Tag: Recipes with step by step photos

the original recipe (with printable lily!) – Gordon Ramsay’s version

There Florentine Schiacciata it’s a typical dessert of the Carnival from the city of Florence . It’s about a Cake from the rectangular shapeof the thickness of 3cm, fluffy And orange scented. Whose particularity is that, once baked, it comes decorated with powdered sugar And cocoa with one Lily-shaped stencil, symbol of Florence; which gives the traditional look of the real Florentine Schiacciata! From do not confuse with the Schiacciata with oil, Tuscan savory focaccia!

A unique goodness That was born around 1800 with the name of ‘Schiacciata delle Murate’; because it was prepared by nuns of the Murate convent in via Ghibellina a Florence. Next, to this simple version have been added different variationsincluding the Florentine Schiacciata filled of Chantilly Cream or cream. If you want prepare it at homehere is the best one for you Original recipe from the Florentine Schiacciata taken from the Tuscan regional pastry manual. Enriched with many Advice illustrated with step by step photos from the Florentine grandmother of a friend of mine. Not only! In the process you find too stencils of the Lily of Florence ; that you can download, print And cut out to decorate and obtain a Florentine-style flatbread perfect own like the pastry shop! It is a easy dessert which it does not entail no difficulty and believe me too very fast. Once all the ingredients have been whisked together, all you have to do is pour them in rectangular mold and bake in the oven and wait for the cooling before decoration. This year together with Chiacchiere (or rather Chickpeas Tuscan style!) and Castagnole; try preparing the Florentine Schiacciata too! Gorgeous and chicI’m sure that will provide added value to yours Carnival table for dessert or as a snack.

Discover also:

Schiacciata with grapes (typical sweet focaccia of Tuscan cuisine)

Florentine Schiacciata recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes + cooling	25 minutes	55 minutes


Bass	Italian	310 Kcal

Ingredients

Quantity for 8 people – 1 baking tray 20 x 26 cm
200 g of 00 flour 160 g of sugar 2 eggs 60 g of milk 30 g of sunflower seed oil finely grated peel of one orange + filtered juice 1 sachet of baking powder (16 g) vanilla (1 berry or seeds from a pod or 1 sachet) a pinch of salt icing sugar for garnish 2 tablespoons of bitter cocoa powder for garnish

Quantity for 8 people – 1 baking tray 20 x 26 cm

200 g of 00 flour

160 g of sugar

2 eggs

60 g of milk

30 g of sunflower seed oil

finely grated peel of one orange + filtered juice

1 sachet of baking powder (16 g)

vanilla (1 berry or seeds from a pod or 1 sachet)

a pinch of salt

icing sugar for garnish

2 tablespoons of bitter cocoa powder for garnish

Method

How to make Florentine Schiacciata

First of all, whip the eggs with the sugar, vanilla and orange peel with an electric whisk for 2 minutes, until the mixture becomes frothy and very light.

Then slowly add, always whipping with an electric whisk: the milk, the oil and the filtered orange juice.

Finally add the flour, milk, oil, orange juice and perfectly sifted yeast.

the dough must be smooth and free of lumps:

Florentine Schiacciata dough - Recipe by Tavolartegusto

Finally, pour the imapsto into a buttered or oiled and perfectly floured baking pan

baking tray for Florentine flatbread - Recipe by Tavolartegusto

Then cook your Florentine Schiacciata in a very hot static oven at 180 for about 20 – 25 minutes. If you are using a fan oven, set it to 160 and always cook for 20 – 25 minutes.

Warning: always do the toothpick test. it should not be burnt, but golden and soft.

Remove from the oven and turn out onto a wire rack. Let cool completely.

How to decorate Florentine Schiacciata

First of all, download it printable lily stencil in the link below:

Lily of Florence to decorate the Schiacciata fiorentina

Then print the lily and cut out the inside of the black shape so as to find a real stencil:

decorate the Florentine Schiacciata - Recipe by Tavolartegusto

Then sprinkle with icing sugar and sift it well.

Finally place the lily stencil on the cake, sprinkle with perfectly sifted cocoa without exaggerating with the quantities.

Finally, lift the stencil very delicately so as not to deform the decoration.

And here’s yours ready Florentine Schiacciata

Florentine flatbread - Recipe by Tavolartegusto

A soft and fragrant Florentine Schiacciata!

Florentine flatbread recipe - Recipe by Tavolartegusto

storage

It keeps perfectly for 3 days if well sealed in film.

My advice is to seal it in cling film as soon as it has cooled without decoration and decorate it when serving.

Once decorated, leave it at room temperature, covered with a cake dome.

Also discover all the other Carnival sweets

Recipe and tricks for a very creamy filling! – Gordon Ramsay’s version

There Nutella pizza and the sweet version made with soft leavened dough of Pizza; cooked and stuffed with Nutella! A stratospheric goodness who sees the combination basic greedy fluffy from the toasted bottom of the pizza with the hot nutella And very creamy!

Saturday night, it was a loaf left over of Margaret; there desire for something good it was imminent, so, I cooked it classic flour base, waterfall And yeastin round shape with the double cooking method, plate + oven. You can also make one pan pizza with nutella or gods panzerotti with nutella . When they saw it arrive at the table, basically they all competed whoever eats the last slice! It’s about a Very easy recipe ; but be careful, read the procedure carefully where I leave you gods Useful tricks to have one fluid fillingvery creamy and does not dry out!

The Nutella pizza is excellent not just freshly bakedfor a snacka dessert at the end of the meal a buffet or birthday party! If you have a few slices left over, it’s delicious the next day too at breakfast, perhaps with a hot milk or coffee! Try it soon it will become there children’s favorite and not only!

