Tag: galette

Galette with pumpkin and fontina cheese – Italian Cuisine

»Galette with pumpkin and fontina cheese

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First put all the ingredients (with water and butter very cold from the fridge) for the shortcrust pastry in a bowl and mix them quickly, then wrap the dough with cling film and let it rest in the fridge for at least 30 minutes.

Meanwhile, cut the pumpkin into thin slices and the onion into rings.

Sauté the onion in a large non-stick pan with a little oil, then add the pumpkin and let it brown, season with salt and pepper, add a little water and cook for about 15 minutes (depending on the thickness of the slices), then let them cool down.

Take the dough and roll it out into a thin sheet (about 5 mm), then transfer it to the mold lined with parchment paper and stuff it in layers: first half of the pumpkin, then the thinly sliced ​​cheese and finally the remaining pumpkin.

Fold the edges of the dough over the filling, sealing them lightly between them.
Bake for about 40 minutes in a preheated convection oven at 200 ° C.

The pumpkin and fontina galette is ready, let it cool down at least before serving.

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Galette with spinach and feta – Italian Cuisine

»Malfatti - Misya's Malfatti recipe

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Peel and wash the spinach, then steam them for about 3 minutes (or blanch them for 1-2 minutes, then drain them very well), then toss them in a pan with butter and garlic to flavor them and evaporate any residual water.

Chop the spinach, wash the tomato and cut it into 1-2 cm slices.
Add the spinach to the diced feta and Parmesan cheese and mix.

With a 10-12 cm coppasta, make circles in the puff pastry (knead the leftovers and roll them out, so as to obtain other circles).
Arrange them on the baking sheet lined with parchment paper, distribute a little of the spinach mixture in the center (leaving 1 cm of free edge, place a slice of tomato in the center of the spinach and season with pepper to taste.
Brush the edges of the pastry with a little milk, then bake for about 15 minutes or until golden brown in a preheated convection oven at 200 ° C.

The spinach and feta galettes are ready.

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Galette des Rois, a cake with a surprise – Italian Cuisine

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Puff pastry and frangipane cream: the French celebrate Epiphany with a special dessert. Its fascinating history has also touched Italy




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This is one history of beyond the Alps, which speaks of King (the Magi) and a dessert dedicated to them that gives one lucky person the chance to become king for a day … if he finds a bean, a coin or a card in his slice.

The French have been celebrating for centuries epiphany (for them one working day) with the Galette des Rois continuing to enjoy it throughout January, so much so that every year they buy about 30 million pieces: for them the crown of kings has the strength of our panettone and has passed unscathed through centuries of history, perhaps starting from the ancient Romans who celebrated the god Saturn with a preparation that hid a bean. But it is only in the Middle Ages that the dessert takes on an associated religious connotation to the Epiphany in memory of the arrival of the Magi in Bethlehem. It hasn't even scratched it French Revolution, which has maintained its tradition by changing its name to Gâteau del'Égalité and, in place of the bean symbolizing the king, the cap of the Jacobins in miniature. Its success has continued over time so as to induce the Parisian bakers, to early 1900s, to sell the cake together with a golden cardboard crown. By Galette des Rois there are various versions, with different shapes and toppings, but the most famous, ça va sans dire, is the Parisian: a puff pastry cake filled with frangipane cream complete with "Fève". And on this small object it is necessary to make an inscription: the success of the dessert has led over time to put inside small porcelain figures that have given life to a true collecting, the "Favophilie". The religious nature of the dessert had a ritual: the slices were as many as the guests, plus one said "Part du Bon Dieu" or "Part de la Vierge" in memory of the ancient custom according to which on the day of the Epiphany the poor could knock from house to house and eat their fill. To guarantee a fair distribution, the youngest of the family had to stand under the table and indicate the person to whom the slice was due. Whoever found the bean was crowned king and, at the cry of “le Roi boit”, had to take out a good glass of wine in one fell swoop. In short, French grandeur never ceases to amaze and, while in Italy our Epiphany is represented by a poorly dressed old woman carrying coal, in France the Galette des Rois has been the January dessert of the Elysée since 1975, since 1975 'then President Giscard d'Estaing re-established the custom. Not only that, every year in place Saint Germain des Pres the pastry chefs show off their galettes and the proceeds from the sale are
devoted to scientific research. But also our past has crossed, in a strip of Italy, with the French dessert: a Gâteau des Rois was many years ago a "traditionell" dessert from the Aosta Valley, so much so that in 1855 it was proposed to the Aostans to buy it and donate it to the poor, but since 1904 it disappeared from bakeries: trade union issues among workers, who did not keep up with the pace of production and threatened a strike against a "habitude qui est déjà partout abolie", and employers who, to avoid problems, they decided to suspend production despite the protests of the population. Italian stories and traditions from beyond the Alps.

Editor's editorial

183617 "src =" https://www.salepepe.it/files/2021/01/Laura-Maragliano.jpg "width =" 133 "height =" 165 Laura Maragliano

Portrait of GianMarco Falcolini, photo of the plate by Francesca Moscheni, in the kitchen Claudia CCompanions



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