Tag: Sweet

Recipe Mushrooms in batter with sweet and sour sauce – Italian Cuisine

Recipe Mushrooms in batter with sweet and sour sauce

  • 300 g White wine vinegar
  • 200 g Fresh porcini mushrooms
  • 200 g Carbonated water
  • 150 g Finferli
  • 150 g flour
  • 100 g Champignon
  • 100 g Mushroom mumps (Pleurotus ostreatus)
  • 100 g Sugar
  • 60 g Soy sauce
  • 2 pcs Eggs
  • Peanut oil
  • salt

Peel all the mushrooms, removing any remaining soil and brushing them gently; rinse them under running water for a few moments. Dry them with a cloth or kitchen paper.

Collect the vinegar and sugar in a saucepan and cook on the stove until it begins to color (it will take at least 15-16 ’). Remove the pan from the heat and add the soy sauce (sweet and sour soy sauce). Separate the yolks from the whites, collecting them in two different bowls. Beat the egg yolks with the flour, then add the carbonated water.

Whip the egg white with 4 g of salt. Gently combine the two compounds (batter). Cut the mushrooms into medium-sized touches, dip them in the batter, drain well and fry them in abundant boiling peanut oil until golden brown. Drain on kitchen paper and sprinkle with salt.

Arrange the mushrooms in batter on a sheet of straw paper and then on the serving dish, decorate with tufts of curly parsley and serve immediately with the sauce separately.

brioche, the sweet breakfast that many love – Italian Cuisine

brioche, the sweet breakfast that many love

Pasta Brioche. Who does not know the light, leavened and soft dough that gives good humor at the beginning of the day?

"If they no longer have bread, let them eat croissants." This phrase was attributed to Queen Marie Antoinette of Habsburg-Lorraine, who, it is said, pronounced it in front of the starving people in the absence of bread.

French origins

The origin of the name is controversial: Alexander Dumas has come to claim that it would derive from Brie (the famous cheese) because it would have been kneaded with the brie and da geese, see figs similar in shape to the typical sandwich head. It is more likely to come from an archaic form of French broyer (grind but also work the dough, or that derives from Saint-Brieuc, place where instead it would have been invented and the preparation sold with the name of Briochin.

Countless varieties of brioche

By now it has passed water under the bridge from the days of the classic breakfast bar with "brioche and cappuccino". Today there are so many types of brioche that we really need a map to be able to orient ourselves in this delicious sweet and varied world! First of all, even for vegans and celiacs the pleasure of a tasty croissant in the morning is no longer forbidden, thanks to the delicious new full-grain and vegan versions. Thus, even for the less traditionalists, brioches of all kinds are now widespread: from Sicilian ones with the group with a lot of granita, to the Ligurian and Venetian ones.

The traditional recipe to do with simplicity even at home

And if instead we wanted to make this breakfast no longer the Sunday exception or the weekly routine, but a pleasant good morning also at home? here is the method known as pasta on pasta which includes three leavening times: ideal to prepare the day before! to prepare the brioche dough just a little flour, milk, butter, yeast, sugar, salt and eggs. Start by dissolving 20 g of brewer's yeast with warm water, milk and 75 g of flour to form a round bun of the right consistency. Then make a cross cut and place it to rise in a warm place with a layer of flour underneath. Make a hole in the middle of the remaining flour (about 225 g) and add 30 g of sugar, salt and an egg, and mix with your fingers, add 150 g of butter cut into small pieces and start mixing the flour, first with the blade of a knife, then with the hands, to form a homogeneous and elastic dough. Combine this with the leavened bun, and when it has grown twice, using your hand to work it, add 2 more eggs one at a time. When the dough has risen in a closed and warm place, unravel it and fill it with half of a dozen striped tin tins, greased first with butter and dusted with flour and icing sugar, or by the desired shape with brioche dough. Finally, let them rise again, then cook them in a pre-heated oven at 200 degrees for 15-20 minutes, to be seasoned according to personal tastes!

Some advices

Brioche dough to rise correctly needs a warm environment, about 27-28 degrees; otherwise, processing in a colder place requires a greater dose of yeast and a longer leavening time. With this type of pasta, you can pack fruit brioche, braids, savory croissants. All the preparations, before being baked in the oven, should be gilded on the surface with a brush dipped in beaten egg, which will give the attractive final glaze.

Dietary issues: nothing to fear

Indeed someone will have posed the caloric problem of a breakfast of this type. Nothing to fear, because any good diet will agree that this is the most important meal of the day, where you can afford more than any other time to "cheat" and give yourself a sweet pleasure, then having the rest of the day for dispose of it. In addition, today there are so many variations, that it will be enough to reduce the quantity of butter to be gluttonous without sin!

If you want to learn many other recipes for healthy and genuine breakfasts, take part in one of our pastry courses: we are waiting for you!

Texts by Giulia Ubaldi

Sweet ravioli with figs our September gift – Italian Cuisine

Sweet ravioli with figs our September gift

Soft and enveloping the sweet ravioli will win you over in one bite, and then you won't be able to stop

The recipe is very simple, do not need high quality pastry tools, only our inseparable rolling pin friend, a glass and a fork. I took? Well, let's get started!

The recipe for sweet ravioli with figs

300 g ricotta, 300 g flour, 200 g butter, 1 packet of yeast, fig jam or fresh figs, salt

Soften the butter at room temperature and mix it with the ricotta and a pinch of salt. Mix everything with flour and yeast forming a ball, cover with plastic wrap and let it rest in the refrigerator for at least half an hour. Roll out the dough with a rolling pin forming a pastry. With a round mold or simply with a glass (9-10 cm in diameter) form circles, take a teaspoon of fig jam (if you have fresh figs you can clean them and use them instead of jam) and place it in the center of each circle . Moisten the edges with water or egg white and close the crescent-shaped ravioli by applying light pressure with the fork so that they do not open during cooking, about 20 ravioli should come out. Preheat the oven and cook at 200 ° C for 20 minutes.


This recipe is fantastic not only in September but throughout the year, you can use other jams as an alternative to fig jam, better if made at home because they contain less sugar and are more firm. If you have a rather liquid jam, you can make it more full-bodied by adding crumbled amaretto-type biscuits or chopped nuts. Or for the sweet tooth the delicious is granted hazelnut cream or even a small piece of chocolate that during cooking it will melt making your sweet ravioli really irresistible.

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