Tag: Italian

Tigelle, zucchini and mozzarella recipe – Italian Cuisine

Ingredients

500 g flour
500 g buffalo mozzarella
450 g mixed zucchini (dark, light, trumpet)
100 g milk
12 g brewer's yeast
mint
extra virgin olive oil
salt

Duration: 2 h 45 min

Level: Middle

Dose: 16 people

In this recipe we used Mozzarella Lactose Free Line Simple and Good of Pam & Panorama.
Discover the other products of the Pam & Panorama brand

For the recipe of tigelle, zucchini and mozzarella, prepare the tigelle: mix in a bowl the flour with 200 g of water, milk, 3 tablespoons of oil, the crumbled yeast and a pinch of salt. Cover the dough obtained with the film and let it rest for 1 hour. Cut the courgettes: in ribbons the dark green one, with the lozenges the clear one and the trumpet in the washers. Add salt and lightly the zucchini, then sauté in one pan at a time for about 5 minutes.

Slice the 5 mm thick washers mozzarella. Roll out the dough leavened to 5 mm thick and, with a cutter (ø 6-7 cm), cut it into 14-16 discs. Let them rest for 30 ', then cook them in a tigelliera or in a non-stick frying pan for 2' on each side, obtaining tigelle.

Open the tigelle while still warm, fill with a mozzarella, zucchini and mint fillet. Serve with the remaining courgettes, seasoned with mint fillets.

the homemade cake in "elegant" version – Italian Cuisine

Cookies, butter and … white chocolate. The ingredients of happiness! Try this variant of the classic sweet salami

The chocolate salami It is one of the easiest desserts to prepare and always puts everyone in agreement.
Butter, chocolate and biscuits, three ingredients that together are a bomb of taste and sweetness. You can do it in the variant without butter or eggs, but you've never tried it too white version?

How to make chocolate salami

Browse the gallery

Homemade, but elegant

The white chocolate salami it is the "elegant" version, if one may say so, of a classic of the homemade desserts of our country.
The nice thing about this dessert is that it is very easy to prepare, but also very versatile because you can add a bit of what you want depending on your tastes to the basic ingredients.
The difference between white chocolate salami and dark chocolate salami is just the type of chocolate, but otherwise the method it's exactly the same.
Let's see the recipe right away.

The recipe of white chocolate salami

The first step is chocolate processing.
Melt in a bain-marie or in the microwave 300 g of white chocolate excellent quality e 125 g of butter.
To obtain a smooth and lumpy cream, make small enough pieces of chocolate so that they can melt quickly and evenly.
Apart from, break rough biscuits crudely. You can do it with your hands or even with a blender, but operating it for a very short time and at medium-low speed because the pieces of biscuit must feel. You can also put cookies in a plastic freezer bag and then break them with a rolling pin.
Mix the biscuits and melted chocolate with the butter and add 50 g of powdered sugar and 150 g of shelled pistachios.
You may only find salted and toasted pistachios on the market, but it's not a problem. They are excellent in this recipe because they perfectly contrast the extreme sweetness of white chocolate, enhancing its taste.
Once the mixture is ready, add very little milk, about a cup, to make everything more malleable and pour it in the middle of one long sheet of silver paper.
Work it until you give it to it form of a salami pressing it well with your hands to compact it.
Wrap it in tinfoil and allow it to solidify in the fridge for a few hours.
Before serving, pass it in icing sugar and then slice it gently with a very sharp knife.

White chocolate salami

The Christmas variant

Add to the compound of the dried red fruit type of currant or goji berries.
In this way you will get slices of white chocolate salami with a touch of green given by pistachios and red fruit, perfect colors for the Christmas holidays.
To make it even more "festive", sprinkle it with food gold.

The aromatic variant

You can choose the biscuits you prefer to prepare your chocolate salami, but if you want to give that extra touch of flavor try them Amaretti biscuits.
The bitter aftertaste of almonds is a winning combination with white chocolate. We recommend it.
Alternatively, if you prefer spices, use the classics Christmas ginger biscuits.

The crunchy variant

In place of pistachios you can also use other dried fruit such as almonds, hazelnuts and walnuts.
You can chop all coarsely and add to the mixture or you can prepare a sort of crunchy with caramellor, chop it and add it to the chocolate and butter mixture.
It could be a very nice idea to give as a present.

To conclude, some tips in the tutorial to prepare a perfect chocolate salami.

A perfect roastbeef – Italian Cuisine – Italian Cuisine

How to cook the most classic of the preparations obtained from the loin: the roast beef

Given that it is a cut rich in small infiltrations of fat and that, therefore, the final result is perfect, the ideal is to choose for cooking a rather large piece, at least two kilograms. In the Italian version, the roast beef it is cleaned out of its grease cover, while the English, who cook it in the oven or on the spit, leave the fat and often the bones.

The first rule to keep in mind to obtain a good cooking and a piece of meat with a tasty, flavored and caramelised surface, with a soft, juicy and slightly rosy interior, is to use a lower temperature if the piece is large; high and fast, if it's small. The average cooking time is 20-25 minutes for each kilogram of meat.

A valid test to understand if the roast beef has come to cook is to introduce up to its center, when it has reached three quarters of cooking, a skewer of steel, taking care not to go further. After about ten seconds, you have to extract it and touch it with your wrist or with your lips: if the cooking is right, the skewer is lukewarm; if it is very hot, the meat is overcooked. Apart from this case, you must never pierce the meat before it is cooked, so as not to cause leakage and dispersion of its juices. The Italian recipe of roast beef provides as condiments oil and rosemary. Salt and pepper must be added when cooked.

Hygiene in preparation

In food toxins that occur in consumers with vomiting, headache, dysentery, sometimes even with a temperature increase, in a period of time ranging from 2 to 24 hours after the meal, the germs responsible are: salmonella, staffilococci, enterococci, the clostridia. It is a particular morbid form in which the genes work by means of toxins belonging to the bacterial body (endotoxins) or produced by them (exotoxins) and introduced into the food in which they are found.
How to avoid this phenomenon? Here are our tips

1. Never interrupt the cold chain; then store the meat in the refrigerator as soon as possible after purchase.

2. Who manipulates the meat, must pay attention to personal hygiene.

3. Perform a careful periodic and systematic disinfection of the places where food is prepared.

Gordon Ramsay Recipes