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Recipe Half-sleeves with «bagna caôda and spicy crumbs – Italian Cuisine

  • 350 g half-sleeve type pasta
  • 150 g milk
  • 150 g breadcrumbs
  • 90 g anchovy fillets in oil
  • 50 g butter
  • 8 pcs garlic cloves
  • chili powder
  • dill
  • extra virgin olive oil
  • salt

For the recipe of half-sleeves with «bagna caôda and spicy crumbs, cut the garlic cloves in half and remove the central shoot (soul); boil them starting from cold water and drain them as soon as it reaches a boil. Repeat the operation 3 more times, so the garlic cloves will lose part of their pungent aroma becoming more delicate; at the end drain them and boil them again, this time in the milk, for about 20 minutes, until they are tender. Add the drained anchovies and butter to the milk and garlic; cook for a few minutes so that the anchovies break up: you will get a cream similar to bagna caôda. Toast the breadcrumbs in a pan with a pinch of salt and one of chilli, 2-3 tufts of dill and 2 tablespoons of oil. Boil the half sleeves, drain and season with the «bagna caôda and the spicy breadcrumbs.

Spicy oil barley recipe with seared salmon cubes – Italian Cuisine

  • 300 g fresh clean salmon fillet
  • 120 g pearl barley
  • fresh ginger
  • parsley
  • extra virgin olive oil
  • salt

For the spicy oil barley recipe with seared salmon cubes, boil the barley in boiling salted water for 20-25 minutes. Chop a sprig of parsley and mix it with 4-5 tablespoons of oil. Grate a piece of fresh ginger and add a teaspoon of pulp in parsley oil. Drain the barley and season it with the prepared oil. Cut the salmon into strips and blanch it quickly in the pan, for about 1 minute, turning it on all sides, so as to cook it evenly on the surface, leaving it soft inside. Then cut it into pieces. Serve it together with barley, even lukewarm.

Speculoos, the spicy biscuits that come from Belgium – Italian Cuisine

Rich in cinnamon and other spices, they are traditional biscuits that can be served with tea or coffee: try the recipe!

In Belgium and in the Netherlands are served throughout the year accompanied by tea or coffee, even if the moment in which they are consumed most is that of the Christmas holidays and in particular of St. Nicholas: they are the speculoos, traditional biscuits flavored with different spices, including la cinnamon. Their name probably derives from the Latin speculum, or mirror, which refers to molds which can be used for to mirror the dough of the characters traditional cookies and symbols. How to prepare them at home for a coffee break suitable for all seasons? Here are ingredients and procedure!


The Speculoos recipe


230 g of 00 flour
180 g of cane sugar
100 g of cold butter
8 g of cinnamon powder
1 g of powdered cloves
1 pinch of nutmeg


In a mixer, insert the flour, sugar and butter that you have cut into small pieces. Mix everything: the final consistency must be sandy. Move everything on a cutting board and start working with your hands.

Add the spices to taste – you can also add black pepper and ginger if you love them – and create a ball with the dough. Wrap it in cling film and put it in the fridge to rest for a couple of hours.

Then take the dough and roll out the dough with a rolling pin. If necessary, sprinkle the pastry board with flour. Then get the biscuits: the professionals of the speculoos use special molds that emboss the shape of traditional characters on the biscuit, but simple cutters or the knife to create rectangular speculoos are fine.

Turn the oven to 180 ° C. Move the cookies over a baking sheet lined with baking paper and bake them for about 15 minutes. Always check the cooking!