Soft and Crispy Cornetti with Mascarpone cheese

Yes, I admit that I am a little bit obsessed with Cornetti for breakfast, I never get tired of trying new recipes and this one is really nice with a crispy outside, a moist inside and a heart of melting chocolate.

The occasion to try this wonderful brioche with mascarpone’s recipe, came with two separate, yet related, events. First of all I had some mascarpone left from my tiramisu and I need to use it immediately because it spoils easily, the second is that Andrea Camilleri, the great Italian writer, famous for his Inspector Montalbano, passed away and I start to read all Montalbano’s investigations again. In all those novels food is nearly as relevant as the crime investigated. I am actually reading The Dance of the Seagull, and in this brief dialogue the most beloved Italian breakfast pastry becomes the metaphor of the perennial delays we suffer in Italy.

Preparing those cornetti is really easy and using mascarpone instead of butter helps in cutting off some calories without renouncing to flavor and softness.

In this recipe I added extra texture with a simple layering technic.

For more traditional Butter Cornetti, click here or here

Ingredients:

  • 5 g dry yeast
  • 100 g sugar
  • 500 g all-purpose flour
  • 125 g mascarpone cheese (+ another 100 g if you want to create layers)
  • 50 g butter
  • 1 pinch salt
  • 250 g milk
  • 100g of dark chocolate
  • 1 egg for the glaze

Directions

1.Heat the milk with the butter let it cool down and add the dry yeast, wait for about 10 minutes.

2. In a bowl, mix flour with sugar and salt.

3. Add the milk mixture and the mascarpone 

4.Knead the dough until it becomes elastic and smooth. 

5. Cover the bowl with a plastic wrap and put in a warm place for about 1.30 – 2 hours or until it doubles in volume. 

6. Knock back and divide the dough in eight small ball. Let it rise for another hour.

Roll with a pin until 2-3 mm high, spread the with mascarpone uniformly, cover with another rolled dough When you have 8 layer, cut the dough in 16 triangles, but some chocolate in the middle of each triangle and roll it. Let it rise for another half an hour.

Make an egg glaze by lightly beating the egg

Brush the top of each roll with the glaze. Bake it in a preheated oven at 200°C for about 20 minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then start with the low humidy program for about 10 minutes and then turn to the convection bake for the rest of the time.

ENJOY!

Advertisements

Nidi di spaghetti (Spaghetti nests)

Gustare un piatto fatto come Dio comanda è uno dei piaceri solitari più raffinati che l’omo possa godere, da non spartirsi con nessuno, manco con la pirsona alla quale vuoi più bene. (da Gli arancini di Montalbano)

To savor a meal prepared like God intended is one of the most refined solitary pleasures that a man could possibly enjoy, not to be shared with anybody even the person you love most. (You will excuse my translation, but English is not my native language and Camilleri’s language is difficult in itself)

montalbano, the shape of water

One of the most outstanding peculiarity of Inspector Montalbano is for sure his appreciation for food. Traditional Sicilian food prepared by his faithful governess Adelina or enjoyed in one of the “trattoria” in the fictional city of Vigata. Andrea Camilleri, Inspector Montalbano’s “father” has created a language of his own, a mix of Italian and Sicilian, the dialect spoken where the action take place, Sicily. Stories are interwoven with irony, suspense, social comments, introspections and a lot of amazing description of the food.

Today, I felt like preparing a dish that recall the Mediterranean flavors, something that even a sophisticated palate like Montalbano will not disdain. So I started with a tomato sauce rich in oregano, garlic, basil and chilli, and I end shaping the spaghetti like a nest and decorating with a small mozzarella, as we are in Easter season. The result was a tasty main course that also the kids loved.

P1080192

Ingredients:

(4 people)

320 gr. Spaghetti

500 gr. of peeled tomato

80 gr. of Cailletier olives

2 tablespoons of capers

6 tablespoons of olive oil

6 cherry mozzarella

Bread crumbs

2 cloves of garlic

15 gr. basil leaves

oregano,  chilli (pepperoncino) and salt to please

This is how it looks before been grated in the oven

P1080184

P1080186

Directions:

  • Grease a small oven pan with olive oil and sprinkle with bread crumbs
  • Peel the garlic and remove the bud if necessary, then grossly chop, put in a small pan with the peeled tomato, oregano, pepperoncino and salt. Let it cook with very low heat for half an hour. Don’t mix them.
  • Roughly chop cailletier olives, basil and capers
  • After half a hour crush the tomato with a wooden spoon, then add the olives, the capers and 4 spoonful of olive oil and put on very low heat for another 15 minutes
  • Meanwhile cook the pasta, and when still very “al dente” (bit hard), drain it an cool with cold water
  • Mix the sauce with the spaghetti, then with the help of a fork and a spoon, prepare six nests, carefully placing them in the greased pan, put a cherry mozzarella in each one.
  • Sprinkle the preparation with more bread crumbs and two spoonful of olive oil, put in the oven at 180’ C. for 10-15 minutes and serve hot.

This is just out of the oven:

P1080190

And this how it looks like after eating a generous portion:

P1080206