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5 sweet recipes to bite them and savor them – Italian Cuisine

Now that spring is coming, desserts with strawberries are a must. From crêpes to cheesecake, try these 5 recipes for every occasion

The same spring strawberries! Have you waited all winter and now you can't wait to bite them or use them to prepare lots of fresh and colorful sweets? Then we discover 5 recipes for dessert with the strawberries easy and quick to prepare but, above all, delicious.

Strawberry crêpes

The preparation of strawberry crêpes it is simple and does not require much time (apart from the rest necessary for the dough). Here's how to get about 5 crêpes.


2 eggs
2 egg yolks
40 g of melted butter
3600 g of whole milk
180 g of 00 flour
Butter q.b.
Fresh strawberries to taste
Cream or vanilla ice cream q.b.
Dark chocolate q.b.
Icing sugar q.b.


In a large bowl, beat the eggs with milk, melted butter and flour, being careful not to leave lumps. Let the mixture rest in the refrigerator for about half an hour. Heat a non-stick pan with a knob of butter. When the mixture is ready, pour a ladle into the pan for each pancake, roll it out and cook for about a minute on each side. Remove the pancake from the pan and place it on a plate, then stuff with ice cream and decorate with the washed strawberries cut into small wedges, the melted dark chocolate and a sprinkling of icing sugar.


Dark chocolate tart with strawberries

The dark chocolate tart with strawberries is one Fanciful variant of the classic cake which cleans the taste of the sweet and makes the taste even more captivating. The preparation takes about a quarter of an hour.


4 eggs
60 g of flour
180 g of dark chocolate
100 g of sugar
100 g of butter
Salt to taste.
300 g of strawberries


Melt the chocolate and the butter in a bain-marie. In a bowl, beat the egg yolks with the sugar and gently add the flour. When the mixture is well mixed add the chocolate. Whisk the egg whites in another container with a pinch of salt and then add them to the mixture with the chocolate. Pour the mixture into a buttered muffin mold and cook the patties in a hot oven at 180 ° C for 10/15 minutes. Wash the strawberries and cut them into small pieces. Then garnish the pie with the strawberries.

Strawberry Pavlova cake

The cake Strawberry Pavlova it is a dessert made of meringue that is hard on the outside and soft on the inside with cream and strawberries, made in the 1920s in honor of the dancer Anna Pavlova from which it takes its name. It takes about an hour and a half to prepare and cook but, once it is ready, you will have the confirmation that the time has been spent very well!


For the meringue
100 g of egg whites (about 2 egg whites)
100 g of granulated sugar
White vinegar
500 ml of whipping cream
icing sugar
500 g of strawberries


Whisk the egg whites, adding the vinegar, add the granulated sugar and continue to whisk. Put the mixture in a pastry bag and place on a baking sheet covered with baking paper discs of 10/12 cm in diameter. Cook the meringues in the preheated oven for 75 minutes. Once cooked, leave the oven open and leave to cool without removing them from the pan. When they are cold (you can therefore also prepare them the day before), whip the cream with the icing sugar and decorate the meringues surface as desired. At this point add the sliced ​​strawberries.

Strawberry tarts

The strawberry tart is a delicious and easy to prepare dessert and is the ideal choice for a birthday cake for its delicate taste and that perfectly adapts to the tastes of the little ones.


For the pastry
500 g of 00 flour
300 g of sugar
250 g of butter
2 eggs
Lemon peel

For the custard
500 ml of whole milk
6 egg yolks
200 g of granulated sugar

For decoration
1 kg of strawberries


Start by preparing the pastry. Add the butter and sugar until the mixture is smooth and without lumps. Add the egg and stir, then place the flour and lemon zest in the mixture. Form a ball, cover it with some kitchen film and put it to rest for at least a couple of hours in the fridge. , mixing well. Bring the milk to a boil and add the eggs a little at a time, stirring with a whisk, then pour everything into the pan. Stir over medium-low heat until the cream has thickened. Let it cool quickly, perhaps with the help of the freezer. Take the pastry and roll it out with a rolling pin, forming a layer of about half a centimeter. Prick the entire surface of the short pastry irregularly with a fork and cover it with aluminum foil. At this point cook for about 30 minutes in the oven at 180 °. Remove the aluminum and continue cooking for another 5/10 minutes. Just get it out of the oven and let it cool.

