italian recipes

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Latest blogosphere posts tagged “italian recipes”

 

• Italian Cooking in American Kitchens

  
  Health Tips — Authority: 135
  Surpassingly of us have found some sort of Italian cuisine that has become a favorite for our families and ourselves. Unfortunately, far too many of us omit the possibility of bringing Italian cooking into our very own kitchens for fear that many of the recipes are far too strenuous. The truth is that learning to ...
  1 week ago

• Easy Chicken Parmesan Bites with NEW Tyson Crispy Chicken Bites

  
  — Authority:
  This is a sponsored post on behalf of Collective Bias®  and Tyson. All thoughts & opinions expressed are of my own. As a busy mom with a busy toddler I find that making a home cooked meal, most days, is a challenge in itself. Almost all of Leo’s meals are different from what I cook my husband because, ...
  1 week ago

• Venetian Fried Pastries – Chiacchiere or Crostoli

  
  — Authority:
  Chiacchiere , sweet pastry fried until crispy and dusted with confectioners’ sugar, is traditionally prepared for Italian Carnevale. These Venetian Fried Pastries or Italian   fritters  go by different names,  Crostoli , Cenci , Bugie ,  Cioffe , Frappe , Fiochetti , Sfrappole , ...
  2 weeks ago

• Daisy cookies – Biscotti margherita

  
  CakeItaly — Authority: 129
  DAISY COOKIES (BISCOTTI MARGHERITA) 187 g Butter [0.412 lb] 260 g sugar [0.573 lb] 155 g milk [0.342 lb] 6,25 g ammonia for cakes [0.014 lb] 6,25 g baking powder [0.014 lb] 3 egg yolks 625 g flour [1.378 lb] salt, vanilla extract, honey cherry jam Heat gently over low heat the butter, milk, sugar and vanilla extract ...
  3 weeks ago

• Ugly but tasty cookies – Brutti ma buoni

  
  CakeItaly — Authority: 129
  UGLY BUT TASTY (BRUTTI MA BUONI) 125 g hazelnuts [0.276 lb] 125 g almonds [0.276 lb] 250 g sugar [0.551 lb] 3 n egg whites a pinch of ammonium carbonate Beat the egg whites until stiff (I recommend: not too stiff!). Chop hazelnuts and almonds in order to obtain a grain. Combine the sugar and grain first, then the ...
  3 weeks ago

• Cantucci

  
  CakeItaly — Authority: 129
  CANTUCCI (Biscuits from Prato) 1350 g sugar [3 lb] 650 g almonds [1.433 lb] 550 g eggs [1.213 lb] 80 g milk powder [0.176 lb] 1500 g Flour [3.307 lb] 17 g Baking [0.037 lb] Vanilla extract Salt Essence of Anise Preparation Mix the ingredients in a container until you get an even mix. Form strands to be glossed with ...
  3 weeks ago

• San Pellegrino Cookies

  
  CakeItaly — Authority: 129
  SAN PELLEGRINO COOKIES 187 g butter [0.412 lb] 260 g sugar [0.573 lb] 155 g milk [0.342 lb] 6,25 g ammonia for cakes [0.014 lb] 6,25 g baking powder [0.014 lb] 3 egg yolks 625 g flour [1.378 lb] salt, vanillin, honey Heat gently, over low heat, the butter, milk, sugar and vanilla for cakes. Mix everything with your ...
  3 weeks ago

• Krumiri cookies

  
  CakeItaly — Authority: 129
  KRUMIRI 175 g flour [0.386 lb] Zest of a lemon 75 g ground cornmeal [0.165 lb] 75 g icing sugar [0.165 lb] 150 g butter [0.331 lb] 2 egg yolks Vanilla extract for cakes Grind the corn meal and procure icing sugar. Mix all ingredients in a blender. When the mixture is well blended, put it into a pastry bag. Form ...
  3 weeks ago

• Beans of the dead – Fava dei morti

  
  CakeItaly — Authority: 129
  BEANS OF THE DEAD also called in Italy FAVA DEI MORTI 125 g raw almonds [0.276 lb] 125 g hazelnuts [0.276 lb] 375 g sugar [0.827 lb] 25 g flour [0.055 lb] 2 egg whites Anise Put all ingredients in a blender except for the egg whites. Finely grind and then slowly add the egg white. Continue to knead. Leave the ...
  3 weeks ago

