Tag: Making

Very clever Easter Colomba by Benedetta Rossi, the very quick recipe and the secret to making it super soft and delicious – Gordon Ramsay’s version

quick dove


quick dove

The Easter dove is about to arrive on our tables in all its forms and combinations. One of the most popular desserts of the period, which interested the greatest chefs. Everyone has them a version of it and has now become a valid antagonist of Christmas panettone. But even though the ones on the market are delicious, we are always lovers of them home cooking, the one made with the heart and above all with the genuine ingredients that we know well. Today we follow the recipe of Benedetta Rossi, that for this dessert we wanted to stay classic, but you can enrich the recipe as you prefer.

Easter dove

Ingredients x 6

  • eggs 3
  • 00 flour 350 g
  • sunflower seed oil 90 ml
  • milk 170 ml
  • sugar 170 g
  • lemon zest 1
  • orange peel 1
  • almond flavoring 1 vial
  • instant yeast for savory pies and pizza 15 g
  • almonds
  • granulated sugar

Preparation

The first thing to do to prepare the Easter dove is to separate the egg whites from the yolks into two different bowls. Whip the egg whites until stiff and set aside. Grated the orange and lemon zest and add them to the egg yolks together with the sugar and vanilla flavouring. Mix with an electric whisk, then add the oil and milk. When all liquids Once mixed, you can add the flour, a little at a time. For last the yeast. At this point you can decide whether to further enrich the dessert dough with other ingredients, such as candied fruit or chocolate chips, or leave it simple.

Also add the egg whites, mixing gently so as not to dismantle them. The dough of the dove is ready. Let’s pour it into the mould: in this period you can easily find the one suitable for the doves, the cook used the one to 750 grams. Otherwise, use a normal mold, even if the shape for this preparation is already half successful. Complete on the surface, distributing the granulated sugar and the almonds. Cook at 180 degrees for 40 minutes. Let it cool before serving. Your Easter dove ready. Enjoy your meal.

Read also: Rustic Colomba, to accompany the Easter appetizer. Soft and delicious

quick dove

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Swiss chiacchiere, More crumbly and lighter than ours, With the secret to making them full of bubbles – Gordon Ramsay’s version

Swiss chatter


Swiss chatter

The chatter they are popular all over the world and have also had great success in Switzerland. In the foreign country they are called Fasnachtschüechli, an incredibly difficult name. Better to eat them than pronounce them. And to eat them you can cook them easily at home, without having to travel kilometers and kilometres. In fact, sharing the recipe with us on social media Patriciawho despite living far away does not give up this of ours carnival tradition. This recipe makes them incredibly light and crumbly, a must try.

Swiss chatter

Ingredients x 12 chat

  • eggs 2
  • vegetable cream 35 g
  • granulated sugar 15 g
  • rum 10 ml
  • salt 1 pinch
  • 00 flour 230 g
  • peanut oil
  • powdered sugar

Preparation of Swiss chiacchiere

The first thing to do to prepare the Swiss chatter is to beat the cream, eggs and sugar together in a bowl. Work with the help of a fork until obtained a frothy mixture. At this point add the rum and the pinch of salt and give it another stir. Sift the flour and incorporate it one spoonful at a time, being careful not to form lumps. Knead until you obtain a smooth and homogeneous dough. Cover with cling film and let it rest in the refrigerator for 1 hour. Once the time has passed, we move on to forming the Carnival sweets.

Divide the dough into 12 parts and form 12 dots. Lightly flour the work surface and roll out each ball with a rolling pin. They must be thin as possible. Bring the peanut oil to temperature. Before dipping the chiacchiere, test with a toothpick: if bubbles form immediately when dipping, then it is ready. Dip the sweets and rotate themhelping you with the handle of a ladle, to create the classic bubbles. Drain and transfer to a serving plate, then complete with a nice sprinkling of icing sugar. Your Swiss chatter they are ready.

Pasta al Forno di San Silvestro by Damiano Carrara, the secret to making it stringy and creamy: what is poured on top before baking – Gordon Ramsay’s version

Sicilian baked pasta


Sicilian baked pasta

There Baked Sicilian pasta It represents one of the oldest first courses loved by adults and children. The mix of fried aubergines and cheese in sauce is a real pleasure for the palate. In the following recipe, however, there are further ingredients that enrich the recipe and the flavour: peas, sausage and ricotta. The result will be very satisfying, so much so that you can consider this first course a unique dish. Try preparing it for a family lunch!

Baked Sicilian

Ingredients for 6-7 people

  • 700 g of pasta (preferably ziti or rigatoni)
  • half a kilo of crumbled sausage
  • 300 g of ricotta
  • 100 g of caciocavallo
  • 2 eggs
  • 200 g of boiled peas
  • 700 g of tomato puree
  • 3 tablespoons extract or concentrate
  • 500g of water
  • Extra virgin olive oil, salt, to taste
  • half onion

Preparation

Start by doing the juice with sausage. Brown the sausage in a pan with half a whole onion and two bay leaves. Pour in the red wine, let it evaporate and add the tomato puree, 3 tablespoons of tomato extract or concentrate and half a liter of water. Mix everything well and cook over low heat for at least an hour and a half. The sauce should thicken and flavor well.

Cook in boiling salted water pasta al dente and season with the sauce and grated caciocavallo. In a previously oiled pan, distribute some breadcrumbs and roll out half the dough. At this point, create a layer with the crumbled meat sauce, ricotta, peas and hard-boiled eggs. Add a few more spoonfuls of sauce. Overlay the rest of the pasta and complete with a little sauce and caciocavallo.

Preheat the oven to 180 degrees and cook the Sicilian for 30/35 minutes. Once ready, take out and serve. Enjoy your meal!

Read also: Sicilian fried pasta, it is made with leftover egg-free pasta and is better than an omelette. The secret is to never touch it

Sicilian baked pasta

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