Tag: Sheet

The longest pasta sheet in the world, the record in Forlimpopoli – Italian Cuisine

The longest pasta sheet in the world, the record in Forlimpopoli

The record to beat was 125 meters: it has been largely surpassed, with a super sheet of 177 meters and 72 centimeters

There puff pastry rolled with the longest rolling pin in the world: is the record achieved by the city of Forlimpopoli, in the province of Forlì – Cesena, in Emilia Romagna, during the Artusian party, which last week celebrated the 200th anniversary of the birth of the gastronome and writer Pellegrino Artusi.

The record to beat was 125 meters (achieved last year at Fico Eataly World in Bologna. The previous one, on the occasion of Expo 2015 in Milan) and has been largely exceeded, with a super sheet that measured 177 meters and 72 centimeters. The sfogline and sfoglini that gave their availability to try the international record were more than one hundred, from 96 year old lady, the oldest of all, to the girl of 15, the youngest: they kneaded eggs and flour (each had 6 eggs to roll out two meters of pastry) together with the volunteers who gave their availability, but also to the mayor Milena Garavini, the councilors, the first citizens of the past legislatures.

The members of the Mariette Association and their friends sfogline e sfoglini, in reality, would have managed to go well beyond almost 178 meters in length, but, in via Costa, where the world record was broken, there were not enough tables where to roll out all the fresh pasta that had been prepared.

In fact, in half an hour, the sheets were all pulled, then they were joined together to cover all the tables that had been set up to beat the record. But – it soon turned out – there was not enough place to put all the pasta. Volunteers and citizens tried to bring more tables, but even then there was not enough space for all the pastry that had been prepared. Thus began the measurement, which confirmed that not only the sfoglini di Forlimpopoli have broke the record previous, but they also achieved a truly remarkable record.

a sheet of sugar and cinnamon – Italian Cuisine

a sheet of sugar and cinnamon

It is a pastry but it is called churro cheesecake because it reminds us of the taste of Latin American sweets and why the spreadable cheese is not missing

Now any sweet can be turned into one cheesecake and a cheesecake can be transformed in a thousand ways.
Have you ever heard of the churro cheesecake?

What are churros

THE churros they are fried desserts typical of Iberian and Latin American cuisine.
In Spain they are eaten warm at breakfast, dusted with sugar and cinnamon or dipped in melted chocolate or dulce de leche.
They are also excellent as snacks (here are the churros with tomato and cashew sauce) o end of meal dessert (try the churros with Porto sauce) to share with many friends, and are a nice idea for the Carnival to add to all the other fried desserts of the Italian tradition.
Preparing the dough is very simple because it is a bit like that of the choux pastry.
500 ml of water are brought to the boil, with a pinch of salt and 1 teaspoon of sugar.
Then turn off the heat and add 350 g of flour, stirring quickly for 3 minutes with a wooden spoon.
The dough will become hard to work, then cover with a cloth and leave to cool.
Once ready, place the mixture in a star-shaped sac à poche and cut into sticks. Place them on a sheet of parchment paper, prick them and then one at a time fry them in boiling seed oil.
Once ready, drain and sprinkle with sugar and cinnamon.

The recipe for cheesecake churros

The churro cheesecake actually has nothing to do with the churros recipe because it is made with the puff pastry or brisée. What reminds us of these sweets is the taste because here we will use cinnamon and sugar.
To prepare it, first prepare a mix of sugar and cinnamon by mixing 100 g of granulated sugar with three tablespoons of cinnamon. Then roll out a roll of rectangular puff pastry on the base of a buttered baking dish and sprinkle with a little sugar and cinnamon.
Prick the bottom and then fill it with a cream prepared by whipping with 500 m of spreadable cheese, 200 g of sugar, 1 egg and a teaspoon of vanilla extract.
Cover everything with another roll of dough by cutting off the excess ends well. Prick the surface and before baking, sprinkle with the mix of granulated sugar and cinnamon also used for the base and season everything with 50 g of melted butter.
Bake at 180 degrees for 30 minutes in a static oven.
In this way you will get a sort of puff pastry with cinnamon filled with spreadable cheese, crunchy and sugary on the surface.
Instead of the puff pastry you can use the brisée.

Churro base

You can also prepare a cheesecake using as a base a huge churro.
How to do?
Once ready the mixture put it in the pastry bag and create a sort of spiral on a sheet of parchment paper or directly in the boiling oil, but it is much more difficult.
The simplest procedure is to slightly moisten the greaseproof paper, make a round spiral base with the mixture in the pastry bag and then gently throw it all away to fry, slowly removing the sheet of parchment paper.
With this fried base you can make a delicious one cheese cake uncooked.

Pressure Cooker Split Pea Soup with Ham

When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it’s a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.

This soup is also my favorite way to use up leftover ham or a ham bone. It’s super easy, but not always super quick… unless you use a pressure cooker! 

Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I’ve been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it’s quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.

When making soups and stews in the pressure cooker, very little  liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet[1] on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it’s place if you prefer.

A few notes: Today is my 3rd day doing the Holiday Runner’s Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner’s World[2]). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?

Also, now until Dec 2nd, Heather K Jones, RD created a One Month Skinnytaste meal plan (so many of you asked for this!) and is offering a fabulous health tool that will help you tap into the power of your own personality and arm you with the insight you need for ultimate weight loss success. Check out the Diet Type offer on Skinny Bits[3] this week! The offer includes a jump start meal plan featuring Skinnytaste recipes, and a FREE copy the awesome healthy grocery shopping guide, The Grocery Cart Makeover.

By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

Pressure Cooker Split Pea Soup with Ham
Servings: 6 • Size: 1 1/4 cups • Old Points:
4 pts • Points+: 7
Calories: 254 • Fat: 2• Carb: 51.5• Fiber: 20• Protein: 24• Sugar: 5 g 
Sodium: 694.5 mg (to reduce the sodium use less bouillon)


  • 1 lb dry green split peas
  • 1 tsp olive oil
  • 2 large carrots, peeled
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 7 oz reduced sodium ham steak, diced (Boar’s Head)
  • 6 cups water
  • 1 tbsp Better Than Bouillon or 1 cube*
  • 1 bay leaf


Rinse peas under cold water.

In a pressure cooker, heat oil over medium heat. Add onions, carrots, and garlic and saute 4-5 minutes. Add ham, peas, water, chicken bouillon and bay leaf and bring to a boil. When the liquid boils, cover and lock the lid and continue cooking until the pot reaches pressure, then reduce heat to low and set a timer for 20 minutes.

After the 20 minutes, shut the stove off and let the pressure cooker release the steam on it’s own. When the lid unlocks, adjust liquid if needed, taste for salt and pepper and remove bay leaf. If the soup looks like it should cook a little longer, you can let it simmer covered (unlocked) until it has reached your desired thickness.

To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.
*Check labels for Gluten Free


  1. ^ Pressure Cooker Cheat Sheet (www.dummies.com)
  2. ^ 2012 Holiday Running Streak from Runner’s World (www.runnersworld.com)
  3. ^ Diet Type offer on Skinny Bits (www.skinny-bits.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page