The perfect home made Cornetto

Cornetto, the iconic Italian brioche that we eat for breakfast, softer and less crispy of a French croissant, it is served warm in the Italian bars to free the citrusy aromas of the zest and the sweetness of the vanilla, while the buttery texture melts in your mouth.

I have already written about Cornetti, the iconic Italian breakfast and how, unfortunately, most of the cornetti that you taste in the Italian bars are deep frozen, that is not a bad thing in itself, but according to this overview https://www.dionidream.com/report-ecco-quanto-fanno-male-i-cornetti-del-bar/this lovey breakfast has at least %80 of its fats from palm oil, a lot of glucose and fructose. Not very healthy!

It is absolutely worthy to prepare the at home. Double or triple your dose, deep freeze them at the end of phase 6  and you will have a delicious Italian breakfast ready for nearly a month!

For an easier recipe click here

Ingredients:

For the pastry

500 gr of flour

50 gr of sugar

50 gr of butter

pinch of salt

250 gr of water

1 teaspoon of mixed zest of lemon and orange

some drops of vanilla extract

50 gr of milk at room temperature

12 gr. dried yeast

To laminate the dough

250 gr of soft butter

For the glaze

1  beaten egg mixed with 2 tablespoons of milk

a little raw cane sugar for dusting on top

Instruction

1. Dissolve the yeast in the warm water and stand for 5 minutes. Put the flour in the bowl of a standing mixer make an hole  pour in the yeasted water, the milk and the sugar and let it rise for about 15 minutes, the mix  with the hook on low speed for 1 minutes, add the softened butter, the orange zest, the vanilla and mix well mix at low speed for about 20 minutes, the dough should be very elastic.

2. Place the dough into an oiled bowl, cover with streach film and rest for half an hour in a warm place. 

3. Meanwhile take the butter for the lamination, put it between two sheet of baking paper , stretch it into a rectangle of 25 X 20 cm and 3mm hight. Place it back in the refrigerator.

4. Roll the dough onto a floured surface to shape a rectangle about 50×22 and 3 mm thick. Place the square of butter in the  the rolled out dough so that it covere 2/3 of the dough, then fold into three like a business letter and roll gently, cover with strech film and rest in the fridge for 30 minutes. After that roll the dough into a rectangle then fold into three again, cover with strech film and rest in the fridge for 30 minutes. Repeat two more time.

5. After the dough has rested for the fourth time, roll it again in a 55X22 cm rectangle 3 mm thick. Cut the rectangle in triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. Once they are rolled gently curve them to form a  crescent 

6. Lay them onto a tray lined with baking paper cover the tray with stretch film and let them rise in a warm place until at least doubled 

7. Preheat the oven to 200 C. glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.

Note:

With the prepared dough you can prepare AMAZING cinnamon rolls, just follow the passages here

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Chocolate and Mascarpone Raviole

Those chocolate and mascarpone raviole inspired to the original recipe in the sisters Simili’s book “Pane e Roba Dolce” are crounchy outside with a creamy filling that melt in your mouth, making the perfect treat for winter week-ends.

In Italian here

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For the dough

½  kg white flour

200 g softened butter

160 g sugar

25 g milk

5 g honey

½ teaspoon of salt

12 g rising powder

2 eggs

For the filling

Chocolate spread

50 g mascarpone cheese

Melted butter for the glaze and powdered sugar for the finishing

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Directions

Form the flour, granulated sugar into a volcano-shaped mound, put the butter, eggs, milk and honey into the crater of the volcano and use a spatula to gently mix the ingredients into a dough. Knead it gently until smooth and supple, finally add the rising powder.

Roll the dough out into a thin sheet and then cut out 10 cm diameter circles. (

Spread the chocolate cream of each of your dough rounds, then place a teaspoon of mascarpone in the centre.

Fold each circle in half over the filling to form a half-moon shape, making sure that the edges line up, and press firmly with your fingers along the edges to seal.

Brush each raviola with the butter.

Bake at 180 C. until golden brown, about 30 minutes, then lightly dust with the powdered sugar. Serve at room temperature.

Enjoy!

Mistletoe puff pastry appetizer with chard and buffalo mozzarella

Still digging into Frazer’s “Golden Bough” to understand why mistletoe is one of the symbols of this season.

