Traditional Italian Christmas Cake: The Pandoro!!!!

For the Italian version click here!!!
I've thought a lot about whether to write this post or not ... I finally decided to write it 'cause you can not always just share the successes... We learn from mistakes ... and maybe my mistakes can be useful to someone else.
As soon as I cut the Pandoro and then I realised I had made ​​some big mistakes I posted the picture on facebook, and even if  from the photo appears good the taste is not at all that  of Pandoro ... but it' s too "buttery" too much .... I'd say.
I've tried to understand the errors I made,and with the help of some friends I realised  I basically made two big mistakes:
1. I put less yeast than necessary, I always use the yeast dehydrated and I put 5g. Usually for the pizza dough that rises very slowly it's fine, but of course this is a very different preparation.
2. Since the dough raised very slowly I kept the Pandoro in the oven  at a too high temperature and the butter melted. I had not thought about the fact that the temperature should never exceed 26 º C.
However, for my taste there is too much butter in this recipe, the next time I will definitely put less.
In any case, the Pandoro is not 'finished in the trash, but I prepared a lemon cake! Definitely a treat!! The recipe can be found here!
Dear friends I wish you a Merry Christmas full of happiness and everything you desire with your family and friends!




PANDORO (ITALIAN TRADITIONAL CHRISTMAS CAKE)

INGREDIENTS:

Biga:

• 50g of strong flour (Manitoba)
• 
5g of dried yeast
• 38g of water at room temperature

 final dough:

• 60g of flour weak
• 115g strong flour (Manitoba)
• 1 egg yolk (about 30 g)
• 
2 small eggs (80g)
• 17g butter, softened high quality
• 50g of powdered sugar
• 1 pinch of salt
• pure vanilla extract

Final preparation:

• 125 g of butter quality
• 17 g of flour weak

Better if you start the night before to prepare the biga that should rise about 10 hours.

Mix the ingredients quickly, cover the bowl with cling film  and let rise in a warm place for at least 10 hours. The next morning start to prepare the pandoro dough.

Mix well the two flours and icing sugar with the biga. Add the eggs one at a time, then a pinch of salt and vanilla essence.When the dough appears smooth add the butter at room temperature. Knead until you have a smooth and elastic dough. Transfer the mixture into a large bowl and let rise until doubled in size.

Mix the butter with the flour and roll it into a very thin rectangle with a rolling pin. 

Store in the refrigerator wrapped in plastic wrap until ready to start making the folds.

Roll out the dough  with a rolling pin to obtain a rectangle with a 2cm thickness 

Put the butter in the center of the dough and fold the dough 3 times.

Roll out the dough with a rolling pin again and make fold again 3 times.. Practice this procedure for 3 times.

After you make each fold put the dough in the refrigerator for 20 minutes and 10 minutes in the freezer.

The butter must be cold.

At this point form a ball with the dough and arrange it, with the fold upwards, in the greased and floured pandoro mould .

Let rise until it reaches the edge of the mould.

Put it in not pre-heated oven to a temperature of 155 º C for about 40 minutes. Do the toothpick test.

Let cool Pandoro in the mold.


Sprinkle with icing sugar before serving!

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Pizza with Gorgonzola cheese, walnuts, lard and buffalo mozzarella!!!

For the Italian version click here!!!
Here I am again...as always a bit late with the translations! But I really needed to rest a bit and after I've translated the all new issue of Open Kitchen Magazine by myself I needed a bit of rest! But I'm really proud of the result... Have you check it out yet?
Have a look...very good recipes last minute for your Christmas....recipes from around the world Christmas Markets and Much more! You will also find an interview with the four finalists of MasterChef Italy! Trust me you will enjoy it!
You can simple go to our website www.openkitchenmagazine.com , follow the instructions and download the magazine for free!

But let me give you the recipe of this fantastic pizza! Strong flavours  but so good!!!!




PIZZA WITH GORGONZOLA CHEESE, WALNUTS, LARD AND BUFFALO MOZZARELLA

INGREDIENTS

• 200g strong flour
• 130g water at room temperature
• 5g dehydrated sourdough
• Gorgonzola cheese (or another blue cheese)
• A handful of walnuts
• A large buffalo mozzarella
• Extra virgin olive oil 
• Lardo di colonnata (or you can use very thin sliced  bacon)

Put the flour, yeast and most of the water on the kneading machine bowl. Knead on low power and then add the salt with the remaining water. Keep kneading, increasing the power gradually, until you get a smooth and soft dough .  Place the dough in a bowl, cover with cling film and allow to rest until doubled in size. It took about 8 hours.