Discover also:

the Nutella tart (all the tricks to have it creamy inside)

Nutella Pizza Recipe

Ingredients:

For the base:

300 g of plain flour

200 g of manitoba flour

400g of water

3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast ( if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast)

1 tablespoon extra virgin olive oil

11 g of salt

1/2 teaspoon sugar

For the filling:

How to make Pizza with Nutella

First of all, make the PIZZA DOUGH, alternatively ready-made dough, fridge or thawed dough is fine.

Then dust the work surface with flour, and divide the dough into 4 loaves of approximately 220 g if you want to make round pizzas of 24 cm each

Roll with floured hands to make the dough round, sprinkle with flour and cover with cling film:

Leave at room temperature to rest for about 40 minutes.

Then take one loaf at a time, start from the center of the loaf and tap with your fingertips to widen it into a circle to a size of about 20 cm. Take care to leave a slightly more swollen edge of about 1 cm:

Finally, once the pizza is rolled out, heat it very hot a plate or 24cm non-stick pan in diameter

Then place the pizza on the hot plate, spreading it out. Leave it on for 1 minute and use a spatula to remove the bottom. You will see that it is already toasted and the crust is swollen.

Then insert the pizza into the static oven already hot at 250° with the entire plate (including the handle, nothing happens for a few minutes) in the highest part of the oven

Leave it closed for 1 and a half minutes

Finally open, add the Nutella, spreading it by spoonfuls only in the central part.

Then insert the pizza with the Nutella into the oven again, this time in the central part and leave for 15 seconds, no more otherwise the filling will harden.

Here’s yours ready Nutella pizza

Nutella pizza in a pan

If you want to make a single large one, you can roll it out like the Pizza on a pan:

first of all, after having folded the dough as explained in the link, dust the surface of the dough with a pinch of flour and dust your hands too.

Then insert the dough directly, pull the sides of the pizza, gently widening them and at the same time touch the center of the pizza delicately with your fingertips, trying not to burst the bubbles. Repeat the operation until all the pizza is spread out in the pan

let it rise for another 30 minutes.

Then cook in a super hot static oven at 250° in the lower part of the oven for 15 minutes, then insert into the middle part and cook for another 7-8 minutes.

Finally, take it out, generously spread the Nutella and insert again. Let cook for 30 seconds on the medium side.

storage

It keeps very well even the next day. Nutella makes it particularly soft.

Self you love this type of preparation also check out my desserts with Nutella!

Spinach risotto (velvety, tasty and also quick!) – Gordon Ramsay’s version

The Spinach rise it’s a vegetarian first course delicious and healthy. Who sees thewinning combination of the rice with them spinach scalded and shakes which become the cream in which the risotto is cooked! I’ll let you imagine it delicious flavour and the divine consistency of this risotto with spinach very creamy And velvety mouth-watering!

Also it is fast too And super easy to be achieved both with fresh spinach if they are in season; or you can create a risotto with frozen spinach. After roasting the green cream is added to the rice and little by little the risotto is cooked with thespinach cooking water. To complete the dish, one creamed with parmesan And extra virgin olive oil! In just over half an hour it is ready on the table to serve!
Heat, comforting, enveloping, together with the pumpkin risotto and the magnificent radicchio risotto; the spinach risotto is also perfect save dinner or lunch for them cold dayswinter! Besides that, a great way to let children eat this vegetable too believe me, they will devour it, as it was for the spinach meatballs! Trust me and prepare it now!

Discover also:

Rice and cabbage (very creamy and enveloping, everything cooks in the pan)

Spinach risotto recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	25 minutes	35 minutes


Bass	Italian	Kcal

Ingredients

Quantity for 4 people
320 g of Vialone Nano or Carnaroli rice 500g of fresh spinach or 400g of frozen spinach 5 tablespoons of extra virgin olive oil (which you can replace with 60 g of butter) 1 clove of garlic (optional) spinach cooking water as broth half a cup of dry white wine salt 2 – 3 tablespoons of parmesan

Quantity for 4 people

320 g of Vialone Nano or Carnaroli rice

500g of fresh spinach or 400g of frozen spinach

5 tablespoons of extra virgin olive oil (which you can replace with 60 g of butter)

1 clove of garlic (optional)

spinach cooking water as broth

half a cup of dry white wine

salt

2 – 3 tablespoons of parmesan

Method

How to make risotto with spinach

First of all, clean the spinach, rinse it and blanch it in plenty of water. they will be ready in 8 – 10 minutes.

If you are using frozen spinach, add the cubes directly into the water and bring to the boil. In this case they will cook in 10 minutes more

Then drain the spinach, taking care to conserve the cooking water and blend it into a cream before cutting it into pieces.

In the meantime, peel the garlic and fry in a large pan with 1 tablespoon of oil.

then add the rice directly to the pan, stir quickly with a spoon and remove the garlic.

Leave to toast for 30 – 40 seconds, then add the white wine.

Finally let the alcohol evaporate completely and add the blended spinach:

how to make spinach risotto - Recipe by Tavolartegusto

Finally, turn and continue cooking over a low heat, gradually adding ladles of spinach cooking water, until the risotto with spinach is cooked.

The result must be creamy, velvety, wave-like. At this point add the salt.

When it is cooked al dente, turn off the heat, add the rest of the extra virgin olive oil and parmesan, mix well and if necessary add a little more boiling broth to increase the creaminess!

Here’s yours ready Spinach rise :

spinach risotto recipe - Recipe by Tavolartegusto

storage

If there is any leftover, keep it in the fridge. The next day you can make Arancini or Supplì! they will come out fabulous!