Tag: Short

Do you want pasta? 30 short recipes – Italian Cuisine

Penne, trofie, farfalle, fusilli and much more. Here is a collection of good pasta recipes to skewer and enjoy forkful after forkful

A dip in the bluest sea. A walk uphill and a light return downhill. The discovery of an ancient village or the simple desire to enjoy the city now that it is still empty. In August there are really many things to do to fill our days and live the holidays. A little bit'. Far from stress, from the usual habits. But something remains. And it is there uncontrollable craving for pasta. With tomato, with vegetables, with fish, with meat or in white. Yes in white. Provided it is pasta.
Simple, comforting, full of memories and flavors that know how to pamper us. And if yesterday we screwed spaghetti with seafood on our fork, indulging our desire for sand, sunsets and waves with every bite, today we cut short. But only in terms of pasta. Perfect to collect the sauce, to be served cold or in a salad, it stimulates our desire for a good first course. How to say no?

But let's start from sauce. The tomato one, simple. That makes farfalle juicier, penne unforgettable and clings elegantly to fresh pasta. So pleasantly rough, porous and ancient. The one that traditionally it is prepared in August and enjoyed all year round.
Here is our recipe:

And if you had something different in mind for your short pasta, don't worry. In our gallery below is a collection of 30 recipes that will captivate you. With oil and garlic, with clams, but also with peppers, tuna, bacon, aubergines and ricotta. Long live the summer!

Browse the gallery

Short pastry teaspoons – Italian Cuisine

»Short pastry teaspoons

Place the flour and sugar in a bowl, make a hole in the center and add the eggs and butter in small pieces.
Start kneading, then add the spices and cocoa.
Cover the dough with plastic wrap and let it rest in the fridge for 1 hour.

Once the rest is over, resume the pastry and roll it out in a sheet of about 3 mm, then cut the teaspoons.

As they are ready, place the teaspoons on the baking sheet covered with parchment paper, a little away from each other.
Then cook for about 15 minutes or until golden brown at 180 ° C in a preheated ventilated oven.

The teaspoons of shortcrust pastry are ready, you just need to let them cool well before serving.

We prepare an easy tiramisu easy, in a short time, for an immediate pleasure – Italian Cuisine

We prepare an easy tiramisu easy, in a short time, for an immediate pleasure

One of the most popular desserts to prepare in no time, for an immediate pleasure!

The tiramisu it is one of the most loved desserts in all of Italy. It knows no geographical boundaries, like in the north as well as in the south, to the big ones and the little ones. A soft cream layer covered with bitter cocoa that wraps tender and crumbly biscuits soaked in coffee: impossible to resist. And to think that it is a relatively recent dessert: it seems to have been born in 1970 in the city of Treviso as an evolution of a cream made with whipped egg whites and sugar, which was used to give children for a boost of energy. From that moment it became the dessert with the spoon most desired and is found among the desserts on the cards of all the restaurants. It is easy to prepare, you don't have to use the oven, it is done in less than half an hour.

Savoiardi or Pavesini?

The quarrel is always topical, whether a tiramisu with classic Piedmontese biscuits is better, with a flattened shape and rounded corners, or with biscuits from Novara, lighter and more fragrant. Assuming that everything you like is good, we prefer tiramisu with the classic ladyfingers, which give more consistency in the mouth, and better absorb the mascarpone cream. To you the choice!

And now the tiramisu recipe


500 g mascarpone, 6 eggs, 120 g sugar, 1 tablespoon of Marsala liqueur, 300 g Savoiardi biscuits, 4 cups of coffee, bitter cocoa.


First break the eggs by placing the yolks in a large bowl. Let the whites leave them aside. Mix the sugar with the yolks using a wooden spoon, or, if you prefer, with electric whips. Once the reds are well mounted, they will have incorporated a lot of air until they become frothy, add the Marsala spoon. Before continuing, to avoid contracting some disturbances related to the consumption of raw eggs, heat the mixture of egg yolks, sugar and Marsala in a saucepan in a bain-marie, immersing the saucepan with the cream in another larger one with two fingers of water. internal. In this way the mixture will heat up slowly and gently. Stir until the cream will veil the spoon: at this point it is ready. Add the mascarpone and continue stirring. Meanwhile prepare the coffee, lightly sugar it and then let it cool in a large bowl. Once it has cooled soak the biscuits, one at a time and on both sides. Place the biscuits in a baking pan, one next to the other, until they form a homogeneous layer. Then cover them with the egg and mascarpone cream and repeat the operation. Finish with the layer of cream, cover with a plastic film and leave to cool in the fridge for 2 hours before serving your tiramisu. Once removed from the fridge, remove the film and, using a sieve, cover the surface with a layer of bitter cocoa. Your tiramisu is ready to be tasted!

In the tutorial some suggestions for an irresistible tiramisu

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