Cinnamon roll!

We don’t have Cinnabon roll in Italy and that is such a shame!!

Since I love them so much I Tried to make it. There are a lot of recipe on the website, but I choose this one

The only thing I did differently was to put half dose of sugar in the filling, I have to say it was the perfect choise since it’s already really sweet!

They were really good, the dough tasted the same than Cinnabon roll, the frosting was close to the original one, but the filling didn’t convince me….

The real one is more “creamy” inside, it seems like there is some chocolate….but I haven’t find any recipe with chocolate so i tought I was wrong…but next time I’ll melt a piece of chocolate with the butter and I’ll spread it all over the dough before adding the cinnaon/sugar thing.

What do you think?

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Farro bread

About a month agò I found out an amazing organic store, you should know how much I love organic food…so I had to go in and buy something!

Between all the stuff I bought, there was a pack of farro flour (spelt) and dried “mother yeast”.

Farro is an ancient grain which as a lot of healt benefit…(check it out on this link!) but the thing that I love most is the taste, even though it has all the nutrients of the whole wheat, it tastes so much better!! So it’s a good compromise between health and flavour.

I added just the 25% of  strong bread flour.

Ingridients

17.6 oz (500 gr) Spelt flour

5.3 oz (150 gr) Strong bread flour

13 fl oz (350 ml) lukewarm water

salt

0.8 oz (25 gr) dry active yeast

0.5 oz (15 gr) dry mother yeast

Procedures

Mix togheter the dry ingridient and then add slowly the water .

Knead the dough until smooth.

Put the dough in a bowl and cover.

Place a pan of hot water in the bottom of the oven and put the bowl with the dough on the rack in the middle od the oven.

Let it rise until doubled.

Sprinkle some flou on a clean surface and knead the dough again for a couple of minutes.

Divide the dough in two, strech it out and roll it up.

Sprinkle some flour on the rolled dough and place on a parchment paper, cover and place again in the oven.

Let it rise for a couple of hours. It has triple!!!!

Take it off the oven, and turn it on at 390 F°  for 30/40 minutes

Enjoy!

PASTIERA NAPOLETANA (Easter cake)

My mom came to visit me here in Tuscany… she cannot get rid of traditions and since is easter time she HAD to make a typical easter cake very famous in Italy but typical of Naples, in the south.
This cake is not easy or fast to make, but people really love it….like it is the best thing in the world!! i have to be honest, i’m not a big fan….but maybe I’m the only one.  My mom was very jelous of this recipe since it came from a long family tradition…but I convinced her to share with you!

Since the procedures isn’t easy I’ll make a big effort in translating it from italian to english… so please forgive my mistake!!

INGREDIENTS:

THE FILLING:

500 gr of canned cooked wheat

500 gr ricotta cheese

400 gr sugar

12 eggs
20 gr butter
orange flour water or millefiori

vanilla

cinnamon

candied orange  chopped

THE PASTRY:
2 eggs
400 gr all purpose flour
150 butter
100 sugar
1 pinch of salt

I know some ingridient may be hard to find…sorry about that!

PROCEDURES:

PREPARE THE FILLING

1) Put a pan over medium heat with 1 cup  of water, the canned cooked wheat  and 20 gr of butter.
Let it cook until the water is completely absorbed, then add some cinnamon powder.

2) In a bowl mix togheter the ricotta cheese and 12 eggs white. Mix well until creamy. (do NOT whip egg whites till stiff)

3) Into another pan make the cream: Put the eggs yolk togheter with sugar and wisk until creamy…now add the milk and 1 tablspoon of flour, mix well.
Put the pan over medium heat and mix until it becomes less fluid

When all those three steps are ready and the ingridient cold, put everything togheter and add the vanilla, candied orange, flawor extract.

PREPARE THE PASTRY

Mix togheter the ingridient and knead until smooth


Let it rest in the fridge for a couple of hour

Once the pastry is ready  strecth it out with a rolling pan…it must be very thin.


Put it into a deep cake pan (buttered) and add the filling.

Cover with strips of pastry

Cook at 180° until gold (about 1 hour)
Once is cooked wait until is completely cold.
Cover with icing sugar if you like it

Where’s the missing half?

I was in a bad mood today  so I absolutely needed to bake something!

Few days agò I found out this amazing recipe from here and since then I could’t stop thinking about it.

but today, well…I didn’t had the ingridient home and I couldn’t wait to bake, so I readapt the recipe according to what I had into the fridge.

I made basic Nigella muffin recipe (it never dissapoint me)

Once I spooned into the prepared muffin cases, I add 1 tsp of wildberries jam directly on the top of each muffin.

