Traditional recipes

Italian cake

Italian cake


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We make the top by mixing all the ingredients (for the top) and kneading a dough (very nice and easy to handle) which we will wrap in foil and let it cool for 30 minutes.

I cut the tomatoes into thick slices. I put the olive oil in the pan and over high heat I added the tomato slices and left them for 3 minutes, I added basil and rosemary (one powder each) then I sprinkled them with wine and I left them for another 2- 3 minutes. We put them aside from the fire and let them drain in a sieve then spread them on a plate and leave them to cool.

I mixed the cheeses, mascarpone, ricotta, mozzarella (soft, crushed or grated) with eggs and flour, then I added parsley, a little salt and pepper.

Remove the tart top, spread it on a parchment sheet, with the rolling pin and with your hands (using a foil) place it in the shape of a tart, prick the surface with a fork and press the edges lightly, pour the cheese composition and level it and then put parmesan on top. We take the tomatoes piece by piece and put them over the Parmesan cheese (if we like sun-dried tomatoes we can add a few, I didn't have any), sprinkle basil and rosemary and leave the edges of the tart lightly over the filling, greasing them with egg yolk.

Bake in a preheated oven at 180 degrees for about 50 minutes. It can be served hot ...



Ham tart


It's been a while since I've made a tart & # 8230. Here is the recipe from the kitchen, stating that I made small changes. I am also writing the original one, choose the option you like and depending on the possibilities :).

  • 200ml milk
  • 1 packet of dry yeast (I put fresh, about 20 g)
  • 3 tablespoons oil
  • salt
  • 350 faina
  • 200g pressed ham
  • a green onion tie (I put 1 piece of leek)
  • 70-100g grated cheese (I put Telemea cheese)
  • 1st (I had 2, plus an albumen)
  • salt, pepper, chopped basil
  • 250g fermented sour cream
  • a yolk for greased

Heat the milk and oil, dissolve the yeast and leave it for 5 minutes, then pour it over the flour + salt, knead a slightly softer dough that is left to ferment for 30 minutes. Meanwhile, cut the leeks and ham into small pieces, grate the cheese, basil it cut coarser and mix them. We put eggs, sour cream, salt, pepper.
2/3 of the dough is spread in a greased and powdered form with flour, an edge is raised, it is pricked with a fork and we put the filling.

Arrange the rest of the dough in the form of a grill, grease with yolk and bake in the preheated oven over low heat (I put it at 100 degrees for 40 minutes).

Remove, leave to cool and then cut into slices.


As a small clarification, I used the normal tart form but the dough has risen to the fixed, next time I will use less dough.

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Italian spinach pie

The Italian spinach pie, called Pasqualina cake In Italian, it is a tall cake made with spinach, ricotta and eggs, prepared in and around Easter. This recipe for the very popular Italian spinach pie consists of a few steps and the results will be worth it: as you will discover, as soon as you cut the first slice! A beautiful layer of eggs, on a base of creamy ricotta cheese, sits on a thick layer of spinach greens, appearing almost like clouds and sun on a green field, all covered with layers of light puff pastry. Try our step-by-step recipe for Italian spinach pie and spend a different Easter.


In a bowl put flour, a pinch of salt and cold butter cut into cubes. Knead with your fingertips until you get a crumbly composition, then put water and mix the dough. If it does not bind add a tablespoon of water.

We do the same if we chose the version with yolk or whole egg.

We wrap it in a food foil and let it cool for at least an hour.

After it has rested, we spread the dough directly on the baking paper, put it in a tray with a diameter of 25-26 cm and prick it from place to place with a fork.

Put a baking paper over the dough and cover it with dry cereal.

Bake the tart dough for 25-30 minutes at 180 ° C, until lightly browned. blind baking or baking the dough without filling.

The dough is ready to be filled with various creams or consistent jams. I preferred a simple version and I filled the dough with plum magiun.

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Tiramisu original Italian recipe

Tiramisu original Italian recipe with champagne biscuits (savoiardi), mascarpone cream with eggs and coffee. The original recipe is made with raw eggs, I make it with steamed eggs. Written recipe and step by step video.

Place the first layer of biscuits, then put the cream in a generous layer.

On top we place another layer of biscuits, arranged upside down.

Add the fish and the rest of the cream. We level everything very well.

Sift a little cocoa on top.

Tiramisu recipe

We put the tiramisu in the cold, it is ideal to keep it cold for at least 2-3, because the biscuits will soften better, the cream will harden and we will be able to cut the cake much easier. It is ideal to leave it overnight.

That's all, we can serve this delicious tiramisu.

I also leave here the video recipe for tiramisu:


Caprese Origin Cake

There are several stories about Caprese’s origin cake. One such features an Austrian princess that was married to the King of Naples. She wanted the famous Sacher Cake back home, but the local chefs didn’t know the recipe and had to improvise, creating the Caprese cake. Another story claims that a local baker filling a tourist’s order for an almond cake forgot to add flour to the cake batter. The tourists loved the cake, declaring it "one of the luckiest cakes in history." One of the most fortunate mistakes in history.

What we do know, is that the cake was first created on Capri primarily for tourists around the 1920s. It was likely served in tea rooms, and soon spread to restaurant and café menus across Naples.


