Tag: traditional

Traditional pizzoccheri with cabbage, garlic and casera – Italian Cuisine

Traditional pizzoccheri with cabbage, garlic and casera

1) Mixed the two flours, knead them with 450 ml of cold water and knead until the dough is smooth and not too soft, adding little water if necessary.

2) Roll out the dough with a rolling pin to a thickness of 2-3 mm, then obtained strips 7-8 cm wide; overlap the strips and, with the help of a smooth blade knife, cut out many "tagliatelle" 5-8 mm wide.

3) Bring boil abundant salted water and add the diced potatoes and the cabbage into strips; after 2-3 minutes, unite the pasta and cook for 9-10 minutes (a couple of minutes more for the dry one). Meanwhile melt butter with garlic until it is hazelnut in color.

4) With a slotted spoon, collect the pasta and the vegetables, drain them very well and transfer them in a large hot bowl, alternating them in layers with the diced casera cheese and parmesan. Eliminate garlic, pour over the butter and pepper to taste.


Posted 02/02/2022


Deviled potatoes, traditional recipe from Basilicata – Italian Cuisine

Do you think Senise pepper is just crusco? Know that that pepper can also be meaty and spicy

The crusco bun, but the pepper by Senise not always. There serta dried peppers can be ringed with recipes that leave the precious red horn the opportunity to take back that little water and become soft again, ready for other sensations. A very intriguing alternative to frying is the traditional dish of deviled potatoes. A meeting between the natural sweetness of pepper and the spiciness of the special guest, u riaulicchi ' (the diavolicchio, the local chili pepper).

'Nserta of dried Senise peppers.
'Nserta of dried Senise peppers. When perfectly ripe, the Senise pepper turns purple red with a curved and pointed shape. Its peculiarity consists in a very thin skin and low water content, which makes it particularly suitable for drying.

Combining two red horns, one small and spicy, the other large and sweet, makes deviled potatoes an almost indecent proposal. But then, if it is repeated calmly and with the right proportions, it becomes a simple dish of gastronomy. That of Senise, a seduction to take away

If you want something softer, more velvety, the first thing to do is to return that vital fluid that has been carried away, with skill and skill, to the dried horn in your hands. If there are four of you, then the red horns must be at least as many, you have to adjust according to the measures. While you revive the peppers in lukewarm water, also take care of lighting the fire for the potatoes. They also need to be peeled and mashed. When the peppers are red and full-bodied, brown them in boiling oil, made on fire by the small but diabolical pepper. After a few minutes of dancing, add the mashed potatoes, a shower of aromatic parsley and a touch of salt and … "I is fort com i riauL!", (He's strong as the devil!) as they say in Senise. A diabolical recipe if you like strong tastes!

They are called "alla diavola" because, in addition to Senise peppers, these potatoes are blended with "diavolicchio", a local chilli pepper.
They are called “alla diavola” because, in addition to the Senise peppers, these potatoes are blended with the “diavolicchio”, a local chilli pepper.

Deviled potatoes

Ingredients for 4 people

500-600 g of boiled, peeled and mashed potatoes
4-5 dried Senise peppers to be rehydrated in warm water
1-2 hot peppers (possibly the "diavolicchio" variety)
salt, extra virgin olive oil, parsley q. b.


Clean the seeds and soak the peppers in warm water for at least an hour. Boil the potatoes, then peel and mash them with a fork or a potato masher. Fry the finely chopped red pepper, add the dry peppers and leave for a few minutes. Finally, add the mashed potatoes, salt, parsley and leave to flavor, stirring for a few seconds. Serve hot.

Potatoes are absolutely "hot", otherwise what the hell would ignite them? The Delegation of the Accademia del Chilli dell’Appenino Lucano also recommends it. Are you ready for the seductive flames of the soft material that makes a spicy pleasure explode in your mouth?

Mascarpone cream: traditional or enriched? – Italian Cuisine

Mascarpone cream: traditional or enriched?

