Tag: versions

Zucchini brownies in two versions – Italian Cuisine

To enjoy sweets similar to American brownies, but without butter, eggs and chocolate. Are you curious to find out the recipe? And they can also be made with carrots and beets.

THE zucchini brownies I am a sweet vegan, healthy and light, which takes its cue from classic american recipe some buttery chocolate cubes.
In this case, the butter, the eggs and chocolate, but there are zucchini, even if you won't even notice.
On the contrary, try to offer this snack to children who do not tolerate vegetables and you will find that they will appreciate it a lot.

The recipe for vegetable zucchini brownies

Ingredients

200 g zucchini
100 g oat flakes
5 g baking powder
25 g unsweetened cocoa powder
5 tablespoons of sugar
water to taste

Method

First grate the courgettes and then place them inside a clean cloth and squeeze them well to remove excess water.
Finely chop the oat flakes until they are reduced to flour and then mix them with the sugar, baking powder and cocoa powder.
Add the well-squeezed courgettes and a little water at room temperature to achieve a creamy and fairly dense consistency.
Pour the mixture into a rectangular mold that is not too wide because, in any case, the brownies must come a little high.
The mold should be greased and floured or lined with parchment paper.
Bake at 180 ° in a static oven for 30 minutes and serve.
They can be stored in the refrigerator for a few days in a closed container.

The non-veg alternative

Here's another way to make zucchini brownies but with eggs.

Ingredients

200 g dark chocolate
3 eggs
60 g sugar
50 g cornstarch
250 g zucchini

Method

First, melt the chocolate in a double boiler or in the microwave and let it cool.
Also in this case, grate the courgettes or blend them and then eliminate the excess liquids.
Divide the yolks from the whites and whip the first with the sugar until they become frothy.
Separately, also beat the egg whites until stiff.
Mix the egg yolks and sugar with the cornstarch and chocolate. Then add the courgettes and finally the whipped egg whites and mix gently.
Pour the mixture into a greased and floured mold or lined with parchment paper and bake at 180 ° in a static oven for 30 minutes.

Vegetable brownies and delicious variations

If you liked this idea, you can also replace the zucchini with carrots and with the beet.
You will always get a very tasty dessert, moist and with a soft texture, especially rich in fiber and vitamins.
You can enrich the dough with chocolate nuggets and glaze the surface with a Ganache Chocolate or with one butter cream, even if at that point it will no longer be very light!

the three versions of the cutlet – Italian Cuisine

At the Antica Osteria di Ronchettino it is fried only with clarified butter for an imperial 2kg version, an elephant ear or a high version. The realm of the cutlet is Gratosoglio, where you don't eat "as it used to be". We eat a lot better

THE'Antica Osteria di Ronchettino it's really old. This seventeenth-century farmhouse on the outskirts of Gratosoglio is said to have been a post house and even Napoleon stopped there to stay overnight. In the history of Milan, over the years, the presence of a bakery is attested, then a butcher's shop and, finally, a trattoria. At the beginning of the nineties it was a bar-sandwich shop, then the activity was taken over by the Angelillo family and became the scene of cabaret shows in the golden years of the Derby and of Milanese comedy. Then twenty years ago we change direction and the Ronchettino becomes in effect a typical Milanese tavern, with a "home" kitchen made of mondeghili, of cassoeula, of Milanese tripe, risottos and the inevitable cutlet. The Antica Osteria di Ronchettino is welcoming, with many rooms and has always been well attended. He has never eaten badly, but in recent years he has eaten even better. Instead of sitting on their laurels and falling back on makeshift cooks, Patrizia and her children Alessia and Francesco chose to rely on a chef with experience in starred kitchens.