Recipe Summary

  • 2 ¼ cups all-purpose flour
  • ¾ cup cornmeal
  • ½ teaspoon salt
  • ¾ cup butter, diced
  • 2 eggs
  • 4 tablespoons cold water
  • 1 ½ cups ricotta cheese
  • 4 ounces feta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • ¼ cup chopped parsley
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 cups shredded mozzarella cheese
  • ½ pound ham slices
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ (16 ounce) jar roasted red peppers, drained and patted dry
  • 1 egg

Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.

In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.

Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.

Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.

Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.

Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides cool completely. Cut into 12 wedges. Serve at room temperature.


Tiramisu classic Italian recipe & # 8211 version with eggs cooked on a steam bath

Tiramisu classic Italian recipe & # 8211 version with eggs cooked on a steam bath. Biscuits well syruped with coffee, mascarpone and egg cream are the basis for a successful tiramisu. Tiramisu is a dessert of Italian origin (Tiramisu, in translation & # 8222Lift me up! & # 8221).

Tiramisu is a relatively new dessert, dating back to the 60's, although a well-known archi dessert. There are several types of tiramisu, but this variant with espresso coffee and egg cream with mascarpone is considered a classic.

Moreover, Italians often use heat-processed egg cream (raw yolks are beaten with sugar, mixed with mascarpone, to which are sometimes added beaten egg whites). There is also the version of the steam cream (with thermally processed eggs), we prepared Tiramisu after this second version. Italian food hygiene standards have long required that eggs be pasteurized to eliminate the risk of salmonella poisoning.

But we also have on the blog the original Italian recipe that I mentioned above & # 8211 see here.

Whipped cream does not appear in the classic recipe Tiramisu but was later introduced in variations of it. I didn't use whipped cream. Biscuits can be made at home very easily and quickly & # 8211 recipe here.

I haven't been a tiramisu fan so far. I haven't eaten tiramisu yet that I like. In places, the coffee with which it is syruped is extremely "creamy", the cream is often multiplied with whipped cream. I didn't even want to pretend I didn't like it. They changed the data of the problem and I set out to find the right recipe. And that's what happened. After I & # 8222studied & # 8221 the problem and searched in books and on the internet, I put everything together and found that having good ingredients, something good must come out. If it came out. I will definitely add the classic Tiramisu recipe to my favorites.

By the way, I can't help but tell you something about tiramisu: a TV show that I remember every time I hear about this dessert. It was around Christmas, when TV shows about traditional food from different parts of the country were broadcast. The word & # 8222traditional & # 8221 appears poignant in every sentence uttered in that show. The reporter arrived at a peasant household and a young lady presented the dishes on the table. Everything was beautifully prepared for the report: traditional sarmale and beef salad as traditional, even decorated in a traditional way with donuts and cucumbers, along with the more traditional cake. And the reporter asks: & # 8222- Madam, what other desserts have you prepared for the no less traditional Christmas meal? & # 8221 At which the lady showed a tray with a more traditional tiramisu. I remember the moment when the show was broadcast and I think I laughed for a long time & # 8230 I don't know what other traditional dishes the reporter presented to the reporter because I couldn't pay attention anymore.

It is certain that since then, in our family, tiramisu is not only so simple tiramisu, but it is the # # 22222traditional tiramisu & # 8221. More jokingly, more seriously, we should be a little more careful about what is and what is not traditional, otherwise we end up being slightly ridiculous. Going over this story, let's see how to prepare tiramisu classic recipe.


  • 1 round puff pastry dough
  • 2 zucchini
  • 150 g green beans
  • 1 piece of leek (white part)
  • 3-4 tablespoons olive oil
  • 2 eggs
  • 50 ml milk
  • 150 g cheese
  • salt pepper
  • parsley

To start, boil the green beans in water with a little salt for 10 minutes.

Cut the leek finely and fry it in olive oil for 1 minute, then add the sliced ​​zucchini and a pinch of salt. Cover and let soften for 10-12 minutes. When they are ready, add the boiled and drained beans, then mix gently.

In a tart or cake form with a diameter of 24 cm we put the dough without removing the baking paper and prick it from place to place with a fork. Then we put the vegetable mixture and spread evenly over the entire surface, beaten eggs with milk, salt and pepper, grated cheese and chopped parsley. Bake for 25-30 minutes over medium heat in the preheated oven until nicely browned.

Then let it cool a bit and serve. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


First prepare the dough.

In a bowl put flour, a pinch of salt and diced cold butter. Knead with your fingertips until you get a crumbly composition, then add water and mix the dough. If it does not bind, add a second spoonful of water.

Wrap it in cling film and refrigerate for at least an hour.

Meanwhile, wash and slice the vegetables. You can use a mandolin grater or a vegetable peeler, it is important that the slices are thin.

Then in a bowl mix eggs, salt, dill and sour cream.

Spread the dough on a baking sheet and transfer it to the tart. Distribute the crushed cheese evenly.

Place the vegetable slices on top, alternating colors. From place to place put slices of tomatoes and pour the mixture from the bowl.

Bake the tart for 40-45 minutes at 180 ° C, until nicely browned on top.

Eat warm or cold tart. It is delicious, good appetite!

If you like salty tarts, I leave you with other suggestions & gt & gt & gt

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Learn Italian in 30 Minutes - ALL the Basics You Need (June 2022).


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