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Pistachio roll – pistachio roll recipe – Italian Cuisine

Separate the egg yolks from the whites, whisk the egg yolks and put them aside.

In another bowl, instead wash it with the sugar until a light and fluffy mixture is obtained.
Also add the vanilla.

Then add flour and sifted yeast, pistachios flour, coloring and grated lemon peel.
Mix well, then gently incorporate the egg whites, stirring from bottom to top.

Pour the mixture into a 35×35 mold lined with parchment paper and bake at 175 ° C for about 15 m, inuti in already hot convection oven.
Once ready, take out immediately, cover with a second sheet of parchment paper, rolled up gently and let it cool completely.

Meanwhile, prepare the stuffing.
Knead the mascarpone and pistachio cream into a large bowl until a smooth filling is obtained.

Once completely cold, resume the biscuit dough, gently open it and sprinkle it evenly with the cream of pistachios and mascarpone, leaving 1 or 2 cm free along the edges.
Roll up the biscuit dough again.

Your pistachio roll is ready: sprinkle with icing sugar, add, if you like, some pistachio or some pistachios, and serve.

The roll of spinach and potatoes that can save dinner – Italian Cuisine

It is a vegetarian dish, but very tasty and with a nice shape, which can be prepared at the last moment and also serve as a single dish

The combination is one of those that always like, even the smallest, perfect to introduce a portion of vegetables in the diet that we forget to consume: spinach and potatoes, in roll form. It is a dish full of flavor and nutrients, perfect to eat just done, but more the next day. It can be the only proposal for an informal dinner or become a delicious appetizer.

Spinach: fresh or frozen?

Both can be used: both fresh and frozen. In case you take them fresh (they are from October to April), take care that the leaves are bright green and without yellowish spots. Clean them carefully, because spinach often hides the earth in the folds of the leaves. If you use frozen ones, remember that you can put them in hot water and cook them immediately, without having to wait for them to defrost. Add salt, a little, only once cooked.

The potatoes are not all the same

The variety of potatoes There are so many, even if in Italy there is not a specific culture on this tuber and we are always tempted to use the same type for all the recipes. To prepare this dish you need to choose a potato that has one compact pasta and which resists to high temperature. Excellent then the variety in red pasta, with a strong aroma that does not crumble and is also used to prepare gnocchi.

The recipe for spinach roll

Ingredients: 4 red potatoes, 1/5 kg of spinach, 1 clove of garlic, 1 onion, 500 g flour 00, 3 eggs, 50 ml of cream, 100 g of grated Parmesan, 100 g of butter, salt, pepper , nutmeg

Method: Boil the potatoes, peel them and put them in a potato masher. Clean the spinach and boil it. Once cooked, squeeze them well. In a large saucepan melt 50 g of butter in a bain-marie, then, out of the heat, add the egg yolks, one by one, the crushed potatoes, salt and nutmeg. Meanwhile whisk the egg whites and then incorporate them to the mixture with the potatoes. Add the flour with a whisk. Cover a baking sheet with baking paper, grease and spread over the mixture of potatoes and flour. It should have a thickness of half a centimeter. Bake at 180 degrees for about ten minutes. Meanwhile, in a pan with a little butter, fry the sliced ​​onion and the garlic clove. When browned, add the spinach, pepper, sprinkle with some nutmeg and a little grated Parmesan. Cool the potato mixture, remove it from baking paper and spread it on a sheet of film. Pour the filling onto the potatoes and then start rolling, making sure that the spinach does not come out. Place the roll on a baking sheet, let it heat a few minutes in the oven at 180 °, then cut into slices and serve with melted butter and some sage leaves.

In the tutorial, discover some tips for an even tastier spinach roll

Nougat roll – nougat roll recipe – Italian Cuisine

Separate egg yolks and egg whites, knead the first with the sugar until a light and fluffy mixture is obtained, and whisk the latter to stiff snow.

Add the flour to the mixture of egg yolks a little at a time, then add the egg whites, stirring slowly from bottom to top to prevent them from being taken apart.

Pour the mixture gently into the pan of the oven (mine is 36×27 cm) lined with baking paper and cook for about 15 minutes in a preheated oven at 180 ° C.
As soon as it is out of the oven, transfer the base with all the parchment paper onto a clean, slightly damp cloth. Cover with another sheet of parchment paper and roll gently, then let it cool.

Meanwhile, whip the cold frying cream, add the mascarpone, already worked with the icing sugar to soften it, finally add the nougat, chopped not too finely.

Take back the roll, gently open it, stuff it with the cream, roll it again and let it rest in the fridge for 2 hours before serving.
The nougat roll is ready, soak it with icing sugar and bring it to the table!

TAGS: Nougat Roll Recipe | How to prepare nougat roll | Roll with nougat recipe