Tag Archives: Dessert

Pandoro Recipe With Sourdough (Il Pandoro A Lievitazione Naturale)

Pandoro is a wonderful Christmas cake from Verona. The recipe I am publishing today is very similar to the traditional recipe, however I made some variations in order to use sourdough. In this recipe there is a very long preparation method with several leavening phases, but the most difficult part is when you have to combine the butter with the dough (see step 5). Having said that, it is one of the best plain cakes that I have ever eaten! A quiet day, during the holiday is probably the best time to prepare this cake.

I wish you all a wonderful Christmas and an amazing New Year ❤

Pandoro with sourdough (Italian Traditional Christmas cake)

For 10 servings

Ingredients

440 g sifted manitoba flour (add more if needed), or a strong, highly-refined white bread flour

50 g sourdough

250 g soft butter (keep the butter at room temperature)

a little vanilla extract

2 eggs

4 egg yolks

140 g sugar (+ icing sugar )

water

Notes. You need a large Pandoro mould ( 1 kg capacity), but you can find it easily on Amazon. Use a good dough mixer if you have one, it will make your life a lot easier!

Method.

Day 1.

1. Making the starter. In the evening, prepare the starter with 50 g of yeast with 50 g of flour with a tablespoon of sugar and enough water to make a soft dough. Cover with some cling film and let rise overnight.

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Day 2.

1. First leavening. First thing in the morning, mix the starter with 80 g of flour, a tablespoon of sugar and enough water to make a soft dough. Let rise until the dough has doubled in volume.

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2. Second leavening. Mix the dough with 80 g of flour, a tablespoon of sugar and a little water. Make a soft dough and let rise until it doubles in volume.

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3. Third leavening. In a large bowl whisk the remaining sugar with a little vanilla extract, 2 whole eggs and 4 egg yolks. Then add 30 g of soft butter and 230 g sifted flour (add the flour gradually). Mix well. Now combine the mixture with the dough and knead very well. Add a little bit of flour if needed and let rise until the dough has doubled in volume.

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4. Working the dough (during this operation dust with plenty of flour the rolling pin and the working surface). Take the dough and roll it out with a rolling pin to make a thick rectangular sheet (without pressing too much). Cut the remaining butter into small pieces and place it in the centre of the dough, then fold the sheet of dough to cover the butter. Roll the dough using a rolling pin and fold it again. Roll once more and place the dough in the refrigerator for 15-20 minutes.
Take the dough, roll it out and fold it three times, then roll it again and place it in the fridge for another 15-20 minutes. Now knead the dough for a few minutes and place it in the Pandoro mould (previously buttered).

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5. Fourth leavening. Let rise until the dough reaches the edge of the mould (this will take from 5-6 hours).

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6. Baking. Bake the Pandoro at 180 ° C (356° F) for fifteen minutes, then change the temperature to 160 ° C (320°F) and bake for another 30 minutes. When the Pandoro is ready place it on a rack to cool. Dust with plenty of icing sugar before serving.

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Pandoro (con lievito madre)

Per 10 persone (con stampo da 1 kg) 

Ingredienti

440 g di farina manitoba setacciata (e un po’ di più da aggiungere nelle ultime fasi della ricetta)

50 g di lievito madre

250 g di burro morbido (a temperatura ambiente)

qualche goccia di estratto di vaniglia (o una busta di vanillina)

2 uova

4 tuorli d’uovo

140 g di zucchero (+ lo zucchero a velo)

acqua q. b.

Nota. E’ meglio utilizzare una planetaria per facilitare la lavorazione dell’impasto.

Preparazione.

Il primo giorno.

1. Il lievitino. La sera prima preparate il lievitino unendo 50 g di lievito madre con 50 g di farina, un cucchiaio di zucchero e acqua sufficiente per ottenere un impasto morbido. Coprite con un po’ di pellicola trasparente e lasciate lievitare per tutta la notte.

il secondo giorno.

1. Prima lievitazione. Al mattino, mescolate la pasta lievitata con 80 g di farina, un cucchiaio di zucchero e abbastanza acqua per ottenere un impasto morbido. Poi lasciare lievitare fino a quando la pasta sarà raddoppiata di volume.

2. Seconda lievitazione. Prendete la pasta lievitata e aggiungete 80 g di farina, un cucchiaio di zucchero e un po’ d’acqua. Lavorate gli ingredienti fino ad ottenere un impasto liscio e morbido. Fate lievitare fin quando l’impasto sarà raddoppiato di volume.

