Tag: irresistible

Pinza della Befana recipe, an irresistible Venetian dessert – Italian Cuisine

Ingredients

300 g cornmeal
butter 200 g plus a little
200 g 00 flour
200 g sugar
50 g raisins
50 g candied citron
20 g candied pumpkin
10 dried figs
1 apple
grappa or anise liqueur
aniseed
baking powder
salt

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

Find out how to make the original recipe of the Pinza della Befana, a rich dessert that is served during the winter holidays.Soak the raisins in grappa or liqueur. Add the two flours in a saucepan and mix well with 1 teaspoon of sifted yeast, sugar and a pinch of salt. In another pot, bring 2 liters of water to a boil; little by little, add almost all of it to the flour, cooking the polenta for about 20 minutes, stirring constantly so that no lumps form. Remove the polenta from the heat and add the butter, raisins, a glass of the soaking liqueur, a pinch of anise seeds, the cedar, the pumpkin, the figs and the peeled apple, all in small pieces. Put on the fire and cook for another 20 minutes, stirring constantly. Pour the polenta into a buttered pan (24 × 28 cm), with the bottom covered with parchment paper, level the surface with a wet spoon and bake at 200 ° C for 30 minutes, taking out of the oven when the crust is golden brown. Serve the cold tongs, cut into squares.

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Irresistible truffle. A sensory journey to discover the most precious mushroom of the forest – Italian Cuisine

It boasts aphrodisiac properties and makes each preparation special … how to resist it?

Autumn, time of truffles. This is the most suitable moment to taste the most precious fruit of the forest, which grows among the roots of trees such as holm oaks, poplars, hazels and limes. Hidden underground (it's called hypogeum mushroom), it can only be found thanks to the flair of trained dogs to recognize its characteristic odor. From the round or more lumpy shape, depending on whether it is grown in a soft or rich in stones and roots, the truffle has a softer soul called gleba and a rougher surface called peridium.

White and black, all the colors of truffles

The most famous is white, Tuber Magnatum Pico, which grows in this period of the year in Piedmont and Tuscany above all. Appreciated since the Renaissance when it honored the tables of noble and powerful lords, it is still today the most expensive and the most delicious. The blacks, also called Périgord from the French region from which they derive, are the most sought after after the white ones. Then there is the summer variety (Tuber Aestivum), with black and warty skin and a hazelnut-colored soul: among the truffles, they are the least prized and the least expensive.

A 100% natural product

No sowing, no transplant: the truffle is a gift of the earth for those who preserve and preserve the woods. The knows it well Savini Truffles, a Tuscan company that from four generations handed down from father to son the passion for this tuber, collecting it and creating a line of products to be able to taste its aroma throughout the year. Since 1920 and after almost one hundred years of activity, the production and processing of truffles still remain craft.

All-round truffle

Whether you are a last-minute person or a skilled cook, truffles will give you great satisfaction in the kitchen. Simple croutons spread with Cream with Parmigiano Reggiano Dop and Truffle they will become a tantalizing aperitif, as well as escarole leaves stuffed with Truffle Sauce. Grated on a risotto and you can give yourself great gourmet arias, just as some fresh truffle flakes will make a common fried egg rise at the banquet of the gods. And if you need to talk about gods, you can't forget the legend that the truffle has aphrodisiac properties, being born from a thunderbolt hurled by Zeus against a tree. Members of the Ars amatoria are warned.

The Truffle Experience

And if cooking alone does not satisfy you adequately, you can let yourself be abducted by one Truffle Experience, to approach the world of truffles in the most natural and engaging way. Three proposals by Savini Tartufi that will allow you to immerse yourself in the flavors and atmosphere of the precious mushroom, starting from research in the woods, accompanied by the faithful 4-legged hound, to then delight your palate with sophisticated proposals based on truffles black and white. For a 360 ° emotional experience.

Soft and irresistible breakfast donuts: the recipe – Italian Cuisine

Dusted with icing sugar, they are accompanied by coffee and morning tea for a cuddle at the beginning of the day: prepare it like this

Just to name the donuts do you think of fried desserts, greasy, rich in sugar and definitely difficult to digest? You are wrong, or rather, there are many types of donuts! Those ideal for the Breakfast they are prepared baked, small, soft and perfect from soak in milk or in tea. You will see that success, even with the children! Follow the recipe step by step to prepare delicious breakfast donuts.

Ingredients

170 grams of 00 flour
120 grams of potato starch
140 grams of butter
150 grams of sugar
3 eggs
1 sachet of baking powder
1 sachet of vanillin
2 teaspoons of honey
powdered sugar to dust the surface

Method

Remove the butter from the fridge at least half an hour before so that it softens. Cut it into cubes, transfer it to a bowl and work it with sugar, using the electric mixer or the robot. Add the eggs and the honey and continue to mix. Proceed with the sifted flour, baking powder, vanillin and starch.

Work the dough until it becomes homogeneous and creamy. Turn on the oven at 180 ° C and while it is heated, butter the mold for the donuts (you can find them in silicone or steel of different shapes). Pour the mixture filling three quarters of the forms and, when the oven is hot, bake for 15 minutes, checking frequently the cooking. Once cooled, you can cover them with icing sugar.

Alternative donuts

For the sweet tooth the breakfast bagels can also be covered with dark chocolate, dissolved in a bain-marie, or with the caramel. You can then decorate them with dried or fresh fruit.