Wash and dry the strawberries. Cut them into thin slices. Stuff the pastry with custard and decorate with strawberries. Add the gelatine and put it in the fridge at least an hour before serving.

Strawberry cheesecake in jar

There cheesecake Strawberry in a jar is the ideal dessert for any occasion. The strawberries blend perfectly with the taste of the cheese, giving the cheesecake freshness and a very intense flavor.


300 g of dry biscuits
50 g of melted butter
150 g of sugar
500 g of cream cheese
80 ml of milk


Start by chopping the dry biscuits and add the melted butter. Mix and spread the mixture on the bottom of the jar, compacting well. Blend the strawberries with milk, sugar and a little cream cheese. In a separate container, mix the cream cheese that is left with the strawberries until it becomes a creamy mixture. At this point, pour the cream cheese and strawberries on the biscuit base, using a pastry bag. Decorate with chopped strawberries and serve cold.

how to use saffron in savory and sweet dishes – Italian Cuisine

Saffron is one of the most used spices in the kitchen: its taste is unmistakable, and its color too. From risotto to crème brûlée, ccco four recipes that provide it

The saffron is one of the spices most used in Italian cuisine, one of the most versatile and best suited to many different dishes, both savory and sweet. Let's find out how to use it and four recipes for first is dessert.

Saffron in pistils

The saffron in pistils is the ideal if you want to give your dishes a strong and very flavored flavor. The preparation will certainly require more time compared to that of the saffron powder but the result will repay the wait.

There are two methods to use saffron in pistils, a faster one, if you have less time available, and a slower one, if instead you can take it easy. Let's start from fastest method. Put the saffron pistils, at least twenty, in a cup with hot but not boiling water (milk or broth is fine too) and leave them in infusion for about twenty minutes. Break the pistils with a knife and stir.

The longer method, instead, provides that theinfusion lasts at least two hours and that – in this time frame – you make sure that the water temperature is always constant, perhaps by putting the cup on a radiator, or near enough to a heat source. When the pistils are completely dissolved, yours brew with saffron it will be ready to be used. You can then pour it directly into the dough you have prepared or in the risotto that is cooking.

Saffron risotto

The saffron risotto is one of the great classics of the Italian cuisine and saffron is the most important ingredient for the success of the dish. Here we present the recipe classic but you can embellish your dish with an even tastier variation, with the addition of sausage fresh, for example, or a vegetable to your liking that will further dry the dish making the flavor even more decisive.


400 g of high quality rice
50 g of beef marrow
100 g of butter
beef broth
chopped onion
saffron pistils
dry white wine
Parmesan or grated parmesan


Brown the chopped onion in a pan with half of the butter you have set aside and the beef marrow. As soon as the onion looks golden, add the rice and toast it. At this point add in wine and, on high heat, turn until it has evaporated. It's time to add the broth, remember to lower the heat and keep stirring constantly with energy. When the rice start to be quite cooked add the saffron (and the sausage or vegetables you have chosen) and continue stirring until the rice is completely cooked. At this point, turn off the heat, add the remaining butter and the parmesan and stir vigorously. Decorate it with some saffron pistils and serve.

Sardinian Pardulas

The pardulas they are one of the typical sweets of the Sardinian tradition. They are usually prepared in festivity but they are so good that if you propose them during the year nobody will be able to tell you no. The preparation is simple and fast and, even in this case, the role of saffron is essential for the excellent success of the sweet.


For the external pastry
200 g of durum wheat flour
200 g of flour 00 1 teaspoon of lard (optional)
2 egg whites
200 ml of warm water

For the stuffing
500 g of cow or sheep ricotta
icing sugar
2 egg yolks
1000 g of 00 flour
saffron powder or better still in pistils to be dissolved in hot water
Lemon peel


Mix the flour 00 with the semolina ones and, together with the salt, add the egg whites. Start pouring warm water over the mixture and continue stirring to form a dough free of lumps. Let it rest for at least half an hour. Now that the pastry is ready it is time to prepare the stuffed. Drain the well ricotta cheese and add in a large bowl the egg yolks, the sugar and the zest of lemon. Continue stirring and add the saffron (remember to be sure that the pistils have dissolved) and the salt.

