Tag: Hot

How to get thick hot chocolate – Italian Cuisine

Other than cocoa powder, to get a cup of hot chocolate like the ones that appear in advertisements, you need to follow the teaching that comes from Belgium

The idea that the hot chocolate it can be prepared in a minute, by pouring a sachet of powder into a saucepan and after a stir it is "ready" was dictated by the fashion of "everything and immediately". While like any self-respecting good thing, that of hot chocolate should be a ritual to which you can devote the right time, without haste and approximation.

How to get thick hot chocolate

As taught by the greatest Italian master chocolatiers, from Gobino to Pistocchi, until'Antica Dolceria Bonajuto, to prepare the real thick and creamy hot chocolate cocoa powder is not used, if not minimally possibly, but dark chocolate.

The tablet must be chopped and then poured, depending on your taste, into the water or milk. There are those who then add a little sugar, some also a pinch of salt, some wheat starch or starch to thicken. In Belgium the famous Pierre Marcolini has created a ready-to-use preparation with a captivating name, "primitive chocolate".

Hot chocolate on a stick, that's how it's done in Belgium

And it is precisely in Belgium, where they know a lot about chocolate, so much so that there is also a museum in Brussels, that they have invented a nice and original way to prepare hot chocolate. In the hundreds of sparkling shops of pralines in the shop window, it is now customary to see wooden sticks sticking into a chocolate cube soaring. We are talking about the Hot Chocolate on a Stick, a way to obtain a dense hot chocolate that respects tradition by shortening the execution times. Unless you want to try your hand at making your own favorite stick. The advantage is that there are many variations, not only in shops but also at home.

And it can also be prepared at home

They are enough few ingredients and a silicone popsicle mold. First you need to melt the chocolate, milk or dark as long as it is of quality, in the microwave or in a bain-marie. Once this is done, add the sugar and a pinch of salt, cinnamon, chilli or another flavor of your choice. After having mixed everything, put the mixture in a pastry bag to pour it into the mold. At this point, skewer the stick and put it in the freezer for about ten minutes. After that yours Hot Chocolate on a Stick it is ready to be dissolved in a nice cup of hot milk.

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The hot dog that will "salt" your life – Italian Cuisine

Appears in every movie, series or cartoon, the Hot dog or if you like it more "hot dog" it is the best dish when you don't want to know about it. It is certainly also a good idea when you want to add a Yankee touch to the usual grill. But wait, we'll tell you more. It is the best meal when your mind is dreaming of walking through the great streets of New York. We know that you seem to smell that freshly cooked sausage smell, steaming and ready to be bitten. On the other hand, how can you resist it?

The hot dog and its origins

The hot dog it is a meal with very humble origins, very cheap, extremely tasty, which is easily eaten walking down the street and which comes from the old continent. The meat sausage which forms the basis of the Hot Dog is called Frankfurter, a thin and elongated frankfurter, very popular in Germany. But with the German immigration from overseas together with the mustard, to Bretzel and to many other things that have influenced American habits, one has also been introduced canine race typical until then only of Central Europe: the "Dachshund ", or the dachshund. And through popular jargon, immigrants used to call the Frankfurters by this name (dachshund), because it recalled their characteristic elongated shape. Funny isn't it?

Sauces and toppings

Obviously as a symbol of fast food and street food, eaten strictly with the hands in the company of a beautiful fresh beer, has become a delicacy also prepared at home: in reality there are few ingredients with which it can be globally stuffed and with which to prepare your tables in American style: frankfurter, clearly, covered with ketchup, mustard or mayonnaise, to which you can also add vegetables such as salad, tomato, onion, sauerkraut, or bacon or cheese. Thus, just to give a lighter appearance. Obviously it is only appearance.