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This book can be downloaded for free at the site of the project Gutenberg http://www.gutenberg.org/ebooks/3623

“…Thus among the Celts of Gaul the Druids esteemed nothing more sacred than the mistletoe and the oak on which it grew…”

“…Now, like fern-seed, the mistletoe is gathered either at Midsummer or at Christmas that is, either at the summer or at the winter solstice and, like fern-seed, it is supposed to possess the power of revealing treasures in the earth… The treasure-seeker places the rod on the ground after sundown, and when it rests directly over treasure, the rod begins to move as if it were alive. Now, if the mistletoe discovers gold, it must be in its character of the Golden Bough; and if it is gathered at the solstices, must not the Golden Bough, like the golden fern-seed, be an emanation of the sun’s fire?”

So what would be better than an appetizer in the shape of mistletoe to celebrate the slowly rebirth of the sun after longest night of the year hoping that those tasty leaves will help us to find the treasures of the coming year.

 

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Savory puff pastry filled with a mix of chard (or spinach) and then arranged into a mistletoe branch makes the perfect appetizer this holiday season.

 

INGREDIENTS

Serve 6 persons

  • 2 sheets (40 x 35 cm) of real butter puff pastry
  • 250 gr of boiled and drained chard or spinach
  • 100 gr of buffalo mozzarella
  • salt
  • natural (vegetal) green food coloring
  • 1 egg white
  • 3 tidbit buffalo mozzarella balls

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INSTRUCTIONS

  • Preheat the oven to 180 degrees.
  • Sprinkle a little flour on top of a sheet of parchment paper.
  • Unfold one sheet of puff pastry on top of the parchment paper.
  • With the help of a blander, mix the chard and the mozzarella (you can season as you please but the natural flavor is exalted by the butter in the puff pastry, so I preferred to add only some salt)
  • Spread the chard sauce on top of the puff pastry sheet being careful not to go too close to the edge.
  • Place the second sheet of puff pastry on top of the first sheet of puff pastry that has the chard sauce. Press gently to seal the two sheets together.
  • I cut the leaves without a template, because I liked them a bit irregular but you can download a template from the internet.
  • Now that you cut the leaves you have to slice them to simulate the veins on a leaf.
  • Starting on one side, make horizontal slices into the sides of the leaf being careful to stop before you reach the center.
  • Repeat the same process on the other side each leaf; again being careful to stop before reaching the center.
  • Starting at the bottom, twist the veins away from you.
  • Continue twisting the veins moving up the tree and then move on to the other side and twist those veins as well.
  • Mix the egg white with some green food color a brush all the three leaves
  • Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes.
  • Arrange your mistletoe leaves on to a serving platter with three tidbit mozzarella ball to create the fruit effect.

NOTES: You can use Nutella Spread and strawberry or grape to make this a dessert.

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Spooky Pumpkin cookies – Terrificanti biscotti di zucca

FOR THE RECIPE IN ENGLISH CLICK HERE

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E’ arrivato l’autunno con le sue prime piogge (in realtà pare che sia una tempesta tropicale, fenomeno che si va diffondendo in tutto il Mediterraneo per colpa del riscaldamento globale), comunque sia la pioggia c’è e l’istinto ancestrale di festeggiare l’arrivo dell’autunno, anche.

La scuola è iniziata da poco, con le lamentele che anche quest’anno non abbiamo ricevuto una lettere d’invito da Hogwards. Non si lamentano solo i miei figli. Sotto sotto mi rodo anch’io, chi non vorrebbe essere un professore in una scuola di magia piuttosto che fare un’ora di traffico per arrivare a scuola o a lavoro?

A Hogwards la zucca è sempre stato un ingrediente importante, filtrata come succo, impastata nei dolci o nelle pietanze preparate dagli elfi domestici. Io non sono brava quanto un’elfa domestica, ma per ravvivare una merenda dopo scuola ho deciso di preparare questi biscotti zucca e decorarli come Jack ‘o lantern, anche se manca quasi un mese ad Halloween. Non mi pare siano venuti male? Che ne dite?

 

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Eccoli qua, non sono molto dolci, per questo i miei maghetti li hanno spalmati di Nutella e marmellata. Ma sono buonissimi anche al naturale, al mattino, inzuppati nel caffelatte.

Ingredienti:

2 ½ tazze di farina

3 CT di zucchero di canna

½ tazza di burro

2 tazze di zucca cotta al vapore e ridotta in puré

1 bustina di lievito in polvere

½ cc di sale

¼ cc di noce moscata

½ cc di cannella

½ cc di zenzero in polvere

Marmellata o crema di cioccolato per farcire

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Riscaldate il forno a 180 C.

