Tag: Spoon

Ciambellone measured with a spoon – Italian Cuisine

Mounted eggs with sugar and a pinch of salt until a frothy mixture is obtained. Continue to whisk adding first the milk, then the oil, followed by the flour and yeast and finally the grated lemon zest.
Pour the mixture in a donut mold (ø 24-26 cm), sprinkle with more sugar and bake in the static oven at 180 ° C for 35-40 minutes.

the spoon dessert ready in 10 minutes – Italian Cuisine

A recipe with few ingredients, quick and easy, for a fresh dessert to be enjoyed from snack to dinner

You can prepare a spoon dessert in just ten minutes? If the answer is the greek yogurt mousse, then absolutely yes. And if the result is also very good it is really worth trying.

The mousse allo Greek yogurt very reminiscent of the yogurt ice-cream but it is decidedly more frothy and delicate. You can serve it in tall cups or glasses and our advice is those of put them in the freezer for 10 minutes before pouring the mousse for keep it very cold and enjoy it to the fullest of taste.


Greek yogurt mousse, a recipe in 10 minutes


To prepare this quick dessert per spoon you will need: 150 ml of already cold fresh liquid cream, 40 g of powdered sugar, 150 g of Greek yogurt, 1 sheet of gelatin or isinglass.


The first thing to do to prepare the Greek yogurt mousse is to soak the sheet in cold water jelly to soften it. Then, with the help of kitchen whips you need to whip the cream, gradually adding the icing sugar until you get a homogeneous compound and free of lumps.

At this point it is necessary add yogurt and continue to mix, using a spatula and always trying to go From the bottom to the top because it is the best way to incorporate the ingredients into the cream.

When the mixture is ready, take a spoonful and put it in a saucepan with the gelatin sheet properly squeezed, heat it on the stove until the gelatine did not melt (not a second more) and then pour it on the mousse with yogurt and cream mixing well with the spatula.

Let it all cool down a room temperature for 5 minutes and then put the Greek yogurt mousse in fridge for 30 minutes. With a teaspoon or a sac à poche then pour it into small glasses or bowls before bringing it to the table and fill it with what you like, starting with strawberries and berries.

Pasta and beans with spoon standing – Italian Cuisine

A traditional dish, so dense that you can plant a spoon in the middle. The secret of the perfect pasta and beans is this, and the recipe is that of the historic Trattoria Masuelli in Milan since 1921

The perfect pasta and beans is not a winter dish, but a summer one. Because the best borlotti beans are fresh ones and are harvested between July and October. You can also use dry ones, soaked in water, or canned ones, but the difference is felt. After all, pasta and beans is an art, a classic of Italian cuisine and a poor dish that unites the regions, from north to south. It must be dense, substantial, so much that it can hold a spoon upright. One of the historical places that still cook it like this is the Trattoria Masuelli in Milan, managed since 1921 by the Masuelli family now in its third generation. Masuelli is a historic shop in Italy, one of the restaurants of the Union of Good Recollection Restaurants, and often keeps it on paper – strictly "with a spoon upright".
Rustica, pasta and beans, however, in its simplicity is the result of the best ingredients and a couple of tricks: for example, whisk only half of the mixture, to have a creamy soup with still whole beans, and cook the pasta separately and add it to the last, because it maintains consistency.

Ingredients for 4 people

1 onion
2 celery sticks
1 bunch of basil
2 carrots
5 potatoes
400 g of fresh borlotti beans
100 ml of tomato sauce
200 g of maltagliati


Clean and cut the celery, carrots and onion into small pieces. Brown. Add the beans and then the tomato puree, if necessary add a ladle of vegetable stock and cover with a lid. Add the coarsely chopped potatoes and cook for at least a couple of hours.

When the beans are cooked, blend half the mixture with a blender, add the whole beans set aside again, the basil leaves to taste. Season with salt and pepper to taste.

Cook the pasta separately halfway through cooking and finish it in the bean purée.

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