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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