Keep in mind, however, that to have a good hot dog you cannot rely only on excellent bread, which must always be soft and warm. Secondly, it is essential to choose the right combinations for the filling, always choosing the ingredients you love the most. But the real touch can create a unique mix of flavors is the choice of sauce. The best one is there mustard: with a strong and unmistakable taste, it is a typical condiment of French cuisine and much loved by the British and Germans. Traditional in combination with hot dogs and frankfurters, in reality it has many applications in the kitchen as well as a worldwide reputation, bringing true satisfaction to the taste buds. Frankfurters and hot dogs also go perfectly there Tzatziki sauce, the guacamole and barbecue sauce.

Würstel from Germany

In addition to American hot dogs, there are many types of sausages all over the world. If we move in Germany, particularly in the area of Bavaria you can taste many different types of sausages (among these i white sausages , which traditionally were served at breakfast, and the original version of the German hot dog with sauerkraut). TO Berlininstead one cannot fail to taste the Currywurst, a sausage dish, or "bratwurst " as the Germans call it, topped with a curry sauce and tomato puree, usually accompanied with fries.

Buying Guide

For hot dogs, soft semi-sweet rolls of oval and elongated shape are normally used, also sold in bags at the supermarket. Alternatively, oil sandwiches or durum wheat strips are also good. On the other hand, frankfurters are based on pork, veal, beef, chicken, turkey or mixed meat. In any case, we must always try to prefer those of good quality. Better a purchase from the butcher than anywhere else.

Here are some ideas for you …

183973 Classic hot dog with chips

Poke four frankfurters in several places with a toothpick, or make an incision lengthwise.
Put them in a pot with plenty of water and bring them to a boil, cooking them for 5 minutes.
You can also roast them on the griddle or sauté them in a non-stick pan. Meanwhile put in a pan two cspoonfuls of oil with 1/2 sliced onion, combine 350 g of sauerkraut in a jar and cook for about half an hour.
Divide in half four soft rolls, horizontally, and brown them on a plate or under the grill. Spread them to taste, with mustard or ketchup, stuff them with i sauerkraut and frankfurters and complete with fries.

Hot dog with bacon and scamorza cheese

Cut 100 grams of smoked scamorza thinly sliced. Brown eight slices of bacon in a non-stick frying pan, until crispy. Divide in half 4 sandwiches, brown them under the grill and spread with a thin layer of rustic mustard. Fill it with slices of smoked cheese and bacon, and join it to the würstel warm up and pass them under the grill for another 2 minutes.

183975 Hot dog with grilled onions

Peel 2 golden onions and cut them into 1/2 cm thick washers. Cook on the grill 2-3 minutes on each side, until golden and drizzle with a drizzle of extra virgin olive oil, salt and chilli powder. Divide in half 4 sandwiches, heat them on the plate or under the grill, spread them with the mustard and stuff them with the washers of grilled onions and hot frankfurters.

Tex-Mex style hot dog

Heat 2 tablespoons of extra virgin olive oil, 4 tablespoons of Ketchup, 4 drops of Tabasco, 1 tablespoon of sugar. Add 1 jar of drained boiled borlotti beans, blend with 2 tablespoons of White vinegar, sauté for 2-3 minutes and salt. Divide in half and toast 4 sandwiches on the plate and stuff them with the beans get ready and hot frankfurters.

Hot dog Mediterranean taste

Clean 4 small ones peppers multi-colored fleshy and cut into small pieces. Heat 2 tablespoons of oil in a pan with one clove of garlic chopped and one onion sliced. Add the peppers, a tablespoon of ketchup and chili sauce. Add salt, cover and cook for 15-20 minutes.
Divide in half 4 sandwiches, brown them on the plate, then fill them with peperonata and i hot sausages.

hot chocolate in the cup – Italian Cuisine

Hot chocolate and the snack ideal to warm the cold souls. Young and old, everyone is crazy about it, it is no coincidence that the ancient Maya called it the drink of the Gods. Homemade hot chocolate is ideal for enjoying the flavor of real chocolate and not that of cocoa powder. Dense, hot, so creamy … is there perhaps, besides the snow, a more awaited reason to enjoy winter with joy? Eaten alone or in company, at home or in our favorite coffee, its sweetness is always an excellent cuddle.

