Tag: glass

Taleggio risotto (and a glass of wine) with friends – Italian Cuisine


Taleggio risotto warms the evening with its taste and creaminess. Here's how to prepare it and enjoy it with wine

All the summer illusions are definitively dormant with the arrival of solar time, and then all that remains is to make the best of a bad luck and start to write down all the reasons why you should be happy (despite) the arrival of winter. The first that comes to mind is the pleasure of to cook for friends. Are you aware of those evenings when you are all together, laughing and telling each other your last romance, in front of a good glass of wine? Which dish better than a risotto lends itself to such an evening? And specifically, a Taleggio Cheese Risotto, a rich and creamy cheese, which gives a softness and something velvety to every dish? And then the risotto with taleggio is a unique dish, full of taste and satiating, which solves the evening by itself. And it is perfect to combine with a full-bodied but elegant red glass, as can be a Pinot Noir or a Barolo.

Taleggio Cheese Risotto

Taleggio

The Taleggio cheese it's a cheese soft paste with the washed rind that is made with cow's milk, perfect to use in the kitchen to flavor gnocchi, crepes or a plate of polenta. It is also excellent in purity, at the end of a meal, and becomes a very popular dish if accompanied with onion jam, pumpkin or fig and walnut compote. Now let's see how to use this cheese to make risotto.

The recipe for risotto with taleggio

Ingredients for 4 people: 350 g Carnaroli rice, 200 g taleggio cheese, 1 shallot, a knob of butter, a glass of white wine, vegetable broth q.b., Parmesan, salt.

Method: first simmer the vegetable stock, then peel and slice the shallot. Put the knob of butter in a pan and when it is melted add the shallot and let it brown. Once browned, put the rice and toast it for three minutes. Then add the wine and let it evaporate. Then add the broth, one ladle at a time and cook until the rice is al dente. Season with salt and add the taleggio cheese into slices. Mix well and finish with a sprinkling of Parmesan. Serve the risotto with Taleggio cheese still steaming.

In the tutorial some tips for a perfect risotto

A joy in the glass: here are the cocktails inspired by Ferrero chocolates – Italian Cuisine


From the Mon Chéri to the Ferrero Rocher. The special drink recipes developed by the bartender Michele Celozzi

The countdown has now – more or less officially – begun. If nothing else, for the most avid fans of reindeer, snow, gift packages and various songs, they can't wait to rearrange their own sapling in the living room. Yeah, this year too Christmas is approaching by leaps and bounds, with its usual load of good intentions and various and possible illuminations. And so, together with the tour de force of dinners with relatives / colleagues / gym mates / landing neighbors, the "hot" season of the chocolate, ready to enter our apartments in every conceivable form possible.

They know it well, of course, at home Ferrero, where even this year the ad hoc proposals for the Christmas period are certainly not lacking. This is the start of the new Ferrero Rocher Ball, a lovely sphere with golden tones filled – as the name suggests – of the famous pralines. It then passes through the Kinder Advent Calendar, that hides a little chocolate-based surprise behind every numbered window, and one arrives at his majesty la Nutella, covered for the occasion with a special party sweater.

A range of options that adds some pleasant brushstrokes of novelty to the most tried and tested confectionery traditions, in short. But what would happen if, in the run-up to Christmas, the Ferrero pralines leaped from the living room tray and decided to dive directly into the glass? To ask the tantalizing question was the bartender Michele Celozzi of the Penelope at Home from Milan, who decided to create a series of very special ones drink inspired by the four most famous pralines of Ferrero. From the very golden Rocher to the energetic Pocket Coffee, from the candid Raffaello to the intriguing Mon Chéri. Here are the recipes for these cocktails, for a toast to taste.

Gold Touch – inspired by Ferrero Rocher

· 30 ml Caribbean Blend Rum

· 40 ml Hazelnut liqueur

· 20 ml Fresh Grapefruit Juice

· 1.5 teaspoons of Hazelnut Paste and Fondue with Ferrero Rocher

· Seal: Ferrero Rocher wafer

Espresso – inspired by Pocket Coffee

· 45 ml Smooth Vodka

· 15 ml Patron Xo Cafe Tequila

· Espresso Pocket Coffee

· Espresso

· 1 teaspoon of sugar syrup

· Seal: Pocket Coffee and Coffee Powder

Cherry Fizz – inspired by Mon Chéri

· 1 x Sugar Cube

· Cherry puree in Whiskey and Bitter

· 40 ml Whiskey Rye

· 10 ml Bourbon whiskey

· 1/2 teaspoon of Cherry liqueur

· Soda

· Topping: Mon Chéri and Cherries

White Christmas – inspired by Raffaello (non-alcoholic)

· 70 ml Home Made Coco Choco Rice (Raffaello Chocolate Fondue with Coconut Milk and Rice)

· 60 ml Fresh Pineapple Extract

· 10/15 ml Condensed Milk

· 15 ml Lime juice

· Topping: Raffaello and coconut flour

When the apple pie is made..with a glass of water – Italian Cuisine

When the apple pie is made..with a glass of water


It is one of the most appreciated and prepared desserts ever and in this version it is also one of the simplest. But for a result that will not leave you disappointed

Soft, soft, tasty: these are the characteristics of Apple pie, a classic of Italian cuisine, so much so that there are many recipes, more or less difficult, more or less elaborate. The apple pie is a sweet passe-partout: it is perfect for breakfast, you can enjoy a snack, with five o'clock tea, but it is also delicious at the end of a meal, perhaps accompanied by a scoop of cream ice cream. It can be said that every moment is the right one to be tempted by a slice of this sweet and so good easy to prepare. Easy because we offer a method to do it child-proof, without having to weigh the ingredients, but using only one glass. Of plastic, like those for water. You are ready?

Apples, which ones to choose?

There are many types of apples, each with its own taste and organoleptic qualities. In addition to this, another factor to consider is the consistency, since cooking, the apple tends to soften. For apple pie the most suitable qualities are fuji apples and golden: both have a sweet taste, are firm and not floury and retain their consistency even after cooking, without crushing. In fact, in the slice of cake it is good that the apple maintains its own firmness, which must be felt in the mouth.

Fresh fruit and dried fruit, a very tasty combination

The apple pies are good by definition, even in the simplest version, with the essential ingredients. But why not enrich the taste of this sweet, which is already very good in itself, with the addition of dried fruit like walnuts, hazelnuts, almonds or pine nuts, according to your taste? The texture will be more crisp, and the taste fuller. You can choose only one type of dried fruit or mix two together: the result will be really delicious.

And now our apple pie recipe with the glass

Ingredients
3 eggs – 1 glass of powdered sugar or cane – 3 glasses of 00 flour (or 2 1/2 of 00 and 1/2 flour of buckwheat flour for a more rustic touch) – 1 glass of seed oil of sunflower – 1 glass of whole milk – 1 sachet of baking powder – cinnamon – rind of an untreated lemon – 1 glass of shelled walnuts – 3 fuji apples – a knob of butter for the pan.

Method
First, shell the eggs in a bowl and whisk them with the sugar. Then add the milk and oil and continue stirring. In another container, sift the flour with the baking powder and add the lemon rind. Always using a whisk, add the flour and the chopped walnuts to the egg mixture. Peel the apples, cut them and slice them. Meanwhile butter a baking pan with a diameter of 24 cm, flour it and place the apple slices on the bottom, until it completely covers the bottom of the pan and sprinkle with a little cinnamon. Pour the egg and flour mixture over the apples and bake at 180 ° for 20-25 minutes. Before removing from the oven, try to prick the cake with a toothpick: if it comes out dry from the cake it means that it is ready.

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