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Strudel: all the recipes to make it as good as your grandmother's – Italian Cuisine


Apples, raisins, cinnamon, but also jams and delicate creams: in each house the strudel has a different fragrance and consistency and comes from simple and ancient traditions that too often we risk not inheriting.
But we must not lose heart, our recipe book contains all the answers we are looking for. Classic recipes, imaginative variations, different textures to meet everyone's tastes and experiment with strudel in 15 unmissable recipes: filo pastry strudel with seasonal fruit, of ricotta cheese, at cherries, strudel swings to theapricot, with ricotta and strawberries, of abbot pears, of pears, small strudel of apples and strawberries, of apples with biscuits, of nectarines and rum, of oranges and apples, of plums and almonds and strudel slices of apricots with lemon sauce.

If instead you remember one by one the ingredients of the filling that you prepared at home when you were little, but you miss the dough recipe, here it is in simple steps.

Ingredients for 6 people

150 g flour – 50 g very soft butter – 1 egg – salt

Method

Mix the ingredients in a bowl with a tablespoon of water. Mix them with your hands until they are mixed in a slightly sticky mixture. Transfer the mixture to the pastry board and knead it for a few minutes until it is smooth and elastic. When the dough is elastic enough to be able to pull it without breaking, collect it in a small ball and let it rest under a hot pan for 40 '. Roll out the dough on a floured cloth, first with a rolling pin, then with your hands: place them under the pastry with the back up, widening the dough until it is almost transparent. Use the cloth to roll the strudel dough, after you have placed the filling on the surface. You will also need the tea towel to transfer the roll from the pastry board to the baking tray.

Once stuffed and cooked, why not serve it warm with a scoop of fior di latte ice cream?

Here are our 15 recipes for strudel

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Phyllo strudel with seasonal fruit

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Ricotta Strudel

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Cherry strudel

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Apricot strudel swivels

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strudel

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Apricot strudel

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Strudel with ricotta and strawberries

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Abbot pear strudel

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Strudel Of Pears

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Small apple and strawberry strudel

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Apple strudel with biscuits

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Nectarine and rum strudel

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Plum and almond strudel

We prepare the meatballs with the sauce, the grandmother's dish! – Italian Cuisine


Tasty, fragrant, and accompanied by the classic tomato sauce: who can resist meatballs with sauce?

When you think of a dish that gives you mouth water, that immediately puts you hungry, that reminds you of the fragrances and flavors of your childhood, then maybe you are thinking about meatballs with sauce. Small balls of minced meat browned in a pan and then cooked for a long time in a basil-flavored tomato sauce: how can you resist such goodness? Cooking them is simple but takes some time, both for the preparation of the meat and for the sauce. As with many other dishes, even for this reason, long cooking ensures an excellent result.

meatballs with sauce
meatballs with sauce

The thousand faces of a meatball

There is not just one meatball: the basic recipe provides minced meat, eggs, salt and pepand, but if you try to add more to these ingredients, the taste of your meatballs will become much more intriguing. To start, in addition to the minced beef, you can add that of pig, more fat and flavorful. Or you can chop some pieces together cooked ham, mortadella or sausage. Then, if you like a little spicy, add to the breadcrumbs a chopped spices or various herbs. Finally, to make them softer, you can combine them with the dough fresh milk or stale, soaked bread.

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The recipe for meatballs with sauce

Take 600 g of minced meat (of beef or mixed, as you prefer), 1 egg, 100 g grated Parmigiano Reggiano, chopped parsley, breadcrumbs, extra virgin olive oil, salt, pepper. For the sauce 400 g of tomato puree, a clove of garlic, extra virgin olive oil, salt and fresh basil. First prepare the sauce: in a large pan fry the garlic in a little oil. When it is golden, add the tomato puree and cook over low heat for about 20 minutes. Then add salt, add the basil and set aside. Now take the minced meat, put it in a bowl with the Parmesan, parsley, egg, salt and pepper. Stir well and then, with your hands, form a balls that you will pass in the breadcrumbs. Warm up a little extra virgin olive oil in a pan and then brown them in the meatballs, a few at a time, turning them often until they are golden brown. When you have cooked them all, add the tomato sauce, cover with a lid and cook over a low heat for about an hour.

In the tutorial, a few tips for unforgettable meatballs

Tomato risotto, my grandmother's recipe – Italian Cuisine

Tomato risotto, my grandmother's recipe


He called it red rice and it was his easy recipe to get everyone to agree (and smile at every encore request)

My grandmother Emma was born and raised in the Venetian countryside where the ingredients were few, hunger after work in the fields so much. In her past as a girl there was a lot of polenta, eggs and soups, in his heart the tomato. An ingredient that was never lacking in his Milanese cuisine and that happened in almost all dishes, including risotto. His idea of ‚Äč‚Äčtomato risotto was something simple, but to think of it also original. He prepared it with his eyes closed, pretending that the rice was pasta. He cooked it al dente and then seasoned it with the tomato sauce he had previously prepared with a fried onion and the peeled tomatoes which he reduced to very fine pulp with the special tool. This is the recipe I wrote, thinking back to all the half-hours spent in the kitchen waiting for it to be ready and to sprinkle with grated parmesan that completed the magic.

The recipe for tomato risotto

Ingredients

For the sauce: 500 g peeled tomatoes, half a golden onion, extra virgin olive oil, basil, salt
For the rice: 320 g Carnaroli rice, coarse salt

Method

Fry the finely chopped onion until lightly colored. At this point add the peeled tomatoes that you have reduced to sauce, their water and the basil. Stir well, add salt and cook on a low heat for 40 minutes with the lid. When it is ready, remove from the heat and let it cool. Now boil the rice in plenty of boiling salted water and drain well al dente. Mix it with the sauce in its saucepan, serve and complete with a sprinkling of grated cheese.

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