Roll out the dough and make circles of about 12 cm in diameter, fill them with an adequate dose of filling and close them carefully. Cook your pardulas in oven very hot at about 150 degrees for 25/30 minutes. When you see them well golden they will be ready, wait for them to cool and submerge them sugar icing.

Saffron creme brûlée

One of the desserts most famous in the world with the addition of the most famous spice: the result can only be delicious! A review of the classic recipe that will add the taste and the color of saffron to the classic recipe of crème brûlée.


350 ml milk
350 ml cream
15 quality saffron pistils
150 g caster sugar
2 eggs
5 egg yolks
sugar cane


Put in a bowl the eggs and the yolks. Add the sugar and whisk until the mixture is smooth. Melt the saffron pistils with the cream and milk and add the liquid to your mixture very gently. Pour the mixture into one-portion containers and add a little water. Bake in a preheated oven at 150 ° C for about 1 hour. After cooling your crème brûlée, add it to the surface sugar cane previously caramelized and served.

Saffron bread dough

A good idea could be to add saffron to your dough for the bread. The unique taste of saffron will add to the quality and irreplaceable taste of bread. To prepare it, all you have to do is add the saffron in pistils – adequately dissolved in lukewarm water – to the dough that you usually use for making bread. If you want to make your recipe even tastier you can also add the Taggiasca olives or capers.

sweet bread to take apart – Italian Cuisine

Composed of many balls of dough that come off easily, you eat with your hands (and you can lick your fingers!)

The monkey bread and the American bread made of many balls of dough also known as pull apart bread because the pieces that compose it are easily "removed" by hand.
The recipe that we propose is a delicious version covered with cinnamon and sugar and then salted caramel.

The caramel monkey bread recipe


500 g of Manitoba flour
200 ml of milk
2 eggs
100 g of sugar
50 g of butter
14 g of fresh brewer's yeast

For coverage

60 g of butter
100 g of cane sugar
2 teaspoons of cinnamon

For the salted caramel

260 g of granulated sugar
120 g of butter
190 g of fresh liquid cream
10 g of fine salt


First prepare the bread dough by dissolving the yeast in the warm milk.
Separately, mix the flour with the sugar and the beaten eggs and then add the milk with the baking powder and the soft butter.
Work everything in a planetary or by hand and then let it sit for a couple of hours until the dough has doubled in volume.
Once ready divide the dough into many balls of the same size and brush them with the melted butter before passing them in a mix prepared by mixing 100 g of brown sugar and a teaspoon of cinnamon. You can also brush them with a beaten egg.
Place the balls next to each other inside a well buttered donut mold and let them rise for another hour well covered.
Cook at 180 ° for about 35 minutes and in the meantime prepare the caramel.
Dissolve 260 g of sugar in a saucepan and then add 120 g of butter to stop cooking.
Once the butter has melted, add 190 g of fresh cream and the salted caramel salt is ready.
Pour it on the freshly baked bread and remove it from the mold.

More advice

To make your caramel money bread even more delicious, stuff each ball of dough with del dulce de leche.


Sweet monkey bread: the variants

If you do not feel like preparing salted caramel, you can pour even the simplest on the monkey bread melted chocolate, of the hot jam and quite liquid or one english cream.
For a delicate and very aromatic taste it is also excellent Maple syrup. If you want the bread to absorb a lot of liquid, prepare a hot syrup based on honey and orange juice.
You can make the monkey bread more colorful by preparing some balls of white and other cocoa dough to fill with hazelnut cream.

Monkey bread pizza

The salty version of the monkey bread is very popular with children because it is a pizza to eat with the hands by detaching the pieces directly from the whole shape.
How is it prepared? First, remove the sugar from the dough.
Once it has risen, divide it into balls and dip them in tomato sauce.
If you want you can also fill them one by one in the center with a cube of mozzarella. Put them in a buttered or oiled mold, let them rise again and then sprinkle with dried oregano and parmesan and season with olive oil. Bake at 180 degrees for about 35 minutes.