Then I sprinkled on  the topping which I made with:

1 oz melted butter, 4 tsp brown sugar, lemon zest.

Mix togheter and slowly add flour until it looks like crumble (use your finger).

Cook for 20 minutes at 390 F°

 

 

I was really satisfied 😉

cereals and chocolate chunks cookies

I’ve made those cookies a couple of months agò, I just found out I made a Picture of them….but I didn’t remebered the recipe…luckly I wrote it down ( this never happens!) So I’m going to share it with you….because the only thing I remeber is that they were really tasty 😉

INGRIDIENTS and PROCEDURES:

Cream togheter:

3. 5 oz ( 100 gr) butter

3.5 oz (100 gr) brown sugar

1 egg

Then add to the cream:

4.5 oz flour

1 pinch of baking soda

3.8 oz (110 gr) of your favourite breakfast cereal

2 oz dark chocolate chunk

mix well, cover the dough with a  plastic wrap and refrigerate for half hour.

Form dough into ball (you can help yourself with a icecream scoop)

Put the balls on a baking paper and press it with you hands….

cook on the oven at 356 F° (180 C°) for about 14 minutes.

 

 

 

 

pizza week part 4…stracchino&salsiccia topping

In the last days I’ve been posting about pizza recipe.

The dough

pizza margherita

pizza potato & mozzarella

I’ve made those pizza last weekend because my friends asked me for it!…I’ve done different topping and one of those

was “stracchino e salsiccia” …it is very popular in italy and is definitely my favourite.

Stracchino is a kind of fresh and soft cheese, and I have no idea on how you can substiute it….

I wasn’t sure about publish this recipe, ’cause i guess stracchino is not selled outside italy….but then I tought that maybe I’m wrong and maybe you can find some italian grocery shop when they actually sell it (hopefully at a resonable price)

The only ingridients you need are 8 oz stracchino cheese, 1 italian sausage, rosmery.

PROCEDURE:

put the streched dough on the baking pan and spread some extra virgin olive oil all over.

Put in to the oven and take it out after 10 minutes.  Put stracchino chunks all over, sausage, rosmery.

put in to the oven again and let it cook for other 10 minutes.

(the cooking time dependes on your oven maximum temperature, mine goes at 430 and takes 2o minutes in total to cook the pizza)

ENJOY! 🙂

Pizza Week….potato&mozzarella

Here is another pizza topping, very famous here in Italy.

if you want to know how to make pizza dough click here

When there is no tomato on the topping we use to call it focaccia instead of pizza….so focaccia potato and mozzarella would be more appropriate!.

I’ve made it last weekend and my friends LOVED IT….

Procedures:

While the dough is raising. peel 1 big potato and cut into very thin slices. ( about 1 mm – 0.47 in) and put the slices into boiling water for 4/5 minutes.

Once you have streched the dough from the middle  out by your hands. Sprinkle some flour on a baking pan and put the dough on.

Spread some extravirgin olive oil all over the dough and add the potato you have already prepared.

again put some extravirgin olive oil all over it , salt, black pepper, rosmery.

Put in the oven ( 420 F°) please notice that the fun must be turned off!!

cook for about 20 minutes…or until the bottom is crunchy…

Put the shredded mozzarella all over it just few minutes before taking the pizza off the oven….

ENJOY!!!!

 

Pizza week!…part 1: the dough

Even though I live in tuscany, I was born in Naples which is the town where  pizza was invented.

If you are born in Naples It is mandatory to know how to make home made pizza!!

I used to help my mother since I was a child ….so making homemade pizza is a sort of family matters from where you can’t escape!!…

So now I’ll pass on to you…

The main ingridient for pizza dough are : flour, water, olive oil, salt and yeast.

This time I have tried with whole grain flour, it is much better because it is unrefined and it doesn’t loose its nutrients….and it tastes even better than the traditional version 😉

INGREDIENTS

– 1 kg (2.2 pounds) flour (all purpose or whole grain…or half and half)

– 500 ml ( 17 fl oz) warm water

– 25 gr ( 0.88 oz) yeast

– 40 ml (2.7 tbsp) extra virgin olive oil

– pinch of salt

PLEASE NOTE :

the amount of water depends on the humidity of the flour, so add water in small stages

the amount of yeast depends on the time of raising. I mean if you make the dough few hours before eating it, you may need double yeast.

the yeast I use is fresh, but I don’t think you can find it elsewhere…I think in the USA is more common the dry yeast….but I guess it’s the same…anyway take a look at the fresh yeast I used.

In a large bowl put the flour and make a well, put the oil, salt, yeast and part of water.

MAKE CIRCULAR MOVEMENTES WITH YOUR HANDS AND SLOWLY TAKE THE FLOUR FROM THE SIDES TO THE MIDDLE.

