Lamb Bolognese, such a simple recipe can be made at the table at every opportunity, even for a simple family meal. Tradition has it that this dish definitely not miss the Easter tables, because the lamb has a sacred symbolic value, in addition to being […]
Tiramisu that literally means “Pick Me Up” has become the world’s most famous Italian dessert. The origins are very uncertain because each region would have “invented” this delicacy: for this reason is born a kind of contest between Tuscany, Piedmont, and Veneto.
One of the first version places the birth in the seventeenth century, in Siena, when some confectioners, in anticipation of the arrival of the Grand Duke of Tuscany, Cosimo de’ Medici, decided to make a cake to celebrate his greatness. The cake should reflect the personality of the Grand Duke: he had to be an important and tasty sweet, but at the same time prepared with simple ingredients and, most importantly, it had to be extremely appetizing, since Cosimo literally loved sweets. So it was realized our tiramisu which was then called “the Duke soup”, in honor of Cosimo de’ Medici who brought with him the recipe in Florence making it known throughout Italy. Legend has it also that the “duke’s soup” became the favorite of noble sweet who attributed aphrodisiac and exciting: the name “tiramisu” from here.
Another version, however, He tells that to invent it was a pastry chef Turin in honor of Camillo Benso di Cavour, to support it in its difficult company unify Italy. This better explains the use of ladyfingers originating biscuits typical of Savoy (in Piedmont). Veneto also has its own version about: it seems that the tiramisu was invented in the restaurant “El Toula” of Treviso, at the time located near a brothel for appointments and in fact served to “pull up”. Again today the true place of origin and the circumstances in which it was born this tasty invention remain a mystery.
The Italian dessert is one of the most famous in Italy and around the world. The original recipe for Tiramisu here below is easy and tasty: Here ingredients, preparation step by step, and other ideas to prepare it.
Enjoy our Tiramisu!
The Original Tiramisu Recipe
- 400 gr. Savoiardi cookies
- 1 Tbsp. liqueur (limoncello, strega, vermouth, kahlua or amaretto)
- Espresso coffee or very strong American coffee
- 8 Tbsp. sugar
- 5 Tbsp. bitter cocoa
- 4 eggs
- 200 gr. mascarpone or cream cheese
- 1/4 c. whipping cream (whip separately then blend together)
- Step 1 In a bowl, mix the egg yolks with the sugar until creamy smooth.
- Step 2 Combine egg whites (previously mounted) and also add the mascarpone continuing to mix.
- Step 3 Add a dash of liqueur to the mix (limoncello, strega, vermouth, kahlua or amaretto) and mix again.
- Step 4 Then combine the cream (previously mounted in a separate bowl) and mix thoroughly.
- Step 5 In the meantime, prepare the espresso and lightly sweeten.
- Step 6 Prepare a tray or an aluminum container where to place the tiramisu.
- Step 7 At this point,dunk each Savoiardi or Landyfinger cookie (both on top and on the bottom) and place on the tray, aligning them all either vertically or horizontally to the container.
- Step 8 Put on a layer of cream over the soaked Ladyfingers and sprinkle abundantly with cocoa powder.
- Step 9 Make sure to place each layer of cookies directly over the previous in the same direction.
- Step 10 Continue this until you have completed the cream and ladyfingers.
The first was named “Mastunicola” (Master Nicola), a name that is not appropriate today, as well as being too ‘energetic’, composed of a stuffing of cheese and lard around the 600s, and later with the addition of pork cracklings! So around the 700s the Pizza […]
The Escarole Pizza Pie dish is typically made during the holiday season, but it is not uncommon to savor this wholesome rich, leafy, nutty pie year-round. There are those who love to enrich it with sausage versus the typical anchovies, or those who prefer to have more of the earthy escarole, olive, pine nut mixture versus the bread portion. How will you prefer yours?
This dish was most likely invented to make use of leftovers. For example, in Naples, escarole like broccoli rabe, are considered the queen of green vegetable leaves and are used in traditional recipes, such as Escarole Pizza Pie.
Enjoy our Escarole Pizza Pie!
Escarole Pizza Pie
- Ingredients for the Dough
- 1 Lb of “00” type Flour
- 5 tsp of Extra Virgin Olive Oil
- ½ tsp of Sugar
- ½ tsp salt
- 1 ½ Cups of Water
- 1 tsp of active Dry Yeast
- Ingredients for the Filling
- 4 heads of Escarole, cut to salad size pieces
- 4-5 Anchovies
- 2 Garlic Cloves
- 2 Tblsp of Greek Kalamata Olives, pitted and sliced
- 3 Tblsp Pine nuts, toasted or plain
- 3 Tblsp Golden Raisins
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- Step 1 We start preparing the dough by mixing all the ingredients except the yeast. We form firm dough and then slowly turn in the yeast that was previously dissolved in some water. We work the yeast vigorously in the dough until the it is smooth. The dough goes then placed to “rest” in the refrigerator for 24 hours, covered with a cloth.
- Step 2 The next day we pull the dough from the fridge, we form two loaves, roll them up again in a cloth, and let them rise for another 3 hours.
- Step 3 Now we can wash the cut escarole and then blanche it in salted water for a few seconds. Remove the escarole and leave it to cool in ice water.
- Step 4 At this point we eliminate the excess water squeezing the escarole and passing it in a pan with the oil, garlic, olives, and anchovies.
- Step 5 Once these have cooled together for a couple of minutes, we add in the raisins and pine nuts. Adjust with salt and pepper to taste and let simmer until the mixture has all amalgamated together.
- Step 6 Now we rub oil on a baking sheet and stretch one of the dough balls within and over the pan and then poke some holes in it with a fork here and there.
- Step 7 We then fill it with the escarole mixture, making sure to flatten it and make it even.
- Step 8 Now we can cover with the other dough ball, stretching it to close over the mixture in the pan and pressed in with the dough over the sides to form a crust. Pour some oil over the surface of the pizza and rub it in around the surface of the pie. Let it rise for another two hours.
- Step 9 Then we bake at 425 ° 40 minutes, or until the pie has turned a light golden color.
- Step 10 Let cool a few minutes and then slice into hefty pieces.
- Step 11 Buon Appetito!!
The “Zeppole of San Giuseppe” or the Italian cream puffs of Saint Joseph are a typical dessert of the Italian kitchen, and originate from an old tradition that dates back to the Roman times. According to tradition of the time, after the flight into Egypt with Mary […]