Tag: tastes

Truffles of all tastes: how to prepare them – Italian Cuisine

With orange, pandoro, tiramisu, three chocolates, black cherries: whatever recipe you choose, be careful because one praline leads to another!

Are you a bit down in the dumps because of the bitter cold and short days? Do you want to find a little good humor? There is only one solution: prepare a sweet, even better if al chocolate, which with its properties knows how to bring endorphins back into circulation.

How about learning to do i truffles, or those delicious chocolate pralines to be taken with two fingers and eaten in a "morsel"? Easy to do, they also allow you to use your imagination to vary on the theme: you can make them of a thousand flavors, including also atOrange, an aroma that immediately recalls Christmas.

Here are some of them recipes with the most popular flavors; some in our gallery straight to make them perfect.

Orange truffles

Ingredients

To make orange truffles, you will need: 300 g of ladyfingers, 80 g of dark chocolate, 120 g of icing sugar, 250 g of cow's milk ricotta, 90 g of orange juice, grated rind of an orange. treated, bitter cocoa to taste.

Method

Take the ladyfingers and chop them finely in a mixer. Then put them in a bowl with the icing sugar and ricotta and mix to mix. Grate the orange zest, add it to the mixture, along with the juice. Meanwhile, melt the dark chocolate in a double boiler, add it to the bowl and mix everything well.
Now, cover the bowl with cling film and put the mixture to rest for half an hour in the fridge. Remove it and take a small portion of dough to be worked with your hands until you get a ball. Do this process until all the dough is finished. Now brush the surface of each ball in the bowl with the bitter cocoa. Put the truffles in the fridge to firm them, but take them out at least half an hour before serving.

Pandoro truffles

Ingredients

To make pandoro truffles, you will need: 300 g of pandoro, 100 g of cow's milk ricotta, Nutella, bitter cocoa, coconut flour and sugar sprinkles to taste.

Method

In a mixer, finely chop the pandoro, previously cut into coarse pieces. In a bowl, add it to the ricotta. Stir, so as to mix everything well. Take a small portion of the dough and shape it into a ball, press the center to create a hollow in which you will deposit a teaspoon of Nutella. Then close it back on itself and form the ball. Now, at your convenience, decide whether to go over the surface in sprinkles, coconut flour or bitter cocoa. Arrange them on a tray, put them to harden in the fridge and take them out at least half an hour before serving.

Three chocolate truffles

Ingredients

To make ricotta truffles, you will need: 200 grams of biscuits, 100 grams of cow's milk ricotta, 100 grams of white chocolate, 100 grams of dark chocolate, 100 grams of milk chocolate.

Method

In a mixer, crumble the biscuits well, then transfer them to a bowl with the ricotta, mix to mix well. With the mixture obtained, form round and regular balls. While the balls rest in the fridge for half an hour, melt the chocolates in a bain-marie, to be distributed in three bowls. Now with the help of tongs, dip each truffle in one of the three bowls. Place them on the serving dish, ready to put in the fridge to cool. Take them out of the fridge a few minutes before serving.

Tiramisu truffles

Ingredients

To make tiramisu truffles, you will need: 250 gr mascarpone, 100 gr ladyfingers, 50 gr sugar, 1 cup of coffee, bitter cocoa powder to taste.

Method

First, work the mascarpone with the sugar in a bowl, until it becomes creamy. Then, in a mixer finely chop the ladyfingers and add them to the bowl with the mascarpone cream. Now add the coffee and mix everything well to obtain a homogeneous mixture. Cover the bowl with cling film and place it in the refrigerator for half an hour. Remove it from the fridge and start working the mixture, forming balls. Now brush the surface of each ball in the bowl with the bitter cocoa. Put the truffles in the fridge to firm them, but take them out at least half an hour before serving.

Tartufini with sour cherries

Ingredients

To make black cherry truffles, you will need: 450 g of dark chocolate, 300 ml of pre-sweetened whipping cream, 20 black cherries, bitter cocoa powder to taste.

Method

With a crescent, chop the dark chocolate. Meanwhile, heat the cream in a saucepan, bringing it almost to a boil. Turning off the heat, pour the chopped chocolate into the hot cream and stir quickly until it melts, obtaining a homogeneous mixture. Let it cool and put it in the fridge to rest for at least three hours. Meanwhile, drain the black cherries from the syrup. Remove the dough from the fridge, take a small portion, shape it into a hollow and place a sour cherry in the center. Close the dough in the shape of a ball, pass it in the bitter cocoa. Place the balls in the fridge to harden, remove them a few minutes before serving.

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Alcoholic pesto: the cocktail tastes of coconut. Recipe – Italian Cuisine

For the summer of 2020 basil and coconut, "stolen" from the kitchen, enter the glass and conquer every palate. Trends and a drink to make at home, signed by the cocktail-influencer @mint_drink

Summer is the season of mixology. Aided by the warm climate and the days, summer drinks smell of fresh notes, such as those of basil; borrowed from the kitchen. A taste that goes well with another trend represented by the use of coconut that satisfies the requests of those who, from drinks, are also looking for some energy. "To amaze, this summer, even the most used spirits: rum and spirits with savory hints, such as gin and vodka, with a sea flavor triumph. And if someone likes "moved", the sodata with the most disparate aromas find space as interesting accents between the twist on classic . To identify them, the digital bartender Gabriele Stillitani (better known on Instagram as @mint_drink), which with its 50 thousand followers and the experience in its La Dispensa restaurant in Lugano, always has a complete overview of international mixology. In addition to identifying the five cocktail trends of summer 2020, he has also created a drink with an exotic and refreshing touch, a concrete example of what, this summer, we all want to drink.

