Invitez les amis pour l'après-ski! Avec ce mijoté de veau vous en aurez amplement pour tout le monde. Se réchauffe très bien le lendemain.
Lo sgombro al forno condito è una ricetta semplice e gustosa, da realizzare con pesce azzurro fresco, un buon olio di oliva ed erbe aromatiche, per un risultato appetitoso e salutare. Continua a legge
I'm Turning 60... plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures!
Crocchette di riso ricetta perfetta calabrese.Tutti i segreti per delle crocchette i riso facili,con crosticina croccante e dorata,interno morbido e gustoso
Un piatto di braciole di cotica di maiale accompagnato da un Gragnano è un esempio calzante di come già gli antichi, prima ancora di chi
It's summer. It's hot. It's certainly too hot to make Sfogliatelle. Or Shfooyadell' if you want to sound like a paisano. For the most part, I really like Artie's The Sopranos Family Cookbook. The Sfogliatelle recipe is in the If I Couldn't Eat, I'd F**king Die chapter. This chapter is making Artie's Mia Cucina chapter look practical. I mean, you could f**king die making some of the recipes in this chapter. Bobby Bacala, author of the F**king Die chapter, said his dear Ma, Mr. Falcone the baker, and Sfogliatelle are the things he associates with a contented life. It takes all kinds. Well, some people like to read recipes. So here, for your reading pleasure, is the recipe for Sfogliatelle. Sfogliatelle / Shfooyadell' Makes 12 Dough Put in a food processor 3 Cups unbleached all-purpose flour 1 teaspoon salt Add 1/4 Cup solid vegetable shortening or lard 4 Tablespoons unsalted butter Pulse until the mixture resembles coarse crumbs. With the machine running, add 1 teaspoon honey 1⁄2 Cup water Add more water a spoonful at a time until the dough begins to form a ball. Transfer the dough to a lightly floured surface. Knead the dough 1 minute, or until smooth. Flatten the dough into a disk and wrap it in plastic. Refrigerate for at least 1 hour, or overnight. Filling Stir together in a medium saucepan 1 Cup water 1/4 Cup sugar 1/4 Cup fine semolina or Cream of Wheat cereal Place over medium heat. Bring to a simmer, stirring constantly. Cook for 2 minutes, or until the mixture is thick. Remove from the heat. Stir in 1 Cup ricotta 1 large egg, beaten 1 teaspoon vanilla extract 1 teaspoon grated orange zest 1/4 teaspoon ground cinnamon Mix in 1/4 Cup chopped candied citron or candied orange peel Cover and refrigerate until ready to use. To Assemble Melt in a small saucepan 1/2 Cup solid vegetable shortening or lard 4 Tablespoons unsalted butter Divide the dough into 4 pieces. Place one piece on a lightly floured surface. Keep the remaining dough covered while you work. With a rolling pin, roll the dough out into a rectangle 24 inches by 6 inches. Set the strip of dough aside while you roll out remaining pieces in the same way. Brush one strip of dough with the melted shortening / butter. Place a second strip on top and repeat the brushing. Stack and brush the remaining pieces in the same way. Beginning at one of the narrow ends, tightly roll up the stack of dough into a log. Wrap in plastic wrap and refrigerate for at least one hour, or until firm. Cover the remaining shortening mixture and refrigerate. To Bake Preheat the oven to 400°F. Line two large baking sheets with foil. Trim the ends of the rolled-up dough to make them even. Cut the dough into twelve 1⁄2 inch slices. Place one slice cut side down on a lightly floured surface. Center a rolling pin on the slice and roll first to the top, then to the bottom until the dough is thin. Place about 2 Tablespoons of the filling to one side of the center. Fold the dough over and press the edges lightly to seal. Place the sfogliatelle on the prepared baking sheet. Continue making the remaining sfogliatelle in the same way. Melt the reserved shortening mixture. Brush some over the pastries. Bake for 35 to 40 minutes, brushing two more times with the shortening, until the pastries are golden and crisp. Slide the sfogliatelle onto a rack to cool slightly. Before serving sprinkle with Confectioners’ sugar Sfogliatelle are best served warm. If making then ahead, let them cool completely, then refrigerate or freeze them tightly wrapped in plastic. Reheat in a 350° oven for 10 minutes. Would I make Shfooyadell'? NO. But, I hope you enjoyed reading the recipe. One recipe down. Ninety more to go.