3. Terza lievitazione. In una terrina, amalgamate lo zucchero rimasto, con 2 uova intere, 4 tuorli d’uovo e qualche goccia di estratto di vaniglia (o una busta di vanillina). Quindi aggiungete 30 g di burro morbido e 230 g di farina setacciata (da aggiungere gradualmente). Mescolate bene, poi unite la pasta lievitata al composto. Impastate bene, aggiungendo un po’ di farina (se necessario) e poi lasciate lievitare.

4. Lavorazione impasto sfogliato (durante questa operazione infarinate bene il matterello e il piano di lavoro). Prendete la pasta lievitata e stendetela con il matterello per ottenere una sfoglia rettangolare e spessa (senza fare troppa pressione). Tagliate il burro rimasto a pezzetti e mettetelo al centro della pasta, quindi ripiegate la pasta per coprire il burro. Stendete la pasta con il matterello e ripiegatela in tre, poi stendetela ancora  e mettetela nel frigorifero per 15-20 minuti.
Passato il tempo necessario prendete la pasta, stendetela con il matterello e piegatela in tre; poi stendetela ancora e riponetela nel frigorifero per altri 15-20 minuti. Una volta rassodata, lavorate la pasta per qualche minuto e mettetela nello stampo (precedentemente imburrato).

5. Quarta lievitazione. Lasciate lievitare finché la pasta raggiunge il bordo dello stampo (ci vorranno 5-6 ore).

6. La cottura. Cuocete il Pandoro a 180 ° C per il primo quarto d’ora, poi abbassate la temperatura a 160 ° C e cuocete per altri 30 minuti. A cottura terminata, togliete il Pandoro dallo stampo e mettetelo su una griglia a raffreddare. Spolverate con abbondante zucchero a velo prima di servire.

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Cooked Apple “Pudding” With Chocolate Sauce (Gluten-free, Low-fat)

Today we are going to make an easy cooked apple and walnut “pudding ” served with an aromatic cocoa sauce to celebrate the apple season.  This is a refreshing low-fat dessert, easy to make and can be prepared in advance with no problem. In the recipe method I considered an individual portion, but you can make as many as you like, simply doubling the amount of ingredients.

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This recipe is gluten-free and relatively low-fat, however you can make it even lighter by cooking the apple in a little bit of water instead of using butter…But with a small amount of butter it will definitely taste better! 🙂

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I hope you enjoy it! ❤

Cooked apple “pudding” with cocoa sauce.
Ingredients
For 1 serving
1 apple (I used a fuji apple)
1 tablespoon of naturally dark brown sugar
a pinch of cinnamon
two pieces of lemon zest
3 walnuts
a small knob of butter (optional)
water

For the sauce.
a spoonful of naturally brown sugar
half a tablespoon of cocoa powder (actually a little bit more)
1 egg yolk
100 ml of milk

Method.
1. Wash and peel the apple. Cut the apple into chunks, then sauté the fruit with the walnuts, the lemon zest and a pinch of cinnamon in a little bit of butter (only for a few minutes).

2. Add a tablespoon of sugar with one tablespoon of water and cook over a medium heat until the apple is tender.

3. When the apple is ready remove the lemon zests, increase the heat to evaporate the juice and then let cool.

4. Put the cooked apple and walnuts into a mould and store in the refrigerator for about 30 minutes.

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For the cocoa sauce.
1. In a saucepan, whisk half a tablespoon of cocoa powder with an egg yolk and a tablespoon of sugar.

2. Pour the milk gradually and stir. Simmer (stirring slowly and continuously), until you get a thick sauce.

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3. Let cool and serve with the apple “pudding”.

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See also spelt flour apple cake (with no refined sugar and dairy-free) and spelt cake with blackberries and apples

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“Tortino” di mela cotta e noci con salsa al cacao

Ingredienti

Per 1 porzione

1 mela (ho usato una mela fuji)

1 cucchiaio abbondante di zucchero integrale di canna

un pizzico di cannella

due pezzetti di scorza di limone

4 gherigli di noce

una noce di burro (facoltativo)

acqua q. b.

Per la salsa

1 cucchiaio abbondante di zucchero integrale di canna

mezzo cucchiaio di cacao (abbondante)

1 tuorlo d’uovo

100 ml di latte

Preparazione.

1. Lavate e pelate la mela. Tagliate la polpa a dadini e fate rosolare per qualche minuto con i gherigli di noce, le bucce di limone, la cannella e una piccola noce di burro.

2. Aggiungete un cucchiaio abbondante di zucchero integrale di canna con un po’ d’acqua. Lasciate cuocere a fuoco medio-basso fino a quando le mele saranno tenere.

3. Quando le mele saranno pronte, levate le bucce di limone e alzate il fuoco per far ritirare il liquido delle mele. Fate raffreddare.

