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Muffins for Valentine's Day: the most delicious ideas to celebrate – Italian Cuisine

Muffins for Valentine's Day: the most delicious ideas to celebrate


A gift idea made with the heart for Valentine's Day? Certainly something cooked with your hands. Like these romantic muffins, for example. Here are the recipes

Saint Valentine, the Valentine's day is around the corner. Are you still short of ideas on what to give to your beloved? Here is a not brilliant idea, but certainly full of love: cook for your partner. Yes, prepare him a gift that speaks of your commitment and your dedication. Like, for example, a sweet: like i muffin that you find below, which require some time to prepare, but are so beautiful to look at and good to eat.
Even better, if you decide to cook them together: tie your aprons, take a handful of flour and then end up "making war", giving each other a kiss, it's a moment.
Below you will find the recipes of the most romantic muffins ever, while in our gallery some advice to make them even better. Happy Saint Valentine's!

Berries muffins

Ingrediants

200 g of flour
200 g of berries
180 ml of milk
2 eggs
1 sachet of yeast
100 g of sugar
80 g of butter

Method

Start by combining the eggs and sugar in a bowl, whipping them until the mixture is clear. Now add the melted butter and continue mixing. Sift in the flour along with the baking powder and continue mixing. At this point, add the milk slowly, stir again, finally add the berries, incorporating them evenly. Now it's time to grease and flour the muffin tins, then fill them with some mixture. Now bake in a preheated oven at 180 ° C for 20 minutes.

Strawberry muffins

Ingrediants

300 g of flour
8 g of yeast
150 g of sugar
80 g of butter
125 g of whole yogurt
1 egg
100 ml of milk
200 g of strawberries

Method

First, peel the strawberries, washing them and removing the stalk, then reduce them into small pieces. In a bowl, combine the sifted flour, baking powder and sugar, and start mixing. Then, add the egg, milk and yogurt. Stir again. Now add the strawberries and melted butter. Mix well and pour the mixture into the muffin molds. Now bake in a preheated oven at 180 ° C for 20 minutes.

Muffin red velvet

Ingrediants

60 g of butter
45 g of dark chocolate
280 g of flour 00
40 g of bitter cocoa
1 sachet of baking powder
1 pinch of salt
1 pinch of baking soda
130 g of sugar
160 ml of milk
1/2 vial of vanilla
28 ml of red food coloring
2 eggs
180 g of chocolate chips

Method

Take a saucepan and melt the butter and dark chocolate in a double boiler. Then let the mixture cool to room temperature. Meanwhile, in a bowl, mix the flour, cocoa powder and baking powder. Season with salt, add a pinch of baking soda and continue stirring. In a separate bowl, combine the sugar, milk, eggs, vanilla and red food coloring, mixing until smooth. Now is the time to combine the two compounds and, always stirring, to add the chocolate chips. Take the muffin molds, pour the dough into them. Put in the oven at 200 ° C, but after five minutes, reduce the temperature to 180 °. Cook for another quarter of an hour.

Polenta, quick and tasty ideas and recipes – Italian Cuisine


Not the usual polenta: from appetizers to desserts, 7 original and quick proposals to amaze at the table (even the day after)

The first cold ones immediately call the polenta. Creamy, warm and enveloping, it is the dish that brings everyone together at the table. Polenta has the great advantage of being versatile, it can be cooked as a delicious appetizer, be the star of the table or even turn into a delicious dessert. Not only that: polenta is also very good the next day, when it can change into a tasty second life.

To serve the polenta, the wooden cutting board is the best choice. When the polenta is ready, it must be turned over in one go from the cauldron onto a round wooden cutting board. To cut it into slices, use a slightly thick cotton thread: let it descend from the top towards the cutting board and then slide it so as to detach the slice. Some prefer to do the movement in reverse. The result will be the same: you will get perfect slices that retain their grainy texture.

To cook the polenta, the truncated cone-shaped copper cauldron is the traditional choice. In fact, the non-tinned copper conducts heat perfectly and allows the polenta to cook evenly. To preserve its brilliance, rub it with a mixture of corn flour and white vinegar.

Finally, a useful tip: to remove polenta residues from the pot more easily, immediately after cooking, fill it with water and bring it to the heat: when it boils, the crust will come off from the bottom.

And if you have any doubt that polenta makes you fat, the answer is in quantity. A bit like pasta, it's not in itself that it's high-calorie, it's all in the sauce. To be precise, there are about 100 grams of polenta calories 359 kcal, fats 2.70 g, cholesterol 0 mg, sodium 0 mg, carbohydrates 79.90 g, fiber 0 g, proteins 8.70 g. Not bad!

