Tag: idea

Pistachio cream from Bronte, an idea to stuff the Easter dove – Italian Cuisine

Scented, with a classic intense flavor of pistachios, this cream is an easy dessert to make that can be used in many ways. You too can try preparing the pistachio cream!

All the flavor of Sicily in a sweet and fragrant cream, which you can simply enjoy like this or spread on the slices of your Easter dove: let's talk about pistachio cream, a cake easy to make and that you can also use as a filling for a soft cake or as an accompaniment to pancakes for your breakfast. For a safe result it is essential to have gods pistachios Dop, which grow in the shadow of Etna, on saplings that can live up to 300 years and which bloom in this month.

The pistachio tree, a wonderful plant specimen

It has thin leaves and a shiny green, its branches are yellow when the plant is young and darker and reddish when the plant ages: the pistachio tree it is a magnificent specimen, with an important leaf opening, which makes it look like the huge Baobabs seen in Africa. It grows in very hot areas, generally in the southern regions, and is a dioecious plant, that is, some specimens carry only male flowers, others only female ones. The fruits are found gathered in clusters on the plant and are small oval and elongated drupes. These are formed by an external husk that covers the shell, inside which the seed is located, i.e. the pistachio.

Pistachios in the kitchen

Toasted and salted as appetizer treats in an aperitif, chopped and mixed together with flour in a delicious dough for fresh pasta, chopped in a panure with breadcrumbs or crumbled taralli to cover a fish fillet or to stuff a succulent scallop, added to pine nuts and parmesan for an unusual pesto, or together with cream, milk and eggs in a irresistible pastry cream: the uses of pistachios in the kitchen are endless. From appetizers to desserts, there is no dish that is no longer intriguing with a good chopped pistachios, toasted or not, according to your tastes. Tasty, free of cholesterol and rich in minerals and vitamin B6, they are a concentrate of nutrients essential for our well-being. Never run out!

The recipe for pistachio cream

Ingredients

200 g Bronte pistachios, 100 g sugar, 1 teaspoon vanilla seeds, 500 ml fresh cream, 500 ml milk, 30 g Avola almonds.

Method

First whisk the pistachios without skin and the almonds with a mixer. In a saucepan in a bain marie, heat the milk, cream and sugar. Add pistachios, almonds and vanilla seeds and mix well. Leave to cook for 10 minutes, then pour the mixture into 6 bowls which you will leave to rest in the fridge for at least 4 hours. Before serving them, leave them at room temperature for 30 minutes. At this point you can spread your cream on the dove or enjoy it like this.

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Low-carb lasagna, the most delicious light idea – Italian Cuisine

If you are looking for the perfect recipe for error-free low-carb lasagna, you are in the right place. Here are the secrets and the perfect recipe for eating a light and delicious lasagna.

Low-carb lasagna: pasta

In the recipe you will find instructions for preparing the right pasta for light lasagna. But remember that in order for lasagna to be really low carb, you need to respect the indicated doses and roll out the dough very thin. This same dough can be used to prepare some light noodles to blanch in salted water and simply season with a sauce of fresh tomatoes and olive oil.

Low-carb lasagna: meat sauce

A light ragù is a ragù a low fat. As you will see in the recipe below, we will use veal to replace the classic ground beef and pork, but if you struggle to find it, you can also use selected ground beef, the same that is used to make tartare.

The recipe for low-carb lasagna

For the low-carb lasagna recipe, cut 500 g of veal rump into very small pieces with a knife. Jump in
a pan for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. To add
a splash of white wine and put out the fire. Peel and finely chop two shallots. Sauté them in a pan
with a spoonful of oil; add 2 cups of passata, a pinch of salt and a sprig of rosemary and cook
for 8-10 minutes. Drain the meat from the liquid released and mix it with the passata.

For the dough: mix 1 cup of flour with 4 egg yolks and an egg to obtain a uniform dough. Cover with
plastic wrap and let stand for about 30 minutes. Spread it in thin sheets and cut it into rectangles of a size similar to that of the pan you will use. Cook the sheets by immersing them for half a minute in salted boiling water. Drain them and put them on a cloth spread on the work surface.

For the bechamel: mix 2 1/2 tablespoons of oil with ½ cup of cornstarch and 1/3 cup of milk; 2 glasses of milk in a pot with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch,
mixing with a whisk. Bring to a boil, stirring constantly with the whisk and cook for about 2
minutes until the béchamel sauce has thickened.

For the lasagna: spread a spoonful of bechamel on the bottom of a baking sheet, then cover with a layer of pasta. Cut and use strips of dough to cover any holes. Start preparing the layers by covering each sheet with 2 tablespoons of béchamel sauce, the ragù and the grated Parmesan. Proceed for 5 layers and finish with béchamel sauce, ragù and plenty of Parmigiano Reggiano. Cook the lasagna at 200 degrees for about 30-35 minutes.

Pizza pancake, what a crazy idea! – Italian Cuisine

We made small pancake pizza to prepare the best aperitif ever

Pancake pizza is a somewhat crazy, but nice idea, combining two of our favorite dishes. Quick and easy to prepare just like pancakes, delicious and unmissable like pizza, are our inspiration today. But how do they prepare?

The basis of pancake pizza

Unlike the traditional pancake recipe, to prepare these small savory delights you prepare a dough without sugar, but not too salty so that you can fill them freely.

The ingredients of the pancake mix

2 cups of multipurpose flour
half a spoonful of baking powder
1 teaspoon of baking soda
1 teaspoon salt

The recipe for pancake pizza

1 cup of pancake mix
1 egg
1 cup of milk
1 tablespoon of melted butter or oil

How to stuff pancake pizza

Margherita: Tomato sauce, mozzarella, basil
Neapolitan: Tomato sauce, anchovies, black olives, oregano
Spicy: Tomato sauce, provola, spicy salami

Cooking pizza pancakes

First prepare the pancakes, leaving them to cool on a plate. Then place them on a baking tray lined with parchment paper, season with the chosen topping and heat them for 10 minutes in a preheated oven at 180 ° C.

Pizza pancake tower

A fun idea to serve pancake pizza is to overlap them to form a tower. To make it, fill them with tomato and plenty of mozzarella and overlap 4 or 5, skewering them with a wooden toothpick to keep them still. Bake for 10 minutes at 180 ° C and serve.