Soft, flavored, spicy, very sweet or bitter, you can indulge yourself with all these variations, without taking away from the topics with which we can decorate it: cream is certainly its perfect bride, but also the accompaniment of cheerful sugars or crumbled biscuits. it's not bad at all. Children will surely go crazy for it.

Its ancient origins

The hot chocolate, considered a precious commodity since the dawn of its use, known for its numerous and intriguing characteristics, for a long time it will be a symbol of exclusivity and wealth, fully representing the tastes and whims of various elites who over the centuries lost their minds for her.

But where was it born? Who, first, tasted this goodness in the cup? It all begins in distant lands of Latin America, in the years in which the pre-Columbian tribes. In fact, first the Maya, around 600 BC, and subsequently the Aztecs to discover that the seeds of cocoa plants which they cultivated if roasted in earthenware pots and ground with stones and then dissolved in water with the addition of pepper, chilli and other spices could give life to a fatty and bitter drink called "Xocoatl". The importance that this drink had among the Aztec people is such that a value was also attributed to it mystical-religious. It was in fact consumed by the elite during important ceremonies and offered by priests as a sacrifice to the gods. It was not good for everyone, as it is today, and in addition to the liturgical use, it was given to drink to the warriors, for its intoxicating power and because it was able to relieve the feeling of fatigue. In short, one regenerating pampering, now as then. However, this drink does not seem to have been very successful in Europe, so much so that the recipe was then revisited with the addition of spices to taste between vanilla, cinnamon and chilli. But this was a privilege for the few, a luxury drink for the nobility and the rich. Around 1600 depopulated in Italy: from Florence to Venice up to Turin. It cannot be said that it was still that hot chocolate that we know, still too oily and dusty due to residues, but its glorious future as a sweet drink with a thousand interpretations, capable of instilling great comfort in those looking for it, had already begun. , and perhaps on closer inspection his fate was already written in the stars.

Hot chocolate around the world

But since he did the around the globe infecting everyone with its inimitable taste we see how it is prepared in different countries, in such a way as to make you perform a greedy trip with taste and mind

Brazilian hot chocolate

It's simple, it's fast and perfect for a homemade hot chocolate, so perfect that it invites you to completely abandon those in bags bought at the supermarket. The Brazilian recipe is full of flavors like cinnamon and vanilla – a perfect combo.

Moroccan hot chocolate

Hot African but you never say no to chocolate. Moroccan style, aromatic and velvety, a sensory paradise within everyone's reach. We have milk, dark chocolate, cinnamon and the secret ingredient: cardamom pods, as well as an orange peel that gives that magical touch.

Colombian hot chocolate

Here we fly to Colombia that amazes us with hot chocolate and cheese. Does this seem like an excessive combination? Try it to believe its goodness. For use it is recommended the halloumi (cheese with goat or sheep's milk) but if you do not have it available, it is also good to have fontina. The procedure of the hot chocolate is always the same, except that we will have as a side dish not biscuits but cheese.

Belgian chocolate

Precisely in Belgium, where they know a lot about chocolate, so much so that a museum has been built there, they have invented a nice and original way to prepare hot chocolate. In the hundreds of sparkling shops of pralines in the window, it is now customary to see wooden sticks skewered in a chocolate cube. What are they? They are called Hot Chocolate on a Stick, a super effective way to obtain a thick hot chocolate that respects tradition by shortening the execution times.

Mexican Champurrado

Dreaming of a Mexican beach in the hot sun and a sombrero on your head. While these splendid thoughts are nurtured – why not? – you can prepare a nice Mexican champurrado: served with whipped cream and cinnamon, which is often served in a cup of coffee, it is a gem that can be consumed several times a day , given the size. The ingredients, to experience it, must be of Prime quality, especially the chocolate, better if Mexican, and so the sweetener: a typical sugar is the panela, strictly of very aromatic whole cane. Even the spices must be just fresh, just to be able to give the right scent and unique taste.

The history of hot chocolate, a sweet drink that we are used to commonly consume today, hot and variously flavored on cold winter days, is steeped in magic and myth. A story that smells of luxury and privileges.

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