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Tarte tatin: the original French recipe – Italian Cuisine


A "sweet on the contrary" born of a mistake and became famous all over the world: here's how to prepare at home a really tasty tarte tatin according to the original French recipe

A classic of pastry and French cuisine, the tarte tatin is a traditional sweet known and loved all over the world whose origins, however, date back to a "mistake". The protagonists of the story are the sisters Stephanie and Caroline Tatin who, at the beginning of the twentieth century, ran a restaurant in Lamotte-Beuvron, in France. One day, one of the two, in preparing the apple pie, forgot to roll out the dough before putting the apples on the cake itself: to remedy, put the dough on the mixture and gave life to a delicious cake "on the contrary" that pleased guests of the restaurant and who gradually conquered national and international fame.

Ingredients for the tarte tatin

To prepare a tarte tatin at home, get these ingredients: 6 apples quite floury, like those of the Golden variety; 150 g of sugar, 50 g of butter; 1 roll of pasta brisée; cinnamon q.b. If you want to make home-made pasta brisée, prepare in your kitchen also 200 g of flour, 100 g of butter, cold water and salt q.b.

The recipe for pasta brisée

First, prepare the pasta brisée: alternatively, you can find it ready in any supermarket. Work the chopped cold butter with the flour, rubbing the ingredients in your hands until you get one composed of sandy consistency. Mix then adding a pinch of salt and, a little at a time, cold water (about 70 ml): work quickly with the fingertips until it is compact and solid. Form a ball with the dough and wrap it in a sheet of transparent film kitchen; let the dough rest in the fridge for at least an hour. Finally, roll out the dough with a rolling pin and proceed with the preparation of the tarte tatin filling.

The recipe of the tarte tatin

Peel the apples, remove the petiole and cut into wedges. You do caramelize the sugar in a saucepan with little water, without making it solidify, and then pour it evenly into a round pan of about 24 cm in diameter well buttered. Season with a pinch of cinnamon. Start at arrange radially a first layer of apple slices, then arrange a second layer and cover the cracks, with the apples arranged with the back upwards. Then cover with the pasta brisée: roll it over the apples, sealing the edges well. Prick the dough with a fork and bake at 180 degrees for about 30 minutes. Once cooked, remove from the oven and let cool for a few minutes, then cover the cake pan with a serving dish and turn quickly, so as to have the rays of apples on the surface. Do not worry if some pieces of apple break: you can easily recompose the cake manually.

Typically, the tarte tatin is used in France with crème fraîche, but an idea may be to accompany a piece of cake with a ball of vanilla ice cream.

6 original ways to prepare the eggs – Italian Cuisine


At La Scuola de la Cucina Italiana the course dedicated to eggs is back, with some special dates out of the calendar

Why stop at omelettes or scrambled eggs? The eggs are not just the salvacena par excellence, there are many different ways to cook an egg and many ingredients to match it.

Cooking methods, combinations and consistencies will therefore be at the center of the course "The eggs", Who returns to our program with a new educational plan, only for some selected dates.

Here are the you are recipes that you can prepare together with our chefs, to make the most of the potential of the eggs:

1. Quail eggs with root salad

Smaller and more delicate, quail eggs will surely amaze diners. We will prepare them with a bull's eye, in an intersection of consistencies between soft and crunchy vegetables.

2. Egg-egg with bottarga, candied lime and chilli pepper

Salty, sweet and spicy: three flavors will meet in the famous "egg with eggs" by Gualtiero Marchesi.

3. Egg cooked at 68 ° C with salad of vegetables and legumes

You will learn how to best perform temperature-controlled cooking. An alternative method to prepare a poached egg different from usual.

4. Poached egg, salmon and hollandaise sauce

A classic suitable for a savory breakfast or a brunch buffet.

5. Egg in shape with cream of celeriac and crispy bacon

Have you ever tried to cook an egg in shape in the food film? Look at the result in the video by clicking here.

6. Egg soufflé, spinach and pecorino

The proof that with a simple egg you can make a surprising dish: we will prepare an egg-only soufflé with steaming.

Consult the dates by clicking here and select the edition best suited to you in the box on the right.

Cotechino at New Year's Eve, 4 ideas to serve it in an original way – Italian Cuisine


The cotechino it is one of the inevitable dishes during the new Year's Eve dinner. Indeed, it is probably the main protagonist of the menu. But how can you present yourself at the table in an alternative way? Here are some tips to propose the cotechino in way original.

Croutons of fried polenta and cotechino

To prepare gluttons croutons of fried polenta and cotechino First of all cut into slices not too thick (1 or 2 cm at most) 400 grams of polenta already surplice, very easy to find at the supermarket. In a frying pan a lot of heat is heated up olive oil and fry the polenta slices. Once they are ready, they sit on pieces of paper towels to remove excess oil. In the meantime, boil one cotechino from 300 grams for about twenty minutes. It is freed from the external skin, cut into slices and added to the fried polenta croutons. Everything is held steady with gods toothpicks and here's a great one starter in perfect theme New Year.

Cotechino, the recipe for doing it in crust

The Cotechino In Crust represents an original variant to serve this great classic on New Year's Eve. 300 grams of boiling water is boiled in salted water spinach. Then fry in olive oil one clove garlic, they are added to the pan spinach and meanwhile, 400 grams of salt are cooked in salted water cotechino. After about 15-20 minutes, take a roll of puff pastry, it is placed on the baking paper and it is stuffed first with the spinach and then with the cotechino. Roll the dough by closing the two side edges, brush it all with one egg beaten and finally let it cook in oven at 200 degrees for 20 minutes at most.

Cotechino baskets and lentils

To give a touch of fantasy to the more traditional pair of New Year's Eve you can prepare some cotechino baskets and lentils. 350 grams of it are cooked for just over 30 minutes lentils, together with 150 grams of past of tomato, a onion chopped, oil, celery it's a carrot diced and puts himself in a pot full of water a cotechino precooked 300 grams, to cook for 15 minutes. You set a roll of brisè pasta on a plane and, with the help of a circular cup, you cut out circles, to be used later to line the muffin molds but turned to the contrary. Lightly pinch the edges of the dough and keep in the oven at 180 degrees until they are well browned (it will take about a quarter of an hour or so). Finally, after warming i baskets, it remains only fill them with the lentils is two slices of cotechino.

Cotechino mini burger

THE cotechino mini burger they are a decidedly quick and easy recipe. After cooking a cotechino from 300 grams, you cut it into slices, freeing it of the film, and then arrange the slices in half a kilo of sandwiches to the milk, previously divided into two. In any case, sandwich, in short, his slice. The mini burgers are seasoned with a thread ofoil, mustard and one or two leaves of lettuce and here is a very original finger food made with cotechino able to add a touch of fantasy to your New Year's dinner.