4. Mettete la polpa della mela con le noci in uno stampino e riponete nel frigorifero per 30 minuti.

Preparazione della salsa al cacao.

1. In un pentolino, mescolate con una frusta mezzo cucchiaio di cacao con un tuorlo d’uovo e un cucchiaio di zucchero integrale di canna.

2. Aggiungete gradualmente il latte e mescolate. Quindi cuocete a fuoco lento per qualche minuto (mescolando lentamente e continuativamente), fino ad ottenere una crema densa.

3. Fate raffreddare la crema e servite con il “tortino” di mela e noci.

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Vedere anche Torta di mele con farina di farro (senza latticini e con il miele) Torta di farro con more e mele

Dark Chocolate Soufflé With Fresh Raspberries

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A melt-in-the-mouth dark chocolate and raspberry soufflé is definitely a wonderful way to indulge during a romantic Valentine’s evening.
I know, making a soufflé for the first time can be a little bit scary, however it is quite a simple dessert to make, despite its reputation….Just remember to handle the soufflé with great care and serve it as soon as it comes out of the oven, otherwise this dessert will lose its lift.

Cooking tip. Grease and chill the soufflé dishes for at least 5 minutes before cooking, then grease again with a little butter before pouring in the soufflé mixture. This operation will prevent the soufflé sticking to the dishes during the cooking process.

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Dark chocolate soufflé with raspberries.

Medium difficulty

Ingredients

Serves 2-3

2 small egg yolks (at room temperature)

3 small egg whites (at room temperature)

60 g dark chocolate (70% cocoa solids)

60 g fresh raspberries, washed and dried (at room temperature)

15 g butter, plus a little bit more for greasing the moulds

45 g honey, or agave syrup

1 teaspoon lemon juice

Method.

1. Melt the chocolate in a bain-marie.

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2. Grease 2-3 soufflé moulds (8 cm in diameter, or larger if you use only 2).

3. Stirring gently, add the butter and the honey to the melted chocolate. Let cool a little.

4. Add the egg yolks and then the raspberries, crushing them lightly using a fork. Mix well.

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5. Separately, whip the egg whites with a teaspoon of lemon juice (the lemon juice will help the whipping process).

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6. Combine the whipped egg whites with the other ingredients. Mix all the ingredients gently using a spatula.

7. Fill the moulds up to 2/3 and bake at 160 ° C for 20 minutes. Garnish with fresh raspberries and serve immediately.

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Soufflé di cioccolato ai lamponi.

Media difficoltà

Ingredienti

Per 2-3 persone

2 tuorli piccoli (a temperatura ambente)

3 albumi piccoli (a temperatura ambiente)

60 g di cioccolato findente al 70 %

60 g di lamponi freschi (a temperatura ambiente)

15 g di burro e un po’ di più per imburrare gli stampi

45 g di miele (oppure sciroppo d’agave)

1 cucchiaino di succo di limone (per montare meglio gli albumi)

Preparazione.

1. Fate sciogliere il cioccolato a bagnomaria.

2. Imburrate 2-3 stampini da soufflé di circa 8 cm di diametro (o anche un po’ più grandi, se ne usate solo due).

3. Unite il miele e il burro al cioccolato sciolto, mescolando dolcemente. Lasciate intiepidire.

4. Aggiungete gradualmente anche i tuorli e i lamponi. Schiacciate leggermente i lamponi con una forchetta e mescolate bene.

5. A parte, montate a neve gli albumi con un cucchiaino di succo di limone.

6. Unite gli albumi montati agli altri ingredienti, mescolando delicatamente dal basso verso l’alto.

7. Riempite gli stampini fino a 2/3 e infornate a 160° C per 20 minuti. Guarnite con dei lamponi freschi e servite subito.

Cranberry And White Chocolate Pandolce

Pandolce is a wonderful Genoese Christmas cake, traditionally made with raisins, candied fruits and pine nuts; so simple but rich in flavours, because we use only the best quality ingredients.

Cranberry, white chocolate and hazelnut Pandolce

For this Christmas I prepared (as usual) my own version, giving a foodfulife twist to the traditional recipe! I made a Pandolce packed with delicious cranberries, white chocolate and hazelnuts. This dessert is sweet bread (actually more like a cookie dough), perfect if you want to surprise your guests with something truly special for Christmas!

Believe me, it doesn’t get any better than this!

Cranberry, white chocolate and hazelnut Pandolce

If you prefer something a little less rich but still delicious, you can try my Chocolate and hazelnut Pandolce, made with dark chocolate and with less sugar and a little less butter.

Cranberry, white chocolate and hazelnut Pandolce

Cranberry and white chocolate Pandolce.