Before moving on to the 7 original ideas with polenta, let's focus on another interesting proposal: have you ever thought about colored polenta?

Colored polenta

Polenta is a perfect base for flavoring and coloring. To accentuate the color result as much as possible, the ideal would be to choose white polenta.
To flavor it, you can simmer for 2-3 '100 g of extra virgin olive oil with a sliced ​​red onion, a piece of fresh chilli, a few peppercorns, a slice of ginger and a sprig of thyme. Leave to flavor for 5-6 minutes, then strain on the polenta.
Blend 500 g of precooked beetroot and add it to 1 kg of white polenta. Mix well with a spoon or with an electric whisk (you can also use the mixer with the whisk at low speed). You can color orange with 500 g of carrot purée or green with 500 g of broccoli purée.
Try to create a two-tone roll by spreading the orange and purple polenta separately between two sheets of baking paper. Leave to rest in the fridge for 1 hour.
Remove one of the two sheets of baking paper from both polenta, overlap them, remove the top sheet and, with the help of the remaining sheet of baking paper, roll up tightly. Leave to cool for 1 hour in the fridge, then remove the paper and cut into slices.

7 original ideas with polenta

Mascarpone and polenta

Bring 1 liter of water to a boil, add salt, add 250 g of instant polenta and cook according to the directions on the package, until it begins to thicken. Spread the polenta on a baking sheet lined with parchment paper and let it harden in the refrigerator for 30 minutes, then cut it into slices. Shelled 250 g
of sausage and cook it in a pan with ground black pepper, over high heat, for 5 minutes; set the sausage aside and toast the polenta slices in the same pot for a couple of minutes on each side. Spread the mascarpone on the polenta, complete with the sausage and serve.

Polenta taragna and fried egg

Bring 1 liter of water to a boil, add salt, add 125 g of polenta taragna and cook for about 35 minutes, stirring occasionally. Cook the fried eggs in a pan with a knob of butter. Melt 40 g of butter in a pan, along with 4-5 sage leaves. Serve the polenta taragna with fried eggs, completing with a generous sprinkling of grated Parmesan cheese and melted sage butter.

Milk polenta with cooked fruit

Bring 1 liter of milk to a boil, add salt and cook 125 g of polenta for about 35 minutes, stirring occasionally. Peel 2 mandarins, divide them into wedges and remove the
little skin; cut 12 kumquats into thick slices; cut the zest of 1 orange into small pieces. Cook everything with 1 tablespoon of sugar for 4-5 minutes, stirring occasionally. Serve the milk polenta with the fruit, still hot. Alternatively, cook 70 g of currants and 100 g of pomegranate seeds with 2 tablespoons of water for 3-4 minutes.

Polenta and sugar

Bring 2 liters of water to a boil, season with salt and cook 500 g of polenta for 35-40 minutes, stirring occasionally, until it is firm. Finally, roll it out in buttered pans forming a 2-3 cm thick layer. Let it cool down. Cut the polenta into rectangles, place them on a baking sheet lined with parchment paper, sprinkle with brown sugar and put them in the grill for 10 minutes. Whip 500 g of cream with 60 g of granulated sugar. Serve the sweet polenta with wisps of whipped cream.

Polenta in mixed canapés

Cut out rectangular or square croutons from the leftover polenta, heat them in the oven until they are crunchy, then season them to taste with sprigs of sour cream, smoked salmon, salmon roe, butter, anchovies and capers, dill or other herbs. to taste.

Sweet polenta in a cup

Crumble 500 g of polenta from the day before, collect it in a saucepan, wet it with a little milk, bring it to the heat, stirring until it regains a creamy appearance: you can help yourself with the hand blender. When it is homogeneous, distribute it in the cups filling them up to 3/4, sugar it according to your taste, complete with a dollop of whipped cream, sliced ​​almonds and a pinch of ground cinnamon.

Roman polenta

Cut out disks 5 cm in diameter from the leftover polenta, arrange them in small single-portion ovenproof dishes and season each with a few flakes of butter, 15 g of grated Parmesan, 15 g of grated pecorino, salt, pepper and 2-3 sage leaves. Bake in the oven at 200 ° C under the grill for 8-10 minutes, that is, until a golden crust has formed.