Citrus and almonds is a very popular pairing, elevated by the inclusion of ricotta. Lemon Ricotta Cake is proof of this delicious matchup.
Ecco come nonna Carmela ama cucinare lo #sgombro Ricetta https://www.vivoinsicilia.it/sgombro-al-forno-condito/
Crocchette di riso ricetta perfetta calabrese.Tutti i segreti per delle crocchette i riso facili,con crosticina croccante e dorata,interno morbido e gustoso
Ingredientes para 6 personas: 500 g de mascarpone (NO se puede sustituir con Philadelphia ¡¡¡es un sacrilegio!!!) 80 g de azúcar 4 huevos 250 g de bizcochos de soletilla duros (en italiano se llama…
Further thoughts on Father's Day… Sometimes a Dad thinks it's loads of fun to show off at the grill. And sometimes a Dad has a 'Been...
I muffins alle carote sono una merenda o una colazione ideale per i vostri bambini, anche da portare a scuola, poiché sono semplici e genuini ed il loro gusto li conquisterà.
Cioccotella SUPER LIGHT, cremosa, golosa, proteica e SENZA GRASSI! Perfetta per chi è a dieta ma non riesce a rinunciare al cioccolato!
Easy, fudgy caramel truffles coated in dark chocolate.
Quando pensiamo alla Cassata, tutti immaginiamo la delizia che la tradizione culinaria della Sicilia risveglia in ognuno di noi. Tuttavia
Avete mai pensato di farcire le vostre torte usando una buonissima crema di nocciole invece della solita crema pasticcera? Se la risposta è si ma non sapete da dove iniziare seguite passo passo la ricetta seguente e otterrete una gustosa crema, facilissima da preparare. Gli ingredienti da utilizzare sono i seguenti: 200 grammi di latte, 50 grammi di zucchero semolato, 40 grammi di panna da montare, 40 grammi di nocciole pelate e tostate, 20 grammi di farina bianca, un uovo, un limone, liquore amaretto e un pizzico di sale. Procediamo con la preparazione: frullate le nocciole tostate con lo zucchero, versate il tutto in una casseruolina e aggiungete l’uovo intero, un pizzico di sale, la farina bianca e un po’ di scorza di limone grattugiata. Mescolate il tutto fino ad ottenere un composto omogeneo e liscio. Ora unite il latte freddo versandolo a filo, poi mettete il recipiente sul fuoco e portate a ebollizione. Spegnete il fuoco, aggiungete due cucchiai di liquore, immergete il recipiente in acqua e lasciate raffreddare. Intanto montate la panna, poi aggiungetela alla crema fredda. A questo punto avrete ottenuto una buonissima crema per farcire le vostre torte, ma potete benissimo anche riempire delle coppette, decorarle con dei biscottini secchi, con della panna e con della granella di cioccolato e servire.
