Tag: love

Procida languages: impossible not to fall in love with it! – Italian Cuisine

If you go to Procida, the Capital of Culture 2022, you cannot fail to taste this puff pastry and lemon cream dessert. In the meantime, here's how to make them at home

Procida, Capital of Culture 2022. If you happen to be in those parts, you cannot miss an important appointment: the one with the languages of Procida, a typical dessert of the island.

Also known as ox tongues, it is an over-the-counter dessert, made of puff pastry and stuffed with delicious lemon cream procidano. To taste a Breakfast or as a sweet snack, even while walking, you can try to replicate them in your kitchen. That's how.

How to make Procida's tongues: the recipe

The ingredients

To make Procida tongues at home, you will need: 500 g of puff pastry (2 rolls), 4 egg yolks, 1 egg white, 120 g of granulated sugar, 400 ml of milk, 50 g of flour and the grated zest of 1 lemon.

The procedure

In a saucepan, thicken the sugar, flour, 3 egg yolks, lemon zest and sugar over low heat, continuing to mix. Once you have a thick and homogeneous mixture, pour it into a container and cover it with cling film. Now roll out the first roll of puff pastry, making small ovals measuring 15 × 8 cm. Do the same with the second sheet. Pierce the ovals obtained with the prongs of the fork. Brush the edges with the egg white, and spread a spoonful of cream into one of the ovals. Make sure it does not come out of the edges. Now lay another oval of pastry on top, making sure that the edges adhere well and are well sealed (the egg white serves as a glue). Brush all the ovals with the remaining yolk and a little milk and sprinkle them with sugar. Preheat the oven to 200 ° and bake the tongues for 20 minutes, until the surface is golden. Remove from the oven and eat them warm and crunchy.

Browse the gallery to discover other tips and curiosities about the languages of Procida

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Tenute Sajni Fasanotti: falling in love with Trentino – Italian Cuisine

Recently inaugurated, the new winery focuses entirely on native Trentino vines and the freshness of mountain bubbles

Following Lake Garda towards the north, the plain quickly gives way to hills and then to the first mountain ranges. The lake is not yet finished that it meets the Monte Baldo, a fascinating habitat of wild flowers and animals, which was once a volcano. On its slopes, viticulture is an ancient craft and still today the rows and pergolas that follow one another in order, characterize the landscape bass Trentino, a place that seems to have been made on purpose to produce excellent quality grapes. The soils are rich in minerals, the important temperature variations between day and night ensure fragrant grapes, which reach perfect ripeness, beautiful and healthy, thanks to the winds that blow from the lake and the Dolomites. It is far from difficult to be fascinated by such a place and decide to undertake the most beautiful challenge, that of producing wines that know how to tell their territory of origin around the world.

Space for the territory

“It was love at first sight,” the owners of Sajni Fasanotti estates, recently born winery with restaurant and store. Most of the vineyards are located in Maso Palt, part of the municipality of He died, at an altitude between 300 and 450 meters and rests on basaltic soils, rich in minerals. The goal is to produce authentically local wines, from native Trentino vines, and Classic Method sparkling wines.

The wines tasted

After our tastings, the podium is shared by two labels of Tenute Sajni Fasanotti, the Trento Brut Blanc de Blanc Primo Dominie and the Trentino Marzemino Podere Casette 2019.

The first is one chardonnay in purity, very territorial, slender, fresh, with aromas of yellow fruits and an intriguing savory finish, characteristics that make it ideal with party appetizers, from crustaceans in jelly to scallops au gratin, to croutons with salmon, but also goes very well with raw ham and delicate meat terrines.

The Marzemino Podere Casette 2019 is the light and fragrant red that you would like on the table every day. It opens with aromas of berries, with balsamic nuances; when tasted it is fresh, crunchy, very respectful of the grape variety and the territory of origin. In addition, it has the great gift of being a jolly wine: it goes well with lasagna and baked chicken, with pizza and, if served a little cooler, it can even be tried with a fish soup.

Also interesting is the Trentino Rosé Copper 2019, a gray pine with an intriguing onion skin color, well balanced between sweetness and acidity; the low alcohol content makes it an excellent choice for aperitifs is snacks, but also to accompany moderately spicy ethnic dishes or sweet and sour recipes.

