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Chocolate rugelach.

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Chocolate rugelach.
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Instructions
  1. Mix by hand or with a mixer all the dough ingredients. Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
  2. For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt. Preheat ovn at 360°F.
  3. On a slightly floured surface spread the dough with a rollpin. You should end with a disk of about 30 cm diameter. Brush the disk with chocolate cream then sprinkle with all the filling ingredients. Cut the disk in 12 cloves and roll them croissant- like. Put them on a baking tray.
  4. Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon. Bake for about 20 minutes until rugelach become gold. Wait at least 10 minutes before tasting.
  5. Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati. Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.

Italian crunchy tomato crackes, recipe from Simili sisters.

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Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

Casatiello, Neapolitan Easter stuffed bread.

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Casatiello, Neapolitan Easter stuffed bread.
Instructions
  1. Mix yeast with part of the water, let it rest ten minutes.
  2. Knead flour, lard, salt, yeast and all the water until you have a smooth dough ball, let it rises until it double
  3. Spread the dough with a rollpin, rectangle shaped. Brush with lard, sprinkle parmesan and black pepper, then fold the dough putting one side over the other. Let it rest 15 minutes then rotate the dough of 90°, spread it again, sprinkle and fold. Wait 15 minutes rotate 90° again, sprinkle, fold and then spread the last time, rectangle shaped again, keeping a small ball of dough to fix the hard boiled eggs.
  4. Put all the diced cold cuts and cheese over the dough then roll it on the long side. Put it into a ring shaped mold and let it rise for about two hours.
  5. Put in hot oven at 360°F fr about an hour or until it's gold and ready.

Weissbier orange marmalade.

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Weissbier orange marmalade.
Servings
3 jars of about 7 oz
Ingredients
Servings
3 jars of about 7 oz
Ingredients
Instructions
  1. Put sugar and water in a pan, let it simmer untill sugar is dissolved. Let it cold.
  2. Peel the orange, discard the zest, put them in a bowl with sugar syrup and weissbier. Let them rest overnight.
  3. Drain orange from the liquid, put the liquid in a pan and let it simmer for about 5 minutes. Add the oragens and the peeled and diced quince, plus the ginger teaspoon.
  4. Let it simmer for about 30 minutes, after it make the " plate trial" * every ten minutes.
  5. Pour the hot marmalade in sterilized jars, put the lid on and put them upside down untill they are cold.
  6. Check every jar to see if the lid is vacuumproof, if not you can put them in a cold water pan, they have to be totally submerged, then bring water to a boil and boil untill the vacuum is made.
Recipe Notes
  • Put a drop of marmalade on a cold plate, tilt it a little: if the drop drip cook for some more, if it stays still for some secondos the marmalade is ready.

Grenoble cake, honey and walnut cake.

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Grenoble cake, honey and walnut cake.
Instructions
  1. Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours. After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter. Keep refrigerated.
  2. Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
  3. When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
  4. Let it warm a little.
  5. Spread the shortcrust in the tin, make the edges about 1 inch tall.
  6. Pour the filling and use pastry leftovers to make decorations.
  7. Put them on the cake and bake at 350°C for 20-25 minutes.
  8. The filling turns brown in minutes so look at it closely while baking. Wait until cold to serve.