Tag: Let39s

Let's give the biscuits a twist with chestnut flour – Italian Cuisine

Light and fragrant and with an unmistakable autumn aroma. They are suitable for breakfast or a snack

THE chestnut flour biscuits they are a pleasant and tasty dessert, perfect for this time of year. They lend themselves for one Breakfast light or for one snack mid-afternoon. Prepared with a mix of flours including Chestnut flour, you can also have a version gluten free, replacing the 00 flour with a mix of rice flour and potato starch.

The recipe for chestnut flour biscuits

To prepare these cookies you will need:

Ingredients

100 g of chestnut flour
200 g of flour 00
1 sachet of yeast
120 g sugar
1 egg
1 pinch of salt
180 g butter

Method

First, mix the butter with the sugar. Pour the flours and yeast into a well on a pastry board. In the center, break the egg and start kneading. Add the butter and sugar, a pinch of salt and continue to work the mixture. Once you have formed a loaf, wrap it in cling film and let it rest in the fridge for 30 minutes. Then remove it from the fridge, roll it out on a floured pastry board and with a pastry cutter make many discs that you will spread on a baking sheet covered with baking paper. Bake at 175 ° for 15-17 minutes, checking that they do not darken too much. Once ready, let them cool before consuming them.

All variants of chestnut flour biscuits

These biscuits can be prepared by adding many ingredients to the dough that will enrich the taste. For example, flakes of almonds: they will make the biscuit more crunchy and rich in omega 3 fatty acids, vitamin E, as well as mineral salts such as magnesium, iron and potassium. Together with almonds you can use the pistachios, chopped and combined with the flour. With the flavor of chestnuts they go very well and are natural anti-stress and in this period they could be very useful! For those who love the chocolate, even small flakes of a dark chocolate bar can be added to the dough.

In the tutorial some tips for even more delicious cookies

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Roman-style gnocchi, let's try a different dressing! – Italian Cuisine

These are semolina gnocchi traditionally served with butter and parmesan. But nothing prevents you from trying them with tomato, perhaps enriched with sausage or mozzarella

The gnocchi alla Romana, based on semolina, with their round shape and baking, they are a specialty that is part of the tradition of first courses from Lazio, easy to prepare and always very popular. The original recipe provides that they are served only with butter and plenty of Parmesan, but if we want we can also use others seasonings to enrich them with taste. Here are some ideas.

Roman-style gnocchi, a poor dish

As mentioned, semolina dumplings derive from popular tradition of Lazio, and in particular the city of Rome. The curious fact is that, even if they belong to the traction of central Italy, for their preparation the Parmesan Cheese, a typical cheese of the northern regions, and not the pecorino cheese, classic of the central and southern regions. They are very different from classic dumplings, that are prepared with flour and not with semolina, and which are cooked in water and not in the oven. The peculiarity of this dish is his delicate flavor, easily adaptable even to the most difficult palates.

The recipe for Roman-style gnocchi with tomato

This version of semolina gnocchi with tomato it is even more attractive, even for the little ones. It takes very few ingredients: semolina, milk, eggs, butter and Parmesan, as well as a generous sprinkling of nutmeg. First of all, heat a liter of milk in a saucepan. When it is hot but not boiling, pour in 250 g of semolina and mix well. Add a pinch of salt, 100 g Parmesan, 70 g of butter, a sprinkling of nutmeg and two egg yolks. Stir and pour the mixture onto a marble cutting board. Roll out the dough with the help of a spatula and make circles with a diameter of 4 cm with a pastry cutter. Grease a pan and arrange the gnocchi discs next to each other. Once the pan is filled, sprinkle again with Parmesan cheese and distribute flakes of butter here and there. Now take care of the tomato sauce. In a pan, fry a clove of garlic in a little extra virgin olive oil. Add 400 g of cherry tomatoes and cook for 30 minutes. Pour the sauce over the gnocchi. Bake at 180 degrees for about 30 minutes. Serve lukewarm.

Roman-style gnocchi with sausage sauce

Do you want a stronger flavor for your gnocchi? Then you just have to experience this sausage sauce, full and tasty, perfect for these autumn days. Take some pork sausage, remove the skin with a sharp knife and then cut it into chunks. In a saucepan in a little extra virgin olive oil fry half a red onion thinly sliced. Once it is ready, add the sausage and blend with a drop of White wine. Chop it up with a wooden spoon and, when it is browned, add some tomato sauce it's a dry bay leaf. Stir, cover and cook for about 20 minutes. Once ready, remove the bay leaf and pour the sauce over the gnocchi. Bake as indicated in the recipe above.

Alla Romana Gnocchi With Tomato And Mozzarella

If you are a fan of tomato and mozzarella why not try the semolina gnocchi with this sauce? Once the gnocchi are ready, before putting them in the oven, pour the tomato sauce and cover everything with thinly cut slices of fiordilatte mozzarella. To prevent the mozzarella from losing too much water, slice it and let it drain for about 15 minutes before adding it to the tomato.

In the tutorial, some more tips for preparing this dish

Let's save biodiversity – Italian Cuisine – Italian Cuisine

Carlo Cracco with IFAD to discover microcultures threatened by climate change to support rural communities in the most remote places in the world

The kitchen has given him notoriety, and Carlo Cracco has decided to put it to good use to help others and the environment: there are several projects in which the starred chef is committed to building a more equitable, sustainable, supportive future, without poverty and without waste. Among the most important, for five years, there is Recipes for Change with IFAD, the International Fund for Agricultural Development, which aims to support rural communities around the world, helping smallholder farmers to adapt to the impact that climate change has on their lives.

The places that the chef visited with IFAD, he says, «are far from inhabited centers, often in the middle of the mountains or in the desert. It is not easy to get there and it is not easy to live there . Morocco, Cambodia and Bhutan these are the destinations discovered so far: Cracco, like the other chefs involved in IFAD, has created recipes with local products, to give visibility and support to the inhabitants. "I hope I have connected the public with the daily reality of these small producers, and with their difficulties".

Another Cracco initiative is instead in favor of 6 SOS Villages in Italy: a starred delivery service dedicated to companies, which can give employees, customers or suppliers an exceptional lunch; the funds raised offer individualized school support to children in need. Finally, for a sustainable cuisine, he responded to the initiative of Too Good To Go, an anti-waste app which, on the occasion of the first International Day of Awareness on Food Waste and Losses established by FAO (29 September), involved several chefs with a "Chef Box", complete with an anti-waste recipe, to be collected at their restaurants.