Tag: Italian

Bruschetta recipe, bitter herbs and ginger compote – Italian Cuisine

Bruschetta recipe, bitter herbs and ginger compote


  • 300 g cherries
  • 160 g rustic sliced ​​bread
  • 130 g sugar
  • 100 g clean catalonia
  • 80 g cow goat
  • 50 g cutting chicory
  • 50 g dandelion clean
  • 25 g marinated ginger (sold in Asian specialty stores)
  • 20 g clean rocket
  • garlic
  • chili pepper
  • garlic
  • chili pepper
  • extra virgin olive oil
  • salt

For the recipe of bruschetta, bitter herbs and compote with ginger, stoned cherries, cutting them
in half. Weigh out 260 g and collect them in a saucepan with the sugar and ginger. Cook on a low heat at the beginning; when the sugar has melted, raise the heat; count 6-7 minutes in all, then remove the cherries and let the sauce thicken for 4-5 minutes. Blanch the chicory, the dandelion and the catalonia in boiling salted water for 2 minutes, drain and chop them. Sauté for 4-5 minutes in a pan with 1 clove of garlic, a drizzle of oil, salt and a piece of chili pepper, adding the arugula towards the end. Mix the goat cheese with a little oil to make it creamy. Toast the bread and garnish with the bitter herbs, then with the compote and its sauce, completing with goat's flakes.

the New World of Italian pastry – Italian Cuisine


Best pastry chef, best breakfast, always among the best patisseries in Italy. Paolo Sacchetti has won everything with his pastry shop Nuovo Mondo di Prato. But first of all he remains a greedy of life. We went to have breakfast with him

Paolo Sacchetti has more than fifty years, white hair and the enthusiasm of a teenager. He seems to face life as a greedy sinks the spoon in a dessert of good ones. He loves to tell how as a boy he ate up to 25 pastas a day, a perfect way to show how passionate and reckless he is.
Fiorentino, he built the New World in Prato he wanted thanks to his wife Edi. She worked in a wool mill as an accountant, one of the first to close with the textile crisis, and it was she who had the idea of ​​opening a pastry shop. They set up on their own, it was 1989 and today the Nuovo Mondo patisserie is a mecca for gourmands. At their side to work together, their son Andrea "Sacchettino" Sacchetti. And out of the queue.

In the sector he is now more than known, vice-president of the AMPI, Italian Pastry Chef Academy whose president is Iginio Massari. To the general public he arrived thanks to TV, face of The masters of panettone, the first broadcast dedicated to the best Italian yeast makers. His panettone is always in the rankings among the best in Italy, but for Prato he is the man of the Prato Peaches; and with peaches we mean bombs of brioche dough filled with cream and soaked with alchermes.
Best Italian pastry chef in 2012, Best Italian breakfast for the Gambero Rosso guide in 2015 and always every year among the best pastry shops. And to say that the place is small, not at all flashy, in a town in the Italian province that has seen better years from an economic point of view. A long and narrow place, half occupied by the window and with just a corner at the end to have a coffee and have breakfast standing. It soon becomes clear that the substance is being looked after here.

I will never get tired of sweets. Good things cannot come to boredom

The real Italian pastry

"All the tourist cities do not have good bakeries, it is frequent. Where instead the customers are local the quality rises ", says Sacchetti, who in Prato divides the square with many top-level patisseries and even a world champion like Luca Mannori. The people of Prato are really passionate, of the groupies, so much so that they queue up to discover the new creations presented each year at Eat Prato.
No American weeding cakes and cupcakes, in the New World the language is that of the most traditional Italian pastry, the most locally possible raw materials and the knowledge of the textbook technique. There are no winks to the fashions of the moment: and the story of Italian pastry, from the grandmother's cake to the profiteroles, is staged. Next to the mignon, plum cakes and apple pies, bignolata and tiramisu are baked, and a Fedora light as a feather: the essence of pastry because it brings together some of the fundamental bases such as puff pastry, sponge cake, custard and cream whipped, all enclosed in a chocolate leaf. "Massari of these has eaten two in a row".

The breakfast

"In all of Tuscany, breakfast is a must", and in fact the variety of proposals, mixtures and recipes is extraordinary. In the New World you can find the butter-only French croissants, the Italian-style croissants with egg, the mother-yeast croissants, the apple puff, the Calfoutis with cherries, the ricotta and orange tart, the cream-filled chocolate Saccottino dense and brown, the long Cornetto with apricot jam in which the jam is all along the dough to feel it at every bite, and the Cornetto alla torinese, with its tips almost touching. If you enter and ask for "a brioche", they give you a Polish, classic Italian brioche with 900 g of butter on kg of flour. "But for breakfast the most sold is always the Sfogliatina with the cream".

The inventor of the cremino

A brioche without yeast, a heresy invented by Paolo Sacchetti, presented to the masters of the ANPI in 1998 and now spread throughout Italy. It is very practical: you can work it first, freeze it, it has no yeast, but very much butter, and you cook it from frozen. The result is a breakfast consisting of 30 g of brioche dough rich in butter and 30 g of custard.

