Tag: Grandma39s

Salted olives: grandma's recipe – Italian Cuisine

Salted olives: grandma's recipe

Salted olives are a very easy recipe to prepare, but to make it you need fresh olives, available only in the harvest season

There is probably no easier recipe than this because to make the olives undergo you will only need fresh olives and coarse salt.

Freshly picked olives

To prepare salted olives, however, it is necessary to have a good quantity of freshly harvested black olives available, which is why this recipe can only be prepared in the harvesting season.
This method of preserving olives will allow you to enjoy these delicious fruits in many dishes because they are perfect for flavoring salads, first and second courses, but they are also tasty and super nutritious snacks.

Green and black olives

Perhaps not everyone knows that black olives are in fact the evolution of green olives matured for a longer period, respecting nature, climate and cultivation.
The prolonged time on the plant softens the fruit and also makes it darker in color, but in fact it is always green olives that turn black.

The recipe for salted olives


Fresh black olives
coarse salt


First of all wash the olives very well and deprive them of twigs and leaves. Discard the damaged, dented or soft ones and select only the best ones.
Place them in a colander and then pat them with a cloth to dry them.

Take sterilized and airtight glass jars and prepare a first light layer of salt.
Follow with a layer of olives and another layer of salt.
Continue until the jar is filled, but leave some space because the olives must be able to be mixed inside by shaking the jar.

Close tightly and move the jar from time to time, in this way the salt will release the vegetation water of the olives which will become sweeter.
The olives will be ready after about 15 days.
Once the olives are sweet, remove the excess salt and dry them.
Transfer them to a glass jar and season with extra virgin olive oil and aromatic herbs if you like, or with garlic cloves.
The jars must be closed hermetically and stored in the refrigerator. The olives must always remain covered by the oil.

How to use salted olives

First make sure they are sweet enough, then follow all the steps in our recipe.
Then pit them and add them in a simple mixed green salad, or on a bruschetta with oil and tomato, on pizza, on pasta with sauce or in a second course with meat or fish.
In short, use this ingredient as you would use all olives in general.
You can also make us a paté to spread on croutons. Just blend the pitted olives with a little extra virgin olive oil.

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Grandma's cake: the original recipe – Italian Cuisine

Grandma's cake: the original recipe

Grandma's cake is a great classic of the Tuscan culinary tradition. Shortcrust pastry, custard, pine nuts and icing sugar are essential ingredients

A shell of crumbly shortcrust pastry that contains a soft filling. A generous handful of pine nuts, a generous shower of powdered sugar and here is served Grandmother's cake in its classic version and original!
The edge, which must be at least 4 cm high, and the presence of a top layer of shortcrust pastry distinguish it from a simple tart with cream and pine nuts.

Between most loved cakes of tradition, the grandmother's cake is a sweet which often also appears in the dessert section of the menus of traditional Tuscan trattorias.

Its origins are disputed between the cities of Arezzo and Florence and as with all traditional recipes that are respected there are several versions. Follow our doses and directions if you are looking for original recipe of the Grandmother's cake.

Grandma's cake: the original recipe

This cake will be perfect for a snack or as a dessert after a meal!

Ingredients for a mold with a diameter of 24 cm

For the shortcrust pastry
450 g of flour 00
200 g of butter
160 g of granulated sugar
2 medium eggs
grated zest of 1 organic lemon
1 pinch of salt
1/2 teaspoon of baking powder

For the custard
750 g of fresh whole milk
225 g of granulated sugar
35 g of corn starch
30 g of flour 00
3 eggs + 1 yolk
1 tablespoon of vanilla extract (or the seeds of a berry)

To complete
80 g of pine nuts
icing sugar to taste


Begin the making of the grandmother's cake by preparing the shortcrust pastry. Put the cold butter from the fridge cut into pieces and the flour in the bowl of a food processor. Operate the blades until you get a sandy mixture. Transfer this mixture to a pastry board, make a hole in the center and pour in the sugar, eggs and lemon zest. Work briefly with your hands without overheating the dough and only for the time necessary to make it compact. Form a dough, flatten it slightly, cover it with cling film and transfer it to the fridge to harden for at least 30 minutes.

In the meantime, make the custard. Pour the milk into a thick-bottomed saucepan and add the vanilla extract or the seeds of the berry. Bring the milk to a light boil. In a bowl, break the eggs and add the yolk. Pour in the sugar and start mixing. Sift the flour and corn starch and add them to the eggs.

When the milk is about to boil, remove it from the heat and pour a little on the egg mixture. Stir well then put the saucepan back on the heat and pour in all the mixture with the eggs. Cook the custard over low heat, stirring constantly to avoid the formation of lumps. There cream it will be ready when it has thickened and will veil the spoon. Transfer the custard into a low and wide baking dish, cover with cling film in contact (to prevent the formation of the skin) and let it cool to room temperature.

Preheat the oven at 160 ° C in static mode. Remove the pastry from the fridge and lightly flour the work surface. Roll out the pastry with a rolling pin to a thickness of 4-5 millimeters and divide it into two circles, one of which is slightly larger than the other. With the larger disc of shortcrust pastry, line the bottom and edges of a previously greased and floured mold making it adhere well.

Prick the bottom of the pastry with the tines of a fork, then pour the custard now cold that you will have stirred with a whisk. Level the surface of the cream well with a spoon then cover it with the rest shortcrust pastry discto. Seal the edges well and roll over the mold with a rolling pin to remove any excess shortcrust pastry. Prick the surface of the grandmother's cake with a fork, brush with very little water then distribute the pine nuts.

Bake the cake for 50 minutes by placing it on the lowest shelf of the oven. After this time, bring the oven temperature to 180 ° C, move the cake to the central shelf and cook for a further 10 minutes. The grandmother's cake is cooked when it is golden on the surface, it swells slightly and i Pine nuts they are a little toasted.

Remove from the oven and let it cool in the pan for at least 8-10 hours. Only when it is completely cold, turn it out gently, sprinkle it with icing sugar and serve it by cutting it into slices.

How to preserve grandma's cake

If it is not too hot, the grandmother's cake can be kept for 2/3 days at room temperature. In any case, it would be better to keep it in the fridge but it must be borne in mind that in this case the cream will lose some of its softness.

Browse the gallery to see all the steps!

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Grandma's Crêpes – 's Grandma's Crêpes Recipe – Italian Cuisine

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First of all, prepare the custard, so as to allow it time to cool down a bit: whip the egg yolks with the sugar, then add the flour first, then the milk.

Pour everything into a saucepan, add the vanilla, bring to a boil, stirring constantly to avoid lumps and cook until you get a fluid but thick cream.
Put the cream in a large container, so that it cools first, and cover with cling film in contact, so as not to oxidize the surface.

In the meantime that the cream cools, prepare the crêpes: in a bowl, beat the whole eggs while, separately, mix together the milk and flour.

Then add the two compounds, then cover the bowl with cling film and let it rest in the fridge for at least 30 minutes.

After at least half an hour, resume the dough and start cooking your crêpes, spreading a ladle of dough on a pan or a large, flat-bottomed non-stick pan, very hot (if it is not perfectly non-stick, melt a small butter into the pan before pouring the dough).
When the dough has hardened, gently peel off the edges with a spatula and turn the crepe to cook the second side as well.

As the crêpes are ready, stack them on a plate.
When the crêpes and cream are both ready, lightly toast the pine nuts in a non-stick pan.

At this point, proceed with the filling: stuff one crepe at a time with the cream.

Arrange the grandmother's crêpes on a serving plate, decorate with pine nuts and icing sugar and serve immediately.

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