Tag: De

The pan de mej recipe from the history of Besuschio pastry – Italian Cuisine

Among the 10 best patisseries in Italy, six generations and all the historic Milanese recipes (panettone, which was born right here). Here is their recipe for making pan de meino, to be puccia strictly in a cup of cream

The pan meino, alias Pan De Mej in Milanese dialect, it is a poor dessert, which is based on millet flour and flavored with elderflower. Today few people prepare it, less and less, and finding it in the historic pastry shops of Milan and its province is not easy. At the Pasticceria Besuschio of Abbiategrasso they still do it, since 1845.

Here the panettone was born

Six generations of patisseries a predisposition for traditional recipes, which proudly offer in the shop alongside creations of more innovative pastries and (much) chocolate – in the over 10 meters of space counter there is so much and it is all full. The pan de mej, of course, but also the rice flour and corn biscuits, the Pagnotta di Fraa, a typical abbiatese sweet made from corn flour and dried fruit, the Tegola with almonds and hazelnuts. Not only tradition, because among their classics there is also Porphyry, a chocolate plumcake.
At Christmas, of course, the panettone (multi-award winning) is made, both classic and the inevitable chocolate and Crakelè, with brown and super crunchy cover. Obviously not because I'm from Milan, but because here, according to tradition, the panettone was born: in fact, in the Besuschio oven Cavalier Motta and Mr. Alemagna came in person to do tests with Andrea's grandfather to launch their product on large scale.

Worth the journey (there is also a bed & breakfast)

The historic venue under the arcades of Piazza Marconi, however, no longer has the old vintage look, because the Pasticceria Besuschio has remade its look, with a restyling of production spaces as well as those for sale. Too bad, but worth the trip.
Three cakes according to the Gambero Rosso Patisserie Guide, in 2019 but to confirm the consistently high score, they are among the top clubs in Italy, with 92/100 of vote and among the top 10. In 2018 it was the most voted pastry of Barawards and the sweet Slim Sweetness won the first international prize "The sweet of the future". They are also friends of Carlo Cracco, who has collaborated with them several times. Far? They even have the bed & breakast, named Sweet Dream and breakfast included.

Ingredients for a full tray
450g type 1 flour
450g corn flour (comic)
435g granulated sugar
400g butter
300g milk
65g honey
3 egg yolks
15g baking powder (two sachets)
salt
natural vanilla extract

Method

Mix the lightly softened butter with the egg yolks, honey, vanilla and granulated sugar in a planetary mixer or in a mixer.
Once obtained a homogeneous mass, add the flour, in two times.
When the mixture is homogeneous pour the milk and knead until obtaining a paste that is easily detached from the planetary walls.
Make loaves as big as a fist, sprinkle with water and cover with granulated sugar and icing sugar.
Cook at 170 ° C without steam for about an hour.

Recipe Dulce de leche mousse with crunchy walnuts – Italian Cuisine

Ingredients For the dulce de leche

375 g whole milk
225 g caster sugar
125 g fresh cream
half sheet of edible gelatin
sodium bicarbonate

Ingredients For the walnut mousse

325 g fresh cream
190 g caster sugar
100 g shelled nuts
20 g Cognac
7 g edible gelatine in sheets
5 pcs egg yolks
2 pcs eggs

Duration: 2 h 30 min

Level: Middle

Dose: 10 people

For the recipe of the dulce de leche mousse with crunchy walnuts, cook the milk with cream and sugar in a very large saucepan for 1 hour, then add half a teaspoon of baking soda, stir and continue cooking for another 40 minutes. Allow to cool and add half a sheet of gelatin, previously soaked in water and well wrung.
FOR MOUSSE AND NUTS: Soften the gelatine in cold water, squeeze it and melt it in 25 g of hot but not hot cream. Mix 250 g of dulce de leche with 300 g of cream and whisk lightly. Whisk the eggs together with the egg yolks. Cook 90 g of sugar with 30 g of water for 3-4 minutes, until it starts to boil. Add it to the egg mixture and egg yolks, continuing to whisk until foamy. Add a ladle of foam to the jelly dissolved in the cream, then stir in the whipped cream with the dulce de leche, the rest of the mousse and the Cognac, little by little, alternating and stirring.
Dissolve 100 g of sugar in 30 g of water in a saucepan for about 3 minutes, until it starts to boil. Add the walnuts, remove from the heat and stir until the sugar has crystallized around the nuts. Return to the heat until the sugar begins to melt. Distribute the mousse in the cups, decorated with the dulce de leche and caramelized walnuts.

The new course calendar of La Scuola de La Cucina Italiana – Italian Cuisine

Download and watch the new calendar of La Scuola de La Cucina Italiana courses: from May to September the great classics are back, but there are also many new features!

Spring brings with it an air of change and new projects, even in the kitchen! Watch and download the new calendar courses de The School of Italian Cuisine, to take inspiration; the following four months will go by May until September 2019. You can download the pdf, by clicking here, or directly consult the dates, already available online.

The spaces of La Scuola and the structure of the courses

The School of Italian Cuisine is located in Piazzale Cadorna a Milan: the location has state-of-the-art technological teaching rooms with a high-level teaching staff; the structure is organized to facilitate the interactive participation of the students.

The chefs are ready to share the passion for cooking and any advice is necessary. The choice of courses is very varied: the classics, the themes, the pastry, the proposals from the world and the workshops for children. It is possible to choose single-theme courses or to follow longer courses, to deepen certain techniques.

All the material to participate in the lessons is provided, before entering the classroom: an apron, a pantry with recipes, a copy of the magazine La Cucina Italiana and a small gastronomic gift. Furthermore, everything prepared during the course is tasted directly in the classroom, accompanied by an excellent glass of wine.

Calendar news

The grown-ups return classics, such as Kitchen Bases and Pastry Bases. In addition to these there are some Announcements, as Regional Cuisine: Sardinia, Semifreddo and Parfait; moreover, some didactic plans They were renewed to follow the seasonality of the products and the constant evolution of the kitchen.

It was established Basics of the Junior Kitchen, designed specifically for children between the ages of 13 and 17: a complete course, structured in five lessons, to master the fundamentals and techniques of Italian cuisine.

For more information, visit the website scuola.lacucinaitaliana.it or contact the School Secretariat directly by sending an email to scuola@lacucinaitaliana.it.