Mischiate gli ingredienti secchi e quindi aggiungete il burro, continuate ad impastare fino a quando otterrete un impasto sabbioso come quello per la crostata, a questo punto aggiunge il purè di zucca e amalgamate il tutto.

Su una superficie infarinata stendete l’impasto alto 3 mm. se risulta troppo appiccicoso per essere steso, mettetelo un poco a riposare in frigo.

Una volta steso l’impasto, ritagliate le forme che vi piacciono e mettetele su una piastra foderata di carta da forno. Fate cuocere i biscotti per 15-20 minuti.

Una volta freddi, spalmate la superficie con crema di cioccolata o marmellata e appiccicatene due insieme. Se vi sentite artistici (o avete tempo) potete decorarli come ho fatto io.

Una nota: se decidete di farcirli con la marmellata, vi consiglio di usarne una non troppo dolce, che abbia una nota acidula che va ad esaltare il sapore della zucca, secondo me, quella che dona di più a questi biscotti è la marmellata di arance.

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Spooky pumpkin cookies

FOR THE MORE PHOTOS AND ARTICLE CLICK HERE

 

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  • 2 1/2 cups all-purpose flour
  • 3 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, sliced
  • 2 cups pumpkin puree

 

  • Preheat oven 180 C.
  • Stir together the flour, brown sugar, baking powder, salt and the spices. Mix the dry ingredients with the butter until the mixture resembles coarse crumbs. Add  the pumpkin and mix to form a soft dough.
  • On a  floured surface roll the dough out to 3 mm. thick. Cut out biscuits with a cutter. Place biscuits on a  cookie sheet.
  • Bake 180 C for 15 to 20 minutes.
  • When cold put a dollop of chocolate cream or of jam on one biscuit and place another on the top of it.

BULGUR SALAD (UNDER THE TOSCAN SUN, 1)

under the toscan sunUNDER THE TUSCAN SUN: AT HOME IN ITALY is a memoir by Frances Mayes. In this book the author recounts the purchase of her home, Bramasole, in Tuscany. She tells about all the adventures she and her partner had in renovating the house and working in its gardens while enjoying the sights and food of Tuscany. First published in 1996, this memoir helped in starting the worldwide Tuscan-mania that doesn’t seem to fade. A must read if you are planning a holiday in Tuscany or you want just escape a boring raining weekend in winter. But what a  Turkish recipe, as Kısır (bulgur salad) is, has to do with Tuscany and its sun? The fact is that at the moment I am in my home in Tuscany, enjoying the lovely panorama and the fresh vegetable that my father (healthy 85 years old-thanks to the olive oil) grows in the garden. I had fresh tomato, parsley, onions, salad from the garden, excellent organic olive oil from our trees and some fine grounded bulgur I brought from Turkey… The next thing to do was to prepare kısır a typical Eastern Turkey recipe but with fresh, zero-km ingredients from my Tuscan garden. The freshness of the ingredients and the quality of the olive oil (Tuscan olive oil is less acid than average Turkish olive oils), added extra flavor and texture to this recipe, but I assure you it is tasty also with market-fresh ingredient. If you are gluten intolerant, you can use quinoa  instead of bulgur, it taste beautifully also with quinoa that add a crunchy texture to the recipe.

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The view from my home (typical sweet Toscan hills :-))

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The vegetable garden

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Ripe and green tomatoes

 

Ready to enjoy Kısır
Ready to enjoy Kısır

INGREDIENTS

  • 2 spring onions (chopped) and 1 onion (finely chopped)
  • 4 tbsp olive oil
  • 4 tbsp tomato paste
  • 2 plum tomatoes, finely diced
  • 2 cups boiling water
  • the juice of ½ lemon
  • 1 tsp mild chilli flakes or Turkish pul biber
  • 1 cup bulgur
  • 5 tbsp chopped parsley
  • salt to taste
  • 2 handful of chopped green salad leaves

DIRECTIONS

  1. Heat the water and when it boils, pour it on the bulgur, let it cool
  2. Heat oil in a small saucepan over low-medium heat
  3. Add the onion, and sauteé for a few minutes, until soft
  4. add the tomato paste and mix well and let simmer for 5 more minutes
  5. When the bulgur is cool and soft, add all the chopped ingredients
  6. Season your salad with lemon juice, chilli and salt
  7. Let it set for at least two hours in the fridge.