The return of rum

The Caribbean distillate is the basis of many cocktails that are very fresh in the summer. An example, one of the most requested at the counter is the Daiquiri. With its predisposition to get along with exotic flavors and fruits, rum has secured its place of honor among the summer trends of mixology.

Distillates with "sea flavor"

One of the most innovative trends of the summer season is represented by alcoholic preparations distilled with sea water. There are numerous gin and vodka that, on the label, reveal this particular ingredient, capable of giving cocktails a savory note so well-liked by contemporary palates.

The coconut

The summer 2020 blends have coconut as an ally of spirits and also as a garnish. Almost essential in Tiki preparations, coconut is among the most popular ingredients of the current season, together with pineapple. It will not be a coincidence that Piña Colada remains among the most requested cocktails in the hot season.

Mediterranean flavors: basil

Basil represents a trend in the trend because, once again, the raw materials used in the kitchen are willingly placed in the glass. This plant, with its fragrant leaves and the tip of flavor that completes each preparation, imposes itself with its Mediterranean aroma and is the protagonist in numerous trendy drinks such as Gin Basil Smash.

The particular sodas

The firm and tonic waters are enriched with new combinations and flavors that give intriguing notes to the alcoholic blends served at the counter. The sugary effervescence is a characteristic of summer 2020 drinks, with spicy touches of jalapeño and ginger, exotic and fresh like yuzu and kumquat, with Mediterranean hints of rosemary and olives or smoked salt.

The recipe of Fr.alcoholic ester

30 ml tequila
15 ml mezcal
30 ml lime
20 ml home made coconut and basil pesto

Method

For the pesto puree or pound together 5 basil leaves, a spoonful of coconut syrup and one spoonful of water.
Take a 3-piece Cobler shaker, starting to pour the lime juice and pesto inside. After having also poured the alcoholic part, mix the ingredients well together, mixing them with a barspoon. Shake and strain in a low tumbler filled with ice, garnish with dehydrated coconut.

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Spelled and lavender tagliatelle, an easy and delicate dish that tastes like summer – Italian Cuisine

An easy and effective first course, to be accompanied with a fresh and delicate wine such as the Marche Passerina La Ferola Igp di Costadoro

Tagliatelle they are a very versatile dish, which goes well with meat, fish or vegetable sauces. They are prepared with flour and eggs and precisely in the choice of flours you can play to give the tagliatelle a more delicate or decisive taste. We tasted them with spelled seasoned with a sauce of courgettes, courgette flowers and lavender flowers, prepared by Vanessa Visconti, chef and director of Cabbages in snack, a restaurant as well as a cooking school, located in the quiet of a late '700 building, in Corso Magenta, one of the most beautiful areas of Milan.

Spelled and lavender, for a very summery taste

The burnished color of the tagliatelle and the deep purple lavender flowers are a striking color combination that immediately gives the heat of summer, first to the eyes and then to the mouth. The combination of chopped lavender flowers to add to the zucchini sauce leaves a delicate yet recognizable flavor in the mouth, especially thanks to the use of fresh, fragrant flowers. The result is a refined, balanced and fresh dish, absolutely irresistible. That deserves the right pairing with wine.

The recipe for spelled and lavender noodles

Mix 600 g of spelled flour with 400 g of semolina on a pastry board. Add 8 eggs and knead quickly with your fingers or with a planetary mixer, until the dough is compact and elastic. Wrap it with plastic wrap and let it rest in the fridge for 2 hours. At this point, roll it out with the help of a rolling pin on a floured surface, in a long and thin strip, which you can insert into the special machine to roll out the dough. Once you have obtained a thin sheet, fold it over on itself and with the help of a knife cut it into strips of the same width. If you have the special appliance to be mounted on the planetary motor, this operation will be done in an instant! Leave the tagliatelle on a floured surface and prepare the sauce. In a saucepan, sauté two cloves of garlic in a little oil. Once they are browned, add the washed and sliced courgettes and cook for about 20 minutes. Seven minutes before turning off the heat add the courgette flowers. Now prepare the Parmesan cream, whisk together in a bowl, the grated Parmesan and the milk: pour them a little at a time and blend, so you can decide the consistency to be given to the cream. Put a pan with water on the fire and when it is boiling add salt and dip the noodles. Add a drop of oil to the water to prevent it from sticking to each other. After a few minutes, drain them and prepare the dishes: on the bottom, place a few spoonfuls of Parmesan cream, then pour the tagliatelle and then the zucchini sauce. Finish with a generous sprinkling of chopped lavender flowers. Bring to the table very hot.

And now the wine….

A delicate dish like that of lavender noodles should be accompanied with a fresh, fragrant and persistent wine. The ideal combination is with La Ferola, a Passerina from the Marche winery Costadoro, a wine with a straw yellow color, which releases aromas of yellow pulp fruit, citrus and in the mouth it has a pleasant freshness and minerality. Serving temperature 10 °.