Tag: smells

Spiced donut, the sweet that smells of the Orient – Italian Cuisine

Spiced donut, preparation

1) Peel the apple, grate it and put it in a saucepan with the cider. Bring to a boil, lower the heat and cook until the cider has evaporated and the apple has become soft. Mash it well with a fork (you will need to get about 240 ml of apple puree) and mix it with the oil, milk and vanilla.

2) In a bowl, sift the flour with baking powder, baking soda and spices and a pinch of salt.

3) Work the butter softened with sugar until it is soft and fluffy, then shell the eggs and add them one at a time, always stirring.

4) Add the sifted flour with the spices alternating it with brown sugar and the mix of apple, oil and milk, then continue to mix until mix good ingredients.

5) Pour the mixture in the greased mold, level the surface with a spatula e Bake at 180 degrees for about 40 minutes.

6) Remove the cake, let it rest for 15 minutes in the mold then turn it upside down on a wire rack and let it cool.

7) Refine the dessert. Mix the sugar with a pinch of salt and cinnamon; melt the butter in a saucepan until it becomes hazelnut color.

8) Pay and brush the butter on the entire surface of the cake and sprinkle it with the mix of sugar and cinnamon, pressing it well over the entire surface to make it adhere.

9) Decorated. Mix the almond flour with the sugar and a few tablespoons of cider until you get a dense and elastic dough. Helping you with your hands sprinkle it with powdered sugar, form many balls of about 1 cm in diameter.

10) Transfer the cake to a platter, fill the central hole with one part of the prepared almond paste balls and distribute the others around the cake. Sprinkle with cinnamon and serve.

in Turin the delicious delivery that smells of the sea – Italian Cuisine

A small Turin bistro offers fish dishes and raw fish in the Santa Rita district

A place that offers authentic seafood delights in the popular district of Turin Santa Rita. Open only for lunch, a choice that may seem strange and risky to many. But Sabino Di Muro he has most likely found the winning formula for working and enjoying free time with his family. It seemed like a good thing.

When did you open the place?

The restaurant was opened in 2005. For about 10 years they have worked as a classic bar: coffee, cappuccinos, breakfast with croissants or toast and sandwiches. Then I had the enlightenment: alongside the bar service a very special lunch, with raw fish and crustaceans, Apulian home cooking focused on fish. We select the raw material a lot because we understand that customers have chosen us, also, for our quality as well as for the attentive service and availability.

Why the choice to stay open only for lunch?

A choice dictated by family needs. A life choice: we work to live and not the other way around.

What dishes do you offer on the delivery menu?

For delivery and take-away we have selected a limited series of dishes: those that are most easily managed in the home kitchen. There is always a selection of raw foods, then marinated anchovies, our toasted Apulian bread and burrata, which changes according to the season: now on the menu we have the tuna tartare and Tropea onion; mussels stuffed with bread and pecorino with sauce. Among the first cavatelli mussels, beans and anchovy sauce, paccheri stuffed with swordfish, artichokes and buffalo au gratin.

Did you already organize the take-out and delivery service in Turin during the first lockdown?

Yes, we started with the take-away, then, given the request, we started with the delivery. On Thursdays, Fridays and Saturdays, lunch and dinner. However, the order must arrive at least 24 hours before delivery. For delivery, delivery is free, but we only respond to orders of minimum 50 euros. For take-away, of course, there is no minimum. We wanted to continue serving our customers. And then we like to imagine that with our dishes people stop thinking about this complicated situation, spending carefree moments at the table.

Tiffany Bistrot, via Pertinace 19, Turin
Orders on whatsapp +39 3287080965
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a Sardinian couscous that smells of Tunisia – Italian Cuisine

A typical recipe of the island of Carloforte with a fascinating history. Semolina, chickpeas and wild fennel are the ingredients that can not miss!

It is not a simple couscous. The cascà alla carlofortina it is a dish that is difficult to taste outside of Sardinia, or rather from the region of Sulcis, in the south west of the island, between Carloforte and the village of Calasetta. The plate is the protagonist of a festival dedicated to him, that of Couscous Tabarchino, which is held every year in April in Carloforte. But its history has ancient roots: the population of these areas was of Ligurian origins and, between 1540 and 1738, colonized an area of Tunisia, on theTabarka island. Hence the Arab influences in the Carloforte cuisine. There are several versions of this recipe: in fact, durum wheat semolina is mixed with various vegetables and legumes (winter or spring depending on the season), herbs and spices. Over time, pork has also been added (such as thumbtacks for example). Let's find out how to prepare this dish.

The recipe of carlofortina cascà

Ingredients for 4 people

To prepare the cascà alla carlofortina you will need: 250 g of cous cous, half savoy cabbage, 150 g of ready-made canned chickpeas (if you dry them, remember to put them in the water overnight), 3 medium carrots, 1 onion, 1 small cauliflower, 2 artichokes (if it is season, otherwise you can replace them with courgette or potato and add for example peas and aubergines) 1 bunch of wild fennel, extra virgin olive oil to taste, mix of powdered spices (coriander, cinnamon, star anise, cloves, nutmeg), salt to taste.

Method

Put 250 ml of water on the fire with the addition of a spoonful of extra virgin olive oil. Bring to a boil, then remove the pan from the heat and add the couscous. Let it rest covered so that it absorbs the water and swells. Add more oil (about 2 tablespoons) and mix it. Once ready, shell it with a fork and set it aside.

Chop the onion and brown it in a pan together with two tablespoons of extra virgin olive oil. Then add the cabbage cut into slices, carrots, cauliflower (and any other seasonal vegetables). Add water little by little to finish cooking the vegetables. Don't forget the wild fennel.

If the chickpeas are dry, boil them in salted boiling water for 45 minutes in a pressure cooker.

Heat more oil and brown a clove of garlic, add the clean artichokes and cut into small pieces. It will take about 15 minutes.

Add all the ingredients, sprinkle everything with the spices in the quantity you want, then serve.

Gordon Ramsay Recipes