Tag: Italian cuisine

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A Mother’s Heart covered in chocolate

With this post I would like to wish all mothers in the world and also to those flown in the sky, since this cake was given me by my dearest aunt, just flying in the sky, when I was pregnant with my daughter.

In fact it is a dessert that you could see in the bakeries of Abruzzo, on the occasion of Easter and Mother’s Day.  I interpreted it a little, because the original recipe don’t have it, I just know that there’s the chocolate dough into small pieces and almonds, so I remade found a recipe in a cookbook that I seemed to fit, I joined the chocolate mixture and almonds and then I covered the surface of chocolate.

When I tasted it, I was surprised because the result was exactly what I hoped : the taste and the interior is exactly like the one true mother’s heart!

A Mother's Heart covered in chocolate
 
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A Mother's Heart covered in chocolate, soft and warm like a mother.
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 150 g of flour type 00
  • 120 g of sugar
  • half a bag of baking powder
  • 70 g of melted butters
  • 3 eggs
  • 60 g almonds
  • 80 g of dark chocolate
For the frosting:
  • 200 g of dark chocolate
  • 40 g of butter
Preparazione
  1. Chop the chocolate with almonds.
  2. Beat eggs with sugar
  3. Combine the melted butter, flour combined with baking powder, almonds and chocolate
  4. Mix well.
  5. If necessary, add a little milk to soften the dough.
  6. Grease the baking pan
  7. Bake at 180 ° C for 25 minutes
Prepare the frosting:
  1. Melt the chocolate with the butter over low heat, then cover the cake with icing.

Best wishes to all mothers in the world!

A Mother's Heart covered in chocolate A Mother's Heart covered in chocolate photo 5 A Mother's Heart covered in chocolate photo 2 A Mother's Heart covered in chocolate photo 4

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Little cooked grain basket

Little cooked grain basket, a delicate and elegant appetizer

Ciaooo ….. An idea to submit an appetizer or a drink.

Ignore the eggs because this note was made on the occasion of Easter, but you can submit what you want … the cooked grain bins, a delicate and elegant appetizer

Baskets to the cooked grain
 
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Baskets to the cooked grain, a delicate and elegant appetizer
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 200 g of cooked grain
  • 100 g of flour type 00
  • 50 g semolina flour for dusting
  • 1 egg
  • 30 g parmesan cheese
  • 80 g of butter
  • a pinch of salt
Preparazione
  1. Crush the grain with a fork, add the egg, salt and soften everything.
  2. Add the cold butter into small pieces Parmesan cheese and flour.
  3. Knead to a smooth dough
  4. Let rest in refrigerator for half an hour
  5. Then proceed to form the bins
  6. Take a bit of dough and fill the muffin tins previously covered with baking paper.
  7. Cook at 200 ° c for 25 minutes until redden a little.
  8. Serve with what you want

 

Baskets to the cooked grain photo 3 Baskets to the cooked grain photo 2

Baskets to the cooked grain

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Salty muffin with zucchini flower

Salty muffin with zucchini flower, good and beautiful receipe!

Salty muffin with zucchini flower
 
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Salty muffin with zucchini flower, good and beautiful in dish
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 6
Ingredienti
  • 4 eggs
  • 40 g parmesan cheese
  • 5-6 zucchini flowers
  • salt to taste
  • parsley enough
  • milk as needed
  • 1 clove of garlic
  • extra virgin olive oil to taste
Preparazione
  1. Separate flowers from zucchini
  2. wash them under running water and deprive them of the petiole
  3. Cut into slices zucchini flowers
  4. In a skillet cook with a little oil and garlic zucchini for 15 minutes
  5. The last 5 minutes add the flowers, leaving someone to put on the stencil.
  6. Blend mixture with a little milk and keep aside
  7. In a bowl beat the eggs with the Parmesan cheese and a pinch of salt
  8. Add mixture of zucchini flowers and parsley smoothie
  9. Put into buttered muffin tins
  10. Bake in the oven for 15 minutes at 200 ° C

 

Salty muffin with zucchini flower Salty muffin with zucchini flower photo 4 Salty muffin with zucchini flower photo 3 Salty muffin with zucchini flower photo 2

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Pasta with salmon cherry tomatoes and zucchini

That silence on the blog … I feel abandoned!

We see that spring has arrived! Well then I color a bit my dishes.

