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Homemade chocolate bars to dispose of Easter eggs – Italian Cuisine


If you do not want to eat all the chocolate left, let us have chocolates or tablets to give away. that's how

Dispose of the Easter eggs it's simpler than it looks.
There are two solutions:
The solution for gourmands: eat them slowly
The solution for generous people: give them away, but recycle them and reinvent them in a creative way.
Such as? Just prepare some homemade tablets enriched with many ingredients.

How to melt chocolate

If you are not a master chocolatier and don't feel like it temper the chocolate, simply melt it in the microwave or in a bain-marie without adding water, milk or other liquids.
Avoid melting it directly in a saucepan on the stove because you risk burning it. It is very risky especially with the more delicate white chocolate, especially if it is not of excellent quality.
Always melt it gently and when it starts to become soft, move it away from the heat and mix it.

How to make chocolates

With melted chocolate you can make many Chocolates different.
Use the special silicone molds and enjoy creating the most original shapes.
You can too stuff them with cream inside of hazelnuts or pistachios, peanut butter or dulce de leche or with fruit like the classic cherry in spirits.
A fun and super-homemade way to make chocolates is to use the ice mold that is usually kept in the freezer. In cubes, instead of water, you can put chocolate. In this way you will get perfect chocolates, all the same.

Tablets for all tastes

Also to make chocolate bars there are stencils, but you can much more simply use the bottom of a mold for disposable plumcake made of aluminum.
You should not grease it or coat it with parchment paper because the chocolate will come off by itself once it is cold. Even with silicone molds you will get excellent results.
Once the melted chocolate is distributed on the bottom of the mold you can decorate it with whole hazelnuts or almonds or pistachios, or with the dried fruit like coconut flakes, raisins, cramberries or even candied fruit.
If you don't want to use the mold, simply pour the chocolate evenly onto a baking paper and let it solidify after enriching it as you prefer. More than tablets you will get so sheets, very beautiful to break roughly.

Bicolor chocolate

It is also very fun to combine different chocolates.
You can for example make a tablet with dark chocolate and white chocolate.
Just pour the first one, let it solidify in the refrigerator and then cover with the other to get a tablet of two colors … or even three if you want to add the milk chocolate.

In the tutorial, discover now some combinations that we recommend you try!

Recipe Homemade granulated broth – Italian Cuisine


  • 400 g carrots
  • 300 g zucchini
  • 200 g onion
  • 200 g salt
  • 140 g celery
  • 40 g parsley with prawns
  • 15 g basil
  • garlic
  • extra virgin olive oil

For the homemade granular broth recipe, peel the courgettes, removing the ends; peel the carrots, onion and a clove of garlic; clean the celery by removing the bottom and keeping the leaves. Clean the basil and parsley, eliminating only the end part of the stems. Cut all the vegetables into small pieces and blend them with the herbs until you get a fine, uniform and well-wet mixture. Collect the smoothie in a cloth and squeeze it to remove all the water: keep it, however, to prepare a risotto or a soup.
Mix 600 g of squeezed vegetables with 200 g of fine salt and 2 tablespoons of oil, spread the mixture on a plate covered with baking paper and bake it 180 ° C, ventilated for about 30 minutes. Open the oven, mix the vegetables, lower the oven to 120 ° C and let it dry for another 1 hour and 40 minutes, stirring every 20 minutes. Remove from the oven and let cool. Blend the dried vegetables again, obtaining a powder.

Casatiello, rich homemade salty Easter – Italian Cuisine


It's right. It is from the earth that he has stuffed a 'simple' bakery product among the World Heritage Sites that comes from the Casatiello. Rich, simple, greedy, festive. In two words, a true heritage. In two others, a resurrection of the senses: Easter.

173083Flour, fats, cheeses and cured meats. And eggs, of course. In plain sight in this crown to exhibit and above all to share and sbafare on festive occasions (choose the delicious eggs, I recommend!). Eggs perched on top of the dough, whether it is salty, or in its sweet version. In any case, the casatiello is the traditional one donut rustic of the tradition Neapolitan Easter.

Like the pastiera, the Easter boast of Neapolitan patisseries, the casatiello was originally born to be consumed during the Easter lunch. In reality the tradition varies: for some it is typical of Holy Saturday; nowadays it is kneaded and also found in other periods of the year. But given its fantastically transportable format (without even needing to be heated) it has become a must for the picnic outside of Easter Monday (here's how to organize it in a few easy steps).

173077Let's start with a little history of tradition. First of all, where does the name come from? From the cheese, probably, which abounds in the dough. Shape? Well, it's very typical of the Easter symbolism: can represent the crown of thorns (which then becomes a crown of light …) but at the same time its annular aspect is a call to the cyclical nature of the resurrection. Each egg (man?) Is caged in his cross, or two strips of dough in the shape of a cross from which it will be released on Easter. When – without wishing to be blasphemous – in this case it will ascend to the mouth: in filling our senses with this culinary delight, it is beautiful to recall also to the mind and heart the deeper meaning of this cooking preparation, since the real food nurtures something more that the body …

And we come to the substance. Here we deal mainly with the salty version, which is usually used accompanied by cold cuts and cheeses, and in particular soppressata and salted ricotta – next to broad beans, in perfect tasting time!

173080Recipe it's here. A prescription. Of course, because then the beauty is that, as good rustic preparation which is, everyone fires a little his version, which certainly depends on the family tradition but also on the availability of ingredients and the inspiration of the moment. For example: the salami par excellence with which it is enriched is the prized and popular Naples salami (coarse grain, lean pork and veal and hard fat of pancetta or bacon). Do you have Milan salami? Use that one! There are those who put the greaves. You want to know what the Neapolitan chef par excellence puts us, Antonino Cannavacciuolo? Salami and smoked pancetta, and pecorino, parmesan, spicy provolone and smoked scamorza with regard to the cheeses.

Vegetarian version very possible and delicious. Simply eliminate the cured meats in favor of the cheeses (one smoked always gives good taste) and replace lard or lard with a different fat – many use the oil extra virgin, but friability and taste vary depending on the fat used – which can also be a mix: try your combination!

Furthermore: while in the traditional casatiello and the enriching ingredients are mixed rigorously together with farina & c., many now perform the preparation strudel type, in order for it to be a heavy hand (literally! So much so that in Naples it is said: "Yes, indeed, nu casatiello!" to someone who can hardly swallow a concept …). Here too, a mix of the two versions can be optimal.

173074And speaking of versions: the casatiello also exists sweet. Along with flour, eggs, sugar, fats – here at pork is better to prefer butter, there is a crucial ingredient is the orange flower water.

And we close our excursion on the Casatiello with a debut. So he began to recite the website dedicated to him: "Easter, Jesus is risen. Everything is beautiful, even if it eats "or casatiello".

Carola Traverso Saibante
April 2019

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