Tag: recipe

Benedetta’s chocolate colomba, the clever recipe that is tastier than the traditional one. Add this vial, it will be very soft – Gordon Ramsay’s version

chocolate dove


chocolate dove

There Benedetta’s chocolate Easter dove it is the delicious and chocolatey version of the classic Easter dove with candied fruit. The basic dough remains the same, but is enriched with chocolate chips and covered with a cocoa glaze on the surface. This is the Easter dessert par excellence, a must on Italian tables during the Holy Week holidays, alongside other classics such as the Neapolitan pastiera and the Sicilian cassata. Try it too and you will see that you will satisfy adults and children alike!

Benedetta’s chocolate dove

Ingredients

  • 3 eggs
  • 350 g of 00 flour
  • 90 g of sunflower seed oil
  • 170 g of milk
  • 150 g of sugar
  • 1 orange for the zest
  • 1 lemon for zest
  • 1 vial of Paneangeli almond aroma
  • 15 g of Instant Yeast Pizzaiolo Savory Pies and Piadine Paneangeli
  • 125 g Paneangeli chocolate chips
  • 125 g of Paneangeli cocoa icing
  • granulated sugar Paneangeli to taste

Preparation

First, separate the egg whites from the yolks and place them in two separate bowls. Whip the egg whites until stiff. In another bowl, combine the sugar with the egg yolks. Add the zest of an orange, a lemon and a vial of Paneangeli almond aroma. Using the whisk, mix all the ingredients and gradually add the seed oil. Pour in the milk and flour little by little, continuing to mix well with the whisk. Add a sachet of Paneangeli Pizzaiolo Yeast and mix well. Next, incorporate the whipped egg whites, gradually adding them to the dough. Add the chocolate chips and mix again.

Transfer thedough in the 750 g pan. Cook in a static oven at 180°C for 40 minutes, or in a fan oven at 170°C for 40 minutes. Once cooked, let the dove cool.
In the meantime, prepare the icing putting water to boil in a saucepan. When it boils, turn off the heat and immerse the package of cocoa icing in the boiling water for 7-8 minutes. Once rested in the water, the icing will have melted and will be ready to be distributed on the dove. Finally, add the granulated sugar to the surface of the icing and then you will be ready to enjoy it.

Read also: Chocolate salami with Easter eggs and leftover Colomba, without cooking. It can be prepared in 10 minutes, very good

chocolate dove

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Etna lemon linguine with Giorgio Locatelli’s secret recipe, Sicily in a bite, super creamy and good – Gordon Ramsay’s version

spaghetti with lemon cream


spaghetti with lemon cream

Etna PGI lemon linguine they are a fragrant and colorful dish with the flavor of Sicily. Today we will see the recipe of Giorgio Locatelli, a chef who has established himself in the panorama of Italian cuisine thanks to his participation in the television program Masterchef as a judge. But not only in Italy, the chef was also the first to obtain one Michelin star outside our peninsula. What distinguishes it is the attention to sustainability, the promotion of always seasonal foods, like this dish, which with every bite makes us feel the Mediterranean on our palate.

Linguine with Etna PGI lemon

Ingredients

  • linguine 120 g
  • breed broth 400 ml
  • chili pepper 1
  • breadcrumbs 2 tbsp
  • anchovies 3 fillets
  • garlic 2 cloves
  • yellow cherry tomatoes 8
  • lemon 1
  • salt
  • pepper
  • chopped parsley 1 tbsp
  • extra virgin olive oil 4 tablespoons

Preparation

The first thing to do to prepare Etna PGI lemon linguine is to heat a spoonful of extra virgin olive oil in a pan. Brown the garlic clove, then add the anchovies and let them melt. Add the breadcrumbs and toast them for 3 minutes. Rinse the cherry tomatoes, cut them in half and set them aside. In another pan, del diameter as large as linguine, heat more extra virgin olive oil together with the other clove of garlic, the chopped chilli pepper and the grated peel of half a lemon. Fry until all the ingredients release their flavor and then remove the garlic.

Drop the linguine directly into the pan. Cover with the breed broth and risotto the pasta, adding more broth if necessary and stirring constantly. After 7 minutes start drying the linguine. Add salt if necessary. Add the cherry tomatoes and a light squeeze of lemon, chopped parsley and extra virgin olive oil. Stir everything and plated, then complete with breadcrumbs on each plate. Your linguine with Etna PGI lemon they are ready. Enjoy your meal.

Read also: Linguine alla Masaniello, the ancient Neapolitan recipe from Osteria da Carmela, tastier and quicker than garlic and oil with water trick

spaghetti with lemon cream
Photo by Francesco Volpe

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Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

ricotta and spinach pizza


How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

ricotta and spinach pizza

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

  • 400 gr of 0 flour
  • 2 gr of brewer’s yeast
  • Half a teaspoon of sugar
  • 200 ml of water
  • A teaspoon of salt
  • 2 spoons of oil
  • 400 gr of fresh spinach
  • 400 gr of sheep’s ricotta
  • 1 egg
  • milk
  • 150 gr of mozzarella

For the dough

  • Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.

  • Mix the mixture a little by hand and add the salt

  • Add two tablespoons of oil and compact the dough until it becomes uniform

  • Cut the dough in half (one half must be larger than the other)

  • Place the dough in the refrigerator overnight

  • Wash and clean the spinach and place them in the refrigerator

  • Take the dough out of the refrigerator two hours beforehand

For the stuffing

  • Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil

  • Add the ricotta and the well-drained mozzarella

  • Beat the egg, add it to the filling and a little salt

  • Mix by crushing all the filling

Assemble the rustic pizza

  • A drizzle of oil in a 32 cm pan

  • preheat the oven to 180 degrees, static mode

  • Roll out two discs of dough, the larger one at the bottom and add the filling on top

  • Close with the smaller disc and if there is any dough left over, make a piadina

  • With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord

  • A drop of oil on the surface and brush with a little beaten egg and a drop of milk

  • Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

  • 400 g of 0 flour
  • 2 g of brewer’s yeast
  • Half a teaspoon of sugar
  • 200ml of water
  • A teaspoon of salt
  • 2 tablespoons of oil
  • 400g of fresh spinach
  • 400 g of sheep’s ricotta
  • 1 egg
  • milk
  • 150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

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