Tag: turn

so you turn them into a dessert for Halloween dinner – Italian Cuisine

With a crunchy base and a soft filling On the palate, chocolate tarts with meringue topping are an original, delicious and fun Halloween dessert.

Unlike other sweets created specifically to resemble body parts or hide a scary surprise, these mini tarts they present themselves in a more guise delicateexploiting the imagination of young chefs who, from a tuft of meringue, manage to tell stories of ghosts funny people capable of livening up the party buffet.

Perfect, therefore, to serve during a dinner more formal dinnerthe preparation is the classic one for tarts: shortcrust pastry base made of flour and butter worked with the fingertips, sugar, egg yolks and a pinch of salt to give the mixture a sparkling edge.

Guest star on this one dessert for halloween dinner it’s Italian meringue: egg whites, water and sugar for a super fluffy effect reminiscent of cartoon desserts.

To crown the mini chocolate tarts is the ganache made of cream, dark chocolate and butter. A sweet and never cloying cream that caresses the palate in a gentle way.

Ganache:

Bring the cream to the boil, add the chopped chocolate, wait a few seconds and mix slowly from the center outwards, add the butter and mix again in the same way until it melts.

Shortcrust pastry:

Mix butter at room temperature, sugar, pinch of salt and flavourings, add the egg yolks slowly and mix.

Mix the flour and knead as little as possible.

Leave to rest for two hours in the fridge, roll out the pastry to make the tarts (base + edges), prick and place in the fridge for 30 minutes.

Cook in a static and preheated oven for about 15 minutes.
Italian meringue:

In a saucepan, bring the granulated sugar and water to 121°C. In the meantime, whip the egg whites, let them foam and then add the sugar, continuing to whip.

Pour the prepared syrup in two batches.

Continue whipping until the container returns to room temperature and the meringue becomes nice and firm.

The eyes are made of sugar paste.
Instead of meringue you can use whipped cream.

Too much unsold wine? Let's turn it into disinfectant – Italian Cuisine

Between the economic crisis caused by the coronavirus and the duties imposed by Trump, the wine market has collapsed: the winemakers are selling their product

Good Alsace white wine, quality wine, sold to make hand sanitizer. It is happening in France: the producers, folded by economic crisis caused by coronavirus, together with duties that the Trump administration imposed in the trade war with Europe, they are selling their valuable product. The wine market collapsed: even though, during the lockdown, many citizens bought more bottles than usual, they did not compensate for the big losses due to the closure of restaurants, pubs, bars and wine bars. The New York Times reports: thousands of famous and lesser-known winegrowers are facing this difficult situation.

Jérôme Mader, a 38-year-old winemaker whose fine Rieslings and Gewürztraminers are shipped to trendy restaurants and shops on both sides of the Atlantic lost half of its sales from December. "Covid is a catastrophe for us," he explained. Part of its white wine, a wine of high commercial value, will eventually become hand sanitizer. Like other winemakers, Mr. Mader he has no space in his cellar to store unsold wine. The wine tanks must be emptied for new production.

The Domaine Borès company in Reichsfeld sold 30% of its production: 19,000 liters. "It's like saying goodbye to someone who is very dear to you," explained the owners. «This is not exactly the purpose we had in mind when we produced this wine. Which will end up in the steel silos of the nearby Romann distillery, where it will be reduced to alcohol. Only in Alsace, over six million liters of wine will end up like this. "We continually distill," explained Erwin Brouard, director of the distillery. «It is something very sad for winemakers. Their stocks are too abundant. They have to make room French man ?.

Even 150 million liters of Italian wine they will be transformed into disinfectant gel or bioethanol: Coldiretti announced it. The so-called "crisis distillation", Funded by the European Union, also aims to free up space in the cellars in view of the next harvest. But if, in our country, the conversion will only concern common wines with a minimum alcohol content of 10 °; in France it is also possible to transform those with designation of origin. Including, of course, champagne.

20 ideas to turn the minestrone into a delicious dish – Italian Cuisine

Shells of organic black beans Fior di Loto

Or the soup or the window. But when it comes to minestrone, what is the alternative?
The good news is that we have identified at least 20. Per transform it, enrich it and finally make it a greedy dish. To ensure that one of the traditional dishes of our kitchen is not perceived as a punishment by the children of the house and that for others does not represent the healthy meal of which, if we could, we would do without it. Why that mix of legumes, vegetables and tubers can be much more than a simple vegetable first course. Before discovering all the alternative recipes to the original, let's talk about the basic preparation.

How to make a good soup

This dish is composed of different ingredients that are combined in a recipe with a simple and ancient flavor. The first rule for a good soup is focus on the variety: different flavors will know how to meet and blend, balancing intensity, sweetness and different textures.
In this regard, it is important balance the presence of watery ingredients with potatoes and beans, able to give shape to our dish. Adding pumpkin, peas and carrots, will instead ensure a touch of sweetness in pleasant contrast with the onion's agro and the intense taste of some vegetables such as black cabbage.
Another important rule to follow is the seasonality. Choosing more seasonal ingredients will guarantee us a better result in terms of flavor and recipe and will push us to prepare a different soup at any time of the year.

Fresh or frozen?

The most obvious answer would lead us to recommend using only fresh and freshly purchased ingredients. This practice would guarantee you an optimal result, but it provides that you follow some often complicated procedures at the organizational level. The first is that of soak the vegetables at least 12 hours before cooking and the second, of buy small quantities of different vegetables from your trusted seller which then reduce into small pieces and put on the fire along with the vegetables. A good alternative can be to rely on mixes specially prepared by fruit and vegetable shops which have the advantage of being ready for cooking, but also customizable.
If you rely on a frozen product instead, always enrich it with fresh ingredients. Some tomato fillet, a little one potato cut into cubes, of the green beans or pumpkin, but also leeks, spring onions and black cabbage or savoy cabbage, will know how to transform a preparation that otherwise risks boring.

In pieces or past?

This is just a matter of taste. The minestrone fact offers different flavors to each spoon if served in pieces, while it is more homogeneous when it is passed. The ideal is to alternate between these two modes in order not to get bored, but also to take into account the fact that in case we needed many fibers, it is preferable to eat the minestrone as it appears after cooking. For an even more effective result, we can focus on the addition of pasta or brown rice.

Which paste to put?

One of the pastas traditionally used for minestrone are i fingering. Capable of keeping the cooking and small enough to accompany each spoonful, they are ideal for enriching an otherwise poor carbohydrate dish. If you prefer a long format, you can use some broken spaghetti, perhaps choosing wholemeal or spelled. Currently on the market find various types of wholemeal pasta or spelled base, lentils or peas. Minestrone is one of the best ways to try them and appreciate their rich fiber and rustic consistency.

Our alternative recipes

And now that we have reviewed the rules of the classic recipe, it is time to enrich it with ingredients that can transform a simple and plant-based first course into a rich dish. In the gallery below, our 20 ideas to turn the soup into a greedy dish: