Tag: Prepare

3 good excuses to prepare mulled wine at home – Italian Cuisine

How to prepare a good mulled wine at home, bringing home the best perfumes that can be felt in this period among the market stalls

Four steps in the city center. The windows, the stalls and the bookshop where the afternoons seem to fly. And just as we go out, we can only stop and give in to call for a good glass of mulled wine.

Warm, fragrant, sweet and intense. To be held in the hands, lingering a bit, the time to breathe the perfume of wine and spices, to imagine the wave sweet and rich that will overwhelm our palate at the first sip.
And once you get home and put the packages, the question arises: why do not we ever do it at home?
We do not know. But we are ready to provide you with three good reasons to change your habit.

Not to waste wine

We opened a good bottle of Nero d'Avola, but after a couple of glasses we stuck it and put it in the fridge. Do not you think it would be a shame to throw it or use it for cooking?
Making mulled wine is the perfect idea for do not waste full-bodied red wines in winter, authorizing us to open those good bottles more lightly that we are always afraid of not finishing.

For the perfume

There are many valid methods for perfuming the house. Diffusers of perfume, incense, sprays, potpourri and much more. But if you want a house that smells of spices, sweet wine and domestic warmth… vin brulé is the first thing you need to prepare. It will transform the smells of the house into an enveloping scent that we recommend to let even in the bedroom to make sweet dreams.

To enjoy the house

Last but not least reason is the desire to stay at home that grows when temperatures drop and the wind blows hard. And if sometimes we feel a bit 'prisoners, it is because perhaps we have not given enough attention to turn it into perfect nest for our sweet hibernation. Preparing a fun drink like mulled wine, then, also means having one more chance to invite friends, have a chat and relax with friends.

How to prepare mulled wine

Here in the gallery below are the simple steps to prepare mulled wine. You will see, it will be very fun and you will want to experiment a bit with spices, different wines and … honey. Choosing it as a sweetener will increase your chances of playing with the basic recipe.

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How to prepare the perfect Pound Cake? Here is the recipe – Italian Cuisine

Buttery and soft, the Pound Cake is a cake of ancient origins that looks like a plumcake … delicious! Try our recipe

Soft, soft and rich: it is the Pound Cake, a very simple cake to prepare and definitely greedy. It is said that even goes back to the eighteenth century, when it was served ai English banquets. The name takes up precisely the doses of the recipe: pound in fact it is the unit of measurement used to weigh the ingredients that compose it, butter, sugar, flour and eggs. A pound corresponds to 450 grams. A mammoth cake, you say!

Ten cakes for breakfast

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More buttery than plumcake

In fact, to prepare a homemade Pound Cake the weight will be reduced, so as to use then a typical mold of the plum cake to bake the cake. Or, alternatively, the donut. The consistency of the Pound Cake is actually very similar to that of a plumcake, although more moist and buttery. You can serve it for a snack, accompanied by a tea, or for breakfast.

The Pound Cake recipe

Ingredients
220 grams of butter, 250 grams of 00 flour, 200 grams of white sugar, 4 eggs, 7 grams of baking powder, grated lemon peel (choose natural lemons with edible skin), icing sugar to decorate the cake.

Method
Soften the butter by keeping it half an hour out of the fridge before starting. Work it with sugar, helping with a kneader. Slowly add the eggs and the sifted flour. Complete with lemon zest and, if you like, with squeezed lemon juice. Mix everything and move into the dough from plumcake, buttered and floured. Put in a hot oven at 180 ° C for 60 minutes.

pound cake

How to decorate the Pound Cake?

The original recipe can be modified and enriched with the addition of fillings or decorations. Some idea? A lemon icing for example, to give a touch of freshness and acidity in contrast with the sweetness of butter. But lemon or orange can also be squeezed and added to the dough. Or delicious in accompaniment is also a spoonful of fresh whipped cream, together with fresh fruit, such as berries, or a dusting of cinnamon. Or again, they can be added to the mixture chocolate chips or one pumpkin puree (made from pumpkin cooked in the oven and then crushed with a knife, in this case reduce the amount of 50 grams or the mixture will be too wet).

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How to prepare risotto alla monzese – Italian Cuisine

In Monza the risotto is prepared differently than in Milan: white, it is enriched with the typical luganega, the exquisite local sausage. Here is the recipe and advice of a local chef

A handful of kilometers separate Monza from Milan. Yet the Monzesi have always made their own cultural identity a pride, and their differences from the metropolis a point of pride. Also in the kitchen. Thus the risotto in the city of Teodolinda is made white, without saffron and without marrow. Like all dishes of regional cuisine, the variants are not counted, and go from house to house: of course there are those who add saffron, but the hallmark is that the risotto monzese is the one with the luganega, typical sausage from Monza. Very soft, with a delicate and unmistakable taste: it is prepared with finely minced pork, parmesan and white wine. It is a generally lean sausage, since it contains only 25% of fat, but particularly lean is that which is prepared chef Fabio Silva to make his own "Rice with the lean luganega": "With my trusted butcher we managed to create a leaner pork mix, with less fat, while maintaining unaltered the typical taste of Monza's luganega," he explains.

The chef's rabbit

The chef of the Derby Grill, Hotel de la Ville restaurant in Monza who wants to prepare this risotto recommends «toast good rice before starting to wet it with the stock. In this way the sugars crystallize and, during cooking, less starch is released, keeping the grain more intact . His recipe includes the oil to brown, separately, the luganega, which in the traditional version is added to butter and onion in sautéed. Even the latter is replaced with shallots, while a touch of thyme gives a new Mediterranean scent to the dish.

Recipe for 4 people

280 g carnaroli rice "Riserva San Massimo"
30 g chopped shallot
80 g of malga butter
1 l vegetable stock
240 g luganega
60 g Parmigiano Reggiano Red Cows 24 months
white wine to fade
1 sprig of thyme
Extra virgin olive oil
salt and pepper

Remove half of the sausage from the gut, shell it and brown it quickly with a little oil in a non-stick pan. Use the same procedure for the other half, leaving it whole.

Meanwhile, fry the shallot with a knob of butter, add the rice and toast it. Sprinkle with the white wine and, once evaporated, continue cooking with the vegetable stock, adding it gradually. Halfway through cooking, add the grainy luganega and thyme. Finish cooking and stir in the risotto with the butter and Parmesan, adding salt and pepper to taste. Cut the whole sausage into pieces and use it to garnish the risotto after having it cropped.