The Tuscan tradition

Classics of the region for breakfast the Pappatacio, made with raisins and called so because it seems to be attacked by dog ​​parasites; the Parisian (Venetian with cream), the rice pudding; the Scendiletto, two sheets with a pastry cream finger, so called because it was the first dessert made in the morning by the pastry chef who invented it. The New World also produces Biscuits from Prato, Ricciarelli, Quaresimali, Schiacciata alla fiorentina or with grapes and, in season, rice fritters and rags.

The leavened

The panettone here is classic, with raisins, orange and cedar and topped with an almond glaze. They produce it from November to Epiphany and to get one, it is better to reserve it in advance; also because you have to go to pick it up in person, other than the internet. The handmade doves are produced in the three weeks before Easter, the pandori only under Christmas and only on order. All year round you can find the Giulebbe, a panfruit-shaped panettone with all the products of the territory: dried figs from Carmignano instead of raisins, walnuts from Val Bisenzio instead of candied fruit and glazed pine nuts. In combination, the sinful jar of zabaione with vin santo.

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Summer cold pasta: our favorite recipes – Italian Cuisine


Long live the summer, long live the pasta. Cold, seasoned, perfumed, to be served in a large bowl. To offer it, share it and have fun eating it all together. Much more than a first, is a"Idea of ​​happiness to try at the tip of a fork between laughter and another, perhaps in a long table set on the terrace or in the garden. The cold pasta we chose for the cover was prepared with vegetables and salami and won us over with that grilling soul … irresistible. But the ideas do not end there. In the gallery above you will find pesto cold pasta, with prawns, mozzarella, beans, hot sauce, fish and much more.
PS: let yourself be surprised by the long formats!

CI01605.pdf

Our 50 cold pastas:

Here then are ours cold pasta recipes with peppers, with shrimp with quick pesto and mint, with marinated crudités, with blueberries and currants, true, cold pasta salad, with rocket pesto, with anchovies, with ricotta pesto, with cherry tomatoes, oregano, mozzarella, to the Mediterranean, with tuna sauce, with shrimp, exotic, cold aromatic paste, with olive pesto, with grilled vegetables, spicy, with fish, sformed with vegetables, with vegetables and aromatic herbs, pasta salad, cold peppers snails, short pasta with rocket and baby squid, pasta salad with three colors, with peppers and zucchini, cold half sleeves with mixed vegetables, cold lasagna and vegetable pie, cold butterflies with peppers, shells with cold bean sauce, salad of pasta and sword, Cold "gnocchi" with tuna, cold feathers with robiola, spicy cold tiles, cold butterflies in spicy sauce, cold propellers with plums and tuna, cold sedanini in egg sauce, cold butterflies and double pesto beans, pasta salad with pickles and rocket, pasta salad, mango and bresaola, chicken salad with pasta and eggs, pasta salad curry, pasta salad with vegetables and salami, Saracen tagliolini in salad, salad of scratchers and salmon, orecchiette salad, cold paccheri stuffed with squid, cold pipes with zucchini, cold shells, sword and zucchini and ditalini salad, fusilli salad with lobster.

WE COOKED FOR YOU

Cold pasta with peppers

WE COOKED FOR YOU

Cold pasta with marinated crudités

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Cold pasta with blueberries and currants

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Cold pipes with zucchini

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True cold pasta

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Cold pasta salad

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Cold pasta with rocket pesto

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Cold pasta with anchovies

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Cold pasta with ricotta pesto

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Cold pasta with cherry tomatoes, oregano, mozzarella

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Mediterranean cold pasta

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Cold pasta with tuna sauce

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Cold pasta with prawns

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Exotic cold pasta

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Aromatic cold pasta

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Cold pasta with olive pesto

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Cold pasta with grilled vegetables

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Spicy cold pasta

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Cold pasta with fish

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Cold pasta pie with vegetables

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Cold pasta with vegetables and aromatic herbs

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Pasta salad

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Cold snail with peppers

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Short pasta with rocket and baby squid

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Three-color pasta salad

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WE COOKED FOR YOU

Cold half sleeves with mixed vegetables

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Cold mess of lasagna and vegetables

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Cold butterflies with peppers

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Shells with cold bean sauce

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Pasta and sword salad

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"Gnocchi" cold with tuna

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Cold robiola pens

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Spicy cold tiles

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Cold butterflies in hot sauce

WE COOKED FOR YOU

Cold propellers with plums and tuna

WE COOKED FOR YOU

Cold sedanini in egg sauce

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Cold butterflies and double pesto beans

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Pasta salad with pickles and rocket

WE COOKED FOR YOU

Pasta salad, mango and bresaola

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Chicken salad with pasta and eggs

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Pasta salad with vegetables and salami

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Saracen Tagliolini in salad

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Grated and salmon salad

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Orecchiette salad

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Cold paccheri stuffed with squid

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Cold shells, sword and vegetables

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Ditalini salad

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