• Savoiardi cookies

  
  CakeItaly — Authority: 129
  SAVOIARDI COOKIES 175 g sugar [[0.386 lb] 100 g flour [0.220 lb] Vanilla extract for cakes 100 g corn starch [0.220 lb] 3 eggs 1 egg yolk Icing sugar Beat the eggs and sugar until having an even mix. Add the sifted flour together with the vanilla. Stir slowly. Finally add the starch, stirring constantly. Put the ...
  3 weeks ago

• Cookies shaped as a horseshoe – Biscotti a forma di ferro di cavallo

  
  CakeItaly — Authority: 129
  COOKIES SHAPED AS A HORSESHOE also called in Italy Biscotti a forma di Ferro di cavallo 250 g flour [0.551 lb] 125 g corn starch [0.276 lb] 125 g icing sugar [0.276 lb] 7 egg yolks 250 g butter [0.551 lb] Vanilla extract for cakes Boil the eggs and keep only the egg yolks. Mix all ingredients in a food processor ...
  3 weeks ago

• Coconut cookies – Biscotti al cocco

  
  CakeItaly — Authority: 129
  COCONUT COOKIES also called in Italy Biscotti al cocco 150 g sugar [0.331 lb] 2 eggs A pinch of salt 40 g flour [0.088 lb] 125 g coconut [0.276 lb] Combine the sugar, salt, flour and coconut, add the eggs and knead with your hands so the mixture is even. Let the mixture stand for 30 minutes to dry. Fill a pastry ...
  3 weeks ago

• Cats Tongues – Lingue di gatto

  
  CakeItaly — Authority: 129
  CAT’S TONGUES also called in Italy Lingue di gatto 100 g flour [0.220 lb] 100 g icing sugar [0.220 lb] 100 g butter [0.220 lb] 4 egg whites Vanilla extract for cakes Whisk butter, slightly softened and then add the sugar. Then gently pour, continuing to whisk, the flour and vanilla extract for cakes. Next add ...
  3 weeks ago

• Short pastry cookies – Biscotti di pasta frolla

  
  CakeItaly — Authority: 129
  SHORT PASTRY COOKIES called in italy biscotti di pasta frolla 500 g flour [1.102 lb] 375 g butter [0.827 lb] 225 g sugar [0.496 lb] 3 egg yolks honey zest of a lemon Vanilla extract for cakes Place the butter, sugar, vanilla and egg yolks inside a mountain of flour. Mix everything with your hands and then grate ...
  3 weeks ago

• Chocolate lady’s kisses – Baci di dama al cioccolato

  
  CakeItaly — Authority: 129
  CHOCOLATE LADY’S KISSES called Baci di dama al cioccolato in Italy: 200 g sugar [0.441 lb] 200 g chopped almonds [0.441 lb] 150 g citron [0.331 lb] 50 g cocoa [0,110 lb] 200 g flour [0.441 lb] Vanilla extract for cakes 200 g butter [0.441 lb] Chocolate Grind with the food processor the almonds sugar and citron. ...
  3 weeks ago

• Fresh Trapanese Pesto

  
  — Authority:
  Obsessed! That’s how I feel about this pesto. While thinking of something new to do with the pounds of fresh basil growing in our garden I came up with the idea of adding fresh tomatoes to a classic pesto, making it even thicker and more hearty. I dug what I made so much I ended up making a massive extra batch to ...
  3 weeks ago

• Nettle Ravioli

  
  — Authority:
  Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta -- and a great ravioli filling. Yep, this is a double dose of nettle goodness.
  4 weeks ago

• What is in Season: Fava Beans

  
  — Authority:
  A few weeks ago I posted a photo of the week of some seasonal roman cauliflower and later some super fresh artichokes from the local market that – somewhat unintentionally – transformed into mini cooking adventures. It turns out that while I am by no means a “chef,” I can read a recipe and improvise ...
  4 weeks ago

• Italian Food and Wine – Primavera

  
  — Authority:
  Primavera – Springtime For many of us the Easter Holiday opens the door to spring bounty and menus. Primavera is now. It is time to plan great seasonal menus with the vegetables available to us at the market. Farmers Markets will be opening soon in areas where we haven’t seen them since the fall. I have many ...
  4 weeks ago

• Italian Ramen Recipe

  
  — Authority:
  Italian Ramen I came across this recipe from one of my coworkers. He was flipping through the pages of Food&Wine magazine one day and saw this interesting recipe and thought he would share it with me. I haven’t had the time to make it yet but this is a recipe for Italian Ramen! The angel hair pasta ...
  4 weeks ago

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