Tag: lemon

Savory biscuits with pepper, lemon and pumpkin seeds – Italian Cuisine

Savory biscuits with pepper, lemon and pumpkin seeds

1) Collect in the mixer the flour, the cold butter into cubes, the grated lemon zest, a pinch of salt and a generous grinding of pepper. Blend until you get a mixture of crumbs. Add 3-4 tablespoons of ice water and run the mixer again for a few moments. Transfer the mixture in a bowl and stir in the pumpkin seeds.
2) On a sheet of baking paper modeled the dough in a cylinder of about 6 cm in diameter, wrap it in paper and put it in the fridge for 1 hour.
3) Eliminate paper and cut the cylinder into 7 mm thick slices: you will get about 40 biscuits. Arrange them on 2 plates lined with baking paper e cook them in a static oven at 180 ° for 10 minutes, then switch to ventilated mode and continue cooking for 5 minutes. Remove the cookies from the oven and let them cool.


Posted on 04/12/2021


Lemon rolls – 's Lemon rolls recipe – Italian Cuisine

»Lemon rolls - Misya's Lemon rolls recipe

Prepare the dough: put the dry ingredients in a bowl, then start incorporating the liquid ones (milk and egg).

Knead until a homogeneous dough is obtained, then cover with cling film and let it rise for at least 2 hours or until doubled.

Prepare the filling by mixing the sugar with the lemon peel and melting and warming the butter.
Once the dough has doubled, take it back, deflate it gently with your hands and spread it out on the floured pastry board, creating a rectangular sheet (about 48×35 cm), which you will brush with butter and then sprinkle with lemon sugar.

Tightly roll the dough on itself from the longest side, then divide into 12 swivels of about 4 cm each, gradually arranging them on the baking sheet lined with parchment paper, well spaced from each other.

Let it rise for at least another 30 minutes, then bake at 180 ° C, in a preheated convection oven, for about 30 minutes or until golden brown.

Let the rolls cool well, then prepare the glaze by working the cheese with sugar, lemon juice and grated zest.
Garnish the swivels with the glaze thus obtained.

The lemon rolls are ready, you just have to taste them.

Recipe Borlotti, cabbage and lemon in brine salad – Italian Cuisine

  • 400 g fresh Lamon beans
  • 250 g cabbage heart of beef
  • 1 shallot
  • 1 lemon
  • 1/2 red apple
  • Rosemary
  • marjoram
  • Laurel
  • capers in oil
  • apple cider vinegar
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of the borlotti salad, cabbage and lemon in brine, cut the lemon into slices, then into small pieces. Collect it in a saucepan with 300 g of water and a good pinch of salt. Bring to a boil, cook for 7-8 minutes, turn off and let cool in the water.
Grainy the beans and boil them, starting from cold water, with 1 bay leaf, 1 sprig of rosemary, 1 of marjoram and the shallot cut in half. Cook them for 25-30 minutes from boiling.
Switch off, drain and let cool.
Slice thinly cabbage; cut the apple into half slices, without peeling.
Arrange the ingredients in the dish, cabbage with apple on one side, beans on the other; spread the lemon pieces and 1 teaspoon of capers in oil over the beans.
Prepare an emulsion with oil, apple cider vinegar, salt and pepper and marjoram leaves and spread it over the salad, completing with ground pepper.
To know: the leftover lemon, tightly closed in a jar, can be stored in the refrigerator for 5-6 days. You can use it to dress a ricotta pasta or to cook chicken or white fish fillets.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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