Today Daylight Savings Time begins for Canadians, except if you live in Saskatchewan. As I mentioned a little while ago, Saskatchewan doesn't get as much notice as other Canadian provinces. Which is a shame, because it has a lot of history and a certain quirky charm. Growing up, Sunday always was a day for friends and family to gather. So, Sunday is a perfect time to go to Carmela's chapter Feeding my Family in Artie's The Sopranos Family Cookbook. Sometimes Carmela's recipes are pretty basic. Maybe this recipe is an old favourite from her folks' off the boat days. Or something Livia actually made and Tony regarded as an old favourite. The chicken bakes while you get to visit with your company. If you've invited a few heavy eaters, prepare some more potatoes. Place them in a single layer in another pan and toss with oil. Bake a squash or two and you've included a nice orange vegetable in the menu. Just be sure to remind your company if Daylight Savings Time is kicking in or out. Trust me. Baked Chicken with Potatoes, Lemon and Oregano Serves 4 Squeeze the juice from 1 lemon and set aside. Slice another lemon and set aside. Preheat the oven to 450º In a large baking pan place in a single layer 1 chicken, quartered (or 3 1/2 pounds parts) 3 potatoes, peeled and cut into wedges Sprinkle with the lemon juice 1 Tablespoon olive oil 1 teaspoon dried oregano 2 garlic cloves, chopped salt and pepper to taste Turn the pieces to coat evenly with the oil. Turn the chicken skin-side up. Add the lemon slices. Bake for 45 minutes. Baste with the pan juices. Bake, basting occasionally, for 30 minutes longer. The chicken should be browned and the potatoes tender. Transfer the chicken, potatoes and lemon slices to a serving platter. Skim the fat from the pan. Pour the juices over the chicken. Serve hot. Would I make Baked Chicken with Potatoes, Lemon and Oregano again? Sure. The lemon chicken is also good cold. If there is any leftover. Which there might be if someone forgot Daylight Savings Time was kicking in or out. One recipe down. Thirty-five more to go.
Some people really like to pull out all the stops when company is coming. A few loaves of crusty Italian bread just won't do. Well, it takes all kinds. Artie's chapter Mia Cucina in The Sopranos Family Cookbook has quite a few impressive and time-consuming recipes. His recipe for Arancini - Rice Balls - takes a bit of effort. But, if you have an in-law who'll give you grief over being served a chunk of bread, it might be worth the time and effort. Notice I said might be. Some people will always find something. Artie also calls these Rice Balls Arangeen'. He also uses freshly grated cheese. Now you know. Hint: Saffron is really hard to find. And expensive. About the only time stores carry it is before Easter for folks who make Paska. They often have to request it a few weeks in advance. An easier to find (and cheaper) spice you can use instead of saffron is turmeric. I've read that instead of saffron, some folks use safflower annatto. No, I don't know where you'd find that. Don't have a deep-frying thermometer? To test if the oil has reached 375º drop a bit of egg white into the oil. It should sizzle. Also... keep your hands wet when assembling the balls. The water will keep the rice from sticking. Cooked rice is worse than crazy glue. Arancini Makes 18 For the Filling Place in a medium skillet 2 Tablespoons olive oil 1 small onion, very finely chopped 1 garlic clove, finely chopped Turn on the heat to medium and cook 5 minutes. Add 8 ounces ground beef Cook, stirring to break up the meat, about 10 minutes. Stir in 1 1/2 Cups canned Italian peeled tomatoes, chopped salt and pepper Simmer for 30 minutes, stirring occasionally, until the liquid is reduced. Add 1/2 Cup frozen peas Cook 5 minutes more. Let cool. For the Rice In a dutch oven place 5 Cups chicken broth 1/2 teaspoon saffron threads, crumbled Bring to a boil and stir in 2 Cups medium-grain rice (such as Arborio) 2 Tablespoons butter salt to taste Cover and simmer until the rice is tender, about 18 minutes. Remove the rice from the heat and stir in 1/2 Cup grated Parmigiano-Reggiano cheese 1/2 Cup grated Pecorino Romano cheese Let cool and stir in 4 large egg yolks To Assemble Place a cake rack over a large cookie sheet. On one sheet of wax paper place 2 Cups plain bread crumbs On another sheet of wax paper place 2 Cups flour Dice into 18 cubes 4 ounces sharp provolone In a shallow bowl, beat until foamy 5 large egg whites With wet hands, scoop up 1/3 Cup of the rice mixture. Place it in the palm of your other hand. Poke a shallow hole in the centre of the rice. Place a Tablespoonful of the filling in the hole. Top it with a provolone cube. Cup your hand to mold the rice over the filling. If there's a bare spot, add more rice. Very gently squeeze the rice to make a firm ball. Carefully roll the rice ball in the flour, then in the egg whites. Make sure the ball is coated with egg white. Carefully roll the rice ball in the bread crumbs. Make sure the ball is coated with crumbs. Place the rice ball on the cake rack to dry. REMEMBER TO WET YOUR HANDS BEFORE MAKING EACH BALL. Repeat until you have 18 balls. Place the rack of balls in the refrigerator for 30 minutes to dry. In a deep heavy saucepan place 3 inches vegetable oil Heat oil to 375º on a deep-frying thermometer. With a slotted spoon lower a few rice balls into the hot oil. Do not crowd the pan. Cook until balls are crisp all over, about 3 to 4 minutes. Place the rice balls on paper towels to drain. Keep the cooked balls warm in a low oven while you fry the remainder. Serve hot or warm. Would I make Arancini? You'll notice I did not say again. You'll also notice I didn't make any jokes about balls. Well, you should have noticed. If I'm having company, I'll make Ma's Risotto. I'd even make Carmela's Risotto with Truffles and Champagne. Using a large brown mushroom, of course. But I wouldn't touch Artie's balls. Sorry... One recipe down. Twelve more to go.
