Tag: Learn

Soft donut: let's learn how to prepare it – Italian Cuisine


It is one of the classic pies for morning's inception, but stuffed it becomes a sophisticated dessert, perfect for a fine meal

The soft donut it is one of the easiest and quickest cakes to prepare, perfect to taste like this, with only a sprinkling of icing sugar, or stuffed with jams, berries, creams or, again, covered with icings, for a more delicious result. scenic. Served smooth, it is the classic dessert suitable all'inzuppo, for morning breakfast or snack. Stuffed or garnished with creams or fruits, it can become a more intriguing proposal for the end of a meal.

A recipe, a thousand variations

The ciambellone is actually the classic cake that can be prepared in many ways, each time obtaining a completely different dessert, both in texture and in fillings. With the same softness, though. You can use refined flours or a mixture enriched with whole grain products; you can add a small amount of cocoa and get a colored dough; or mix cereals like oats or dried fruit to have a crunchy effect. Let yourself be guided by your intuition, but remember to keep the proportions among the ingredients, to not lose the typical softness of this cake.

soft donut

A lactose free version

For who is it lactose intolerant, there is a lactose free version of soft donut, which is prepared using lactose-free milk or water, in the same quantities, and sunflower oil instead of butter. In this case, based on the recipe given here, you will have to enter 128 g.

The classic recipe of soft donut

Ingredients

300 g flour – 150 g sugar – 1 sachet of yeast – 3 eggs – 160 g butter – 120 ml milk – 1 vanilla pod – the rind of an untreated lemon.

Method

First put the butter (which you have kept at room temperature) in a bowl and start working with the whisk until it becomes frothy. Add the eggs, one after the other, continuing to mix with a wooden spoon, until they are all perfectly incorporated. At this point add the vanilla pods and the rind of a lemon and then the flour previously sifted with baking powder. Pour the milk at this point, continuing to stir, to prevent lumps from forming. Once the mixture is homogeneous, pour it into a buttered donut and sprinkled with flour. With a spatula, level the mixture and then bake at 180 degrees for about 30 minutes. Before removing the cake, try the toothpick: insert it into the dough and it will come out dry, meaning that the cake is cooked to the right point.

The first school in Italy to learn how to cut sparkling wine is born – Italian Cuisine


The Sabrage Academy inaugurates its courses that will tell the world of bubbles, starting from the secrets to open a bottle with the spectacular sciabolata

The secret is all in the gesture. And yes, even in love for the bubbles quality. There is no alternative that takes, the sabrage – for friends "The sciabolata" – it is without any doubt the most suggestive and scenographic method to open one sparkling wine. The saber caresses the neck of the bottle, back and forth, back and forth, until the decisive moment in which the click of the wrist finds the exact point where the blade and the glass must meet: it is then that the ring and the cap come off suddenly, and the magic of this fascinating ritual it takes place between toasts and collective applauses.

Yes, but learning to manage everything, in total safety, and without wasting bottles on bottles to proceed with various attempts and errors, can prove to be a bit difficult. For this reason, thanks to the idea of ​​the journalist, writer and wine tutor Francesca Negri, the very first is ready to be born Sabrage Academy Italian: a traveling school that will take care not only to teach the secrets for the perfect slash, but also to give its students the basics to make their way in the fascinating world of bubbles. "Sabrage Academy is born from the desire to divulge the sabrage ritual, to understand its meaning and value, in a historical moment in which saber has become more of a show, if not a freak", underlines Francesca Negri.

Here then is that with the participation of a team of industry professionals, including also Manlio Giustiniani, professor FIS (Italian Sommelier Foundation) and great Champagne expert, lesson participants will be able to learn more about Franciacorta, Trentodoc and other European excellences on the sparkling wines front, discover the secrets to best serve a glass of sparkling wine, learn the differences between the Classic Method and the Martinotti Method (already, the one with which prosecco is produced). In addition, of course, to deepen the history and technique of the sabrage, with a lot of practise.

At the end of the intensive course, of a total duration of about 2 hours and with a cost of 250 euros, participants will receive a Sabreur diploma, a saber-printed saber "Sabrage Academy" and a pair of gloves to perform the ritual even at home with elegance and maximum security. The very first lesson is scheduled at Trento for September 5, and then away, with a full calendar of dates throughout Italy that will be gradually communicated on official website of the initiative.

let's learn how to make borsch – Italian Cuisine

let's learn how to make borsch


The comfort food for the winter that comes from Russia and brings to the table so much color! Here's how to prepare it

The borsch it is a typical dish of the Russian and Eastern European cuisine. It looks like a soup or even like a velvety and is a basis of vegetables, beets and meat broth and is traditionally served with sour cream or Greek yogurt.

Borsch recipe

Pour 500 g of beef in a pot with bay leaf, peppercorns and a teaspoon of salt. Add 1 liter of water and bring to a boil.
Clean and cut into small pieces an onion, two carrots and 500 g of beetroot.
You can use precooked beet, but if you have fresh beetroot just remove the leaves, peel and boil.
Cook the vegetables in a pan with a little oil.
After approx 40 minutes of cooking of meat add the vegetables, season with salt and pepper and complete with a cup of vinegar.
Continue cooking for another 30 minutes and then take the meat and cut it into cubes.
Chop fresh parsley with the knife and place it in the serving dishes with the meat.
Finally add the cooked vegetables and serve with a tablespoon of sour cream.

Borsch in the Ukrainian version

In this Ukrainian recipe there is an extra ingredient that is the tomato concentrate.
You can add it if you want to make this soup tastier and slightly sweeter.
If you do not like the concentrate, but still want to try the pairing with tomato, add a little ' passed in vegetables while they cook in the pan.

Soup or creamy?

You can decide which consistency to give to your borsch.
If you want to bring to table one soup let the vegetables feel so cut them coarsely, but more or less all the same size so that they cook evenly.
If you prefer something more like one velvety, blend everything, except the meat you keep aside and use for other preparations.
Always serve the borsch with sour cream or Greek yogurt and slices of Rye bread.

Browse now our gallery for some more advice on preparing the borsch

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