Preparation time: 15 minutes + the resting time

Cooking time: 50 minutes

Ingredients

For 8-10 servings

220 g Manitoba flour (that you can replace with whole spelt flour, or any strong flour)

100 g unbleached all purpose flour

80 g soft butter

60 g milk

1 egg

1 and a half tablespoons of honey

70 g brown sugar

grated zest of 1 organic lemon

2 tablespoons rum

1 teaspoon baking powder

1 teaspoon baking soda

a few drops of vanilla essence

150 g shelled and roasted hazelnuts (whole)

100 g white chocolate, cut into pieces and frozen (that you can replace with dark chocolate)

100 g dried cranberries

icing sugar to taste

tip. Freeze the white chocolate before making the cake, otherwise it will melt too much during the cooking time.

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Method.

1. Mix the softened butter with the brown sugar and the egg, then add the honey and 60 g of milk. Add two tablespoons of rum, two drops of vanilla essence, then stir until the mixture is soft and creamy.

2. Separately, mix the two flours with the baking soda and the baking powder; then add the hazelnuts, the zest of a lemon, the white chocolate and the cranberries. Combine these ingredients with the creamy mixture.

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3. Knead well, adding a little bit of flour to prevent the dough from sticking to your hands and place in the refrigerator for 15 minutes.

4. Line the base of an oven tray with baking paper, then place and shape the Pandolce on the tray.

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5. Bake in a preheated oven at 170 ° C/388°F  (with the fan running) for 50 minutes.

 Note. The oven door must remain slightly open during the entire cooking time to release the steam (you can do that by placing a metal object, like a padlock, between the door and the oven, in order to live a 1-2 cm gap).

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Cranberry, white chocolate and hazelnut Pandolce

6. Let the Pandolce cool completely, then dust with plenty of icing sugar.

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

Cranberry, white chocolate and hazelnut Pandolce

Pandolce con mirtilli rossi e cioccolato bianco.

Preparazione: 15 minuti + il riposo

Cottura: 50 minuti

Ingredienti

Per 8-10 servings

220 g di manitoba (che potete sostituire con farina integrale di farro)

100 g di farina 00

80 g di burro morbido

60 g di latte

1 uovo

1 cucchiaio e mezzo di miele

70 g di zucchero di canna

la scorza grattugiata di un limone, non trattato

2 cucchiai di rum

1 cucchiaino di lievito per dolci

1 cucchiaino di bicarbonato

qualche goccia di essenza di vaniglia

150 g di nocciole tostate intere, senza buccia

100 g di cioccolato bianco, rotto in pezzi e surgelato (che potete sostituire con il cioccolato fondente)

100 g di mirtilli rossi essiccati (cranberries)

zucchero a velo q. b.

Nota.

Congelate il cioccolato bianco per evitare che si sciolga troppo durante la cottura.

Preparazione.

1. Amalgamate bene il burro con lo zucchero e l’uovo. Aggiungete 60 g di latte, il rum, l’essenza di vaniglia e un cucchiaio e mezzo di miele, poi mescolate fino ad ottenere un impasto cremoso.

2. Separatamente, mischiate le farine e poi aggiungete le nocciole, i mirtilli rossi, il cioccolato bianco (surgelato), la scorza di un limone, il bicarbonato e il lievito. Mescolate tutti gli ingredienti insieme, unendo l’impasto asciutto a quello cremoso.

3. Amalgamate bene, aggiungendo un po’ di farina per evitare che l’impasto si appiccichi alle mani, poi lasciate riposare nel frigorifero per 15 minuti.

4. Ricoprite la teglia con la carta da forno, poi mettete l’impasto sulla teglia e date la forma al Pandolce.

5. Infornate quindi a 170°C per 50 minuti (con la ventola in funzione).

Nota. La porta del forno deve restare socchiusa (con una fessura di 1 o 2 cm), in modo da far uscire il vapore (potete posizionare un oggetto di metallo, ad esempio un lucchetto, tra la porta e il forno).

6. Fate raffreddare completamente, poi decorate il Pandolce con abbondante zucchero a velo.

Cranberry, white chocolate and hazelnut Pandolce

How To Make (Almost) Perfect Meringues

The basics.
A meringue is basically made with two ingredients: sugar and egg whites.
In Italian cuisine we often use three types of meringue: the classic, the French or Italian meringue.
While the classic and French meringues are both baked, the Italian meringue is usually pasteurised (“cooked” at a very low temperature) by adding hot sugar syrup during the preparation process and it is generally used in creamy desserts or cake decorations/ fillings.

