Tag: version

Tiramisu: the super easy version – Italian Cuisine

The dessert par excellence. The dessert everyone loves (or almost). A recipe that can be made at home easily, quickly and perfectly. In short: goodness at your fingertips

The tiramisu is one of the most loved spoon desserts in all of Italy. It knows no geographical boundaries, it likes it in the north as well as in the south, to the great as well as to the little ones. A soft layer of cream covered with bitter cocoa that wraps tender and crumbly biscuits soaked in coffee: impossible to resist. And to think that it is a relatively recent dessert: it seems to have been born in 1970 in the city of Treviso as an evolution of a cream based on whipped egg yolks and sugar, which was used to give to children for a boost of energy. From that moment it has become the spoon dessert most desired and can be found among the desserts on all restaurant menus. It is easy to prepare, you don't have to use the oven, it takes less than half an hour.

Savoiardi or Pavesini?

The quarrel is always topical, whether a tiramisu with classic Piedmontese biscuits, with a flattened shape and rounded corners, or with biscuits originating from Novara, lighter and more fragrant. Assuming that everything you like is good, we prefer tiramisu with the classic ladyfingers, which give more consistency in the mouth, and better absorb the mascarpone cream. To you the choice!

Tiramisu: the super easy version

And now the tiramisu recipe

Ingredients

500 g mascarpone, 6 eggs, 120 g sugar, 1 tablespoon of Marsala liqueur, 300 g Savoiardi biscuits, 4 cups of coffee, bitter cocoa.

Method

First, break the eggs by putting the yolks in a large bowl. Leave the whites aside. Mix the sugar with the egg yolks with the help of a wooden spoon, or, if you prefer, with an electric whisk. Once the reds are well whipped, that is, they will have incorporated a lot of air until they become frothy, add the spoonful of Marsala. Before continuing, to avoid contracting any ailments related to the consumption of raw eggs, heat the mixture of egg yolks, sugar and Marsala in a saucepan in a double boiler, dipping the saucepan with the cream in another larger one with two fingers of water. internal. In this way the mixture will heat slowly and delicately. Stir until the cream veils the spoon: at this point it is ready. Add the mascarpone and continue mixing. Meanwhile, prepare the coffee, sweeten it slightly and then let it cool in a large bowl. Once it has cooled, soak the biscuits, one at a time and on both sides. Arrange the biscuits in a pan, side by side, until they form a homogeneous layer. Then cover them with the egg and mascarpone cream and repeat the operation. Finish with the cream layer, cover with cling film and let it cool in the fridge for 2 hours before serving your tiramisu. Once removed from the fridge, remove the film and, with the help of a sieve, cover the surface with a veil of bitter cocoa. Your tiramisu is ready to be enjoyed!

In the tutorial some suggestions for an irresistible tiramisu

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Frecantò of vegetables, the Marches version of ratatouille – Italian Cuisine

Frecantò or fricandò is the Marches version of vegetable ratatouille, a rich, tasty, versatile and pantry side dish

Frecattò, fricandò or fricò of vegetables: these are just some of the variants with which a typical dish of the Marche region cuisine consisting of a side dish of mixed vegetables. As in the case of the even more famous French ratatouille recipe, even that of frecantò has poor origins. In the Marche region, in fact, vergara (a term from the Marche dialect to indicate the woman of the house) used to prepare this rich side dish, cooked in a pan or in the oven, using the vegetables from the garden or in season that she had available. Even though there is no real original recipe, we want to show you which are the most common preparations and what is the origin of this dish, as simple as it is tasty and genuine.

Frecantò-Ratatouille-delle-Marche_Flickr_odako1 — Frecantò: the ratatouille of the Marche (Flickr odako1).