'Le cose si scoprono attraverso i ricordi che se ne hanno. Ricordare una cosa significa vederla – ora soltanto – per la prima volt...
Deliciosas Carmelas de Jerez. Receta explicada para hacerla en Thermomix o para hacerla en modo tradicional.
questa è la ricetta delle “famose” polpette di mia suocera Carmela, che preparava (a valanga per la gioia dei figli e poi dei nipoti…) sempre insieme a mio suocero Antonio… …
Nel periodo di Pasqua mia nonna mi preparava sempre delle brioches buonissime e forse per questo associo l'arrivo della primavera, del sole tiepido con il profumo e la fragranza della pasta brioche. Facendo qualche giro per siti vari ho visto una bellissima ricetta ed ho deciso di provarla. E' nota come brioche angelica delle sorelle Simili (la ricetta si può trovare qui) dove viene riportato anche il procedimento per creare l'intreccio. La ricetta originale prevede le gocce di cioccolato ma io ho messo l'uvetta sultanina fatta rinvenire in acqua perchè ai miei bimbi piace molto. Qui qualche foto degli intrecci... ...e qui prima di infornarla!!! Ottima anche la glassa preparata con 125 g di zucchero a velo e un albume. L'unica accortenza è quella di metterla appena sulla brioche appena sfornata (in modo che l'albume si cuoce con il calore!). Il profumo che si sprigiona è davvero buonissimo, mi ricorda la mia infanzia, l'attesa davanti al forno per vedere le brioche che lievitavano pian piano mentre già pregustavo il loro sapore. Con questo dolce partecipo al contest di Aria in cucina Old fashioned Sweetness
Easy to make Sicilian Ricotta Cheesecake with graham cracker crust. Tested Italian cheesecake recipe that can be topped with berries or powdered sugar.
A soft frico is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio. Pure comfort food!
Limoni dolci crema di limoncello
Yes, pasta primavera is an authentic Italian dish. This recipe comes out of the monzù tradition of the noble houses of 18th and 19th century Naples.
La salvia fritta in pastella senza glutine è un'idea originale, semplice ma davvero sfiziosa. Ecco la ricetta
I Panini Fatti in Casa sono dei bocconcini croccanti ideali per accostarsi alla panificazione. Questo impasto per il pane infatti è molto semplice da lavorare e non richiede l'utilizzo della planetaria.
Conoscete i maritozzi? Soffici e golose merende buonissimi da soli, divini farciti con panna e nutella!
I consigli per preparare tre diversi tipi di panettone gastronomico, il principe degli antipasti di Natale
La ricetta del castagnaccio alla toscana, il dolce tipico della cucina toscana, a base di farina di castagne, olio, acqua, uvetta, pinoli e aghi di rosmarino.
Le Meringhe sono una preparazione base della pasticceria classica: dolcetti friabili di albumi e zucchero! Scopri la Ricetta Meringhe perfette!
I cantucci alle mandorle, dolci tipici toscani, sono biscotti croccanti deliziosi perfetti per le feste e facili da preparare a casa.
