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Chestnut calzoncelli – chestnut calzone recipe – Italian Cuisine


Boil the chestnuts until the pears have softened, then chop them. Chop the toasted hazelnuts. Melt the dark chocolate in a bain-marie.
In a bowl combine all the obtained compounds and add sugar, cocoa, liqueur and coffee. Mix everything until a smooth and homogeneous dough is obtained.


Prepare the dough for the calzoncelli. Put the flour in a bowl, make a hole in the center and insert the eggs, sugar, lard and white wine. Knead until you get a homogeneous dough.

Now roll out the dough on a floured surface, obtaining a sheet with a layer of about 2 mm.
Obtain pasta discs. You can on the middle of the disks, in the center, a spoonful of stuffing; then cover with the remaining circles and close the edges well.

Then seal the edges with the prongs of a fork. Fry the calzoncelli in a pan with plenty of hot oil. Turn them over a couple of times until they are golden brown.


Raise them with a skimmer and place them on a plate covered with absorbent paper. Once cooled, sprinkle with icing sugar and serve.


TAGS: Chestnut Recipe Recipe | How to prepare chestnut calzoncelli | Chestnut calzoncelli recipe

Eggnog – Eggnog Recipe – Italian Cuisine


Whisk the egg whites until stiff and put them aside.


In a bowl, whisk the egg yolks with the sugar and beat them with the whisk until a frothy mixture is obtained.
Then add the rum, brandy, cream and milk, always assembling everything with electric whips.


Now add the whipped egg whites incorporating them to the egg mixture, stirring with a wooden spoon with a movement that goes from the bottom up.


Put the eggnog in the glasses and sprinkle with cinnamon powder and a pinch of nutmeg.

Christmas Tart – Christmas Tart Recipe – Italian Cuisine


Prepare the short pastry. Put the butter cut into chunks with the sugar, the grated orange peel and 1 teaspoon of vanilla in a bowl and work everything until creamy.
Add the eggs and, once amalgamated in the butter cream, add the flour and baking powder.

Work the ingredients until a soft and homogeneous mixture is obtained. Then transfer it to a pastry board, wrap it in plastic wrap and refrigerate for 30 minutes.

In the meantime, prepare the chocolate cream. Cut the chocolate and put it in a small pan together with the sugar, the flour and the cinnamon, light the fire and mix and let it melt.
Add the hot milk to the wire, continuing to mix over a low heat.
Remove from the heat and add the butter, stirring until the butter is completely melted.
Transfer the chocolate cream into a glass bowl, cover with the transparent film and allow to cool.
Take back the pastry and, on a floured surface, with the help of a rolling pin, roll it out with a rolling pin to a thickness of about 4 mm. Line a buttered and floured 22cm tart mold. Make the edges stick well to the mold and cut away the excess dough. Prick the bottom of the tart with a fork

Pour the cold chocolate cream into the pastry shell and then put the pie in a preheated oven at 180 ° C and cook for 30 minutes. Once cooked, remove the chocolate tart and let it cool.

Prepare the decorations now.
Roll out the previously advanced short pastry, then cut out some Christmas tree-shaped cookies
Put the biscuits on a baking sheet covered with parchment paper, then insert a toothpick into each small tree, making it come out for about 2 cm.
Bake the biscuits in a hot oven at 180 ° C for about 10 minutes. Then take them out and let them cool.


Put hot honey in a small bowl with a drop of green food coloring. With a small colored kitchen brush, the biscuits with sapling, then sprinkle with the little stars of sugar. Then let it dry.

Then place the short pastry trees by inserting the sticks inside the chocolate cream.


Decorate the surface of the Christmas tart with grated coconut to simulate the snow. Your Christmas tart is ready to be served.

TAGS: Christmas Tart Recipe | How to prepare Christmas Tart | Christmas tart recipe