5 pumpkin recipes that children will love – Italian Cuisine

Gnocchi, burgers, mashed potatoes, chips or muffins: which one do you want to try first? Even the most skeptical little palates will give in in front of these dishes

To eat the vegetables to children it is always a bit difficult, but if it is colored vegetables with a sweet taste then the work gets less hard.
As in the case of pumpkin, for example, which is also an excellent source of vitamins, minerals and fiber, and which can be cooked in many ways.
Perhaps we will not convince an inappetent mini palate with soups, roasts and steaming, but with dumplings, meatballs and chips most likely yes. Here are our proposals!

pumpkin gnocchi

The pumpkin gnocchi they are delicious and super easy to cook.
Of a nice orange color, they are simply prepared with the pumpkin pulp and flour.
The pumpkin pulp is obtained simply by cooking the cut pumpkin and with the peel a 200 ° in a static oven for 40 minutes or an hour, it depends on the size of the pieces or the whole pumpkin.
The ideal is the Delica squash which has a very distinctive taste and is not very watery.
Choose a Delica that is not too large, put it in the oven whole or sliced after simply washing it and cook it for an hour.
Once soft, peel it, remove the seeds, and use the pulp for the gnocchi.
Just mix it with the flour and add a pinch of salt. About 500 g of cooked pumpkin pulp and 300 g of flour to bring 4 medium portions to the table.
Make gnocchi as usual and then indulge yourself with the sauce: simply oil, or butter, and parmesan, or tasty sauces if the children like them.

Pumpkin burger

Here is an idea for a second, but also a single dish that will drive every child crazy.
Who says no to a Hamburger? Meat or pumpkin, who cares? Nobody will notice.
To prepare the vegetarian burger used 300 g of pumpkin pulp cooked and mashed and mixed with 100 g of boiled potatoes, 30 g of grated Parmesan, 1 egg white, chopped rosemary, 4 tablespoons of breadcrumbs and a pinch of salt.
Once the mixture is ready, form burgers and, if necessary, lightly bread them with more breadcrumbs to prevent them from breaking during cooking.
You can cook them in cooking pan with a drizzle of oil or in the oven at 200 ° for about 20 minutes.
Then stuff some soft rolls and season everything with some sauce.

Pumpkin chips

To get some chips really super crunchy, the solution isdryer.
However, not everyone has this tool at home, but we can try to obtain an optimal result simply with the oven… or with the deep fryer!
The important thing is to cut the pumpkin thinly with one mandolin and then dry it well with absorbent paper.
When it has completely lost its water, arrange the slices on top greaseproof paper, season with a drizzle of oil and bake them at 200° until they become crunchy. Approximately 15 minutes.
Same thing if you want to prepare some sticks: first dry them well and then cook them.
You can also fry, of course!

Pumpkin puree

With the same mixture of the burgers you can prepare some breaded cutlets, but add more breadcrumbs in both the base and the breadcrumbs.
What better accompaniment than the mashed potato?
We prepare it with pumpkin and potatoes in a classic way, simply by cooking 300 g of cooked pumpkin pulp with 300 g of boiled potatoes, is milk just enough to create a kind of cream.
Add a little butter or oil, a little nutmeg for the perfume and some grated Parmesan. The puree is ready!

Pumpkin muffin

We conclude with a sweet recipe, perfect at any time: breakfast, school snack and afternoon snack.
THE pumpkin muffin with chocolate chips they are very soft, softer than muffin classic, super moist and delicious.
As always, cook first 230 g of pumpkin cleaned of the peel. Wrap it in aluminum foil and bake it at 200 ° for about 25 minutes.
Once soft, let it cool and then blend it.
In the meantime, work with the whips 150 g of soft butter, 100 g of brown sugar and 90 g of honey.
Then add an egg and pumpkin stirring again and finally a teaspoon of yeast, 200 g of 00 flour, plenty of cinnamon, if you like, and a pinch of salt.
The chocolate chips must first be floured to avoid falling to the bottom during cooking, or keep them in the freezer for a while before adding them to the mixture.
Fill a greased and floured muffin mold or lined with baking cups and bake at 180 ° for 25-30 minutes.