This recipe has not only a beautiful color, it has also a great nutritional level and above all tasty.

Voila, salmon pasta with cherry tomatoes and zucchini, the happiness of my husband:

Pasta with salmon cherry tomatoes and zucchini
 
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Pasta with salmon cherry tomatoes and zucchini, with a great nutritional level and above all tasty
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 150 g salmon fillet filleted
  • 10 cherry tomatoes
  • 1 small zucchini
  • 1 clove of garlic
  • 250 g of pasta
  • parsley to taste
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut the zucchini into small cubes
  2. Cut tomatoes in half
  3. In a wok fry the garlic with a little oil.
  4. Cook for 5 minutes the zucchini and cherry tomatoes
  5. Cut the salmon into chunks, add them to the vegetables and cook for another 10 minutes.
  6. Meanwhile, cook pasta and after drained, toss them in the wok with the sauce of fish.

 

Pasta with salmon cherry tomatoes and zucchini Pasta with salmon cherry tomatoes and zucchini photo 3 Pasta with salmon cherry tomatoes and zucchini photo 2

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Roulade of turkey speck asparagus

Roulade of turkey speck asparagus, delicate tasty and easy to preprare!

Roulade of turkey with speck and asparagus
 
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Roulade of turkey bspeck asparagus, delicate tasty and easy to preprare
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 2
Ingredienti
  • 1 thick slice of turkey
  • 2-3 slices of speck (smoked ham)
  • some asparagus into pieces
  • 1 shallot
  • 1 clove of garlic
  • white wine
  • a few sage leaves
  • enough flour
Preparazione
  1. Cut the asparagus into pieces
  2. Sauté for 10 minutes with a little olive oil and garlic pieces of asparagus
  3. Take a slice of turkey, Arrange the speck, finely diced asparagus, roll up and close with toothpicks.
  4. At this point, switch to the flour.
  5. Take a pan, put oil and fry the shallots finely chopped.
  6. Add the sage and cook the rolls for 20 minutes blending with white wine.

 

Roulade of turkey with speck and asparagus photo 2 Roulade of turkey with speck and asparagus

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Wholemeal cookies with chocolate chips (recipe without eggs)

Today was a raining and then to warm up a little bit what’s better than the oven! Wholemeal cookies with chocolate chips!

It’s some days that my daughter asked me to make cookies and today I satisfied, we made together with what we had.

Since it is the weekend, stocks are scarce, we do not have more eggs and has remained the only whole wheat flour.

So cookies without eggs, whole wheat flour to make them more greedy and a bit of chocolate chips nicely made ​​in the shape of animal:

Wholemeal cookies with chocolate chips (recipe without eggs)
 
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Wholemeal cookies with chocolate chips, recipe without eggs
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of wheat flour + enough for flouring
  • 1 teaspoon of baking powder
  • 1 teaspoon of honey
  • 90 g of sugar cane
  • 50 g of butter
  • 30 g of chocolate drops
  • 100 ml of milk
Preparazione
  1. Combine the yeast with the flour, chop the butter and create a compound crumbly.
  2. Making the fountain in the center and put the sugar honey and begin to knead by combining the milk.
  3. Meanwhile, it also mixes combine the chocolate chips.
  4. Form a compact and homogeneous mixture.
  5. Spread flouring the plan. Cut out desired shapes and place other little drops of chocolate in the cookie.
  6. Bake for 10-15mins at 180 ° C

 

When you remove them from the oven don’t worry if they seem too soft in the cool, they will become fragrant and retain their softness.

Happy weekend!

biscotti integrali gocce cioccolato biscotti integrali gocce cioccolato photo 3 biscotti integrali gocce cioccolato photo 2

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Sweet Muffin with zucchini

Today is raining angain..uff..

Today’s receipe is of my cousin, it’s nice and children like this!

