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Roll of short pastry – Italian Cuisine

Put flour, baking soda and sugar in a bowl and stir.
Add butter in small pieces and lemon peel and work quickly with your fingers until you get a sandy mixture.
Add the 3 mixed eggs.
Corpitr with plastic wrap and let stand for 30 minutes in the fridge.

Take the dough and roll it out in a rectangle not too far up on a sheet of parchment paper dusted with flour.
Spread the dulce de leche over it, leaving the edges free.

Using the greaseproof paper, roll the pastry gently and seal the two ends.

Transfer the roll gently, with all the parchment paper, into a plumcake mold and bake at 180 ° C for 35-40 minutes in a preheated ventilated oven.

The short pastry roll is ready: let it cool completely, then cut into slices and serve.

Vanilla gnocchi – vanilla gnocchi recipe – Italian Cuisine

First flavor the milk: open the berry lengthwise, remove the seeds with a knife, then place the berry and seeds in the milk and bring to the boil.

Separately, melt the butter over low heat, then add the flour and mix.
Slowly stir in the hot milk by filtering it from the berry, then cook until it thickens.
Add at the end a little nutmeg and salt to taste.

Cook the gnocchi and drain them as soon as they rise to the surface, then mix them with the bechamel.

The gnocchi with vanilla are ready: serve them simple or with a little parmesan.

Tomato Fritters – Recipe Tomato Fritters – Italian Cuisine

First of all prepare the confit tomatoes: wash the tomatoes, cut them in half, place them on the microwave with the cut side facing up, season with salt, oil, oregano and sugar, then cook for about 10 minutes at 800W (alternatively bake in a convection oven for about 20 minutes at 200 ° C).

Mix flour, baking powder and salt in a bowl.
Gradually add oil and water and knead until a smooth batter is obtained.
Then also incorporate small tomatoes, pecorino cheese and basil.

Heat the seed oil in a saucepan, then start cooking the pancakes 1 spoonful at a time, being careful not to let them stick together and brown them evenly.
As soon as they are ready, drain them on kitchen paper to dry them.

Tomato fritters are ready, serve hot!

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