15 recipes with polenta

Detox: recipes and delicious ideas to share lightly – Italian Cuisine


After the holidays, we bring balanced and very tasty recipes to the table accompanied by appetizers and tasty salads for a carefree detox

Get back in shape after the holidays? Cut down on seasonings, increase vegetables, fruits, whole grains. Above all, add lots of water. And comfort your body and soul with our (brand new) soup variations. We have created 5 balanced and tasty recipes for you, to accompany crunchy appetizers and fresh, very special salads. Let the detox begin, without experiencing it as a limitation. Enjoy your meal, Happy New Year!

Choose the dish and combine it with the soup

Before moving on to soups, we recommend 4 crunchy (and a little "transgressive") appetizers and 4 fresh ideas to make dinner richer.

Salted butter croutons
For 4 people
Spread a small knob of salted butter on 8 slices of chia seed bread, then spread a handful of mixed seeds over them.

Black waffles with pecorino cheese
For 4 people
Mix 100 g of pecorino with 50 g of black rice flour; distribute a spoonful of this mixture in a non-stick pan forming a disc. Cook it over low heat for 1 minute, turn it over with a spatula and finish cooking it on the opposite side to obtain a crispy wafer. So prepare a dozen waffles.

Spicy bruschetta
For 4 people
Season 8 slices of slightly stale bread with a drizzle of extra virgin olive oil, a pinch of salt, a little chopped red pepper and a few drops of lemon.

Dischi with Grana Padano Dop
For 4 people
Mix 100 g of Grana Padano Dop with 50 g of corn flour; distribute a spoonful of this mixture in a non-stick pan forming a disc. Cook it over low heat for 1 minute, turn it over with a spatula and finish cooking it on the opposite side until you get a crunchy disc. So prepare a dozen discs.

Fennel, oranges and pistachios
For 4 people
Peel 350 g of fennel and slice them very finely. Peel 1 orange and divide it into wedges. Chop 20 g of peeled and unsalted pistachios. Mix the fennel with the orange wedges, the chopped pistachios, a pinch of salt and a drizzle of extra virgin olive oil.

Beef carpaccio with Greek yogurt
For 4 people
Peel 70 g of Jerusalem artichoke and cut into very thin strips. Spread 160 g of beef carpaccio on plates, season with a pinch of salt, the leaves of 4 Brussels sprouts, the Jerusalem artichoke slices and 80 g of large drops of Greek yogurt.

Cauliflower mix with anchovies and chilli
For 4 people
Blanch 80 g of mixed cauliflower florets in lightly salted water for 6-7 minutes. In a bowl, mix 2 tablespoons of extra virgin olive oil, 2 drained and chopped anchovies in oil and 2 slices of hot pepper. Drain the vegetables, chop them with a knife and toss with the anchovy oil.

Radicchio and raspadura salad
For 4 people
Clean 200 g of mixed radicchio, peel and season with a drizzle of extra virgin olive oil and a few drops of balsamic vinegar. Serve them with about 70 g of raspadura cheese (very thin sheets of Tipico Lodigiano, as an alternative to other young grana cheese).

5 healthy and tasty soups to start over with taste

Here are the 5 soups you never thought you'd prepare. Delicious and balanced, they will be your allies at the table to resume daily life by detoxifying you from the exaggerations of the Holidays.

To know Strichetti or stricchetti is the Emilian dialect name for a fresh pasta shape similar to tortellini without filling or to two butterflies joined together. They are not well known, yet Artusi already spoke of "Strichetti alla bolognese" in his manual Science in the kitchen and the art of eating well. They are good in broth and with meat sauce.

To know Enkir is a variety of small spelled obtained from a selection of cereals from the monococcus family in the Piedmontese Alta Langa area. It grows without the need for special treatments and keeps its genuineness and integrity intact, preserving a rich flavor and a high protein content.

To know For a different, light and aromatic vegetable broth, boil 1 fennel, 1 apple, 1 bay leaf and a pinch of salt. It will be excellent to use both in meat soups and in those of fish and vegetables, but also to wet a risotto or a roast.

To know Quinoa looks similar to millet and is rich in proteins, minerals, vitamin E, folic acid and a substance called betaine, which has detoxifying properties for the liver. It also does not contain gluten and is a good alternative to the most common cereals.

Who is the chef who created these recipes?

This is Stefano Barzetti. You know his smile and his simple and genuine cuisine. «For a recipe to bring well-being it must be light and take calories into account, but above all it must be colorful, rich in flavors and aromas. In short, it must make you happy! .

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