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Latte coffee cake – coffee-milk cake recipe – Italian Cuisine

First prepare the coffee.
Put eggs and sugar in a bowl and whisk until light and fluffy.
Dissolve the instant coffee in the hot coffee, then add the milk, so that the mixture is warm.
Stir in the latte macchiato with the eggs.

Add the oil to the mixture and then add the sifted flour and baking powder.

Pour the mixture into the buttered and floured mold, then cook for about 45 minutes in a convection oven preheated to 170 ° C.
Before churning out, do the toothpick test (stick the cake with a toothpick, if you take it out it will be damp but not dirty with dough, the cake is ready) and if necessary stretch the cooking a little bit.

The white coffee cake is ready: let it cool completely, decorate with icing sugar and serve.

Pasta alla zozzona – Recipe Pasta alla zozzona from – Italian Cuisine

There pasta alla zozzona it is a recipe of the Lazio cuisine and which incorporates some elements of carbonara and amatriciana evolving into a completely new recipe. Then bacon, egg yolks, pecorino and cherry tomatoes, but also sausage, they combine and mix together in an unusual combination and definitely not light but certainly rich in flavor. The name itself, pasta alla zozzona, wants to indicate a fusion dish and with a flood of flavors, symbol of abundance and richness of taste.
In short, I had never eaten it, but I must say that it was definitely worth it! I don't tell you my husband, and my friends who tasted the dish … ovations to die ahhauhauh; P

Preparation: 20 min
cooking: 30 min
total: 50 min

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Method

How to make pasta alla zozzona

First, remove the sausage from the gut, crumble it and cook it in a pan with a little oil.

Cut the guanciale into strips and add it to the sausage and let it brown and melt for at least 10-15 minutes, then add the tomatoes and cook for another ten minutes, over medium-low heat, stirring occasionally.

Meanwhile work the egg yolks with the pecorino and cook the pasta.

Drain the pasta al dente keeping a little cooking water.
Add the pasta to the sauce, also add the cream of egg yolks and a little cooking water to help you mix better.
Season with salt and, if you like, even pepper.

Pasta alla zozzona is ready, all you have to do is place it on the plate and serve it immediately!

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Fennel au gratin with the Mediterranean – Italian Cuisine

THE Mediterranean-style fennel au gratin they are a tasty and easy to make side dish, as well as a different way of bringing fennels to the table. If you are not fond of cooked fennel, this recipe could change your mind, because the combination of flavors and textures make them a really interesting dish. If, on the other hand, you already appreciate the classic fennel au gratin, you can't not try this variation so rich in taste and color;) I have spotted this recipe on the recipe Facebook group and I immediately tried its preparation, and now, here I am 🙂

First of all, clean the fennels by removing stiff and fibrous stems and outer leaves.
Cut them into 4 wedges, wash them well and then divide the wedges into slices.

Clean the onions and cut them into slices, then wash the tomatoes and cut them into 2 or 4 parts, depending on the size.

Arrange fennel, onions and cherry tomatoes on a baking sheet lined with parchment paper.
Also add the olives and season with oil and salt.
Sprinkle with breadcrumbs, then cook for about 25 minutes at 180 ° C in a preheated ventilated oven.

Mediterranean-style fennel au gratin is ready, serve hot or warm.