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Strozzapreti – ‘s recipe – Italian Cuisine


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The Best Italian Recipe 2023: the finalists of this edition – Italian Cuisine

The Best Italian Recipe 2023: the finalists of this edition

The first season of the project ended with a gala dinner in Milan The Best Italian Recipe which gives voice to our readers through innovative recipes or which belong to the family tradition. Ten readers were protagonists with as many dishes that won us over. Keep trying, you could be next.

It was a beautiful journey that we in the editorial team took with you readers, which for The Best Italian Recipe you sent us recipes from all over Italy and you told us about your lives and how your great passion for cooking was born.

Dishes that have been part of the family tradition for generations, comforting flavors for those who have moved away from home, combinations, sometimes daring, often born by chance and become the strong point of dinners with friends.

After our gastronomic tradition was nominated with this title Italian cuisine between sustainability and biocultural diversity he intangible heritage of UNESCO humanity, we wanted to give even more strength to this historical moment: in May we launched the challenge to home cooks, professional chefs, simple enthusiasts, to write together the future of Italian goodness, and in six months we’ve received almost 500 recipes from Italy and abroadby Italians and foreigners who mixed their ingredients with ours, by men (many) and women, by the very young and the otherwise young, all together united in a chorus that once again demonstrated to us the great power that kitchen has, not only to nourish, but above all to
to aggregate, in some cases to console, most of the time to make happy.

Ten values ​​for a happy kitchen

We discovered that you love to try your hand at first courses, pasta, ravioli and especially risotto; there was no shortage of vegetable-based recipes, ideas for appetizers and appetizing aperitifs, all in line with the ten criteria we asked you to follow.

  1. Sustainability (local and seasonal ingredients).
  2. Anti-waste (containment of doses, possible use of processing waste and reuse of leftovers).
  3. Simplicity of execution (avoid unnecessary steps and excessively long cooking times, measure the use of appliances and tools).
  4. Respect as an exaltation of the raw material.
  5. Creativity and innovation.
  6. Inclusivity as contamination of cultures.
  7. Identity as recognizability of the Italian character of the dish.
  8. Cooking for everyone (vegetarian, vegan, lactose-free…).
  9. Awareness as the impact of food on our health and lifestyle.
  10. Aesthetics of the dish.

We just had to choose ten dishes among those you sent us, but the recipes that won us over were many, many more. And we really enjoyed this journey undertaken with you, so much so that we believe it is important to continue to give you a voice through the pages of The Italian kitchen and on our site.

So, get ready. Soon we will start with the second season of The Best Italian Recipe. Continue to participate in large numbers, even if you have already written to us this year. Because the best Italian recipe could be yours.

Marble Pumpkin Donut – Recipe by – Italian Cuisine

Marble Pumpkin Donut - Recipe by Misya

First of all, clean the pumpkin, cut it into cubes and then blend it finely with a blender.

Melt the butter in the microwave (or in a bain-marie, if you prefer) and let it cool slightly.
In the meantime, whisk the eggs with the sugar, then add the butter, cinnamon and pumpkin to the eggs and mix.
Sift the flour together with the yeast; first add half the flour to the egg mixture, then the milk, and finally the remaining flour.

Transfer half the mixture into the buttered and floured mould, then incorporate the sifted cocoa into the remaining mixture and add it to the mould.
Mix with a spoon to create the marbled effect, then bake in a preheated static oven at 170°C and cook for about 40 minutes (be sure to always do the toothpick test before taking out of the oven).

Once the cake is out of the oven, let it cool, then prepare the icing: place the chocolate pieces in a saucepan together with the milk and cook in a bain-marie until it melts completely.

Finally, unmold the cake, place it on a serving plate and decorate the surface with the ganache and coarsely chopped hazelnuts, then leave to dry for a while.

The marbled pumpkin donut is ready, all you have to do is cut it into slices and serve it.

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