Tag: snack

the perfect sweet snack for every season – Italian Cuisine

the perfect sweet snack for every season



Sweet and with a winter flavour, the almond brittle it’s a snack that smells of parties and a lit fireplace.

In the same way as Nougatof the logpanettone or pandoro, crunchy is part of the family of sweets Christmasa gentle cuddle that accompanies all the holidays from mid-November to late January.

Although there are many types on the market, almond brittle (like cashew brittle) is very easy to prepare at home: all you need is a small saucepan, a handful of brown sugar, the juice of half a lemon and, of course, dried fruit. . A few minutes on medium heat and then off to the fridge to firm up before becoming small squares to give as gifts or to enjoy at any time of the day.

For the crunchy to solidify properly it is advisable to spread the mixture on a sheet of baking paper and flatten it with the help of a spoon. If you have a blast chiller, a few minutes inside is enough for the crunchy to reach the right consistency.

We put the brown sugar in a saucepan together with the juice of half a lemon and put it on the heat to melt the sugar and turn it into caramel. Move the saucepan with rotating movements so that it melts evenly. When the caramel has formed, add the almonds and mix. Transfer the mixture onto a sheet of baking paper and flatten with the back of a spoon. Let it cool and cut into squares.

here’s grandma’s quick snack – Italian Cuisine

here's grandma's quick snack



With irresistible meltability, i crostini with sausage and stracchino I’m a homemade snack delicious, rich in flavor and soft enough to make every bite an experience.

To prepare it you only need 20 minutes, the cooking time in the oven.

The sausage must first be removed from the casing and only then mixed with the stracchino, so that it becomes in effect a spreadable cream with a strong flavor made even tastier and more delicate by the presence of fresh cheese.

The choice of bread is fundamental: with such a tasty condiment it is best to opt for a homemade loaf without salt, like the typical Umbrian breadwhich was created precisely to accompany platters of the best local cured meats and cheeses.

Prepared by grandmothers as a substantial snack, sausage and stracchino crostini are perfect for enriching rustic appetizers.

Ready in 5 minutes, the Grandma’s snack it requires a passage in the oven so that the sausage cooks thoroughly and creates a crunchy and delicious crust.

Cut nice, fairly steep slices of bread, remove the skin of the sausage and add it to the stracchino with a fork, finally spread the mixture on the bread and bake at 180°C for 20 minutes until a crust is created!

Very easy landed almonds: the delicious snack for autumn afternoons – Italian Cuisine

Very easy landed almonds: the delicious snack for autumn afternoons



Presentation

Crispy and delicious, the ground almonds they are a typical Apulian specialty of the Christmas period.

A sweet with an enveloping flavor that transforms into a tender one hug for the palate during the holiday period.

The preparation is very simple, suitable for beginners, and even the little ones can be involved in making them: the almonds, the true protagonists of this dessert, should be toasted in the oven and separate them well from each other, so that each one is tanned to the right degree. 5 minutes will be enough. Chocolate, however, can be chosen according to your tastes: dark, extra dark, al milk or, why not, also white. It should be melted in a bain-marie to prevent it from burning and combined with the almonds in an irresistible marriage of flavours.

A snack to enjoy during the cold days of December, but which can be prepared in any time of the yearnot knowing seasonality.

Almonds landed very quickly

For the result to be faithful to the original, the landed almonds must be divided into small piles and left to cool for at least 5 hours.

Ingredients

  • 250g of almonds
  • 150g of extra dark chocolate (over 85%)

Method

Place the almonds on a baking tray and toast for 5 minutes at 100°C, in the meantime melt the dark chocolate. Let the almonds cool and then add them to the chocolate, mixing until they are completely covered. Create small groups of 5-6 almonds arranged on a sheet of baking paper and leave to rest for a few hours at room temperature until the chocolate is completely solidified.

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