Tag: Dough

Spoleto Crescenda cake, the carnival dessert you’ve never eaten. Better than caprese with just one dough – Gordon Ramsay’s version

crescenda


crescenda

Spoleto’s Crescenda is a cake which is traditionally prepared during the Carnival period. If you want to offer something different and surprise your guests, this is truly the recipe for you. The beauty of this dish is fully revealed when cut: in fact, they form during cooking three layers. The base will be more compact and frothy, the center creamy and pudding-like, and finally the upper part soft and soft. This diversification is created directly in the oven, you will only have to prepare the dough. In the past, breadcrumbs, pecorino cheese and sweetened chicken broth were used, but today we see it in the updated version.

Spoleto crescenda cake

Crescenda ingredients

  • eggs 4
  • sugar 70 g
  • milk 500 ml
  • 00 flour 50 g
  • amaretti biscuits 200 g
  • dark chocolate 100 g
  • amaretto liqueur 50 g
  • lemon zest 1

Preparation

The first thing to do to prepare Spoleto’s Crescenda cake is to blend the amaretti until they crumble well. Separate the yolks from the whites into two bowls. Whip the egg whites in snow and keep aside. Beat the egg yolks with the sugar until the mixture is light and fluffy. Melt the chocolate in a bain-marie and add it to the egg yolk mixture. Also add the other ingredients liquids: amaretto liqueur, milk and grated lemon zest. Now add the flour and crumbled amaretti biscuits. Lastincorporate the whipped egg whites.

Cover the mold with baking paper. Pour the mixture into the mold and cook 180 degrees for 60 minutes. Your Spoleto crescenda cake ready. Let it cool before serving. If you want, you can also sprinkle it with bitter cocoa and decorate it with amaretti biscuits on the surface. But she is at the first cut that you will see the magic. Despite the single dough, stratification will have occurred during cooking. Beautiful to look at and excellent to eat. Enjoy your meal.

Read also: Aunt Lucia’s apple pie, the best there is. The ancient recipe that is handed down only from mother to daughter

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Meat Monachine, the most tender Sicilian meatballs, made like this they melt in your mouth. What is added to the dough – Gordon Ramsay’s version

meat nuns


meat nuns

Monachine or monachina meatballs they are a very good traditional Sicilian recipe, especially suitable for making the little ones happy. These are small meatballs that have the main ingredient veal. They are perfect to prepare in this winter period. The reason is simple: they are cooked in the broth together with the potatoes. The stewed result is soft and warm at the same time. So you can prepare them for lunch, but also at dinner, when you have some broth left over and you want to warm up your family in the right way. Or you can use the dice to speed things up.

Monachina meatballs

Ingredients

  • minced veal meat 500 g
  • broth 500 ml
  • water 200 ml
  • eggs 2
  • grain 60 g
  • breadcrumbs 30 g
  • salt 1 pinch
  • pepper
  • nutmeg
  • potatoes 500 g
  • garlic 1 clove
  • extra virgin olive oil
  • parsley

Preparation

The first thing to do to prepare Monachina meatballs it’s the dough. In a bowl, combine the first ingredients: the minced meat, the eggs and the grated parmesan and begin to mix. With the hands. Also add the chopped parsley, breadcrumbs, salt, pepper and nutmeg. Complete with the crushed garlic and process until obtained a homogeneous mixture. Form your meatballs and set aside. Let’s move on to potatoes. Peel them and cut them into chunks. Heat a round of extra virgin olive oil and brown the potatoes for a few minutes.

Cover with half a ladle of water and the stock cube. If you have the ready-made broth use that directly. Cover and heat. When it is hot, add the meatballs. Pour the remaining water, add salt and leave cook for 15 minutes. Stir occasionally. The meatballs must become very firm. Serve distributing well meatballs, broth and potatoes. Complete with a drizzle of raw extra virgin olive oil. Your Monachina meatballs they are ready. Enjoy your meal.

Read also: Benedetta’s octopus meatballs, so tender they will melt in your mouth. The original and tasty idea

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Sweet rice pancakes, Carnival sweets better than the classic ones with a very simple dough with rice. Very good – Gordon Ramsay’s version

Fried Rice


Fried Rice

Rice pancakes They are a very good and traditional recipe. This is a dessert that is offered in some regions for St. Joseph’s Day, but in other cases it is also presented on Carnival. In this case we present the recipe for the well-known and famous masquerade party, which is already knocking on our doors. In fact, we are already finding it in all supermarkets and bakeries the chatter seasoned in any way. But if you want to offer something different to your guests, this is the dish for you. Let’s see how they are prepared and what the ingredients are for this delicious dish.

Sweet rice pancakes

Rice pancake ingredients

  • rice 200 g
  • milk 1 l
  • butter 2 nuts
  • lemon 1
  • eggs 6
  • flour 100 g
  • seed oil 1 l
  • sultanas
  • waterfall
  • Holy wine
  • vanilla icing sugar

Preparation of rice pancakes

The first thing to do to prepare sweet rice pancakes is to combine the first ingredients in a pan: milk, a glass of water, a couple of spoons of butter, lemon peel, and the original rice. Light the fire and, on low flame, let it cook until the rice has completely absorbed the liquid. Transfer to a bowl and leave to rest in the fridge too For a night. Once the time has passed you can continue with the preparation.

The next day, add a pinch of salt, the egg yolks, the raisins found in the vin santo (and part of the latter) and the flour. Jumbled up everything and let it rest for 3 hours in the fridge. After resting, gently fold in the whipped egg whites. Dip the mixture, spoonfuls, into the hot oil. Leave to brown. Drain on absorbent paper to eliminate excess grease and pass in granulated sugar. Your sweet rice pancakes they are ready.

READ ALSO—> Benedetta’s cod fritters, the crunchy and tasty aperitif for the Christmas holidays with the secret to a perfect batter

Fried Rice

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