Tag: Giuseppe

Zeppole di San Giuseppe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

The Saint Joseph’s Zeppole they are the classic dessert par excellence of March 19th, Father’s Day. They are prepared with flour, eggs, margarine or lard, but its distinctive features are the custard and black cherries in syrup. The main recipes of Saint Joseph’s Zeppole there are two: those of Bari and those of Naples. In Sardinia, zippulas are prepared, sweets prepared for Carnival. In Giovinazzo on the evening of San Giuseppe it is customary for the priest to go and bless some private altars; on this occasion, small votive breads are also blessed, the tarallini and the hearts of Saint Joseph, kneaded by the hostess, who offers them to her guests after the blessing. On stormy days it is still customary to throw them into the street to ask for calm to return

How to make San Giuseppe zeppole

The Saint Joseph’s Zeppole they are prepared by boiling water with margarine and pouring in the flour, stirring vigorously and then leaving the resulting mixture to cool. Once the choux pastry has been prepared, you can then proceed to garnish and decorate with custard, using a piping bag, and with the charming black cherries in syrup. Here are all the steps to prepare the delicious ones Saint Joseph’s Zeppole.

Zeppole di San Giuseppe with pistachio – Italian cuisine reinvented by Gordon Ramsay

First prepare the choux pastry: melt the butter with the water in a thick-bottomed pan, then incorporate the flour all at once, stirring vigorously with a wooden spoon until the mixture begins to detach from the walls.
At that point, remove from the heat and leave to cool, then incorporate the eggs 1 at a time, without adding the second until the first is completely incorporated, then transfer the mixture into a piping bag with a not too thin star-shaped nozzle.

Create the zeppole on the baking tray lined with baking paper, not too large (7-8 cm in diameter) and well spaced between them, and cook in a preheated ventilated oven at 200°C for 10 minutes, then lower the temperature to 180 °C and cook for another 15-20 minutes, finally remove from the oven and leave to cool completely.

When the zeppole are now cold, prepare the filling: mix the mascarpone and pistachio cream with an electric whisk, then add half the cream and whip again until you obtain a puffy and homogeneous frosting.

Transfer the frosting into a clean piping bag, still with the star nozzle, cut the zeppole in half horizontally and fill them.

Finally, whip the remaining cream and decorate the zeppole with a dollop of cream and a little chopped pistachios.

The San Giuseppe zeppole with pistachio are ready, all you have to do is enjoy them.

Giuseppe Verdi and the “exquisite soup”: our recipe from 1929 – Italian cuisine reinvented by Gordon Ramsay

Don Carlo by Giuseppe Verdi, this year’s season of the Teatro alla Scala opens with this title. Composed in 1867, it is a mature work by the master from Roncole di Busseto, preceding Aida by four years, a certainly more popular title.

To celebrate this important annual event we offer you a recipe published in the first issue of The Italian kitchen published in December 1929.

At the bottom of the first column of page two, the recipe book of the time opens, which begins with the chapter «Soups and equivalent foods. Among these is the recipe for a tasty soup favored by maestro Giuseppe Verdi. Lover of good food and precious ingredients, he was very attentive to the lands around the villa of Sant’Agata. Here he spends much of the year taking care of it with expertise, studying and introducing improvements, such as the construction of an ice house to store foodstuffs, not only those produced in the farm, but also those brought in from other parts of Italy. .

Giuseppe Verdi sitting in the center, surrounded by some friends in his home in Montecatini.

DEA / G. CIGOLINI/Getty Images

We cooked this soup following the original 1929 recipe that we report here

Giuseppe Verdi’s exquisite soup

Giuseppe Verdi was especially pleased with this soup, and it was often served in the Palazzo Doria in Genoa, or in the Villa of Sant’Agata.

Cook a kilo of potatoes with salt; then peel them, crush them in a mortar, or crush them with the back of a saucer. Reduce to a paste, add 75 grams of butter, a spoonful of flour, grated parmesan, 6 egg yolks. Shake everything until it combines into a homogeneous mixture: then form lots of balls and fry them in a pan with oil. When they are fried, keep them in scrap paper, so that they release all the oil, and then put them in a pan. Pour over a good broth, especially chicken, or turkey if you have any, and a little gravy.