How to make perfect meringues

Classic or French meringue?
The main difference between French and classic meringues is in the preparation methods. In fact, both these meringues are made with the same ingredients and cooking methods, but they differ in the way in which the sugar is added to the recipe and (slightly) in their final consistency. In the classic meringue the sugar is added at the end of the process, incorporating the sugar with a spatula when the egg whites are firmly whipped; while in the French meringue the sugar is added gradually during the whipping process.

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In this article we will see the preparation process for the French meringue, which is quite light and crispy.

How to make perfect meringues

…And yes, it’s hard to get it right, but not impossible!

Basic French meringue recipe.

Preparation time: 10 minutes

Cooking time: 3 hours

Ingredients

For 25 meringues (two oven trays)

100 g egg whites

200 g granulated sugar (use icing sugar for a finer grain)

How to make perfect meringues

Method.

1. Using an electric beater, beat the egg whites with 1/3 of sugar (about 66 g) starting with a medium-low power.

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2. Once the egg whites have doubled in volume, add another 1/3 of sugar and beat at a medium-high power.

How to make perfect meringues

3. When the egg whites are almost stiff, add the rest of the sugar and continue to beat until the mixture is thick and glossy.

How to make perfect meringues

How to make perfect meringues

4. Line the base of an oven tray with baking paper, then, using a piping bag, make the meringues (5 cm wide x 3 cm thick).

How to make perfect meringues

How to make perfect meringues

5. Bake at 85-100° C ( 185- 212°F) for 3 hours (the cooking time depends also on the oven you use). Let cool completely on wire rack and then place in a airtight container.

How to make perfect meringues

How to make perfect meringues

How to make perfect meringues

A few things to keep in mind…

About the ingredients.

1. As a basic rule, the weight of the sugar must be double compared to that of the egg whites.

2. You can add something a little acidic, like lemon juice, to help the whipping process. The doses: use 1/2 a teaspoon of lemon juice for 100 g of egg whites.

3. It is possible to add a little cornstarch in order to better maintain the shape of the meringues during the cooking process.

4. Don’t add any salt because it won’t help the whipping process. Some recipes might suggest the opposite, but it is not correct.

About the preparation method.

1. Separate the egg whites from the yolks well, even small traces of egg yolk will compromise the end result.

2. The equipment used during the whipping process should have been properly cleaned, dried and possibly quite cold. All these elements will help you to achieve the perfect meringue!

About the cooking method.

1. Cook the meringues at a very low temperature to avoid any changes in colour or cracks on the surface (basically the meringues have to dry out slowly in the oven). Best cooking temperature: 85 -100 ° C ( 185- 212°F).

2. If you want to dry the meringues completely, to preserve them for longer, you can leave them in the oven (turned off) for a few hours, after the cooking process.

How to make perfect meringues

Ricetta base per la meringa francese.

Tempo di preparazione: 10 minuti

Tempo di cottura: 3 ore

Ingredienti

Per 25 meringhe (per 2 teglie rettangolari)

100 g di albumi

200 g di zucchero semolato (potete usare zucchero a velo per una meringa con grana più fine)

Preparazione.

1. Con uno sbattitore elettrico (utilizzando una potenza medio-bassa), incominciate a montare gli albumi con 1/3 di zucchero (circa 66 g).

2. Quando gli albumi saranno raddoppiati di volume, aggiungete ancora 1/3 di zucchero e aumentate la potenza.

3. Ad albumi quasi montati a neve, aggiungere il resto dello zucchero e continuare a montare fino ad ottenere un composto denso e lucido.

4. Ricoprite la base di una teglia con carta da forno, poi, utilizzando un sac à poche, date la forma alle meringhe (5 cm di larghezza x 3 cm di altezza).

5. Infornare a 85-100 ° C per 3 ore (il tempo di cottura però dipende dal forno utilizzato). Fate raffreddare bene, poi conservate le meringhe in un contenitore a chiusura ermetica.

Note.

Per gli ingredienti.

1. Come regola generale, il peso dello zucchero deve essere il doppio di quello degli albumi.

2. Si può utilizzare del succo di limone per far montare meglio gli albumi. Dosi consigliate: 1/2 cucchiaino di succo di limone per 100 g di albumi.

3. Aggiungendo un po ‘ di amido di mais le meringhe manterranno meglio la forma durante la cottura.

4. Il sale non aiuta a montare meglio gli albumi, se potete non utilizzatelo.

Per la preparazione.

1. Separate bene gli albumi dai i tuorli, perché piccole tracce di tuorlo possono compromettere il risultato finale.

2. L’ attrezzatura deve essere pulita, asciugata e possibilmente fredda.

Per la cottura.

