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Easy and quick focaccia, perfect to feed a crowd.

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Easy and quick focaccia, perfect to feed a crowd.
Porzioni
8
Ingredienti
Porzioni
8
Ingredienti
Istruzioni
  1. Melt yeast into part of lukewarm milk, set aside. In a bowl mix flour, eggs, oil, salt and sugar. Add milk with yeast, mix again then add the rest of the milk until you have a cake batter- like mix.
  2. Pour the mix into a baking tin covered with baking paper, let it rise covered for about two hours then bake at 350°F for 35- 40 minutes until gold and well baked.
  3. Let it cool completely before cutting and stuffing.
Recipe Notes

If you want you can stuff this focaccia before baking it. Just pour half the mix in the tin, cover with stuffing then pour the second half of the mixture.

I recommend dry stuffing to avoid soaking the dough, for instance ham and cold cuts, cheeses, not soggy sautee vegetables.

If you add two more spoonful of sugar the focaccia will turn to sweet and you can stuff it with chocolate cream, jam and more.

Za’leti, cornmeal and raisins cookies from Venice.

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Za'leti, cornmeal and raisins cookies from Venice.
Istruzioni
  1. Soften raisins in a glass of warm water. Beat eggs and suga until fluffy. In another bowl mix the two flours, add salt, vanilla and lemon zest.
  2. Pour the eggs into the flour, add soft butter, mix until well mixed then add raisinsand mix again adding milk if the dough is too thick.
  3. Form rectangles of about 3 inches each, put them on a baking tray and bake at 350°F for 15-20 minutes. If you like you can sprinkle za'leti with icing sugar right out of the oven.

Dark chocolate brownies.

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Dark chocolate brownies.
Porzioni
8
Ingredienti
Porzioni
8
Ingredienti
Istruzioni
  1. Melt half the chocolate into the microwave. In a bowl beat butter and icing sugar.
  2. Add to the butter mixture eggs, one at time, then melted chocolate ( it mustn't be hot). Add salt and sifted flour and cocoa, mix avoinding lumps. Add, at last, chopped chocolate.
  3. Line a baking tray with baking paper, pour the mixture, spread it evenly and cover with tin foil.
  4. Bake at 356°F for about 20 minutes removing tin foil the mast 5 minutes. Wait until cold to remove from tray and to cut. Serve in squares.

Bolognese meatloaf.

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Bolognese meatloaf.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
  3. In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.
  4. Wait until slightly cold before cutting slices.
  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

Pistachio and chocolate marbled bundt cake.

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Pistachio and chocolate marbled bundt cake.
Porzioni
10
Ingredienti
Porzioni
10
Ingredienti
Istruzioni
  1. Beat egg and sugar until foamy, add soft butter then flour, sifted with baking powder.
  2. Add milk slowly, enough to have a thick dough, not too liquid. Add pistachio cream and pistachio grain, mix well.
  3. In a greased pan put some spoonful of dough then pour some melted chocolate. Add more dough then chocolate until you finish both. With a long toothpick move slightly the dough to marble the cake.
  4. Bake at 356°F for 30-40 minutes or until a toothpick, inserted, comes out dry. When completely cool reverse the pan, put the cake on a grill pan, pour the rest of the chocolate, melted, then sprinkle with pistachio grain.