Self panettone And Pandoro are protagonists among the Christmas sweets, there is no doubt that the prima donna is her: the mascarpone cream. So simple in the ingredients: very fresh eggs, sugar and a fresh dairy product – that's the Lombard dairy specialties. Yet, so irresistible on the palate, incredibly soft and voluptuous. The combination with i leavened cakes creates a perfect balance between the rich dough of one and the silky texture of the other. In short, it is difficult to give it up! Easier … double it! Preparing it with the classic recipe and in one (or more!) Delicious variations.

The recipe for mascarpone cream
So let's start from here. For a “basic” mascarpone cream, shell 3 eggs by separating the yolks and whites in two bowls. In a third bowl, work with a spatula from 250 to 350 g of mascarpone (depending on whether you want a more or less full-bodied cream) to make it smooth and creamy. Whip the egg yolks with 60 g of sugar with an electric whisk until they become light, almost white, and very fluffy, then gently mix the mascarpone with the spatula. Also whip the egg whites and add them to the cream. Keep in the refrigerator for at least an hour, or in any case until ready to serve.

The enriched mascarpone cream
Just add small touches of taste to renew the cream in ways that will amaze your taste buds! The simplest is to combine the mascarpone with the grated zest of half a lemon, half an orange, a lime or a mandarin, with the recommendation to take only the colored part, so as not to give a bitter taste to the cream. For a more intense flavor, instead of the zest you can add to the mixture of egg yolks and mascarpone, before the egg whites, a tablespoon of marmalade of lemons or oranges. The use of nut creams, for instance with pistachio, at the hazelnut or at almonds: they are easily found in natural food stores and are already sweetened, so it will be necessary to reduce the amount of sugar a little when it comes to whipping the egg yolks. The doses are about 50 g for 250-350 g of mascarpone. The dried fruit cream must be combined with the latter, before incorporating the egg yolks.

Crunchy or alcoholic?
To give a touch of crunch, add 4-5 on the surface of the cream when serving Amaretti biscuits, crumbled not too finely, to be stirred just before serving the cream. In the same way you can sprinkle the serving cup with grain of toasted almonds or hazelnuts. Always welcome (if there are no children!) A light touch of alcohol: just add to the basic recipe, once ready, 2 tablespoons of dark rum, amaretto or orange liqueur (Grand Marnier type), also to be combined with the corresponding variants (amaretto, dried fruit, citrus). Speaking of liquid additions: also try 2 tablespoons of coffee restricted, naturally cold and unsweetened.

Unusual fruit, colors and flavors
The elegance of the mascarpone cream, in its delicate very light yellow, is beyond question. However, a lively touch makes it even more Christmas. To get it, you just need a handful of candied fruit diced: the green of the cedar, the yellow of the lemon, the orange of pumpkin and orange, the red of the cherries. Which, moreover, will marry with the candied fruit of the panettone. To give the cream a boost, try it ginger, always candied. A "strong" touch, to be reserved for lovers of strong tastes? Add a few pieces of fruit mustard, perhaps choosing it in a not too "mustard" version. The addition of currant or blueberries fresh, but also that of dehydrated fruit, such as chopped apricots or cranberries, i cranberries of the American tradition that can be found in specialty food stores. Less suitable is the fresh cut fruit which, with its juices, would make the cream “disassemble”.

The chocolate mascarpone cream
The simplest way to combine chocolate with mascarpone cream is to use it in drops: 3-4 tablespoons will be enough for our doses. The richer version is prepared with 200 g of dark chocolate, melted in a bain-marie, warmed and incorporated into the cream prepared with 2 egg yolks, 4 tablespoons of sugar and 250 g of mascarpone. The preparation is completed with 300 g of fresh whipped cream (instead of egg whites). And it will be perfect if, in the end, you "correct" it with a drizzle of rum, whiskey cream or tiramisu liqueur.

December 2021

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