Tag: Prepare

Sweet Easter bread (with boiled eggs): how to prepare it – Italian Cuisine

Easter is upon us and it is time to get our hands ready. Here is a delicious bread to bring to the table for breakfast and lunch

TO Easter it's nice to make the table special with hard-boiled eggs he was born in homemade bread.
The preparation that we propose combines the two ingredients and is sweet: you can enjoy it in the morning for breakfast to start the celebrations or use in the mini version as placeholder for lunch.

Easter bread

The bread must have the shape of a donut (which can also be woven) and is decorated with the hard-boiled eggs, maybe even colored, but being here proposed in the sweet version you can also use chocolate eggs. Often one is added bread dough cross on each egg as a religious symbol.

The recipe for sweet Easter bread

Ingredients

350 g of Manitoba flour
150 g of flour 0
125 ml of whole milk
50 ml of water
150 g of butter
2 eggs
50 gr of cane sugar
4 gr of dry brewer's yeast

To complete
6 eggs
1 beaten egg or a cup of milk
raisin to taste

Method

Sift the flours into a bowl and add the sugar and baking powder, then warm water and milk and finally the eggs and the soft butter.
Use a planetary with leaf hook or work all by hand.
Form a homogeneous ball and let it rise for a couple of hours in a glass container covered with film.
Meanwhile, soften in the warm water of dehydrated raisins and prepare 6 hard-boiled eggs.
To do this gently dip the eggs in a small saucepan of boiling water and after 9 minutes of cooking drain them and pass them immediately under a jet of cold water.
When the dough has risen, add the well-wrung raisins and work it again.
Divide it into two loaves and form two loaves about 70 cm long.
Weave them together and make a crown. Arrange the eggs equidistant from each other by simply pressing them into the dough.
Brush the surface of the donut with beaten milk or egg and bake in the oven at 180 ° for 40 minutes.

The mini version

You can similarly make gods little ones sandwiches perfect for children's breakfast or for make placeholders.
To do this, divide the loaves into three parts each to obtain six sandwiches.
You can then decide to decorate with chicken eggs or even with colored chocolate eggs covered with sugared icing. They will not melt during cooking, but could break slightly if the oven temperature is too high.

Colored eggs

The most beautiful eggs to prepare this bread are the white ones, a little difficult to find on the market, but aesthetically more suitable to decorate.
If you don't find any white eggs, try to color them with natural colors as we explain here.

Perfect pizza: the 5 rules to prepare it at the top – Italian Cuisine

When we first published this article, the Neapolitan pizza was not yet a World Heritage Site: now it is, and as then it is one of the most well-known and loved dishes in the world. In its multiple versions. If it is true that even a frozen pizza, with some tactical moves, can be turned into a deluxe pizza (just as there are tricks to better enjoy take-away pizza), there is nothing like a real pizza just baked. From a Neapolitan wood-burning oven, or from your own home.

The great Neapolitan pizza makers never willingly give up their secrets: often they are small tricks, expert gestures handed down from teacher to shop boy, from grandparents to grandchildren, from parents to children. Furthermore, summarizing them or recounting them is not easy, because most of these are imperceptible tricks that are learned through observation and practice.

Today, like yesterday, however, inspired by the best pizza makers is a good starting point. There are texts that can come to our rescue, one for all: The pizza book: how to prepare it at home with the secrets and recipes of 11 great Neapolitan pizza masters (Ed. Mondadori, click here), realized thanks to Rossopomodoro and Molino Caputo.

Enzo De Angelis and Antonio Sorrentino who went around for Naples to interview the best pizza makers in the city to get their story told and collect their best recipes (which in the book are explained step by step with lots of photographs).

The two Neapolitan chefs explain us here in 5 rules what are the critical steps and the definitive tricks for a perfect do-it-yourself pizza.

1) Ingredients: eye to water hardness
Once you rely on a reliable recipe, you must absolutely respect the proportion of the ingredients. Among the most decisive ones is the water that must be moderately hard to guarantee a good compactness of the dough. Water hardness depends on the amount of calcium and magnesium salts. If the one at home is too sweet, it is better to use the mineral one in the bottle.

2) Yeast: choose it and work it well
The chef's advice is to use the fresh brewer's yeast. During preparation, care must be taken not to mix the yeast with the salt. In fact, salt inhibits leavening, but putting a bit of it is important, as well as for the taste, also to give more consistency to the dough. Better to opt for the iodized one, dissolving it in water and gradually adding it during the processing of the ingredients.

3) Manuality: yes with safe and precise gestures
The manual skills of those who knead are among the most important factors for a successful outcome: the ingredients must be mixed well and then the mixture must be worked vigorously to obtain a homogeneous and lump-free mixture. When rolling out the dough, do not use the rolling pin, but the hands who make decisive gestures to widen the dough from the center to the outside.

