Tag: Perfect

Cream tart, the perfect cake for any occasion! – Italian Cuisine

Are you looking for an original idea to celebrate your birthday? Or the next Women's Day? Or Mother's Day? There is a cake that solves every situation: the cream tart!

Very scenic, but above all good: it is the cream tart, a cake consisting of two layers of shortcrust pastry, filled with mascarpone cream and finally decorated with fantasy. A cake that really fits everyone and now we explain why.

First, it is greedy and colorful with macarons, fruit, edible flowers and everything that comes to mind! Then you can give it any shape you want (heartily for Valentine's day, of number for a birthday, of flower for the Women's day…) and immediately becomes the protagonist of your shots to be published on Instagram.

Invented by the Israeli pastry chef Adi Klinghofer, immediately entered the social trends. Below, in the recipe, we explain how to make it step by step in your home, while in the gallery we reveal some secret to make it even better.

The cream tart recipe

Ingredients

The ingredients for the shortcrust pastry are: 140 g of 00 flour, 125 g of butter, 125 g of almond flour, 25 g of sugar, 1 egg.
The ingredients for the cream they are: 200 gr of fresh liquid cream, 200 gr of mascarpone, 50 gr of icing sugar, ½ vanilla bean.
The ingredients for the decoration they are: 4 macarons, mixed berries (strawberries, blackberries, blueberries …) to taste, dark chocolate in curls to taste, icing sugar to taste (here the ingredients may vary according to the imagination of each).

Method

First, prepare the stencil with the desired shape. Take the measurements well: then the resized shortcrust pastry will have to bake in the oven, so it must be there. Then let's start with the shortcrust pastry: in a bowl add the 00 flour, the almond flour, the butter in chunks and the sugar. Knead by hand. Then add the egg and continue to knead until the dough thickens. Give the mixture an ingot shape, place it in the transparent film, seal it and put it in the fridge to rest for about 2 hours. After 2 hours, roll out the dough on a sheet of parchment paper to a height of about 3 mm and pierce the pastry with the prongs of the fork.
Now it's time to place the stencil on the shortcrust pastry and, with the help of a small knife, cut out the desired shape for both layers that will be needed. Preheat the oven to 180 ° and bake the two shortcrust pastry shapes for about a quarter of an hour. Remove from the oven and let cool.
Now is the time to prepare the cream. In a bowl, add the cream, the vanilla seeds and start whipping, adding the icing sugar. Once the cream is whipped, add the mascarpone little by little, whipping from the bottom to the top. Place the cream in a piping bag. Take your first shape of shortcrust pastry and decorate it with many small tufts close together. Then, place the second template on top and repeat the decoration with the cream.
Now, the decoration: cut the strawberries in half, remove the leaves, and place them to taste among the tufts of cream. Do the same with the other berries, with the macarons and the chocolate curls. Sprinkle with icing sugar. Refrigerate for 30 minutes before serving.

Omelette: the perfect recipe step by step: watch the video – Italian Cuisine

Omelet: it's not that easy to make! A chef from La Cucina Italiana challenges an editor: will he be able to prepare the omelette by listening only to the indications of the chef, but without looking at him (and without making him angry)?

The preparation of a perfect omelet it can hide pitfalls that only an expert cook can help us solve.

Davide Negri, chef and teacher at La Scuola de La Cucina Italiana, arrived in the kitchen for a special lesson, ready to show the rules, i technical steps he most common mistakes that can occur in the preparation of the dish.
The challenge? Our web editor Alessandro Pirollo he tried to prepare the mushroom and ham omelette, accompanied only by the chef's voice, but without being able to watch it. The most critical moment? The chef's movement to roll it …

Watch the video on our YouTube channel to find out how it turned out.

You too can try to follow our chef step by step and learn the recipe for prepare omelettes in a workmanlike manner.
The ingredients you will need are: eggs, milk, butter, ham, champignon mushrooms, salt and pepper. The tools instead, a bowl, a pan, a knife, a whisk and a spatula are needed. Ready? Yes chef!

Below, don't miss ours recipes of omelets to experiment with many other ingredients and combinations!

delicious recipes and tips to make them perfect – Italian Cuisine

How to prepare stuffed zucchini following the rules of our chef Giovanni Rota: 10 recipes and tips to make them perfect!

Zucchini can be prepared in many different ways, can be eaten raw, cooked in the oven or fried, but make the stuffed zucchini it's the most delicious way to bring them to the table, especially if there are guests!
In Italy they are often filled with meat, in order to serve a single dish substantial, but the ideas for stuffing zucchini are endless: the delicate flavor of this vegetable allows it to be combined with a wide range of ingredients, such as meat, fish, legumes, rice, cous cous or other types of vegetables.
Furthermore, emptying the zucchini to accommodate the filling does not mean wasting their internal part: this, in fact, can be safely inserted into the stuffing, into small pieces cooked in a pan or even pureed.

So how to prepare perfect stuffed zucchini? We asked our chef for help Giovanni Rota, teacher a The Italian Cuisine School: don't miss its profits advice, starting from the choice of courgettes to the best way to cook them, and our delicious ones recipes in the gallery.

How to choose courgettes

To prepare perfect stuffed courgettes it is important first of all to choose the most suitable type of courgette. Of course, it is ideal to choose zucchini from regular shape, to allow you to cut and stuff them correctly. The long and straight ones are perfect for this recipe, but the round courgettes are also suitable for this preparation: in addition to being more resistant to long cooking, with their shape they make the stuffing easier to manage. Better not to use too large courgettes, excessively rich in watery seeds that could alter flavors and textures.

Stuffed zucchini in the oven: the chef's advice

The fundamental operation for a perfect result is, first of all, whiten courgettes. After washing them, it will be enough blanch for a few minutes in boiling water and let them cool immediately in water and ice. This will serve 3 purposes: first, they will be softer and more easy to cut and empty without risking breaking them; blanching them will also serve to moisturize more and avoid that during cooking in the oven they dry up; finally, bleaching allows you to keep them color of a brighter green.

Another relevant aspect concerns i materials used to cook them. The use of metal is not recommended, which risks dehydrating the zucchini during cooking and overcooking the part in contact with the material. The most suitable trays are those in ceramic, glass or pyrex.
THE cooking times they depend on the size of the courgettes, it will take about 20-30 minutes in a static oven at 160-180 ° (temperatures and times decrease if the oven is ventilated).

Vegetarian stuffed zucchini

Prepare stuffed zucchini without meat it's possible. The chef recommends preparing them with an original cooking method, that steamed, which will allow you to keep the properties of the vegetable more alive. Steaming is very light, but this recipe really is greedy!
After emptying the courgettes on the inside, the latter can be cut into small pieces and sautéed with the shallot. Once cooked, you can combine the beaten egg with a little milk (or cream), salt, pepper and aromatic herbs (such as thyme and parsley) and use this mixture as a filling. Steaming will create a result that is different from the usual: a firmer and firmer exterior and a really egg-shaped heart creamy.

This quick and easy recipe is perfect in its simplicity, but it can be enriched with some legumes or other vegetables, as well as carrying out in the oven.

The importance of bread

An always useful ingredient for this recipe is the bread, which can also be used stale, in order to recycle it and avoid any waste.
Once soaked in milk, just add it to the filling to make the filling even softer. In addition, it is perfect for the gratinatura: if you do not want to use cheeses, just sprinkle the grated bread on the courgettes before baking them and sprinkle everything with the extra virgin olive oil. Are you ready to enjoy a truly amazing dish!

In gallery up, 10 recipes of delicious stuffed zucchini to try absolutely!