Preheat the oven at maximum temperature with the pizza stone inside about 30 minutes before cooking the pizza.

Form the pizza by hand, being careful not to brake the gas bubbles. 

At this point you have to work very quickly. 

Transfer pizza base immediately onto the hot stone Pay attention as it is very hot!

Add the diced blue cheese, chopped walnuts, mozzarella cheese and a drizzle of olive oil. 

Bake at 220ºC on the grill for 4/5 minutes. Top with the lardo di colonnata and serve immediately.   

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Triple chocolate and hazelnut fudge!!!

Stars mould from Pavoni Idea

 For the Italian version click here!!!
Good morning everyone!!! here my first Chistmas dessert....hopefully I'll have more time to prepare  some others. It was the first time for me to make chocolate fudge...couldn't believe how easy and quick it it to make them! In 5 minutes you can have a delicious dessert perfect for you Xmas presents.
I have to say I made a mistake at the beginning as I melted the chocolate in a pan and burned it...so that's why I made a three chocolate fudge...I've run out of milk chocolate..




TRIPLE CHOCOLATE AND HAZELNUT FUDGE

INGREDIENTS

• 170g good quality chocolate (I use white, milk and dark chocolate)
• 170g sweet condensed milk
• 10g butter
• A handful of hazelnuts
• 1 teaspoon hazelnut paste

Melt the chocolate in a bowl over a pan of simmering water. 

Add the butter, condensed milk, hazelnut paste and mix well. 

Remove from the heat and add the hazelnuts. Pour batter into mould and chill for at least 2 hours or until set. 




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Red cabbage and gorgonzola soup!!!

For the Italian version click here!!!
A quick soup recipe made with just a few ingredients I had in the fridge. Really delicious I have to say, It was the first time I cooked red cabbage, very delicate flavour that goes really well with the strong flavour of blue cheese!




RED CABBAGE AND GORGONZOLA SOUP

INGREDIENTS:

• 1/4 of a red cabbage
• 1/2 onion
• Water
• Salt
• 20g gorgonzola cheese (or stilton, or another blue cheese)
• A drizzle of olive oil

Chop coarsely the onion and cabbage. Sauté them in a large saucepan with a drizzle of olive oil.

Cover the cabbage with the water and bring to the boil. Reduce the heat and cook until the cabbage is tender. Season with salt.

Transfer in a food processor and blitz soup with the cheese in a food processor until smooth.

Serve immediately.

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In search of the perfect French Baguette!!!

For the Italian version click here!!!
Last summer online I bought the tray to cook the baguette..... as for me this bread is a challenge of course I had to try it again. Still is not perfect...but is coming closer! This one is the third attempt on making a perfect baguette.....inside no complain at all but the crust is too thin. But I think I'm making good progress, what do you think?  Here and here you can find my previous recipe....  and for sure I will keep you informed on my next trial.




FRENCH BAGUETTE WITH AUTOLYSIS AND A POOLISH

INGREDIENTS:

Poolish

• 60g Very strong flour
• 60g water
• 2g fresh yeast

Dough:

• 250g strong flour
• 50g rice flour (Optional)*
• 180g very cold water
• 2g fresh yeast
• 1 teaspoon salt
• 1 teaspoon barley malt 

Mix flour, rice flour* and cold water. Cover and autolyse for 12 hours. Prepare the poolish or starter mixing the flour, water and 2g of yeast. Cover and leave to rest for 12 hours. After this time combine the dough with the starter, add the teaspoon of salt, malt and 2g of fresh yeast. Due to the high hydration it's quite easy to mix even if you don't have a kneading machine ( but as always now I used my Clatronic KM3323). 

Allow to rest at room temperature for 5-6 hours. 

Divide the dough into two equal parts. Stretch it a bit being careful not to break all the fermentation bubbles, roll it and give the typical baguette shape. Leave to rise for another hour. Preheat the oven at 220ºC with a pan of hot water. Score the baguettes and bake them for 20/25 minutes until golden and crisp.

* Note: If you don't have rice flour you can simply substitute it with the strong flour. I used it because I always freeze my bread, and I find that when I defrost the bread it's still soft and moist as if it was just baked. 

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Baked camambert and caramelised onion!!!

For the Italian version click here!!!
Good morning and happy sunday to all of you!!!
For you today a quick recipe I've posted last week in my italian blog. Often when I'm in London, in the hotel restaurant I order this dish...I love any kind of cheese, French...Italian....English. But this one...hot...creamy...melted cheese just drives me crazy!!! I love it...and served with an onion jam....oh my mouth is watering even thinking about it!
A few weeks ago..I was home alone...and that was the perfect dinner for me! Home made baguette (I'll give you the recipe very soon)....homemade caramelised onions and baked camambert!!!
You got to try this!!!! Easy, quick and delicious!!!!