1. Le meringhe devono cuocere a temperatura molto bassa per evitare un cambiamento di colore o la formazione di piccole crepe sulla superficie. La temperatura di cottura più indicata è tra 85-100 ° C.

2. Le meringhe si conservano a lungo quando sono molto asciutte. A cottura terminata, potete lasciare le meringhe nel forno per qualche ora  per farle asciugare completamente.

How to make perfect meringues

Traditional Recipe: Sicilian Almond Biscuits With Candied Cherries (Pasticcini Alle Mandorle)

These Sicilian biscuits (or small pastries) are gluten-free, dairy-free, delicious and very easy to prepare! It is better to use a piping bag to shape the biscuits, but if you don’t have one, you can roll out the dough with your hands to make small balls and then press them with your fingers, to obtain a cookie-like shape.

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The dough needs, at least, 30 minutes of resting time, however they will taste even better if you leave them to rest in the fridge overnight. Traditionally, we garnish these biscuits with candied cherries or almonds, so if you want you can use both. Here I prepared some of these delicious pastries with my mother, I hope you enjoy the recipe!

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Biscuits with almonds and candied cherries.

Preparation and cooking time: 25 minutes + resting time

Difficulty: Easy

Ingredients

For two oven trays

3 egg whites

80 g sugar

200 g almonds, shelled and finely chopped

candied cherries

a few drops of almond flavouring, or some orange zest (optional)

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Method.

1. Grind the almonds with the sugar, using a food processor.

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2. Combine the egg whites with the almond mixture and the flavourings, then put the dough in the refrigerator for at least 30 minutes.

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3. Using a piping bag, shape the biscuits and then garnish with candied cherries.

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4. Bake at 180 ° C (356° F) until golden.

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Dolcetti alle mandorle con ciliegie candite.

Preparazione e cottura: 25 minutes + il riposo

Difficoltà : Facile

Ingredienti

Per 2 teglie rettangolari di media grandezza.

3 chiari d’uova

80 g di zucchero

200 g di mandorle sgusciate e tritate finemente

ciliegie candite q. b.

1 qualche goccia di aroma di mandorle, oppure una scorretta di arancia tritata (facoltativo)

Preparazione.

1. Tritate finemente le mandorle con lo zucchero.

2. Mescolate i chiari d’uova con le mandorle tritate, lo zucchero e gli aromi. Mettete il composto a riposare in frigorifero per almeno 30 minuti.

3. Usando il sac à poche, date la forma ai pasticcini (oppure formate delle palline e schiacciatele leggermente con le dita).

4. Guarnite i pasticcini con le ciliegie candite, poi infornate a 180° C fino ad ottenere dei dolcetti dorati.

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Traditional Recipe: Torta Della Nonna (Grandma’s Pie)

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Torta Della Nonna (Grandma’s Pie) is a delicious and delicate pie made with a soft shortcrust pastry and filled with plenty of thick Italian custard (Crema Pasticciera) and garnished with lots of pine nuts and icing sugar. It’s a Florentine recipe, but is also quite popular in Liguria; in fact many bakeries and coffee shops make this wonderful cake in Genoa. I thought it might be difficult for you to come and have a taste so here is the recipe for you to enjoy! 🙂

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Tips.

1. It can be quite a difficult to cover the pie with the thin layer of pastry, but you can simplify the recipe using only one layer of shortcrust for the pie case.

2. You might need less custard to fill the pie crust, I used a little less.

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Torta Della Nonna.

Preparation time: 50 minutes + resting time

Cooking time: 40 minutes

Medium difficulty

Ingredients

For the pastry (with the ingredients listed here, follow the method in this recipe)

350 g sifted flour

165 g butter

165 g of sugar

3 egg yolks

a pinch of salt

1/2 teaspoon of baking powder

2 drops of vanilla extract

For the custard or crema pasticciera (with the ingredients listed here, follow the method in this recipe)

1 litre of milk

8 egg yolks

140 g caster sugar

90 g sifted flour

the grated zest of 1 unwaxed lemon (possibly organic)

To garnish

icing sugar to taste

100 g pine nuts

Method.

1. Prepare the shortcrust pastry and place in the refrigerator to cool for 40 minutes.

2. Prepare the custard and let cool, stirring occasionally.

3. Place the pine nuts in water with ice for 30 minutes (so that they won’t burn when you cook them), then dry them with a kitchen towel.

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4. Cut the dough into two pieces, keeping in mind that one pieces should be a bit bigger than the other for the pie crust.

5. Using two pieces of baking paper, roll out the bigger piece of dough (5 mm thickness) to make a tart case with a slightly higher edge. Place the baking paper with the pastry onto the cake tin ( 22 cm wide).

