Tag: Delicious

Hand pies: the delicious pocket cupcakes – Italian Cuisine


Apple pies so small they would fit in your pocket. The recipe to prepare them at home is simple (and the filling can be varied)

Have you ever tasted the hand pies, the "pocket" versions of the Apple pie, perfect for a gourmet break? If you love pies, or biscuit cakes – as the Americans call them – you can't miss this recipe which includes one pasta brisee stuffed with apples and cinnamon.

The hand pies are easy and fast to prepare and can be made with different shapes and enriched with nice decorations that will combine fun with taste, especially for the most little ones. They can be eaten for breakfast, as a snack or as a snack and, thanks to them form that is in one hand, they can be carried around comfortably or at school.

What we propose is the classic recipe with apples, but alternatively other fresh fruit can be used – such as strawberries and blueberries – a jam or chocolate.

Hand pies with apples: the recipe

Ingredients

250 gr of 00 flour
180 grams of cold butter
80 ml of very cold water
50 grams of sugar
1 teaspoon of salt

For the stuffing

2 apples
40 grams of butter
cinnamon powder
70 gr of cane sugar
1 egg yolk
icing sugar to decorate

hand pies

The preparation of hand pies

The preparation of the hand pies begins with that of the pasta brisée. Mix in a large bowl la flour, sugar, a pinch of salt and chopped butter. Mix the mixture well until you get a grainy compound and add the water, which must be very cold. Mix the dough and start working with your hands forming a ball.

Then rest the pastry in the fridge for about 30 minutes.

Peel the apples and cut them into very small pieces. Put them to cook in a pan with a lid – over medium heat for about 10 minutes – together with a knob of butter (or alternatively with extra virgin olive oil), brown sugar and cinnamon. The mixture will be ready when the apples are cooked enough stewed.

Roll out the dough brisée with a rolling pin, a thickness of about 3 mm will be required. With a shaper form discs from the dough and place them on a baking sheet with parchment paper. On each form add the stuffed of apples, leaving 1 cm of edge, and close it with another disk like a small cake, or folding the disk on itself to obtain a half moon. Brush the hand pies with the egg yolk and cook them in the oven for about 15/20 minutes at 180 °.

The mini portions of Apple pie they will be ready when they caramelize on the surface and become golden. Let them cool and sprinkle with icing sugar before tasting them.

The hand pies yes retain even for a few days, the important thing is to keep them in fridge.

Pineapple: delicious, dietetic and now also supportive – Italian Cuisine

Pineapple: delicious, dietetic and now also supportive


An extraordinary tropical fruit of Mother Earth, increasingly within our reach: from gourmet fruit salads ad estrattthe&c., passing through some original dishes, the'pineapple is the protagonist of ours pleasure and well-being in the kitchen.

And if now science tells us that eating fruit does lose weight, this is the fruit "Slimming" par excellence. Let's review secrets and properties together.

It's the pineapple that eats you!
Let's start with some curiosity: did you know that each fruit is combined with a certain character? Tell me what fruit you eat and I'll tell you who you are … Pineapple is a fruit decision maker, of those who rely on themselves, know how to organize, are sincere and honest. Do you know who is crazy about pineapple? Pork! Which of course eats it whole …

A special fruit, the only edible of the great Bromeli familyB.Cisae, is highly nutritious and provides ahigh percentage of water, vitamins and minerals, giving us energy and hydration at the same time. Do you know that weird little prick on the tongue that causes pineapple? Well, it's about bromelain (the stem is the richest), an enzyme that "eats" your tongue … gives your body so many benefits.


In great shape
The list of its beneficial properties is truly endless: loaded with vitamins (primarily C) and minerals (manganese in particular), is anti-inflammatory, digestive, friend of teeth and gums, it is certainly the ideal fruit for those who want to keep fit. A true detoxifying natural, actively helps in eliminate liquids and to avoid retention, it stimulates the correct functioning of the kidneys, eliminating fats, cleaning from residues and preventing the formation of stones. Diuretic, anticellulitic, it is a fruit thepackaged with antioxidants, contains a lot of fiber and few calories. And avoid creating them intestinal gas …

In the plate and in the glass
Originally from South America and in particular from Brazil, it is the star of the Piña Colada, a classic tasty and fragrant long drink. In non-alcoholic drinks it is the protagonist, also as a tasty aperitif: try it with ginger. For a good daytime juice, on the other hand, the combination with blackberries or grapes is excellent to promote a good sleep.

The world's largest pineapple producer is nowadays Hawaii, where it also comes from the poke , the raw fish salad for a couple of years in full swing. Indeed it is exquisite paired with salmon – maybe in skewers, or in the original carpaccio, rather than the sword – how about a beautiful tartare? Another great classic: shrimp and prawns. Speaking of Hawaii and pairings … remember the famous 'Hawaiian pizza', with ham and pineapple?! ?? Well, on the list of the most daring combinations of cold cuts and fruit, This historian finds his deserved place. The suggestion is to choose that of Prague. Maybe doing both grilled, in a summer barbecue where the yellow fruit may well appear next to the vegetables (embers not too hot, cooking for about 10 minutes, turning it once). Powdered by sugar and cinnamon, become a super dessert! Returning to cold cuts, more: try the wrapped pineapple cubes in the bacon! In the seconds it is perfect with chicken or with the classic shrimp, in fact – in both cases, too in salad. You can also put it in the classic summer rice salad, added to the usual ingredients. And then, of course, dessert à gogo, from the exquisite pineapple tiramisu, from small tatin with roasted pineapple to inverted pineapple cake.

Tropical yet sustainable
Tropical fruit is increasingly cultivated in Italy, but unfortunately the pineapple does not (yet!) fall between this. The good news is that it is still possible to buy sustainable pineapple also at our latitudes: the solidarity market now also offers them in large-scale distribution. Organic pineapple is booming, and in any case it is perhaps the fruit that it requires less pesticides in cultivation: it is therefore particularly a friend of ours and of nature to which apptorteniamo. We choose solidarity pineapples. But how to select the single fruit?

Two "straight" for the choice
First of all, the ribs of the peel must be pronounced, otherwise it means that the fruit has not reached maturity. Try it remove a leaf from the tuft: if it comes off easily, it is ripe! With the same maturation, choose the one from the leaves less dark. And without stains. Texture not hard as a
stone (but not even soft, of course). Finally, use your nose! If its sweet aroma reaches your nostrils, here we are! If instead you detect a scent of vinegar, forget it: too ripe.

Carola Traverso Saibante
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Delicious meatballs and croquettes: let's do it with chickpeas! – Italian Cuisine


Cooked and smoothies, these legumes are excellent for preparing meatballs and croquettes to serve as an aperitif or second course

Meat, fish, vegetables and more: le meatballs can also be done with legumes. Take the chickpeas, for example: once cooked and smoothies they reach that perfect consistency to be worked with the hands up to model a perfect ball, good, but also rich in vegetable protein and fiber.

Aperitif or second

The chickpea balls, but also the croquettes, I am the perfect idea for theappetizer: if you have vegetarians among the guests, combine them only with vegetables. Also imagine how second dish if there are children who are struggling to eat legumes. They can be combined with meat and potatoes to make them even tastier. You can then have fun preparing sauces and creams to dip into.

Chickpea meatballs and croquettes: 5 ideas

Our recipes? Discover them in the gallery above: Chickpea and potato croquettes with lamb's lettuce, chickpea and beef croquettes with yoghurt with herbs, chickpea croquettes with cashew pest and chard, chickpea balls on pea cream, lamb meatballs and rosemary chickpeas. Which one inspires you the most?

10 meatballs for every occasion

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