ADD THE REMAINING WATER

ONCE ALL THE FLOUR IS MIXED THE RESULT IS A STICKY DOUGH.

PLACE THE DOUGH ON THE COUNTER AND START TO KNEAD

KEEP ON KNEADING  UNTIL IT’S VERY SMOOTH AND NOT STICKY

HERE IS THE DOUGH!

ONCE IS READY PUT IT BACK IN THE BOWL AND COVER WITH A DAMP KITCHEN TOWEL .

KEEP IT IN A WARM PLACE FOR 8/9 HOURS (if you don’t have time, also 2 hours will be ok, but you need to put next the heading)

PREHEAT THE OVEN AT 220 C° 420 F°

ONCE THE DOUGH IS RAISED, PUT IT BACK ON THE COUNTER.

DIVIDE INTO 3 PIECES.

STRETCH EACH PIECE FROM THE MIDDLE OUT USING YOUR HANDS

SPRINKLE SOME FLOUR ON A BAKING PAN AND PUT THE DOUGH ON IT

(most people put the oil on the pan, but believe me with the flour it tastes much better!!)

PUT SOME EXTRA VIRGIN OLIVE OIL ON THE TOP OF THE DOUGH AND SPREAD ALL OVER IT.

…..COMING NEXT : PIZZA MARGHERITA TOPPING

pasta al forno (pasta in the oven)

Well, this is a classic saturday lunch meal in the south of Italy.

I have to say, this not something I use to cook…but my mom (which still lives in the south)  does it very often, so I asked her to make a pic so I can post the recipe to you!

She was very enthusiast about  having something she made on the internet…even though she barely knows what internet is and of course she does’t speack a single english word…so let me thank her in italian….GRAZIE MAMMA PER LA RICETTA!

here is the recipe!

INGRIDIENTS

800 gr (1.7 pound) pasta ….fettucine or pappardelle

500 gr (17 oz) ricotta cheese

500 gr (17 oz) smoked mozzarella

500 gr (17 oz) ground beef

3 kg  ( 6.6 pounds) tomatoes sauce

4 tsp olive oil

white wine

grated parmesan cheese

PLEASE NOTE :

smoked mozzarella cheese we buy here is fresh and full of milk, it is not dried…so it is heaviest.

If you use dried smoked mozzarella I guess you’ll need less then 17 oz!

PROCEDURES:

1) in a large pan heat the oil and add the beef.

let it stir and then add some wine and let it evaporates.

add the tomatoes puree and let it cook for two hours.

2) Cook pasta a couple of minutes less then pack instructions.

Once is cooked put  in a large bowl and mix a little amount of the beef sauce, and the ricotta. Mix well

3) take a big baking pan and put some sauce on the bottom

Place one layer of pasta across the entire bottom of the bakin

Put the beef sauce on it and sprinkle some greted parmesan, add shredded smoked mozzarella cheese.

cover with another layer of pasta and finish with remaining sauce and grated parmesan

4) put in the oven at 200 C° 390 F° for 20/30 minutes

better if prepared in advance…

enjoy!

little jam crumb tart

I love jam tart…It reminds me of when I went to visit a little village on a mountain not too far from here….it was snowing and we went into this typicall mountain shelter where they made delicious homemade tart with home made jam…. 🙂

After several attempts I found my own perfect tart dough….at least it is perfect according to my taste 😉

This evening a couple of friends are coming over at our place so I prepared the tart but single-portioned. I used silicone bakeware.

Here’s the recipe!

INGRIDIENTS

– 300 gr ( 10.58 oz) All purpose flour

– 150 gr (5.29 oz) butter

– 2 eggs yolk

– 100 gr (3.5 oz)  sugar

– 3 gr ( 0.10 oz.) baking powder

make sure all the ingridients are organic!

PROCEDURES

wisk together sugar, eggs yolk and  melted butter .

Now add all the flour and the baking powder and mix with your hands for less then a minute.

cover the dough with a plastic wrap and refrigerate fo half hour

preheat oven at 390 F°

place the dough directly into the pan and give it the shape you want using your hands. Otherwise the dough will break.

In this case I needed 6 small tart so i cut the dough into 6 pieces and i saved a little amount for the crumbs.

so i put the piece I ‘ve cut into the pan and I gave it the shape by using hands.

I put on a generous amount of cranberries jam and then I add the crumble on.

The jam I used is amazing…It’s made by organic fruits, with no sugar added and no artificial flavor…just fruit and apple juice…. It’s called risoni d’asiago, but I don’t think you will ever find it outside italy!… So, just make sure to use a good quality jam.

Put in the oven and cook for 20 minutes (or until gold)