CARAMELISED ONIONS

INGREDIENTS for a small jar

• 3 large red onions
• 20g butter
• 2tbs extra virgin olive oil
• 4 tbs brown sugar
• 1 or 2 tbs balsamic vinegar glace 

Finely slice the onions. 

In a large pan melt sugar with butter and oil, add the onions and balsamic vinegar. Cover with the lid and cook over a low heat for about 1 hour, or when you reach the consistency you prefer. 

Let cool down and transfer in a sterilised jar.

It's perfect with any kind of cheese!!!

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Carrots and almond cakes!!!

Plate from GreenGate

For the Italian version click here!!!
Good morning everyone!!!! today I wish I had one of these cakes left for breakfast....delicious and lighter than other cakes. In Italy a famous brand sells these so called cakes " Le camille" and it was one of my favourite one for breakfast or as an afternoon snack! I found this recipe online years ago...when I didn't have my blog yet and I used to print and file all the recipes I tried. I just reduced the amount of sugar using honey and I added some almond flour flour too!
You have to try them....already a few friends tried this recipe and they were very happy!




CARROTS AND ALMOND CAKES

INGREDIENTS for 4 mini cakes

100g carrots (2 small)

1 egg

3 tbsp sugar

2 tbsp full of honey

30g almond flour

90g flour

50g extra virgin olive oil

Zest and juice of half a lemon

1 tsp baking powder

Pre-heat oven at 180ºC.

Peel and shred the carrots in a food processor. Whisk egg with sugar and honey until tripled in size. Fold in gently the carrots and lemon zest. At this point add the sieved flours and baking powder and finally the oil and lemon juice. Spoon mixture into mould and bake for approximately 30 minutes.

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Beef Goulash!!!

  For the Italian version click here!!!
Hello again!!! Second post of the day! Finally just following the Italian post!
During my last holidays in november one of my favourite dishes I had in Budapest was the Goulash....a nice warm dish perfect for winter days!
This is not the original recipe, but I cooked it trying to remember the one I tried in Budapest and based on my taste. I just didn't add the potatoes as I didn't have any that day.




BEEF GOULASH

INGREDIENTS:

• 600g beef, diced
• 1 onion
• 1 garlic clove
• Extra virgin olive oil
• 1 red pepper
• 2 red tomatoes
• 3 tbs tomato paste
• 1 tbs paprika
• 1 glasso of red wine
• About 500ml of beef stock
• 1 tbs flour
• Salt

In a large and tall pan fry the beef  with a drizzle of olive oil until golden brown. Remove from pan and keep aside. In the same pan cook the chopped onion and garlic until tender, add some extra oil if necessary. Add one tablespoon of paprika, flour, the tomato paste and mix well. Return meat to the pan, add the red wine and bring to the boil. 

Add some of the beef stock and bring to the boil. Reduce the heat, cover with the lid and cook for about 1 hour/ 1h 30' until tender. In the mean time chop the tomatoes and slice the red pepper. Add vegetables to the meat and cook for a further 20 minutes. 

Season with salt and if you like you can add some chili pepper. 

The broth should be quite thick. 

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Caramel and nuts tart!!!

For the Italian version click here!!!
Good morning everyone!!!!!!! Here I am finally on the last leg of my working trip...I'm so tired recently...can't wait to go back home tomorrow night!
Last week I posted this recipe on the Italian blog....and as usual I'm a bit late translating...
But as we say better later than never!!! I found this recipe on the last issue of GoodFodd magazine...I had to try this immediately....it's really amazing..maybe next time i will use less butter for the pastry...but it's really a delicious treat!




CARAMEL AND NUTS TART

INGREDIENTS

Pastry:

• 120g flour
• 50g butter
• 30g caster sugar
• 1 egg yolk
• 1 tbs cold water

Filling:

• 100g sugar
• 50g butter
• 100ml double cream
• 100g walnuts 
• 1 handfull crashed hazelnuts

Preheat oven at 180ºC.  Lightly grease and flour one 18cm in diameter tart tin and start to prepare the pastry. Mix with finger tips flour, sugar and the cold butter until it resemble breadcrumbs. Add 1 egg yolk , 1 tbs cold water and mix quickly until you have a smooth and soft dough. 

Roll out the pastry and let it drop on the tart case, then ease the pastry into the corners and up the sides of the tin. Chill for about 10 minutes. Prick the base with a fork and bake at 180ºC for 10 minutes until golden brown.


