Tag: Prepare

Soft donut: let's learn how to prepare it – Italian Cuisine

It is one of the classic pies for morning's inception, but stuffed it becomes a sophisticated dessert, perfect for a fine meal

The soft donut it is one of the easiest and quickest cakes to prepare, perfect to taste like this, with only a sprinkling of icing sugar, or stuffed with jams, berries, creams or, again, covered with icings, for a more delicious result. scenic. Served smooth, it is the classic dessert suitable all'inzuppo, for morning breakfast or snack. Stuffed or garnished with creams or fruits, it can become a more intriguing proposal for the end of a meal.

A recipe, a thousand variations

The ciambellone is actually the classic cake that can be prepared in many ways, each time obtaining a completely different dessert, both in texture and in fillings. With the same softness, though. You can use refined flours or a mixture enriched with whole grain products; you can add a small amount of cocoa and get a colored dough; or mix cereals like oats or dried fruit to have a crunchy effect. Let yourself be guided by your intuition, but remember to keep the proportions among the ingredients, to not lose the typical softness of this cake.

soft donut

A lactose free version

For who is it lactose intolerant, there is a lactose free version of soft donut, which is prepared using lactose-free milk or water, in the same quantities, and sunflower oil instead of butter. In this case, based on the recipe given here, you will have to enter 128 g.

The classic recipe of soft donut


300 g flour – 150 g sugar – 1 sachet of yeast – 3 eggs – 160 g butter – 120 ml milk – 1 vanilla pod – the rind of an untreated lemon.


First put the butter (which you have kept at room temperature) in a bowl and start working with the whisk until it becomes frothy. Add the eggs, one after the other, continuing to mix with a wooden spoon, until they are all perfectly incorporated. At this point add the vanilla pods and the rind of a lemon and then the flour previously sifted with baking powder. Pour the milk at this point, continuing to stir, to prevent lumps from forming. Once the mixture is homogeneous, pour it into a buttered donut and sprinkled with flour. With a spatula, level the mixture and then bake at 180 degrees for about 30 minutes. Before removing the cake, try the toothpick: insert it into the dough and it will come out dry, meaning that the cake is cooked to the right point.

10 recipes to prepare unusual dumplings – Italian Cuisine

10 recipes to prepare unusual dumplings

Potatoes and flour: only two ingredients for preparing gnocchi. But have you ever thought about replacing potatoes or adding more?

Gnocchi are the first course that brings everyone together at the table. Simple, seasoned only with butter and sage or with a "fake" tomato sauce make adults and children happy.

We want to offer you tasty and unusual alternatives to the classic recipe that will whet your palate without a doubt.

Here are 10 recipes to prepare gnocchi not with the usual two ingredients

In any case, the 10 fundamental rules for preparing perfect gnocchi apply. Do you remember them, right?

pumpkin gnocchi

These dumplings have a bright yellow color and are very good seasoned with and vegetables or with crispy bacon. They are prepared with 50 g of pumpkin pulp in the oven and 100 g of flour. You can also add an egg to better bind the mixture. Once cooked, polish them in the pan with a little butter and the dressing you want.

Spinach Gnocchi

Spinach gnocchi are the classic green gnocchetti that look good with everything, even with fish-based sauces. They are prepared by crushing 700 g of boiled potatoes with 400 g of boiled or steamed and well-squeezed spinach and 100 g of flour.

Chickpea gnocchi

Chickpea dumplings are a clever way to propose pulses to children. Simply blend 500 g of cooked chickpeas and mix them with 100 g of flour. They go well with a dressing made with zucchini or courgette flowers, or simply with oil and rosemary.

semolina dumpling

These are the classic gnocchi au gratin in the oven. They are prepared by cooking about 250 g of semolina with 100 g of butter in a liter of milk. After about 20 minutes the mixture will be ready and must be left to cool, lying flat on a baking sheet lined with parchment paper. Then, with a small round pastry cutter, gnocchi are cut out and placed in a buttered baking dish. They are seasoned with butter and parmesan or with a tomato sauce and are baked in the oven for 15-20 minutes at 200 °.

Ricotta Gnocchi

These very delicate gnocchi are prepared with 500 g of ricotta, 2 eggs, 150 g of grated Parmesan, 250 g of flour and a pinch of salt, pepper and nutmeg. They are good with tomato and basil sauce, but also with diced seasonal vegetables and crispy pancetta.

