When I decided to create the “pantry” section, I realised that, in order to write correctly about the various products I use and recommend, I would have had to study. This week it was cinnamon’s turn and I knew I would have had a lot to read because spices have an ancient history and alsoContinueContinue reading “Cinnamon”
Tag Archives: food
Page #6 – Once upon a time there was milk and cereals
Where does the tiramisù come from? There are many Italian desserts that are famous around the world, but I am sure that if anyone asks you to name one of them, the most of you will say tiramisù. It is no coincidence that tiramisu’ is the fifth best known Italian word in the world. ItContinueContinue reading “Page #6 – Once upon a time there was milk and cereals”
Tiramisù alla cannella || Cinnamon Tiramisù
Ingredients: 8 eggs yolks240 gr. of sugar (120+120)500 gr. of Lotus cookies (2 packs)a jug of cold coffee flavored with 2 cinnamon sticks (about 500/600 ml.)750 gr. of mascarpone cheese250 gr. of philadelphia100 gr. dark chocolate chips5 gr. of cinnamon powder For decoration: ground cinnamon, cinnamon sticks, dark chocolate flakes. Cinnamon tiramisù with Biscoff biscuitsContinueContinue reading “Tiramisù alla cannella || Cinnamon Tiramisù”
Dried Yeast
If there is one thing that absolutely cannot be missing in the pantry, especially during a pandemic, it is yeast. Preparing bread, pizza and in general all the great leavened products has a great therapeutic value: kneading, caressing, curing the dough during the growing and cooking phase, and in the end the immense satisfaction ofContinueContinue reading “Dried Yeast”
Page #5 – The gift of fire
Where is focaccia originally from? The ancient Romans with the term focus indicated the fire, but also more correctly the place of cooking. They used to cook a flatbread called focacius, precisely from focus. Similar to white pizza, but higher and softer, there is not only one recipe for focaccia, which is present in theContinueContinue reading “Page #5 – The gift of fire”
Homemade Focaccia Bread
During the lockdown we all had a lot of time on our hands. Most of us took the opportunity to bake; I personally tried a lot of different kinds of pizza and focaccia dough, with different levels of difficulty and rising times, that can vary from two hours to three days. Today I’ll show youContinueContinue reading “Homemade Focaccia Bread”
Polpette al sugo || Meatballs in tomato sauce
Ingredients: For the meatballs: 750 gr beef mince 15/20 % fat1 big or 2 small eggs50 gr. breadcrumb100 ml milk50 gr. grated pecorino cheese or parmigiano cheese1 finely chopped garlic clovea sprig of finely chopped flat leaf parsleysaltground black pepper For the sauce: 3 spoons of evo oil½ glass of dry wine (white or red)1ContinueContinue reading “Polpette al sugo || Meatballs in tomato sauce”
Italian sausages with polenta and tenderstem broccoli
Ingredients: 12 mini italian sausages1 glass of red wine500 gr. Instant polenta800 gr. Tenderstem broccoli1 garlic cloveExtra virgin olive oilChilli flakesSalt METHOD: Put on the stove two tall pots with two liters of boiling water each. Add some salt in both of them and wait that the water come back to boil. Put the tenderstemContinueContinue reading “Italian sausages with polenta and tenderstem broccoli”
Canned Tomato (passata, chopped, cherry)
Canned tomatoes are certainly a product that cannot be missing in a pantry. For Italian cuisine they are absolutely essential, how else can you prepare a plate of pasta with sauce or a margherita pizza? They are not very expensive therefore it is good to choose the highest quality to get the best result. TomatoesContinueContinue reading “Canned Tomato (passata, chopped, cherry)”
The Stove Diaries 