Prepare the caramel: Put sugar in a large pan with 2 tbs of water. Heat up over medium-heat and allow sugar to dissolve completely and you have a golden caramel. Remove from the heat and stir in the diced butter until it has dissolved, then stir in the double cream. Return to the heat and boil hard, stirring until the sauce is thick enough. Stir in the walnuts.
Pour caramel mixture into the tart case, sprinkle with the crushed hazelnuts and bake for 8 minutes until the caramel sauce is bubbling. Allow to cool down before serving. 

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Cannelloni with mushrooms and pork sausage!!!

For the Italian version click here!!!
A few months ago I bought the machine to roll out the pasta.....and I used it for the first time with this recipe! I have to say it's so easy and much quicker then using a rolling pin....I love my new gadget!!! Can't wait to use it for new recipes!




CANNELLONI WITH MUSHROOMS AND PORK SAUSAGE

INGREDIENTS for 10 cannelloni

pasta:

200g flour

2 eggs

Filling:

500g mushrooms

5 small pork sausage

Extra virgin olive oil

Salt and pepper

Grated parmesan cheese

Besciamel sauce:

50g butter

50g flour

500ml milk

A pinch of grounded nutmeg

First of all prepare the pasta to form the cannelloni: Mix the flour and eggs and knead until you have a smooth and soft dough. Allow to rest for at least 30 minutes.

Prepare the filling: In a large pan cook the sliced mushroom with a drizzle of olive oil, add the chopped sausage and cook until the meat is well cooked. Season with salt and pepper and allow to cool down completely.

Prepare the besciamel sauce: In a medium sauce pan heat up the butter, when melted stir in the flour and mix until smooth. Remove from the heat and add the hot milk, stirring continuously until smooth. Bring back to the heat and bring to a gentle boil. Cook until the desired consistency. Season with salt and grounded nutmeg. 

Add a few tbs of sauce and some grated parmesan cheese to the mushrooms. 

Roll out the pasta and form some rectangles. Cook them in salted boiling water for about 1 minute. In the middle of each rectangle place 1 full tablespoon of the mushrooms mixture. Roll out the pasta to form the cannelloni. 

Lightly grease on oven proof dish, spread the surface with some besciamel sauce and arrange the cannelloni. Cover with more besciamel sauce and sprinkle with grated parmesan cheese.

Bake in a hot oven at 200ºC for approximately 20 minutes. 

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Five cereals whole wheat bread!!!

 For the Italian version click here!!!
Here I am with another bread recipe. Whole wheat as my husband recently doesn't eat anymore white bread. I was looking for a loaf bread recipe over the internet, but all the recipes I found had bakers powder milk and I couldn't find it anywhere. So I came up with this recipe instead.




FIVE CEREALS WHOLE WHEAT BREAD

INGREDIENTS

Biga:

• 60g canadian flour
• 30g water
• 2g fresh yeast

Dough:

• 250g organic whole wheat flour
• 100g water
• 50g milk
• 1 tsp barley malt
• 2 tsp dried organic sour dough
• 1 tsp salt
• 1 or 2 handful of 5 cereals
• Sunflower and poppy seeds

The night before prepare the biga by mixing quickly all the ingredients. Allow to rest for at least 12 hours. Mine rested about 15 hours.

Cook the cereals in boiling water for about 10 minutes. In the knead machine bowl place the flour, the biga, almost all the water (keep a bit aside), the milk, sour dough and malt. Start kneading with the flat beater and then add the salt with the remaining water. 

Change into the dough hook and keep kneading until you have a smooth and soft dough. At this point add the drained cereals and continue kneading until they are evenly distributed in the dough. Cover the dough with cling film and allow to rise until doubled in size.

I Divided the dough into two. With one part I formed a braid and placed it into a loaf tin, with the rest I formed small rolls. 

Brush the top with some milk and sprinkle with the seeds. Allow to rest for 20 minutes. Bake bread in a hot oven at 220ºC for 10 minutes. Turn the temperature down to 200ºC and bake for a further 10/15 minutes. 

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Langos with nutella! Hungarian pizza!

Ceramics from GreenGate

 For the Italian version click here!!!

Last month I've been in holiday around Europe. We visited three amazing cities...Berlin, Budapest and Warsaw. I had a great time and amazing food! Like this Hungarian pizza eaten in the most famous food market in Budapest! It's so delicious that I had to try it back home...unfortunately I didn't get the chance to taste the savoury version too....I wish I could be back to Budapest just to try this!




