Tag: Short

Hake tresses at the "When the time is short but the fantasy is not missing!" – Italian Cuisine

When you want to cook a fish-based dish but the clock is tyrant you need a simple recipe, with an interesting taste, and the inspiration of the #storiedipomodoro with Salse Mutti. Et voila, the dish is served!

How many times do we avoid buying fish because we think we are not able to cook it or because we do not know with which ingredients it is possible to combine it in a recipe? Or why do we think it may take a long time, which is often not the case when you come back from work late and have to think about dinner, for your family, or to win over the guests' palate? It would be a mistake, because even a dish prepared with fish can give us great satisfaction in the kitchen, when you want to experiment with new tastes. Curious to find out how to prepare our recipe?

The fish in fact, besides being a fundamental food for our health, due to its nutritional characteristics, with the right ingredients can be prepared quickly, and give life to creative dishes that are also very tasty. Like the one we are proposing today: braids of hake with citrus fruits, enriched with Taggiasca olives, taralli crumble and the fresh taste of Mutti Cherry Sauce, which gives the hake braids a creative twist and a mix of exquisite flavors. But not only: a presentation of the dish to be the envy!

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Citrus hake braids with Mutti Cherry Sauce, Taggiasca olives and taralli crumble

For 4 people


4 hake fillets
1 orange
4 tablespoons of Taggiasca olives
1 bottle of Mutti Cherry Sauce
10 taralli
a few sprigs of fresh oregano
1 clove of garlic
half a glass of white wine
salt and pepper
extra virgin olive oil to taste


On a cutting board, grate the citrus fruit peel with a knife and chop the Taggiasca olives. Always cut the hake fillets on the cutting board, leaving the entire end and making two vertical incisions. Form braids by stopping the ends with short toothpicks if necessary. Sprinkle the fillets with the aromatic mixture of citrus fruits, olives and oregano, making it adhere well to the fish.
Place the extra virgin olive oil, oregano and the garlic clove in a non-stick pan and lay the braids. Cook on both sides for 5 minutes. Add the white wine and let it evaporate.
Add the Mutti Cherry Sauce and cook for about 10 minutes. Serve with taralli crumble, minced oregano and olives, and add a sprinkling of chopped citrus on the hake braids.

That fresh taste that your recipe lacked

The use of tomato sauce in seafood dishes often divides: some, erroneously, believe that tomato paste is not able to enhance the flavor of the fish. But this is not always the case: la Mutti Cherry Sauce, for example, with its fresh taste, it is able to enhance and enhance the taste of hake and round off the taste of the recipe.
And let's not forget that the eye also wants its part: the bright red color of the Mutti Cherry Sauce creates a perfect combination of colors with the black of the Taggiasca olives, the green of fresh oregano and orange and the citrus fruit yellow.
Taste, color, aroma and consistency of the ingredients make this dish really irresistible!

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

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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.


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.


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.


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

Short pastry: 15 fragrant recipes

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.

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


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.

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