4) Leaving without haste
Once the dough is obtained, it should be divided into blocks and left to rest to prepare for the actual leavening. There are different types of leavening: it is a fundamental process that directly affects the consistency of the pizza. Generally one long leavening and without temperature changes it guarantees a good growth of the pasta and is one of the secrets of a soft, crunchy and digestible pizza.

5) Oven and cooking temperature
The home oven must be at the right temperature which is very high. For those who want a perfect success, the ideal is to have one refractory stone: it is inserted in the already warm oven, it is heated for about half an hour at 250 ° (even better if the oven reaches 280-300 °). When the stone is at temperature, bake the pizza and cook for a short time: about 5 minutes.

Who said the pizza is just round?

Oval, square, boat, bundle, donut and bouquet, these are the shapes that Antonino Esposito led to the Lombard capital, which continues to attract i master pizza makers from Campania and their specialties. For its creative and innovative pizza, the pizza maker from Sorrento puts aside the round and traditional shape in favor of more curious and captivating versions, designed to perfectly accommodate the fillings almost all made in Campania, from Igp lemons to walnuts of Sorrento, from the anchovy colatura to the fior di latte of the Lattari Mountains, passing for the Provolone del Monaco Dop, the buffalo mozzarella from Campania and the Vesuvius cherry tomato. TO Milan (in Via Solferino, 27) This is what Antonino Esposito does, is a simple format but with an extra twist. A pizzeria with an American bar, where workbenches, tables and decorations become unique pieces thanks to hand-painted majolica from the Sorrento artist Rosa Linda Acampora.
In the dining room 35 seats and a menu featuring pizza, including the famous one Sorrentine whip, registered patent, proposed both in the oven and fried. But not only. The card also features some dishes, such as seasonal salads, a few first courses and a careful selection of cheeses and cold cuts. The dough for pizzas is based on Type 0 and Type 1 organic flours, selection of cereals, whole wheat, spelled, hemp, burnt wheat, tumia, russello, rye and gluten-free, to offer an experience that is renewed in every proposal.

Barbara Roncarolo
15 July 2015
updated by Carola Traverso Saibante
June 2018
updated from Mariacristina Coppeto
April 2019

DISCOVER THE COURSES OF THE SALT AND PEPE COOKING SCHOOL

5 pea soups for spring: how to prepare them – Italian Cuisine

Shelling fresh peas is boring, but it's worth it to cook excellent soups and velvets, but also pasta and soups

THE peas are the ingredient that you absolutely must bring home from the market these days. They are sweet and crunchy and can enrich many dishes in the kitchen. Today we offer you 5 hot soups, because so much is still a bit cold.

Vegetable soup

A classic of our kitchen, a real comfort food that puts everyone in agreement. The minestrone it is made with all the vegetables and legumes that are found in season.
For a tastier dish follow our advice: make a fried of celery, carrots and onions in which you will brown the vegetables and peas cut into pieces more or less of the same size.
Then add water at room temperature and continue cooking until everything is well cooked.
You can play with aromas and then with aromatic herbs.
Do you know what makes minestrone special? A spoonful of pesto at the end of cooking.

Pea and potato cream

A simple dish to make with just a few ingredients.
Just cook potatoes and peas in vegetable broth and then blend everything.
You can add some fresh cream for a softer consistency, but we assure you that potatoes already do their job.
Obviously always adjust the amount of broth and vegetables to make more or less liquid velvets.
To give a little perfume to this velvety we suggest the mint or, if you love spices, curry or paprika smoked.

Noodle soup

There noodle soup it looks like a grandmother's dish, but in reality it is one of the most popular recipes for adults and children, especially in the evening for dinner.
To prepare a really special one, do a vegetable broth also complete with peas and then don't strain it completely, but leave some vegetables inside.
Cook the pasta in the broth like tubes and then serve with plenty of it Parmesan and raw oil.
Do you want advice to make the broth more tasty? Cook in the parmesan crust and then of course eat it too!

Broad bean and pea soup

Along with peas, another ingredient that you absolutely must buy in this period are the Fava beans.
Together they are extraordinary because the "ferrous" aftertaste of the beans contrasts the sweetness of the peas in a delicate and very palatable way.
You can use them together to prepare a velvety, always with a potato base, or you can make a soup together with other vegetables and vegetables.
A simple sauce of broad beans, peas and asparagus cooked with oil and onion, it is also perfect to season pasta to be sprinkled with pecorino romano.

Cereal soup with peas

A balanced dish in which i are present cereals such as spelled, barley, rice or what you prefer and i legumes which represent the protein part.
You can prepare a soup dpearl barley and peas or even one of broad beans, spelled and peas.
Just prepare a sauté to quickly brown fava beans and peas together with the chopped onion.
Blend everything with vegetable broth and, once it has come to a boil, add the cereals, always previously rinsed to remove any residues.

How to accompany a pea soup

If it is a velvety you can add a tablespoon of sour cream or del caprine in the middle of each portion.
If it is pasta in broth or cereal just add a drizzle of oil and plenty of Parmesan.
In any case, prepare some toasted bread because it's always a good idea!

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