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Orietta Berti: grandmother's cookies and grape sauce – Italian Cuisine

Orietta Berti: grandmother's cookies and grape sauce


The singer, who returns to TV as a judge of "The Voice Senior" on Rai 1, reveals her secrets in the kitchen and an Emilian recipe to be mixed. "At home, however, the chef is my son Omar"

Stable as a well-leavened dough the success of Orietta Berti it seems to know no setbacks. After the summer hit with vintage refrain, One thousand, with Fedez And Achille Lauro, now Cavriago's nightingale is back on TV as a judge of The Voice Senior, on Rai 1 from November 26, with Antonella Clerici. Excellent cook, doc Emilian, Orietta never hides her home-gourmand side, which prompted a flour brand, Lo Conte to put her (literally) with her hands in the dough for the launch, ça va sans dire, from Milleusi news of the Le Farine Magiche line. The name, which recalls the cute single, is actually due to its formula passe-partout that simplifies and facilitates home cooking because it is perfect for all types of preparation, both instant leavening and short (2-3 hours) or medium (6 hours) leavening. An ingredient, between the traditional and the hi-tech that has met the sympathy of Orietta, of course, but also of many Italians since the trend of the home made dough, which has kept Italians in lockdown so active, does not seem to stop. At least as much as Orietta's renewed success. We joined her in the kitchen to be told a fragrant piece of life.

How do you justify this irresistible attraction for flours?
«I love making homemade focaccia and cappelletti. A good flour or a well-balanced preparation make your life easier and encourage you to cook more often .

What is the most bizarre dough you have tried?
"The Orietta biscuits, prepared together with my dear friend, the naive baker Giordano Ghini, which we give to my friends for holidays and anniversaries. They are very good: they come from my grandmother's recipe from many years ago .

Would you give us a flour-based recipe that you are particularly fond of and an anecdote related to her?
"Certainly the grape sauce, a typical Emilian dessert related to this autumn harvest period. It is an anomalous "sweet", but it brings back to my mind many memories of childhood, of my mother and my grandmother. It is a kind of wine pudding that is cooked with grape must (it can be made with red wine must or white wine must) and with flour. The recipe is very simple, here's how to prepare it .

Ingrediants

1 liter and a half of wine must
Milleusi flour The Magic Flours
3 whole walnuts
1 large saucepan
1 wooden spoon
1 sieve or strainer

Method

«We calculate 1 tablespoon of flour for each glass of wine must poured into the pot. Empty all the wine into the pot along with the three well washed whole walnuts. Turn on the low heat and slowly add the various tablespoons of flour until stiff with a small sieve or colander. Keep stirring until all the tablespoons of flour have been used up. Continue until the "sauce" comes to a boil. Once ready, pour it into large or small bowls and refrigerate. It should be served cold and is very versatile: it can be filled with cakes, pies and biscuits .

Orietta, but in the end what is her magic touch in the kitchen?
"Improvisation, for better or for worse. It always works .

Which and how many types of flour do you usually use?
«I'm a fan of 100% Manitoba, Milleusi, type 1 flour, 5-grain wholemeal flour and Manitoba flour for savory dishes. Those of Farine Magiche, also for the preparation for focaccia, are really excellent .

Do you love kneading alone or in company? If so, who did you pass on your passion for cooking to in the family?
«Always in company: it must be a choral work. In fact my son Omar is very very good at cooking, I must have passed on my passion to him .

Being from Emilia, she will have a secret for making fresh pasta and piadina: could you tell us about them?
"The secret is the pastry: I learned how to make a Celebrity MasterChef. Before, I made large holes in the pastry; They told me not to overdo it and to prepare the pastry in small pieces, so it can be rolled better .

Her stage looks have now become famous: what are you wearing in your kitchen?
"Nothing too complicated, actually: day dresses."

What will you prepare for Christmas?
"I don't know, I'll ask my son Omar for advice, he's the real chef of the house".

Our newspaper has nominated Italian home cooking as a UNESCO World Heritage Site: what do you think?
"It is a must: it is an added value for the Italian lifestyle which is a sign of well-being and health all over the world".

What is the Italian dish that you consider an authentic masterpiece?
"Cappelletti in broth, which among other things, beware, in Parma are called anolini in broth and in Bologna tortellini in broth".

Pasta au gratin: grandmother's Neapolitan recipe – Italian Cuisine


Neapolitan pasta au gratin is a first course that makes you happy. Tasty, crunchy on the outside and creamy on the inside: here's my family recipe to make it perfect

There gratin pasta is one of those recipes that could never be missing on Sundays, since I was a child. Like my grandmother used to do, beautiful Crisp on the surface, creamy is racy inside of.
The Neapolitan gratin pasta warms the heart and soul. How to describe it? It is a kind of baked pasta timbale, filled with cooked ham, mozzarella, smoked cheese or provolone, bechamel, well au gratin on the outside. An easy easy recipe that reserves great satisfactions.

gratin pasta

My version is the one I learned from my father (who in turn learned it from my grandmother). When I smelled the aroma of the more than generous sprinkling of pepper required by the recipe in the air, I knew it would be a really happy Sunday.

Pasta au gratin: Neapolitan recipe

The recipe for pasta au gratin requires the use of bechamel, strictly homemade. Try our basic recipe or that of bechamel with extra virgin olive oil, for an even more intriguing flavor.

The procedure is very simple, just follow a few rules to prepare a perfect dish.

Ingredients for four people

1 l Bechamel
500 g Pasta rigata (rigatoni, ziti or macaroni)
200 g Mozzarella
200 g Provola or scamorza cheese
250 g Cooked ham
Grated Parmigiano Reggiano
Bread crumbs
Extra virgin olive oil
pepper
nutmeg

Method

To prepare the pasta au gratin, start boiling the water and in the meantime cut the cooked ham into small pieces and the scamorza cheese into cubes (if you like, use provola or scamorza cheese smoked for a more intense taste). Also cut the mozzarella into pieces and dab it with a little kitchen paper to absorb the excess liquid.

Cook the pasta al dente and transfer it to a large bowl: add the bechamel, a pinch of nutmeg, plenty of pepper and 2-3 tablespoons of grated Parmesan. Start mixing and add the scamorza, mozzarella and ham. Mix once more, mixing all the ingredients well.

Transfer everything to a baking dish, sprinkle with Parmesan cheese, breadcrumbs and a drizzle of oil to promote gratin. Complete the cooking in a preheated oven at 180 ° for about 20 minutes, until the surface is golden brown. To ensure you a result super crunchy, move the dish to the top shelf of the oven and use the grill function about 5 minutes from the end of cooking.

Let it rest for a few minutes before serving and get ready for the delicious taste.

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Grandma's Cheesecake – 's Grandmother's Cheesecake Recipe – Italian Cuisine

»Coconut and pineapple tart


First prepare the cream: boil the milk with the vanilla stick, then remove the vanilla.
Beat the yolks with the sugar, then add the vanilla first and then the flavored milk.

Transfer the mixture to a saucepan and bring to the boil, stirring constantly, continuing cooking until a thick and smooth cream is obtained.
Move the cream into a larger container, cover with plastic wrap and let it cool.
whisk

Once cooled, mix the cream with icing sugar and mascarpone.

Blend the biscuits finely and mix them with the cream.

Create a uniform layer of biscuits on the bottom of the mold (lined with parchment paper), compacting well with your hands.
Pour the cream over the biscuits and level the surface well, then compact in the fridge for at least 3 hours.

After 3 hours, toast the pine nuts in a non-stick pan.

Grandma's cheesecake is ready: pass the pine nuts in the icing sugar, use them to decorate and serve.

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