Tag: swivels

A Christmas to recycle: pandoro swivels – Italian Cuisine

Do you still have a pandoro packaged in the pantry? Time to consume it! However, transform it into delicious snacks that can also be frozen

After the holidays, it's time to recycling! If you still have a whole Pandoro to be consumed and you are tired of soaking it in latte at breakfast, prepare one snack greedy that you can also freeze.
Children, but not only, will go crazy for these swivels.

Chocolate swirls

The swivels we want to offer you are very similar to the famous snacks on the market because they have one inside hazelnut spread cream and are covered with melted chocolate on one side only.
The great thing about this really easy recipe is that it is prepared with only three ingredients is that you can also achieve it with other fillings, for example jams of all kinds and dried fruit spreads.

Pandoro rolls recipe

Ingredients

A classic Pandoro, 200 g of hazelnut spread, 200 g of dark chocolate

Method

Cut the pandoro not into slices as usual, obtaining wedges with the tips, but in section in the sense of height.
Then divide it exactly in half and then each half again into other slices.
Use the widest slices for the swivels which will have a more or less rectangular shape.
Remove the base which has a harder and more cooked crust and roll out each slice with a rolling pin.
Spread a generous amount of hazelnut cream on each slice and roll it up on itself with the base on the short side in order to obtain short rolls, but with a wider diameter.
Wrap each roll in cling film and let it rest in the refrigerator for two hours.
Meanwhile, melt the chocolate in a bain-marie and let it cool a bit.
Cut the roll into slices about two cm thick and dip a part of each swivel in the chocolate.
Let it cool before consuming.
You can freeze the swivels and defrost them if necessary by taking them out of the freezer two hours before.

Swirls with white chocolate and jam

Don't you love the hazelnut cream filling? You can replace it with a jam of your choice or with other spreads.
If not even the melted chocolate coating convinces you, use it White chocolate, or with milk.
If you want to make the swivels even richer, place them inside or on the surface decorated with the chocolate from grain.
Another very interesting filling could be based on custard with lemon or cocoa. And why not also try to turn them into cassatine with ricotta and candied fruit?

Swivels with panettone

Same thing you can do with the panettone even if the swivels will be richer being the basic panettone stuffed with raisins and candied fruit.
But the procedure is the same: cut the panettone in section in height and then roll out each slice with a rolling pin.
Spread the cream, roll it up and wrap everything in plastic wrap.

Log to freeze

Once you have created the roll with a pandoro base, or panettone, instead of cutting it out to obtain swivels, you can also cover it with melted chocolate and then store it in the freezer for the next occasion.
The log it is a dessert that always puts everyone in agreement. Very scenic, but very easy to prepare.
Just defrost it a few hours before serving. Obviously, once thawed, it must be consumed within 24 hours.

Spinach crepes swivels – Italian Cuisine

Delicate and full of flavor, the spinach crêpes swivels resolve a dinner, even among vegetarian friends

Spinach crêpes swivels they are a more appetizing variation of the usual ham and bechamel crêpes, easy to make and perfect to serve as a single dish, together with a fresh salad. The delicious touch of this dish lies in the passage in the oven, with a sprinkling of cheese and a drizzle of melted butter: you will get a tasty and crunchy wrapping with a soft heart.

The dough for the crepes

White flour, buckwheat, wholemeal mixed with white, spelled, from Kamut, rice: there are many variations that you can find for the dough of your crêpes swivels, one more inviting than the other. We recommend you a mix of flours, for example buckwheat and rice for a completely gluten-free dough, or spelled and buckwheat or, again, Kamut and wholemeal. You can experiment from time to time, until you find the perfect recipe!

The most suitable cheese

The recipe for the preparation of crêpes swivels involves the use of a soft cheese that you create a delicate filling together with spinach. In addition to ricotta, which can be cow's milk or sheep's milk if you prefer a more particular flavor, you can also use a robiola or a Taleggio cheese, all soft cheeses that blend perfectly with the sautéed spinach.

And now the recipe for your spinach crêpes swivels

Ingredients for 6 people

100 g buckwheat flour, 50 g rice flour, 500 g spinach, chopped parsley, 2 eggs, 300 g ricotta or other soft cheese, 200 g Parmesan cheese, 2 glasses of milk, 100 g butter, salt, pepper, nutmeg.

