Tag: Italian

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

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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.

Here is a recipe to try

Because chocolate puts us in a good mood – Italian Cuisine

I eat too much chocolate. 1997 is the year of the release of an album by Giorgia that looks a bit like all of us. That we look for a chocolate cube when we come back from work, as soon as we wake up on Sundays or in those afternoons where everything seems black.
The rain, the phone call that does not arrive and the too many commitments that seem to suffocate us. Just in these moments, a bar of chocolate seems ready to welcome us, to tell us that it was waiting for us.

And every bite is a hug, a comfort, a smile. And if on the one hand it is thepositive effect of every comfort food that is respectable, on the other it can not be denied that that of chocolate it is also a question of chemistry.

Serotonin

Let's start from here, that is fromgood-humor hormone. One of the main reasons we feel happier when we eat chocolate is that it is able to raise the levels of serotonin. But inside this greedy elixir of happiness is also present tryptophan, or the molecule useful for our body to synthesize serotonin. Bite after bite, therefore, we increase our chances of increasing the presence of the hormone of good mood in our body. And smile a little more.
But not only. In fact, cocoa also contains modest doses of salsolinol and salsolin or of the dopamine-derived alkaloids that function as natural antidepressants.

The craving effect

The common definition of this effect is the compulsive desire for a psychoactive substance for a food, but also for objects or other rewarding substances. And although there is a strong emotional component that drives us to look for a particular food and consume it consistently and in abundant doses, cocoa and chocolate contain substances that can create a slight dependence. For this reason it is good not to exceed in the doses: pamper our mood with a square of chocolate a day is a good habit, while giving us frequent feast could be dangerous.

Slice happiness

And now that we understand why we feel happier with a piece of chocolate in our hands, we just have to give us some joyful bite, maybe of your favorite cake. Or one of these 15 selected among the best we have prepared. Are you ready to feel happy?