable dessert to the eyes and delicious to the palate, to cheer with "More taste" the guests, perhaps at the end of a luculliano Christmas dinner.
And without setting limits to the imagination, you can also experiment with different presentations, perhaps choosing to serve it at the table in individual cups in which the cut biscuits create the base.

Ingredients for 8 people

750 g milk
200 g sugar
50 g milk chocolate
50 g dark chocolate
50 g Grand Marnier
40 g cornstarch
8 ladyfingers
5 eggs
lemon

In this recipe we used Gluten-free Savoiardi of the Simple line and Good Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Method

Heat 500 g of milk; in a bowl, beat the egg yolks with 40 g of sugar and cornstarch; pour the hot milk over the egg yolks, put the mixture in the pot and cook for 3-4 minutes, until it has thickened. Turn off the cream and add the chocolates into small pieces, stirring until they melt. Let it cool. In the meantime whisk the egg whites with 80 g of sugar. Bring to the boil 250g of milk with 250g of water and 2 lemon peel, then lower the flame and let it just quiver. Form some quenelle with whipped egg whites and cook them in milk for 2 '. Drain the meringues on kitchen paper. Dilute the Grand Marnier with 15-20 g of water and sprinkle with it the ladyfingers, without soaking them too much. Arrange them in a plate, in a uniform layer. Spread the cream on the biscuits and put the cake to consolidate in the fridge for 30 '. Finally, cover the cream with meringues. Dissolve the remaining sugar until it becomes blond, then pour it on the meringues, completing the dessert.

Italian Cuisine recommends you to combine this recipe with another delicious dish based on Spaghetti multigrain, prawns and rocket.

The gnocchi with radicchio, without secrets – Italian Cuisine

How to celebrate the approach of winter with the Radicchi PGI Insal'Arte and the gnocchi with the simple potatoes to prepare at home

Walking through the gardens in November is exciting. The earth is humid in the rains, cold and blown by the wind, yet it is able to give the spectacle of a splendid (and very good) flower. Stretched, with curled tips, turgid and crispy like the Radicchio Rosso di Treviso PGI.

Or round, open like a rose and shades of green and red that mix, variegated in a beautiful winter dance. These are the characteristics of the Variegated radicchio of Castelfranco PGI, a treasure of the Venetian lands so beautiful that it can also be used as a centerpiece.

To collect these delights for us, OrtoRomi that with Insal'Arte brings on our tables the selected and washed PGI Radicchi, ready for consumption. The company that for years has joined the Consortium for the Protection of the Variegated Radicchio of Castelfranco and of the Red Radicchio di Treviso PGI is a true connoisseur of these regional excellences and works every day to make them easily available and easy to prepare.
In tasty salads, rich side dishes, savory pies, delicious appetizers and unforgettable first courses. Such as our potato gnocchi with Radicchio Rosso di Treviso PGI a triumph of taste and freshness.

Recipe

To prepare the gnocchi with radicchio for 4 people, we have to start from the basic ingredient weighing 300 g of Radicchio Rosso di Treviso PGI Insal'Arte. For the potato gnocchi instead it will take 1 kg of potatoes, 280 g of flour plus a little, 150 g of Morlacco cheese, 2 yolks egg, butter is salt.

Now, boil the potatoes for 45 '; in the meantime, clean the radicchio and cut it into small pieces. Put it in a saucepan with a small knob of butter, for 10 ' frullatelo and let it dry a little more on the fire, in order to eliminate residual moisture, obtaining a rather thick puree.

Drain the potatoes, peel them and mash them. Weigh approximately 140 g of radicchio puree and add it to the potatoes, together with the egg yolks, the flour and a pinch of salt. Work the ingredients until the dough is detached from the hands; measure the flour according to the moisture of the dough.

Divide the mixture into loaves, then cut into small pieces, obtaining the gnocchi: rigateli on a fork and place them on a floured tray. Melt the cheese in a small saucepan with a knob of butter, until a smooth sauce is obtained. Cook them in boiling salted water, drain and serve with the cheese sauce. completing as desired with raw radicchio.

The radicchio we have chosen

To inspire our recipe, the Grilled with Radicchio di Treviso PGI Insal'Arte which comes from crops in specific geographical areas in the Veneto provinces of Treviso, Padua and Venice. Washed and cut into quarters, it is packaged in 250 g trays, perfect to be cooked on the grill, in a pan, baked or eaten raw. In the recipe above, they were instead passed in a saucepan with butter and smoothies to form the cream that has enriched the basic dough of the gnocchi. To achieve this result, the PGI product requires weeks of manual processing, resurgent spring water and the winter frost that characterize the Po Valley.

The range

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But the tasting does not end there. Those who love sweet and delicate flavors will appreciate the Variegated radicchio of Castelfranco which is the first to be collected already between the months of October and November. We find it washed, cut and packaged in both 200g and both bags mixed with Radicchio Rosso di Treviso PGI. And speaking of a mix of radicchio, we find it in the rich version for lunch in the Cuor di Gusto pack in combination with shelled walnuts and cheese shavings.

Fried green tomatoes: the story of an Oscar dish – Italian Cuisine

Journey to discover one of the most famous dishes in the history of cinema, protagonist of a great film nominated for two Academy Awards in 199. And the recipe!

Tasty, golden, irresistible. Are the Fried Green Tomatoes, that recipe protagonist before the book Fried green tomatoes at Whistle Stop coffee and then of the 1991 film Fried green tomatoes at the train stop, a cult of the history of cinema, with those berries covered with bread that seemed to tie forever Idgie and Ruth, two women who were never afraid to fight against a world of rules that seemed to oppress them, bring them down to earth.

Recipe

The recipe, typical of the tradition of the southern United States, becomes incredibly popular, thanks to a certain ease in preparation and a unique flavor, which goes well with the milk sauce. Unlike the red ones, the green tomatoes are very firm and almost completely seedless, not to be confused with the green unripe tomatoes. It is a dish that makes the kitchen more appetizing, not only for its luxuriant color, but also for a new crunchiness, to be proposed as an appetizer or as a side dish. Once washed and cut into slices, the difficult will be to make the batter. After sieving 80 grams of cornmeal and another 80 grams of 00 flour, mixing them with 10 grams of sugar, prepare separately two eggs beaten together with salt and pepper. At this point you will only have to pass the slices of tomato first in the eggs and then in the mix of two flours twice: only after having cooked them in boiling oil and having pulled them out at the right time, beautiful golden, will be ready to taste and to be served hot, with particular attention not to overlap them once laid on the tray covered with plenty of absorbent paper.

The aromas of the South, the colors and the breading, will awaken those pristine landscapes of America of the Thirties. In particular, bringing us back to Whistle Stop, the town where the railway locomotives darted like lightning bolts and where Idgie and Ruth find shelter from the dangers of the world, when they lovingly run a coffee in the city center fighting against the prejudice of the old men of the country. Those who did not tolerate the self-sufficiency of two young people, but also the friendship they had with black men, men who were only good slaves for obedience. And who knows what to bite a fried green tomato can not suggest a distant echo and that film lovers will recognize immediately. An echo called "Towanda".