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The short pastry does not lie down? Here are 5 recipes to not despair – Italian Cuisine


If you have made shortbread at home, but you can not roll it out, we give you 5 ideas to reuse it. Of course you will have to give up the tart, but not the dessert!

The mayonnaise goes crazy, the custard makes lumps, the meringues do not cook, the cream puffs do not swell.
And another thing that often happens in the kitchen is that the short pastry does not lie down.
Here then are 5 ideas for those who may have to give up the tart, but not the sweet.

Because the short pastry does not lie down

The short pastry is an easy recipe to prepare, but hides some pitfalls.
Self do not dose the ingredients well, do not let it rest enough or if it's worked too much does not stretch well, but we can give you some suggestions to use it anyway: 5 infallible ideas, perfect even for those who can not do anything in the kitchen, 5 recipes with guaranteed success. And nobody will ever find out that your pastry was not perfect.

Short pastry: 10 rules to do it well

Browse the gallery

Fruit crumble

The simplest recipe ever that saves a badly successful shortcut is a crumble.
You can use the fruit you prefer, but we suggest the classic ones apples or pears.
You can then indulge yourself with the pairings of spices and dried fruit.
For about 300 grams of pastry, cut three or four apples and pieces and mix with three tablespoons of brown sugar, plenty of cinnamon, hazelnuts, walnuts and coarsely chopped almonds and grated rind of a lemon.
Put everything in a buttered oven dish and
cover with very coarse crumbs.
Cook at 180 ° until the pastry is golden and then serve hot crumble with ice cream or cream.
In spring you can prepare the crumble with strawberries and in summer with peaches, plums and apricots.

crumbled

This is one really simple tart that will make you look great anyway and no one will notice that the pastry was not well done.
Just like the name of the cake says, crumble the pastry that you have prepared and put a part on the bottom of a buttered mold or coated with parchment paper.
Press lightly with your hands and then cover with ricotta and chocolate chips. If you like them, add the candied fruits.
You can also replace the ricotta with a custard. Another variant could be a layer of ricotta and one of jam or hazelnut cream.
Cover with the remaining crumbs and bake at 180 degrees for about 30 minutes.
This cake is better the day after, especially if stored in a cool place.

Roll (and cookies)

If the pastry does not lie down because it is too soft, in the meantime try adding some flour, but if you can not even work it, roll it out between two sheets of baking paper with a rolling pin.
Splamatela then with the hazelnut cream or with the jam you prefer and roll it up always helping you with baking paper.
Close the ends and cook the roll at 180 ° for 30 minutes, then cut it into slices and put it back in the oven for another 10 minutes. You will get delicious biscuits.

crumbled

A cake that can not be simpler and vaguely resembles the classic crumbled.
To prepare it you have the crumbled shortcrust pastry on a baking sheet lined with parchment paper. Press it lightly to bring the crumbs together and then complete with whole or leaf almonds making them well penetrate into the dough.
Brush everything with a little milk and sprinkle with sugar. Bake at 180 degrees for about 25 minutes.
This cake does not cut into slices, but simply breaks.

Granola

It is not a real granola because in the granola there are no eggs, but you can still cook the crumbled pastry and mix it with honey, dried and dried fruit.
Just 15 minutes at 180 °: once cold break it into pieces as small as a granola and use it to accompany the yogurt for breakfast or to garnish an ice cream.

Short pastry: 15 fragrant recipes – Italian Cuisine


Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread
Sweets with shortbread

The short pastry is one of those bases that allow you to free the kitchen fantasy. A sweet scented shell in which to pick the tastiest jams, the freshest fruit and the most delicious creams. And if for us it is not the time to dedicate ourselves to the preparation of the fillings, there is no problem. Why the beauty of the pastry is that it is very good even alone.
Ideal for preparing biscuits, it can be enriched with almond flour, hazelnuts, cocoa and pistachios. Sprinkled before being baked with brown sugar for a crispy effect or icing sugar after cooking, for those who think it is never sweet enough.

And if you are thinking about why the shortcrust pastry sounds so close and known, the answer is simple. It's thedough base of home desserts, those simple and fragrant baked by mothers and grandmothers on winter afternoons. But also the base of fruit pies that make the summers and baskets so delicious that they seem designed to gather all the sweetness of strawberries when spring arrives.
So, before choosing the best way to use the shortcrust pastry choosing among the recipes proposed in the gallery above, let's review the basic recipe.

Shortbread-with-cream-of-pistachio-and-crumble-of-peanuts
Shortcrust with creamy pistachio and peanut crumble.

Shortcrust pastry, the classic recipe

Ingredients for a dough

500 g 00 flour plus a little – 300 g butter – 200 g granulated sugar – 5 egg yolks – salt – vanilla – lemon

Method

Collect the flour and the diced butter in a bowl; break the butter with your fingertips, intertwining the flour until you get a dusty set of tiny crumbs: fished away from the bottom and proceed crumbling from bottom to top, without crushing the dough too much. In this way the butter fat will protect the gluten molecules of the flour, avoiding then combining with the moist part, making the dough too elastic and without the characteristic friability. Then add the sugar, a pinch of salt and aromas (optional and choice: the most common are vanilla or vanilla seeds and grated lemon peel). Finally add the egg yolks: dilute them, then knead by pressing the dough between your fingers until you get a homogeneous dough. If you have very hot hands, instead of kneading the dough, you can beat it several times firmly on the work surface, in order to touch it less: the body heat melts the butter making it difficult to process, which must be rather quick.

Let the dough rest for at least 30 'in the fridge: the butter has to resume consistency and the dough must lose that minimum of elasticity due to the gluten's stress during processing: it will then be easier to spread. Finally remove the dough from the fridge and leave it to heat for a few minutes: if you stretch it immediately, it breaks. Knead it with a rolling pin on a floured surface.

Pan-Roasted Halibut with Clamshell Mushrooms & Lemon Butter Sauce – Long in Name, Short in Shopping List

Above and beyond keeping things simple, and pardon the cliché, letting the natural goodness of the ingredients shine through, the beauty of a recipe like this pan-roasted halibut with clamshell mushrooms, is that there are just less things to possibly screw up. 

That should be great news to people terrified of making fish recipes. Brown some mushrooms, sear some fish, and finish with yet another simple and delicious pan sauce. That’s really it, and much like our famous, “Just Chicken and Mushrooms” recipe, I think you’ll be amazed at how much flavor these few components provide.


Speaking of flavor, you can certainly use a non-stick pan here, which pretty much insures your fish will go un-mutilated; but as you’ll see in the video, if you use cast iron, or stainless steel, a little bit of fish flesh will form a fond on the bottom of the pan, which will give you a much richer base for the butter sauce.


In case you didn’t already know, mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish, or not, I hope you give this super simple, yet fabulous recipe a try soon. Enjoy!


Ingredients for 2 portions:
1 tbsp olive oil
1 tbsp butter, melted in oil
2 (7-oz each) halibut filets
salt and cayenne to taste
handful of clamshell mushrooms, or sliced un-cool, regular mushrooms
1/4 cup water
juice from 1/2 lemon, or to taste
1 tbsp chopped Italian parsley
1 1/2 tbsp butter to finish sauce