Bread Gnocchi

These dumplings are a recycling idea when the leftover bread is too dry to be consumed. Simply soak 250 g of stale bread in 500 ml of warm milk and wait for it to soften. Then add 2 eggs, grated Parmesan, 200 g flour, salt and pepper. If you prepare them large and round you can also cook them in the broth like the canederli trentini.

Rice dumplings

These are the dumplings that are eaten very often in Chinese restaurants. They are flat and long and are generally seasoned with soybeans sprouted in a pan with carrots and zucchini. They are prepared by simply mixing 120 g of rice flour with 70 g of 00 flour and 100 ml of water. The dough is prepared and left to rest wrapped in a film for an hour. Then slice and cook in boiling water for about 10 minutes.

Eggplant gnocchi

These tasty gnocchi are perfect in the summer seasoned simply with a light tomato and basil sauce. Prepare 3-4 aubergines in the oven at 200 ° for about 45 minutes. Once softened, peel, crush and mix with 1 egg and about 300 grams of 00 flour and a pinch of salt and pepper.

Gnocchi with chestnuts

A purely autumnal recipe that goes well with a pumpkin-based sauce or with game. They are prepared by mixing 300 g of chestnut flour with 150 g of 00 flour and 300 ml of water.

Fried dumplings

This more than a recipe for preparing gnocchi is an innovative idea to cook them. Do you want a really unusual, surprising, delicious and very fast finger food? Fry fresh and raw gnocchi in abundant hot oil and serve hot.

Crushed with grapes: how to prepare it – Italian Cuisine

Crushed with grapes: how to prepare it

It is a poor but delicious recipe, to be enjoyed especially in September and October

Typical dessert of the Tuscan tradition, the Crushed With The Grapes it is a focaccia prepared with the dough of bread already leavened to which fresh grapes are added. And just because thegrapes is the protagonist of this dessert, the schiacciata is prepared and tasted in the months of September and October, dedicated to the harvest. It is a poor dish and requires only a few simple ingredients for its preparation: bread dough, olive oil, sugar and precisely black grapes.

Crushed, pan with grapes or crushes?

The crushed with grapes is just one of the many versions of crushed desserts prepared in Tuscany. It is typical above all in Florence and Prato but can also be found in other cities and there are different names to refer to this dish. In the Tuscan capital, for example, it is also called pan with grapes or stiaccia while in some areas of the hinterland of the province of Grosseto it is called crush with grapes. Its origins are very ancient and date back to the Etruscan era. Since then, the recipe has been handed down to the present day and today it is a dish that cannot be missed during the harvest, a rite very felt in Tuscany.

Strictly Canaiola grape

Tradition has it that the schiacciata is prepared with a particular type of grape, namely thecanaiola grape. This vine produces bunches that have not very large and slightly watery grains that are not suitable for vinification. Canaiola grape is characterized by its natural sweetness, which gives the sweet an unmistakable softness. In the original version, it is absolutely forbidden to remove the seeds from the grapes that are a characteristic of the sweet focaccia.

How to prepare the schiacciata

If you want to try to prepare this typical Tuscan dessert, you have to get your hands together in the true sense of the word. The first step involves preparing the bread dough. Dissolve 12 g of fresh brewer's yeast in a little warm water, which you will take from the 300 ml that you will need later. Add a teaspoon of malt, stir and then let stand for a few minutes. Sift 500 g of flour with a pinch of salt, pour it on a pastry board forming a hole in the center, and pour the melted yeast. Begin to make the yeast absorb the flour and then continue to work the dough by adding the other water. Knead for about 10 minutes until the dough becomes smooth and elastic. At this point, form a ball, place it in a bowl, covered with a film or a damp cloth, and let it rise for a couple of hours in the oven, turned off and closed but with the light on. When the dough has doubled in volume, place it back on the floured pastry board, add 50 g of sugar and 4 tablespoons of oil and work it again for about 5 minutes. Wash the grapes, 800 g, and remove all the berries. Divide the dough into two equal parts and, with the help of a rolling pin, roll them out to obtain a thickness of 1 cm. Oil a baking pan, roll out one of the two sheets and cover it with half the grapes, a tablespoon of sugar and two tablespoons of evo. Cover with the other sheet, on which the remaining grapes are to be placed. Sprinkle with sugar and sprinkle the surface with another two tablespoons of oil. Bake for 50-60 minutes in a preheated oven at 180 °.

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