Zuccotto doesn’t require cooking, except for the preparation of condensed milk. And with some sweet and juicy strawberries, how could you possibly resist?
Zuccotto can be prepared beforehand and stored in the freezer. Just remove it an hour before serving and leave it at room temperature, so it becomes soft and creamy.
Stuffed tomatoes is a light and refreshing summer dish you can easily prepare. Try them with steamed rice, shrimps, lime and avocado: a healthy and delicious combination! Continue reading Stuffed tomatoes with steamed rice, avocado and shrimps
In no time you will prepare some excellent spaghetti alla chitarra. They are delicious both with a simple tomato sauce and more elaborate sauces with fish or meat.
Spaghetti alla chitarra is a typical variety of pasta from Central and South Italy, with a square section about 2-3 mm. Usually, it is prepared with durum wheat flour and eggs but in some recipes, eggs are replaced with water.
The essential tool is the frame called chitarra (guitar, because it looks like the musical instrument): a simple horizontal wooden frame with a series of parallel wires and a diagonal tray positioned at the base.
A recommendation: this variety of pasta tends to dry quickly, so if you don’t intend to cook it right away, put it on a pasta hanger, then store it in the refrigerator up to 3 days or in the freezer.
Continue reading Spaghetti alla chitarra
Homemade pan loaf might seem impossible to prepare. Contrary to popular belief you just need the right tools and you will bake a fragrant loaf. Prepare it during the weekend and, once it’s cold, cut it in slices to keep in the freezer. In the morning, heat a couple in the toaster and you will immediately have a loaf as fragrant as just made. Once you taste it, you won’t buy it again! Continue reading Pan loaf
The preparation of polenta is not difficult or even particularly laborious. It requires three tools: a copper pot, a wooden chopping board and a knife, also made of wood.
Polenta is made of corn meal and it usually needs one hour of cooking with a water ratio 1:4 (100g flour -400ml water). To avoid any lumps, stir it constantly and add a couple of tablespoons of olive oil.
Once it swells and makes a ‘puff’ sound is ready! Serve the steaming polenta wrapped in a clean wet towel on a wooden board and with some porcini mushroom sauce. We suggest dried mushrooms because they have a stronger flavour and are available all year long.
Simple ingredients that magically create a fragrant shell filled with jams, hazelnut cream, custard or fruits. A dessert that makes every palate agree: from the simplest to the most refined. Continue reading How to prepare a perfect tart
This recipe requires an indirect dough (or two doughs). Therefore we recommend to knead the biga in the afternoon and make the final dough the following morning.
Use our bread stamps to create truly unique shapes. Roses, spirals or turtles, which one is your favourite?
Here’s how to use our bread stamps step by step:
| Spiral bread stamp
|
Turtle bread stamp 14,50 € |
Rose bread stamp 14,50 € |
Below you can find the recipe of Verdemelissa
For the biga:
How to prepare biga:
Combine the ingredient but be careful not to overmix the dough: it shouldn’t be too tied. Leave to rise for 15-18 hours at 18 degrees
The following morning:
Our version is prepared with cooked ham and scamorza but you can fill it with any kind of cheese and cold cuts. Serve it with some fresh vegetables and you’ll have a balanced and easy dish. Continue reading Crumbled potatoes with ham and scamorza (recipe video)
Perfect for a cold buffet, a picnic or as main dish, this recipe is very simple. Line a baking tin with puff pastry, cover it with an egg, cream and grated cheese mixture and fill it with your favourite ingredients.
Our version with pepperoni and potatoes is full of flavour, colourful and also time-saving. Ideal when you don’t have much time (or desire) to cook.
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