Tag: dessert

Amor polenta, a typical dessert of the Lombard tradition – Italian Cuisine

Amor polenta is a cake made of corn and almond flour, born from the hands of Carlo Zamberletti, a well-known pastry chef from Varese, eager to create a typical dessert for his city

Love polenta, or Dolce di Varese, is a typical cake of Lombard tradition, with a classic amber color due to the presence of a part of corn flour in the dough. It is said that it was born from the hands of Carlo Zamberletti, a historic pastry chef from Varese, who, wanting to make a dessert with typical local flavors, created this dough with a simple consistency and genuine tastes. This is how Amor polenta became the symbolic cake of Varese and it is said that in the mid-1960s it was also highly appreciated by intellectuals and musicians, including the famous soprano Renata Tebaldi.

A cake for all moments

The peculiar aspect of Amor polenta is that of being a delicate sweet, perfect like this, without any added cream, ideal for any time of day, from breakfast to snack. It has a soft texture, which adapts very well to soaked in milk or tea, but which makes it special even when enjoyed alone. The corn flour, both in the dough and on the surface, gives it a very special flavor, in addition to one slightly grainy texture.

Almonds in the dough for a load of health

Together with corn flour, Amor polenta is made of almonds toasted and chopped so finely that it becomes flour. Almonds have many health properties: they are rich in Vitamin E and unsaturated acids that protect the body from oxidative processes, are a reservoir of magnesium, specific in case of stress and fatigue, and then manage to keep triglyceride levels low, promoting the well-being of the heart and circulatory system.

Our recipe for Amor polenta

Ingredients

125 g soft butter
125 g granulated sugar (or icing)
a pinch of salt
100 g corn flour plus a little
75 g flour 00
75 g peeled and toasted almonds
a sachet of baking powder
2 whole eggs
2 egg yolks
powdered sugar to decorate
2 tablespoons of Strega liqueur

Method

First, whip the sugar with the softened butter at room temperature with an electric mixer. It is essential that the butter is soft, so that it can whip up well. Add a pinch of salt and when the mixture has swollen, add the 2 whole eggs and the 2 yolks, inserting them one at a time. Separately, chop the peeled almonds until you get a fine flour and then, in a bowl, mix all the flours with the yeast. Add them to the egg mixture, add the Strega liqueur and mix well so that everything is amalgamated. Grease a fluted mold with a semi-cylindrical shape and sprinkle it with corn flour. You can help yourself with a small brush, to make the corn flour adhere to the entire surface of the mold. Pour the dough, level it and bake it at 185 ° for 40 minutes (if you use the convection oven, set the temperature to 160 ° and cook for 30 minutes). Before taking the cake out of the oven, check its cooking with a toothpick: if it comes out dry from the dough, then the Amor polenta is ready. Wait until it has cooled down before turning it out. Bring it to the table dusted with powdered sugar.

Find out in the tutorial some tips for preparing Amor polenta

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Autumn dessert: apple clafoutis – Italian Cuisine

A little pudding, a little fruit flan, the clafoutis is the dessert with a guaranteed result. And it's so quick and easy that you can even prepare it at the last minute

The clafoutis it's a French egg and fruit dessert that looks like a pudding, but it's not.
It should be served warm and is a real treat for the palate on autumn evenings.
Preparing it is very simple and you can use it the fruit of your choice, as long as it is in season.
During this time we suggest you try it with apples and raisins, scented with cinnamon.

The apple clafoutis recipe

Here's how to prepare this dessert.

Ingredients

450 g of golden apples
100 g of sugar
50 g of flour 00
250 ml of whole milk
80 g of raisins
2 eggs
10 g of butter
cinnamon

Method

First, let the raisins soften in water at room temperature and brown the apples in a pan with the knob of butter and a tablespoon of cinnamon. They simply have to caramelize a little, but always maintaining the consistency.

Separately, beat the eggs with the sugar and then add the milk and sifted flour.
Simply use a hand whisk.
You can flavor with grated lemon zest or vanilla extract.
Once the mixture is ready, grease a 24 cm diameter baking dish and pour the apples inside first, distributing them well, then the mixture with the eggs and finally the well-squeezed raisins.
Bake in a preheated static oven at 180 ° for about 35-40 minutes and serve the warm clafoutis with a scoop of ice cream or a sprig of semi-whipped cream.

Clafoutis in a pan

There is a faster version of this recipe which includes the cooking in a pan.
In practice it is one Fried eggs with apples, but the addition of flour makes the result slightly drier and more compact.
Just proceed as in the previous recipe and then mix the egg mixture with the apples and raisins and cook everything in a lightly buttered non-stick pan.
Maintain medium-low heat and proceed as for a classic omelette.
After about 5 minutes of cooking the base, help yourself with a plate or a lid e overturned the clafoutis to cook the other side.

Autumn alternatives

You can also prepare a delicious autumn clafoutis with other varieties of apple, such as rennet which goes great in desserts, or pears. Also great with grapes, as long as you find it in season and with persimmon in the persimmon apple vanilla version.
And you can also think of one salty version, maybe with pumpkin and zola!

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Summer vegan menu from appetizer to dessert – Italian Cuisine

Gazpacho, lasagna with carasau bread, grilled tempeh and chocolate mousse: 4 fresh and quick courses for an all-vegan lunch or dinner

Fresh, indeed very fresh. Lightweight, indeed very light. But without sacrificing taste. It is the dishes that make up this vegan menu perfect for a summer meal. From appetizers to desserts with a gem: lasagna with carasau bread.

Appetizer: The Gazpacho

In summer, there is nothing better than a fresh appetizer, which does not require cooking. The gazpacho is indeed one cold soup made from raw vegetables typical of Andalusia. To prepare it they serve tomatoes, peppers, onions, a wedge ofgarlic, cucumbers, salt, oil, vinegar it's a sandwich old man softened in water. Blend everything together and serve very cold.

First course: vegan lasagna

A very tasty dish made with a little care: the pasta of classic lasagna should be replaced with carasau bread. Then the procedure is the same, just choose a vegetable filling (carrots are recommended for their sweetness among others) and leave the bechamel veg (made with flour and vegetable milk) a little more liquid to 'wet' the carasau bread.

Second course: Grilled Tempeh with green beans

For this second dish, instead of the tofu provided by the recipe, we use the tempeh cut into thin slices, marinated in soy sauce and then passed on the grill. Tempeh can be accompanied by your favorite vegetable: we suggest i boiled green beans but still crunchy. A drizzle of oil and salt and the dish is ready.

Dessert: Tofu mousse with chocolate or fruit

For a super greasy dessert, just melt the chocolate with a little soya milk is sugar and add it to the pureed tofu. The mixture thus obtained must be placed in molds and then in the refrigerator. If you prefer a fruity mousse, choose a seasonal fruit like peaches, cook them for about ten minutes with a little lemon, blend them and add a touch of soy cream. Once everything is ready, just divide it into small glasses and then put them in the fridge for at least an hour before serving.