Tag: slice

Lemon Slice Recipe – Italian Cuisine – Italian Cuisine

Lemon Slice Recipe - Italian Cuisine

  • 200 g granulated sugar
  • 185 g gluten-free flour for desserts
  • 125 g butter
  • 60 g powdered sugar
  • 50 g almond flour
  • 4 eggs
  • salt
  • a teaspoon of baking powder
  • lemon

For the lemon slice recipe, heat the oven to 180 ° C. Grease a 20 cm side pan and line it with 2 crossed bands of parchment paper, making them protrude abundantly on all sides (they will be useful for turning out the cake); also butter the paper.
For the basic dough: melt the butter and let it cool. Mix 95 g of flour with the almond flour, the powdered sugar, half a teaspoon of salt, the grated rind of a large lemon and half a teaspoon of yeast. Add the melted butter, at room temperature, and mix everything with a fork, mixing well. Pour the mixture into the prepared pan and roll it out in an even layer with a spatula or the handle of a spoon.
Bake the pan at 180 ° C for about 15 minutes, until the dough is firm and slightly golden. Then remove it from the oven and let it cool.
For the lemon cream: vigorously work the eggs with the granulated sugar, then add half a teaspoon of yeast, then 175 g of lemon juice and finally the rest of the flour; stir vigorously each time you add an ingredient. Pour the cream on the base paste, spread it over the entire surface; bake at 180 ° C for another 20-25 minutes. To check that the cream is cooked, gently move the pan back and forth: the cream should not tremble.
Remove the cake from the oven and let it cool for 20 minutes, then put it in the fridge to harden
for at least 2 hours. You can prepare it the day before and leave it in the fridge overnight. Take it out of the fridge, sprinkle it with icing sugar, cut it into squares and eat it immediately, very cold.

Once upon a time there was an egg with a slice of bread around it – Italian Cuisine

Here is the special recipe by Paolo Parisi to revolutionize a simple slice of sliced ​​bread on the plate, turning it into a luscious salty snack

The most delicious fable of the summer could start like this: «Once upon a time there was a egg with a slice of bread around". Or at least this is the beginning of the curious recipe suggested by Paolo Parisi eclectic chef, scrupulous producer, but above all creative at 360 degrees – who using his own eggs Leghorn chickens, reared on the farm Spots of Usigliano di Lari, in the province of Pisa, he decided to give a simple slice of bread in a box a destiny far from the usual toast. "It is an absolutely simple recipe, but one that can give satisfactions", the chef smiles, while he revives the fire of his Ofyr brazier and it is armed with a faithful stainless steel scoop.

«Let's take a slice of bread in a not too thick box, preferably naturally leavened, and remove the central part of the crumb before placing it on the brazier plate , he explains. The next step is to open the egg, separating egg white and yolk. «With the little fingers we are going to press well on the bread, so that it adheres completely to the plate. At this point we pour the albumen into the hole and wait a few seconds: very little will be enough for it to coagulate sufficiently so as not to overflow below the bread .

At this point we can immediately season our egg white, from the upper surface still liquid, going to add salt, pepper and above all grated cheese. «We complete everything with small strips of salami, maybe bacon, browned properly on the plate. The egg can be combined with any ingredient you want, but it is advisable to add some vegetables, to make everything fresher . Once the desired egg white is reached, we add on the surface also the yolk, and leave it all on the Ofyr brazier for another minute or so.

«Take the scoop, well sharpened, and remove our toast from the plate, to place it gently on the plate. It is really a very easy snack to prepare, which can be declined as you prefer, with a little imagination. For an optimal result what matters is the quality of the ingredients: of course, it is advisable to use the brazier plate, which is the ideal surface, but alternatively you could also try with a non-stick pan . All that remains is to revive the fire and prepare for our egg with the bread around.

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