Tag: Recipes with step by step photos

Baked Saltimbocca (lighter version, equally delicious!) – Gordon Ramsay’s version

Baked saltimbocca - Recipe by Tavolartegusto


THE Baked saltimbocca I’m a second course of meat truly exquisite! a modern reinterpretation of the famous Roman Saltimbocca. In this case the thin slices of veal, dried ham And sagethey come baked in the oven; resulting lighter compared to the original version, but equally super delicious! Thanks to slow cooking that enhances every single ingredient!
Baked saltimbocca - Recipe by Tavolartegusto

By now you all know the my passion for cooking slices : from the Pizzaiola, to the creamy chicken strips, to the classic Scaloppine (of which I published the very recent orange version); they always collect a huge success! This time I got it inspiration from one of my favorite dishes thanks to the oven being turned on, I cooked the Saltimbocca in the oven. It’s about a very easy preparation And super fast. Enough few minutes. You can choose chicken or veal, but if you like beef too. They’re preparing without flour ; they cook without butter and it is used only very little oil! The result is extraordinary in terms of softness of the meat And delicate flavour beyond that light. Try them soon and I’m sure you will Baked Roman Saltimbocca they will be included in your favorite second courses! To do and redo as save dinnerbut also for a family lunch! Needless to say, even i children will love them! and if you combine them with the baked potatoes that you loved so much there will be applause!

Baked Saltimbocca recipe

PREPARATION TIMES




Preparation Cooking Total
7 minutes 8 minutes 15 minutes

Cost Kitchen Calories
Bass Italian 242 Kcal

Ingredients





Quantity for 6 pieces

  • 6 thin slices of veal or chicken
  • 3 large slices of raw ham to divide in half or 6 small slices
  • 6 fresh sage leaves
  • 1 drizzle of oil
  • half a cup of dry white wine
  • salt
  • black pepper (optional)

Method

How to make baked Saltimbocca alla Romana

First of all, flatten the slices with a meat tenderizer, if they aren’t already flattened.

Then mix oil, wine, salt and pepper in a bowl, mix well to obtain a fragrant and homogeneous sauce.

Finally, place a sheet of baking paper on a baking tray.

Then dip the slices directly into the oil and wine sauce, massaging both sides well, then place each slice on the baking tray.

Finally, add half a slice of raw ham and a sage leaf to each slice, tying it with a toothpick:

how to make baked saltimbocca - Recipe by Tavolartegusto

Finally, spoon the rest of the oil and wine sauce directly onto all the saltimbocca.

This trick will help keep the meat from drying out! just like baked meatballs

Then cook in a preheated oven at 180° in the middle part for 8 maximum 10 minutes.

Here are yours ready Baked saltimbocca

Baked saltimbocca recipe - Recipe by Tavolartegusto

storage

they are also excellent the following day, you can heat them in the microwave, in the oven or in a pan with a little water.

If you love this dish, discover all the other second courses

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

Florentine Schiacciata original recipe - Recipe by Tavolartegusto


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!

Florentine Schiacciata original recipe - Recipe by Tavolartegusto

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

Cost Kitchen Calories
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

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

Nutella pizza - Recipe by Tavolartegusto


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!

Nutella pizza - Recipe by Tavolartegusto

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:

pizza dough with Nutella - Recipe by Tavolartegusto

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:

how to make nutella pizza - Recipe by Tavolartegusto

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 recipe - Recipe by Tavolartegusto

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

Nutella pizza in a pan - Recipe by Tavolartegusto

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!

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