Tag: Sweet

Sweet Easter Loaves | Salt and pepper – Italian Cuisine

Ingredients for 4 people

The sweet Easter buns of Sale & Pepper they are special rustic cakes in the shape of a nest: delicious braids of leavened dough perfumed with anise seeds, shaped to form a ring that welcomes in the center a whole egg, with shell, which is baked in the oven until it is firmed. Sweet Easter buns are simple sweets of peasant tradition, diffused in various parts of Italy with different names; in particular in Liguria they are called "Cavagnetti"And in Molise"carousels"; therefore there are many regional recipes, handed down from family to family, whose preparation is a ritual that is repeated on the occasion of the religious festival. There is therefore no single right procedure to prepare them, but for all of them they symbolize the rebirth of life: they are eaten as a family or given to friends, enjoyed in company during the traditional Easter Monday trip as a sign of good luck. Try also those with Angelica style dough.

The sweet Easter buns of Sale & Pepper they are not particularly sweet but very fragrant! They are made with a pastry made with flour, eggs, butter and sugar and a little bit of milk that helps to mix the ingredients of the dough. To prepare them you need to be patient because the dough must rise so much before being divided into portions to form the nests. But your expectation will be rewarded by the scent of anise that these delicacies emit in cooking but also by the success they will receive among your guests. All you have to do is try the Salt & Pepper recipe: wear the apron and have fun with us preparing the sweet Easter buns!

Preparation of sweet Easter buns

1) Mix the yeast a flour and pour it on the work surface as a fountain. Whisk lightly 1 egg with the milk warm, a pinch of salt and it sugar and pour it in the center of the fountain; start to incorporate the flour into the egg and milk mix, then add the butter soft to small pieces.

2) Work well thedough until you get a smooth and elastic ball; place it in a large floured bowl, cut it with a cross cut and let it rise until it has doubled in volume.

3) Resume the dough and knead it a little more, adding a pinch of pepper and i aniseed. Divide the dough into 4 parts and obtains from each a loaf of 3 cm in diameter; fold it in half and twist the two parts together softly.

4) Place the braids, in the shape of a donut, on a plate lined with a sheet of baking paper, put 1 egg whole, washed and not shelled, in the center of each one and let it rise again for half an hour in a warm place.

5) Brush the surface of the sweet Easter buns with a bit of yolk beaten with a little water and a pinch of salt and cook the cakes in the oven at 180 ° C for 25 minutes.

Roman sweet pizza | Salt and pepper – Italian Cuisine

Ingredients for 8 people

In Rome and in Central Italy, the Easter specialty par excellence it has a very special scent and an ancient recipe well rooted in the local culture, it is about Roman sweet pizza: a soft and soft dessert more like a panettone that to Pizza that we usually think. By tradition, the Roman sweet pizza it is eaten for breakfast along with cold cuts and boiled eggs or chocolate eggs but it is also used as a gift or is brought to the table in place of bread.

There Roman sweet pizza it has an unmistakable appearance: the rind is soft and thin, dark brown in color, while the crumb is lighter, more compact and thin-grained. There variant of Sale & Pepe it is very close to the traditional recipe: the dough is made with flour, sugar, eggs, butter and brewer's yeast; but, to make this really special Roman sweet pizza are the ingredients with which it is enriched and flavored: cinnamon and candied citrus peel; which give it a unique and unmistakable flavor.

You must know, however, that the preparation of the Roman sweet pizza it is long and elaborate: it is a ritual that in every Roman family repeats on the occasion of the religious feast; the dough should be treated "like a son", it should be kept warm for a long time so that it grows up to the edge of the mold and must be checked often to be sure of seizing the right moment to bake it. And moreover, according to tradition, the Roman doce pizza once cooked to really get all the flavor and aromas that its ingredients give it should rest for a week before being consumed!

Discover yourself how to prepare the Roman sweet pizza at home, with this one Salt & Pepper recipe, the necessary patience for the waiting will be rewarded by the scent and the goodness of a sweet that will remain in the heart of your family and your friends.

Preparation of the Roman sweet pizza

1) Break the brewer's yeast in a bowl and pour plenty of lukewarm water, just enough to melt it, then add 4-5 tablespoons of flour, taken from the total needed for the pizza dough, stir and let the mixture rest for 30 minutes.

2) Meanwhile put the rest of the sifted flour in a large bowl, add it sugar and forms the fountain in the center. Add to the interior 4 eggs beaten with a pinch of salt. Join the melted butter lukewarm and the leavened mixture, after which it begins to knead slowly incorporating the flour. Now join the peel of candied citrus fruits (instead you can use the raisins squeezed and softened previously in a cup of warm water for 15 minutes), the Lemon peel grated and the cinnamon. If you like it, add 1 cap of anise liqueur (or sambuca), then knead for a long time, about 20-30 minutes, until you get an elastic compound.

3) Cut the dough, cover it with a clean cloth and leave it bump up in a warm place for about 60 minutes. Meanwhile, he is buttering and flourishing one round mold of 10-12 cm of height and 22 of diameter, alternatively a mold for the panettone is also fine.

4) Resume the dough and work it again on the floured surface for about 3-4 minutes, form a ball, place it in the mold and cut the surface in several places. Cover with a tea towel e make it rise in a warm place for at least 4-5 hours, until the dough has reached the edge of the mold.

5) Turn on the oven on the static function and bring it to the temperature of 200 ° C. Brush the sweet pizza With the'egg left, lightly beaten with a fork, bake and cook for 35-40 minutes. Before turning out, place a long wooden toothpick in the center of the cake, take it out and observe if it comes out dry, then cook it and let it cool. Roman sweet pizza. If you like, you can dust the surface with icing sugar before serving.

Recipe Sweet soup of penne and almond milk – Italian Cuisine

Ingredients

230 g caster sugar
200 g pasta like mezze penne
200 g almond milk
30 g candied orange peel
25 g butter
15 g icing sugar
5 g cornstarch
1 pc orange
peeled pistachios
vanilla powder
salt

Duration: 35 min

Level: Easy

Dose: 6 people

For the recipe of sweet penne soup and almond milk, bring 2 liters of water to the boil
in a saucepan with 200 g of granulated sugar and a pinch of salt. Add the pasta, cook it according to the times shown on the package and drain. Melt the butter in a pan with the icing sugar, add the pasta and let it flavor, stirring, for about 30 seconds. Heat the almond milk in a saucepan, melt the cornstarch and a pinch of vanilla and cook for 3-4 minutes, until it is a little thickened. Grate the orange rind, peel it, remove the skin and cut the pulp into cubes. Cut the candied orange peel into small pieces. Melt 30 g of granulated sugar in a pan with 2 tablespoons of water; when it starts to change color, add a handful of pistachios and stir for 30-40 seconds. Spread the almond milk on the plates, then the half penne. Garnish with orange pulp, candied peel and pistachios. Complete with the grated rind and, to taste, with tufts of fennel and small meringues.