LANGOS WITH NUTELLA

Difficulty: easy

Preparation time: 10/15 minutes

Rising time: 2 hours

INGREDIENTS for 2 small pizza:

• 1 small potato - boiled and mashed 
• 100g plain flour
• 7g fresh yeast
• 50g milk
• 1 tbs honey
• 1/2 tsp salt
• 1 tbs olive oil
• Peanut oil to fry

Place all ingredients in the bowl of the kneading machine. Knead well until you have a soft dough, at this point add the oil and keep kneading over medium speed until you have a smooth and semi-glossy dough. Cover the dough and let rise until doubled in size. Divide dough into 2 or for equal parts. Form small balls and allow to rest for 20 minutes. 

Form the pizza with your hands and fry them in hot oil until golden brown, about two minutes per side. 

Top with nutella or with whatever you prefer, sweet or savoury. They are delicious!  

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Tirolese pizza cooked on a pizza stone!!!

 For the Italian version click here!!!
And yet another Italian recipe!! Another  this  I could never refuse! Yes but come on who would? So here it for you another amazing pizza recipe!!! Let me know if you try it!




TIROLESE PIZZA 

INGREDIENTS:

• 300g pizza flour
• 180g water
• 2g fresh yeast
• 7g salt

Topping:

• Stracchino cheese
• Mozzarella
• Tomatoes from Piennolo del Vesuvio
• Speck (smoked ham)
• Extra virgin olive

Put the flour, yeast and most of the water on the kneading machine bowl. Knead on low power and then add the salt with the remaining water. Keep kneading, increasing the power gradually, until you get a smooth and soft dough .  Place the dough in a bowl, cover with cling film and allow to rest until doubled in size. Since there is not to much yeast but was still quite warm in Italy it took about 6 hours. Blend the tomatoes, the ones I used have lots of seeds so I filter the sauce. Season with salt and a drizzle of olive oil.

Pre-heat the oven at 230ºC at least 30 minutes before baking the pizza, with the pizza stone inside. It should be vey hot.
Stretch out the pizza with your handsIn a well floured surface. Transfer into the very hot stone with a wooden paddle, top with the tomato sauce, the chopped mozzarella, and the stracchino cheese.  Season with salt and a drizzle of olive oil. Bake 220ºC on the grill for 4/5 minutes. Top with the ham and serve immediately.   

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Linguine with squid, datterini tomatoes, courgette and pecorino cheese!!!

For the Italian version click here!!!

I had this pasta dish on my return home after an amazing holiday around Europe and a 9 day working trip.  I was craving for pasta....that's my comfort food! I love every kind of food, I'm always ready to try new flavours...but I can never say no to a pasta dish! Nothing I can do about it...I'm too Italian :-)




LINGUINE WITH SQUID, DATTERINI TOMATOES, COURGETTE AND PECORINO CHEESE

INGREDIENTS:

• 160g linguine
• 10 datterini tomatoes (or other small tomatoes)
• 2 squid
• 1/2 courgette
• 2 garlic cloves
• A drizzle of extra virgin olive oil ( I used 100% Italian oil Dante)
• White wine
• Chilli pepper
• Grated pecorino cheese from Sardinia

Wash and clean the squids, cut the body into rings. Wash, finely slice the courgette and cut into thin strands. 

Bring a large saucepan of water to the boil, add salt and cook the pasta. In the meantime heat up large frying pan and saute' the garlic with a drizzle of olive oil. Add the squid, courgette and halved tomatoes. Saute' for a minute then add a splash of  white wine and allow alcohol to evaporate. Cook for a few minutes, season with salt and chilli pepper. 

Drain pasta "al dente" and toss pasta with the calamari and some of the pasta cooking water. Sprinkle with pecorino cheese and serve immediately. 

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Open Kitchen Magazine!!!

For the Italian version click here!!!
Here it is finally the new issue of Open Kitchen Magazine! I won't tell you too much because you will discover how amazing is this issue just browsing the magazine!

We offer many tasty dishes with the wonders that this season gives us. You will discover a varied menu based on grapes and a special dedicated to risotto. You will also find a French menu, secrets to make colorful macarons at home, and quick and easy recipes to prepare after a long day at work or for a tasty lunch in the office. Don’t miss our interview with the most prestigious Michelin-starred Italian chef, Bruno Barbieri, judge in MasterChef, one of the most popular culinary talent shows in the world.
In this issue you will find the usual sections: the chef corner, the DIY section, “Once Upon a Time,” and “The Scent of Bread.” As always, you will find lots of recipes that you can cook for your friends and loved ones.
Happy reading to you all!

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