Sweet Muffin with zucchini
 
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Sweet Muffin with zucchini, tenderly natural and good for childrens
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 10
Ingredienti
  • 150 g zucchini
  • 150 g of flour type 00
  • 50 g walnuts
  • 100 g of sugar
  • 80 g of butter
  • 2 eggs
  • 1 tablespoon of coconut grated
  • 3 teaspoons of cinnamon powder
  • half a bag of baking powder
Preparazione
  1. Wash and cut the zucchini into thin strips or those who prefer grater
  2. Mix the yeast with the flour, cinnamon, nuts have been chopped finely and coconut grated
  3. In a bowl, cream the butter with the sugar and add the egg yolks, more work
  4. Beat egg whites until stiff and fold into the mixture of butter and sugar
  5. Combine the flour mixed with the dry ingredients and finally add the courgettes.
  6. Put into molds previously buttered and floured (if they are not in need of silicone)
  7. If the mixture is too dry stretch with a dash of milk.
  8. Bake at 175 ° C for 25 minutes, leaving a small bowl of water in the oven so as not to dry the cakes trope.

The indicative dose is 10 or 12 muffins, depends on the forms.

 

Sweet Muffin with zucchini photo 3 Sweet Muffin with zucchini photo 2 Sweet Muffin with zucchini

 

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Green apple marmalade

Hello!! This is the first marmalade I learnt to do! It’ s my aunt’s receipe! Since last year I made the strawberries’ one http://ricette.donnaecasa.it/rosso-fragola/, here an other marmelade , different from the others:

Green apple marmalade
 
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Green apple marmalde, jam refreshed by the flavor of green apples
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1kg of green apples
  • 500 g of sugar cane
  • lemon juice
Preparazione
  1. Peel the apples and cut into cubes.
  2. Put them in a large pot with a bit 'of lemon juice and water
  3. bring to a boil.
  4. After 5 minutes, add the sugar and turn vigorously
  5. Cook the jam at least an hour and a half.
  6. Sterilize the jars in the dishwasher ..
  7. When and 'still hot put it into jars, seal and boil for 5 minutes.
  8. Allow the jars to cool the water to boil

Ciaooo

green apples marmalade green apples marmalade photo 2

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
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rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

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Omelette with muffin form

Have you spent good April 25? We had an usual day weekly.

This is a simply and curious idea to present the omelette, which is selling like hotcakes even with children, then it is baked so healthy.

More than a recipe (since everybody do it) is simply an idea .. here’s the omelet muffin version:

Omelette with muffin form
 
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Omelette with muggin form, a alternative form to the usual omelette
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 6
Ingredienti
  • 3 eggs
  • 2 egg whites
  • 50 g of cheese
  • salt to taste
  • parsley to taste
  • pepper
Preparazione
  1. Beat the eggs with egg whites
  2. add cheese
  3. Season with salt and sprinkle with parsley
  4. Bake at 200 ° c for 15 mins
  5. Serve sprinkled with pepper
Note
You can pick whatever you want, insert vegetables, ham, cheese etc. ....

 

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Pasta saffron zucchini

Hello everybody! here a simply receipe but very yummy!!!

 

Pasta saffron zucchini
 
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pasta saffron zucchini, yellow-colored pasta enriched by green zucchini. Delicate and delicious
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g pasta (type fusilli)
  • 1 large or 2 small zucchini
  • 1 clove of garlic
  • 1 sachet of saffron
  • salt and pepper to taste
  • extra virgin olive oil
Preparazione
  1. Wash and dice zucchini, cook for a score with a bit of olive oil and a clove of garlic, occasionally adding water if necessary.
  2. Cook pasta
  3. Dissolve the saffron in a little water from pasta.
  4. Drain the pasta and toss in the sauce zucchini pouring saffron dissolved.
  5. Sprinkle with pepper and serve.

 

Pasta saffron zucchini Pasta saffron zucchini photo 2

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Centerpiece of semolina bread

As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.

This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made ​​from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:

Centerpiece of semolina bread
 
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Centerpiece of semolina bread
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 400 g of semolina flour
  • 12 g of yeast
  • 25 ml of oil
  • 250 ml of water
  • 1 teaspoon of salt and one of sugar
Preparazione
  1. Combine the salt and sugar to flour
  2. Dissolve the yeast in a little water
  3. Place the flour
  4. put the dissolved yeast in the center and the oil
  5. Begin to knead and add more water
  6. Knead to form homogeneous un'impasto
  7. Let rise 4-5 hours in warm, dry place (I do overnight)
  8. At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
  9. Roll each strip and then take them all and rolling it on themselves to form a crown.
  10. With the cut ends form a ball and place it in the center.
  11. Let the loaf rise for another hour.
  12. Brush the surface with oil and sprinkle with poppy seeds.
  13. Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
  14. Place a bowl of water in the oven

As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!

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