Tag: Sweet

Recipe Fresh sweet or savory crunchy pasta – Italian Cuisine

Ingredients

350 g fresh scialatielli
350 g fresh icing lasagna
icing sugar
peanut oil
salt

Duration: 20 min

Level: Middle

Dose: 8 people

Cut the lasagne in strips and fry them in plenty of hot oil for about 1 minute, until they swell slightly, becoming golden and crispy. Fry the scialatielli in the same way for a couple of minutes, until they become crispy. Drain the fried pasta on kitchen paper.
add salt, sprinkle it with pepper or paprika to taste and serve it as an aperitif with ketchup, mayonnaise and other sauces. Alternatively, sprinkle it as soon as it is drained with icing sugar and accompany it with chocolate sauce and jams.

Sweet courgette muffins – Italian Cuisine

First wash and wash the courgettes and grate them with a grater with large holes.

Put all the dry ingredients (sifted flour and yeast, salt, sugar, almond flour) and mix.
Separately, add eggs, vanilla and oil instead and beat them together with the whisk.

Then incorporate the liquid ingredients into the dry ones, finally add the courgettes.

Pour the mixture into the molds, filling them 2/3 (I covered the molds with paper cups for an aesthetic question, you can use silicone molds with nothing or normal buttered and floured aluminum molds).
Then cook for about 25 minutes in a preheated convection oven at 180 ° C.

The sweet courgette muffins are ready, let them cool before serving.

Recipe Egg barzotto, escarole cream and sweet potatoes – Italian Cuisine

Ingredients

250 g sweet potato
100 g prickly peeled already
4 eggs
4 slices of wholemeal bread
soy sauce
pumpkin seeds
salt
extra virgin olive oil

Duration: 50 min

Level: Middle

Dose: 4 people

Slice subtly the sweet potato using the mandolin or the slicer; blanch the slices in salted water for no more than 1 minute.
drain, dry them with kitchen paper and spread them in a plate greased with oil. Grease the slices lightly with oil and let them dry in the oven at 150 ° C for about 30 minutes.
Boil the escarole in 100 g of salted water for 5 minutes, then blend everything with a drizzle of oil. Season with salt if needed.
Bring to boil a casserole of water and dip the eggs with the shell. Drain them after 5 minutes, cool them immediately and shell them with the utmost delicacy.
toast 2 tablespoons of pumpkin seeds in a saucepan with oil and 1 tablespoon of soy sauce. Transfer the pumpkin seeds to a plate and toast the slices of bread in the same pan.
distributed the escarole cream on the plates, add the slices of sweet potato, the wholemeal bread and sit on the egg. Complete with pumpkin seeds.