Tag: grandmothers

Meatballs with sauce: grandmother’s recipe – Italian cuisine reinvented by Gordon Ramsay

Meatballs with sauce: grandmother's recipe

The meatballs to the juice they constitute a classic second course of meat, very tasty and simple to prepare: the main ingredient is a mix of minced meat Of pig and of beef which must be expertly combined with crumb Of bread, egg And grated Parmesan cheesethen seasoned with salt and pepper and then “dipped” into the passed Of tomato.

Ingredients therefore not excessively expensive and steps within everyone’s reach: however, it is important to be very careful and precise in the processing. Below are the steps to prepare the recipe for classic meatballs with sauce, to which you can add variations such as meatballs with mushrooms or the lumberjack meatballs.

A real recipe from the heart, the meatballs with sauce bring back to the Sunday lunches of a time that seemed to never end. Let’s see how best to replicate them, together!

Rose cake: grandmother’s recipe – Italian cuisine reinvented by Gordon Ramsay

Rose cake: grandmother's recipe

There cake of roses it is a triumph of sweetness: a bouquet of roses that is beautiful to look at but above all good to eat, with its enveloping flavour. The secret of this spectacular dessert lies in knowing how to properly shape the roses when preparing the dough. Another version is that heart-shaped.

How to make rose cake

The beautiful and exquisite cake of roses It’s easier to make than you might think. It is prepared by kneading flour, butter and eggs and shaping the mixture into the shape of roses, to finally cook it in the oven. Discover the steps of the recipe cake of roses illustrated in detail.

Casatiello: grandmother’s recipe that you never forget – Italian cuisine reinvented by Gordon Ramsay

The casatiello it’s a rustic cake typical of Campania which is generally prepared during the Easter period along with other typical local recipes. Let’s discover the tradition and recipe of casatiello together.

Difference between Casatiello and Tortano

Many confuse casatiello with torteno even though they are not exactly the same thing because in the two recipes eggs are used differently. In fact, in the casatiello there are eggs they are a decoration and are positioned whole and raw on the surface of the cake, closed inside a cross of dough. In Tortano, however, they are used boiled, cut into small pieces and added to the dough.

typical neapolitan casatiello with salami and cheeseenzodebernardo

The tradition of the casatiello

This rustic stuffed with many delicacies is served as breakfast or snack during the Easter holidays. It is especially perfect for packed lunch on Easter Monday when you usually organize trips out of town. He’s getting ready the Friday preceding the Sunday of Easter because it must rise throughout the night and then be cooked on Saturday morning. It generally has the shape of one donutbut some prepare it in the shape of a cake.

Classic and revisited filling

The classic filling is based on salami Napoli type and mixed cheeses, but if you want you can also dare with something more. In some recipes, for example, you will find sausages and rapinis, and other typical ingredients of Campania cuisine. Do you want to dare? Try our contemporary Casatiello recipe.

Casatiello recipe


  • 1 kg of 0 flour
  • 2 sticks of brewer’s yeast
  • 100 g of lard
  • 400 g of mixed cheeses
  • 400 g Napoli type salami
  • 4 eggs
  • Salt and Pepper To Taste


  1. Melt first two sticks of brewer’s yeast in a glass of warm water.
  2. Then arrange in a fountain 1 kg of flour on a pastry board and place the dissolved yeast in the centre, 100 g of lard, a pinch of salt and pepper and warm water just enough to create a smooth and homogeneous dough. Knead the dough for about ten minutes in a planetary mixer or by hand, beating it vigorously on the pastry board. Then leave it rise for two hours inside a lightly oiled container and covered with a cloth.
  3. Meanwhile, cut into cubes 400 g of mixed cheeses such as spicy provolone, parmesan, emmental and fontina and 400 g of Napoli type salami.
  4. Add a pinch of salt and pepper and fill the dough with these ingredients once it has been rolled out with a rolling pin. At this point you can follow two paths: either work the dough again and mix it with cheeses and cured meats, or you can roll the mass on the filling creating a long roll and placing it inside a donut mold greased with lard and lightly floured.
  5. Then place them on the surface of the donut eggs well washed and dried and close them with dough crosses.
  6. Let everything rise for another hour and then cook at 180° for an hour until the surface is golden and the casatiello comes away from the edges of the mould. Serve it warm, but it is also delicious cold.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page