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6. Pierce the pastry with a fork, then fill with the custard.

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7. Roll out a disk of pastry (5 mm thick), then cover the pie and seal the two layers of pastry. Using a pastry cutter, cut and remove the excess pastry, then top with the pine nuts.

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8. Bake at 180° C (356° F) for 40 minutes and let cool.

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9. Place in the fridge for at least an hour, then garnish with icing sugar.

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Torta della nonna.

Tempo di preparazione: 50 minuti + il riposo

Tempo di cottura 40 minuti

Media difficoltà

Ingredienti

Per la frolla (con ingredienti scritti qui, seguite la preparazione di questa ricetta)

350 g farina setacciata

165 g burro

165 g di zucchero

3 tuorli d’uova

un pizzico di sale

1/2 bustina di lievito per dolci

2 gocce di estratto di vaniglia

Per la crema (con gli ingredienti scritti qui, seguite la preparazione di questa ricetta)

1 litro di latte intero

8 tuorli d’uova

140 g di zucchero semolato

90 g farina setacciata

la buccia di un limone grattugiato, non trattato e possibilmente bio

Per decorare

zucchero a velo vanigliato q. b.

100 g di pinoli

Preparazione

1. Preparate la pasta frolla e mettetela in frigo a raffreddare.

2. Preparate la crema pasticciera e lasciatela raffreddare, mescolando di tanto in tanto.

3. Mettete i pinoli in acqua con del ghiaccio per 30 minuti (per evitare di bruciarli durante la cottura), poi asciugateli bene con la carta da cucina.

4. Tagliate la pasta in due, tenendo presente che un pezzo dovrà essere un po’ più grande dell’altro per la base della torta.

5. Stendete il pezzo più grande tra due fogli di carta da forno (lo spessore deve essere di circa 5 mm) , come per fare una crostata con il bordo alto. Aiutandovi la carta da forno, trasferite la sfoglia di pasta su una teglia (larga 22 cm).

6. Bucherellate la frolla con una forchetta e riempite con la crema pasticciera.

7. Stendete un disco con la pasta rimasta (di spessore 5 mm), poi ricoprite la torta e sigillate i bordi. Tagliate la pasta in eccesso e ricoprite la torta con i pinoli.

8. Cuocete in forno a 180° per 40 minuti, poi fate raffreddare.

9. Mettete la torta a rassodare nel frigo per almeno un’oretta.  Prima di servire, decorate con abbondante zucchero a velo.

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Light Sabayon With Pomegranate And Pistachios

Autumn has finally arrived and soon Foodfulife will turn two years old! Yep, two years ago I decided to start this incredible journey and Foodfulife is still going strong! To celebrate I will dedicate three recipes to the pomegranate, a wonderful fruit that contains important nutriments that can help us to boost our immune system during this season.

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Pomegranate is rich in vitamins A, B, C; it contains minerals including potassium and phosphorus, sodium, magnesium, iron and important antioxidants such as flavonoids and phytoestrogens. It has anti-aging, anti-oxidising and anti-cancerous proprieties and it may be effective in reducing the risk of heart related diseases.
Pomegranate is also a very versatile fruit to use in recipes; its delicate flavour is sweet and slightly sour and it can be used in sweet as well as savoury dishes.

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Today I am sharing an easy recipe with a light orange sabayon, crunchy pistachios and lots of pomegranates seeds. This is a deliciously creamy dessert with an interesting texture and lots of flavour!

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Light sabayon with pomegranates and pistachios.

For 4 glasses

the seeds from 2 pomegranates

40 g toasted pistachio nuts (toasted in the oven for about 10 minutes )

340 g greek yogurt

for the sabayon

6 egg yolks

130 g of brown sugar

1 tablespoon orange liqueur

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Method.

1. In a stainless steel bowl, combine the eggs with the sugar.

2. Place the bowl over a bain-marie (with very hot water, but not boiling) over a very low heat, then whisk the mixture.

3. Add a tablespoon of orange liqueur, whisk for a few more minutes, then turn off the heat and set aside to cool.

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4. Once the sabayon has cooled, mix gently with the yogurt.

5. Separately, chop the pistachios.

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6. Take 4 tall glasses and fill with a layer of pistachios, then alternate a layer of pomegranate seeds with one of sabayon and another of the pomegranate seeds. Finish with a layer of sabayon and garnish with pomegranate and pistachios.

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7. Place in the fridge to cool and serve.

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also see Rice Flour Chocolate Cookies With Pomegranate and Prawn Salad With Rocket And Pomegranate.

Zabaione allo yogurt con melagrana e pistacchi.

