Tag: simple

Sweet (simple) with figs: the clafoutis – Italian Cuisine

The French dessert that makes a great impression with minimal effort. Try it with these beloved seasonal fruits for late summer dinners

In the French dialect "clafir" means "fill", "garnish" and indeed the clafoutis this is how it was born, from the idea of filling a very poor sweet base made of milk, eggs, sugar and flour with fruit.

A "French" pudding

Many think that the clafoutis is a pudding, but in reality, apart from the consistency, these two desserts have little in common.
The basic compound is made with milk, sugar, eggs and flour and it comes baked in the oven unlike the pudding which is instead hardened in the refrigerator.
It is more like perhaps a creme caramel, but more compact due to the flour.
You just have to try it to understand. The recipe is very easy!

Clafoutis with cherries

The original clafoutis recipe includes cherries, large and juicy, but the dessert has become so famous that over time it has been revisited in many ways.
You can prepare it, according to the seasons, with the fruit you prefer.
It is excellent with crunchy fruits that soften in cooking, such as prunes, apricots, peaches, apples and pears, grapes, but also with soft ones such as figs as long as they are sugary to the right point.

Elegant mini cocotte

This cake looks very good because it is simple and elegant at the same time.
You can serve it in one large baking dish if you have more guests, or in mono-portion cocotte, an idea that is always very practical and nice to see.
Do not overdo it with it icing sugar because being a very moist cake it will have a very short duration and will be immediately absorbed.

The fig clafoutis recipe

Preparing this dessert is really very simple and you will only need a hand whisk.
Grease a baking dish and settle down 500 g of figs cut into four parts, peeled or even peeled.
Separately, mix 60 g of flour with 50 g of white sugar and 50 g of cane sugar.
Jumbled up 300 ml of milk with three eggs and a spoonful of vanilla extract and add everything to the flour with the sugar.
Pour the mixture on the figs and inform at 180 ° for 40 minutes.
Add some sugar at the end of cooking to caramelize the surface of the cake.

Browse the tutorial for more tips on clafoutis preparation

As simple as an …. omelette – Italian Cuisine

It is one of the second most typical dishes of Italian cuisine. Tasty and quick to prepare, it succeeds very well if you follow a few simple rules.

The omelette it is one of the most common dishes to prepare, there are different versions, it can be made only with eggs and cheese or enriched with vegetables or cereals. Excellent as a second course, it can be a tasty aperitif if served in squares, or it can be used as a filling for a delicious sandwich. The simple omelette is prepared with eggs, cheese, salt and pepper. It is thought to be easy to make, but to have a safe result, you need to look at a few passages, otherwise a dish is uninviting.

The omelette is not an omelette

The omelette differs from the omelette in that it is cooked only on one side and folded back on itself. The name derives from the French "lamelle", which means lamina, due to its thin thickness, or, according to another version, from the Latin "ova mellita", an ancient recipe of eggs cooked in a container with honey.

The eggs

They are undoubtedly the main ingredient of the omelette, they need one or two per person and they must be very fresh. If you want a very light result, you can use an egg and an egg white each. The eggs must be beaten in a bowl with a fork (move briefly with the back of the fork, without using the prongs). When the egg yolks and egg whites are well mixed, add some Parmesan, one tablespoon per person, and mix well so that no lumps are formed. If you want a more decisive taste you can use pecorino or make half and half. For a softer result, also add a tablespoon of milk.

omelette

Aromatic herbs or vegetables

You can combine the egg mixture both vegetables and aromatic herbs, as well as cold cuts or cereals (pasta, for example, as used in the Neapolitan dialect). In the case of aromatic herbs, you can choose basil, thyme, chives or mint, for a fresh and very strong taste. The herbs should also be washed and chopped manually and then added to the eggs. If, on the other hand, you want to use vegetables, you can pick and choose which one you like best. In any case, wash them, cut them into small pieces and brown them in a saucepan with a little oil, garlic and salt before adding them to the eggs. If you prefer cured meats, excellent are the ham and mortadella, cut into cubes.

Cooking

At this point you can cook your omelette. The best pot to use is the Lyonese one, of iron, perfect for holding up high temperatures, so much so that when it is hot it becomes non-stick. If you do not have it, opt for a normal non-stick, the important thing is that it is large. Melt a knob of butter before pouring the egg mixture. Once you have poured the eggs, cook them for a minute and then, slowly, lift the edges of the omelette by sliding the still raw egg underneath. When the underside is just barely visible, move the pan so that the omelet does not stick to the bottom. At this point cover the pot with a lid, until the top part is well cooked. Alternatively you can slide the omelette onto a lid of the same size and then turn it in the pan, being careful not to break it. Cook for another few minutes and then pour the omelette on a serving plate and serve.

Stuffed peppers: 8 simple recipes – Italian Cuisine

THE stuffed peppers they are a versatile and transformist preparation that never tires you and puts everyone in agreement at the table all, the north with the south, the big ones with the small and irreducible meat with vegetarians, and with the right tricks, the stuffed peppers even those who struggle with weight are perfect!

THE stuffed peppers, depending on the filling we choose, they are not just an appetizer, a second course or a tasty side dish but also a fresh and tasty single dish, perfect for the summer! The red, yellow or green peroni, sweet and succulent, are perfect containers to accommodate appetizing fillings of all kinds: of meat of fish you hate vegetables. Just unleash your imagination to make them irresistible! For the stuffed peppers there is not a single and unique recipe but, many variations to prepare throughout the year! Peppers, despite being a summer vegetable, can be found easily on market stalls even during the coldest season. But, which peppers to choose to be stuffed?

Perhaps not everyone knows that the red ones are distinguished by a thick and crunchy pulp, the green ones have a more herbaceous flavor, while the yellows are preferred because they are more tender and juicy. But all the varieties are perfect for preparing so many recipes with peppers, excellent for their taste and appreciated for their pore beneficial properties: eating pepperoni helps reduce cholesterol levels, supports the liver, helps against constipation, is a natural diuretic and an excellent antioxidant useful for fighting the aging of our body. It is also true, however, that many people find it difficult to digest peppers and renounce this delicious and healthy vegetable, but they do not know that it is enough to choose the right peppers for each dish!

The peppers belong to the family of solanaceae and like tomatoes, potatoes and aubergines, they have a substance called solanine which is toxic in high doses. But don't worry! In the kitchen there is the remedy to eat peppers without digestion problems! It is enough for example to know that: the green peppers contain a lot of solanine while those that reach the red or yellow color of maturation (especially in summer) contain much less; the internal filaments and the seeds must be removed because they are not digestible like the skin of the pepper, because it is mainly made of fiber and our body cannot process it and digest it; the stuffed peppers they are also perfect for those who do not digest them well: you can use peppers as a container to serve delicious dishes rice salads or pasta salads , the cous cous or meat balls and eat the only filling flavored with the fresh and aromatic flavor of the peppers; or you can prepare i baked stuffed peppers to taste only the delicious pulp with the filling, easily discarding the peel of the pepper that will remain on the plate

If you want to prepare i stuffed peppers, choose peppers that are not too big or too pointed, so that they can stand "on their own", like baskets on the plate or in the pan. If this is not possible, don't worry: all you have to do is cut them long and make them into pretty little boats!

What are you waiting for? stuffed peppers? If you are looking for ideas or want to prepare stuffed peppers delicious that will give you compliments from your family and friends, read this top ten of Sale & Pepe! You will find stuffed pepper recipes easy and traditional but also unusual but equally tremendous, chosen just for you, to amaze your guests! Try them all!