Origins of the name and evolution of the frecantò

The name frecantò or fricandò is the Italian adaptation of French term fricandeau, which indicates a sort of veal stew cooked in a casserole with vegetables and an addition of broth or white wine, of which there is a vegetarian version also known as ratatouille. While the Italian and carnivorous version of the classic French fricandeau has taken hold in traditional Piedmontese and Aosta Valley cuisine, the one based only on vegetables has been acquired, albeit with some modifications, from both the Marche and the Emilia-Romagna cuisine.

In the Marche however, there is also a fun one alternative history on the origin of the name. It is said, in fact, that a group of friends from the Marches used to meet and challenge each other with food and that the butcher Antonio always won, who used to prepare all kinds of meat-based dishes. To reverse the situation was the friend of the gardener who prepared a mixed dish made with vegetables from his own garden, so good that it was greeted with a "Fregantò!", Or "You screwed Antonio", hence the gastronomic name and its many variants.

A mix of vegetables, many preparations

Healthy, vegetarian and above all seasonal dish, the frecantò was originally cooked mostly in large pans, always with a gradual addition of water or wine, and has always been appreciated above all as summer recipe. Eaten both warm and cold, this side dish can be eaten as a single dish or as an accompaniment to a second course or a slice of homemade bread. In the kitchen, however, it can also be used in the most disparate ways, for example to fill a sandwich or a flatbread or as a sauce to season a pasta dish. To the more classic cooking in a pan, many prefer that in the oven, which provides that vegetables, oil and various seasonings and aromas are poured all together in a baking dish and cooked for about 30 minutes at 180 degrees.
But let's get to what are the most used ingredients. For the recipe they are usually employed onion, carrots, celery, potatoes, aubergines, peppers, courgettes, cherry tomatoes and a pinch of final salt, to be added to the pan in this order, or following the different cooking times; optional, however, the use of garlic, black pepper and chilli, as well as that of aromatic herbs to add at the end, for example parsley or rosemary. The addition of white wine during cooking and a sprinkling of breadcrumbs in the case of the version prepared in the oven is also optional.

In short, anyone can try their hand at preparing this very easy Marche side dish, experimenting with the most disparate and imaginative seasonal and personalized variants.

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The "bagna fèrgia": summer version of the bagna cauda – Italian Cuisine

It is called "bagna fèrgia" and is a specialty of Villanova d'Asti. It tastes very similar to that of bagna cauda: the ingredients are practically the same. It is served with vegetables, raw or cooked

Nostalgic of the bagna cauda? The typical Piedmontese sauce to be served with vegetables is a peasant dish that is traditionally prepared in the autumn, during the harvest period, and which warms the coldest and darkest days of the year: certainly no "cusinera" would dare to propose it for a Sunday lunch in June.

Bagna fèrgia

But there is also a less popular summer version: it's called "Bagna fèrgia" (cold), and it is a specialty of Villanova d'Asti. It tastes very similar to that of bagna cauda, also because the ingredients are practically the same. And it is served with vegetables, cooked or raw, or on bruschetta. It is also suitable for seasoning pasta or rice and goes well with a glass of Grignolino or Arneis.

How do you prepare it?

Ingredients

For a dose for four people, 200 grams of salted anchovies, 250 of extra virgin olive oil, two cloves of garlic and black pepper are needed. And mixed vegetables to season: the classic peppers, cabbage, celery, tomatoes, spring onions, thistles, leeks.

Method

The anchovies should be soaked in fresh water for 30 minutes, washed under running water, remove the bones and dry them well with absorbent kitchen paper. According to tradition, anchovies should be chopped with garlic until you get a very fine pasta, but to speed up and simplify the operation, you can use the mixer. Pasta must be added to the oil flush, and beat with a fork as if preparing a mayonnaise. Some also like to add the juice of half a lemon. When the mixture becomes creamy, add a little black pepper and let it rest for at least an hour. Those who prefer a more substantial sauce can add a little breadcrumbs soaked in milk and squeezed well.

There is also a little trick for anyone who wants avoid the effects of raw garlic: you can bake it in the oven at a very sweet temperature, wrapped in aluminum foil.