Per 4 bicchieri

2 melegrane

40 g di pistacchi (tostati al forno per 10 minuti)

340 g di yogurt greco

per lo zabaione

6 tuorli d’uova

130 g di zucchero di canna

1 cucchiaio di liquore all’arancia

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Preparazione.

1. In una ciotola di metallo, unite lo zucchero alle uova.

2. Mettete la ciotola a bagnomaria (a fuoco basso, con acqua molto calda che non deve bollire) e montate le uova fino ad ottenere una crema soffice.

3. Aggiungete un cucchiaio di liquore all’arancia, poi montate per qualche minuto e spegnete il fuoco. Lasciate raffreddare, mescolando di tanto in tanto.

4. Una volta raffreddato, unite lo zabaione allo yogurt.

5. A parte, tritate grossolanamente i pistacchi.

6. Prendete 4 bicchieri alti e ricoprite la base con uno strato di pistacchi, poi alternate uno strato di chicchi di melagrana con uno di crema, poi aggiungete altro melagrana e terminate con la crema. Guarnite con chicchi di melagrana e pistacchi.

7. Mettete nel frigo a raffreddare e poi servite.

Vedi anche Biscotti Di Farina Di Riso Al Cioccolato Con Melagrana e Insalata Con Gamberi E Rucola

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Traditional Recipe: Torta Caprese

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As the name suggests, the Torta Caprese (Caprese cake) originally comes from Capri, a beautiful little island, near Naples.
Dark brown, a little bit crunchy on the outside but soft and moist in the centre, this delicious and decadent chocolate cake is widely appreciated all over Italy. It is also an amazing gluten-free cake, because it doesn’t contain any flour; although, in some recipes a little bit of flour might be used to dust the baking tin.

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Tips.

1. The Torta Caprese is usually cooked in a large round baking tin (this is 26 cm wide) and shouldn’t be too thick.

2. This is a dark chocolate cake which suits better an adult taste, because it’s not very sweet. It is possible to adjust the recipe for the kids using a sweeter dark chocolate, adding 20 g of sugar to the ingredients and dusting with plenty of icing sugar.

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Torta Caprese.

For 8 servings

easy

Cooking time: 1 hour

Preparation time: 20 minutes

Ingredients

300 g (10.58 oz) almonds (without the skin)

170 g (5.99 oz) butter, softened

100 g (3.5 oz) brown sugar

45 g (1.5 oz) honey

200 g (7.05 oz) dark chocolate (70% cocoa solids)

4 eggs

icing sugar for garnish

cocoa powder to taste

a pinch of salt

Method

1. Toast the almonds in the oven for a few minutes at 180 ° C (356°F). Let cool then grind finely.

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2. Cut and melt the chocolate in bain-marie for a few minutes.

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3. In a large bowl, mix the butter with 4 egg yolks, honey, the brown sugar and a pinch of salt. Then add the ground almonds with the chocolate and mix well.

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4. Separately, whip all the egg whites until stiff, then gently mix with the rest of the ingredients.

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5. Grease with butter and line the base and sides of a large cake tin (I am using a tin 26 cm wide) with baking paper (roughly cut down to size). Then fill with the mixture and bake at 150 ° C (302°F) for about 1 hour.

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6. Take the cake out of the oven and let cool. Dust with some cocoa powder, decorate with icing sugar and serve.

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Torta Caprese.

Per 8 persone

Facile

Tempo di cottura: 1 ora

Tempo di preparazione: 20 minuti

Ingredienti

300 g di mandorle sbucciate

170 g di burro morbido (e del burro in più per imburrare la teglia)

100 g di zucchero di canna

45 g di miele

200 g di cioccolato fondente al 70 %

4 uova

zucchero e velo q. b. per guarnire

un pizzico di sale

cacao amaro in polvere q. b.

Preparazione.

1. Tostate le mandorle nel forno per qualche minuto a 180° C. Lasciatele raffreddare e poi tritatele molto finemente.

2. Fate fondere il cioccolato a bagnomaria.

3. In una terrina grande, amalgamate il burro con i tuorli d’uova, il miele, lo zucchero e un pizzico di sale, fino ad ottenere una crema. Aggiungete anche le mandorle con il cioccolato fuso e mescolate bene.

4. A parte, montate gli albumi a neve e uniteli al resto degli ingredienti, mescolando delicatamente dal basso verso l’alto.

5. Imburrate la teglia (uso una teglia larga 26 cm) e ricopritela con della carta da forno (tagliata di misura). Versate il composto nella teglia e infornate a 150°C per circa 1 ora.

6. Sfornate la torta e lasciatela raffreddare. Spolverate con un po’ di cacao amaro, decorate con dello zucchero a velo e servite.

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