Tag: seeds

Savory biscuits with pepper, lemon and pumpkin seeds – Italian Cuisine

Savory biscuits with pepper, lemon and pumpkin seeds

1) Collect in the mixer the flour, the cold butter into cubes, the grated lemon zest, a pinch of salt and a generous grinding of pepper. Blend until you get a mixture of crumbs. Add 3-4 tablespoons of ice water and run the mixer again for a few moments. Transfer the mixture in a bowl and stir in the pumpkin seeds.
2) On a sheet of baking paper modeled the dough in a cylinder of about 6 cm in diameter, wrap it in paper and put it in the fridge for 1 hour.
3) Eliminate paper and cut the cylinder into 7 mm thick slices: you will get about 40 biscuits. Arrange them on 2 plates lined with baking paper e cook them in a static oven at 180 ° for 10 minutes, then switch to ventilated mode and continue cooking for 5 minutes. Remove the cookies from the oven and let them cool.


Posted on 04/12/2021


Tres leches cake with vanilla seeds and flaked almonds – Italian Cuisine

Tres leches cake with vanilla seeds and flaked almonds

Tres leches cake, preparation

For the cake: 200 g of flour 00 – 1,5 teaspoon of baking powder – 110 g of butter + that for the mold – 80 g of sugar – 100 g of honey – 5 eggs – the seeds of 1 vanilla pod – salt

For the syrup and garnish: 300 ml of whole milk – 450 ml of condensed milk – 650 ml of fresh cream – 140 g of honey – 2 tablespoons of toasted flaked almonds – 10 alchechengi

1) Butter And coated with a sheet of parchment paper a rectangular mold measuring 20×25 cm and about 3 cm high. Sift flour with baking powder e unite a pinch of salt and vanilla seeds.

2 )Mounted butter with sugar and honey until frothy, add the eggs, one at a time, continuing to mix. Incorporate flour with baking powder in 3 stages, paid the dough into the prepared mold and level the surface with a spatula.

3) Bake at 180 ° for about 25 minutes. Let it cool down the cake in the mold then prick it all over the surface with a fork.

4) For the wet, jumbled up whole milk with 250 ml of cream, 80 g of honey and condensed milk; paid the mixture over the entire surface of the cake e transferred in the fridge for 12 hours.

5) Jumbled up leftover honey with the leftover cream, mounted the mixture with the whips e distribute it on the cake in a 2 cm high layer. Decorated with almonds, sliced ​​alchechengi and, if you like, 2 tablespoons of pollen.


Published on 10/27/2021


Turnip ravioli with roquefort and poppy seeds – Italian Cuisine

Turnip ravioli with roquefort and poppy seeds


Preparation of turnip ravioli with roquefort and poppy seeds

1) Obtain the beetroot puree. Peel 1 beet cooked, blend and drain well in a colander lined with gauze. Arrange the flour as a fountain on a pastry board or in a large bowl; slip out to the center eggs and add the puree of beet and a socket of salt; beat with a fork, gradually incorporating the flour, and knead everything vigorously for at least 15 minutes, until the dough is soft and elastic, but not sticky. Divide it into 4 loaves, wrap them in cling film and let them rest for 20 minutes.

2) Boil the potatoes. Slice the onions and stew them in a non-stick pan with 4 tablespoons ofoil; united salt, pepper, a few tablespoons of broth (or hot water) and continue cooking for 8-10 minutes, until they are tender and dry. Drain the potatoes, pass them through a potato masher and mix them onions cooked finely chopped, salt is pepper; let the dough cool and transfer it to a pastry bag.

3) Roll out the pasta in long thin sheets with the appropriate machine (penultimate notch). Spread out many piles of filling (equivalent to 1 teaspoon) on 1 sheet, cover with another strip of pasta and seal it well around the filling. With a round notched ravioli mold of about 6 cm cut out the ravioli. Continue in the same way until all the ingredients are used up and let the ravioli dry on a surface sprinkled with semolina (20 ').

4) Boil i ravioli in abundant salt water for 3-4 minutes. Drain them with a slotted spoon and sprinkle them with butter molten, i poppy seeds and the roquefort crumbled.

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