Tag: joy

artisanal nougat with almonds and honey, to celebrate Christmas in joy – Italian cuisine reinvented by Gordon Ramsay

The origins of Nougat they date back to ancient times, with historical traces linking it to various Mediterranean civilizations. Italy has been particularly influential in its evolution, and many regions of the country boast their own version of this Christmas cake. However, the version of the nougat with almonds and honey it is often associated with the southern regions of Italy, in particular with Sicily and to Calabria. Its preparation requires craftsmanship, with pastry chefs following traditions passed down from generation to generation.

The combination of high-quality toasted almonds, pure honey and sugar creates a unique contrast between aromatic crunchiness and softness. The tradition of consuming this crunchy dessert during the holiday season is rooted in celebrating special occasions and sharing sweets with friends and family. Nougat with almonds and honey often becomes a key element in gift baskets and festive tables, representing the generosity and abundance of the season. There roasting of dried fruit, which accentuates its flavour, the subsequent incorporation of sweet ingredients and the cooling process to obtain the right crunchy consistency are the fundamental secrets for a refined preparation. This dessert is often shaped into blocks or bars, which are subsequently cut into small pieces for distribution and consumption. Presentation may vary, with some variations including one layer of chocolate on the bottom side to add further complexity to the flavour. Prepare the nougat with almonds and honey with us and you will ensure a Christmas that is nothing short of exquisite.

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A joy in the glass: here are the cocktails inspired by Ferrero chocolates – Italian Cuisine

From the Mon Chéri to the Ferrero Rocher. The special drink recipes developed by the bartender Michele Celozzi

The countdown has now – more or less officially – begun. If nothing else, for the most avid fans of reindeer, snow, gift packages and various songs, they can't wait to rearrange their own sapling in the living room. Yeah, this year too Christmas is approaching by leaps and bounds, with its usual load of good intentions and various and possible illuminations. And so, together with the tour de force of dinners with relatives / colleagues / gym mates / landing neighbors, the "hot" season of the chocolate, ready to enter our apartments in every conceivable form possible.

They know it well, of course, at home Ferrero, where even this year the ad hoc proposals for the Christmas period are certainly not lacking. This is the start of the new Ferrero Rocher Ball, a lovely sphere with golden tones filled – as the name suggests – of the famous pralines. It then passes through the Kinder Advent Calendar, that hides a little chocolate-based surprise behind every numbered window, and one arrives at his majesty la Nutella, covered for the occasion with a special party sweater.

A range of options that adds some pleasant brushstrokes of novelty to the most tried and tested confectionery traditions, in short. But what would happen if, in the run-up to Christmas, the Ferrero pralines leaped from the living room tray and decided to dive directly into the glass? To ask the tantalizing question was the bartender Michele Celozzi of the Penelope at Home from Milan, who decided to create a series of very special ones drink inspired by the four most famous pralines of Ferrero. From the very golden Rocher to the energetic Pocket Coffee, from the candid Raffaello to the intriguing Mon Chéri. Here are the recipes for these cocktails, for a toast to taste.

Gold Touch – inspired by Ferrero Rocher

· 30 ml Caribbean Blend Rum

· 40 ml Hazelnut liqueur

· 20 ml Fresh Grapefruit Juice

· 1.5 teaspoons of Hazelnut Paste and Fondue with Ferrero Rocher

· Seal: Ferrero Rocher wafer

Espresso – inspired by Pocket Coffee

· 45 ml Smooth Vodka

· 15 ml Patron Xo Cafe Tequila

· Espresso Pocket Coffee

· Espresso

· 1 teaspoon of sugar syrup

· Seal: Pocket Coffee and Coffee Powder

Cherry Fizz – inspired by Mon Chéri

· 1 x Sugar Cube

· Cherry puree in Whiskey and Bitter

· 40 ml Whiskey Rye

· 10 ml Bourbon whiskey

· 1/2 teaspoon of Cherry liqueur

· Soda

· Topping: Mon Chéri and Cherries

White Christmas – inspired by Raffaello (non-alcoholic)

· 70 ml Home Made Coco Choco Rice (Raffaello Chocolate Fondue with Coconut Milk and Rice)

· 60 ml Fresh Pineapple Extract

· 10/15 ml Condensed Milk

· 15 ml Lime juice

· Topping: Raffaello and coconut flour

Tomato cold rice, summer joy – Italian Cuisine

Two simple and good ingredients are ready to conquer us with a summer dish that never fails. How to prepare cold tomato rice and the tastiest variants

Tomato rice is one of those dishes that make you feel at home. They help you when you don't know what to prepare and are always a good idea to pamper your family and entertain your friends. Even in summer. When the dish is served cold and can turn into an appetizer or side dish or into a simple (and tasty) alternative to the classic rice salad.

The basic recipe, first course

To prepare a fresh cold tomato rice, boil the rice in a pan of boiling salted water. Meanwhile, sauté some Tropea onion, then let it dry with a few tablespoons of rice cooking water. When it is soft, add the fresh blanched tomatoes without any skin or seeds. Cook for about 15 minutes, stirring occasionally. Drain the rice, let it cool and mix well with the tomato sauce.

The light recipe, side dish

If you want to lighten this preparation, focus on brown rice. You will cook it when it is still al dente. While it becomes lukewarm, you will prepare a mixture of red, yellow and green tomatoes without seeds and cut into small cubes. Season with a pinch of salt, a tablespoon of extra virgin olive oil and mix them adding fresh basil leaves. If served in small portions, it can become the perfect accompaniment for grilled meats and fish.

Crunchy recipe, appetizer

If you love timbales and rice pies, you will also like them in cold tomato rice. To prepare them you will have to follow the basic recipe without worrying about letting the rice cool too much and draining it a couple of minutes before. When you have mixed it with the sauce, you will place it in small cylindrical coppapasta molds and complete with a sprinkling of grated cheese. Bake at 180 ° C for 10 minutes, take out of the oven and leave to cool. It can be served as an appetizer, perhaps accompanied by a tuft of buffalo ricotta.

What if he goes forward?

In this case the answer is only one: supplì!