Method

First mix the flours in a bowl with the eggs, 30 g of melted butter and milk, obtaining a smooth paste. Cover and let it rest for an hour in the fridge. After that, in a pan for crepes, spread a ladle at a time of dough and let the pancakes thicken until cooked. Do this until you have finished all the dough. Meanwhile, boil and squeeze the spinach, brown them in a pan with a drizzle of oil and a clove of garlic. Then mix them with the parsley and mix them in a bowl with the ricotta, 3 tablespoons of grated Parmesan cheese, salt, pepper and nutmeg. Fill the crepes with the filling one at a time, being careful not to put too much, roll them up into a cylinder that you will cut into 2 cm pieces. Arrange the swivels vertically in a buttered baking dish, drizzle with the remaining butter and melt and finish with the grated Parmesan. Put in a preheated oven (200 °) and cook for 10-15 minutes, making au gratin. Serve immediately with a fresh salad.

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Perch swivels with butter and thyme: a dish to remember – Italian Cuisine

On the lake you eat freshwater fish, but in this recipe the perch meets the crepes. The specialty of the Torri restaurant, in Torri del Benaco (Verona). Here is the recipe

On the Garda lake cooking is done, of course, because fishing is practiced there with considerable profit, but in a way that suggests that the gastronomic passage from Lombardy to Veneto takes place here. It is clear from the starter, when sardines are served in saór, alose or agoni, if you like, prepared in marinade of onions and vinegar, anticipating what happens in Venice with real sardines. As for the first courses, the traditional choice is between pasta, which is drawn here with the press, and rice, the historic pride of the Bassa Veronese, always paired with fish: here are the bigoli with aole, large vermicelli seasoned with a sauce of bleaks put in salt in the manner of anchovies, or rice with tench, which uses a good-sized fish caught with nets both in the lake and in the Mincio, the river that is its emissary. Then there are the actual fish dishes, with the whitefish, otherwise known as whitefish, at the top of the preferences, as is understandable being a fine salmonid of ideal size and consistency both on the grill and in the pan. More elaborate recipe is that of pike in sauce, the latter prepared with salted sardines, capers, garlic and herbs, a legacy of the court cuisine of the Gonzaga family, the ancient lords of Mantua. Said of the dishes of strict observance, then there are the most recent proposals, ranging from fish ravioli to lake soup, or more generic preparations declined in Garda terms.

This is the setting that chef Nadalon also gave to the menu Torri restaurant, in Torri del Benaco (Verona), starting from tradition with its Buon Ricordo dish, Garda perch fillets with butter and thyme: breading scented with cedar peel, Benacense citrus par excellence; Alpine butter and thyme serpillo that grows spontaneously on Mount Baldo. Then mentioning, as a dish of specific pride, the bigoli alla Maria Callas, dedicated to the opera singer who was among the guests of the Gardesana: a pasta dish garnished with lake sardines, sultanas and pine nuts, thinking of Venice and the Teatro della Phoenix of which for seven years the Divine trod the scenes. In the glass, the famous Chiaretto di Bardolino, the first step in the knowledge of the great Veronese wines.

Perch swivels with butter and thyme: the specialty of Buon Ricordo

Ingredients for 4 people

800 g perch
100 g butter
Thyme to taste
Salt to taste.
6 crepes (20 cm in diameter)
300 g bechamel
200 g Parmesan cheese
100 ml cream

Method

Clean, fillet and loosen the perch. Cut the pulp into cubes and sauté them in a pan with butter and chopped thyme. Once cooked, pass them to the blender. The result is a tasty cream.
Separately prepare the béchamel and the crepes.
Combine the béchamel and pureed perch pulp in a bowl. Mix until a homogeneous and not too thick dough is obtained. Roll out the dough on the crepes. Roll them up and let them cool.
Then cut them into slices in order to obtain swivels about 4 cm high.
Prepare a buttered baking dish, arrange the swivels on the bottom and add a little butter and chopped thyme.
Bake for about 8 min at 190 °.
Put the cream and Parmesan in a bain marie until a smooth and homogeneous fondue is obtained.
Arrange a spoonful of fondue in the center of the plate, lay on four swivels and spread a little chopped thyme around it. Serve hot.