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Baked winter vegetables recipe – Italian Cuisine


  • 2 pcs fennel
  • 500 g sweet potato
  • 300 g leek
  • 250 g red potatoes
  • 250 g ratte potatoes
  • thyme
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of baked winter vegetables, peel the fennels, without removing the base, and cut them into slices. Clean the leek, removing the green, the base and the first sheath. Cut it into bobbins. Peel the sweet potato and cut it into cubes. Wash the red potatoes and the rats and, without removing the skin, cut them into pieces of similar size. Place all the vegetables in a baking dish or in the oven dish, season with a little oil, salt, pepper, a few sprigs of thyme and bake at 190 ° C for about 30 minutes.
Serve by completing to taste with freshly ground pepper, fresh herbs and spices.

#cucinalacopertina: the winter cakes prepared by you – Italian Cuisine


You are the protagonists of February, thanks to your creativity and your passion for cooking. Here is the selection of the most beautiful winter cakes prepared by you

There biscuit cake and cream al lemon, prepared by Giovanni Rota for our February issue it was the most loved recipe of the month. From the first moment he captured us thanks to his light and his greediness, winning the place in cover and in your kitchens.

For his simplicity and his beauty, we challenged you to prepare it in its original version or modify it according to your taste.
With the lemon and all the other citrus fruit chosen by you we have made a load of C vitamin and purified the organism during the colder period of the year. We also redid our eyes thanks to the colors solar and alle presentations from the cover of your cakes.

We have seen many: there are those who made them with the oranges, who enriched it with le meringues or who has revisited it in the form. We knew we could count on yours creativity and your passion, that's why they are now your cakes to be in the spotlight. In the gallery above you can see the selection of the most beautiful winter cakes prepared by you.

A prescription simple, to be prepared with a few ingredients that are never lacking at home. Have not you prepared it yet?

Below you can also see the versions of the winter cake prepared by editorial board of La Cucina Italiana.

Browse the gallery

The winter sun shines with these recipes – Italian Cuisine


From our February issue, the biscuit and lemon cream cake recipes and the lemon and carrot ricotta terrine. Here's what they have in common and why you should do them at home

The shortest month of the year has begun and La Cucina Italiana is on sale with a number at full power. What is needed to realize that the sun finally shines in winter and that the season is ready to show its sweetest heart. A positive energy that can be breathed even in the editorial kitchen where they are born every day new recipes, unpublished, cooked for the first time for you.
Starting from biscuit cake and lemon cream that has conquered the cover with such simplicity, a presentation to scream and a soft and acid color at the same time, perfect to tell the intriguing soul of the fruit that gives it an unmistakable aroma. Original and perfect to tell our mood also the new ricotta terrine with lemon and carrots, which we can make using the peel of lemons with which we prepared the cake.

A mold, two recipes

To make our favorite recipes from the February issue, you can use the same mold, or the classic rectangular that uses to bake bread and plum cake with a base 25 x 10 cm and a height of about 4 cm. One of the advantages of this type of mold is the possibility to bake more preparations at the same time and let it rest in the refrigerator without taking up an entire floor. By reading the recipes of the terrine and the cake, you will notice that the cooling phase is of fundamental importance for the success of the preparations, in addition to taking up most of the time required for the recipes.

Space to share

It is said that February sees the good intentions we identified in January consolidate. That is, those who survived in comparison with reality or who found space in our daily life. Like the one of find the time to tell us a little more about the people we love, perhaps in front of a good slice of cake, or why not, giving us a long lunch, rich and relaxed ready to go with an appetizer, the course that we sacrifice too often because of the rush. And the lemon and carrot ricotta terrine and the biscuit and lemon cream cake seem to suggest this idea: we cook, too, to share. A slice for every diner and the words and the joy sit at the table.

Even the eye …

wants his part. Or yes to taste, to greed and substance, but also to form. Who will pamper us with a finished recipe, surprising us with a chef's result that we will not wait to bring to the table. A good opportunity to practice the decoration of the dishes and to hang simple and perfect techniques to be replicated on other occasions. Like that of wrapping a dish with the color of freshly blanched vegetables or making a cake special by placing simple slices of citrus on the surface dusted with icing sugar.

The color of vitamins

Nutritionists suggest more distracted patients focus on color to better diversify the substances taken through food. In fact, each color is usually combined with a group of vitamins and nutrients and the lemon yellow and the intense orange of the carrot are no exception. Indeed, in the case of carrots it is precisely the beta-carotene that contain to confer the characteristic shade, important to preserve the vision as well as the vitamin A, also present in our basic ingredient. The treasure contained in the intense yellow of lemons is instead the C vitamin: antioxidant, ideal for counteracting flu symptoms and valuable for stimulating the production of collagen. For this reason, our terrine and cake are ideal recipes to make a full vitamin and color, perfect to face the second part of winter with energy.