Cuisine

PANETTONE

Ingredients

White flour - 800 g
Yeast - 15 g
Butter - 150 g
Whole egg - 2
Albumi - 4
Sugar - 400 g
Assorted candy - 80 g
Raisins - 50 g
Vanilla sugar - 25 g
Salt - a pinch
Milk - 60 ml

Preparation

The holidays are approaching and as they headed every supermarket shelf a variety of delicacies from all respect including the sovereign of sweets: Panettone and Pandoro! Here's to you the recipe for panettone!

For the preparation, the day before, in a bowl, dissolve the yeast and one quarter of the flour in warm milk.

All'impasto give a rounded shape, cover with towel and let rise in a dry place and not cold, for the entire day after notte.Il return the dough, work it on a long spianatoia with 100 grams of flour and a few drops of warm water, then cover with a napkin and have it rise in a warm place for about 2 hours.

Then repeat the exercise using 100 grams of flour and add enough warm water to make the dough soft and elastic. Do rise to about 3 ore.Far find the raisins in warm water for at least 20 minutes.

Shortly before resuming the mixture to melt the butter in a frying pan over very low flame so that Frigga, by leaving a little 'to grease the cake, then dissolve sugar and a pinch of salt in a little water, always on very low flame, adding, away from the fire, the whole eggs and whites. Butter a baking oven to high and close.

Now return the dough and return to work it with the rest of the flour adding little by little, the butter melted and the mixture of sugar and eggs. Working long the dough towards the end by including the raisins, flour and squeeze well and diced candied fruit. Place in pan, cover with towel and let rise for at least 3 hours.

Turn on the oven and set it on 180 ° C. Place the cake in the oven only when the temperature is just right and have it cook for about 45 minutes or until it is well colored and the surface has become dark. Cool to do it upside down to prevent the raisins and candied be deposited on the bottom.

Cuisine

TIRAMISU'

Ingredients

40 - 60 sticks of sponge cakes
500 g mascarpone
4 eggs
100 g icing sugar
1/8 l coffee
2 cl rum
cocoa

Preparation

Separate egg whites from egg yolks. Beat the whites stiffly, stir yolks and sugar together, mix in the mascarpone. Carefully fold in the beaten egg whites. Soak the sponge cake sticks in coffee blended with rum. Lay the sticks side by side in a pie shell, cover them with the mascarpone mixture, repeat 2 or 3 times, last layer should be mascarpone.

Refrigerate the tiramisu for 2 to 3 hours, sprinkle with cocoa before serving.

Cuisine

THE MILANESA

The milanesa is a common meat dish mostly in Peru, Argentina, Brazil, Chile, Paraguay and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa).


Homemade milanesas.The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name reflecting the original Milanese preparation cotoletta alla milanese, which is similar to the Austrian wiener schnitzel.

A milanesa consists of a thin slice of beef, or sometimes chicken or veal. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in breadcrumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then cook them in the oven as a healthier alternative.

cuisine

BISTECCA ALLA FIORENTINA

A favorite of Tuscan cuisine, bistecca alla fiorentina 'beefsteak Florentine style' consists of a T-bone or porterhouse steak (traditionally taken from either the Chianina or Maremmana breeds of cattle), grilled over a wood or charcoal fire, and seasoned with salt, black pepper, and olive oil. Thickly cut and very large, steaks are often shared between two or more persons. Bistecca is invariably served very rare, sometimes garnished with lemon wedges if not accompanied by red wine; Tuscan beans are the usual side dish.

cuisine

TAGLIATELLE ALLA BOLOGNESE

Original Italian name: Tagliatelle alla Bolognese
Place of origin: Emilia-Romagna, Central Italy


Ingredients for sauce

1 onion, finally chopped
1 carrot, finally chopped
1 celery stick, finally chopped
350 ground beef
50 g belly pork
2 tablespoon extra virgin olive oil
150 ml (2/3 cup) white wine
300 ml tomato puree
2 tablespoon tomato paste
200 ml meat stock
oregano
salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese, to serve

Ingredients for pasta

400 g tagliatelle pasta

Directions

Heat the oil in a large saucepan. Add the chopped onion, carrot and celery and cook gently for about 10 minutes until softened. Add the ground beef and diced belly pork to the pan with vegetables and cook over a medium heat until the meat changes colour, stirring constantly.

Pour over the white wine and stir frequently until it has evaporated. Add the tomato puree and tomato paste, season with oregano, salt and pepper. Pour over a little meat stock and simmer for al least 1, 5 hour over a very low heat.

Cook the tagliatelle. Drain thoroughly. Pour the sauce over the pasta. Garnish with Parmesan cheese and serve at once.

Cuisine

ORECCHIETTE

Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear. In Italian, "ear" is orecchio, so this translates as "little ears". In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 2 cm (¾ inch) in size and looks like a small white dome with a thinner center than edge and a rough surface.

A different, non-domed version is called strascinate. Like most store-bought pasta, all versions of orecchiette are made with only hard wheat flour, water and salt.

The typical regional recipe combines orecchiette with turnip heads. The classic Italian cookbook Il cucchiaio d'argento (now available in an English translation as The silver spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces

cuisine

GNOCCHI

Ingredients
3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil

Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.