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Muffin with pistachios and mortadella – Italian Cuisine


Cook the pistachios for 5 minutes in boiling water. Drain, dry them and remove the skin.
Finely chop them in a mixer, then add salt, oil and parmesan and finally the water, blending until well blended.

Cut scamorza and mortadella into squares.

Mix flour, baking powder, parmesan, salt and scamorza in a bowl.
Add milk, eggs, pesto and mix.
Finally the mortadella is also incorporated.

Pour the mixture into the cups, filling up to three quarters, and cook for about 20 minutes in a preheated oven at 180 ° C.

Muffins with pistachios and mortadella are ready: you can serve them hot, lukewarm or even freeddi.

Arlecchino Cake – 's Arlecchino Cake Recipe – Italian Cuisine


In a large bowl, work eggs and sugar until a frothy mixture is obtained.
Add the melted butter and then mix with milk and vanilla, so as to cool it, and mix.
Finally add the sifted flour and baking powder, and salt.

Divide the mixture into 5 bowls: leave a neutral, and add a little color in the other 4, mixing each with a different spoon so as not to contaminate the colors with each other.

Grease and flour (or coated with parchment paper) a 22 cm diameter mold.
Pour to the center 2 tablespoons of mixture taken from the first bowl, then add 2 tablespoons taken from the second bowl exactly in the center of the previous one. Continue with the third, fourth and fifth bowl and repeat the round until all the dough is finished.

Cook in a preheated oven at 180 ° C for about 40 minutes.
Let cool, then turn out the cake, brush the surface of honey and cover with the sprinkles of sugar.

Et voilà: the Arlecchino cake is ready to bring joy to your table!

Pumpkin and gorgonzola risotto – Italian Cuisine


Peel the pumpkin, wash it and cut it into cubes.

Prepare the other key ingredients so they are ready for use: clean the shallots and chop, chop the gorgonzola in a bowl and heat the broth.

Fry the shallot in a pot with a little oil.
When it becomes transparent, add the pumpkin and cook for a few minutes, then blend with the wine. Add salt.
Once the wine has evaporated, add the rice and toast it in the sauce, stirring constantly.

Start adding the stock, little by little, adding more as it is absorbed.
At the end of cooking, when off, stir in with gorgonzola and parmesan.

Your pumpkin and gorgonzola risotto is ready: serve and serve immediately.