You need a chef to make tradition

"If we want everything to remain as it is, everything must change". It seems the philosophy of the Leopardian memory applied by the Angelillo, because the tradition is still there, but only in appearance equal to itself. Everything is strictly home-made, the raw materials (for real) with prudence and perseverance, the cooking techniques governed by safe hands. The Milanese landscape of the so-called traditional trattorias is dominated by former dishwashers transformed into cheap cooks and historic signs that offer quaint ingredients in picturesque rooms. The Milanese paradox is that eating a good schnitzel and a good yellow risotto is almost impossible. The cutlets cook in a deep fryer, not in clarified butter, and the risotto is toasted and pre-cooked, awaiting the order. Okay so, few realize it and many prefer to pay less than eat better. That serving a chef with a name and surname to cook nerves seems a contradiction: but it is not. At the Ronchettino they have made a counter-current choice, which bears fruit (the room with 110 seats always full, for example, lunch and dinner) and the quality is palpable. The chef Federico Sisti has not changed the menu, introduced mini-portions of hunger or creative and useless suggestions. In the best way he has carried out traditional recipes for an optimal result; and this does not always mean by the procedure of the past.

Browse the gallery

The menu almost like it used to be

Warm salad of veal nervetti with borlotti beans and Tropea red onion (12 €), Mondeghili alla Milanese (14 €), Carnaroli Rice Reserve San Massimo alla Milanese creamed with roast marrow (15 €), dessert for 8 €, including classic of the house, the "Pastrocchio" by Ronchettino, a chocolate Bavarian cream with amaretti, peach puree and chantilly cream. The iconic dishes are complemented by some “off-menu” proposals – renamed Fuori Milano – made with fresh products chosen on the basis of the periodicity of the market and of their intuitions. Like a high version of the classic cutlet.

Fry like a Milanese

Fried in Milan is not made in oil, period. It is done in clarified butter, in a pan and slowly. And here at Ronchettino the fried foods are a triumph. We start with a Milanese mixed Fry of sweetbreads, brains and mondeghilli and continue with the cutlet, offered in three versions: Orecchia d'Elefante di calf (28 €), Alta with Milanese sweetbreads and mashed potatoes (24 €) or Imperial for 4 people, weighing about 2 kg and portioned directly at the table (60 €). Skeptics? Try the mondeghili: fried in clarified butter and smaller than the traditional ones, but far softer, creamy and succulent. If on the schnitzel to proclaim "the best" would trigger the war, on the mondeghili there is no doubt. The best are theirs.

10 comfort food versions for gourmands – Italian Cuisine

If you are a fan of this delicacy, try it in the version that best suits you: only hazelnuts, with cocoa, with little sugar, without palm oil, organic

The cold temperatures tempt us to stay at home, to look for a sofa and a cover and to indulge in some more pampering, especially in terms of food. The password is comfort food, which is what makes us feel good and satisfies our emotional need. For gourmands, for example, most of all, they are i desserts.

Cuddle with hazelnuts

As one Spreadable cream to be enjoyed directly by sinking the spoon, melted in hot milk, on a slice of bread, a biscuit, or even as a filling of a cake, perhaps accompanied by a cup of tea and steaming coffee. These autumn fruits keep us company all winter and with sugar and cocoa they become irresistible. The variations to choose from are endless and all super tempting. And from Eataly you find one selection really quality.

Without sugar or with hazelnut oil?

There is that of Maison della Nocciola Piemonte, made without adding cocoa and rich in vitamin E, D and calcium, that of Achillea with hazelnuts I.G.P. 45% bio and cocoa, without palm oil, added milk or gluten, or that of Health greedy, an alternative and healthy pastry that produces it with hazelnuts and cocoa but without sugar; there is that of Venchi produced with hazelnuts, cocoa and olive oil, or even that of Clauses based on toasted hazelnuts and cocoa, perfumed with a hint of vanilla, that of Pariani which uses hazelnut oil and de oil The Window on the Sky, organic and made only with three ingredients: hazelnuts, brown sugar and bitter cocoa. And do not forget the creme gianduja (which takes its name from the typical Piedmontese mask) like that of Domori with creamy chocolate and hazelnuts, without milk, or that of Caffarel with cocoa and fine Piedmontese hazelnuts. And the Giacometta? It is the sweet wedding of Gianduja and is produced by Giraudi with I.G.P. hazelnuts, cane sugar, sunflower oil and cocoa.